- 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.
- Supply each handwash station with individual disposable paper towels.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE & AIR DRY Equipment must remain in sanitizer for 30 seconds or more.
- A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
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01/14/2016 | 87 |
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) 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.
- Provide a thermometer for all refrigeration units storing Potentially Hazardous Foods (PHF)
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09/21/2015 | 93 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must wash hands in a handwashing lavatory.
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Refrigerated, Ready-to-eat (RTE), Potentially Hazardous Food (PHF) 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.
- Supply each handwash station with individual disposable paper towels.
- Supply the restroom hand sink with soap.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use 3 compartment sink for proper manual ware washing. WASH with soap and water, RINSE in clear water, SANITIZE by soaking in an appropriate.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
- Provide accurate thermometers for all refrigeration units
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07/07/2015 | 73 |
- Potentially Hazardous food not at required temperature in refrigerator. Do not store potentially hazardous foods in refrigerator until it is able to hold foods at 41F or below.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipes and floor drains equal to 2x the diamter of the pipe.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (f) (12) (B)integral thermometer. Install thermometers to coolers storing potentially hazardous foods.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply handwash station with individual disposable paper towels.
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06/18/2014 | 82 |
| No violation noted during this evaluation. | 08/08/2013 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food and food contact surfaces.
- There must be at least one person per shift who is Food Manager certified.
- 229.167 (p) (5) use of wrong sinks. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.165 (r) (3) (D)no sanitization. Equipment must remain in sanitizer for 30 seconds or more. Impt: The warewash sinks must be large enought to fully immerse the biggest dishware.
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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08/28/2012 | 77 |
| No violation noted during this evaluation. | 06/15/2011 | 100 |
- 229.165 (g) (1) equipment not sufficent. PHF cooler machine at 48° F. Provide adequate refrigeration.
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02/03/2011 | 97 |
- #23-Need backflow preventers at mop sink hosebib.
- Eggs not properly cooled before storing inside refrigerator. Eggs were at 70-80 degrees inside plastic container. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.
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01/14/2010 | 92 |
| No violation noted during this evaluation. | 03/16/2009 | 100 |
| No violation noted during this evaluation. | 06/26/2008 | 97 |
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