- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open cup near food items on drive-thru counter. Employees must drink from clean closed beverage containers with cleans hands and away from food areas.
- 229.166 (i) (1) (B) HWS improper use. Observed spatula stored in HWS near chicken area. Use this sink for hand washing only.
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handling lettuce and making biscuit sandwiches with bare hands. Ensure employees are wearing gloves at all times when handling ready-to-eat foods. Bare hands may be used if establishment provides documentation that food employees contacting ready-to-eat foods with bare hands utilize two or more control measures to provide additional safeguards to hazards associated with bare hand contact.
- 229.168 (c) (1) toxics stored. Observed bottle of graffiti remover stored next to box of ketchup packets. Ensure all toxic items are stored away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed rear ice machine to have a vast amount of mold/mildew build up inside. Ice machine will need to be emptied and sanitized before use. Ensure to clean/sanitize ice machine regularly to prevent mold/mildew growth.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired (01/2015). You have 10 days to obtain a valid permit.
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05/13/2015 | 83 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
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11/10/2014 | 97 |
- Quat ammonia sanitizing solution temperature off required levels. Keep quat ammonia sanitizing solution within (200ppm-400ppm).
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01/30/2014 | 97 |
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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.
- 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. 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.
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07/11/2013 | 94 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods ( 1/2 lb Ground beef at 114F located on the serving line)not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. NOTE: Product condemned and vooluntarily destroyed IAW city ordinance.
- 229.166 (i) (1) (B) HWS improper use(food debris and cleaning cloths inside HWS located in the Fry Station area.. Use this sink is for handwashing only.
- 229.165 (d) (1) (B)free of breaks, cracks. Rusty racks in the Drive-Thru refrigerator. Food contact equipment must be in good repair.
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. 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.
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09/26/2012 | 85 |
- 229.163 (n) (2) (A) closed beverage container(assure Employees' beverage containers have a tight fitting cover and a straw and placed in an area that will not contaminate food/food contact surfaces-equipment). Employees must not eat, chew, drink from an open cup(to include twist top,pull tab containers).
- Potentially Hazardous food(prepared chicken at 55F) not at required temperature in cooling unit. food must be maintained at or below 41°.
- 229.166 (g) (4) (B)backflow preventer(located at mop sink basin) and warewash faucets /pooling water inside cabinets underneath beverage island,leaking. Replace Device(Back flow) and repair leaks. Provide for adequate backflow prevention device.
- 229.165 (m) (1) (A)not clean(knife rack with food debris and knives stored as clean). Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces.
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12/14/2011 | 84 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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, and provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report and Food license in customer view.
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03/31/2011 | 93 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using other control measures approved by the regulatory authority. 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 o work, or control measures approved by the regulatory authority.
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07/27/2010 | 96 |
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