- Foods not protected by storage in packages, covered containers, etc. (gravy, meat) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Improper manual ware wash setup. Ensure manual ware wash is Wash (soap and water) Rinse (water only) and Sanitize ( water and bleach 50-100 ppm).
- Ensure registering and successfully completing a Food Manager Certification course
|
12/14/2015 | 90 |
- Raw animal food stored with cooked ready-to-eat food. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
|
09/03/2015 | 96 |
- Inproper sanitation cycle.
|
06/01/2015 | 97 |
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 3 compartment sink not setup to wash, rinse, sanitize cycle. Use 3 compartment sink for proper manual ware washing.
|
01/28/2015 | 93 |
- Open employee food container by tortilla making station. Provide a designated area for employee foods and drinks.
- Foods not protected by storage in packages, covered containers, etc. Raw animal food stored with raw ready-to-eat food. Provide that produce and raw meats are stored seperately and produce above raw meat. Provide that raw meat is in sealed container.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Or Refrigerated, ready-to-eat food not properly marked with a use by date. Provide that a date labeling system will be put into place.
- No soap at the restroom hand sink. In both male and female restrooms. Provide that both restrooms have accessible soap and paper towels.
|
09/30/2014 | 85 |
- Observed employee place raw beef on grill then wash hands at three compartment sink then put container of raw beef away in refrigerator then proceed to grab a flour tortilla bare hand and use utensils for meat. Employee must wash hands when moving from one task to another.
- 229.166 (f) (2) (A)HWS>100F. Observed no hot water in men and women's restroom. All hand sink must be at 100 degrees F at all times.
- Observed no paper towels at hand sink. Supply the handwash station with individual disposable towels.
|
05/28/2013 | 89 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. All food must be stored properly in the reach in cooler.
|
12/10/2012 | 96 |
| No violation noted during this evaluation. | 07/24/2012 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (m) (1) (A)not clean. Observed dirty dishes on hot table. All dishes must clean and sanitized prior to use. Clean cutting board and metal stand for cutting board.
|
03/22/2012 | 93 |
- Observed employee drink from open drink container. All drinks must have spill proof lid and straw.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.Signed documentation on site.
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer. Establishment must document 2nd barrier; sanitizer, nail brush ect. Or indicate intention to use gloves when handling Ready to Eat Foods such as tortillas. **Opt. use double handwashing and sanitizer**
- 229.168 (b) working container not labeled.
- Incorrect steps for manual warewashing. The following steps must followed in order for proper sanitizing of wares. Wash (soap and water) Rinse(water only) Sanitize (water and soap). Ensure all dishware is air dried.
- 229.165 (d) (1) (B)free of breaks, cracks. Strainer located on prep table has visible cracks and does not meet the following requirements of Good Repair. Discard strainer and replace.
|
10/17/2011 | 83 |
- Handsink broken at valves. Repair in process. Food handlers utilizing mop sink, however mop sink is cracked and is leaking. Leaking water is contained in a large bucket under sink. Establishment has 48 hours to correct handwashing issues. 229.166 (i) (1) (A)HWS not accessible.
|
03/09/2011 | 97 |
- Ensure Eggs are kept at 45F at all times. Place Eggs over ice when in use.**Eggs were on counter then placed in refrigerator.
- A Food Handler did not wash their hands properly before touching RTEF-ie. tortillas.-Food Handlers need to sign RTEF documentation and place handsanitizer by handsink. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- Observed employee wipe their hand on their apron after using a spoon to apply condiments on a food entree.
- No Certified Food Manager on site at time of inspection. Complete course and take certificate to 1901 S. Alamo for a Health Department certificate. Cost of certificate is $15.45. Cash only. 3rd notice of critical violation. Course must be paid within 10 days. Show receipt.
- 229.165 (m) (1) (A)not clean. Observed dishes stored on 2nd shelf have dust/food reminants. Ensure all food contact surfaces are clean to sight and touch.
|
11/04/2010 | 81 |
- Potentially Hazardous food not at required temperature in cooling unit. Temperature of Eggs 55F.
- Plastic spray bottles without chemical name or product. Ensure all spray bottles have proper chemical or product name labeled.**Discontinue to store or use residental pest control products.
- No current Certified Food Manager on site at time of inspection. Complete course and take certificate to 1901 S. Alamo for a Health Department certificate. Cost of certificate is $15.45. Cash only.
|
05/05/2010 | 89 |
- Use mop sink only for wastewater disposal and don't store any food items in sink(cut up(diced)raw potatoes in a container sitting in mop sink; don't store opened soda cans in reach in cooler where chances of contamination may occur to food items.
- Provide all reach in coolers with working thermometers(digital reading on outside of unit not working).
- Provide all chemicals to be labeled when not in original container; do not store chemicals on top of shelves, but on the lowest possible shelf away from food items, food prep tables, all single service items and all wares; do not store unapproved toxic items in food establishment(roundup); bleach concentration too high in 3rd compartment of the 3 compartment sink(should be only 50 to 100ppm).
- Provide at least one employee to be certified as a food manager during all shifts.
- Make sure all plates and other utensils are in good repair(chipped plates).
|
10/19/2009 | 84 |
| No violation noted during this evaluation. | 03/03/2009 | 87 |
| No violation noted during this evaluation. | 01/31/2008 | 96 |
Restaurant representatives - add corrected or new information about La Parrilla Azteca, 1521 Flores St S, San Antonio, TX »