- 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored next too food prep line in kitchen area. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 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.
- 229.166 (i) (1) (B) HWS improper use. Observed dirty dishes stored in hand washing sink near dishwasher. A hand washing facility may not be used for purposes other than hand washing.
- 229.168 (b) working container not labeled. Observed toxic purple solution in unlabeled spray bottle. Label all spray bottles with common name of toxic material when taken from bulk container.
- 229.168 (c) (1) toxics stored. Observed sanitizer buckets stored next to clean plates on shelf underneath food prep line. Ensure all toxic items are stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed can opener blade to be encrusted with food debris and other soil accumulations. Clean equipment before and after using to prevent soil accumulations.
|
11/04/2015 | 86 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods (cooked rice and mashed potatoes) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above. Note: both rice and mashed potatoes were placed back into steamer to raise temperature.
- 229.163 (h)- before handling. Observed employee place items in warming containers away from food line then continue to work with ready-to-eat foods. Employees must follow proper handwashing procedure and don new gloves in between tasks.
- 229.166 (i) (1) (B) HWS improper use. Observed metal bin and towel stored in stove area hand washing sink. Use this sink for hand washing only.
- 229.168 (c) (2) toxics above items. Observed toxic bottles stored on plastic shelf above gloves and food film. All toxic items must be stored below and/or away food, equipment, utensils, linens, and single-service and single-use articles.
- 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas. Label spray bottles with common name of toxic material.
- * 229.163(b) Demonstration of Certification. PIC could not successfully demonstrate required certification. A Certified Food Manager must be present at all times during operating hours. Note: Inspector will return in 30 days to ensure a CFM is present.
- 229.165 (n) (1) (D) (vii)utensils in sanitizer. Observed in-use utensils store in bucket of sanitizing solution. In-use utensils must be stored in a container of water maintained at 135 degrees F or more.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed chipped plates in kitchen area. Discard and or replace unsafe equipment. All utensils and dishware must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- 229.165 (q)food contact not sanitized. Observed metal bins with food debris and labels present stored with clean dishes. All utensils and food-contact surfaces of equipment must be cleaned and sanitized properly before storing.
|
06/22/2015 | 78 |
Restaurant representatives - add corrected or new information about Pollo Tropical, 20518 Us 281 N, San Antonio, TX »