- 229.164 (f) (2) (A) (iv) not covered.OBSERVED 2 ROLLING RACKS OF READY-TO-EAT BAKERY ITEMS ON GROCER FLOOR.
- OBSERVED EMPLOYEE PERSONAL BELONGINGS AND A COFFEE SITTING ON TOP OF BULK FOODS ITEMS ON GROCERY FLOOR
- 229.164 (o) (7) (C) lunch meat - deli. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient.LABEL WITH 7 DAY USE-BY/EXPIRATION DATE.
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03/02/2016 | 92 |
- CONDIMENT BAR AT 50-52F. DISCARDED ALL. KEEP BINS IN CONIDMENT BAR SUBMERGED IN ICE. IF UNABLE TO MAINTAIN ALL POTENTIALLY HAZARDOUS FOODS IN CONDIMENT BAR AT 41F OR BELOW THEN DISCARD AND REPLENISH WITH NEW INSERTS. USE A EITHER TEMPERATURE, RECORD EVERY 4 HOURS THAT TEMPERATURE IS 41F OR BELOW OR TIME, RECORD TIME INSERTS ARE PLACED IN ICE AND DISCARD IN FOUR HOURS
- COUNTER HEIGHT REFRIGERATOR IN KITCHEN NOT WORKING. ALL POTENTIALLY HAZARDOUS FOODS WERE DISCARDED. CAN ONLY STORE NON-POTENTIALLY HAZARDOUS FOODS IN UNIT AND WHOLE UNCUT PRODUCE. DO NOT STORE ANYTHING ELSE IN THIS UNIT. IF USING FOR CONVENIENCE DURING LUNCH RUSH, SUMERGE BIN IN ICE AND FOLLOW SAME TIME OR TEMPERATURE GUIDE LINES PREVIOUSLY STATED.
- DENTED CANS
- 229.164 (o) (7) (B) consume by date (pkgd). 229.164 (o) (7) (C) lunch meat - deli.CHEESES, AND DELI MEATS NEED AN EXPIRATION DATE OF SEVEN DAYS FROM OPENING PACKAGING.
- 229.165 (k) (14) (E)chemical not used to direction.
- 229.165 (h) (2)thermometer available.
- 229.165 (m) (2)non food contact dirty.FOOD DEBRIS ON MEAT MARKET DISPLAY WINDOWS AND GROOVES WHERE SLIDING GLASS DOORS REST, ON TOP OF CONDIMENT BAR AND SHELVES WERE EGGS ARE LOCATED. CLEAN AND SANITIZE TO PREENT FOOD SOURCE FOR PESTS/RODENTS.
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10/19/2015 | 78 |
- CONDIMENT BAR AT 50F. ENSURE THAT DROP-IN BINS ARE SUBMERGED IN ICE. MAINTAIN SALSAS AND FRESH CUT PRODUCE AT 41F OR BELOW.
- 229.164 (f) (2) (A) (iv) not covered.TALL ROLLING RACKS OF BAKERY ITEMS SOTRED ON GROCERY FLOOR WHERE CUSTMER CAN ACCESS THEM. USE ROLLING RACK COVERS/JACKETS OR CREATE A BARRIOR/WALL/STORAGE SPACE WHERE CUTOMERS DO NOT HAVE ACCES TO BAKED ITEM BEFORE THEY ARE PLACED IN DISPLAY CABINETS
- 229.164 (o) (7) (A) consume by date (prepared).
- REFRIGERATED DESSERT CASE AT 45-50F ENSURE ALL POTENTIALLY HAZARDOUS FOOD ARE 41F OR BELOW
- 229.164 (o) (6) (A) PHF>135.STEAM TABLE FOODS AT 118-120F. ALL FOODS ON STEAM TABLE MUST BE AT 135F OR ABOVE. ALSO IF REHEATED, ENSURE THEY ARE REHEATED TO 165F PRIO TO PLACING ON STEAM TABLE
- 229.164 (o) (7) (C) lunch meat - deli. SOME BUT NOT ALL HAD LABEL
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07/20/2015 | 82 |
- 229.164 (r) (1) (A) labeled properly.CAKES FROM IN HOUSE BAKERY MUST HAVE LABELS.
- DO NOT STORE FOOD ITEMS IN ICE BIN. ICE IS USED FOR DRINK DISPENSER. STORE ITEMS IN REFRIGERATORS.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (m) (1) (A)not clean.LOTS OF FOOD/LIQUID FOOD DEBRIS IN RAILS OF REFRIGERATED MEAT MARKET CASES AND DOOR HANDLES. CLEAN AND SANITIZE DAILY TO PREVENT CROSS-CONTAMINATION OF RAW MEATS WITH COLD CUTS AND CHEESES ETC...
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03/17/2015 | 85 |
- SALSAS & CUCUMBER ARE 51-54F. DISCARDED AND REPLACED WITH FRESH PRODUCT. USE SMALLER INSERTS OR/AND SUBMERGE FULLY IN ICE
- 229.164 (r) (1) (A) labeled properly. BULK AND PRE-PACKAGED BAKERY ITEMS NEEDS LABELS WITH STORE ADDRESS INFORMATION AND INGRIDIENTS
- LABEL WITH DATE OPENED/7 DAY EXPIRATION FOR ALL DELI MEATS AND CHEESES
- 229.167 (e) (3) (A) no towels. MISSING PAPER TOWELS IN KITCHEN AND MEAT MARKET
- WIPING BUCKET WITH TOWELS HAS CHLORINE THAT IS TOO WEAK. REPLACE SANITIZING SOLUTION OFTEN TO ENSURE PROPER CONCENTRATION AT ALL TIMES
- 229.165 (m) (2)non food contact dirty. FOOD DEBRIS AND RAW MEAT ON HANDLES OF SLIDING GLASS DOORS REFRIGERATED MEAT CASES
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10/02/2014 | 75 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. REFRIED BEANS AT 125F. REHEAT TO 165F PRIOR TO PLACING ON STEAM TABLES WHERE FOODS MUST MAINTAIN 135F
- 229.164 (f) (2) (A) (iv) not covered. BULK DRY BAKING GOODS OPEN Foods not protected by storage in packages, covered containers, etc.
- 229.164 (o) (7) (B) consume by date (pkgd). CHEESES, AND DELI MEATS NEED AN EXPIRATION DATE OF SEVEN DAYS FROM OPENING PACKAGING.
- 229.165 (d) (1) (B)free of breaks, cracks. CUTTING BOARDS HAVE DEEP GROVES/CUTS. REPLACE OR REPAIR
- 229.165 (m) (2)non food contact dirty. SLIDING GLASS DOOR OF MEAT/DELI CASES HAVE FOOD DEBRIS ON HANDLES AND DOORS. CLEAN AND SANITIZE EVERY 4 HOURS
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06/02/2014 | 84 |
- 229.166 (i) (1) (A)HWS not accessible. BOTH HANDSINKS IN MEAT MARKET HAD ITEMS IN SINK. MUST BE AVAILABLE FOR HANDWASHING AT ALL TIMES
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10/30/2013 | 97 |
| No violation noted during this evaluation. | 04/01/2013 | 88 |
- 229.164 (o) (6) (A) PHF>135. potentially hazardous fooda that are cooked and held for service must be maintained at 135f.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. need use by date on phf stored over 24 hrs.
- 229.166 (i) (1) (A)HWS not accessible. do not store apron and bleach in the handsink at the bakery
- 229.167 (e) (3) (A) no towels. no towels in dispenser at deli
- 229.168 (c) (2) toxics above items. sanitizer in deli excess of 100 ppm, blreash in bakery stored in handsink
- 229.165 (d) (1) (A)smooth. cutting boards need replacements
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08/28/2012 | 79 |
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info.
- 229.164 (o) (7) (B) consume by date (pkgd).
- 229.165 (k) (14) (E)chemical not used to direction. SANITIZER GREATER THAN 100PPM. NEEDS TO BE 50-100PPM.
- 229.165 (h) (2)thermometer available. NEED THERMOMETER IN COOLERS TAQUERIA.
- 229.165 (d) (1) (E) (i)not easily cleanable. REPLACE CUTTING BOARDS THAT ARE WORN OUT WITH DEEP SCRATCHES.
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07/27/2011 | 83 |
- Provide for employees to wash hands properly before using gloves. Information for new regulations for hand sanitizer use will be provided.
- Provide for three compartment sink to have hot water that reaches at least 120F at all times.
- Provide for handsinks to have hot (100F) and cold running water at all times. (Neither handsink in meat area have hot water)
- Provide for all food contact surfaces to be cleaned and sanitized on a regular basis (Utensil bins)
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03/12/2010 | 86 |
| No violation noted during this evaluation. | 12/02/2008 | 83 |
Restaurant representatives - add corrected or new information about La Michoacana Meat Market #5, 1224 Flores St N, San Antonio, TX »