- 229.166 (i) (1) (B) HWS improper use. Hand washing facility used for purposes other than hand washing. INSPECTOR ENCOUNTERED HANDSINKS BEING USED FOR PURPOSES OTHER THAN STRICTLY FOR HANDWASHING.
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. ALL COOLING/REFRIGERATOR UNITS AND FREEZERS MUST HAVE MECHANICAL TEMPERATURE MEASURING DEVICES WITHIN EACH UNIT.
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02/01/2016 | 93 |
No violation noted during this evaluation. | 07/14/2015 | 100 |
- 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. Refrigerated, ready-to-eat food not properly marked with a use by date. 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 at 45F a max of 4 days.
- 229.168 (d) (2) (A) (ii) not according to label. Poisonous or toxic materials not used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. Using pesticides in a way not allowed by code. REFRAIN FROM USING PESTICIDES THAT ARE NOT MANUFACTURED FOR USE IN FOOD ESTABLSIHMENTS. INSECT SPRAY WAS DISPOSED OF.
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05/18/2015 | 93 |
No violation noted during this evaluation. | 03/14/2015 | 100 |
- 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) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES EATING AND DRINKING NEAR OUTGOING PHF PREPERATION.)
- 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 o work, or control measures approved by the regulatory authority.
- Supply the handwash station with individual disposable towels.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- NO THERMOMETERS IN COLD HOLD UNITS.
- OBSERVED IN USE KNIVES STORED INBTWEEN COLD HOLD UNITS.
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07/23/2014 | 76 |
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