- Hand washing sink in the waitress area is ONLY for washing hands
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Clean the reach in refrigerator
- Clean the interior of the soda cooler
- Clean the blender
- Use food grade bags to cover food items
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12/08/2015 | 90 |
- 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 to work, or control measures approved by the regulatory authority.
- Bare hand contact of food requires a program that includes training on: proper hand washing, when to wash hands, where to wash hands, proper fingernail maintenance, risks of bare hand contact, good hygienic practices, employee health policies, jewelry prohibition.
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Use only food establishment approved chemicals, use licensed pest control company.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent
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09/09/2015 | 90 |
- 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.
- Raw shell eggs must be maintained at 45 F or less.
- 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.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Separate raw animal foods (raw meat) during preparation, holding, and dispensing, from ready-to-eat food.
- Maintain written procedures at the establishment to ensure compliance.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- PHF held out of temperature control must be discarded within 4hrs.
- Food contact equipment (storage containers) must be in good repair.
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03/24/2015 | 80 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified. Beans placed in the reach in refrigerator at 140 degrees F. Discussed proper cooling techniques with the owner.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time. Maintain written procedures at the establishment to ensure compliance.
- 229.167 (p) (5) improper use of sinks. Employee washing vegetables in hand sink. Use this sink is for handwashing only.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE, air dry.
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10/27/2014 | 84 |
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating or chewing while in the food service line. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- 229.166 (c) (3) hot water sufficient. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. All sinks must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- Establishment observed using only two compartments of the three compartment sink for manual ware washing. Establishment must follow proper ware washing procedures. Sink one soap and water; sink two water only; sink three bleach and water at proper concentration levels.
- Establishment has no working thermometers in reach in coolers. Establishment must have working thermometers in all coolers.
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01/26/2012 | 86 |
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