Louisana Famous Fried Chicken, 909 Ww White Rd S, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified. Marinated chicken cooked last night and left in the oven over night (64 degrees F) was discarded.
- Proper cool down of food items shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods.
- If a sanitizing hand dip will be used the sanitizer must be at the correct concentration.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed two uncovered drink cups on food prep tables
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Refrigerated, ready-to-eat, Potentially Hazardous Food (PHF) held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Hand washing sink cannot be blocked by equipment
- Hand washing sink must be used for hand washing ONLY
- Post most recent graded inspection report in customer view.
|
02/04/2016 | 76 |
- Reach in refrigerator holding fish at 54 degrees F. Meats held in the reach in cooler were discarded.
- Hot food items (89 degrees F) were not being held in a hot hold unit; these items were discarded.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Provide thermometers for all refrigeration units
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent.
- 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) 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
|
10/19/2015 | 73 |
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