- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CLASS IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE A CONSUME DATE LABEL FOR ALL COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (BEANS 10/1/15--10/8/15)
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10/27/2015 | 93 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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09/14/2015 | 97 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS WITH 100F WATER/SOAP FOR 20 SECONDS. (NO HANDSINK IN NEW BUILDING)
- INSTALL A HANDSINK WITH HOT/COLD RUNNING WATER IN NEW BUILDING. (DISCONTINUE USING NEW BUILDING UNTIL HEALTH DEPT HAS GRANTED APPROVAL FOR USE)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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03/27/2015 | 90 |
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- ALL RI COOLER MUST HAVE A WORKING THERMOMETER AT 41F OR BELOW. (NO THERMOMETER)
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07/08/2014 | 94 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION. ONCE YOU HAVE YOUR STATE CERTIFICATION TAKE IT TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATION.
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12/19/2013 | 97 |
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found potato salad in refrigerator without date labeling.
- The establishment must have hot water under pressure at each access point in the food establishment during all hours of operation. During inspection water at hand sink and 3 compartment sink only reached 80 degrees F. Hand sink must reach 100 degrees f and water at 3 compartment sink must reach 110 degrees f.
- Ensure a certified food manager is present during all hours of operation. During inspection no certified food manager was present.
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07/15/2013 | 89 |
- Ensure all prepared foods are properly date labeled. (Frozen hamburger patties, cut produce not labeled at time of inspection.)
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07/12/2012 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- Establishment must have certified food manager on duty during operating hours. Establishment has 30 days to obtain food manager's certifications so that all shifts have at least one certified food manager on duty during operating hours.
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02/08/2012 | 93 |
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