- Must use 2 barriers of protection when handling ready to eat foods- provided a department copy of document for bare hand contact of ready to eat foods
- Protect all foods by wrapping/covering while storing
- 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 at 45F a max of 4 days.
- Use effective pest control for gnats
- discontinue using chipped/broken wares for food storage
|
01/15/2016 | 82 |
- Observed a 5 gallon container of charro beans at 79 degrees F in the walk in cooler. Beans were dicarded into a trash can. 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 from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce 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.
- Observed a Diet Coke can on the cold hold unit, keys and cell phone above the hot hold unit and a bottled sports drink in the refrigerator. Ensure that all personal items are stored below and away from all food and food prep areas. Personal drinks must also be in a cup with a lid and straw, not in a can or a bottle.
- Observed a container of refried beans sitting out on prep table uncovered. Ensure that if the food handler must leave food unattended for a short time, the foods must be covered or put back into the refrigerator to help prevent contamination. Also observed a knife in the cold hold unit with the handle inside the diced onions. Ensure that the handles for all utensils do not come in contact with any foods.
- Front beverage station hand sink did not have soap or paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times.
- Containers of dry goods (sugar, salt, rice, etc) need to be cleaned on the inside and outside. All food contact surfaces must be clean to sight and touch.
|
06/23/2015 | 81 |
- Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. INSPECTOR ENCOUNTERED IN-USE REACH IN COOLER DOORS BEING LEFT OPEN OR NOT HAVING PROPERLY FITTING GASKETS THAT DO NOT SEAL DOORS PROPERLY AND ALLOW COLD TO ESCAPE. TEMPERATURE OF THERMOMETER READING 48 DEGREES F./INTERIOR PHF TEMPTS READING AT 45 DEGREES.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. INSPECTOR FOUND NUMEROUS FOOD ITEMS BEING HELD IN COOLER UNITS WITHOUT PROPER FITTING LIDS OR WITHOUT ANY COVERING. ADDRESSED ISSUES WITH PERSON IN CHARGE
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. 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 at 45F a max of 4 days.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Food contact equipment must be in good repair.
|
03/30/2015 | 84 |
- Observed a large container of refried beans in the walk in cooler at 52F degrees that were made the previous day. Beans were discarded in the trash. 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 from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduce 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.
- Observed several items without date labels. Ensure all potentially hazardous foods that have been cut/cooked/prepared and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
|
10/13/2014 | 91 |
- Observed a container of raw beef being stored next to diced peppers and diced potatoes. Ensure that all raw animal products are stored below and away from all ready to eat foods, and that all foods are covered.
- Not all potentially hazardous foods had date labels in the walk in cooler. Ensure that all potentially hazardous foods that have been cut/prepared/cooked have a use by date label of 7 days, the date prepared counting as day 1.
- Ensure that all equipment and food contact surfaces are clean to sight and touch, including storage racks and inside refrigerators.
|
05/29/2014 | 89 |
- Shelving in cold hold unit need to be cleaned and free of food debris. Ensure that all food contact surfaces are clean to prevent contamination.
- Observed several knives on magnetic strip above 3 compartment strip that had food stuck on them. Ensure that all items are properly cleaned and sanitized before being reused.
- Observed food items without coverings in the walk in and cold hold unit. Ensure that all foods have a covering to prevent contamination.
|
01/21/2014 | 93 |
- Reach-in next to flat top grill - Shredded cheddar cheese was 51.6F degrees. Diced onions were 56.3F degrees. Per food handler food items were placed in reach-in 30 minutes before inspection. Thermomter in reach-in cabinet read 50.1F. Temperature of kitchen at flat-top area was 116F degrees per establishment's air temp reader. All food held cold must be at 41F degrees or less to avoid bacterial growth and cross contamination.
- Obsserved food handler enter kitchen from the back door and wash hands for less than 5 seconds. Food handler did not use proper hand washing technique. Signage is posted next to sink. •Wet your hands with clean running water and apply soap. •Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails. •Continue rubbing your hands for at least 20 seconds. Need a timer? Hum the "Happy Birthday" song from beginning to end twice. •Rinse your hands well under running water. •Dry your hands using a clean towel or air dry.
- Observed cut potatoes stored next to raw beef in walk-in cooler. All raw meats must be stored below and away from cut potatoes to avoid cross contamination.
- Observed food items such as raw meats and cut potatoes with no covers inside walk-in cooler. All food items in walk-in cooler must be covered to avoid cross contamination.
- Observed water supply leaks at faucet and handle of 2 compartment sink. Observed water supply leak to the warewashing machine at wall under prep table. All leaks must be repaired by a licensed plumber. Retain all invoices/receipts.
- Observed gnats under prep table next to pooled water from warewashing machine leak. Eliminate standing water and other sources of moisture; at beverage dispensers, warewash area, etc.
- Observed a 2 foot by 1 foot patch of silver duct tape on left side of chip warmer in front drink station. Observed a crack in the glass underneath the duct tape. All kitchen equipment must be in good repair.
- Observed leak underneath ice machine and water pooling under machine. All leaks must be repaired by a licensed plumber. Retain all invoices/receipts.
- Observed excessive dirt on ice chest containing tortillas. All food contact surfaces must be cleaned/sanitized and air dried to avoid bacterial growth and cross contamination.
- Observed excessive dirt on plastic tubs containing food items such as rice and chili powder on shelf by warewashing area. All food contact surfaces must be cleaned/sanitized and air dried to avoid bacterial growth and cross contamination.
- Observed old dried dough caked on tortilla press machine in back store room. All food contact surfaces must be cleaned/sanitized and air dried to avoid bacterial growth and cross contamination.
- Observed an excessive amount of old food inside microwaves. All food contact surfaces must be cleaned/sanitized and air dried to avoid bacterial growth and cross contamination.
|
07/26/2013 | 71 |
- 229.164 (o) (6) (B) (ii). Raw chicken on prep-table at 51 degrees. Establishment stated that they were defrosting chikcen. Advised that they cannot leave raw chicken at room temperature to defrost.
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep glasses inside of handsink. Handsink must be kept empty at all times, for employee use. Also insure that all personal drinks in kitchen area do have a lid and straw.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed cooks using bare hand contact of ready to eat foods. Establishment must provide proper bare hand documentation.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over chili peppers. Also, instruct staff that ice is either used for storage or food, not both. Observed that at front conter, items are being stored inside ice, used to for drinks.
- 229.164 (o) (7) (A) consume by date (prepared). All cooked PHF food inside of cooler, over 24 hrs. old, must be properly date labeled. Observed container of chicken soup inside of cooler, with no date labels.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats inside kitchen area. Provide proper pest control for gnats.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Clean inside microwave, and also insure that equipment is properly cleaned after use. Meat grinder was not in use, but still had raw meat inside. Also, slicer in back corner was still dirty.
|
01/22/2013 | 70 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw beef over raw fish, or raw beef over cut potatoes, inside of WIC. This creates a potential for blood to drip onto these food items.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF foods inside of cooler, over 24hrs old, must be properly date labeled with time and date food was prepared.
|
09/24/2012 | 92 |
| No violation noted during this evaluation. | 04/24/2012 | 100 |
- 229.163 (n) (2) (A) closed beverage container. All personal drinks in kitchen area, must have a cover and straw on them.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Inside WIC, do not store raw meats over cooked food items. Also, do not store or cool items off inside of ice bin. Ice inside of ice bin, is used for drinks, and is therefore a food item.
- 229.166 (i) (1) (A)HWS not accessible. Do not store items inside of handsink, it must be kept empty at all times, to allow employees to wash hands. Salsa container was inside of the handsink in drink station.
|
12/09/2011 | 89 |
- Prepared meats such as chorizo and chicken found stored under grill. All prepared meats must be stored at above 135F or below 41F until use.
- Employee seen handling raw meats and then touching ready to eat food items such as tortillas. Employees must follow proper handwash procedures when switching tasks.
- The following violations must be corrected so that cross-contamination of food does not occur. 1. Eggs found stored above open container of pico de gallo. Eggs should be stored on bottom shelf to protect against contamination. 2. All foods in refrigeration and freezer units must be covered. 3. Proper scoops must be used and stored correctly in bulk food items.
- Prepared potentially hazardous food items found in refrigeration and freezer units without proper labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Potentially hazardous food should be dated and labeled with date to use by. This date should be a maximum of 7 days including the date prepared or the date the package was opened.
- 1. Establishment must repair leak in wastewater pipe under 3 compartment sink in kitchen area. 2. Covered trashcan must be provided in women's restroom.
- All food contact surfaces including food preparation areas must be clean and free of clutter. This includes but is not limited to prep table near warewashing area, table near grill and hot hold area. All refrigeration and freezer units must be cleaned and saitized including interior and outside handles. All lids on warewashing rack must be cleaned and sanitized. Warewashing racks should be kept clean and free of grease, food and soap residue. Racks in walk-in cooler should be kept clean.
|
05/19/2011 | 77 |
- Employee did not wash their hands when they moved from one duty to another. Employees should wash hands between tasks.
- Employee coke found on food preparation area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Establishment does not have a HACCP plan as required. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Potentially hazardous food should be dated and labeled with date to use by. This date should be a maximum of 7 days including the date prepared or the date the package was opened.
- Air gap on ice machine is not present. The ice machine should be plumbed to a floor drain to prevent standing water or backflow into the ice machine. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe.
- Ice machine should be plumbed correctly to prevent pooling of wastewater on kitchen floor.
- Equipment used in storing food not cleaned. Food contact surfaces unsightly (dirty or not clean). Unapproved containers used for food storage or service. Single-use food containers should not be used to store food. Establishment should use food-grade containers for preparation and storage of food. Ice scoop should be stored on clean surface, not on top of ice machine. All counters, floors and refrigeration units need to be cleaned and free of food particles and grease.
- Most recent graded inspection report must be posted in customer view.
- Owner should provide proof of food manager's license.
|
01/24/2011 | 72 |
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be donated. ALL CANNED PHF GOODS MUST BE CAREFULLY INSPECTED AT DELIVERY AND ALL DENTED,DAMAGED CANS REMOVED FROM FOOD SERVICE.
- EMPLOYEES/COOKING STAFF SHALL NOT HANDLE FOODS WITH BARE HANDS IF SAID EMPLOYEE IS WEARING NAIL POLISH OR FALSE NAILS. WITNESSED FEMALE EMPLOYEE WITH NAIL POLISH MAKING TORTILLAS.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. MISSING DATE LABELS ON SEVERAL COOKED, REFRIGERATED FOODS.
|
08/17/2010 | 88 |
- FOOD ITEMS BEING STORED IN REFRIGERATOR ARE NOT PROVIDED WITH LIDS/COVER TO PROTECT FROM POSSIBLE CROSS CONTAMINATION.
- Refrigerated, ready-to-eat food not properly marked with a use by date. ALL COOKED/PREPARED FOODS MUST HAVE A DATE/DAY LABEL ATTACHED TO CONTAINER INDICATING DATE THAT FOOD WAS PREPARED/COOKED
- CERTIFIED FOOD MANAGER CERTIFICATION EXPIRED IN 2009. MUST BE RENEWED
- Unapproved containers used for food storage or service. PROPER IN SERVICE FOOD DISPENSING EQUIPMENT NOT BEING UTILIZED. SEVERAL PLATES, CUPS ARE DAMAGED AND SHOULD BE REMOVED FROM SERVICE
|
04/13/2010 | 86 |
Report review
Restaurant representatives - add corrected or new information about Mi Tequila Jalisco Mexican Restaurant, 5970 Old Pearsall, San Antonio, TX »