- 229.163 (n) (1) eat.drink.smoke. OBSERVED TOASTED BREAD WITH BUTTER ON STAINLESS STEEL FOOD PREP SURFACE. EMPLOYEE CANNOT EAT BREAKFAST/FOODS ON FOOD PREP SURFACES.
- 229.165 (h) (2)thermometer available. MISSING AT SMALL REFRIGERATED PREP COUNTER
- 229.165 (q)food contact not sanitized. OBSERVED SLIGHT MOLD IN ICE MACHINE, CLEAN AND SANITIZE REGUALRY TO PREVENT BUILD-UP OF MOLD.
|
02/25/2016 | 90 |
- REFRIED BEANS ON STEAM TABLE AT 130F. REHEAT TO 165F PRIOR TO PLACING IN STEAM TABLE. WATER LEVEL IN STEAM TABLE TOO LOW AND NOT ACTUALLY TOUCHING DROP IN BINS.
- 229.165 (q)food contact not sanitized. SLIGHT MOLD IN ICE MACHINE. CLEAN AND SANITZE REGULARLY.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
|
10/20/2015 | 88 |
| No violation noted during this evaluation. | 07/21/2015 | 100 |
- 229.165 (q)food contact not sanitized FOOD DEBRIS IN TO LID HOLDERS
- 229.165 (p)not sanitized. SLIGHT MOLD BUILD-UP IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY TO PREVENT BUILD-UP
|
03/23/2015 | 97 |
- 229.165 (k) (14) (A)chlorine solution.WIPING CLOTHS BUCKET HAD BLEACH TOO STRONG, CHLORINE SANITIZER MUST BE 50-100 PPM. USE TEST STRIPS DAILY
|
11/10/2014 | 97 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. FOODS AT 75-106F IN WALK-IN REFRIGERATOR. 2 HOURS TO COOL HOT (COOKED/STEAM TABLE) FOODS TO 70F SUBMERGED IN AN ICE WATER BATH STIRRING CONTANTLY AND/OR WITH FROZEN STIRRERS WITH FOOD LEVELS 2-4 INCHES DEEP.
|
04/18/2014 | 95 |
- 229.164 (o) (6) (A) PHF>135. STEAM TABLE FOODS 125-127F. WATER LEVEL ON STEAM TABLE NOT ADEQUATE. ENSURE FOODS ARE REHEATED TOP 165F MINIMUM PRIOR TO PLACING ON STEAM TABLE.
- 229.164 (o) (7) (A) consume by date (prepared).
|
10/24/2013 | 91 |
- * 229.164 (k) (1) (A) (i) (II) Meat. Intact fish, meat, pork not cooked to at least 145° F for 15 seconds. Cook intact fish, meat, and pork to at least 145ºF for 15 seconds. Ground beef that was stored in the hot holding unit was found pink and not fully cooked.
- 229.164 (o) (7) (A) consume by date (prepared). Numerous of bulk containers used to store cooked meat products was found not peoperly labeled. In addition, ensure to have some type of a food safety plan to monitor the hot holding temperatures and walk-in cooler to ensure to food is being maintained on a consistant basis.
- Ensure to clean the ice scooper holdster.
|
08/23/2011 | 88 |
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), PLASTIC BINS (CRACKED AND BROKEN), STORAGE BINS WHERE LIDS BEING STORED (DIRTY).
|
06/22/2011 | 97 |
- PROVIDE FOR ALL EMPLOYEE DRINKS IN KITCHEN AREA TO BE PLACED IN A DESIGNATED AREA UNABLE TO CAUSE CROSS CONTAMINATION TO ANY FOOD OR FOOD CONTACT SURFACES. EMPLOYEE DRINKS MUST ALWAYS HAVE A LID AND A STRAW.
- PROVIDE FOR EMPLOYEES TO WASH HANDS BEFORE USING GLOVES TO HANDLE READY-TO-EAT FOODS(TORTILLAS).
- PROVIDE FOR ALL WASTE WATER TO DRAIN PROPERLY. CEILING IN DRY STORAGE IS LEAKING ON TO SINGLE SERVICE CONTAINERS AND SUGAR.
- PROVIDE FOR ALL PERSONAL ITEMS SUCH AS PURSES TO BE PLACED IN A DESIGNATED AREA OUT OF THE KITCHEN.
|
04/15/2010 | 89 |
| No violation noted during this evaluation. | 08/10/2009 | 97 |
| No violation noted during this evaluation. | 03/18/2009 | 88 |
Restaurant representatives - add corrected or new information about Tink-A-Tako #9, 2919 Blanco Rd, San Antonio, TX »