Mini Tacos Y Pollos El Primito, 1501 Zarzamora St S, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- Need proper utensils (ingredient scoops with handles) to store inside all bulk ingredient containers ( such as sugar and raw beans). Scoops are also needed to properly remove ingredients.
|
03/24/2016 | 97 |
- Large reach-in cooler unit, located in kitchen, must hold temperature at 41 degrees F. or below if potentially hazardous foods (PHF), such as whole in-shell eggs and cut onions, are to be stored inside. Corrected - PHF was moved to another refrigerator.
- Need to cover raw meats while stored in upright freezer unit to prevent possible contamination. Corrected - food items were covered during inspection
- Do not store spices, single service items, or raw produce inside the old employee restroom. Corrected - all food items were removed immediately from this room.
- Hot water must be 100 degrees F. on demand at the kitchen hand washing sink. Corrected - temperature was adjusted on the hot water heater during inspection.
- Certification has recently expired. Corrected - a class has been scheduled within the next 30 days
|
10/26/2015 | 84 |
- Make sure all employees eat in a designated area away from the food handling areas of the kitchen.
- Make sure to use an ice scoop with a handle when removing crushed ice from the ice machine and do not use a plastic drinking cup.
- Make sure employees preparing food for customer plates and cutting up fruit are wearing a proper hair restraint (such as a hair net or baseball type cap)
- Make sure all employee drinks stored in areas of the kitchen away from food handling areas have a lid and straw or someway to prevent hand and mouth contact
- Do not store any dirty equipment or wash any equipment inside the mop sink
- Do not store dirty knifes with clean knifes on the magnetic wall rack in kitchen
- Need to remove old ice build-up in upright freezer unit
- Do not store chemicals (oven cleaner and insecticides) in the kitchen area next to food.
- Need to paint or seal the wooden shelf located above the hot hold table
- The large reach-in cooler unit was not holding temperature at 41 degrees F or below. Employees moved all items needing refrigeration to a chest freezer and a smaller reach in cooler. Do not store potentially hazardous foods inside this unit until it is repaired.
- Cook needs to properly wash hands between tasks and prior to handling food after changing tasks
|
05/12/2015 | 81 |
- Front counter employee was observed eating behind sales counter while cleaning and assembling a drink dispenser.
- Make sure the crushed ice hand scoop is stored on a clean/dry surface at all times, not on top of the dirty upright freezer.
- Fruit cups assembled on site for retail sale and staged inside the retail self serve reach-in cooler unit must have proper labeling (name of product, weight statement, listing of ingredients, name and address of manufacturer)
|
01/12/2015 | 89 |
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