- 229.164 (o) (6) (B) (ii). At or below 41 degrees Fahrenheit. Potentially Hazardous foods must be maintained at or above 41 degrees Fahrenheit. Items were place on top of the cold hold unit that required temperature control. These items were at room temperature. Cool this back to 41 degrees Fahrenheit and discard at the end of day. You can only claim time only as a public health control if the item is marked with a time to indicate four hours after being placed off of temperature control. Otherwise keep these in refrigeration.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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12/09/2015 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Donated food not protected from contamination. Not storing animal product in Cold hold units with proper seperation or stacking. Observed raw eggs stored over raw beef. Store animal products by separating each species, or stacking in cooking temperature order, highest cooking temperature on the bottom and up. Generally, this is poultry, beef, pork, fish.
- 229.164 (o) (7) (A) consume by date (prepared).Items in the walk-in unit without date labels indicating the date processed and placed in cold hold. Label items placed in cold hold greater than 24 hours with the date prepared. Discard after 7 days with day one being the date prepared.
- 229.165 (m) (1) (A)not clean. Cloth towels used in food storage areas not clean. Use only surfaces that are easily cleanable in food storage areas, or clean dry cloths when they become soiled.
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09/01/2015 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared. Preparted PHF in walk-in cooler not labeled with the marked as to date.
- 229.168 (j) (1) 1st aid kit labeled. First aid supplies that are in a food establishment for the employees' use not labeled as specified. First aid bandages and creams kept in a bowl stored in with dishware. The first aid equipment must be labeled to clearly identify these items.
- . 229.168 (j) (2) 1st aid kit stored properly. First aid supplies that are in a food establishment for the employees' use not stored in a kit or a container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles. First aid items stored in with the dishware. Store these items away from the food, equpment, utensils, linens, and single-service or single-use articles.
- 229.165 (k) (14) (A)chlorine solution. Dishwashing machine not providing chlorine for sanitizing. Use of the priming switch did not get chlorine to the machine. Have the machine service. Use a properly set up three compartment sink untill repaireed.
- 229.165 (m) (1) (A)not clean. Food contact surfaces must be clean to sight and touch. Ice machine bin with visible growth and dirt. Routinely clean the machine bin to keep clean to sight and touch.
- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. There were a few certified food handlers; however, the food manager was off for the day. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
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05/14/2015 | 84 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (6) (B) (ii). 41 degees Fahrenheit or less. Potentially Hazardous Foods must be held at 41 degrees or less after proper rapid cooling. Items stored on top of prep unit are not under temperature control. These measured 61 to 62 degrees Fahrenheit. There are two options for this issue. 1) put the PHF into a cooling unit to maintain at 41 degrees or less. 2) Time date the product when placed off of temperature control, these would need to be discarded after 4 hours off temperature control.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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01/26/2015 | 88 |
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