- Chicken at 110F inside Hot hold cabinet, provide for proper reheating to 165F and then maintain at 135F or greater temperature.
- 229.168 (d) (2) (A) (i) use toxics according to label. Bleach inside front sanitizer container at greater than 300 ppm.------Corrected.
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12/17/2015 | 92 |
- 229.164 (o) (6) (A) PHF>135. Gravy needs to be at 135F or greater temperture.
- 229.167 (p) (5) use of wrong sinks. Pans stored inside mop sink.
- 229.165 (k) (14) (E)chemical not used to direction. Use 1/2 tsp. bleach per gallon of water fo sanitizer. Bleach greater than 200ppm.
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08/18/2015 | 88 |
- 229.167 (p) (5) use of wrong sinks. Employees washing pots and pans in mop sink and hand washing sink. Use only three compartment sink for wash, rinse and sanitize.
- 229.165 (r) (3) (D)no sanitization. Need adequate amount of sanitizer for three compartment sink.
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05/12/2015 | 93 |
- 229.165 (r) (3) (D)no sanitization. Need 50-100ppm Chlorine solution for manual warewashing.
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01/05/2015 | 97 |
- 229.163 (h) (6) wash as needed. Employee observed not washing hands appropriately inbetween changing tasks such as cleaning and preparing food.
- 229.167 (p) (5) use of wrong sinks. Food pans stored inside mop sink. Mop sink is for disposal of mop water only.
- 229.165 (r) (3) (D)no sanitization. No sanitizer detected at three compartment sink during manual warewashing.
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06/02/2014 | 89 |
- 229.167 (p) (5) improper use of sinks. Pan stored inside mop sink. Mop sink to be used for wastewater disposal only.
- 229.165 (k) (14) (A)chlorine solution. Need to use 50-100ppm chlorine bleach at sanitizer compartment at three compartment sink. No chlorine residual detected at three compartment sink set-up.
- #22-One person per shift needs Food Manager Certification.
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09/17/2013 | 90 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135°F to 70°F within 2 hrs then from 70F to 41F or below within 4 hours. Condemned 25 lbs of improperly cooled refried beans (@ 51F held overnight in walk-in cooler).
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas. Observed bleach containers on same shelf as clean dishwares stored above food contact surfaces.
- There must be at least one person per shift who is Food Manager certified.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods 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. Ensure all employees handling RTE with bare hands have been trained and have the proper documentation.
- Follow proper handwashing procedure for barehand contact of RTE. Employees must wash hands 2x prior to using the sanitizer.
- 229.165 (m) (1) (A)not clean. Food-contact surfaces and utensils not clean to sight and touch: clean and sanitize can opener, in-use fryer kept in dry storage area, single service plates stored under serving line must be protected.
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01/15/2013 | 82 |
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