Mi Rodeo Mexican Grill & Seafood, 5310 Rigsby Av, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- Observed employee drinks being stored in the ice machine with ice intended for human consumption. Ice used as coolant may not be used an ingredient or food.
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
- Provide for only commercial grade pest control products to be used in the establishment. Household Raid ant killer seen on shelf near the three compartment sink.
- Have a readily accessible thermometer (reach-in cooler near drive-thru window).
- Observed an unlabeled spray bottle under the three compartment sink during the time of inspection.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
|
03/10/2016 | 84 |
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
|
11/16/2015 | 96 |
- Use handwashing sink is for handwashing only.
- Observed uncovered pre-cut potatoes in buckets of water in the walk-in cooler with visible traces of mold on top. An employee promptly discarded of the potatoes during inspection. Ensure potatoes are properly covered with a lid and are bathed in water for a short time to prevent mold growth.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Supply every handwashing sink with soap and paper towels.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
|
09/03/2015 | 78 |
- Observed whisk in hand washing sink. Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared).
|
04/01/2015 | 92 |
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