- 229.163 (e) hands and arms. Food employees not keeping their hands and exposed portions of their arms clean. 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. 229.163 (g) Wash before RTE.Employees not following approved procedures for washing hands or using a suitable utensil or single use gloves when handling ready-to-eat foods. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and precenting contamination from hands. AT THE TIME OF INSPECTION INSPECTOR NOTICED THAT FOOD SERVICE EMPLOYEE/COOK FAIL TO PRACTICE PROPER AND ADEQUATE HAND WASHING PROCEDURE. IN ADDITION, MANAGEMENT DOES NOT HAVE SINGLE SERVICE GLOVES FOR EMPLOYEES TO DONN. ASSURE THAT NO BARE HAND CONTACT OF RAW OR READY TO EAT FOOD OCCURS. USE PROPER DISPENSING UTENSILS.
- INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE/COOK CONSTANTLY REMOVE AND READJUST EARBUDS WITHOUT WASHING HANDS AND RETURNING TO FOOD PREPARATION SERVICES
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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: 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. Provide documentation that handling of ready-to-eat food with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees, not to work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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 food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, potentially hazardous food not label with the earliest or first prepared ingredient.
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. ASSURE ALL REACH IN COOLERS AND WALK IN COOLERS AND FREEZER ARE SUPPLIED WITH MECHANICAL TEMPERATURE MEASURING DEVICES.
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