- Have a readily accessible thermometer (reach-in cooler by cashier).
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02/09/2016 | 97 |
- Observed fruit flies throughout the establishment at time of inspection. Eliminate the presence of insects by using any approved means. Pest control visits on a monthly basis, last visit was 8/5/2015.
- Ensure damaged cooking utensils are replaced. Ensure equipment used for storing foods in reach in units is cleaned regularly. Ensure ice machine is cleaned on a regular basis to prevent mold/mildew growth.
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08/18/2015 | 94 |
- 229.165 (r) (3) (D)no sanitization. Ensure dish machine is sanitizing at 50-100 ppm. Use chlorine test strips.
- 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace damaged/cracked food containers.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean soda nozzles.
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11/17/2014 | 91 |
- 229.164 (o) (9) (A) (i) Time Only. Discard food in unmarked containers/packages (sliced tomatoes) that uses Time as Public Health Control.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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.
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01/09/2014 | 88 |
- Ensure employees follow the double handwash procedure and use of hand sanitizer (per Company policy) prior to handling ready-to-eat foods. Replenish sanitizer dispenser.
- 229.165 (m) (1) (A)not clean Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside coolers, cooler gaskets, and other food contact surfaces.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: clean exterior of all cooking and cooling equipment.
- 229.167 (p) (11) (C)insects/pests not minimized Eliminate the presence of house and fruit flies. Employ Integrated Pest Control Management. Aside from routine Pest Control inspection and treatment: -address structural issues: floors, walls and ceilings must be in good repair, no holes/damage. -keep facility clean: clean under and behind equipment and shelves of grease, food debris, etc. -keep facility dry: repair all leaks, no puddles on floors. -install air curtain/s and/or use traps. -tightly seal thrash bags before disposing in dumpster. -remove all unused supplies/equipment from the facility. Otherwise, keep them clean.
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06/27/2013 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). PHF (chicken) beyond expiration date i the walk in cooler. Discarded 5 lbs dated expired as of 9-25-12. Discarded 1lb of mixed bell peppers dated expired as of 9-26-12
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (k) (14) (C) quat solution. ** Quat solution was well above 400 parts per million for the sanitizing solution.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Food items over 24 hours not date marked in the walk in cooler, onion, cheese, and beef.
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09/27/2012 | 87 |
- No employee on site with FOOD MANAGER"S CERTIFICATION. Grace period of 30 days (12-17-11) to have an employee Food Manager's Cert on site.
- 229.163 (h) (5) handling soiled equip.. ** Observed an employee transfer from handling soiled equipment to handling raw vegetables and raw meat without washing their hands first.**
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. ** Employee was asked to provide control method used as a time variance for cut vegetables and was unable to describe the method or documentation. Employee stated that "we use the visual method, if the vegetables look bad we change out the product" (no amount of time was stated/marked as a control point). No written procedures maintained at establishment for time as a public health control. Discard food in unmarked containers/packages that have exceeded 4 hours. PHF held out of temperature control must be discarded within 4hrs.
- No employee on site a FOOD MANAGER'S CERTIFICATION. A FOOD MANAGER'S CERT must be provided by 12-17-11 for an Employee on site.
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11/17/2011 | 86 |
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