Rubens Homemade Tamales, 1807 Rigsby Av, San Antonio, TX - inspection findings and violations

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Business Info

Name: RUBENS HOMEMADE TAMALES
Address: 1807 Rigsby Av, San Antonio, TX 78210
Total inspections: 4
Last inspection: 01/20/2016
Score
92
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Inspection findings

Date

Score
  • Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
  • Store raw bacon and whole shell eggs below ready to eat food items
 01/20/201692
  • 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. Contact 949-2000 or reference the following link to obtain a food manufacturer?s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm or http://www.dshs.state.tx.us/fdlicense/apps.shtm#food
  • Refrigerated ready to eat food items that are beyond the use-by or discard were discarded.
  • Protect food from contamination by storing food in packages, covered containers, or wrappings.
  • Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) 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.
  • Supply each handwash station with individual disposable paper towels. Provide paper towels for the men's rest room.
  • Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
  • Use only food grade chemicals in establishment, use an approved licensed pest control company.
  • Store toxic items away from food and other items needing protection by spacing or partitioning.
  • Dirty wire skimmer/strainer stored with the clean pots.
  • Clean the underside of the large mixer (Hobart)
  • Discard the large bags of salt that is opened and spilling onto the floor.
  • Refrain from storing the foil right next to the hand washing sink; foil is subject to splashes from soapy water.
 09/21/201575
  • Maintain hot foods at 135 degrees F or hotter
  • Food packages must be labeled as specified by federal labeling laws.
  • Refrigerated, ready-to-eat, Potentially Hazardous Foods (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.
  • Do not store foil sheets for tamales right next to the hand washing sink below the paper towel dispenser.
  • Label spray bottles with common name of toxic material.
  • Exposure time for sanitizing less than 30 seconds.
  • Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
  • Waste water collecting in the hole in the floor where the drain line was repaired. Fill the hole to prevent waste water from collecting.
  • Provide a thermometer for the walk in cooler
  • Post a current and valid food establishment permit
 05/11/201565
  • Employees must drink from clean closed beverage containers with clean hands and away from food prep areas Observed employees drinking at the tamale prep table.
  • Observed corn husks soaking in the mop sink. All were denatured and discarded.
  • Hand washing sinka area is being used as a prep area, effectively blocking the sink.
  • Supply each handwash station with individual disposable paper towels.
  • Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
  • Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE and allow to air dry. Equipment must remain in sanitizer for 30 seconds or more.
  • Post most recent graded inspection report in customer view. Posted permit expires 04/2015
 12/08/201472

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