- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
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12/08/2015 | 97 |
- Use handwashing sink for handwashing only.
- All material used for sanitization must achieve sanitization. Equipment must remain in sanitizer for 30 seconds or more.
- Ensure ice machine is cleaned on a regular basis to prevent mold/mildew growth.
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09/15/2015 | 90 |
- Use this sink is for hand washing only.
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04/16/2015 | 96 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands/gloves such as drinking). Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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11/05/2013 | 92 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food (PHF) not at required temperature in cooling units. Ensure PHFs are stored at 41F or below in cooling units. DO NOT STORE FOODS IN UNITS UNTIL ABLE TO HOLD FOODS AT 41F or below.
- 229.164 (o) (6) (A) PHF>135. PHF must be maintained at 135°F or above. Observed briskets in hot holding cabinet at 122-130F.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw meats on shelves under vegetables/cooked foods in coolers to prevent cross contamination. Observed raw meats stored above cakes in the WIC.
- 229.168 (a) toxics not labeled. Label spray bottles and containers for soap with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (h) (2)thermometer available. Ensure all coolers storing PH foods and drinks have thermometers. Replace broken thermometer in WIC.
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05/16/2013 | 76 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed Hamburger patties at 66F, Chicken breast at 53F.**
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. ** Raw Chicken stored over onions and cut mushrooms. Verify all containers have a proper lid/covering.**
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
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03/13/2012 | 88 |
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