- 229.166 (c) (2)under pressure. No hot water available at establishment at time of inspection. Facility will be closed until hot water is restored to all sinks, lavatories and hand washing sinks.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be certified food manager.
- Ch 13, Art II, section 13-26 Display permit. Need to display current food establishment license in a conspicuous area. Copies of license may be obtained at 1901 S. Alamo at the health desk.
- 229.166 (j) (4) sanitary sewer. Drain inside kitchen adjacent to ware washing station is failing and water from sewer is backing up into establishment.
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02/05/2016 | 87 |
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be a certified food manager.
- 229.165 (f) (12) (B)integral thermomter. Need a working thermometer for reach-In cooler at front service counter.
- Ch 13, Art II, section 13-26 Display permit. Post inspection report within public view.
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06/19/2015 | 91 |
- 229.166- Repair leaks at hand washing sink and mop sink so that hot water is available at mop sink.
- * 229.163(b) Demonstation of Knowledge. Need one person per shift to be food manager.
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01/20/2015 | 89 |
- 229.163 (n) (2) (A) closed beverage container.
- 229.165 (g) (1) equipment not sufficent. Walk-In Cooler Reach-In doors on side of Walk-In Cooler are broken and or damaged so that temperature abuse is possibly occurring to food products. Failure to repair may result in inadequate temperature control and loss of food.
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07/08/2014 | 90 |
- 229.167 (p) (5) use of wrong sinks. Food preparation sinks, hand washing lavatories, and ware washing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. ie. Scrubby cleaning pad stored in hand washing sink.
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10/15/2013 | 96 |
- 229.163 (h) (9) contaminate hands. 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. Observed employee did not wash hands afte handling raw eggs, after touching uniform prior handling ready-to-eat foods.
- Ch 13, Art II, section 13-26 Display permit. Post permit and most recent Routine inspection report in public view.
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12/12/2012 | 93 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. PHFs must be maintained at or below 41°F. Do not use Shake machine until able to hold at 41F or below.
- 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 to work, or control measures approved by the regulatory authority.
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer. Refill empty sanitizing dispensers or use nail brushes along with the double handwashing in order to handle ready-to-eat foods with barehands.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles regularly.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Eliminate drink strains in drive thru handsink and use for handwashing only.
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11/01/2011 | 84 |
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