- When entering building, the refrigerators on the left, store ready to eat sweet bread. Observed cartons of raw shelled eggs being stored above ready to eat breads. Ensure that all raw foods are stored below or away from ready to eat foods.
- Observed cold water at hand sink to not be available. Ensure that hand sinks are provided with hot and cold water to allow proper hand washing with hot water up to 100 degrees F. Cold water key was turned on, and inspector explained to employee that even if there is water dripping, water should not be turned off at bottom. Issue should be serviced and corrected to avoid leaking water and to ensure water is available
- Observed no hand soap or paper towels at hand sink. Ensure that all hand sinks are supplied with soap and paper towels at all times. Corrected on site.
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02/15/2016 | 89 |
- At beginning of inspection, paper towels were not available at hand sink. Ensure to provide paper towels at all hand sinks.
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08/18/2015 | 97 |
- Hot water should be readily available at hand sink.
- Paper towels should be available at hand sinks at all times
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12/18/2014 | 93 |
- Observed hand sink to have hot water turned off due to leak. Ensure that issue is corrected in order to have hot water readily available for proper hand washing.
- Hand sink was not supplied with paper towels. Ensure that paper towels are supplied at all hand sinks for proper hand washing procedures.
- Observed plastic bin storing clean cookie cutters and other utensils used for preparing adn serving foods, to be dirty with heavy buildup. Ensure that all containers storing clean utensils and dishware are kept clean.
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05/14/2014 | 91 |
- Observed employees eating while preparing pastries. Ensure employees do not eat on or near food preparation tables to prevent cross contamination.
- Observed employees wasshing hands at three compartment sink. Ensure hand washing is only done at hand sink to prevent cross contamination.
- Observed personal beverages (bottled drinks) being stored on preparation tables near dough preparation and open food handling. Ensure that all personal beverages are stored in a cup with lid and straw (bottled drinks are not allowed) and are stored in an area that is designated and separated away from food and food contact surfaces to prevent cross contamination.
- Observed packages of tortillas for sale on display window. Proper food source labels were not available on packages. Ensure that packages are labeled with source where product is made as well as ingredients in product.
- Observed employee handling ready to eat foods with bare hands. Proper documentation was not provided. If employees are to handle ready to eat foods (sugar coating, cookies, etc) with bare hands, the following should be posted in establishment: 1) the two barriers that will be used (if gloves are not to be used) for proper bare hand hand washing (i.e. double hand washing and use of hand sanitizer. 2)corrective action that will occur if employees do not follow proper guidelines (retrain employees, discard food that was improperly handled) 3) signatures of all employees stating their acknowledgment to follow all the above.
- Observed hand sink to not be supplied with soap. Ensure that hand sinks are provided with soap and paper towels at all times.
- Observed refrigeration gaskets to be dirty and full of debris. Ensure that all gaskets as well as refrigeration units, as a whole, are thoroughly cleaned and sanitized to prevent any cross contaminatino of food being stored.
- Observed racks where finished products are stored in refrigeration units to be full of food debris. Ensure that these surfaces/equipment are thoroughly cleaned and sanitized properly to prevent cross contaminatino of food that is being stored.
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10/25/2013 | 82 |
- observed cell phone being stored on prep table next to cookies. Ensure all personal items are stored in an area away from food and food contact items to prevent contamination.
- observed personal water bottles being stored on prep tables. Ensure all personal beverages are stored in an area away from food and food contact items. Bottled beverages are not to be used. Should be cup with lid and straw to avoid contamination.
- observed raw cracked shelled eggs in refrigerator with milk and refrigerator storing pastries. Ensure cracked eggs are removed.
- observed raw shelled eggs being stored on cart in refrigerator with pastries being stored on second shelf of cart. Ensure all raw items are stored below ready to eat items to prevent cross contamination.
- observed no paper towels at hand sink. Ensure hand sink is supplied with paper towels.
- observed Raid product in storage room. Ensure to use only commercialized pesticides in establishment. Home use chemicals should not be used or stored inside establishment.
- observed no thermometer in refirgeration unit storing milk and eggs. Ensure all refrigeration units storing potentially hazardous foods (i.e. milk, eggs, etc) have thermometer.
- observed bins, lids, containers storing ingredients to be dirty. Ensure all food contact surfaces are free of food debris.
- observed prep table shelved being covered with cardboard paper. Ensure all food contact surfaces are smooth, easily cleanable and non absorbent.
- observed dirty hand towels being stored on prep tables. If towels are used, towels should be stored after use, in sanitizing solution.
- observed expired permit of 05/2011 posted. No inspection report posted. Ensure to post permit and inspection report in public view.
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04/15/2013 | 77 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. ENSURE TO CLEAN ALL PLASTIC CONTAINERS USED TO STORE CAKE FLOUR AND SUGAR.
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10/15/2012 | 97 |
- Ensure employees are washing hands between tasks. (Employee working at time of inspection observed moving from task to task without washing hands.)
- Evidence of insects observed. (Flies observed inside of establishment as well as in the back of establishment.)
- Ensure there is always a certified food manager present during all operating hours. (Employee did not have food manager certification at time of inspection.)
- Ensure that mop sink is proper cleaned and sanitized. (Mop sink had leaves and dirt in it at time of inspection. Sink must be cleaned and in good working order.)
- Ensure that all food contact surfaces and utensils are cleaned, sanitized and in good repair. (Drying racks above three compartment sink were dirty at time of inspection.)
- Ensure latest food inspection is posted in plain sight. (Last inspection report was not posted at time of inspection.)
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03/27/2012 | 81 |
- I didn't see any employees using the handwashing sink.Need to use the handwashing sink for handwashing.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- There is no one on duty with the food mgr.certfication.Someone withe the food mgr.cerification need to be on duty.
- Mop sink needs cleaning and repair faucets.Mop sink needs to be working and clean from outside leaves and dirt.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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07/12/2011 | 84 |
- employee seen washing hands in warewashing sink.
- Do not store employee drinks in reach-in where drinks sold to the public are placed.
- No soap at the hand washing sink.
- Post current food license in public view.
- Clean out the mop sink and keep faucets on while working.
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01/04/2011 | 83 |
- Do not place any utensils in the handwashing sink.
- 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.
- There are no paper towels at the hand washing sink.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- Need to renew the food mgr. certification class.
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06/30/2010 | 83 |
- MUST FURNISH EMPLOYEE HAND SINK WITH SOAP AT ALL TIMES.
- NEED FOOD MANAGER TRAINING CERTIFICATE FOR ALL MANAGEMENT ON DUTY.
- EMPLOYEES MUST FOLLOW PROPER HANDWASHING PROCEDURES IN BETWEEN TASKS BY WASHING WITH SOAP AND HOT WATER FOR 20 SECONDS AND DRY WITH PAPER TOWELS. HAND WASHING MUST CONSIST OF DOUBLE HAND WASHING AND EITHER USE OF A NAIL HAND BRUSH OR USE OF SANITIZER AFTER DOUBLE HANDWASHING.
- CLEANINING OF EQUIPMENT NEEDED, ej., SOME CABINET/SHELF INTERIORS TO REMOVE BREAD CRUMB, SUGAR AND POWDERED DEBRI.
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03/18/2010 | 87 |
- Remove toxic cleaning etc spray containers away from food storage next to or above food contact items.
- Need Food Manager Training Certificate for all persons left in charge.
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09/15/2009 | 94 |
| No violation noted during this evaluation. | 06/15/2009 | 91 |
| No violation noted during this evaluation. | 01/27/2009 | 84 |
| No violation noted during this evaluation. | 12/05/2008 | 100 |
Restaurant representatives - add corrected or new information about La Popular Bakery #3 #, 4235 Culebra Rd, San Antonio, TX »