- 229.163 (f) (1) 20 seconds. Employee did not wash hands in between handling deliveries and returning to food prep duties. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. OBSERVED BAKER LEAVE THE BAKERY TO GET A DRINK AND COME BACK TO WORK, OPENING AND CLOSING DOOR TO BAKERY, WITHOUT WASHING HANDS.
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. OBSERVED SLICED SANDWICH MEAT IN BAGGIES IN COOLER WITHOUT A USE BY DATE OR ANY DATE STATING WHEN IT WAS CUT OR PACKAGED. PROVIDE DATES ON ALL BAGGED READY-TO-EAT FOOD ITEMS. INSPECTOR SPOKE WITH PERSON BAGGING ITEMS AND IT WAS CORRECTED ON SITE.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. OBSERVED PASTRIES AT THE BAR UNCOVERED AND NOT PROTECTED.
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02/25/2016 | 88 |
- Employee found drinking from an open cup while in the food service line. Employees must not eat, chew, drink from an open cup while on service line. INSPECTOR WITNESSED AN EMPLOYEE DRINK FROM AN OPEN CUP AT WORK STATION. ALL EMPLOYEE DRINKS MUST BE IN A CLOSED COVERED CONTAINER WITH A STRAW IN WORK AREAS.
- 229.168 (d) (2) (A) (i) use toxics according to law. Toxic chemicals not used as directed by law. Use toxic chemicals as dictated by law. TOWEL SANITIZER WITH BLEACH IS TOO STRONG, READING 200PPM. ALL TOXIC CHEMICALS FOR SANITIZING FOOD CONTACT SURFACES MUST BE BETWEEN 50-100PPM CHLORINE.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. BAKED ITEMS ON DISPLAY ARE NOT PROTECTED DURING STORAGE. ALL FOOD ITEMS TO BE STORED PROTECTED.
- Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION, BE PRESENT AND SHOW PROOF.
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09/16/2015 | 86 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION.
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01/27/2015 | 97 |
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