- Changed to gloves.
- Correct labeling on cooked refrigerated foods and sauces.
- Bleach level too strong inside sanitizer bucket. Need a half cap of bleach per gallon of water.
- * 229.163(b) Demonstation of Knowledge. Certified food manager not on duty at time of inspection.
- Need visible thermometers for Reach-In Freezer and Refrigerator storing potentially hazardous foods.
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01/05/2016 | 83 |
- #2- Potentially hazardous foods need to be held at 41F or less temperature. Chicken at 52F inside Reach-In Cooler. Food manager transfering potentially hazardous foods to other cold hold unit.
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08/27/2015 | 95 |
- Potentially hazardous foods need to be kept at 41F or less temperature on cold hold service equipment.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods need to be kept at 135F or greater temperature inside hot hold servicing unit.
- 229.168 (d) (2) (A) (i) use toxics according to manufacturer's direction. Sanitizer is greater than 200PPM. Use only a capful of bleach per gallon of water.
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05/21/2015 | 87 |
- 229.167 (p) (5) use of wrong sinks. Scoop stored inside hand washing sink. No good hygienic practice.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees using bare hand contact of ready to eat foods without documentation 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: double hand wash, hand sanitizer, nail brush and or employee incintives.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility not maintained so that it is accessible at all times for employee use. Lid stored on top of sink at time of inspection.
- 229.165 (k) (14) (E)chemical not used to direction. Bleach mixture inside of container needs to be at 50-100ppm Cl-.
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03/16/2015 | 86 |
- 229.167 (p) (5) use of wrong sinks. employees using three compartment sink for hand washing instead of designated hand washing sink.
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date on cooked readt to eat rice bin.
- 229.165 (r) (3) (D)no sanitization. Use wash, rinse sanitize method for three compartment sink with bleach for sanitation.
- #22- one person per shift needs Food Manager Certification on site.
- 229.166- Need vacuum breaker for mop sink hose bib.
- Ch 13, Art II, section 13-26 Display permit. need to post current food Establishment license.
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05/06/2014 | 80 |
- 229.164 (o) (9) (A) (iv) written records. Establishments must verify effectiveness of an operation or process. Establishment must monitor critical control points as outlined in HACCP plan. Ensure to have a temperature log sheet to monitor the reach-in refrigerator and your hot hold unit. Monitoring temperatures will ensure the food is being maintain at proper temperatures and food safety practices are being done.
- No Heimlich poster posted.
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02/26/2013 | 93 |
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