229.166 (i) (1) (B) HWS improper use. Handwashing sink used do place used utensils. Use this sink is for handwashing only.
229.163 (h) (5) handling soiled equip. Employee observed going from handling soiled equipment to handling food without a proper handwash. Wash the hands whenever one changes from one task to another such as handling of soiled equipment and immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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229.163 (e) hands and arms. 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, handling contaminated items, and going from raw to ready-to-eat. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
229.165 (d) (1) (A)smooth.Storage shelf ing not smooth and easily cleanable. 229.165 (m) (1) (A)not clean. Shelling not clean to sight and touch. Repair and resurface shelves to made smooth and easily cleanable. Clean routinely to keep dean to sight and touch.
229.165 (h) (2)thermometer available. Refrigeration units must have an accurate thermometer inside. Thermometer reading 32 degrees F, actual temperature at 44 degrees F
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