| No violation noted during this evaluation. | 03/03/2016 | 100 |
- 229.167 (e) (3) (A) no paper towels at the back handsink....COS
|
10/12/2015 | 97 |
- 229.163 (i) not in HWS...keep all handsinks free of items...COS
- 229.165 (m) (1) (A)not clean.....please sanitize and de-lime the interior of the ice machine...
- Ch 13, Art II, section 13-26 Display current permit.
|
05/18/2015 | 90 |
- 229.165 (m) (1) (A)not clean....ice paddle.
|
01/02/2015 | 97 |
| No violation noted during this evaluation. | 03/18/2014 | 100 |
- The walk-in cooler (used to store UHT milk and salad) is reading a temperature of 47F. Chicken salad was tempted and showed a temperature of 47F. Note: This Walk-in cooler is not used to store raw chicken products. Ensure to bring the temperature of the walk-in cooler at 41F or less in a timely manner.
- Walk-in cooler is reading a temperature of 47F and slightly raising. Ensure the temperature is at or below 41F.
|
07/26/2013 | 92 |
- Provide that all food items stored in refrigeration units can maintain a minimum of 41F and below. (Reach-in refrigeration unit was not operational at time of inspection and was storing raw chicken at time of inspection. Chicken measured at 51F at time of inspection. Food Condemned.)
- Provide that all employees are washing hands before donning disposable gloves or changing stations and tasks in the kitchen area. (Observed employee donning a new pair of gloves without washing hands first on the Food prep line in the kitchen area.)
- Provide that an employee is Food Manager Certified and onsite at all times food prep is taking place in the establishment. (Current Manager was not Certified at time of inspection.)
- Provide that all refrigeration units that do not have a built-in thermometer to accurately measure temperature have a thermometer placed on the inside of the units. (No thermometers inside the reach-in refrigeration units in the kitchen and drive thru window areas at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized.(Bottom of refrigeration units in the dry storage area are dirty with chicken debris and wet paper towels.)
- Provide that all food contact surfaces are cleaned and sanitized.(Refrigeration units where chicken is breaded and flowered is extremely dirty with food debris inside the unit.)
- Provide that all food contact surfaces are cleaned and sanitized.(Refrigeration units where chicken is stored across from kitchen handsink is extremely dirty with food debris and flower at time of inspection. Unit was off temperature at time of inspection provide that no food items are stored in the unit until repaired.)
- Provide that all food contact surfaces are cleaned and sanitized.(Ice Machine is dirty with black mold at time of inspection.)
|
11/14/2012 | 82 |
- Provide that all employee are washing hands when changing stations or tasks in the kitchen area.(Observed employee move away from prep line and return to station without washing hands and donning a new pair of gloves.)
- Provide that employee do not drink from open containers in the kitchen area.(Open can of soda found in the employee drink section in the kitchen area.)
- Provide that all handwash stations are accessible.(Handsink across from the fryer area is blocked with towels and green scrub pads.)
- Provide that all food contact surfaces are cleaned and sanitized.(Bottom of refrigeration units in the dry storage area are dirty with chicken debris and water build up.)
- Provide that all food contact surfaces are cleaned and sanitized.(Refrigeration units where chicken is breaded and flowered is extremely dirty with food debris inside the unit.)
- Provide that all food contact surfaces are cleaned and sanitized.(Dirty knife observed on the magnetic holder in the kitchen area.)
- Provide that utensils stored in the steel shelf next to the front door of kitchen are kept cleaned and sanitized.(Shelves and utensils found dirty at time of inspection.)
|
04/25/2012 | 86 |
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. (No sanitizing solution was available at one of the handwash stations in the kitchen area.)
- Please provide that employee do not eat or drink on the food preparation lines in the kitchen area.(Bottle of water and Power drink can found in the kitchen area.)
- Please provide that all refrigeration units have accurate and calibrated thermometers.
- Please provide that all food contact surfaces are cleaned and sanitized.(Dirty Knive found on the floor in the kitchen area.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Refrigeration units are dirty with food debris at the bottom of shelving.)
|
10/25/2011 | 86 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Employee did not wash hands before donning gloves for working with food.
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Storing toxic next to food items.
- 229.165 (h) (2)thermometer available.
- Equipment used in storing food not cleaned.(ice machine,reach in cooler) Cutting surface not smooth.
|
04/20/2011 | 79 |
- 229.168 (c) (2) toxics above items. Improperly storing toxic chemicals next to food products. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean and sanitize all food contact surfaces, ice machine.
- 229.165 (r) (3) (D)no sanitization. Employee observed rinsing of utensil then placing in drying rack. Utensils must be washed with soap and water, rinsed, then placed in a sanitizing solution for an appropriate length of time.
- Provide for one certified food manager to be in the establishment per 12 hour Shift. Sources for training can be found at the city website. http://www.sanantonio.gov/health/Food-Managers.html
|
12/06/2010 | 84 |
- Please provide that all handwash stations have soap and towels.(No towels in the men's restroom.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Manager has taken Food Manager's Course but does not have Certificate of completion.)
- Please provide that refrigeration units have an accurate and calibrated thermometer.(No thermometers in the cold hold units in font kitchen area.)
|
03/11/2010 | 91 |
- Potentially Hazardous food not at required temperature (41 degrees or less) in cooling unit. Please use a time and temperature log on all potentially hazardous foods in reach in cooler.
- Reach in cooler in back kitchen unable to keep product temperature under 41 degrees. Temping at 45-46 degrees.
- Reach in cooler did not have a thermometer provided.
|
10/27/2009 | 89 |
| No violation noted during this evaluation. | 04/10/2009 | 97 |
| No violation noted during this evaluation. | 12/09/2008 | 97 |
Restaurant representatives - add corrected or new information about Chick Fil A, 11558 Bandera Rd, San Antonio, TX »