- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods. *** El enfriamiento de los alimentos se realizara de acuerdo con el tiempo y la temperature los criterios por medio de uno o mas de los siguientes metodos basados en el tipo de comida que se enfria: (a) colocar el alimento en recipientes poco profundos; (b) separar los alimentos en porciones pequenas o delgados; (c) utilizando equipos de enfriamiento rapido; (d) remueva la comida en un recipiente colocado en un bano de agua de hielo; (e) utilizando recipientes que facilitar transferencia de calor; (f) agregar hielo como ingrediente; o (g) otros metodos eficaces.
- Walk in cooler air temperature at 50 degrees F. Food items discarded Refried beans at 49 degrees F Carne gusada at 51 degrees F Menudo at 51 degrees F Barbacoa at 48 degrees F Beans at 52 degrees F Boiled chicken at 47 degrees F Picadillo at 47 degrees F Chorizo at 48 degrees F Ribs at 46 degrees F
- Use the hand washing sink is for handwashing only.
- Supply each handwash station with individual disposable paper towels.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Food storage containers must be in good repair
- Pan with food debris stored with clean cookware.
- Food grade bags must be used to store food. ***Bolsas de grado alimentario deben ser utilizados para almacenar alimentos.***
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Disclosure warning of increased risk of food borne illness for certain medical conditions.
|
02/08/2016 | 74 |
- Potentially Hazardous Food (PHF) or Time/Temperature Control for Food Safety (TCS) foods are not at the required temperature. Sausage patties at 100 degrees F.
- ONLY use the hand washing sink to wash hands; the mop sink is not to be used for hand washing.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE and SANITIZE
- Clean the ice machine
|
11/04/2015 | 81 |
- Whole shell eggs at 73 degrees F
- Employee washing hands in the three compartment ware washing sink
- 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 to work, or control measures approved by the regulatory authority.
- Bare hand contact of food requires a program that includes training on: proper hand washing, when to wash hands, where to wash hands, proper fingernail maintenance, risks of bare hand contact, good hygienic practices, employee health policies, jewelry prohibition.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE. Items are not being rinsed before soaking in sanitizer.
- Food contact equipment (teflon coated pans and rubber spatulas) must be in good repair.
- Discovered an uncovered coffee cup on the bottom shelf of the prep table.
|
08/17/2015 | 78 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Provide accurate thermometers for reach in coolers
- Reach in freezer must be in good repair.
|
04/14/2015 | 78 |
- Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Containers of stored food items must have lids/covers. Observed uncovered containers of food stacked on top of one another. Food items discarded.
- Maintain written procedures at the establishment to ensure compliancem when using time as a public health control.
- Supply the handwash station with individual disposable towels.
- Label spray bottles with common name of toxic material.
- Use any chemicals for sanitization according to manufactures directions. Sanitizing compartment has no sanitizer.
- Food contact equipment must be in good repair.
- Clean the interior of the ice machine.
- Store food items in food grade bags.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
|
01/27/2015 | 72 |
Restaurant representatives - add corrected or new information about Mi Hacienda La Cocina, 922 W W White Rd S, San Antonio, TX »