Potentially Hazardous Foods must be maintained at 135°F or above. The steam table was holding marinara at approximately 100F during time of inspection. The manager stated the marinara had been in the holding unit for approximately 15 minutes therefore is was rapidly reheated to 172F and placed back into a hot holding unit.
Observed two unlabeled spray bottles near the cashier stand during the time of inspection. Label spray bottles with the common name of the toxic material.
12/17/2015
92
Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
Ensure ice machine is cleaned regularly to prevent mold/mildew growth.
09/21/2015
93
Steam table holding marinara and garlic butter at 125F, rapid reheated and now holding over 135F
Observed drinks in prep-lines, with lids and some without lids. Ensure designated drink area for employee drinks with lid and straw.
Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure Registering and successfully completing a Food Manager Certification course.
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