- 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.
- 229.165 (d) (1) (E) (i)not easily cleanable. cutting boards not in serviceable condition.
- 229.171(f)permit required. license expired, need to change the number of personnel at each location. submitted form for reduction in number of employees.
|
12/14/2015 | 90 |
- Keep water hardness within required levels. Mechanical ware washing machine temperature(s) must be at 180°F.ON THE RINSE CYCLE and the PSI gauge needs to be 15-25 psi or in the green area.
- * 229.163(b) Demonstation of Knowledge.ONE PERSON PER SHIFT NEEDS TO BE FOOD MANAGER CERTIFIED AND ON SITE.
|
04/16/2015 | 94 |
- 229.165 (d) (1) (A)smooth. Cutting boards need to be smooth/easily cleanable/good repair.
- 229.165 (r) (3) (D)no sanitization. THE DISHWASHER TEMPERATURES ARE NOT WITHIN REQUIRED TEMPERATURES, CHECK PSI GAUGE FOR OPERATION.
- 229.164 (o) (7) (A) consume by date (prepared). NEED PRODUCT PROPERLY LABELED WITH USE BY DATE. NEED DOCUMENTATION ON PRODUCT FOR THE 4 HOUR RULE. TACOS ETC. Time only, rather than time in conjunction with temperature is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption HAS no marking or identification to indicate the time the food was removed from temperature control.
- 229.171(f)permit required. NEED TO RENEW FOOD ESTABLISHMENT LICENSE.
- 229.164 (r) (1) (A) labeled properly. Label is absent and descriptive statement. Label missing quantity of contents. Label without manufacturer information. Nutritional information is not available for customer.
|
12/16/2014 | 83 |
- 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. NEED USE BY DATES ON PRODUCTS.
- 229.165 (m) (1) (A)not clean. THE INSIDE OF THE ICE MACHINE NEEDS TO BE THROUGHLY CLEANED AND SANITIZED.
- 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info. Label information without the name and place of business of the manufacturer, packer, or distributor
- 229.165 (r) (3) (D)no sanitization. Exposure time used in relationship with a combination of temperature, concentration, and pH that yields no sanitization, as defined. NEEDE APPROPRIATE WATER TEMPERATURES IN THE DISHWASHER.
- 229.167 (e) (3) (A) no towels .NEED TOWELS IN THE DISPENSERS AT THE HANDSINK.
|
03/03/2014 | 83 |
Restaurant representatives - add corrected or new information about Kci Bldg #6, 6103 Farinon Dr #500, San Antonio, TX »