229.167 (p) (5) use of wrong sinks.Food and utencils stored inside hand washing sink. Hand washing sink for hand washing only.
229.164 (e) (1) (D) (ii)Bare hand documentation. Employees using bare handed contact with ready to eat food, salad, without bare hand contact doicumentation. Management states that the will use gloves.
229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store eggs below shredded cheese and or other ready to eat foods.
229.164 (o) (7) (B) consume by date (pkgd). Need expiration date labeling for smoked ham.
229.167 (e) (3) (A) no towels. Provide towels at handwashing station at front and backside near dishwashing machine.
* 229.163- one person per shift needs to be a certified food manager. certified food manager not present.
229.165 (n) (1) (D) (vii)utensils in Water. In use utencils stored inside container of water not maintaing 135F temperature and or appropriate sanitizer.
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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: hand sanitizer, nail brush.
229.164 (f) (2) (A) (ii) (II) meat arrangement. need to store raw fish above raw chicken.
229.167 (e) (3) (A) no towels. Need towels at hand washing sink beside back door.
229.168 (a) toxics not labeled. Label soap bottle at three compartment sink.
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