- 229.164 (r) (1) (A) labeled properly. Observed items that are prepared and packaged in the establishment that were not labeled as specified by law. Food packages must be labeled as specified in law. Label information shall include an accurate declaration of the quantity of contents. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.166 (c) (2)under pressure. Observed hot water in front hand washing sink to not be working properly and cold water was shut off at valve. Hot and cold water were corrected on site. Ensure all hand washing sinks have hot and cold water under pressure at all times.
- 229.167 (e) (2) no soap. Observed front hand washing sink to not have soap available. Supply every handwashing sink with soap.
- 229.165 (q)food contact not sanitized. Observed employee cap and apron stored on food prep table in front kitchen area. Ensure all personal items are stored below and/or away from food, clean equipment, utensils, etc...
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02/08/2016 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Employees burning incenseand storing tools in hand sinks. Use these sinks is for handwashing only.
- Food packaged (fruit cups,bagged ice,produce,fried items from another vendor,prepackaged meat items available for customer self-service)in a food establishment must be labeled as specified in law, including 21 CFR 101, Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers, and 9 CFR 381, Subpart N, Labeling and Containers. NOTE: Refer to the following website regarding obtaining a manufacture's license and requirements: http://www.dshs.state.tx.us/foods/foodmangen.shtm
- 229.164 (v) (4) PHF > shelf life.Potentially hazardous food exceeds shelf life Prepackaged meat in the freezer and numerous dairy products) for as specified in code. PHF may not exceed the shelf life for as outlined in the rules. NOTE: All expired items were condemned and voluntarily destroyed IAW the city ordinance.
- 229.164 (t) (2) - Unapproved source.Food ( approx. 20 each prepackaged fried items from an unknown source)is from an unapproved source. Discard food from an unapproved source. NOTE: Items from unapproved source were condemned and voluntarily destoyed IAW the city ordinance.
- 229.164 (v) (6) foods distressed(Approx. 30 lbs. Thawed and refrozen meat items located in the Walk in Freezer: Condemned and voluntarily destroyed IAW the city ordinance). Food which has been previously thawed and refrozen may not be offered to the Public.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hot water at hand sink(rest room) is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- food not protected from contamination(bulk food items stored in the rest room). Protect food from contamination by storing food in packages, covered containers, or wrappings in an approved storage area not in the rest room. NOTE: Remove all food items from the rest room immediately and store in an approved safe area.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects(pallets of food) and employees cannot have access to it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (3) (A) no towels. There are no paper towelsWarewash area) at the hand washing sink. Supply the handwash station with individual disposable towels.
- 229.168 (c) (1) toxics stored. Toxic items(cleaning products) stored with items needing protection(meat cutting an grinding machine parts,stored as clean, on a drying rack). Store toxic items below and away from food areas, remove all poisonous items from food areas
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.165 (m) (1) (A)not clean. Food contact surfaces(accumulated food debris on meat cutting equipment and inside produce display case) unsightly (dirty or not clean). Clean/sanitize food contact surfaces.
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01/30/2014 | 65 |
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