- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
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01/26/2016 | 97 |
No violation noted during this evaluation. | 10/01/2015 | 100 |
No violation noted during this evaluation. | 04/28/2015 | 100 |
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: repair/replace rusty cooler shelves, replace cracked ice scoop.
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02/19/2015 | 91 |
- Monitor use by dates of potentially hazardous foods. Condemned tray of sliced bologna, hotdogs, two opened cartons of Soymilk, 1 pint of milk stored in coolers that were past the use by date. Also, remove old labels from food containers.
- There must be one person per shift who is Food Manager certified.
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09/08/2014 | 93 |
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