Observed cleaner/sanitizer bottles being stored on rack of clean wares in bakery, an solution of cleaner/sanitizer in a But-R-Creme Icing container in bakery and a bottle of sanitizer hanging on box of watermelons. All toxic chemicals need to be stored below and away from all foods and food contact surfaces, and must be labeled. Quaternary ammonium solution should have a concentration of 200-400ppm.
05/27/2015
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Hand sinks in bakery reached a maximum temperature of 68, 85, and 95F degrees. Ensure that all hand sinks reach a minimum of 100F degrees for proper hand washing procedures.
Hand sink in meat area had very low water pressure. Ensure that the pressure is sufficient enough for proper hand washing and that it reaches 100F degrees.
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