229.166 (f) (2) (A)HWS>100F. Hot water not at proper temperature of 100F at the handsink. Hot water at hand sink is less than 100 degrees.
04/10/2015
96
Observed food handlers not washing their hands with a mixture of hot and cold water only tempid water of 70F.
229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Handsinks not at proper tempeature and ranging in temperature (70-96F). Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Replace the continuous towel dispenser with a new towel roll.
Ready to eat foods intended for cold holding not at proper temperature of 41F in cold hold unit. All potentially hazardous foods must be held at 41F or below at all times.Consider after prepping to place items in cold hold in Ice.
229.164 (f) (2) (A) (i) (II) separation raw/cooked.Store all potentially hazardous foods according to cooking temperature.
229.165 (f) (12) (B)integral thermomter. Place thermometer in all cold hold units used to store potentially hazardous foods.
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