- Observed employee discard drink into hand washing sink. Ensure that hand sink is ONLY used for hand washing procedures.
- Observed employees handling cooked tacos and cut lettuce and cheese with bare hands. Store policy, as stated by manager, is that employees are to use gloves when handling ready to eat foods. Ensure all employees are properly following proper procedures.
- Hot water was not readily available at 2 hand sinks in kitchen, and at three compartment sink. Ensure that hot water reaching up to 100 degrees F is available at hand sinks and that hot water reaching up to 110 degrees F is available at three compartment sink.
- Ensure hand sinks are readily accessible for proper use with hot water.
- Thermometer in refrigeration unit was not properly working. Ensure thermometers in all refrigeration units are properly calibrated
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02/29/2016 | 82 |
- Mop sink does not have hot water and hand sink near stove/prep area did not have hot water. All hand sinks must reach a miniminum of 100 degrees F and the mop sink must reach 110 degrees F.
- ALL hand sinks must have soap and paper towels at all times. Soap dispensors need to be replaced and filled, all paper towel dispensors need to be working properly and filled, and womens restroom must have a working air dryer or paper towels.
- Observed several gnats and flies throughout establishment. Presence of pests must be minimized.
- Observed a leak below 3 compartment sink. Ensure that the leak is sealed/repaired so that wastewater is properly disposed of.
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06/23/2015 | 87 |
- Sanitizer could not be detected in sanitizing buckets. Ensure solution is changed out as often as needed, quat solution should have a concentration of 200ppm.
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01/22/2015 | 97 |
- Shredded lettuce was brown and wilted. Lettuce should be in sound condition and needs to be changed out as needed.
- Mop sink did not have a knob for hot water, knob needs to be replaced so that hot water is accessible. Plumbing code states water must reach a minimum of 110F degrees.
- Hand sink did not have paper towels at time of inspection. All hand sinks should be supplied with soap and paper towels at all times for proper hand washing.
- Front hand sink had a small leak. Leak needs to be repaired/sealed so that wastewater is properly disposed of.
- Observed several plastic hotel pans and lids with cracks/chips/broken. All food contact surfaces need to be in good repair. Broken containers need to be replaced.
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09/23/2014 | 83 |
- Small refrigerator for cold hold unit had water accumulation along the bottom shelf along with food debris and grime. Ensure all food contact surfaces are clean to sight and touch. All items were taken out and the unit was cleaned and sanitized.
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05/09/2014 | 97 |
- Hand sinks did not reach 100F degrees, and temperature flucuated during inspection. Manager stated they are aware of the issue and have already contacted their maintenance. Ensure that every hand sink reaches a minimum of 100F degree and the 3 compartment reaches 110F degrees.
- Establishment did not have current food license posted and could not provide proof of current license. Food permit must be paid for and posted in public view within 10 days.
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01/07/2014 | 93 |
- Tacos in the hot hold had temperatures below 135 F degrees. All prepared potentially hazardous foods kept hot must maintain a temperatuue of 135 F degrees or above. Ensure that the hot hold unit is working properly and can maintain a product temperature of 135 F degrees or above for food safety.
- Food permit and Inspection report were not posted. Ensure that both documents are posted in public view.
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08/06/2013 | 92 |
- At time of inspection, documentation for bare hand contact with ready to eat foods could not be presented. Manager stated they switched from using gloves for ready to eat foods to bare hands but they do not have documentation. Corrective actions are posted at hand sink, but other components are not at establishment. Ensure bare hand documentation is completed if using bare hands or use a barrier, such as gloves or utensils. To complete bare hand documentation, ensure there is a written statement stating the 2 barriers that are used prior to handling ready to eat foods with bare hands, signed acknowledgment form by all employees stating they received training on hand washing and know the procedures, and corrective actions.
- At time of inspection, certificates for food managers could not be presented. Ensure food manager certificates are available for inspector to check.
- Observed drain pipe from the 3 compartment sink without an air gap between the top of the drain and end of the pipe. Ensure there is an air gap at the 3 compartment sink that is 2x the diameter of the pipe.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grease accumulation in the taco shell warmer. Ensure equipment is routinely cleaned to eliminate grease accumulation.
- At time of inspection, the most recent routine inspection report and food permit were not posted in a conspicuous area. Ensure the most recent routine inspection report and food permit are posted in customer view.
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01/18/2013 | 84 |
- Most recent graded inspection report was not posted in customer view and most current food establishment permit was not posted. Both documents should be posted.
- 229.165 (m) (1) (A)not clean. Microwave was not clean during inspection. Clean and sanitize all equipment to be used for food service.
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08/22/2012 | 94 |
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Post most recent graded inspection report in customer view.
- Establishment could not show edvidence of a food manager being present. Food Manager?s Certification Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification.
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03/13/2012 | 94 |
- 229.163 (h) (1) after touching body. Observed employee touch her shirt, then grab burger buns, and start preparing the burgers. She did not wash her hands, prior to touching food items. Employees must always wash hands between tasks.
- 229.163 (n) (2) (A) closed beverage container. All personal drinks in cooking area, must be properly covered with a cover and straw. Personal drink on prep-table with no cover.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. If establishment is allowing employees to touch cooked food with their bare hands, this documentation must be kept at establishment, for review by Health Department.
- 229.166 (f) (4) air gap 2x. All pipes leading into floor drains, must be properly air gapped, at least 2 inches or twice the diameter of the pipe. In back storage room, pipe leading directly into floor drain.
- 229.167 (p) (11) (C)insects/pests not minimized. Fly's in dinning room. Provide proper pest control for fly's.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair leaks under 3 compartment sink. Waste water leaking onto floor, under sinks.
- 229.165 (m) (1) (A)not clean. Properly clean taco racks, they are covered in oil, dirt, and burnt food product.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted for customer view, do not place items directly infront of report.
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10/21/2011 | 69 |
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