- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Establishment has already registered to attend the training.
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01/21/2016 | 97 |
- Potentially Hazardous Foods (PHF) must be maintained at 135?F or above.
- Maintain written procedures at the establishment to ensure compliance.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- PHF held out of temperature control must be discarded within 4hrs.
- Supply each handwash station with individual disposable paper towels.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Provide an accurate thermometer for the refrigerator storing Potentially Hazardous Foods (PHF)
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07/13/2015 | 82 |
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Post the current permit once it is received in the mail.
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12/03/2014 | 94 |
- There must be at least one person per shift who is Food Manager certified.
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine (two machines) drain pipe and floor drain equal to 2x the diameter of the pipe.
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05/15/2014 | 93 |
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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07/22/2013 | 94 |
- 229.165 (f) (11) (B) (ii) Ambient temp >41 F. Observed reach in cooler at 45 F. The ambient temp of all coolers must be kept at 41 F or below.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. The continuous towel system at the hand wash station cannot provide a clean dry towel. Supply the handwash station with individual disposable towels.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
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02/03/2012 | 91 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- Cream Cheese Temp at 75 F. Management condime food on site.
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01/12/2011 | 89 |
- Need thermometer for refrigeration unit storing food products.
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12/07/2009 | 97 |
| No violation noted during this evaluation. | 01/27/2009 | 100 |
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