Good Hygienic Practices (Eating/Drinking/Smoking/Other) Observed an open cup, with a straw, filled with a beverage being stored next to a slicer. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
Toxic Items Properly Labeled/Stored/Used Observed that a mixture of bleach and a quaternary ammonium compound were being used to sanitize dishes. Discontinue this practice and sanitize dishes with either bleach only or a quaternary ammonium compound only.
Thermometers Provided/Accurate/Properly Calibrated (+ or - 2 degrees Fahrenheit) Observed that there were coolers where potentially hazardous food was being stored that were lacking thermometers. Provide a thermometer in every cooler where potentially hazardous food is stored.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed that the ice machine in the dining area and several utensils were not clean to sight or touch. Provide for all food contact surfaces to be cleaned and sanitized more frequently and thoroughly.
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