229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the hand wash station with individual disposable towels.
229.165 (q)food contact not sanitized. Observed dirty knives stored on magnet with clean knives. Observed tongs store improperly above fryer station. All utensils must be stored properly as discussed.
07/14/2015
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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.
229.163 (n) (1) eat.drink.smoke.. Open cup in a location where hood and food service items may be contaminated. Observed an open container for drinking in a loction where food and food service items can be contaminated by a spill. Drink only from a clean, closed spill resistant container in areas where food and food service items can be contaminated.
229.166 (f) (2) (A)HWS>100F. A minimum of 100 degrees F for hand washing and 120 degrees for use of chemical sanitization is reaquired for the operation of the food establishment. Repair and have hot water available for the establishment.
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