- Although the kitchen reach in refrigerator is holding the proper temperature, water should not be collecting inside the refrigerator
- Reach in refrigerator shelves must be in good repair and be smooth, easily cleanable and non-absorbent.
- Replace dishracks as needed
- Food storage containers and lids must be in good repair and be smooth, easily cleanable and non-absorbent
- Posted permit expired 10/2015. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. Copy of permit can be emailed to kathleen.prenzler@sanantonio.gov
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11/12/2015 | 94 |
- Open top reach in cooler where the batters are stored is not holding the proper cold hold temperature. Food items were at 48 degrees F and were discarded.
- Refrigerated drawer is not holding proper foood temperature. Food items ranged from 44 - 49 degrees F. Food items were discarded.
- Reheating for hot holding to 74?C (165?F) should be done rapidly and should not exceed 2hrs. Bagged prepared food items at 108 degrees F under the heat lamps were then placed in the steam bath at 119 degrees F. This method of re-heating is not adequately reheating food items to the required temperature within the required time.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Although food items are properly labeled, there were several items still stored and being used after the posted discard date and time.
- 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 Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo at the Health Department desk from 7:45 am thru 4:30 pm for $15.45.
- Utensils and food storage items must be in good repair and be smooth, easily cleanable and non-absorbent.
- Clean the freezer drawer gaskets
- Clean the interior of all reach in coolers.
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08/24/2015 | 76 |
- Reach in refrigerator air temperature at 48 degrees F, food items removed from the refrigerator and PHF (TCS) discarded
- Provide an accurate thermometer for the reach in refrigerator under the dessert reach in refrigerator
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03/19/2015 | 92 |
- PHF must be cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. Chili was stored in the reach in cooler at 98 Degrees F for approximately 3 hrs.
- PHF must be maintained at 135°F. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. Sausage links held at 129 degrees F.
- Ensure that utensils are provided for salad food items.
- Thoroughly clean the areas where cooking pans are stored and areas where plates and bolws are stored.
- Establishment must post a valid and current food establishment permit; the posted permit expired 10/2013. Most recent graded inspection report must be posted in customer view.
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10/15/2014 | 80 |
- 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, (ICE MACHINE)portable equipment or utensils are placed has been found and documented.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
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07/11/2013 | 94 |
- Potentially Hazardous food not at required temperature in cooling unit. PHF must be maintained at or below 41? at all times when being kept at cold hold.
- 229.163 (h)- before handling. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens,etc. 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.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. The establishment must have hot water under pressure at each access point in the food establishment during all hours of operation.
- 229.165 (f) (11) (B) (ii) Ambient temp >41F. Provide adequate refrigeration. All coolers must maintain a temp of 41F or less at all times.
- At least one person per/shift must have an active Food Managers Certification. A Food Managers Certification must be obtained within 30 days.
- 229.165 (b) (2) (B)single service/use not clean. Food contact surfaces (utensils) unsightly (dirty or not clean). Food contact equipment clean, sanitized, and must be in good repair.
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01/10/2012 | 78 |
- 229.165 (f) (12) (B)integral thermomter. Need working thermometer for reach in cooler.
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12/29/2010 | 97 |
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