| No violation noted during this evaluation. | 03/29/2016 | 100 |
- 229.165 (n) (1) (D) (vii)utensils in Sanitizer. Observed in-use utensils stored in bin of sanitizer. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water maintained at a temperature of at least 135 degrees F or on a clean portion of the food preparation table only if the in-use utensil and the food-contact surface of the food preparation table are cleaned and sanitized frequently.
- 229.168 (c) (1) toxics stored. Observed can of spray air freshener stored next to and above single-service containers in the bakery. All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
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08/24/2015 | 94 |
- 229.165 (f) (12) (B)integral thermomter. Need integral thermometers for Reach-In refrigerators inside deli area.
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01/23/2015 | 97 |
- 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. NOTE: Issued Metro Health FMC application.
- 229.165 (m) (1) (A)not clean. In use utensils dirty(accumulated food debris on plastic storage bins,located on the rack in the Bake Shop area). Clean/sanitize in use utensils.
- 229.165 (d) (1) (B)Ufree of breaks, cracks(variety of utensils/cutting boards) located in various departments. Discard and or replace damaged equipmen/utensilst.
- 229.165 (h) (2)thermometer available. Numerous refrigeration units in all departments without a affixed thermometers. Provide thermometer in refrigeration units designated to maintain PHF at 41 F or less..
- 229.168 (c) (1) toxics stored. Toxic items(cleaning solution and sanitizing solution containers located in various departments) stored with items needing protection(food contact equipment-supplies). Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.167 (e) (2) no soap. No soap at the hand washing sink(located in the Produce Dept.). Supply every handwashing sink with soap.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized. NOTE: violation observed in various depts.
- Potentially Hazardous food not at required temperature in cooling unit(Prepackaged Seafood and produce at 45F, located in the Seafood "Spot Cooler".PHF Foods must be maintained at or below 41°. NOTE: Approximately 10 each Seafood and 10 each Packages of green Beans, condemned and voluntarily destroyed by the PIC IAW city ordinance.
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01/02/2014 | 76 |
- Ensure nothing is stored in the handsink. Handsink is only used for handwashing purposes. Location of violation (Bakery)
- Thermometers in two reach-in cooler was not working properly and giving inacurate temperture readings.
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10/11/2011 | 94 |
- Ensure nothing is stored in the handsink. Handsink is only used for handwashing purposes.
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01/06/2011 | 97 |
- Please provide for all employees to follow procedure for proper/adequate handwashing(ex. after any possible contamination of hands/gloved hands; wash hands with glove change)
- *Ensure proper concentration of sanitizing solution. Follow manufacturer's instructions. *No sanitizer detected in buckets at market.
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10/09/2009 | 93 |
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