- Food must be protected from contamination by storing in a covered container, wrappings or packages. i.e. raw and ready to eat foods in walk in coolers.
- Use effective means of pest control for gnats by mop sink. Save service receipts for verification
- . Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken/chipped wares i.e. container holding beans
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03/01/2016 | 87 |
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW EGGS IN A REACH IN OVER RTE FOODS & RAW CHICKEN OVER RTE FOODS IN WALK IN
- Use effective means of pest control for gnats in dry storage and bakery. Save service receipts for verification.
- Store all toxic items away from food and food areas. OBSERVED BUTANE NEXT TO SALT & SUGAR
- Repair the leak at hand sink in front kitchen that drains directly onto the floor.
- Discontinue using broken/chipped wares i.e. container holding beans
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10/28/2015 | 84 |
- All TCS foods must be at or above 135 degrees F- * cooked pork at 110 degrees F
- Use this sink is for handwashing only.*observed cup of lard inside hand sink
- All cooked foods stored in walk in cooler must be covered to prevent cross contamination. *taqueria walk in and meat market walk in
- All cooked foods must be date labeled with use by dates- taqueria walk in cooler foods had incorrect dates* use labels that are easily removed
- Time only as a control must be accompanied with a marking system or HACCP plan* pork meats offered for sale held at 110 for unknown amount of time
- Provide for adequate backflow prevention device at each hose bib. *hose connected at taqueria and meat market have no back flow devices
- Provide for an air gap with 1 ½ inches or two times the diameter of the pipe at the ice machine drain line
- Provide proper measures/methods to control and minimize presence of pests.*observed gnats/flies throughout open food areas
- ALl food contact surfaces must be in good condition. *observed meat market cases with broken edges on doors
- Provide proper/acceptable covers on bulk foods* observed bakery area with plastic bag covering bulk foods with no lids
- Clean in use equipment *bakery scale/boards/edges of prep boards
- clean inside ice machine
- Food specific container must be designed to allow effective cleaning.*discontinue re using single service buckets with grooves
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07/20/2015 | 73 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- TWO DESIGNATED HANDWASHING SINKS WHERE BROKE.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- OBSERVED INUSE KNIFE STORED BETWEEN WALL AND PREP TABLE IN THE BAKERY AREA.
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01/12/2015 | 83 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- THE FRONT DESIGNED HAND WASHING SINK IS NOT WORKING.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.( THERE WERE NO DISPOSABLE TOWELS AVAILIBLE AT ANY OF THE MAIN DESIGNATED HAND WASHING SINKS)
- ***BACK KITCHEN PREP TABLE NEEDS TO BE CLEANED AND SANITIZED***
- ***DISPOSABLE TOWEL DISPENSER NEEDS TO BE CLEANED AND SANITIZED TO REMOVE LEFT OVER DRIED UP BLOOD FROM CUTTING MEATS***
- BACK DESIGNATED HANDWASHING SINK IN MEAT CUTTING AREA WAS BLOCKED ACCESS BY PREP TABLE PULLED IN FRONT OF IT.
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10/08/2014 | 74 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES DRINKING AND STORING OPEN PERSONAL DRINKS NEAR OUT GOING FOOD PREPERATION)
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.
- NO PAPAER TOWELS INSIDE THE BAKERY AREA DESIGNATED HANDWASHING SINK.
- OBSERVED DIRTY INUSE KNIVES STORED ON CLEAN STORAGE RACK.
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07/01/2014 | 83 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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.
- OBSERVED SEVERAL RAW MEATS, TOUCHING EACH OTHER AND LAYING ON NON CLEANED AND SANITIZED SURFACE INSIDE THE COLD HOLD UNIT.
- FRONT COLD HOLD UNIT WAS HOLDING AN AMBIENT TEMPERATURE ABOVE 41F. ALL PHF ITEMS WHERE REMOVED.
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.(DESIGNATED HANDWASHING SINK WAS BLOCKED BY BOXES.)
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- BACK DESIGNATED HANDWASHING SINK WAS NOT WORKING.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- OBSERVED IN USE KNIVES FOR RAW MEAT STORED BETWEEN WALL AND PREP TABLES.
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03/03/2014 | 69 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Observed employees using same gloves when handling different raw meats going out to customers.
- Observed dirty in use utensils places back on magnetic storage rack.
- 229.163 (h) (7) raw to RTE. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed, towels, cleaning scrub and utensils stored inside main back designated handwashing sink.
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11/12/2013 | 85 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (r) (1) (B) (iv) manufacturer info.
- Observed power cord between raw meat.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Observed dirty knives being stored back on magnetic rack for use.
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07/08/2013 | 78 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed an employees personal drink stored with out going raw meat.)
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.(Observed trach can blocking access to the designated hand washing sink.)
- Observed in use knives stored between table and walls.
- 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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03/20/2013 | 83 |
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board.**REPLACE CUTTING BOARD IN FOOD PREP/SERVE KITCHEN AREA
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled from 135?F to 70?F within 2 hrs.**OBSERVED SOUP IN POT OFF TEMP GREATER THAN 2 HRS (ACCORDING TO EMPLOYEE)
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned.**CLEAN/SANITIZE BULK STORAGE BINS TO REMOVE FOOD/DIRT BUILD UP
- 229.167 (p) (11) (C)insects/pests not minimized.**OBSERVED INSECTS IN SELF SERVE BIN OF DRY GOODS (RICE, BEANS, PEPPERS, ETC.)
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04/20/2012 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**COOKED FOODS PLACED INSIDE WALK-IN COOLER FOR 24+ HRS MUST BE LABELED WITH A CONSUME BY DATE
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Replace damaged cutting board.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.**CLEAN/SANITIZE EQUIPMENT, DISHES, AND UTENSILS TO REMOVE ANY FOOD AND/OR DEBRIS BEFORE STORING ON SHELVES AND INSIDE BENDS
- **PROPERLY STORE FOODS IN FOOD GRADE CONTAINERS TO PREVENT TEMP ABUSE. OBSERVED MEATS IN COOLER, UNWRAPPED, COVERED IN ICE
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled.**PRE-PKGD BAKED GOODS MUST BE LABELED WITH COMMON NAME OF ITEM, STORE INFORMATION, AND INGREDIENTS USED
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. **CLEAN/SANITIZE ICE MACHINE TO REMOVE MOLD
- 229.165 (m) (2)non food contact dirty.**CLEAN/SANITIZE EQUIPMENT USED FOR STORING PLASTICS/WRAPPINGS TO REMOVE TRACES OF BLOOD
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.166 (i) (5) (A)plumbing repairs.**HANDWASH SINK IN REAR OF FACILITY IS CLOGGED AND DOES NOT DRAIN PROPERLY. OBSERVED COLLECTION OF WATER AND DEBRIS INSIDE SINK
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11/29/2011 | 79 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.**NO HOT WATER AT SINK IN FOOD PREP AREA WHERE FOOD IS COOKED AND SERVED... HOT WATER MUST BE CONSTANTLY AVAILABLE DURING BUSINESS OPERATIONS
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.166 (i) (5) (A)plumbing repairs.**CONTACT A LICENSED PLUMBER TO REPAIR LEAKING PIPES UNDER HANDWASHING SINK IN FOOD PREP AREA... OBSERVED LEAKING PIPES AND COLLECTION OF WATER UNDER THE SINK
- 229.165 (n) (1) (D) (ii) (II)refrigerated room. 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units.**CLEAN/SANITIZE FANS INSIDE WALK-IN COOLER TO REMOVE DUST AND DEBRIS
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing.**OBSERVED BLOODY TOWELS ON PREP TABLES IN AREA WHERE RAW MEAT IS CUT... TOWELS USED TO CLEAN EQUIPMENT MUST BE PLACED IN SANITIZING SOLUTION AND PROPERLY CLEANED/SANITIZED BEFORE RE-USING
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04/08/2011 | 78 |
- chili relleno must be hot held at 135F.....(checked at 118F)
- gave handout for proper wash, rinse and sanitize.....
- need paper towels at all handsinks (meat market and meat walkin cooler)
- too many flies...seek advice from professional exterminator....
- need hot water at the taqueria handsink....immediately....
- cover and date all leftovers more than 24hours old....
- keep all handsinks free of items such as cloth towels....
- keep junk away from handsinks....make all handsinks easy to get to....
- manager did not know correct wash, rinse, sanitize....
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05/03/2010 | 68 |
- In Bakery and Restaurant observed Eggs on the counter at 50-70F. Condemned Eggs. All potentially hazardous must be kept at 41F or below at all times. Eggs can be held at 45F.
- Observed employee use a mop with gloves on and then proceed to cut raw meat. Retrain all employees to wash hands properly when changing tasks. **Employee took off gloves off and washed hands properly.**
- Bakery handsink no hot water available. 3 compartment sink in Taqueria fluctating 115F.**Handsink in Bakery has hot water available 102F.** 3 Compartment sink 128F***
- Deli Area; A package of ham was in handsink located in WIC. Employee stated ham was trash. Handwashing sink is to be used only for washing hands.
- Observed plastic spray bottles in Deli area not labeled with proper chemical/toxic name.
- Observed cracked bins used for raw food storage in WIC. Dirty pots and rusty utensils observed hanging in Deli area. **Discard rusty utensils and clean and sanitize all pots. **Clean outside of large metal vats/containers used for cooking.**
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03/25/2010 | 78 |
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