El Folklor Bakery, 5663 Randolph Blvd, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- Potentially Hazardous Food (PHF) must be maintained at 135 F or above. *** El Alimento potencialmente Peligroso debe ser mantenido en 135 F o arriba.*** The kolaches were at 115 degrees F
- Employees must follow proper hand washing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. *** Los empleados deben seguir mano apropiada que lava procedimiento antes de ponerse guantes lavando con jabon y agua caliente por 20 segundos y seca con toallita de papel.***
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. ***229,164 (a)(1)(A) Alimento sera obtenido de fuentes que se conforman con las leyes aplicables y son licenciados por el estado la autoridad regulativa que tiene jurisdiccion sobre el procesamiento y la distribucion de alimento.*** Contact 949-2000 or reference the following link to obtain a food manufacturer's license: http://www.dshs.state.tx.us/foods/foodmangen.shtm or http://www.dshs.state.tx.us/fdlicense/apps.shtm#food ***Contacta 949-2000 o menciona el lazo siguiente obtener la licencia de un fabricante de alimento: http://www.dshs.state.tx.us/foods/foodmangen.shtm o http://www.dshs.state.tx.us/fdlicense/apps.shtm#food ***
- Food items packaged and available for customer to serve themselves must be properly labeled. ***Los articulos del alimento embalaron y disponible para el cliente para servir a si mismo debe ser marcado apropiadamente.***
- Procedures must be documented and maintained at the establishment for processes where time is used as a public health control. ***** Los procedimientos deben ser documentados y mantenidos en el establecimiento de procesos donde el tiempo se utiliza como un control de la salud publica.*** Maintain written procedures at the establishment to ensure compliance. ***Mantener procedimientos escritos en el establecimiento para garantizar el cumplimiento.***
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. ***El tiempo solo tuvo alimento potencialmente peligroso no marco ni identifico para indicar tiempo alimento fue quitado del control de temperatura.***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- 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. ***Capitulo 13 del articulo VI (a) Un establecimiento de alimentos debera emplear al menos una persona asignada a cada turno de doce horas o menos, esta persona debera: 1. Conocer la definicion de "persona a cargo" se encuentra en las Reglas de Establecimientos Alimentarios de Texas y 2. Tener un certificado del administrador de alimentos valido y vigente expedida por el director del Departamento de Salud del Metro SA. Un establecimiento de alimentos esta en conformidad con las disposiciones de esta seccion (Seccion 13-112) cuando durante cada turno de doce horas o menos hay al menos un administrador de alimentos certificado empleado en una capacidad de supervision durante todas las horas de la manipulacion de alimentos abierta.***
- Proof of registration for the Food Manager Certification class will be required for the first re-inspection in ten days. *** La prueba de matr?cula para la clase de Certificaci?n de Director de Alimento ser? requerida para la primera acerca de-inspecci?n en diez d?as. ***
|
01/26/2016 | 77 |
- The lowest temperature observed in the reach in refrigerator was 46 degrees F.
- 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.
- Use only food establishment approved chemicals, use licensed pest control company. Observed a can of Raid insecticide on the shelf near the drive thru window.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Tongs must be properly washed, rinsed and sanitized in the three compartment ware washing sink and then allowed to air dry.
- 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 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. 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 interior of the refrigerator in the kitchen, including the shelves/racks
|
06/30/2015 | 74 |
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