- 229.163 (f) (1) 20 seconds.
- 229.167 (p) (5) improper use of sinks. DO NOT WASH HANDS IN 2 COMPARTMENT SINK
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.DO NOT STORE EGGS ABOVE READY TO EAT FOOD IE TOMATOES. STORE EGGS ON BOTTOM MOST SHELF.
- 229.165 (h) (2)thermometer available.PROVIDE THERMOMETER NOT AVAILABLE IN 3 GLASS DOOR REFRIGERTOR
- 229.163 (f) (2) (A) vigorous friction.
- 229.164 (f) (2) (A) (iv) not covered.VARIOUS DRY AND BULK DRY FOODS CLOSED WITH RUBBER BANDS OR FOLDED OVER. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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12/03/2015 | 85 |
- 229.165 (q)food contact not sanitized. MOLD BUILD-UP INSIDE ICE MACHINE, CLEAN AND SANITIZE REGULARLY TO PREVENT BUILD-UP
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03/25/2015 | 97 |
- 229.165 (k) (14) (A)chlorine solution. CHLORING SOLUTION CONCENTRATION IN WIPING BUCKET WAY TOO STRONG, CONCENTRATION FOR WIPING BUCKETS IS 50-100 PPM. USE TEST STIP TO ENSURE PROPER CONCENTRATION
- 229.165 (r) (3) (D)no sanitization. For sanitation a combination of PH concentration and temperature are not adequate. NOT UTILIZING 3-COMPARMENT SINK PROPERLY. SANITIZER MUST BE 50-100 PPM. SEE HANDOUT
- 229.164 (o) (7) (A) consume by date (prepared). DATE LABEL ALL COOKED AND READY TO EAT FOODS WITH A 7 DAY EXPIRATION, UNLESS ALL USED UP WITHIN 24 HOURS
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10/30/2014 | 93 |
- REFRIGERATION UNIT AT 46F-52F. OPENED CONSTANTLY. POTENTIALLY HAZARDOUS FOODS SHOULD BE 41F OR BELOW. WILL FOLLOW-UP FIRST THING IN THE MONRING
- 229.167 (e) (2) no soap. No soap at the hand washing sink.
- 229.165 (k) (14) (A)chlorine solution. CHLORINE CONCENTRATION AS SANITIZER TOO WEAK. CONCENTRATION MUST BE 50-100 PPM. USE TEST STRIPS DAILY TO ENSURE PROPER CONCENTRATION.
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06/18/2014 | 85 |
- 229.164 (o) (4) (B) - Ambient PHF.OBBSERVED COOKED,RED SALSA AT 81F, STEWED PORK AT 98F, BEANS AT 86F, TRIPAS AT 81F AND CHICKEN AT 85F SITTING ON COUTNER AT 80F OR ABOVE SINCE 10:30 AM
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02/18/2014 | 95 |
- PROVIDE FOR TOXIC CHEMICAL SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES.
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (WASH,RINSE,SANITIZE) (SET UP WAS WRONG)
- PROVIDE FOR SOMEONE TO HAVE A VALID FOOD MANAGER CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)
- REPAIR LEAK AT 3 COMPARTMENT. (UNDER)
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02/05/2013 | 88 |
- PROVIDE FOR EMPLOYEES TO HAVE A LID AND STRAW ON PERSONAL DRINKS. (OPEN DRINKS)
- PROVIDE FOR SWEET BREAD TO HAVE A LABEL AND A COPY OF FOOD PERMIT FOR ESTABLISHMENT. (EMPANADAS NO LABEL OR SOURCE) (REMOVED)
- PROVIDE FOR TOXIC CHEMICALS TO BE STORED AWAY FROM FOOD CONTACT SURFACES. (TOXIC CHEMICALS NEXT TO FOOD)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT WASHING, RINSING AND SANITIZING. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER)
- PROVIDE FOR SOMEONE TO BE FOOD MANAGER CERTIFIED. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)
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07/17/2012 | 83 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS WITH 100F WATER/SOAP FOR 20 SECONDS. (NO HOT WATER AT HANDSINK. (24 HOURS TO REPAIR)
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOOD STORED IN COOLER FOR 24 HOURS OR LONGER. (TYPE OF PRODUCT AND DATE COOKED)
- PROVIDE FOR HANDWASHING SINK TO ALWAYS BE ACCESSIBLE. (CUTTING BOARD INSIDE HANDSINK)
- PROVIDE TOWELS AT ALL HANDSINKS AT ALL TIMES.
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, CAN OPENER, ICE MACHINE (INSIDE)
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01/11/2012 | 83 |
Restaurant representatives - add corrected or new information about El Manantial Mexican Rest, 1136 Hildebrand W, San Antonio, TX »