Mi Parrillada Mexican Food, 5906 Flores St S, San Antonio, TX - inspection findings and violations

Business Info

Name: MI PARRILLADA MEXICAN FOOD
Address: 5906 Flores St S, San Antonio, TX 78214
Total inspections: 5
Last inspection: 01/27/2016

Score
90

Restaurant representatives - add corrected or new information about Mi Parrillada Mexican Food, 5906 Flores St S, San Antonio, TX »

Inspection findings	Date	Score
Observed raw beef being cut over limes and potatoes. Some meat fell on to box. . 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. Observed several bottles of medications throughout kitchen. All employee medications must be stored in a first aid kit and away from food areas. Ensure cutting board area is cleaned and resealed.	01/27/2016	90
Reach in cooler with lid had all food items reading at 50 to 57 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. Do not use reach in cooler until unit is repaired. Ensure that lid to unit is used to help maintain temperatures at 41 degrees F or below. Observed employees switch between tasks without washing hands. 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. Observed several drinks near food prep areas. Observed personal food items on top of open packages of bacon in freezer. Observed employees personal phones on food prep tables. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). Ensure that personal belongings are kept in a designated area away from food prep or food storage. Observed several moldy tomatoes in use for food prep. Remove rotten fruit/vegetable from ready for consumption area. 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. If food items are kept at 45 degrees F, food may only be used up to 5 days. Food must be protected from contamination by storing in a covered container, wrappings or packages. Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that thermometers are accurate in reach in coolers. Ensure that all food contact surfaces are clean and in good condition such as reach in cooler shelving, shelving holding clean wares, food prep tables , etc. Discontinue using broken, chipped, melted, and/or cracked dishwares.	09/24/2015	66
Observed cold hold unit reading at 50 degrees F. Ensure that lid for reach in cooler with top cold hold unit is cleaned and placed back on unit to help maintain cold hold of 41 degrees F. Whne not in use, lid must remain closed to help maintain cold hold temperatures. Ensure that all food contact surfaces are clean and in good condition such as dry wares shevling, handles to walk in coolers and freezers, handles to microwaves, prep tables, ect. 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. 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. Food must be protected from contamination by storing in a covered container, wrappings or packages. Observed ground beef at 52 degrees F in reach in cooler. 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. When using time as a public health control must label foods with time food was removed from temperature control. Discontinue using broken/chipped wares.	05/01/2015	81
Observed dish in hand sink. Do not store any items inside hand sink for any length of time. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). Observed raw beef and raw chicken thawing in same container. Do not store raw chicken and raw beef together due to different cooking temperatures. Observed raw meat items over cooked food items. 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. No paper towels in bathroom. Provide paper towels for all hand sinks including bathrooms. Ensure that all food contact surfaces are clean and in good condtion such as ice machine spout, microwaves, food prep counters, clean wares selving, ect.	12/09/2014	86
Label working container of toxic when removed from bulk container	04/03/2014	97

Questions about MI PARRILLADA MEXICAN FOOD:

The drive through is dangerous! Can't see people coming out with customers parked blocking view of Barrett Street!

Ken Mayfeld, Feb 16th, 2018

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Mi Parrillada Mexican Food, 5906 Flores St S, San Antonio, TX - inspection findings and violations

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