- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Obsereved raw chicken on top of produce in reach in cooler. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- At time of inspection, ot water was not available. Hot water of at least 100 degrees F to and sink and 110 Degrees F to all other sinks is required. Hot water was able to be turned on before end of inspection.
- Ensure chemical sanitizer is within required range (bleach water at 50 to 100 ppm).
- Label all toxics removed from bulk containers with common name.
- Observed leak at water heater and also under drink station. Ensure that leaks are repaired.
- Discontinue using broken/chipped/cracked wares.
- Ensure that all food contact surfaces are clean and in good condition such as clean wares shelving, containers holding clean wares, etc.
- Discontinue using trash bags and grocery bags for food storage. Must be food grade bags.
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02/15/2016 | 79 |
- Observed food items that were made yesterday (10/12) at 50 to 55 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observe employee touch raw beef packages and move them around, then started cutting tomatoes. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed several tomatoes rottena nd moldy and some about to be cut. Remove rotten fruit/vegetable from ready for consumption area.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Observe Raid next to oninons on shelving in back. Store all toxic items away from food and food areas. Discontinue using household grade pest control chemicals in food establishment.
- Observed employee rinse off tomatoes in hand sink. Hand sink is for hand washing only.
- Food handlers observed not following bare hand contact document.
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10/13/2015 | 72 |
- All hot hold TCS foods must be at or above 135 degrees F *chicken fajita/beef fajita at 122
- employee drinks require a lid and a straw
- Utensil(s)includes cutting and prep boards must have smooth, easily cleanable surfaces.
- Discontinue storing food in containers that held toxic/poisonous materials.
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05/29/2015 | 85 |
- Observed raw chicken next to vegetables and cooked food items in reach in cooler. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. Ensure that raw meat drawer under stove is arranged so that raw chicken does not contaminate any other raw meats due to different cooking temperatures.
- Reach in cooler with top compartment was between 45 to 48 degrees F. Ensure that lid is kept closed when not in use to help maintain cold hold temperatures.
- Observed raw meats in cooler drawer under stove to be between 45 to 50 degrees F. Ensure that cooler drawer is repaired/adjusted to maintain cold hold temperatures.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Ensure that hand sink is used for washing hands only. Do not store, discard, or use hand sink for any other purpose.
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02/10/2015 | 89 |
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