Mateos Cocina Mexican, 2034 Basse Rd, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- Will need to make sure and remove all dented cans from shelf. 229.164 (a) - Honestly presented.
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to note a use by/discard by date for all prepared, refrigerated, tcs foods(time/temperature control for safety of food)whenever kept at facility longer than 24 hours(menudo, diced ham, and chicken).
- Make sure to provide handsoap at employee handwashing sink; establishment should not just use a hand sanitizer; a hand sanitizer is effective as a second preventive measure. 229.167 (e) (2) no soap.
- Do not store pertroleum jelly in the same container as utensils/food products are stored in. 229.168 (c) (1) toxics stored.
- Establishment should only use food approved pesticides; raid products are only for residential use only.
- Single service trays were observed dirty with crumbs inside; also fajita skillets were dirty(rusty; will need to rewash/sanitize; if unable to clean effectively, then these will have to replaced); clean interior of microwave. 229.165 (m) (1) (A)not clean.
|
02/29/2016 | 83 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats; Make sure to always keep raw beef separated from raw chicken during storage within the reach in cooler; no cross contamination seen; products were within separate ziplock bags.
- will need to make sure and have at least one employee food manager certified.
- 229.165 (m) (1) (A)not clean; Will need to make sure and clean storage bins used for storing clean kitchenware; will need to store cups on clean surface and not on top of dirty towels. Also make sure to keep ice scooper stored on a clean surface.
|
10/20/2015 | 90 |
- Will need to make sure and keep employee's food containers/drinks stored in a cooler and not within ice machine.
- Establishment is providing preparation dates, but will need to make sure and provide a use by/discard by date for all prepared, refrigerated, potentially hazardous foods kept longer than 24 hours at facility(ie posole/other food items).
- Establishment will need to make sure and obtain the food manager's certification(preferably at two employees).
|
07/10/2015 | 89 |
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