- Do not store raw meats over ready to eat food items. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm).
- All employee medications must be stored in a first aid kit and away from food areas.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that all food contact surfaces are clean to sight and touch such as shelving for clean wares and food storage, containers holding bulk food items, etc.
- Do not use trash bags or grocery bags for food storage. Food storage bags must be food grade. Container for tortillas should be clean and non absorbent. Do not use Styrofoam.
|
01/28/2016 | 87 |
- Ensure chemical sanitizer is within required range (bleached water at 50-100ppm).
|
09/14/2015 | 97 |
- Observed bottle of vitamins over food prep area. All employee medications must be stored in a first aid kit and away from food areas.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that all food contact surfaces are clean and in good condition such as chip warmer, handles to reach in coolers, prep areas, ect.
|
03/30/2015 | 91 |
- At time of inspection, reach in cooler went out in A.M. Moved potentially hazardous foods to other reach in cooler and salsas were put on ice. Was told that the repair man should be coming by 3pm today (10/13/14).
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- In use utensils/wares dirty to sight/touch such as whisk, cuttting board, sugar scoop, ect. Ensure that all utensils/wares are cleaned and sanitized.
- Post current permit. Posted permit expired 5/2014.
- All food contact surfaces must be in good condition.
|
10/13/2014 | 82 |
- Observed personal drinks stored without a lid and straw and stored above/next to food prep. Ensure all personal drinks are stored with a lid and a straw and are stored in an area that is separate from food prep areas.
|
03/11/2014 | 96 |
Restaurant representatives - add corrected or new information about Four Missions Cafe, 5008 Presa St S, San Antonio, TX »