| No violation noted during this evaluation. | 12/17/2015 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed ready to eat PHF prepared and held in food establishment for more than 24 hrs not clearly dated with date of processing & date of discard. 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.
- 229.167 (e) (2) no soap.
|
10/31/2014 | 93 |
- Will need to make sure that all employee drinks are covered and not stored on shelves that are above or next to food items/clean equipment for the possibility of cross contamination is more imminent.
- 229.164 (r) (1) (B) (iv) manufacturer info; Establishment will need to make sure and provide proper labels for all prepared/packaged food items that are ready for customer self-service(cakes/salads/fruit).
- 229.164 (o) (9) (A) (i) Time Only; Establishment needs to make sure that ready-to-eat potentially, hazardous foods displayed or held for service for immediate consumption are identified to note when that food item(tuna fish sandwiches)were prepared and set out on the line for consumers.
- Will need to make sure and clean interior of ice machine(slight mold/slime buildup observed). 229.165 (m) (1) (A)not clean.
|
06/02/2014 | 85 |
- 229.171(f)permit required. Food license expired on 043013, please go to 1901 s. alamo st, the one stop center, and update your license account.
- Potentially hazardous foods must be kept at 41F or below.
- 229.163 (h) (6) wash as needed. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment must be labeled as specified in law, including 21 CFR 101, Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers, and 9 CFR 381, Subpart N, Labeling and Containers. 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (v) nutrition labelif required. salads/pastries/sauces etc not labeled for customer self service.
- 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. Need to date mark leftovers.
- 229.165 (h) (3)thin probe available. 229.165 (l) (1) (B)not calibrated. 229.165 (h) (2)thermometer available. Need thin probed thermometer, Need thermometers in every cold hold unit, Need to calibrate the one in use.
|
05/21/2013 | 77 |
- Employee did not wash their hands when they moved from one duty to another.
- Discontinue thawing food in the 3 comp sink when is set up for washig dishes.
- Improperly storing toxic chemicals next to food products.(suoolements and vitamins )
- manual warewashing must be wash -rinse -sanitize
|
11/15/2012 | 86 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Food packaged in a food establishment is not properly labeled.
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
|
05/08/2012 | 85 |
- 229.163 (e) hands and arms. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.163 (n) (2) (C) contaminate surroundings. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Foods not protected by storage in packages, covered containers, etc. 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 food not properly marked with a use by date. 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.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
|
12/05/2011 | 81 |
- Please provide that food packaged in the food establishment is properly labeled.(Baked goods being packaged and presented for self serve in the display area have no labeling. Nutritional facts have been added to the baked good area but not correct labeling.)
- Please provide that soap and towels are provided at the handsink.(No soap at the handsink in the kitchen area.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Manager is Food Manager Certified but was not onsite at time of inspection.)
- Please provide that accurate and calibrated themometers are added to the refrigeration units in the kitchen and front display areas for self service.
- Please provide that all food contact surface utensils are being stored in a smooth and easily cleanable location.(Dirty blades being stored back onto magnetic holder.)
- Please provide that a current Food Establishment Permit is posted.(Expired 4/2011).
|
07/26/2011 | 81 |
- Please provide that food packaged in the food establishment is properly labeled.(Baked goods being packaged and presented for self serve in the display area.)
- Please provide that all handwash stations have soap and towels.(No soap at the handwash station in the kitchen area.)
- Please provide that accurate and calibrated themometers are added to the refrigeration units in the kitchen and front display areas.
- Please provide that all food contact utensils are being stored in a smooth and easily cleanable location.(Dirty blades being stored on top of CD's near the radio.)
- Please provide that all food contact surface utensils are being stored in a smooth and easily cleanable location.(Dirty blades being stored back on magnetic holder.)
|
03/22/2011 | 87 |
- Please provide that cut Vegetables are protected by storage packaging or covered containers.(Cut Lettuce being stored on dirty shelves without any protective storage packaging in the refrigeration unit.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Dirty knives being stored back onto the magnetic holder.)
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty knife being stored above the preparation table on wire shelf.)
|
11/18/2010 | 93 |
- Please provide that employee only wash hands at assigned handsink.(Observed Food employee wash hands in 3-comp sink.)
- Please provide that a Professional Pest Control Agency is used for pest control.(House hold pesticide being used in kitchen area.)
- Please provide that all food contact surfaces are clean and sanitized.(Shelves in the kitchen area are dirty with food and need to be cleaned and sanitized.)
- Please provide that a current Food Establishment License is posted at time of inspection.(Expired License: 4/31/09)
- Please provide that all food contact surfaces are stored in a smooth easily cleanable location.(Knives being stored on top of cardboard boxes.)
|
07/21/2010 | 87 |
- Please provide that all frozen potentially hazardous food is thawed properly.(Frozen ham sitting at room temperature.)
- Please provide that all handwash stations have hot and cold water under pressure.(Handwash sink in the kitchen area is meeting temperature but not under pressure.)
- Please provide that all handwash sinks have soap and towels.(Not soap at the handwash sink in the kitchen area.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Manager does have License but was not onsite at time of inspection.)
|
04/06/2010 | 85 |
| No violation noted during this evaluation. | 08/04/2009 | 81 |
| No violation noted during this evaluation. | 06/17/2009 | 86 |
| No violation noted during this evaluation. | 10/23/2008 | 97 |
Restaurant representatives - add corrected or new information about Forum Cafe, 8000 Ih 10 W #115, San Antonio, TX »