- Label spray bottles with the common name of the toxic material.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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11/13/2015 | 93 |
- Eliminate the presence of insects by using any approved means.
- Ensure all toxic chemicals are properly and clearly labeled. Ensure toxic chemicals are away from food service areas.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
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09/03/2015 | 91 |
- 229.165 (m) (1) (A)not clean.
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04/02/2015 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew gum, drink from twist top bottle while in the food service line.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris. Clean the exterior of all equipment (deep fryer, ovens, coolers, soda machines, etc) from accumulated food debris and grease.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside microwave ovens, grill.
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09/16/2014 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris. Clean the exterior of all equipment from accumulated food debris and grease.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
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01/15/2014 | 87 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris. Clean the exterior of all equipment form accumulated food debris and grease.
- Ensure the sanitizing solution for warewashing is within safe levels (50-100 ppm = half a teaspoon of bleach per gallon of water). Use Chlorine test strips.
- Ensure all wastewater from ice machine is flowing directly into the floor drain with an airgap equal to 2x the diameter of the pipe.
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08/22/2013 | 87 |
- ** Improper process of hand washing dishes. Observed employee omitting the second compartment with water only. compartment #1 = soap and water compartment #2 = water and sanitizer comaprtment #3 = empty Advised and corrected process. Rewash all dishware to verify proper clean, rinse, sanitize.
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09/28/2012 | 97 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Raw animal food stored with cooked ready-to-eat food. **Observed Cooler with heavy food debris of raw ckicken (open tank for chicken marinade, Open containers of raw chicken parts) and sweet potatoe pies and containers of spices uncovered.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. ** Observed heavy Food debris (raw chicken / batter mix) from the ceiling falling into prep area and hot grease friers.** Areas of contamination were clean and food (batter mix) was discarded.
- 229.165 (f) (12) (B)integral thermomter. ** Integral Thermometer broken, ensure all (every)cooler and freezers have working thermometers.**
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11/23/2011 | 93 |
- 229.168 (c) (1) toxics stored. Storing toxic next to food items...store spray paint away from ice machine and not on top...
- 229.165 (r) (3) (D)no sanitization....gave handout on proper wash, rinse and sanitize....
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03/08/2011 | 94 |
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