- OBSERVED EMPLOYEE CUTTING ONIONS, AND TOMATOES, WITH BARE HANDS. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods. IF GLOVES ARE NOT TO BE WORN FOR THESE TYPE OF PROCEDURES, ENSURE TO FOLLOW DOCUMENT. COPY OF DOCUMENT TO FILL OUT WAS PROVIDED
- OBSERVED CLOTH TOWELS BEING STORED IN SANITIZER THAT WAS TOO HIGH IN CONCENTRATION. THE FOLLOWING SHOULD BE STANDARD FOR SANITIZERS USING BELACH: sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- OBSERVED LEAKING PIPE FROM THREE COMPARTMENT SINK. LEAKAGE IS TRAVELING TO KITCHEN NEXT TO WALK IN COOLER. ENSURE LEAKAGE IS CORRECTED.
- FREEZER DOOR IS NOT IN GOOD CONDITION. DUCT TAPE IS BEING USED TO HOLD TOGETHER. DEBRIS VISIBLE AND DOOR IS DIRTY. ENSURE THAT ALL EQUIPMENT, AND FOOD STORAGE/CONTACT SURFACES ARE IN GOOD CONDITION, AND ARE SMOOTH, EASILY CLEANABLE, AND NON ABSORBENT.
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01/09/2016 | 87 |
- Observed cooked barbacoa in hot hold, to have been brought 30 minutes prior to inspection, to read at 115 degrees F. Ensure that temperature of 165 degrees F and above is reached when reheating food, prior to store in hot hold temperatures. Foods under hot hold maintenance should be held at 135 degrees F.
- Observed employee handling ready to eat foods (dicing onions) to not be wearing gloves. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods.
- Observed carnitas, and chicharrones being stored in grocery style bags. Ensure that foods are only stored in food grade items, such as Ziploc, food grade bags, foil, food grade containers,etc.
- Outdate permit was posted in public view. Ensure to post current and valid permit, as well most current routine inspection report, in public view at all times. Call Ursula (Fiscal Department) at 210-207-8732 to obtain mose current food establishment permit, or to request a copy of permit, if it has not been received at this time.
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08/22/2015 | 85 |
- Correct dripping leak at hand sink to ensure proper access to hot water. Hot water should not be turned off.
- Observed food stored in freezer to be stored in grocery bags. Ensure that only food grade items are used for storage of foods. (i.e. ziploc, food grade bags, saran wrap, etc)
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02/08/2015 | 94 |
| No violation noted during this evaluation. | 08/16/2014 | 100 |
- Observed raw shelled eggs stored above potatoes and onions in back refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods, such as produce. Corrected on site
- At time of inspection, the back refrigerator was at 50 degrees F. Ensure refrigerator is at 41 degrees F or below when storing potentially hazardous foods. Employee stated they are getting a new refrigerator.
- Observed 2 roaches in back area where crates are put. Ensure necessary and appropriate means are used to eliminate roaches.
- Observed rodent bait being stored open in food prep areas. Ensure rodent bait is stored in a closed trap and it is not stored in food prep areas where possible contamination of food, wares, and/or single service items can occur. Corrected on site
- At time of inspection, the food permit that is posted has an expiration date of 6-2013, but according to system, the permit is up to date. Ensure the current food permit is posted in customer view.
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11/23/2013 | 84 |
- Several small plastic bags with shredded yellow cheese at 70 degrees F in reach-in cooler at front. **Keep all potentially hazardous food at 41 degrees of below when stored cold.
- Sauce pan of chicharrone at 125 degrees F stored next to steam table. **Ensure all potentially hazardous food for hot hold is at 135 degrees F or above.
- Employee was observed washing a pot then portioning food for customer without washing her hands, employee seen cleaning then handling clean wares. **All employees handling food/wares/or other items needing protection must wash hands properly between tasks when hands become contaminated.
- Moldy shredded cheese was stored in a reach-in cooler at front area. **Discard all food that is not in sound condition.
- Employee seen using barehands while handling tortillas when preparing customer's order and no documentation is present. **Use physical barriers when handling ready-to-eat food, such as, cutting produce and handling tortillas or provide documentation and follow procedures as specified for this type of contact.
- Bags of pork tamales/barbacoa/bag of unknown meat were stored directly on a filthy floor. **Do not store food directly on any unclean surface (condemned).
- No date marking was seen on prepared bags of cheese, salsa, cooked meat in coolers and the employee stated it was unknown when some of the items were made. **Date mark all prepared potentially hazardous food after 24hrs with a 'use by' date at a max for 7 days; day of prep is day one.
- Various general cleaning solution in bottles were stored next to single service items behind front counter, gallon containers of green general cleaner stored directly in contact with cans of hominy, powder bleach cleaner was spilled on dishes on air dry shelving across from warewash sink, and can of household Raid stored near clean wares. **Store all toxic chemicals separate from food and items needing protection and do not use or store pesticides that are NOT labeled for use in a food establishment.
- Employee seen using a mixture of soap, water, and bleach to wash dishes. **Properly wash all wares; wash with soap and water, rinse, and sanitize (Chlorine) 50-100PPM.
- No proof of city certification present. **Obtain city certificate to show that a certified food manager is present at all times.
- Major sewage break/grease trap failure on side of property and leakage under warewash sink is pooling sewage on floor. **Repair all broken sewage lines and failed grease trap by a licensed plumber.
- No thermometer present to check temperatures of food. **Obtain thin probe thermometer needed to check potentially hazardous food.
- A multitude of wares/utensils were stored dirty by sight and touch on prep tables and throughout the establishment. **Clean/sanitize all stored wares and wares in use (replace utensils in use with potentially hazardous food every 4hrs or sooner).
- License was not posted conspicously. **Post license to be fully viewable by the public.
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03/30/2013 | 49 |
- Person with the food mgr.certification must be here on duty.
- Ants in employee restroom. Need to eliminate ants.
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06/18/2011 | 94 |
- one refrigerator is not at temperature. only store produce. store eggs in another unit.
- Someone on duty need to have the food mgr. certification class.
- need a thermometer in the freezer.
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12/04/2010 | 89 |
- Do not place any items in the hanwashing sink.(corrected)
- There are some dead bees in the estblishment.(repair ceiling)
- Must purchase the food license .
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06/05/2010 | 90 |
Restaurant representatives - add corrected or new information about La Grande Tortilleria #4, 2134 Pinn Rd, San Antonio, TX »