- IF offering cooked foods must have a CFM on site. Discontinue cooking if no CFM will be obtained
- Label all foods manufactured on site/discontinue offering items not labeled for individual sale *butter
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03/22/2016 | 93 |
- Label food manufactured on site- ICE. List name/address/phone on each bag. Post State Manufacturers license
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02/04/2015 | 96 |
- Use effective pest control of gnats
- at least 1 CFM must be on site for any open food handling- if scaled back to prepackaged foods NO CFM will be required. With pizza making/burritos will be required to hold a valid certificate with credentials on site
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08/27/2014 | 94 |
- Use effective means of pest control for roaches.
- at least 1 person on duty must be a CFM with credentials on site
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01/09/2014 | 94 |
- Ensure raw eggs are stored below all other ready to eat food items.
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03/28/2013 | 96 |
No violation noted during this evaluation. | 02/08/2012 | 100 |
- At time of inspection there was not at least one employee that was food manager certified. An employee or employees must enroll in a food manager training course within 30 days so that there will be an employee at every shift that is food manager certified by next regular inspection.
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02/09/2011 | 97 |
- Food employee did not wash hands before putting gloves on. Food employees must wash hands prior to putting on a pair of gloves, prior to beginning food preparation, working with clean utensils and equipment, and as needed when changing tasks.
- Prepared potentially hazardous food stored in refrigerator not clearly labeled with a consume by date. Prepared potentially hazardous food that is going to be kept longer than 24 hours must be clearly labeled with a consume by date or date that the item was made. Prepared potentially hazardous food items may not be kept longer than 7 days after they were prepared.
- Hand washing sink in store was blocked by crates. 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.
- Hand washing sink in store did not have soap. Provide soap at this sink immediately.
- At time of inspection there was not at least one employee that was food manager certified. Establishment must have at least one employee that is food manager certified at every shift. Establishment has 10 days to provide a food manager certified at every shift or enroll an employee in food manager classes to be in compliance.
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05/27/2010 | 83 |
No violation noted during this evaluation. | 06/22/2009 | 100 |
No violation noted during this evaluation. | 09/11/2008 | 100 |
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