- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
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11/02/2015 | 97 |
- Observed gnats throughout the establishment at time of inspection. Eliminate the presence of insects by using any approved means.
- Keep quat ammonia sanitizing solution within (200ppm-400ppm).
- Registering and successfully completing a Food Manager Certification course. Once completed, obtain a city-issued Food Manager's certification located at 1901 S Alamo.
- Clean equipment used for storing foods in reach in units.
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08/17/2015 | 88 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazarodous foods must be held below 41?F or above 135?F except during preparation, cooking or cooling or when time is used as a public health control. Grilled chicken held at 120F in hot holding cabinet. Per Manager, chicken was cooked within 1 hour from time of inspection. Corrective Action: reheat to 165F then return to hot holding cabinet and hold at 135F or above.
- Refrigerated, cooked, potentially hazardous foods must be reheated to 165F within 2 hours prior to hot holding at 135F. Observed chopped chicken held at 96F in hot holding cabinet--item was not reheated after removing from walk-in cooler.
- 229.166 (f) (2) (A)HWS>100F. Men's restroom handsink must have hot (at least 100F) and cold running water.
- 229.171(f)permit required. 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 (210) 207-8853 or 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.
- There must be at least one person per shift who is Food Manager certified.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and AWAY from the food prep areas.
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12/16/2014 | 76 |
- There must be at least one person per shift who is Food Manager certified.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed a cleaning rag in the handsink.
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04/10/2014 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- There must be at least one person per shif who is Food Manager certified.
- 229.165 (f) (12) (B)integral thermometer. Replace missing thermometer in sandwich cooler.
- 229.166 (c) (1) sufficient capacity. Water temperature is fluctuating. Ensure all sinks have hot and cold running water: handsinks @ least 100F, mopsink and warewash sinks @ 110F.
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10/28/2013 | 86 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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. Remove old date labels.
- There must be at least one person per shift who is Food Manager certified.
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05/14/2013 | 89 |
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