- 229.164 (o) (6) (A) PHF>135.
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01/16/2016 | 95 |
No violation noted during this evaluation. | 09/14/2015 | 100 |
No violation noted during this evaluation. | 05/12/2015 | 100 |
- REPLACE WORN CUTTING BOARD, SMOOTH/EASILY CLEANABLE/GOOD REPAIR. 229.165 (d) (1) (B)free of breaks, cracks.
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01/29/2015 | 97 |
- 229.167 (e) (3) (A) no towels.need towels in dispenser in restroom an kitchen.
- 229.165 (f) (12) (B)integral thermomter.NEED THE THERMOMETERS IN THE COOLERS AND FREEZERS.
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09/29/2014 | 94 |
- MUST MAINTAIN ALL FOOD PRODUCTS COVERED/PRODUCTED WHILE IN REFRIGERATOR STORAGE - REFRIED BEANS, POTATOS, ETC.
- MUST DATE MARK ALL PHFs ONCE ENETERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
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08/23/2013 | 87 |
No violation noted during this evaluation. | 04/02/2013 | 100 |
- 229.165 (m) (1) (B)grease and soil accumulation. Venthood, wall and floor behind equipment needs to be cleaned.
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11/29/2012 | 97 |
- 229.164 (f) (2) (A) (ii) (III) diff. times or area. Do not store spoon in pan with bread pudding. Use food grade scoops only in bulk food storage bins.
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04/03/2012 | 96 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw beef stored next to and above open bag of shredded cheese. Ensure raw meats are stored below and away from ready to eat food.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. MUST PROVIDE PROOF OF REGISTRATION FOR FOOD MANAGER CERTIFICATION CLASS WITHIN 10 DAYS TO AVOID A CITATION
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11/23/2011 | 93 |
- A certified food manager must be present at all tmes when preparing, serving and or storing food.
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07/08/2011 | 97 |
- No Certified Food Manager on site. Advised owner that a certified Food manager must be on site at all times.
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03/17/2011 | 97 |
- NEED FOOD MANAGER CERTIFICATION FOR ALL MANAGEMENT ON PREMISE AT ALL TIMES.
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10/26/2010 | 97 |
- MUST FURNISH EMPLOYEE HAND SINK WITH HAND SOAP AT ALL TIMES.
- ALL MANAGEMENT OR EMPLOYEES LEFT IN CHARGE MUST BE IN POSSESSION A FOOD MANAGER TRAINING CERTIFICATION.
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07/07/2010 | 94 |
- Provide for one Certified Food Manager to be in the establishment per any 12 hour shift.
- No documentation present.
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03/22/2010 | 93 |
- Refried Beans in hot hold unit at 109°F all other Items at 140°F or better. Hot hold units will not rapidly reheat food to 165°F with in two hours. PHF should be rehaeated for hot holding to 165° F within 2 hours.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, or operating cash register that caused contamination of hands. Employee must hauls between task.
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Wash hands in hand wish in sink.
- No documentation present. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
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11/05/2009 | 83 |
No violation noted during this evaluation. | 07/16/2009 | 90 |
No violation noted during this evaluation. | 01/29/2009 | 97 |
No violation noted during this evaluation. | 10/16/2008 | 93 |
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