- 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored on hot hold line next to food items. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.165 (q)food contact not sanitized. Observed knife stored improperly in crevice of cold hold unit lid. Ensure all utensils are stored properly when not in use.
|
12/15/2015 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Observed bar mix stored in ice used for drinks. Ensure ice used for drinks is kept free of contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
|
08/25/2015 | 92 |
- 229.163 (h) (7) raw to RTE. Observed cook handle raw meat and then begin to chopped cooked fajitas without changing gloves or washing hands in between. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Contaminated fajitas were voluntarilly discarded.
- 229.166 (i) (1) (B) HWS improper use. Observed lid stored in bar hand washing sink. Ensure this sink is used for hand washing only.
- 229.163 (n) (1) eat.drink.smoke. 229.163 (n) (2) (A) closed beverage container. Observed many employee beverages in unapproved containers stored on/near food prep areas. 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. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more control measures to provide additional safeguards to hazards associated with bare hand contact. 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.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed a vast amount of mold/mildew build up in both ice machines. Ensure ice machines are cleaned/sanitized routinely. Manager has ordered ice and will be discarding all contaminated ice from ice machine to clean/sanitize them.
- 229.167 (e) (3) (A) no towels. No paper towels were available at bar hand washing sink. Ensure all hand washing sinks have soap and paper towels available at all times.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles stored next to food items through out the kitchen area. Ensure all toxic items are stored below and away food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed ice scoops stored improperly on top of ice machine. Ensure ice scoops are stored as discussed.
- 229.165 (q)food contact not sanitized. Observed knife stored in between gap of hand sink and ice bin and another knife on food line stored on top of paint brush. Ensure all utensils are stored properly when not in use.
- Ch 13, Art II, section 13-26 Display permit and previous inspection. Ensure most recent graded inspection report and current food establishment permit are posted in customer view.
|
05/06/2015 | 72 |
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Ch 13, Art II, section 13-26 Last scored inspection.. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Items in the walk in refrigeration unit at 47 degrees Fahrenheit. Manager stated that they noticed it was off temperature this morning and called the repair man. There was nothing written down that any temperatures were taken this morning when opening. Discard PHF from the walk in refrigerator.
|
01/09/2015 | 92 |
- Potentially Hazardous food not at required temperature in cooling unit(12 lbs raw fajitas at 45-48 F, located in the Ingredient refrigeration unit). food must be maintained at or below 41.NOTE: Condemned and PIC voluntarily destroyed IAW city time/temperature abused product.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous( 1.5 lbs prepared fajita at 102F located in the char broiler hot line) foods not at 135°F or above after being cooked to proper internal temperature. 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. NOTE: Time/temperature abused condemned and voluntarily destroyed by PIC IAW city ordinance.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink(bar and preparation areas). Use this sink is for hand washing only. NOTE: Post Employee hand wash signage at all hand wash sinks.
- .229.163 (n) (2) (A) closed beverage container. Employees should drink from clean, closed beverage containers(twist-top type containers are not authorized), with clean hands, and away from food prep areas. -During inspection employee's open beverage containers and food items were located on the ice machine and on the ware wash racks. NOTE: Recommend placing approved beverage containers in a storage container with raised sides to contain potential spillage and prevent contamination.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation present. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(numerous items located in the WIC) as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (e) (3) (A) no towels. Hand wash station(Bar area) has no paper towels. Supply the hand wash station with individual disposable towels.
- 229.167 (e) (2) no soap. No soap at the hand washing sink(Bar area) station with individual disposable paper towels.
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle(located in the ware wash areas). Label spray bottles with common name of toxic material.
- 229.165 (k) (14) (A)chlorine solution. 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart(50-100 PPM). NOTE: Check Chemical dispenser for proper calibration. NOTE: Use proper pH test strips to verify required concentration.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- 229.165 (h) (2)thermometer available. Provide thermometers for all refrigeration units designated to maintain Potentially Hazardous Foods e.g. Preparation ,bar area ,etc.
- 229.165 (m) (1) (A)not clean. Food contact surfaces(accumulated food debris on numerous utensils, dishware, cutlery ,etc. located on racks stored as clean) unsightly (dirty or not clean). Clean/sanitize in use utensils.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutlery with broken and bet blades. . Utensil(s) must have smooth, easily cleanable surfaces.Discard and or replace damaged equipment
- 229.165 (d) (1) (E) (i)not easily cleanable. 229.165 (d) (1) (A)smooth. Cutting board(numerous throughout establishment) not in good repair. Utensil(s) must have smooth, easily cleanable surfaces.
|
12/10/2013 | 60 |
- Ensure proper cooling for cooked prepared food. PHF must be cooled within 4 hrs to a temperature of 41°F or less. During inspection cooked chicken and salsa were found in the walk in cooler not cooled to 41 degrees F or below.
- Ensure good hygienic practices. Hand sink should be used for hand washing only. -During inspection employee was observed washing dishes and rinsing sanitizing rag in the hand sink. Employees should drink from clean, closed beverage containers, with clean hands, and away from food prep areas. -During inspection employee drink was observed on cutting board being used to cut vegetables.
|
06/22/2012 | 91 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- One of the handsinks in the kitchen is not providing hot water. Ensure to fix the hot water nozzle so that employees can properly wash hands.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.
|
09/30/2011 | 90 |
Restaurant representatives - add corrected or new information about Lupe Tortilla Restaurant, 21103 Us 281 N, San Antonio, TX »