- Provide 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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.
- Ch 13, Art II, section 13-26 Display permit. Post inspection report within public view.
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10/06/2015 | 93 |
- 229.164 (r) (1) (A) labeled properly. Need labeling for customer service ice bags.
- 229.164 (o) (7) (B) consume by date (pkgd).Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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.
- 229.166 (i) (1) (A)HWS not accessible to hot water at bathroom. Need a minimum of 100F temperature water at lavatory.
- 229.165 (m) (1) (B)grease and soil accumulation. Clen inside of ice machine free of mold.
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10/10/2014 | 86 |
- #13- Need 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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. Follow State guidelines. Usually a month.
- 229.166 (i) (1) (A)HWS not accessible. Front hand washing sink not accessible for hot water. Need a minimum of 100F hot temperature at front hand sink.
- 229.166 (g) (3) mop sink. Need to reinstall mop sink with curbed facility and hot and cold water under pressure.
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04/10/2014 | 90 |
- #10-Samwich not in sound condition. Bloated packaging represents a possibility of harmful bacteria and or gasses generated due to being off temperature and or oxygen introduced to packaging.
- 229.166 (c) (3) hot water sufficient. Need hot water available at all sinks, lavatorys and mopsinks. No hot water available at time of inspection. ie. Handsinks need to be at a minimum of 100F and three compartment sink need to be at 110F. Will need to discontinue selling open food and or drink until Health Dept. has checked that hot water is available.
- 229.167 (e) (3) (A) no towels. Need towels at handwashing sink.
- 229.165 (f) (12) (B)integral thermomter. Provide thermometer for sandwich cooler.
- 229.165 (m) (1) (B)grease and other soil accumulation. Clean inside ice machine free of grease and or other soil accumulations. ie. Remove orange residue from left hand side of interior lip of ice machine.
- Ch 13, Art II, section 13-26 Display permit. Post most recent inspection report.
- 229.166 Women's restroom needs to be repaired and or maintained so that commode is flushable and in working order.
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07/08/2013 | 77 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Properly label bagged ice with manufacturer's information per State guidelines.
- Do not shelve for sale potentially hazardous foods past the use by date (condemned expired 2 1-lb Oscar Meyer bologna, 4 4-oz Baby foods).
- 229.166 (f) (2) (A)HWS>100F. Handsinks (and all other sinks) have no hot water. Hot water at hand sinks is less than 100 degrees. Provide for hotand cold running water: handsinks must at least be 100F, mopsink and warewash sinks at least 110F. ALL OPEN FOOD HANDLING OPERATIONS MUST BE CEASED UNTIL HOT WATER IS AVAILABLE (for e.g.: bagging of ice, cooking hotdogs, etc).
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats in the warewash and mopsink room. Eliminate gnats--check for leaks and organize room to eliminate areas where bugs may harbor.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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08/23/2012 | 82 |
- Do not shelve for sale foods that are past the use by date. Condemned expired baby foods/drinks (Gerber 2nd foods 4-3.5 oz, Gerber juices 4-4oz, Pedia drink 5-8 oz, Similac liquid 4-13 oz, Little Puffs 1-1.63 oz) and 2-6oz Yoplait and 1-6oz Philadelphia cream cheese.
- 229.167 (e) (3) (A) no towels. Supply the handwash stations with individual disposable towels.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.165 (m) (1) (A)not clean. Clean and sanitize soda nozzles, inside microwaves, pickle tong. Store tong on a clean, washable container.
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10/21/2011 | 90 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Food packaged in a food establishment is not properly labeled. Label information shall include the name and place of business of the manufacturer, packer, or distributor.NOTE: NOT AUTHORIZED TO MANUFACTURE BAGGED ICE WITHOUT A STATE MANUFACTURING LICENSE. MUST CEASE OFFERING BAGGED ICE TO THE PUBLIC IMMEDIATELY.
- 229.165 (m) (1) (A)not clean. Food contact surfacesof equipment(soda nozzles, mold inside ice machine)) unsightly (dirty or not clean). Clean food contact surfaces(nozzles once per shift, ice machine once per month).
- 229.167 (e) (2) no soap. No soap at the hand washing sink(warewash area). Supply every handwashing sink with soap.
- 229.168 (c) (1) toxics stored(above warewash sink). Storing toxic items above food contact area. Store toxic chemicals away or below from food/food contact areasas (storage/preparation/above warewash sink).
- Install an air gap of two times the diameter of the drain line between the food handling equipment(ice machine) and the sewer line(floor drain). 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented.
- 229.165 (h) (2)thermometer available. Cooking without a temperature measuring device. Have a readily accessible thermometer.
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12/08/2010 | 81 |
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