229.166 (c) (3) hot water sufficient. Not able to produce hot temperature water at the following lavatories an or hand washing sinks: men's avatory sink, lady's lavatory sink and hand sink adjacent to ice maker.
229.165 (k) (14) (C) (iii). 229.168 (a) toxics not labeled.
03/31/2016
93
229.167 (e) (2) no soap. Provide soap at hand washing sink at bar area.
06/27/2014
97
229.166 (c) (2)under pressure. Need hot water under pressure at three compartment sink. ie. minimum of 110F.
229.167 (e) (3) (A) no towels. Need soap and towels at hand sink at beverage station.
229.168 (c) (2) toxics above items. Bleach and or other chemicals stored above single service food articles and ice bags. Store chemicals away from single service items.
09/12/2013
90
229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed front handsink have coffee stains and back handsink has a can of soda.
229.167 (p) (5) improper use of sinks. Use warewsah sinks to wash-rinse-sanitize-air dry dishes/utensils/food-contact surfaces of equipment. Do not use as storage.
229.164 (r) (1) (B) (iv) manufacturer info. Food packaged in a food establishment is not labeled. Label grab and go fruit cups per State guidelines. (removed from counter)
229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened/defrosted in a food establishment if the food is held for more than 24 hrs and may not exceed manufacturer's consume-by date. Properly date-mark Deli sandwiches.
Monitor use by dates of potentially hazardous foods--condemned 10 expired fruit cups.
229.167 (e) (2) no soap. Supply the back hand sink with soap.
229.167 (e) (3) (A) no towels. Supply the back handwash station with individual disposable towels.
To avoid the risk of Botulism, do not shelve for sale foods in dented cans.
Clean tongs (for pickles) on clean washable containers.
11/01/2012
78
229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed handsink in warewash room being used for storage of supplies.
Do not shelve for sale potentially hazardous foods that are past the use by date: condemned 8 oz of Philadelphia cheese and Blimpie's Club sandwich.
229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces: observed toxic chemicals stored above handsink and warewash sinks.
229.167 (e) (2) no soap. Supply handwashing sink inn warewash area with soap.
229.167 (e) (3) (A) no towels. Supply the handwash station in warewash area with individual disposable towels.
229.165 (h) (2)thermometer available. Install thermometer in coolers storing potentially hazardous foods: no thermometer in cooler for sandwiches.
229.165 (m) (1) (A)not clean. Clean and sanitize tea spout and inside ice machine.
229.166 (f) (2) (A)HWS>100F. Ensure restroom faucets have hot water no less than 100F (currently @ 74.6F).
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