- Food in the line refrigerator was stored above 58°F. All temperature controlled food must be stored below 41 °F. All potentially hazardous food was moved out of the line refrigerator.
- Dishes were left in the hand sink. Hand sinks are for hand washing only.
- There was no certified food manager present during the inspection. There must be a certified food manager present during all hours of operation.
|
01/26/2016 | 88 |
- MUST KEEP EMPLOYEWE HAND WASHING SINK FREE OF BLOCKAGE - MUST REMOVE CUTTING BOARD COVERING SINK.
- MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION READILY ACCEBLE ON PREMISE.
|
07/07/2015 | 94 |
- MUST DATE MARK ALL PREPARED FOOD PRODUCTS AS TO DATE ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- YOUR CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT HAS EXPIRED AS OF 11/30/14 AND MUST BE RENEWED IMMEDIATELY WITHIN THE FOLLOWING SEVEN (7) DAYS AND NO LATER THAN 3/31/15 - MORE ADDED PENALTIES WILL APPLY IF NOT RENEWED BY THIS DATED.
- ALL MANAGEMENT AND/OR PROPRIETOR MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION READILY PRESENTABLE ON PREMISE AT ALL TIMES.
|
03/24/2015 | 90 |
| No violation noted during this evaluation. | 10/30/2014 | 100 |
- MUST DATE MARK PREPARED FOOD ITEMS IN REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS - MUST DATE MARK AS TO TIME ENTERED INTO REFRIGERATOR STORAGE.
- MUST FURNISH EMPLOYEE HAND WASHING SINK WITH HAND SOAP AND HAND DRYING PAPER TOWELS AT ALL TIMES.
- NOT SANITIZING DURING MANUAL DISHWASHING - MUS T SET UP THIRD COMPARTMENT WITN CHLORINE/WATER CONCENTRATION OF NO LESS THAN 50 PPM [CHLORINE] AT ALL TIME.
|
05/02/2014 | 90 |
- MUST LABEL ALL BULK FOOD CONTAINER AS TO CONTENTS.
- MECHANICAL DISHWASHER NOT SANITIZING - MUST SERVICE OR REPAIR BEFORE USING AND RESORT TO USE OF THREE COMPARTMENT SINK ONLY UNTIL MACHINE IS REPAIRED. THREE COMPARTMENT SINK IS DESIGNED TO BE SET UP IN FOLLOWING MANNER - WASH(SOAPY WATER), RINSE(PLAIN WATER) AND SANITIZE(WATER WITH 50 PPM TO 75 PPM BLEACH).
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAINE PIPE(S) AND FLOOR DRAIN TO ELIMINATE DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER.
|
09/06/2013 | 90 |
- MUST DATE MARK PREPARED FOOD ITEM ONCE ENTERED INTO REFRIGERATOR FOR STORAGE LONGER THAN 24 HOURS
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS AT ALL TIMES.
|
04/04/2013 | 87 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Observed beef, pork chrizo, chicken defrosting in the same container. These meats must be in seperate containers unless they are to be combined into the same dish for cooking. Observed raw meat above ready-to-eat in the refrigerator. Use the following stacking order in holding to prevent cross contamination: Poultry (eggs), beef, pork, fish and then ready to eat in ascending order. When possible, store raw from cooked and ready to eat using the stacking order. Otherwise store cooked above raw and use the stacking order.
- 229.166 (i) (1) (B) HWS improper use. Employee dumping drinks in hand sink Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Label food placed in cold hold with the date placed in cold hold. Discard after 7 days.
|
12/10/2012 | 85 |
Restaurant representatives - add corrected or new information about Metro Taco Stop, 10350 Bandera Rd 200, San Antonio, TX »