229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed knife in Bakery handsink.
229.165 (r) (3) (D)no sanitization. Ensure dishwares are properly sanitized. Bakery sanitizing solution was at zero ppm, sanitizing solution dispenser was empty.
229.165 (f) (12) (B)integral thermometer. Provide for a properly working thermometer in refrigerated display case in Deli area.
229.166 (c) (1) sufficient capacity. The hot water heater must have a large enough capacity to provide hot water during all hours of operation.
229.167 (e) (3) (A) no towels. Supply the handwash station in Meat shop with individual disposable towels.
229.166 (f) (4) air gap 2x. Provide for an air gap between the ice machine (Seafood) drain pipe and the floor drain with 1 ½ inches or two times the diameter of the pipe.
229.166 (g) (4) (B)backflow preventer. Assure all backflow preventors are properly working.
NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate.
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Do not shelve for sale foods in dented cans to prevent the risk of botulism.
229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a 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 -- found cheese balls in Deli display case that are not date-marked.
Do not store for consumption potentially hazardous foods that are past the use by date -- condemned 1 lb of expired unused portion of turkey (Deli Section).
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