- 229.163 (n) (1) eat.drink.smoke. Observed employee coffee stored on shelf next to food prep line. An employee must store and drink beverages only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.168 (c) (2) toxics above items. Observed toxic spray bottle stored on shelf next to and above condiment. All toxic items must be stored below and/or away from , equipment, utensils, linens, and single-use articles.
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10/14/2015 | 93 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee on food line handling food with bare hand. Ensure all employees are wearing gloves when handling Ready-to-Eat foods. If bare hands are being used ensure to 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.
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared salads in front cooler to have no date markings. 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.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles stored incorrectly (next to/above food) in various locations through out the kitchen. Ensure all toxic items are stored below and away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed drive-thru ice bin to have mold/mildew build up present. Ensure ice bins and ice machines are cleaned/sanitized routinely and kept mold/mildew free.
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05/11/2015 | 86 |
- Potentially Hazardous food not at required temperature in cooling unit. General Manager voluntarily discarded contents of refrigerator. Ensure all cold hold units are keeping potentially hazardous food at a temperature of 41 degrees or below.
- Observed employee assembling a hamburger with gloves that were ripped and exposing bare hand. Ensure employees are wearing clean gloves that are in good repair. Also ensure to change gloves as necessary and to wash hands properly in between glove change.
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view and current Food Establishment Permit.
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11/25/2014 | 88 |
- Post current food license and inspection report in public view.
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07/24/2014 | 97 |
- Install one missing floor drain cover.Clean some of the floor drains from debris.
- Need to post current food license in public view.Also post inspection report.
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01/06/2014 | 94 |
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