Soul Food Bistro, 5814 Rittiman Pz, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
| No violation noted during this evaluation. | 02/22/2016 | 100 |
- Macaroni that was cooked the night before was found at 49 degrees F in the reach in refrigerator.
- A spray bottle was found with an unidentified liquid in it. All bottles of liquid must be labeled with the identity of their contents.
- A bottle of cleaner was stored over food items. All toxic chemicals must be stored below and away from food.
|
10/01/2015 | 92 |
- 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.
- Items under the heat lamps are not holding the proper hot hold temperature.
- Maintain written procedures at the establishment to ensure compliance when time is used as apublic health control. Food items held under the heat lamps are not holding the proper temperature.
- Ready-to-eat, Potentially Hazardous Foods (PHF) may be held out of temperature control if they are marked with a discard time. Food items held under the heat lamps are not marked with a discard time.
- Potentially Hazardous Foods (PHF) held out of temperature control must be discarded within 4hrs.
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Hot water at the hand washing sink is st 97 degrees F
- Supply every handwashing sink with soap.
- Supply each handwash station with individual disposable paper towels.
- Eliminate the presence of insects by using any approved means. Roaches found under and around the serving line; in the kitchen cabinets and in the area where dirty dishes are collected.
- Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels.
- Use 3 compartment sink for proper manual ware washing. WASH in soapy water, RINSE in clear water (or under running water), then soak in a SANITIZER solution for a minimun of 30 seconds, then allow to air dry.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the 'person in charge' definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm
- Install an air gap of two times the diameter of the drain line between the food handling equipment (serving line ice bin) and the sewer line.
- Food contact equipment must be in good repair and be smooth, easily cleanable and non-absorbent.
- Post most recent graded inspection report in customer view.
|
06/09/2015 | 58 |
| No violation noted during this evaluation. | 11/10/2014 | 100 |
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