- Observed an employee handling shredded cheese with their bare hands during the time of inspection. The employee chose to wash their hands and don gloves as a form of corrective action. Ensure employees are wearing gloves or using utensils when handling ready-to-eat foods if there is no bare hand contact policy in places.
- Observed raw uncovered meat being stored above sliced onion in the prep cooler during the time of inspection. An employee promptly covered the foods and placed the raw meat below the cut onions. Protect food from contamination by storing food in packages, covered containers, or wrappings.
|
02/23/2016 | 92 |
- Observed an employee rinsing out a wash cloth in the hand sink during the time of inspection. Ensure the hand sink is used for hand washing only.
- Label spray bottles with the common name of the toxic material.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Utensils must have smooth, easily cleanable surfaces. A scoop with a melted handle was discarded during inspection.
- Ensure salsa containers are throughly cleaned and free of any food debris.
|
11/10/2015 | 87 |
- Registering and successfully completing a Food Manager Certification course. Ensure a Certified Food Manager is on the premises during all hours of operation.
- Have a readily accessible thermometer in all cold holding units.
- Observed reach in freezer with pieces of insulation coming off the lid when the lid was opened during time of inspection. Ensure equipment used for storing food is in good repair. Ensure freezers are cleaned of excess ice build up.
|
09/01/2015 | 91 |
- Eggs left out of cold hold unit used for cooking not on ice or any other method of cooling at room temp. 60F. Eggs must be kept at 45F and below.
- Employee washing salsa containers in hand sink. Use this sink is for hand washing only.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course
- Equipment used in storing food inside reach-in cooling units not properly cleaned. Observed heavy build up of ice, blood, and mold in reach-in freezers. Clean/Sanitize equipment routinely.
|
03/24/2015 | 85 |
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.
- 229.166 (g) (4) (B)backflow preventer. Install backflow preventors to all faucets with hoses attached.
|
09/16/2014 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed employee rinsing cleaning rag in kitchen handsink and Wait station handsink being used for cleaning utensils.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (o) (7) (A) consume by date (prepared). Properly date-mark potentailly hazardous foods that will not be consumed within 24 hours. Condemened unmarked cooked shicken (1.5 lbs), beans (0.5 lb), gravy (4 oz), cooked pork (0.5 lb) stored in refrigerator.
- Monitor use by dates of potentially hazardous foods (PHF)--PHFs must be consumed within 7 days, counting the day of preparation as Day 1. Condemned 3 lbs of expired lengua stored in refrigerator.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to faucet/s with hose/s.
|
01/27/2014 | 84 |
Restaurant representatives - add corrected or new information about Jaime's Mexican Restaurant, 2530 W W White Rd S, San Antonio, TX »