Facility
Related Reports MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 10/09/2024
Score 80
21 Observed no valid certified food manager on site. Ensure there is a food manager present during all hours of operation with a valid food manager certification. Inspector will check for food manager certification during next routine inspection. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
22 Observed no food handler certifications for employees. Ensure all employees have a valid food handler certification. Inspector will check for food handler certifications during next routine inspection. 228.31(d) Food Handler Training criteria.
28 Observed no date labels with food prepared on site. Ensure all food prepared on site is labeled with either a prep date or expiration date. Remember that the prep day counts as Day 1 of the 7 day shelf life. For example, if food was prepped today on 10/09/24, then the expiration date would be 10/15/24. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
9 Observed dirty container of food stored on top of ready to eat foods without a barrier. Ensure all food is stored properly to prevent cross contamination. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
10 Observed low chlorine sanitizer from the dish washing machine. Ensure all dishware are being properly sanitized after being washed. After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION. 4-703.11(C)(1) After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION.
33 Observed no detectable chlorine sanitizer from ware washing machine. Ensure that the ware washing machine is properly dispensing chlorine sanitizer between 50 PPM-100 PPM. 4-204.117(A) Ware washing machines, automatic dispensing of detergents and sanitizers. A ware washing machine that is installed after adoption of these rules by the regulatory authority, shall be equipped to automatically dispense detergents and sanitizers.
27 Observed an in-use prep cooler at an ambient temperature of 61F. Ensure cold-hold equipment is capable of maintaining food at 41F or below. All food had been in the cooler for less than 4 hours and was moved to the walk-in cooler or placed in an ice bath. 4-301.11 Cooling, heating, and holding capacities. Equipment.
39 Observed in-use utensils stored in a container filled with water that was not 135 F and above or under running water. Ensure utensils used with moist food are stored in running water or hot water (at least 135 F) in between uses. 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
42 Observed an accumulation of food debris under and in between equipment. Ensure all non-food contact surfaces of equipment are clean and maintained. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
36 Observed wiping cloths stored on top of equipment and food contact surfaces in between uses. Ensure all wiping cloths are stored in a sanitizer bucket in-between uses. 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
37 Observed containers of food stored on the floor. Ensure all food is stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 02/12/2024
Score 94
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
OBSERVED FOOD STORED IN PLASTIC GROCERY BAGS. ENSURE ALL FOOD IS STORED IN FOOD SAFE CONTAINERS. PLASTIC BAGS HAVE TOXIC CHEMICALS THAT CAN CAUSE DELTERIOUS AFFECTS UPON CONSUMPTION.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
OBSERVED CONTAINERS OF PREPARED FOODS STORED IN FREEZER AND WALK-IN FRIDGE WITH NO COVERINGS. ENSURE ALL FOODS STORED IN FREEZER OR WALK-IN'S ARE COVERED APPROPRIATELY SO PREVENT CONTAMINATION
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
OBSERVED FOODS STORED IN COOLERS, AND FREEZER WITH NO LABELS. ENSURE ALL FOODS PREPARED ON SITE ARE LABELED WITH DATE.
47 8-304.11(A) Permit posted. OBSERVED EXPIRED PERMIT POSTED. ENSURE NEW PERMIT IS ACQUIRED AND POSTED.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 09/28/2023
Score 90
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).Temperatures ranging from 43F - 49F.
10 4-501.114(F) Chemical sanitizer generated on-site, criteria.CHLORINE SANITIZER FOR MECHANICAL DISHWASHER WAS EMPTY. CONTAINER WAS REPLACED AND DISPENSING PROPERLY
29 4-302.12(A) Food thermometers provided and accessible.THERMOMETER MISSING IN GLASS DOOR SODA BRAND REFRIGERATION UNIT.
29 4-302.14 Sanitizing solutions, testing devices.NO CLHORINE TEST STRIPS AVAIALBE TO TEST THE SANITIZER
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.OBSERVED RAW CHOPPED CHIKCEN PIECES BEING STORED IN DISPOSABLE SINGLE USE TO GROCERY BAGS. USE FOOD GRADE STORAGE AND/OR FREEZER BAGS.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 01/05/2023
Score 93
1
21
37
41
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 09/26/2022
Score 93
37 Ensure food is kept covered and protected inside and out side of coolers. 5-303.12 Protective cover or device.
33 Dish washer not dispensing sanitizer at time of inspection. Recommend testing every day to ensure proper chemical levels.
37 Store dishes upside down
42 Ensure that the sides of equipment and under are being cleaned frequently. Along with surrounding floors and walls.
1 Ensure food is being constantly stirred during cooling process. Rice cooling had a difference of 40 degrees from edge to middle.
Use of ice help speed up the cooling process.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 05/26/2022
Score 89
35 2-402.11 Hair Restraints effective.
38 3-501.13(B) Thawing. under running water criteria.
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
39 Scoops must have handles.
42 Ensure that the sides of equipment and under are being cleaned frequently.
6 Ensure written procedures are prepared for food only served during lunch time and ensure food is discarded after four hours. 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment.
37 Ensure food is kept covered and protected inside and out side of coolers. 5-303.12 Protective cover or device.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 01/14/2022
Score 88
45 Wall under men's bathroom sink needs to be made smooth, easy cleanable, and non-absorbent. wooden stick needs to be sealed or painted. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
45 Replace/repair missing floor tiles in kitchen and clean floor well.
33 Mop sink in corner not easily accessible to dump mop bucket and had food storage containers in it. Ensure mop sink is accessible for use and do not put food storage containers in it. 5-203.13 Service sink or one curbed cleaning facility provided.
38 Observed chicken thawing at room temperature. Thawing may be done the following ways. 3-501.12(A) Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(B) Thawing. under running water criteria. 3-501.13(C)(2) TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.
39 Observed scoops laying in food. Ensure scoops are kept handle up and have a handle. 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
35 Ensure all employees handling food are wearing effective hair restraints. 2-402.11 Hair Restraints effective.
28 Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
37 Ensure food in steam hot-hold, walk-in, freezers is covered and protected. 3-305.11(A)(1) Food shall be protected from contamination by storing the food in a clean, dry location. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
3 Observed pot of food under counter at 83F. Ensure that food is rapidly reheated to 165F for hot-hold if pulled from cooler, if cooked for the day kept at 135F or cooled and stored. 3-501.16(A)(1) Hot Hold (135°F or higher).
3 Hot hold unit needs to be kept hotter food inside temped 90-100F. or use time as a public health control.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 09/23/2021
Score 96
33 Observed designated mop sink stored food storage containers. Hot water was also off. Ensure that mop sink is not used for storage of any food products. and hot water is kept on.
Containers were roomed and hot water turned off.
45 Wall under men's bathroom sink needs to be made smooth, easy cleanable, and non-absorbent. wooden stick needs to be sealed or painted. 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
40 228.112(c)(1) Single-service and single-use articles may not be reused. Observed buckets of yogurt containers being reused to store other foods. Ensure that containers that are prepackaged/label with with product are only used once and not reused to store other food storage. All food storage containers must be food grade.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 06/09/2021
Score 90
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
Observed serval trays with rice dish at 46F.
Ensure Food is maintained at 41F.
40 228.112(c)(1) Single-service and single-use articles may not be reused.
Observed buckets of yogurt and garlic containers being reused to store other foods.
Ensure that containers that are prepackaged/label with with product are only used once and not reused for other food storage. All food storage containers must be food grade.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Observed multiple containers of food in walk-in cooler not labeled with date prepped or use-by date.
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
42 228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed surface of non-food contact equipment (Vent hood, outside food containers, mixer etc) with accumulation of dust, dirt, food residue, and other debris.
Ensure that non-food contact surfaces are routinely cleaned and maintained in good repair.
33 Observed designated mop sink being used for food prep and with dishes in it.
Ensure that mop sink is not used for food prep or hold food items or dishes.
Label mop sink.
* 228.147(c)(1) Service sink or one curbed cleaning facility provided.
46 228.148(b) Backflow prevention device, location.
Mop sink needs a back flow prevention device.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 10/28/2020
Score 98
26 Allergen and package labels not on to go containers of foods. Ensure labels are placed on each container OR large label is placed near containers that displays applicable allergen information.* 228.79(a)(2)(E) Allergen Labeling.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 07/29/2020
Score 93
10 * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
10 Observed: mechanical ware wash machine sanitizing temperature was not in proper levels.
27 * 228.107(a) Cooling, heating, and holding capacities. Equipment.
27 Observed: cold hold unit on end of cooking line does not cool to 41F it reaches 50F.
33 * 228.115(f) Rinsing procedures.
33 Mechanical ware wash machine not dispensing any Solution.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 03/18/2020
Score 94
2 right side small reach in unit food temperatures were at 45F & 46F.
27 RIGHT SIDE COLD HOLD UNIT NOT COOLING TO 41F. TEMPERATURE IS AT 51F.
27 HAVE A LICENSED TECHNICIAN REPAIR COLD HOLD UNIT.
39 228.114(a)(5)(B) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.
MADURAI MES
5152 FREDSBG RD 100
San Antonio , TX 78229
Date: 01/09/2020
Score 83
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
2 OBSERVED: FOOD IN THREE COLD HOLD UNITS AND STANDING REFRIGERATION UNIT ARE ABOVE 41F REACHING TEMPERATURES OF 51. FOOD WAS VOLUNTARILY DISCARDED BY ESTABLISHMENT.
2 WALK IN REFRIGERATION UNIT TEMPERATURE IS AT 46F AND FOOD WAS AT 44F TO 46F.
10 * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
10 CHLORINE SOLUTION TOO LOW WAS OUT OF SOLUTION AND TEMPERATURE NOT REACHING 120F.
23 * 228.143(c) Does the establishment have sufficient capacity to meet peak hot water demands?.
23 OBSERVED HOT WATER WAS AT 107F AND REDUCED TO 98F IN MECHANICAL WARE WASH MACHINE. NOT MEETING ADEQUATE TEMPERATURES OF 110F.
27 * 228.107(a) Cooling, heating, and holding capacities. Equipment.
27 REFRIGERATION UNITS NOT WORKING, NOT COOLING TO 41F. WALK IN REFRIGERATION UNIT TEMPERATURE IS AT 46F.
29 * 228.108(e) Sanitizing solutions, testing devices.
29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
29 * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
29 * 228.106(l)(2) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.
29 * 228.108(b) Food thermometers provided and accessible.
29 ESTABLISMENT NOT USING THERMOMETERS NOR PLACING THERMOMETERS IN WARMEST PART. THERMOMETERS NOT IN ALLOWED FOR EASY VIEWING.
29 ESTABLISHMENT NOT CHECKING TEMPERATURES IN REFRIGERATION UNITS TO ENSURE TEMPERATURES ARE ADEQUATE.
31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
31 OBSERVED HAND WASH SINK USED FOR OTHER THAN HAND WASHING.
33 * 228.111(j) Mechanical warewashing equipment, wash solution temperature.
46 228.149(e)(2) A plumbing system shall be maintained in good repair.
46 URINAL IN MEN'S RESTROOM NOT WORKING. NEEDS TO EB FIXED.
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
|