- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit). INSPECTOR ENCOUNTERED LARGE PLASTIC FOOD GRADE CONTAINER OF FRESHLY COOKED PICADILLO, BEING COOLER AT ROOM TEMPERATURE. RECOMMENDED THAT FOOD ITEM BE PORTIONED INTO SMALLER UNITS AND SAID UNITS BE PUT INTO ICE BATH TO HASTEN COOLING PROCESS.
- 229.163 (e) hands and arms. Food employees not keeping their hands and exposed portions of their arms clean. 229.163 (g) Wash before RTE. INSPECTOR FOUND ONLY HANDSINK LOCATED INSIDE KITCHEN DID NOT HAVE SUPPLY OF SOAP OR PAPER TOWELS. FOOD PREP. STAFF CLAIMED HANDS WERE BEING WASHED AT WAITSTAFF HANDSINK. HOWEVER, PHYSICAL BARRIER EXISTS BETWEEN KITCHEN ENTRANCE AND WAITSTAFF AREA.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. 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 at 45F a max of 4 days. INSPECTOR FOUND LARGE CONTAINERS OF COOKED/PREPARED FOOD WITHOUT LABELS INDICATING 1ST DATE OF PREPARATION AND A DATE OF DISCARD. MANAGEMENT CLAIMED FOOD HAD BEEN COOKED AND COOLED THE NIGHT BEFORE. FOOD APPEARED FRESH. MANAGEMENT WAS PREPARING CORRECT DATE LABELS
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap. 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- GRAY WATER DRAINING FROM LINE THAT DRAINS CONDENSATION FROM WALK IN COOLER/FREEZER, NOT ALLIGNED OVER FLOOR DRAIN, AND THUS WAS DRAINING ONTO FLOOR, CAUSING WATER TO STAGNATE.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. INSPECTOR FOUND SEVERAL DINNER WARE PLATES WITH CHIPPED OR CRACKED AREAS ALONG THE FOOD CONTACT SURFACES. INSPECTOR RECOMMENDED ALL SUCH PLATES BE REMOVED FROM SERVICE WHEN DAMAGED IN SUCH MANNER
|
03/15/2016 | 74 |
- Food must be protected from contamination by storing in a covered container, wrappings or packages. OBSERVER UNCOVERED RAW MEATS IN REACH IN COOLER
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED SHELL EGGS ABOVE READY TO EAT FOODS IN WALK IN COOLER.
- Store all toxic items away from food and food areas. OBSERVED RUBBING ALCOHOL AND PEROXIDE ABOVE READY TO EAT FOODS.
- Discontinue using household grade pest control chemicals in food establishment. i.e. Raid
|
01/15/2016 | 93 |
- Kitchen hand sink did not have soap or paper towels. Ensure all hand sinks are supplied with soap or paper towels.
- Observed leak by mop sink and PVC pipes not connected from walk in cooler. Ensure that all leaks are repaired so that wastewater is being properly disposed of.
|
07/08/2015 | 94 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food. Raw animal food stored with cooked ready-to-eat food. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. RAW SHELLED EGGS BEING STORED ON SHELVES ABOVE COOKED, READY TO EAT FOODS INSIDE WALK IN COOLER.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. 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 at 45F a max of 4 days.
|
04/02/2015 | 92 |
| No violation noted during this evaluation. | 10/29/2014 | 100 |
- Hand sink was clogged and did not drain water at time of inspection. Employees are currently using hand sink in beverage area for hand washing. Kitchen hand sink must be adequate for hand washing. Manager stated a plumber has already been contacted and will be coming today to unclog sink.
- Prep sink had several leaks in the piping below causing waste water to pool on the ground. Leaks must be repaired by a licensed plumber.
|
06/12/2014 | 94 |
- Foods in the walk in cooler were all prepared the day before, Monday 1/27/14 and all had a temperature of ~45F degrees. All potentially hazardous foods must maintain a temperature of 41F degrees or below to prevent bacterial growth.
- Observed employee eating tortilla soup in beverage area by cold hold unit. Employees may not eat near or around food or food prep areas, and must wash hands after eating.
- Observed raw eggs being stored above cooked foods. Ensure that all animal products are always stored below cooked and ready to eat foods. Also observed foods in cold hold unit without a covering. Ensure that all foods are covered to prevent cross contamination.
- Observed employee washing dishes in 3 compartment with warm soapy water in the 1st compartment and nothing in the other 2 compartments. Ensure that the ware washing station is always set up with sanitizing solution in the 3rd compartment with a chlorine concentration of 50-100ppm before washing dishes.
- Observed trash bags being used to store foods. Ensure that food is only stored in food grade items, such as food grade bags, foil, ziploc, saran wrap, etc. Trash bags are not to be used for food storage due to chemicals used in bags.
|
01/28/2014 | 81 |
- Observed plastic tubs of cooked food items such as picodillo is walk in with temperatures of 120F degrees. Per food handler items were cooked today and placed in walk in to cool. Food pans should be put in larger tubs of ice and water to cool food to 70F degrees in 2 hours or less.
- Observed food handler move from task to task and then touch ready to eat foods such as cooked shrimp without washing hands.. Ensure to hand wash frequently as needed to ensure no cross contamination.
- Observed food handler wash hands in 3 compartment sink. Handwashing must take place only at handwashing stations to avoid contamination.
- Observed raw meat wrapped in plastic wrap left on a shelf to thaw underneath the flat top. Blood and water were dripping from thawing meat into a plastic tub of cooked refried beans. Food handler trashed/denatured tub of refried beans.
- Observed prepped and cooked food items such as carne guisada in walk in without discard date labels. Per food handler the carne guisada was cooked on Monday. If prepared food is to be stored for more than 24 hours, date labels should be present on food containers. Date label should state date the food will be discarded. There should be a time limit of 7 days from preparation day, with day of preparation counting as day 1.
- Handsink in main kitchen does not have any hot water. All handwash stations must have a hot water temperature at a minimum of 100F degrees for proper handwashing.
- Handsink in main kitchen did not have soap or papertowels. Soap and papertowel must be present during all hours of opertion.
- A bucket of an unknown solution was in beverage area. Per employee bucket contained bleach and Fabuloso. Sanitizing solutions should not contain household soaps such as Fabuloso. All toxic chemicals must be labeled.
- Observed excessive amounts of grease and debris on plastic bins that contain items such as flour. All food contact surfaces must be cleaned and sanitized to avoid contamination.
- Observed ice scoop laying directly on ice in ice machine. Handle must always be out of the ice when utilized or stored
|
09/04/2013 | 62 |
- 229.164 (o) (6) (B) (ii). All cold hold PHF foods must be kept at 41 degrees or colder. Beef at 49 degrees, chicken at 50 degrees, hard shelled eggs at 61 degrees (Hard shelled eggs must be kept at 45 degrees or colder). Refer to condemnation sheet.
- 229.167 (p) (5) improper use of sinks. Do not store or keep food inside of mopsink. Also, insure that all personal drinks in kitchen area, have a proper fitting lid.
- 229.164 (o) (7) (A) consume by date (prepared). Insure that all PHF food inside of cooler, has a proper date label on them. Employees are not writting down the date on labels.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels. Papertowel dispensor in kitchen was broken.
- Remove all dented and or damaged canned food products.
- Ch 13, Art II, section 13-26 Display permit. Establishment must post current copy of inspection report. Establishment has an older report posted.
- 229.165 (m) (1) (A)not clean. Insure that utensils are being properly cleaned. Came across a dirty utensil being kept with clean utensils. Also insure that interior of coolers are being cleaned as needed.
- 229.165 (h) (2)thermometer available. All coolers with PHF food inside, must have thermometers inside of them.
|
01/18/2013 | 71 |
- 229.164 (o) (6) (A) PHF>135. All hot PHF foods must be kept at 135 degrees or hotter. Spanish rice, under prep-table was at 110. Cook stated that rice was being kept here until the start of lunch. It had only been left here for under an hour.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
- 229.168 (c) (1) toxics stored. Do not store chemicals over clean dishes.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside of them.
- 229.165 (m) (1) (A)not clean. Insure that dish wash person, is properly washing utensils. Several utensils found in kitchen that were still dirty. Also, do not store clean utensils on dirty surfaces.
|
09/21/2012 | 83 |
- 229.164 (o) (7) (A) consume by date (prepared). All PHF foods inside of cooler, must be properly date labeled with time and date food was prepared. Inside WIC, found pan of meat, from yesterday, with no date label on it.
- 229.166 (i) (1) (A)HWS not accessible. Do not place dishes inside of handsink. Handsink, must be kept empty at all times, to allow employees easy access to handsink.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed flies at drink station, insure this area is properly treated for insects.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles, they have build up forming on them. Also do not place utensil between table tops. Observed what looked like old food debrie, stuck between these tables tops. Always insure that utensils are place on clean surfaces.
|
04/24/2012 | 87 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper cover and straw. Found a drink sitting on cooler, with no lid or straw.
- 229.166 (i) (1) (A)HWS not accessible. Do not place items inside of handsink, it must be kept empty, so employees can easily wash hands. Spoons and cans inside of handsink, near grills.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels. Handsink, near grill, did not have papertowels.
- 229.165 (m) (1) (A)not clean. Insure that employees are properly cleaning utensils. Found utensils in back kitchen, with food debri still present.
|
12/22/2011 | 87 |
- Prepared foods sitting on counter to cool in warm kitchen. Prepared foods must be cooled to 70F within 2 hours and 41F within 6 hours. Cooling can be accomplished by using an ice bath and stirring foods or by using an ice wand.
- Cold hold near grill found at 50F and walk-in refrigeration unit found at 46F. Thermometers used in refrigeration unit found not working.
- Employee seen using hands to take chopped onion and peppers out of walk-in without first washing hands. Employees must use proper handwashing procedures before handling foods.
- Open employee foods such as candy, baby bottle found in refrigeration unit. Employee foods must be in designated area away from customer foods.
- 1. Foods found in refrigeration and freezer units uncovered. All foods in refrigeration and freezer units must be covered to prevent cross-contamination. 2. Foods must be dispensed using proper utensils. Shredded lettuce and rice is dispensed using bowls and baskets. Commuted foods must be dispensed using proper utensils do that bacteria from hands does not cause cross-contamination. 3. Cutting board for lemons found on top of ice machine. All food preparation surfaces must be properly stored.
- All foods kept over 24 hours must be labeled with date and time to dispose of. Potentially hazardous foods may not be kept more than 6 days from date and time prepared.
- Cleaning chemicals may not be stored on ice machine. All chemicals must be stored away from food contact surfaces.
- Food manager must be be present at establishment during operating hours.
- Thermometers should be replaced with ones that are calibrated, shatterproof food-grade.
|
05/31/2011 | 65 |
- Cooked foods should be cooled by using an ice bath. Cooling foods must reach 71F within 2 hours.
- Employees did not use proper handwashing procedure after handling raw meat and changing tasks. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Raw chicken found above drink containers in walk-in cooler. Drink containers on floor in walk-in cooler. Drink containers should be moved to another location and kept off floor. Ice used as coolant in container holding lemons. Lemons should be cooled by other means.
- Handwash sink should be used for handwashing only. Containers found in sinks should be removed.
- No Heimlich poster posted.
- Most recent graded inspection report must be posted in customer view.
|
02/11/2011 | 78 |
- 229.163 (i) not in HWS. 229.163 (n) (1) eat.drink.smoke. INSPECTOR ENCOUNTERED STYROFOAM CUP WITH COFFEE ON COUNTER OVER HOT-HOLD UNIT. ALL PERSONAL DRINKS TO BE MAINTAINED IN A CUP WITH A LID AND STRAW AND AWAY FROM FOOD PREP AREA
- Foods not protected by storage in packages, covered containers, etc. COOKED/PREPARED/COMMUTTED PHF FOOD PRODUCTS IN WALK IN COOLER NOT COVERED SO AS TO PROTECT FROM POSSIBLE CROSS CONTAMINATION
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. SEVERAL PREPARED/COMMUTTED PHF FOODS KEPT IN WALK-IN COOLER NOT LABELED WITH LABELS INDICATING DATE OF PREPARATION
|
09/27/2010 | 88 |
Restaurant representatives - add corrected or new information about Plaza Jalisco, 310 Valley Hi Dr, San Antonio, TX »