Rosario's Mexican Restaurant And Lounge, 9715 San Pedro Av, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- dishwasher drinking from open container. Ensure employees are storing personal items in a separate designated area away from food and food contact surfaces(dishes).
- Only prep dates observed in use. Some items labeled with date from 2 days ago. Ensure all prepared items are labeled with a used by date if product is not finished within 24 hours of preparation. Product may be used for 7 days but a day of preparation counts as day 1.
|
02/19/2016 | 92 |
- Preparation dates in use but no use-by dates. Ensure products lasting longer than 24 hours is labeled with a date no more than 7 days after product was made. The day of preparation counts as day 1. Ex: Product made 10/08 should be labeled with a date of no later than 10/14.
- Dish machine had run out of sanitizer. Ensure sanitizer is kept in stock for dish washing during all hours of operation. Corrected on site.
- Soda guns at bar all found with buildup of mildew/mold. Ensure guns are cleaned and sanitized routinely. Corrected on site.
|
10/08/2015 | 90 |
| No violation noted during this evaluation. | 06/02/2015 | 100 |
- Employee on food service line observed wearing ear phones while working with chicken. Ensure employees are not listening to music on ear phones while working with or around food. Item corrected on site.
- Walk-in cooler in main kitchen observed at 48 degrees F at time of inspection. Products just made resting in cooler. Owner and kitchen manager said that technician is coming out sometime today. Will return for follow up later today.
- Front bar missing paper towels and soap at hand sink. Ensure hand sink is restocked with paper towels and soap and kept stocked during all hours of operation.
|
10/09/2014 | 90 |
- Walk-in cooler found ranging between 50 and 43 degrees F. Will return for follow up later. Ensure cooler is reaching 41 degrees F or below.
- Bare hand contact with ready-to-eat tortillas observed. Ensure safeguards are used when working with ready to eat foods if no kill step (heating/reheating up to 165 degrees F) is involved. This includes but is not limited to: utensils, foil, wax paper, and gloves.
|
06/05/2014 | 93 |
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