- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Utensils must be in good repair and be smooth, easily cleanable and non-absorbent.
- Clean refrigerated drawer gaskets
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11/30/2015 | 90 |
- Refrigerated drawer is not holding the proper temperature; food items will be removed or stored on ice
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Provide thermometers for the refrigerated drawers.
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09/02/2015 | 89 |
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Provide thermometers for all reach in refrigeration units
- Clean or replace dish machine Racks as needed
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03/16/2015 | 91 |
- Thoroughly clean dish racks or replace as needed
- Pancake prep table must be in good repair
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12/04/2014 | 97 |
- 229.167 (p) (5) improper use of sinks. WATER PITCHER AND OTHER ITEMS FOUND IN FRONT END MARKED HAND SINK. ENSURE TO KEEP HAND SINKS FREE AND CLEAR FOR PROPER AND ADEQUATE HAND WASHING.
- ENSURE TO KEEP ALL WASH CLOTHES OFF CUTTING SURFACES AND IN A LABELED CONTAINERS WITH SANITIZING SOLUTION.
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08/22/2013 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store raw shell eggs under cooked/ready-to-eat foods/raw meats in cooler.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food and food contact surfaces.
- 229.165 (f) (12) (B)integral thermometer. Ensure all cooling units storing potentially hazardous foods have thermometers.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clean all equipment in the cooking and holding lines.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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12/13/2012 | 79 |
- Potentially Hazardous food not at required temperature in cooling unit. Food must be maintained at or below 41? at the time of donation.
- 229.165 (n) (1) (D) (v)equipment dirty. Food contact surfaces not cleaned and sanitized. Clean in use utensils.
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07/21/2011 | 92 |
- Handsinks must be used for handwashing only.
- Evidence of insects observed.
- Toxic items must be stored under or away from food and food contact surfaces.
- Install thermometers to all coolers storing potentially hazardous foods.
- There must be at least one person per shift who is Food Manager certified.
- Eliminate standing water inside cooler. Ensure handsink drain pipe leads directly into floor drain to prevent pooling of water on the kitchen floor. Repair leaking handsink drain pipe.
- Clean and sanitize counter tops, inside coolers and other equipment (toasters, waffle maker, storage for plates, etc), replace damaged food containers.
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06/01/2010 | 78 |
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