- 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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02/04/2016 | 97 |
- Potentially Hazardous Food not at required temperature in reach-in cooling unit. Unit had an ambient temperature of approximately 50F during time of inspection. Employee stated that unit is used for storing raw, uncut vegetables (which are not considered potentially hazardous) however there were several opened jugs of mayonnaise (which are considered hazardous once opened). Ensure cooling unit does not contain any potentially hazardous foods if it cannot maintain a temperature of 41F or below.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Have a readily accessible thermometer in all cold hold units.
- Ensure food-grade bags are used to store foods, not To-Go bags.
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10/08/2015 | 86 |
- INSTALL HANDSINK WITH HOT/COLD RUNNING WATER ARE SNOWCONE AREA. (UNLESS EVERYTHING IS CHANGED TO PREPACKAGED)
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05/26/2015 | 97 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands.
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
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12/11/2014 | 85 |
- 229.167 (p) (5) improper use of sinks. Use the sinks for their designated purpose only: Handsink for handwahsing, warewash sinks for washing dishwares, mop sink for disposing mop water, prep sink for rinsing fruits/vegs/other foods.
- 229.165 (r) (3) (D)no sanitization. Use 3 compartment sink for proper manual ware washing. Employee has been washing dishwares in prep sink.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers to coolers storing potentially hazardous foods.
- 229.164 (o) (7) (A) consume by date (prepared). Date-mark all potentially hazardous foods in coolers that will not be consumned within 24 hours.
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04/07/2014 | 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. Twist cap containers are not allowed.
- Monitor use by dates of potentially hazardous foods stored in coolers. Condemned expired 8-oz processed eggs and cooked shredded chicken.
- 229.166 (f) (2) (A)HWS>100F. Provide for running hot (at least 100F) and cold running water in the restrooms.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Replace worn our cooler gaskets and damaged/chipped/cracked food containers.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Provide an air gap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.
- Dispose of wastewaste/mop water in the designated mopsink, not in the kitchen floor drain.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers in coolers storing potentially hazardous foods.
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11/12/2013 | 75 |
- EMPLOYEES MUST HAVE A LID AND STRAW FOR PERSONAL DRINKS IN THE WORK AREA. (OPEN DRINKS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL DRAWER, CONTAINER FOR BULK ITEMS (CRACKED), CAN OPENER (CLEAN BLADE))
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS TRAINING IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CARD. (360TRAINING.COM))
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07/09/2013 | 90 |
- 229.165 (r) (3) (D)no sanitization; Make sure to sanitize all equipment/kitchenware after washing in 3 compartment sink;
- Evidence of roach droppings near back reach in coolers; will need to clean area up and then use approved pest control measures to minimize/prevent/exclude these pests. 229.167 (p) (11) (C)insects/pests not minimized.
- 229.168 (b) working container not labeled;Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.
- 229.168 (c) (1) toxics stored; Do not store unmarked toxic item next to single service cups and soda fountain(waitress area); keep these items stored in a manner to prevent possible contamination of food/equipment/single-service articles.
- 229.164 (o) (7) (A) consume by date (prepared);Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Establishment marked these food items with preparation dates, which is good, but use by/consume by dates should be annotated if these potentially hazardous, prepared food items are kept refrigerated longer than 24 hours. Gravy prepared on November 26 2012 and still within reach in cooler was condemned; make sure to keep refrigerated food items held at 41 degrees F or cooler for a maximum of 7 days.
- Make sure to have at least one employee food manager certified and physically present during all hours of operation;
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12/06/2012 | 84 |
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