- 229.163 (n) (1) eat.drink.smoke. Observed employee beverage in an open container stored on wire shelf above clean dishware. Ensure employees drink from a closed beverage container (lid & straw) and store their beverage in an area away from food and clean equipment/dishes.
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle ready-to-eat foods (chopped limes) with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.166 (i) (1) (A)HWS not accessible. Observed employee making tortillas on a cart blocking the only kitchen hand washing sink. Ensure hand washing facilities are accessible at all times for employee use. Find another place in the kitchen to place tortilla cart.
- 229.165 (h) (2)thermometer available. Observed no thermometer in cold hold unit in kitchen. A thermometer must be provided in all refrigeration units used to hold potentially hazardous foods.
- 229.165 (m) (1) (A)not clean. Observed pastry tongs stored shelf touching the cardboard soda packaging. Ensure all utensils are stored properly as discussed.
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03/08/2016 | 83 |
- SERVICE KITCHEN LINE COLD HOLD UNIT SO THAT A TEMPERATURE OF 41F OR LOWER IS BEING MAINTAINED. AT TIME OF INSPECTION ALL FOOD TEMPS HELD ON THE LINE WERE IN RANGE AT 39F TO 40F. AMBIENT AIR TEMPERATURE OF UNIT WAS RECORDING 48F - 49F. INFORMED MANAGER TO ICE DOWN POTENTIALLY HAZARDOUS FOODS HELD ON THE LINE FOR DAILY USE UNTIL THE UNIT IS REPAIRED. REMOVE ALL ITEMS FROM INSIDE UNIT AND DONOT USE UNIT FOR OVERNIGHT FOOD STORAGE. MANAGER STATED THEY WILL COMPLY.
- 229.166 (i) (1) (A)HWS not accessible. KITCHEN HAND SINK TO BE ACCESSIBLE FOR EMPLOYEE USE. OBSERVED A TEMPORARY WORK TABLE BLOCKING ACCESS TO THE HAND SINK.
- 229.165 (r) (3) (D)no sanitization. DURING INITIAL TIME OF THIS INSPECTION THE CHORLINE SANITIZING BUCKET WAS EMPLY AND NO CHLORINE SANITIZER BEING DETECTED. SANITIZING BUCKET WAS SWITCHED OUT FOR A FULL ONE. THE MECHANICAL DISHWASHER IS NOW DISPENSING THE PROPER CONCENTRATION OF CHLORINE SANITIZING SOLUTION.
- 229.165 (d) (1) (B)free of breaks, cracks. RESURFACE OR REPLACE WORN OUT KITCHEN COLD HOLD LINE CUTTING BOARD. CUTTING BOARD TO BE IN GOOD REPAIR.
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11/19/2015 | 88 |
- SERVICE THE MECHANICAL DISHWASHER SO THAT THE PROPER CONCENTRATION (50 TO 100PPM) OF CHLORINE SANITIZING SOLUTION IS BEING DISPENSED. MAY USE THE DISHWASHER TEMPORARILY TO WASH AND RINSE THE DISHWARE AND THE THREE COMPARTMENT SINK AS THE FINAL SANITIZING STEP TO SANITIZE THE DISHWARE. COMPLETE REPAIRS BY 7/23/15.
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07/21/2015 | 97 |
- PROVIDE HOT RUNNING WATER AT ALL SINKS PRIOR TO CONDUCTING FOOD OPERATIONS. HOT WATER TO REACH THE REQUIRED TEMPERATURES AT THE HAND SINKS(AT LEAST 100F), WAREWASH SINK (AT LEAST 110F) AND THE UTILITY SINK. INITIALLY THE WATER HEATER WAS NOT ACTIVATED AND THERE WAS NO HOT WATER AVAILABLE. DURING THE INSPECTION THE WATER HEATER WAS ACTIVATED AND THE REQUIRED HOT WATER TEMPERATURES WERE ABLE TO BE MET. INFORMED OWNER THAT THE RESTAURANT IS REQUIRED TO HAVE HOT WATER PRIOR TO CONDUCTING FOOD OPERATIONS AND PRIOR TO OPENING TO THE PUBLIC. OWNER STATED HE UNDERSTOOD AND WILL COMPLY. - ITEM CORRECTED ON SITE.
- PROPERLY STORE CLEAN CUTLERY ON EITHER A CLEAN MAGNETIC STRIP OR IN/ON A FOOD APPROVED CONTAINER/SURFACE. OBSERVED VARIOUS KITCHEN KNIVES BEING IMPROPERLY STORED BETWEEN THE WALL AND ELECTRICAL WIRE CASING AT THE KITCHEN FOOD PREP STATION. - ITEM CORRECTED ON SITE.
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05/06/2015 | 93 |
- Observed employee not washing dishes correctly. Went over proper warewashing steps (wash,rinse & sanitize) and acceptable concentrations of sanitizing solutions (chlorine;quat). Item corrected on site.
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11/25/2014 | 97 |
- 229.165 (h) (2)thermometer available. CHECK THAT ALL COLD HOLD UNITS HAVE WORKING THERMOMETERS. SOME UNITS HAD THEM - OTHERS DID NOT.
- POST A CURRENT CITY FOOD PERMIT OR PAID RECEIPT BY 6/19/14. A REPLACEMENT LICENSE MAY BE OBTAINED AT THE CITY HEALTH DEPT. DESK LOCATED AT 1901 SOUTH ALAMO ST. COST OF A REPLACEMENT CITY FOOD PERMIT IS $15.45.
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06/09/2014 | 94 |
- 229.167 (p) (5) improper use of sinks. Use hand sinks for hand washing only. Do not use hand sinks for disposal of food/liquid particles/wastes. Observed food/liquid particles/wastes inside basin of handsink located at the front counter and handsink located by the kitchen stove. Item corrected on site.
- Provide thermometers for all cold hold units. Some units had thermometers - Others did not. 229.165 (h) (2)thermometer available.
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01/07/2014 | 93 |
- KEEP HANDSINKS FREE OF ITEMS. HANDSINKS TO BE USED FOR HANDWASHING ONLY. OBSERVED SPONGES/WIPECLOTH IN KITCHEN HANDSINK LOCATED BY STOVE AND A SANITIZING BUCKET BEING STORED INSIDE HANDSINK LOCATED BY THE BACK COUNTER.-ITEMS CORRECTED ON SITE.
- (1) STORE ALL CHEMICALS SEPARATE FROM FOOD ITEMS. OBSERVED SOAP CLEANER SPRAY BOTTLE STORED NEXT TO THE BULK DRY FOOD CONTAINERS.-ITEM CORRECTED ON SITE. (2) LABEL OUTSIDE OF CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. OBSERVED SOAP CLEANER SPRAY BOTTLE THAT WAS NOT LABELED.- ITEM CORRECTED ON SITE.
- MECHANICAL DISHWASHER TO BE DISPENSING THE PROPER AMOUNT OF CHLORINE SANITIZER WHICH SHOULD BE IN THE 50 TO 100PPM RANGE. HAVE CHLORINE TEST PAPERS ONSITE TO TEST THE CONCENTRATION LEVELS. DURING THE INSPECTION AN EMPLOYEE WAS ABLE TO FIX THE DISHWASHER. THE DISHWASHER IS NOW DISPENSING THE PROPER AMOUNT OF CHLORINE - READING: 100PPM.-ITEM CORRECTED ON SITE.
- CHECK THAT ALL COLD HOLD UNITS HAVE THERMOMETERS. SOME COLD UNITS HAD THEM - OTHERS DID NOT. CORRECT BY THE NEXT ROUTINE INSPECTION.
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03/22/2013 | 87 |
- Ensure proper cooling for cooked prepared food. PHF must be cooled from 135?F to 70?F within 2 hrs. Salsa verde was not cooled to 70 degrees within 2 hours.
- Ensure good hygienic practices. Hand sink should be used for handwashing only. Discontinue dumping food and storing pans inside of handsink. Employees should drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue storing employee drinks on prep table next to cooked prepared foods.
- Ensure cross contamination does not occur. Observed raw chicken stored above ready to eat food in cold hold units. Raw meats should be stored below RTE food.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found refried beans and menudo in cold hold unit without date labeling.
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11/26/2012 | 83 |
- Ensure potentially hazardous foods are stored at 41 degrees F or below. Found Shell eggs not treated to destroy salmonella. Discontinue storing raw shelled eggs on the floor and at room temperature. Raw eggs had been at room temperature without any sort of refrigeration since monday 1-23-12
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue storing employee drinks on prep tables and on rack with clean dishes. Hand sink should be used for handwashing only. Discontinue dumping drinks in hand sink and washing dishes in hand sink.
- Ensure equipment is able to provide adequate refrigeration.
- Ensure hand wash facilities are adequate and accessible. Ensure hand sink can provide hot and cold running water. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Ensure hand wash facilities have soap and paper towels.
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01/25/2012 | 82 |
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1.
- Please ensure all toxic items are labeled properly. Found a bucket of cleaner not labeled.
- Please ensure an unexpired Food Permit is posted in a conspicuous location for the consumer. No food Permit was found.
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06/22/2011 | 90 |
Restaurant representatives - add corrected or new information about Vida Mia, 19141 Stone Oak Py #305, San Antonio, TX »