- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. OBSERVED EMPLOYEES WASHING HANDS WITHOUT HOT WATER AT HANDSINK.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Label information shall include the common name of the food or an adequately descriptive identity statement. OBSERVED SWEETS FOR CUSTOMER SELF SERVICE WITHOUT A PROPER LABEL OF WHO MADE PRODUCT, INGREDIENTS, AND NUTRITIONAL FACTS.
|
01/28/2016 | 92 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. HANDSINK TO HAVE HOT RUNNING WATER FOR ALL EMPLOYEES TO WASH HANDS.
- 229.167 (p) (5) improper use of sinks. Use this sink is for handwashing only. EMPLOYEES WASHING HANDS IN THE MOP SINK, ALL HANDWASHING MUST BE DONE AT HANDWASHING FACILITIES.
|
09/29/2015 | 93 |
- 229.167 (p) (5) use of wrong sinks. OBSERVED STRAINER IN MOP SINK, IF YOU WILL BE USING THIS SINK FOR FOOD PREP THEN A MOP SINK WILL NEED TO BE INSTALLED.
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.165 (b) (1) (B)single service/use. Food contact surfaces not cleaned and sanitized. Food specific container must be designed to allow effective cleaning. DISCONTINUE REUSE OF SINGLE SERVICE/USE FOIL PANS.
- Chemical materials used on food contact surfaces do not meet requirements. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces must meet specified requirements, 21 CFR §178.1010, Sanitizing Solutions. TOWEL SANITIZER IS TOO STRONG FOR FOOD CONTACT SURFACES, USE CHLORINE TESTING STRIPS TO TEST ALL SANITIZERS.
|
03/25/2015 | 90 |
- Provide adequate refrigeration. SERVICE LINE COOLER IS NOT MAINTAINING A 41F DEGREES TEMPERATURE (60F DEGREES).
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean equipment at least every 4 hours. CLEAN AND SANITIZE POTATO SLICER AFTER EACH USE.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION, BE PRESENT AND SHOW PROOF AT TIME OF INSPECTION. FOOD MANAGER ALSO NEEDS TO BE CITY CERTIFIED. TO GET CITY CERTIFICATION TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS, CALL 210-207-0135.
|
08/14/2014 | 91 |
Restaurant representatives - add corrected or new information about Congers Smoke Shack, 3714 Broadway, San Antonio, TX »