- 229.163 (f) (1) 20 seconds. Food employees not cleaning their hands ( or surrogate prosthetic devices for hands or arms) and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE/COOK DISREGARD PROPER HAND WASHING PROCEDURES. EMPLOYEE ONLY RINSED HANDS AND DID NOT USE SOAP.
- 229.163 (n) (2) (A) closed beverage container. Food employee drinking from a closed beverage container in a contaminating manner. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. EMPLOYEE PERSONAL DRINK WAS IN STYROFOAM CUP WITH LID BUT DID NOT HAVE A STRAW. IN ADDITION, SAID DRINK WAS BEING STORED ON COLD HOLD FOOD PREPARATION UNIT, DIRECTLY ABOVE FOOD PREPERATION AREA.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. 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. INSPECTOR WITNESSED THAT FOOD SERVICE EMPLOYEES INVOLVED WITH FOOD PREPARATION/COOKING ARE NOT WEARING SINGLE SERVICE GLOVES AND ARE NOT FOLLOWING DOUBLE HAND WASHING PROCEDURES. MANAGER VERIFIED THAT NO TRAINING HAS BEEN GIVEN TO EMPLOYEES ABOUT DOUBLE HAND WASHING PROCEDURES AND NOT DOUBLE HAND WASHING DOCUMENTATION IS MAINTAINED ON SITE.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.168 (c) (1) toxics stored. Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. INSPECTOR ENCOUNTERED AEROSOL CANS OF STAINLESS STEEL CLEANER BEING STORED ON SAME SHELF AS FOOD, FOOD EQUIPMENT, UTENSILS, ETC. MANAGEMENT REMOVED ITEMS AFTER BEING INFORMED OF SUCH.
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER ON DUTY. MANAGER ON DUTY COULD NOT PRODUCE A CERTIFICATE OF COMPLETION OF AN ACCEPTABLE FOOD MANAGER CERTIFICATION COURSE.
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