Potentially Hazardous Foods (PHF) must be maintained at 135?F or above.
Employees must wash hands in a handwashing lavatory.
Provide for adequate backflow prevention device for the faucet with the hose attached at the hot water heater tank
Provide soap for the hand sink at the bar
Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. kathleen.prenzler@sanantonio.gov
Clean the ice machine
Clean the reach in refrigerators
Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
01/04/2016
78
Observed gnats in the bar area. Eliminate the presence of insects by using any approved means.
Bar area - Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
Wire baskets must be in good repair.
Clean the ice machine in the bar
Use food grade storage bags to store Ready to Eat (RTE) food items.
09/24/2015
91
Sausage and ham must be held at the proper temperature. Inserts were iced.
Food contact surfaces of storage containers must be clean. Employee placed inserts on the floor before stacking them into clean inserts. All inserts were re-washed.
Food contact equipment must be in good repair. Replace the fry baskets with the broken wires.
05/22/2015
92
Potentially Hazardous foods are not being maintained at the required temperature of 41 degrees F or below.
Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
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