- 229.163 (h) (9) contaminate hands. Observed employee loading and passing dirty dishes through the mechanical dishwasher and then continue to handle clean dishes with contaminated hands. Employees must wash 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 after engaging in other activities that contaminate the hands.
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02/24/2016 | 96 |
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle cardboard box then continue to handle ready-to-eat foods (taco shells). Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food and discarded when damaged or soiled, or when interruptions occur in the operation.
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09/02/2015 | 96 |
| No violation noted during this evaluation. | 12/12/2014 | 100 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(meat sauce at 110-125 F: located in the pass thru warmers) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above. NOTE: Product reheated to 165 F and above with in 2 hrs(prior to completion of inspection).
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils(thermometer) in hand sink. Use this sink is for handwashing only.
- 229.165 (q)food contact equipment(Utensils-pans on drainboard) not sanitized. Proper chlorine(50-100 PPM) concentration/time/temperature combinations not employed in sanitizing process. Use proper chlorine concentration/time/temperature combinations for sanitizing. NOTE: Continue to monitor Sanitizing solution, utilizing PH strips to assure required concentration is achieved. NOTE: Re-sanitize all utensils identified.
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03/07/2014 | 88 |
- Potentially Hazardous food(s): (Potatoe salad at 66 F on the Salad bar) not at required temperature in cooling unit. Food must be maintained at or below 41°. NOTE: Assure rapid cooling procedures are being utilized to maintain required cold hold temperatures. NOTE: Item removed and placed in the WI Freezer for rapid cooling.
- Chlorine concentration(greater than 200 PPM) for chemical sanitizer(sanitizer container, located on the floor in the Bake Shop area) is not in line with PH/concentration chart(50-100 PPM). NOTE: Assure sanitizing container are not stored on the floor and PH test strips are used to verify proper concetration.
- 229.171(f)permit required. 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.
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10/15/2013 | 89 |
- Potentially Hazardous food(s): (juice in the preparation area at 50F and prepared mango at 50F on the Salad bar) not at required temperature in cooling unit. Food must be maintained at or below 41° at the time. NOTE: Assure proper thawing procedures are being utilized to maintain required cold hold temperatures.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(prepared hamburgers in the warmer at 126F) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. Product reheated to 165F within 2 hrs.
- 229.163 (n) (2) (A) closed beverage container. Employee's consuming personal beverages from a closed beverage (without a straw). Employees must drink from clean closed beverage with straws. NOTE: Not authorized to consume beverages from a twist-top type container.
- 229.165 (p)not sanitized(Utensils/pans stored on warewash drainboard, stored to air dry) . Proper chlorine concentration/time/temperature combinations not employed in sanitizing process. Immerse materials to be sanitized in sanitizing solution for 30 seconds or more. Sanitize all food contact surfaces. Use PH strips to verify concentration levels(50-100 PPM) are maintained.
- 229.165 (m) (1) (A)not clean(utensils stored in work table drawer with accumulated food debris on them). In use utensils dirty. Clean/sanitize in use utensils.
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04/04/2013 | 83 |
| No violation noted during this evaluation. | 10/09/2012 | 100 |
| No violation noted during this evaluation. | 02/08/2012 | 100 |
| No violation noted during this evaluation. | 01/30/2012 | 100 |
| No violation noted during this evaluation. | 09/22/2011 | 100 |
| No violation noted during this evaluation. | 04/14/2011 | 100 |
| No violation noted during this evaluation. | 09/13/2010 | 100 |
| No violation noted during this evaluation. | 12/15/2009 | 100 |
| No violation noted during this evaluation. | 01/29/2009 | 100 |
| No violation noted during this evaluation. | 03/26/2008 | 96 |
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