- Food packaged in a food establishment is not properly labeled.(ice bags) Food packages must be labeled as specified in law.
- No soap at the restroom hand sink. Supply the restroom hand sink with soap.
- Properly store ice machine scoop.Place on a clean bucket or tray.
- Someone on duty needs to have the food mgr certification.
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02/01/2016 | 87 |
- Clean soda nozzles.
- Need proper labels on ice bags.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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07/23/2015 | 89 |
- soda nozzles need to be clean
- Properly label the ice bags.
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02/09/2015 | 93 |
- Customer dispensed bulk food missing label of manufacturer of processor.(ice bags) Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 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.
- Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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08/22/2014 | 89 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food (PHF) not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit). Observed carne guisada in the walk in cooler at a temperature of 130 degrees F. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. PHF must be cooled from 135°F to 70°F within 2 hrs. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature.
- Observed pre-packaged bags of ice that were not properly labeled. Ensure that ice is properly labeled with information require by State food manufacuting rules.
- Observed eggs stored above milk in the walk in/reach in cooler. Also observed raw meat stored above whole produce in that same walk in cooler. Ensure that all raw food products (eggs, raw meat, bacon, etc) are not store above ready to eat foods.
- Observed food stored from the hot hold line and other containers with salsa in them and there were no date labels on the food being stored. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. **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.**
- Hot water at 3 compartment sink and mop sink did not reach a temperature of 110 degrees F. Ensure that hot water at both sinks reach a temperature of 110 degrees F.
- Hand wash sink is not accessible. Hand wash sink is next to the 3 comaprtment sink and is being blocked by the fryer. Hand sink must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- There was no documentation of a food manager nor was the food manager present. A food manager must be present during food preparation at all times.
- Current permit was not displayed in food establishment. Expired permit from previous owner was displayed. Ensure that most recent food establishment permit is displayed for the current owner.
- 229.165 (m) (1) (A)not clean. Tongs used to obtain pickles out of the pickle jar were not clean. Dried food substance was seen on the tongs. Ensure that all food contact surfaces are clean.
- Shelving where the aqua fina water is stored is not clean and the shelving where the food is stored from the kitchenette area is not clean. Ensure that all food contact surfaces are clean and sanitized.
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06/14/2013 | 67 |
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