Mision De San Antonio #2, 11470 Perrin Beitel, San Antonio, TX - inspection findings and violations

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Business Info

Name: MISION DE SAN ANTONIO #2
Address: 11470 Perrin Beitel, San Antonio, TX 78233
Total inspections: 3
Last inspection: 10/14/2015
Score
90
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Inspection findings

Date

Score
  • 229.164 (o) (7) (A) consume by date (prepared). 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.
  • 229.165 (q)food contact not sanitized. Observed ice scoops stored unprotected on top of ice machine. Ensure ice scoops are stored properly.
  • 229.165 (d) (1) (B)free of breaks, cracks. Observed chipped and cracked plates in kitchen. All food-contact surfaces must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Discard and or replace unsafe equipment.
  • 229.163(b) Demonstration of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.
 10/14/201590
  • Observed employee beverage in an unapproved container. Employees must drink from clean closed beverage containers with clean hands. NOTE: Twist top type containers are not authorized.
  • Observed a halved cabbaged head stored unprotected in the walk-in cooler. Protect food from contamination by storing food in packages, covered containers, or wrappings.
  • Kitchen hand sink did not have hot water readily available. Every hand sink must provide hot water of at least 100 degrees F.
  • Observed toxic chemical stored next to single use articles. Toxic chemicals must be stored below and away food, equipment, utensils, linens, and single-service and single-use articles.
 05/26/201585
  • 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 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 o work, or control measures approved by the regulatory authority.
  • 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
  • 229.165 (d) (1) (E) (i)not easily cleanable. Observed knife with rivets missing on handle. Ensure all kitchen utensils are smooth and easy cleanable.
 03/02/201590

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