- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. Hand washing sink does not have hot water
- Packaged foods (crackers) must have proper labels
- Ice bags must be properly labeled
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Food items stored in the freezer must be protected. Note: Personal foods stored in reach in referator msut be covered and labeled as personal and kept separate from food for sale.
- Provide papert towels for the rest room
- Eliminate the presence of rodents by using any approved means; rodent droppings observed in the storage room behind the meat counter
- Store toxic items away from food (including personal food) and other items needing protection by spacing or partitioning.
- Water is collecting and freezing under the meat display. Display cases should not collect water inside.
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12/03/2015 | 76 |
- Employees not washing hands
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Bagged ice and ice cups available for customer self serve must be properly labeled.
- 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 o work, or control measures approved by the regulatory authority.
- Raw meats stored above ready to eat food items
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Supply each handwash station with individual disposable paper towels.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Clean the meat display case
- Clean the microwave
- Clean the interior of the "kitchen" open top reach in refrigerator
- The ice machine must be in good repair, tape is not a durable repair
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Protect food items stored in the walk in freezer
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09/01/2015 | 64 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Hot water at the hand sink is not working properly.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Employees storing opened soda can in the meat reach in refrigerator.
- Label information shall include the common name of the food or an adequately descriptive identity statement.
- Label information shall include an accurate declaration of the quantity of contents.
- Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be sold.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Food items stored in the freezer are not adequately protected.
- Hand washing sink must be accessible for the three compartment ware washing sink without going through closed doors.
- Provide paper towels for the hand washing sink
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Provide thermometers for all reach in refrigerators
- Although food items are protected, the reach in meat refrigerators should not be dripping condensate onto the food items when the refrigerator is in the defrost cycle.
- Clean the interior of the ice machine.
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03/23/2015 | 65 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Employee failed to use soap to wash his hands.
- Food packaged in a food establishment is not properly labeled. State manufacturing license is required when the establishment packages food items for customer self service.
- Food items packaged on site for customer self service must be properly labeled as required by the federal government. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Open packages of lunch meat and cheeses must be properly date labeled.
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- Storing toxic items above food items.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE and allow to air dry. Ice machine drain line drains into one of the three compartments making it impossible to use the three compartment sink properly.
- Install an air gap of two times the diameter of the drain line between the food handling equipment (ice machine) and the sewer line. The draine line draining into a compartment of the three compartment sink must be re-located and properly plumbed to the sainatry sewer.
- Meat processing equipment including the slicer, grinder and meat saw must be thoroughly cleaned.
- Post most recent graded inspection report in customer view. Posted permit expires 01/2015
- Clean the inside of the ice machine and proveide a door for the machine.
- Remove baby food that is expired.
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10/29/2014 | 66 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Do not sell packages of crackers not intended for retail/individual sale. Packages do not have proper labelling per State guidelines.
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. Condemned 1 lb of ham not in original casing and without a use by date and 0.25 lb of scrap meats that are not date-marked.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store vegetables above raw shell eggs in the cooler to prevent cross containation.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: Clean and sanitize doors, gaskets, and interior of the refrigerated display case.
- 229.165 (n) (1) (D) (vi)Cleaning schedule. Maintain cleaning logs for the meat slicers--units must be cleaned and sanitized every 4 hours. The log must provide the equipment (for ex "Proccessed meat slicer," "Raw meat slicer") date, times, employee name/s. Such equipment must be pulled apart and washed-rinsed-sanitized properly.
- 229.166 (i) (1) (B) HWS improper use. The handsink must be used for handwashing only.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of flies by using any approved means.
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07/24/2013 | 78 |
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. ** No dating/marking on any deli-lunch meat.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. No soap or paper towels at the hand wash sinks in the meat market.
- 229.165 (r) (3) (D)no sanitization. **Observed cleaning rags stored on the 3 compartment sink ready for use not stored in a sanitizing solution.**
- 229.165 (h) (2)thermometer available. ** No observed thermometer in the walk in cooler.**
- 229.165 (m) (1) (A)not clean. **Observed a bone scrapper on the ready to use drying rack with blood and meat debris.**
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. ** Observed frozen blood and food debris in meat freezers and coolers.**
- ** Ice machine is observed without a door/covering to protect the ice. All ice was discarded and a temporary covering was installed.
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07/19/2012 | 84 |
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