- Chicken and biscuits were without temperature control. The chicken and biscuits were marked with a use by time 4 hours from when they were removed from temperature control.
- Dishes were rinsed with soap and water and left to dry. Use the three compartment sink for proper manual ware washing - WASH, RINSE, SANITIZE and allow to air dry.
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11/16/2015 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Hand washing facility used for purposes other than hand washing.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated.
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09/17/2015 | 93 |
- Walk in cooler air temperature at 48 degrees F
- Food packages must be labeled as specified in law.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Clean the open top reach in refrigerator near the fryers
- Post most recent graded inspection report in customer view.
- All ice bags packaged on site must be properly labeled.
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05/19/2015 | 82 |
- Observed ants in the kitchen. Provide pest control receipt with in 10 days.
- Replace ice scoop due to crack down the center.
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09/08/2014 | 94 |
- Observed ice bagged by establishment with out food manufacture license and information on bags. Firms that manufacture food for sale to the public in the following manner are required to have a Food Manufacturer license with DSHS: Process and/or package any food product, including dietary supplements, ice, and water, for wholesale distribution or for sale via retail customer self-service. http://www.dshs.state.tx.us/foods/foodmangen.shtm
- Observed employee washing coffee cup in the hand sink. Hand sink is to be used for hand washing only.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
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04/14/2014 | 89 |
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