- 229.167 (p) (5) use of wrong sinks. Pots and pans stored inside mop sink. mop sink used for disposing waste water only.
- 229.165 (f) (12) (B)integral thermomter. Need thermometer for Reach-In Sandwich Cooler.
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10/07/2015 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date for refrigerated cooked foods.
- 229.167 (e) (3) (A) no towels. Need towls at hand washing sink.
- 229.165 (r) (3) (D)no sanitization. Necesita una capita de cloro per gallon de aqua.
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07/15/2015 | 90 |
- 229.163 (h) (6) wash as needed. 229.163 (h) (8) before gloves. Employees handling food need to wash hands appropriately at hand washing sink before donning gloves and inbetween changing tasks.
- 229.167 (p) (5) improper use of sinks. Hand washing sinks must be free of foreign items and or used for storage of items. Use only for hand washing.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Seperate and or store raw eggs, meats and or seafood below ready to eat foods such as vegetables and or salads. Raw meat stored on top of produce.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.166 (i) (1) (A)HWS not accessible. Trash can blocking hand washing sink.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be a certified food manager.
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12/11/2014 | 78 |
- KNIFE FOUND IN HANDSINK NEAR BACK OF KITCHEN. ENSURE HAND SINKS ARE USED FOR HANDWASHING ONLY.
- OPEN TOP DRINK CUP OF WATER HIDDEN ON SIDE OF COLD HOLD UNIT BETWEEN UNIT AND FREEZER. ENSURE EMPLOYEE PERSONAL DRINKS ARE PLACED IN A SEPARATE DESIGNATED AREA BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- TWO HANDSINKS FOUND IN KITCHEN AND BOTH WERE BLOCKED FROM ACCESS. ENSURE HANDSINKS ARE ALWAYS EASILY ACCESSIBLE.
- NO SOAP IN MEN'S RESTROOM. ENSURE ALL HANDSINKS ARE SUPPLIED WITH AN ADEQUATE SUPPLY OF SOAP AND PAPER TOWELS.
- 3 COMPARTMENT SINKS FOUND WITH SOAP IN MIDDLE COMPARTMENT, DIRTY POTS AND PANS IN LEFT COMPARTMENT, AND NOTHING IN RIGHT COMPARTMENT. INSPECTOR ASKED ABOUT DISH WASHING SET UP. EMPLOYEE STATED THAT SOME WARES WERE WASHED IN THE MIDDLE COMPARTMENT AND RINSED IN THE RIGHT COMPARTMENT AND USED AFTERWARD WITHOUT A SANITIZATION STEP. ENSURE ALL FOOD CONTACT SURFACES ARE ROUTINELY WASHED, RINSED, AND SANITIZED IN THAT ORDER.
- NO COVERS FOUND ON SOME ITEMS IN COLD HOLD UNIT AND REFRIDGERATORS. ENSURE ALL PRODUCTS PUT INTO STORAGE ARE COVERED WITH SOME LAYER OF PROTECTION.
- TWO TOXIC SPRAY BOTTLES FOUND WITHOUT LABELS. ONE HANGING OFF A BUSSING TRAY AND ANOTHER BELOW THE 3 COMPARTMENT SINK. ENSURE ALL TOXIC SPRAY BOTTLES ARE LABELED WITH THE CHEMICAL NAME. EX: WINDOW CLEANER, DEGREASER.
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06/26/2013 | 80 |
- Potentially hazardous foods (PHF) must be stored at 41F or below. Refrigerator was being defrosted while storing PHFs.
- 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled from 135°F to 70°F within 2 hrs then from 70F to 41F or below within 4 hours. Condemned refried beans at 52F in refrigerator overnight.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Properly store foods to prevent cross-contamination (see attached handout). Observed trays of raw eggs above vegetables, raw pork in saran wrap on top of a head of lettuce in coolers.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.165 (h) (2)thermometer available. Food employees must have a thermometers to ensure attainment and maintenance of food temperatures.
- 229.167 (p) (5) improper use of sinks. Employees must wash hands in a handwashing sink, not in warewash sink.
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03/19/2012 | 75 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Follow proper shelving of foods to prevent cross-contamination. Observed raw meats and eggs stored above cooked foods and vegetables.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). 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 at 45F a max of 4 days.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (h) (2)thermometer available. Install thermometers in all coolers storing potentially hazardous foods.
- Shell eggs not treated to destroy salmonella shall be stored at 45°F or less. Observed raw shell eggs on countertop at 62F.
- 229.167 (p) (5) improper use of sinks. Employees must wash hands in a handwashing sink, not in warewash sink.
- 229.166 (i) (1) (B) HWS improper use. Do not use handsink for storage, must always be accesible for handwashing (handsink in backroom).
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10/19/2011 | 73 |
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