- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound.Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
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03/11/2016 | 88 |
- Observed a soda can with a straw in the refrigertor and screw top water bottle on the counter. All personal beverages must be stored in a container with a spill proof lid and straw. A screw top water bottle is not permitted.
- 229.164 (o) (7) (A) consume by date (prepared). Cooked, Refrigerated, ready-to-eat food not properly marked with a use by/discard date of seven days later.
- Wipe off build up of black residue on inside plastic surface of ice machine. Surface must be scrubbed and black residue removed.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Observed raw chicken and raw beef stored in grocery bags and in the same container in the refrigerator. Meat was condemned and discarded.
- 229.164 (f) (2) (A) (iv) not covered. Observed containers of ready to eat, cooked foods in refrigerator not covered or wrapped. All foods must be covered or wrapped properly in all steps of preparation.
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12/07/2015 | 85 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Utensils and containers not clean to sight and touch. All food contact surfaces must be cleaned and sanitized. Clean and sanitized inside surfaces of ice machine.
- Potentially Hazardous food not at required temperature in cooling unit of 41F. Have unit serviced if intention is to store potentially hazardous foods.
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08/04/2015 | 88 |
- Plumbing in women's restroom observed to be leaking. Investigate and correct.
- 229.165 (f) (12) (B)integral thermometer. Place a calibrated thermometer inside thermometers for proper monitoring.
- 229.165 (m) (1) (A)not clean. Clean inside all food contact surfaces of ice machine.
- PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- Potentially Hazardous food not at required temperature in cooling unit of 41F. Unit is not be used for storage of potentially hazardous foods until unit has been serviced. Keep receipt. Consider moving refrigerator to another location in the kitchen if possible.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at proper hot holding temperature of 135F at the steam table.
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12/16/2014 | 76 |
- 229.163 (f) (1) 20 seconds.OBSERVED FOOD HANDLER WASH THEIR HANDS FOR LESS THAN 20 SECONDS AT THE HANDSINK. ALL FOOD HANDLERS MUST WASH THEIR HANDS FOR A COMPLETE CYCLE OF 20 SECONDS WITH SOAP,HOT AND COLD WATER.THEN DRY THEIR HANDS COMPLETELY WITH A DISPOSABLE TOWEL.
- 229.167 (p) (5) improper use of sinks. OBSERVED FOOD HANDLERS WASHING THEIR HANDS IN THE 3 COMPARTMENT SINK. ALL HANDWASHING MUST BE DONE IN THE HANDSWASHING SINK ONLY.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. 229.164 (f) (2) (A) (ii) (II) meat arrangement. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. ALL RAW POTENTIALLY HAZARDOUS FOODS MUST BE STORED SEPARATELY AND THEN CORRECTLY IN THE REFRIGERATORS. OBSERVED PORK AND BEEF STORED IN THE SAME CONTAINERS.
- 229.165 (m) (1) (A)not clean. Linen towels used as liner for tortillas must be changed on a daily basis.
- 229.163 (f) (2) (C) drying hands. OBSERVED A FOOD HANDLER WASH THEIR HANDS THEN DRY THEIR HANDS ON THEIR APRON. ALL HAND DRYING MUST BE COMPLETED USING A DISPOSABLE TOWEL.
- Potentially Hazardous food not at required temperature in cooling unit. REFRIGERATOR IS NOT PROPERLY HOLDING COLD HOLDING TEMPERATURES REACH IN COOLER 48-50F. REACH IN COOLER IS NOT TO BE USED FOR POTENTIALLY HAZARDOUS FOODS AND REQUIRES ATTENTION.FOLLOW UP INSPECTION TO FOLLOW.
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04/10/2014 | 80 |
- Brisket in refrigertor at 125F. Brisket must be cooled to 41F within 2hrs then to 41F within 4hrs totalling 6hrs.
- Reach in cooler not cooling to 41F-do not use refrigerator for potentially hazardous foods. Follow up in the AM. Monitor temperature of RIC to determine if unit must be serviced.
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12/19/2013 | 90 |
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