- BARE HAND CONTACT. OBSERVED EMPLOYEE IN KITCHEN USE BARE HANDS TO ADD CHEESE TO A PLATE. MANAGEMENT STATED THAT GLOVES ARE USED KITCHEN AND HAND SANITIZER IS USED IN FRONT AREA. CORRECTED ON SITE. EMPLOYEE WASHED HANDS AND PUT ON GLOVES.
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12/17/2015 | 96 |
- ICE MAKER HAD MOLD IN UPPER PART. CLEAN AND SANITIZE. CORRECTED ON SITE. ICE BIN IN FRONT AREA HAD MOLD IN UPPER REAR AREA. CLEAN AND SANITIZE. CORRECTED ON SITE. SODA NOZZLES NEED CLEANING AND SANITIZING. CORRECTED ON SITE. SEVERAL PLATES HAD CHIPS AROUND EDGES. REMOVE/REPLACE. CORRECTED ON SITE.
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09/11/2015 | 97 |
- Provide all hand sinks with soap and towels. (Hand sink in the kitchen did not have soap or towels.)
- Employees not observed washing hands between tasks.
- Foods not protected by storage in packages, covered containers, etc. (Reach-in cooler found to have prepare, ready-to-eat food items without proper barriers to protect food. Food items not covered.)
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11/19/2014 | 89 |
- Provide all hand sinks with soap and towels.(Hand sink in the kitchen did not have towels.)
- Fruit flies observed in the dry storage area.
- Ensure all licenses and permits are paid and up to date. (Food Establishment Permit expired 1/2014. 10 Day notice issued to renew permit.)
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07/15/2014 | 91 |
- Ensure proper drainage of ice machine is supplied. (Ice machine draining into hand sink. Ice machine must drain into a floor drain only. 10 days issued to correct plumbing.)
- Provide all hand sinks with soap and towels. (Hand sink did not have towels at time of inspection.)
- Ensure mop sink is provided with hot and cold running water during all operating hours. (Mop sink did not have hot water supplied. Hot water must measure at 110F.)
- Provide all refrigeration units with potentially hazardous food items with a thermometer. (Refrigeration unit at front server area did not have a thermometer at time of inspection.)
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01/10/2014 | 87 |
- 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.
- Foods not protected by storage in packages, covered containers, etc.Vegetables in top of crack eggs.Cleaning food contct surface with bloody rags.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- Hand wash station has no paper towels.
- Evidence of insects observed.(Gnats)
- 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 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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06/07/2013 | 79 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. LARGE DROP IN BINS FOR STEAM TABLE ABOVE 70F (RANGED FROM 78F-125F)IN REFRIGERATOR COOLING. COOKED FOODS MUST BE COOLED IN 2-4 INCH PANS SUBMERGED IN AN ICE BATH WITH STIRRING TO COOL TO 70F WITHIN TWO HOURS. ONCE FOOD HAS LOWERED TO 70F, IT CAN BE PLACE IN LARGERS CONTAINERS AND PLACED IN REFRIGERATOR TO CONTINUE TO COOL TO 41F OR BELOW WITHIN THE NEXT FOUR HOURS. PHF must be cooled from 135°F to 70°F within 2 hrs.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.165 (m) (2)non food contact dirty. ALL HANDLES OF ALL DOORS HAVE FOOD DEBRIS. CLEAN AND SANITIZE REGULARLY.
- 229.165 (q)food contact not sanitized. ICE SCOOP SITTING ON TOP OF ICE MACHINE, Clean and sanitize all equipment to be used for food storage, prep, or service. KEEP IN A HOLDER.
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01/22/2013 | 89 |
- Air gap on ice machine is not present. IMPROPERLY AIR GAP TO A HAND WASHING SINK. MUST BE ABOVE SANITARY SEWER FLOOR DRAIN OR PLUMBING TO SANITARY SEWAR DRAIN.
- COOKED FOODS MUST BE COOLED IN 2-4 INCH PANS SUBMERGED IN AN ICE BATH WITH STIRRING TO COOL TO 70F WITHIN TWO HOURS. ONCE FOOD HAS LOWERED TO 70F, IT CAN BE PLACE IN LARGERS CONTAINERS AND PLACED IN REFRIGERATOR TO CONTINUE TO COOL TO 41F OR BELOW WITHIN THE NEXT FOUR HOURS.
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10/23/2012 | 91 |
- Potentially Hazardous food not at required temperature in cooling unit. Do not store foods in reach in cooler until it is able to hold foods at 41F or below.
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Properly store foods to prevent cross contamination. See attached handout.
- 229.165 (m) (1) (A)not clean. Clean and sanitize inside ice machine, cooler shelves, store ice scoops in clean washable containers.
- There must be at least one person per shift who is Food Manager certified.
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06/07/2011 | 77 |
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLER FOR 24 HRS. OR LONGER. (NAME OF ITEM AND DATE) (BEANS 6/23/10)
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE 50-100PPM. PROVIDE A LABEL FOR TOXIC CHEMICAL SPRAY BOTTLES. DISCONTINUE STORING TOXIC CHEMICAL SPRAY BOTTLES ON SAME SHELF AS FOOD.
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS.
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06/23/2010 | 90 |
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