- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. OBSERVED BLOOD SAUSAGE AT 51.5F
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Discontinue using broken/chipped wares i.e. broken/cracked containers.
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03/17/2016 | 84 |
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- All employee medications must be stored in a first aid kit and away from food areas.
- Provide an accurate thermometer for cooking/holding/cooling processes i.e reach in coolers
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11/17/2015 | 85 |
- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- . Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry sanitizer solution at 200 ppm
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09/10/2015 | 92 |
- Bottled water with removable caps are not approved for use by employees in kitchen area. Hands may become contaminated when removing or replacing cap.
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05/06/2015 | 96 |
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(OBSERVED EMPLOYEES PERSONAL DRINKS NEAR OUTGOING PHF PREPERATION)
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. (NO DISPOSABLE TOWELS AT BACK DESIGNATED HANDWASHING SINK)
- Most recent graded inspection report must be posted in customer view.
- 229.163 (h) (6) wash as needed. 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.
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12/23/2014 | 74 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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09/29/2014 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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06/04/2014 | 93 |
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