- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed rodent feces by soda storage. Ensure that area is cleaned and any hole sin area is sealed with approved materials. Use effective means of rodent control. Save service receipts for verification.
- For chemical sanitizer, use bleach and water. Do not mix degreaser with bleach. Bleach water should be at 50 to 100 ppm.
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01/26/2016 | 90 |
- Observed barbacoa made yesterday (9/14/15) at 49 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed employee switch between tasks, changed gloves but did not wash hands. Went from cracking eggs to cutting cooked beef. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- . Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Do not store any items inside hand sink for any length of time.
- Discontinue using broken/chipped/melted dishwares such as blender container, plastic bins, and etc that is cracked or missing pieces.
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09/15/2015 | 80 |
- 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.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Ensure that all food contact surfaces are clean and in good condition such as shelving for dry wares, shelving in walk in cooler, prep tables, ect.
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04/15/2015 | 89 |
- . Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed a rag and dish in hand sink. Do not store any items inside hand sink for any length of time.
- Observed condensation from fan in walk in cooler splashing on open packages or raw chicken and beef. Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Observed raw chicken and raw beef being stored together with open packages. Ensure that raw chicken is not stored with raw beef due to seperate cooking temperatures.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed no paper towels at hand sink, no soap in women's restroom and no paper towels in men's restroom. Supply every handwashing including restroom sinks with soap and paper towels.
- Observed spray bottles with chemicals not labeled. Label all toxics removed from bulk containers with common name.
- 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 down 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.
- Ensure that all food contact surfaces are clean and in good condition such as knives, counter tops, ect.
- Discontinue using broken/chipped wares such as plastic food containers and lids.
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12/05/2014 | 71 |
- 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.
- Supply each hand sink with paper towels while food operations are ongoing
- Post current permit- expired 6/30/14
- Install a mop sink or curbed floor drain to clean mops and dispose of dirty water. The sink immediately to the right of the 3 compartment sink is being used for food prep and its location is unsuitable for a mop sink (directly between food prep and clean wares) Place mop sink in another area where contamination is not a risk.
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07/01/2014 | 87 |
- Observed prepared food in the walk in cooler that will be kept for more than 24 hours without a date label. Enusre prepared food that is kept for more than 24 hours has a date label with the use by date. The use by date should not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, the hand sink in the kitchen did not have hot water readily available. The hot water had to be turned on at the bottom valve. Ensure the hand sink has hot water readily available without having to use valve at the bottom.
- Observed knives being stored in between the wall and 3 compartment sink. Ensure wares are stored on a clean and easily cleanable surface.
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01/14/2014 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Observed front handsink with coffee pots stored in it. Ensure handsink is used for hand washing only and not for storing items. Corrected on site
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed produce stored directly on top of raw shelled eggs. Ensure raw animal products are stored below and away from ready to eat foods. Corrected on site
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food without date labels consisting of the use by date. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1. For example: refried beans made on 7-20-13 will have a use by date of 7-26-13
- 229.167 (e) (3) (A) no towels. Observed handsink in the bathroom without paper towels. Ensure all handsinks are equipped with paper towels at all times. Corrected on site
- At time of inspection, food manager certificate was not available. Ensure proof of food manager certification is available. If food manager certifcation has not been registered with the city of San Antonio, ensure to take certificate to the health desk at 1901 S Alamo to register with the city and obtain City of San Antonio food manager certificate.
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07/23/2013 | 82 |
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