- #2- Hot hold unit not working correctly, holding macaroni at 124-130F at time of inspection. Management will replace unit. Voluntarily disposed of 3 lbs. of product.
- 229.167 (p) (5) use of wrong sinks. Employee washing hands in three compartment sink, use hand washing sink for washing hands.
- 229.165- Utencils stored in between wall and three compartment sink.
|
03/22/2016 | 88 |
| No violation noted during this evaluation. | 09/23/2015 | 100 |
- 229.164 (o) (6) (B) (ii).Observed packaged coleslaw at 48°F in front cold hold unit. All PHF must be maintained at or below 41° at all times.
- * 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.
|
02/23/2015 | 92 |
- Roaches observed in back area around dry storage. A box of French fry salt was discarded due to numerous roaches observed crawling around in box. No bugs observed near areas of food preparation or serving. Ensure pest control revisits establishment with a focus on the back area.
|
08/22/2014 | 97 |
- Properly store ice machine scoop and spatulas
|
11/05/2013 | 97 |
- 229.167 (p) (5) improper use of sinks. Employee rinsing rag in handwash sink.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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 certificate issued by the director.
|
04/01/2013 | 93 |
- 229.166 (g) (4) (B)backflow preventer(hose bib connection on exterior of establishment and mop sink). There is no backflow preventer present. Provide for adequate backflow prevention device.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup. Employees must drink from clean closed beverage containers.
- Quat ammonia sanitizing solution temperature off required levels(sanitizing solution container). Keep quat ammonia sanitizing solution within (200ppm-400ppm). Use 3 compartment sink for proper manual ware washing. SOAPY water/CLEAR rinse/SANITIZE/AIR DRY
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department ID, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health ID/certificate.
- 229.165 (m) (1) (A)not clean(food debris on kitchenware stored to air dry/rust inside icemachine: machine is due to be replaced: Discontinue use of ice from the machine). Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces.
|
01/25/2012 | 83 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- Repair leaking drain pipe under handsink.
- Clean food contact surface: wall where spatulas and wisks are stored need cleaning.
|
11/04/2010 | 89 |
- Ensure employee drinks are in covered cups with straws.
- Found expired coleslaw in the reach in cooler.
- Be Food Manager certified--at least one person per shift.
- Replace rusty metal parts inside ice machine. Clean reach-in cooler gaskets.
- Repair leaking pipe under the ice machine.
- Install a thermometer inside reach in cooler in back area.
- Ensure sanitizing solution is at 50-100 ppm concentration. Provide for test strips.
|
01/05/2010 | 77 |
| No violation noted during this evaluation. | 04/07/2008 | 91 |
Restaurant representatives - add corrected or new information about Churchs Fried Chicken #393 #, 2501 Nacogdoches Rd, San Antonio, TX »