- Potentially Hazardous Food (PHF) / Time & temperature Control for Food Safety (TCS) foods must be maintained at the proper cold hold temperature. Liquid eggs at 72 degrees F were discarded.
- Food items and sauces that are held using time as a control must be labeled with a discard time
- Provide each handwash station with individual disposable paper towels.
- Provide every handwashing sink with soap - ladies rest room.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Liquid cleaning agent stored on top of a case of drinking straws.
- Faucet used for cleaning the ice cream machine must be in good repair and should not require a paper cup to "funnel" the water to keep it from spraying outside of the machine.
- Reach in freezer (to the left of the fryers) must be in good repair and not collect water that freezes, clean the food debris from the reach in.
- Thoroughly clean the microwave
- Clean the grease build up from the protein cabinet
- Food storage containers and those used in the protein cabinet must be in good repair and be smooth, easily cleanable and non-absorbent.
- The wire skimmer that is used for the fryer must be in good repair
- Ensure that items washed in the dish washing machine are cleaned properly. An insert washed in the dishmachine still had grease on it when it was removed from the machine.
- Post a current and valid permit, posted permit expired 10/2015
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02/25/2016 | 79 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Ready-to-eat, Potentially Hazardous Foods (PHF) may be held out of temperature control if they are marked with a discard time.
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) 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.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. 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.
- Clean the open top reach in refrigerator
- Clean the food debris from the protein cabinet
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09/22/2015 | 86 |
- 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.
- Supply each handwash station with individual disposable paper towels.
- Eliminate the presence of insects by using any approved means; gnats observed in the kitchen
- Dishes and food storage containers must be washed, rinsed and sanitized manually until the dish machine is repaired and properly dispensing sanitizer.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- 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.
- 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.
- Clean the ice machine
- Clean the bread/roll toaster
- REACH IN REFRIGERATORS MUST BE IN GOOD REPAIR
- ALL REACH IN REFRIGERATOR GASKETS MUST BE IN GOOD REPAIR
- Food storage containers and utensils must be in good repair
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07/15/2015 | 78 |
- Monitor use by dates of potentially hazardous foods stored in coolers. Condemned 11 16-oz expired processed egg whites.
- Ch 13, Art II, section 13-26 Display permit and most recent graded inspection report. Food Permit and most recent graded inspection report must be posted in customer view.
- There must be at least one person per shift who is Food Manager certified.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Moreover, a food employee that is drinking from a twist top bottle would be in violation of Section 229.163(n)(2). The intent of the provision is to reduce the risk of a food employee?s hands by contact with an area where the individual?s mouth has touched. According to the Food and Drug Administration, a bottle with a twist top does not meet the requirement. A container with a pop-up cap is considered to be a closed beverage container and meet the requirement because a person does not need to use their hands to open or close the bottle.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for hand washing only.
- Eliminate the presence of insects by using any approved means. Observed gnat (soda tower area) and roach activity (live roaches under prep table and evidence of roach activity in form of frass around water pipes in warewash area).
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09/09/2014 | 83 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- FOOD EMPLOYEE HANDLING CELL PHONE, THEN HANDLED READY TO EAT FOODS.
- 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.
- 229.164 (o) (9) (A) (ii) 4 hours. Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. ENSURE TO REPAIR HOT WATER FAUCET AT KITCHEN HAND SINK IN 24 HOURS.
- 229.165 (h) (2)thermometer available. Provide thermometer in REACH in cooler.
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07/31/2013 | 77 |
- Properly date-mark potentially hazardous foods stored in cooler/s. Remove old dates from storage containers.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means and maintaining a clean facility.
- 229.168 (c) (2) toxics above items. Store toxic items below and away from food areas, remove all poisonous items from food areas.
- 229.165 (m) (1) (A)not clean. Clean and sanitize inside coolers and ice machine. Remove grease build up in equipment (hot holding for meats, fryers, etc.).
- 229.165 (d) (1) (B)free of breaks, cracks. Repair/replace worn out cooler gaskets. Repair cooler doors to ensure they are trapping cold air inside coolers.
- 229.166 (f) (4) air gap 2x. Provide for an air gap with 1 ½ inches or two times the diameter of the ice machine drain pipe from the floor drain.
- Repair reach in freezer--unable to keep foods frozen.
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09/25/2012 | 77 |
- 229.165 (f) (12) (B)integral thermomter. Reach in cooler without an affixed thermometer. Provide thermometer in reach in cooler.
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean food contact surfaces. (Ice machine, reach in cooler)
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11/01/2011 | 94 |
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