Babe's Old Fashioned Food, 9207 Huebner Rd, San Antonio, TX - inspection findings and violations

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Business Info

Name: BABE'S OLD FASHIONED FOOD
Address: 9207 Huebner Rd, San Antonio, TX 78240
Total inspections: 8
Last inspection: 10/16/2015
Score
89
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Inspection findings

Date

Score
  • potentially hazardous foods need to be kept at 41F or below. less than 4 hours recool to 41F in walkin monitor temperature and destroy if needed.
  • 229.165 (h) (2)thermometer available Need thermometer in reach in cooler.
  • 229.165 (k) (14) (E)chemical not used to direction. bleech sanitizer to strong.
 10/16/201589
  • 229.167 (e) (3) (A) no towels.need towels at handsinks.
  • 229.168 (c) (1) toxics stored. chemicals need to be stored away from food contact surfacesand have tops on the container.
  • supervisor has taken the ffcc and is awaiting the results.
  • 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
 07/24/201588
  • 229.165 (k) (14) (E)chemical not used to direction. THE SANITIZER IN THE CLOTH BUCKET IS GREATER THAN 100PPM, DO NOT USE SOAP IN THE SANITIZER HAVE A SEPERATE BUCKET FOR THE SOAP AND WATER.
  • * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT HAS TO BE FOOD MANAGER CERTIFIED. SCHEDULE PERSONNEL
 01/26/201594
  • Ensure someone takes a food safety certification class. There should be a certified food safety manager at all times during hours of operations.
 03/27/201397
  • 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.
 11/27/201297
  • 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.
  • Use only food grade scoops and store with handle up and out of food product.
 02/16/201294
  • 229.164 (f) (2) (A) (ii) (I) separation of meats. Do not store eggs on shelf on top of uncooked chicken. Eggs must be stored on bottom shelf.
 10/17/201196
  • 229.164 (f) (2) (A) (iv) not covered. Provide that all items storecd in cooler are covered.
  • 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store eggs on bottom shelf of cooler rather than above raw and ready to eat food items. Manager corrected at time of inspection.
  • 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed (gnats).
 06/02/201193

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