- Make table is not holding the proper temperature. Food items must be discarded after four hour. A maintenance request has been called in.
- Clean the dish machine
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11/03/2015 | 92 |
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. HAS A VALID AND CURRENT FOOD MANAGER'S CERTIFIACTE ISSUED BY THE DIRECTOR. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo at the Health Department desk from 7:45 am thru 4:30 pm for $15.45.
- Provide a thermometer for the reach in refrigerator near the pizza oven.
- Clean the dish washing machine
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07/16/2015 | 91 |
- Food contact equipment must be in good repair.
- Clean food contact surfaces of the dish racks
- Clean the dish machine
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02/06/2015 | 97 |
- There must be at least one person per shift who is Food Manager certified.
- 229.166 (f) (4) air gap 2x. Air gap between ice machine (soda machine) drain pipe and floor drain is not present.
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06/18/2014 | 93 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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10/03/2013 | 93 |
- 229.165 (m) (1) (A)not clean....please clean the large can opener...
- 229.167(p)(11)(C)rodents....saw one live mouse next to the proofer....please obtain professional extermination and provide invoice on the followup inspection....
- 229.164 (o) (6) (A) PHF>135....using time as a temperature control, however, the timing tag was missing....COS
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02/14/2013 | 89 |
- **Observed dishes not properly washed, rinsed and sanitized properly prior to proceeding to next washing process. Dishes with heavy grease and food debris in the rinse stage.**
- 229.165 (m) (1) (A)not clean. Equipment not clean after using raw foods before using RTE foods. ** Obseerved dishware on drying rack with grease and food debris. Observed heavy grease and food debris on the drying racks.** All soiled dishes and racks must be washed and then sanitized prior to any drying of dishware.**
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12/12/2011 | 94 |
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