- Supply the handwash station with individual disposable towels (kitchen hand sink).
- Observed an unlabeled spray bottle near the mechanical dish washer during the time of inspection. Ensure all spray bottles are properly labeled with their chemical contents.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Observed an unclean meat saw during time of inspection. Clean and sanitize all equipment to be used for food prep or service.
- Ensure the prep table in the meat cooler is cleaned regularly and free of any food debris.
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03/07/2016 | 88 |
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Observed an unclean meat saw during time of inspection. Clean and sanitize all equipment to be used for food prep or service.
- Food contact equipment (powder scoops) must be in good repair.
- Utensils (knives) must have smooth, easily cleanable surfaces. Ensure melted knives are not used.
- Ensure the prep table in the meat cooler is cleaned regularly and free of any food debris.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
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11/10/2015 | 90 |
- Observed reach-in cooler at a temperature of approximately 55F during time of inspection (~2:20PM). Manager stated food had recently been restocked due to lunch-rush therefore foods (sliced tomatoes, prepared salads, jalapenos, sour cream) were moved to another cold hold unit. Manager is using the walk-in unit as a cold hold until the reach-in cooler can be repaired or replaced. Ensure reach-in cooler is able to maintain a temperature of 41F or below or not be utilized. Will follow up in 24 hours to ensure reach-in unit is either working or not being used.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Ensure raw meat is stored away and below ready-to-eat foods.
- Refrigerated, ready-to-eat foods that will not be used on the date of preparation must have a Prepared-On or Consume-By date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of 7 days.
- Registering and successfully completing a Food Manager Certification course. Ensure a Certified Food Manager is on the premises during all hours of operation.
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08/25/2015 | 84 |
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- There must be at least one person per shift who is Food Manager certified.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meats/seafods below vegetables/ready-to-eat foods in cooler.
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01/09/2015 | 90 |
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize the inside of sandwich/salad cooler, walk in cooler shelves, inside of ice machine (rust), storage shelves, inside of beer cooler, etc.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, grease, food residue, and other debris: clean accumulated grease and debris on the exterior of grill, deep fryer, and other equipment and shelves.
- 229.163 (n) (1) eat.drink.smoke. Employees must eat/chew in designated areas away from food prep, handling and warewash areas. Observed employee chewing gum in kitchen.
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03/31/2014 | 93 |
- 229.166 (g) (1) (A) HWS not provided. Hand sinks must be provided inside the walk-n cooler (where meats are being sliced/chopped/ground)and in wait area where open food handling (such as slicing limes) are being conducted.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize knife rack, dry storage shelves, inside meat walk-in cooler, inside sandwich cooler etc.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
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10/31/2013 | 91 |
- Potentially Hazardous food not at required temperature in sandwich cooler. COndemned assorted dressings held at 62F in sandwich cooler. DO not store PHFs in sandwich cooler until it is able to hold foods at 41F or below.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw eggs on shelf under vegetables/cooked foods to prevent cross-contamination.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (h) (2)thermometer available. Ensure all coolers storing PHFs have thermometers.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside coolers, ice machine, storage shelves, meat slicer (must be pulled apart every time it gets cleaned and sanitized), ice scoops, prep tables, etc.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace missing/worn out cooler gaskets, etc.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (g) (1) (A) HWS not provided. Hand sinks must be provided inside the walk-n cooler (where meats are being sliced/chopped/ground)and in wait area where open food handling (such as slicing limes) are being conducted.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: clean accumulated grease from exterior of grill, deep fryers, bottom shelves of prerp tables, door handles for coolers, handsink knob, etc.
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05/29/2013 | 75 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Cross contamination observed: spice of chicken base mixed into brown sugar due to lack of coverings.** Protect food from contamination by storing food in packages, covered containers, or wrappings.
- ** Observed a bowl in place of a scoop for dry goods.** A scoop maybe stored in a container only of handle is not touching the food items.
- 229.165 (m) (1) (A)not clean. Equipment not cleaned when cross-contamination may have occurred. ** Observed a ready to use container of numerous utensils with various types of food debris contaminating the utensils therein.** The utensils were washed and sanitized.
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03/23/2012 | 93 |
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