Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
Cook has allergies and was obserevd coughing and sniffling. Employee should have been restricted from kitchen.
Ensure that all food contact surfaces are clean and in good condition such as inside reach in coolers, shelving where food items are stored, shelving where clean wares are stored, etc.
All food items for customer grab and go service must be labeled with manufacturer’s information OR move packaged food items for food handlers to fill orders.
01/28/2016
85
Ensure chemical sanitizer is within required range (bleached water at 50-100ppm).
09/14/2015
97
Ensure that all personal food items are kept in a designated area away from food prep areas.
Observed reach in cooler by stove area reading at 50 to 55 degrees F. Ensure that lid to unit remains closed when not in use to help maintain temperatures of 41 degrees F or below. Ensure that leak under unit is repaired.
05/05/2015
93
Observed reach in cooler by stove at 47 to 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
11/03/2014
95
Observed prepared food items in the refrigerator with a date label consisting of the prep day. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date should not exceed 7 days from the prep day and the prep day counts as day 1.
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