Dairy products that is stored in a refrigerator is reading an internal temperature of 49F. All dairy products must maintain a temperature of 41F of less.
Reach-in refrigerator is reading at a temperature of 50F. This refrigerator is primarily used to store milk products. Ensure the refrigerator holds and maintains a temperature of 41F or less.
Ensure the employee preparing food takes the food manager certification class. During breakfast hours, someone must be a certified food manager at all times.
09/16/2013
89
Provide that a minimum of 1 employee is Food Manager Certified and onsite at all times food prep is taking place.(Employee that is Food Manager Certified is no longer working at the establishment at time of inspection.)
02/19/2013
97
Provide that the three compartment sink can reach a minimum of 120F and above for proper sanitizing of all dishware.(Measured at 105F at time of inspection.)
Provide that a minimum of 1 employee is Food Manager Certified and onsite at all times food prep is taking place.(Employee that is Food Manager Certified was not onsite at time of inspection.)
Provide that an accurate and calibrated thermometer is place in the milk refrigeration unit in the customer suite shop.(Provide that the Temperature inside the unit can maintain a minimum of 41F and below.)
Provide that sanitizing strips are provided in the kitchen area to properly measured concentration of sanitizing solution used in the three compartment sink and sanitizing buckets.(Quat Strips.)
10/29/2012
91
Provide that the three compartment sink can reach a minimum of 120F and above for proper sanitizing of all dishware.(Measured at 111F at time of inspection.)
Provide that a minimum of 1 employee is Food Manager Certified and onsite at all times food prep is taking place.
Provide that an accurate and calibrated thermometer is place in the milk refrigeration unit in the customer suite shop.
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