229.164 (o) (7) (B) consume by date (pkgd).Need to label use by dates on productopened for 24 hrs.
229.166 (c) (3) hot water sufficient.There needs to be hot water that is at least 100F at the handsink in the 3 compartment sink area, in the male restroom anf in the handsink out front.
229.165 (m) (1) (A)not clean. The 3 compartment sink area needs to be cleaned and kept clean for warewashing.
* 229.163(b) Demonstation of Knowledge. One person per shift needs to be food manager certified.
229.167 (e) (3) (A) no towels. towels need to be in dispenser.
02/15/2016
83
229.164 (o) (7) (A) consume by date (prepared). Need to place a use by date label on potentially hazardous foods stored over 24 hours. product/date opened/use by date not to exceed 7 days, day one is the day pkg is opened.
229.168 (c) (1) toxics stored. bleach stored next to soup in storage room. There are chemicals stored above the 3 compartment which almost eye level. a spill could cause injury to staff, please evaluate storage of chemicals.
05/20/2014
93
HANDSINK IN BACK ROOM IS BLOCKED BUT THE HANDSINK UP FRONT IS ACCESSIBLE. 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.
Store toxic items away from food and other items needing protection by spacing or partitioning. DISCONTINUE STORING TOXIC SPRAY BOTTLES ABOVE 3 COMPARTMENT SINK. TOXIC ITEMS MUST BE STORED BELOW WAIST LEVEL AND AWAY FROM CONTAMINATION.
Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION.
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