- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW FOR DRINKS IN KITCHEN. (OPEN DRINKS)
- PROVIDE A CONSUME BY DATE LABEL ON COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (SALSA 11/1/15--11/8/15)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, PLASTIC CONTAINER (CRACKED))
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11/19/2015 | 89 |
- ENSURE THAT ALL DISHES AND EQUIPMENT ARE WASHED PROPERLY. (NO SANITIZER DETECTED) (COS)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXPIRED 1/2015) GO IN PERSON TO RENEW PERMIT AT 1901 S ALAMO. ANY QUESTIONS CALL 207-0135.
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESSS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR ALL EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR PROPER COOLING OF COOKED FOODS BY USING SHALLOW PANS, ICE BATHS AND ICE STICKS. (BLACK BEANS IN WALK IN COOLER AT 97.0F) (COS)
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02/16/2015 | 82 |
- Ensure potentially hazardous foods are maintaining a temperature of 41 degrees f or below. Found quinoa in walk-in cooler not at required temperature.
- Ensure good hygienic practices. Employees must drink from clean closed beverages containers with clean hands and away from food prep areas. Discontinue storing open drink containers in food prep area.
- Hand sinks should be used for hand washing only. Discontonue dumping drinks in hand sink and storing cups inside of hand sink.
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11/07/2013 | 91 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Beans prepared at 10 a.m., placed in walk-in cooler at 11 a.m., temping at 140 degrees F. at 12:15 p.m.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.
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05/29/2013 | 91 |
- SANITIZER NTO STRONG IN THE WIPE CLOTH BUCKET
- SANITIZER GREATER THBAN 100PPM, REPAIR PERSON CORRECTED.
- 229.165 (l) (1) (B)not calibrated. Food temperature measuring device not calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Need thin bprobed thermometer.
- When cutting boards become stained/soiled scratched where they are no longer smooth/easily cleanable/good repair they need to be replaced.
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12/21/2011 | 88 |
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