Potentially Hazardous Food not at required temperature in reach-in cooling unit(sandwich cooler near front door). Observed foods at temperatures ranging from 64F-72F during time of inspection. Foods were promptly and voluntarily discarded by management. Ensure cooling unit is not in use if unable to maintain a temperature of 41F or lower.
Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
02/10/2016
92
Use 3 compartment sink for proper manual ware washing (wash-rinse-sanitize).
Label information shall include the common name of the food or an adequately descriptive identity statement. Ensure customer self-service items (donuts) are accurately labeled and not informally packaged by store employees.
Observed hot dog weenies and taquitos being held at 105°F at time of inspection. Potentially hazardous foods must be maintained at 135°F or above. Manager stated food was placed on unit approximately an hour before inspection. Employee raised hot hold unit temperature to 170°F and tested food with a probe thermometer to ensure it was holding the needed minimum temperature. Within 15 minutes of adjusting the unit, the internal temperature of the foods was approximately 155°F.
08/28/2015
88
229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
There must be at least one person per shift who is Food Manager certified.
01/23/2015
91
229.166 (i) (1) (A)HWS not accessible. Hand sink provided in warewash room is blocked with objects and employees cannot have access to it. Ensure hansink is always accessible, and supply with soap and papertowels.
Monitor use by dates of potentially hazardous foods stored in coolers. Condemned 2 packages of expired 5-oz burritos.
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