- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT MUST BE FOOD MANAGWER CERTIFIED. PLEASE SCHEDULE THE ALTERNATE TO TAKE THE CLASS.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
- Ch 13, Art II, section 13-26 Display permit. 229.171(f)permit required. NEED TO POST NEW FOOD ESTABLISHMENT LICENSE WITH 2015 EXPIRATION DATE ON IT.
|
11/07/2014 | 91 |
- PERSON IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION AVAILABLE/PRESENTABLE ON PREMISE AT ALL TIMES.
|
08/23/2013 | 97 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
|
01/18/2013 | 94 |
| No violation noted during this evaluation. | 07/26/2012 | 100 |
| No violation noted during this evaluation. | 01/09/2012 | 100 |
- 229.163 (f) (1) 20 seconds. Employee washed one hand only in 3 compartment sink with no soap and dried on clothing between tasks.
- No certified food manager present at time of inspection. Per management in process of hiring new manager who will be certified. Advised that at least one certified food manager must be present at all times while food is being prepared and served.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
|
07/06/2011 | 90 |
- Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. 229.166 (i) (1) (A)HWS not accessible. INSPECTOR COULD NOT RUN WATER AT HANDSINK DUE TO IT BEING UNACCESSIBLE BY BAGS OF COFFEE FILTERS BEING STORED IN SINK.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels. 229.167 (e) (3) (A) no towels. INSPECTOR FOUND NO PAPERTOWEL AT THE HANDWASHING SINK IN KITCHEN.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles. Label spray bottles with common name of toxic material. INSPECTOR FOUND BLUE CHEMICAL IN SPRAY BOTTLE THAT WAS NOT LABELED WITH CONTENTS.
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic items away from food and other items needing protection by spacing or partitioning. INSPECTOR FOUND TOXIC CHEMICAL BOTTLE STORED NEXT TO TORTILLAS IN KITCHEN.
- No Heimlich poster posted. INSPECTOR DID NOT SEE A HEIMLICH MANEUVER POSTER IN ESTABLISHMENT.
- Ch 13, Art II, section 13-26 Display permit. Provide you Food Establishment License must be posted in view to public. INSPECTOR DID NOT VIEW FOOD ESTABLISHMENT LICENSE POSTED IN VIEW TO PUBLIC.
- NO ONE ON SITE AT TIME OF INSPECTION COULD SHOW PROOF OF FOOD MANAGERS TRAINING. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND BE ABLE TO SHOW PROOF OF THE FOOD MANAGERS CERTIFICATION.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. INSPECTOR DID NOT SEE ANY FOOD INSPECTION REPORT POSTED IN THE ESTABLISHMENT.
|
02/16/2011 | 78 |
- MUST MAINTAIN ENPLOYEE KITCHEN HAND SINK FREE OF ALL ITEM STORAGE WITHIN BOWL TO ALL FOR FREQUENT USE AT ALL TIMES.
- MUST FURNISH EMPLOYEE HAND SINK WITH HAND SOAP AND HAND DRYING PAPER TOWELS AT ALL TIMES.
- WILL BE NEEDING FOOD MANAGER CERTIFICATION FOR PERSON IN CHARGE OF KITCHEN.
- MUST POST A HEIMLICH HUG POSTER ON NOTICEABLE WALL LOCATION.
|
07/02/2010 | 88 |
Restaurant representatives - add corrected or new information about Comfort Suites, 5130 Vantage Way, San Antonio, TX »