Use the 3 compartment sink in rear support kitchen for washing wares : scoops/containers for cut fruit/veg/slush machine
Repair leak at hand sink
post most recent inspection report
Supply hand sink with hand towels--near sink
09/24/2015
88
All cold hold food items such as cut fruit/whipped cream topping/beans must be at 41 degrees F or below.
Food handlers must wash hands for 20 seconds with soap under warm running water viorously scrubbing between fingers then dry with towel- observed food handler wash hands then shake excess water
Do not store any items in the hand sink at any time- Cutting boards/container lids in sink
Food packaged on site must be properly labeled with repackers information- chips/trail mix
Use 3 compartment sink for proper manual ware washing.*observed food handler rinse off serving utencil in prep sink with no detergent/rinse/sanitizer step
At least 1 CFM is required to be on site while food operations are ongoing- if you scale back food to just shaved ice/paletas/nachos/pickles/ice cream (prepack) no CFM will be required. By adding durando compuesta with beans and toppings you will now be required to have a CFM with credentials on site
Post most recent scored inspection
08/19/2014
74
Product purchased from a retail establishment is mismarked- container is labeled salad dressing.
at least one CFM must be on site while food operations are on going.
Post current permit and last inspection
12/19/2013
90
At time of inspection, current food permit is not posted. Ensure the current food permit is posted.
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