- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
- 229.164 (o) (7) (A) consume by date (prepared). Items can only be held in cold hold 7 days then discarded. Artichoke hearts in the refrigerator was labeled 10/7/2015. They were discared. Label items in cold hold greater that 24 hours with the date placed in cold hold. discard after 7 days, with day 1 being the day prepared.
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11/09/2015 | 93 |
- 229.163 (f) (1) 20 seconds. Observed several handwashes under 10 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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07/30/2015 | 96 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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03/31/2015 | 96 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw annal product from cooked. Raw s helled eggs resting on top of cooked/ready-to-eat in refrigeration. Raw product should be stored separately by species, or in stacking order by cooking temperature, the highest below the lowest. This is generally poultry, beef, pork, and then fish. Comminuted, ground, meets have higher cooking temperatures than whole meats wind must be placed properly.
- 229.164 (o) (6) (B) (ii). Less than or at 41 degrees Fahrenheit. Potentially Hazardous Foods must be maintained at or below 41 degrees Fahrenheit. Items in the cold hold prep unit were above this temperature cool rapidly by icing and discard at tee end of day. Have unit repaired to maintain the proper temperature. Am the o ption is date timing the product and discarding 4 hours after the the start time.
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11/18/2014 | 91 |
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Invoice posted shows $60.00 paid. License must be paid in full. A copy can be printed at the Health desk once paid. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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06/02/2014 | 93 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all food contact surfaces.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Items in prep station temped around 46 to 50 degrees Fahrenheit. Ratpud cool items to 41 degrees Fahrenheit by use of ice. Repair unit to keep food at or below 41 degrees Fahrenheit.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared Good items placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared.
- 229.165 (h) (2)thermometer available. Place accurate thermometers in a visible location in all cold hold Units. Have an accurate thermometer to monitor proper temperatures.
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12/02/2013 | 75 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean and sanitize all surfaces inside the refrigeration units.
- 229.164 (o) (7) (A) consume by date (prepared). Label food placed in cold hold greater than 24 hours with the date placed in cold. Discard after 7 days with the date prepared counting as day one.
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08/01/2013 | 84 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Donated food must be protected from contamination.
- 229.165 (b) (1) (B)single service/use. Damaged plastic. Food specific container must be designed to allow effective cleaning. ONLY FOOD GRADE CONTAINERS, DESIGNED FOR THE USE OF FOOD STORAGE, THAT CAN BE REPEATED WASHED, RINSED, SANITIZED, MAY BE USED FOR REPEATED FOOD STORAGE. 1) discontinue use of single-use food containers or non-food grade containers for food storage.
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12/12/2012 | 93 |
- 229.163 (h) (8) before gloves. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. INSPECTOR WITNESSED EMPLOYEE NOT FOLLOW PROPER HAND WASHING PROCEDURES, DID NOT WASH HANDS/EXPOSED ARMS BEFORE DONING CLEAN GLOVES.
- 229.167 (p) (5) improper use of sinks. HANDSINKS ARE INTENDED FOR HANDWASHING ONLY AND 3-COMPARTMENT SINKS ARE TO BE USED FOR UTENSIL WASHING ONLY. 1) Inspector witnessed employee continuously wash hands at 3-compartment sink
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. ALL FOODS MUST BE PROTECTED FROM CROSS CONTAMINATION BY KEEPING/MAINTAINING FOODS AND INGREDIENTS IN FOOD GRADE CONTAINERS WITH PROPER TIGHT FITTING LIDS. 1) INSPECTOR ENCOUNTERED SEVERAL FOOD ITEMS IN COOLING UNIT WITHOUT PROPER LIDS PROTECTING FOODS
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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 at 45F a max of 4 days. INSPECTOR ENCOUNTERED SEVERAL FOOD ITEMS IN COOLING UNITS WITHOUT DATE LABELS. ALL COMMUTED/PREPARED FOOD ITEMS HELD MUST HAVE DATE LABELS SHOWING THE DATE OF PREPARATION AND A USE BY DATE.
- 229.167 (e) (3) (A) no towels. Supply each handwash station with individual disposable paper towels. MISSING PAPER TOWELS AT HANDSINK.
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. ALL IN-USE SPRAY BOTTLES USED FOR THE DISTRIBUTION OF CHEMICALS MUST HAVE THE COMMON NAME OF THE CHEMICAL HELD IN SAID BOTTLE.
- 229.165 (m) (2)non food contact dirty. Clean equipment used for storing foods in reach in units. ALL INTERIOR SURFACES OF ALL COOLING UNITS, STORAGE UNITS, PREPARATION TABLES, SHELVING TO BE CLEANED AND SANITIZED ON ROUTINE SCHEDULED TIME TABLE. 1) Inspector encountered interior of cooling/freezing units with accumulation of spilled foods/debris, etc. 2) sweep, mop under all shelving areas and prep tables
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08/17/2012 | 75 |
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