Retail Food Establishment Inspection Report

Date: Time in: Time out: License/Permit # Est. Type: Risk Category: Page 1 of 2
09/03/2018 11:00 AM 02:00 PM 3669 REST 3
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit X 5-Other TOTAL/SCORE
Establishment Name: Contact/Owner Name: Number of Repeat Violations: 0
PASHA MEDITERRANEAN GRILL
Physical Address:
9339 WURZBACH RD
PASHA MEDITERRANEAN GRILL
City/County:
San Antonio
Zip Code:
78240
Number of Violations COS: 0
Phone:
2105615858
Reinspection: N/A
Compliance Status: Out = not in compliance IN = in compliance NO = not observed NA = not applicable COS = corrected on site R = repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark '✓' a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk '*' in appropriate box for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance Status
O C O C
I N N Time and Temperature for Food Safety I N N
U O R U O Employee Health R
N O A (F = degrees Fahrenheit) N O A
T S T S
12. Management, food employees and conditional employees;
X 1. Proper cooling time and temperature X
knowledge, responsibilities, and reporting
X 2. Proper Cold Holding temperature(41F/ 45F) 13. Proper use of restriction and exclusion; No discharge from
X
X 3. Proper Hot Holding temperature(135F) eyes, nose, and mouth
X 4. Proper cooking time and temperature Prevention Contamination by Hands
X 14. Hands cleaned and properly washed/ Gloves used properly
X 5. Proper reheating procedure for hot holding (165F in 2 Hours)
15. No bare hand contact with ready to eat foods or approved
X 6. Time as a Public Health Control; procedures & records X
alternate method properly followed (APPROVED Y__ N__)
Approved Source Highly Susceptible Populations
7. Food and ice obtained from approved source; Food in good 16. Pasteurized foods used; prohibited food not offered
X X
condition, safe, and unadulterated; parasite destruction Pasteurized eggs used when required
Chemicals
X 8. Food Received at proper temperature
17. Food additives; approved and properly stored; Washing Fruits
Protection from Contamination X
& Vegetables
9. Food Separated & protected, prevented during food X 18. Toxic substances properly identified, stored and used
X
preparation, storage, display, and tasting
Water/Plumbing
10. Food contact surfaces and Returnables ; Cleaned and 19. Water from approved source; Plumbing installed; proper
X X
Sanitized at ____ ppm/temperature backflow device
11. Proper disposition of returned, previously served, 20. Approved Sewage/Wastewater Disposal System, proper
X X
reconditioned disposal
Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days
Compliance Status Compliance Status
O C O C
I N N I N N
U O Demonstration of Knowledge/Personnel R U O Food Temperature Control/Identification R
N O A N O A
T S T S
21. Person in charge present, demonstration of knowledge, and 27. Proper cooling method used; Equipment Adequate to
X X
perform duties/ Certified Food Manager (CFM) Maintain Product Temperature
X 22. Food Handler/ no unauthorized persons/ personnel X 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package Labeling 29. Thermometers provided, accurate, and calibrated; Chemical/
X
X 23. Hot and Cold Water available; adequate pressure, safe Thermal test strips

24. Required records available (shellstock tags; parasite Permit Requirement, Prerequisite for Operation
X
destruction); Package food labeling X 30. Food Establishment Permit (Current and Valid, & Posted)
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and HACCP 31. Adequate handwashing facilities: Accessible and properly
X
X plan; Variance obtained for specialized processing methods; supplied, used
manufacturer instructions (APPROVED Y__ N__) 32. Food and Non-food Contact surfaces cleanable, properly
X
Consumer Advisory designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked foods 33. Warewashing Facilities; installed, maintained, used/Service
X X
(Disclosure/Reminder/Buffet Plate)/ Allergen Label sink or curb cleaning facility provided
Core Items (1 Point) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever Comes First
Compliance Status Compliance Status
O C O C
I N N I N N
U O Prevention of Food Contamination R U O Food Identification R
N O A N O A
T S T S
X 34. No Evidence of Insect contamination, rodent/other animals X 41. Original container labeling (Bulk Food)
X 35. Personal Cleanliness/ eating, drinking or tobacco use Physical Facilities
X 36. Wiping Cloths; properly used and stored X 42. Non-Food Contact surfaces clean
X 37. Environmental contamination
X 43. Adequate ventilation and lighting; designated areas used
X 38. Approved thawing method
X 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils
X 45. Physical facilities installed, maintained, and clean
39. Utensils, equipment, & linens; properly used, stored, dried, &
X X 46. Toilet Facilities; properly constructed, supplied, and clean
handled/ In use utensils; properly used
X 40. Single-service & single-use articles; properly stored and used X 47. Other Violations
Received By: Print: Title: Person In Charge/Owner
(signature) Mr. Deiri Owner
Inspected By: Print: Business Email:
(signature) Cicily Martinez
 Retail Food Establishment Inspection Report
Establishment Name: TOTAL SCORE
PASHA MEDITERRANEAN GRILL
Physical Address:

N/A
9339 WURZBACH RD
City/State: Placard Issued:
San Antonio / TX
License/Permit # Letter Grade Issued:
3669
Page 2 of 2

TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp

OBSERVATIONS AND CORRECTIVE ACTIONS

Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED
Number AND NOTED BELOW.
Continued on next page
 Retail Food Establishment Inspection Report
Establishment Name: TOTAL SCORE
PASHA MEDITERRANEAN GRILL
Physical Address:

N/A
9339 WURZBACH RD
City/State: Placard Issued:
San Antonio / TX
License/Permit # Letter Grade Issued:
3669
Page 3 of 2

OBSERVATIONS AND CORRECTIVE ACTIONS

Item AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED
Number AND NOTED BELOW.
Remarks: Complaint: FBI reported.

Findings:Spoke with Management regarding complaint and they were aware of customers whom had reached out with a similar complaint.
Manager states to his knowledge at least 2 employees had been sick the past week with symptoms of fever and diarrhea.

According to Manager raw chicken and beef was skewered/prepared today by food handlers in the reach in cooler and discarded on the side of
caution. Main supplier is Labatt Food Service with verified invoices.
Observed no sanitizing buckets at prep tables at time of inspection. COS.
Chlorine concentration too high and was corrected on site.
Dish washing machine utilizes chlorine and was reading proper concentration of 50-100ppm. Test strips were not available at time inspection.

In front serving area, pull out coolers was not maintaining temperature of 41F. Steaks and lamb chops were discarded. Investigate and correct and do
not use reach in cooler until reach in cooler can maintain proper temperature of 41F.

Cut, diced ready to eat vegetables in front reach in cooler. Foods were prepared today at 9:30-10:00 am however did not meet minimum temperature
of 41F. Tomatoes 44F.
All ready to eat foods must be held to 41F. Place prepared, ready to eat foods on ice, use smaller amounts, use lids or covers.

Gyro (beef and lamb) on hot hold unit internal temperature of 162F.

It was observed the food handlers engage in multiple tasks while wearing same gloves and not changing their gloves and not washing their hands
between tasks. Food handlers are unclear of the proper length of time for proper hand washing.

Observed food handler use dry soiled towel to wipe off crumbs/debris on prep table then moments later take meat tenderizer/mallet and rinse under
water at sink nearby then use soil towel to dry off meat tenderizer/mallet and hang meat tenderizer/mallet on drying rack.

Observed food handler wearing gloves then rinse gloves in prep sink then place dishware in microwave then place rinse knife under running water
then intend to use knife to cut vegetables.

Observed food handler drink from an open container in the front serving area and plastic water bottles throughout the preparation area.

At time of inspection 1 employee was on site working and another had notified management they were not reporting to work today. Food handler
states they no longer felt symptomatic. Food handler on site was relived of their duties by owner and instructed to provide a doctor's note.

Recommendations/Actions:
-Install additional hand sinks in the kitchen at and around preparation areas. Equip hand sinks with hot and cold water (100F) and supply with soap
and paper towels.
-Implement a written Sick Employee Work policy.
-Ensure all dishware, utensils are washed, rinsed and sanitized prior to use.
-Obtain test strips for monitoring sanitizing concentration solution at dishwasher and sanitizing buckets.
-Consider additional staff to have Food Manager Certifications and ensure all employees obtain and retain Food handlers certification.
-Ensure all ready to eat foods in front reach in cooler are maintained at 41F or consider Time/Temperature control with proper documentation of all
foods and a color code/time sticker.
-All foods must be covered see ready to eat foods in the reach in cooler.
-All food handlers engaging in food preparation must be fully knowledgeable on proper procedure for washing their hands. Food handlers must
change gloves when changing tasks and wash their hands for 20 seconds with hot water of 100F with soap and dry their hands with a disposable
towel.
-Implement procedure/protocol for cleaning and sanitizing of preparation tables and food contact surfaces. Setting up sanitizing buckets and ensuring
sanitizing concentration is within proper limits. Ensure all cutting,cutting boards,skewers are cleaned, rinsed and sanitized prior to use.
-All personal drinks must have a spill proof lids and straws. Plastic water bottles are not permitted for it possible for fingers may touch the mouth
portion of the water bottle. Place all personal drinks and foods in a designated area.

Investigation will remain open until further review by The Health Department.
Received By: Print: Title: Person In Charge/Owner
(signature) Mr. Deiri Owner
Inspected By: Print:
(signature) Cicily Martinez Samples: # collected: