- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Pasta Salad with chicken, 48F Degrees.
- 229.164 (o) (6) (A) PHF>135. All hot food must be kept at 135F Degrees or hotter. Cooked pizza 76F Degrees.
- 229.164 (r) (1) (B) (i) common name. All food items in establishment must be properly labeled with common/generic name of food product.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24hrs. Must be properly date labeled with time and date food was prepared.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (h) (2)thermometer available. All coolers with PHF food inside. Must have thermometers.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. Mildew growing on interior.
- 229.165 (m) (1) (A)not clean. Insure slicer is cleaned after each use, and as needed.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted for customer view.
|
11/09/2015 | 70 |
- 229.167 (p) (5) improper use of sinks. Do not store or place pots/pans inside of mopsink.
- 229.165 (h) (2)thermometer available. All coolers with PHF, food inside, must have thermometers.
- 229.171(f)permit required. Establishment has 10 days, to renew/locate food license. Failure to do so, may result in fines/re-inspection fees/citations/closure.
|
05/11/2015 | 90 |
| No violation noted during this evaluation. | 02/02/2015 | 100 |
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Pasta Salad at 51F Degrees.
- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. Empty cup, sitting inside HWS in back kitchen area.
- 229.165 (m) (1) (A)not clean. Clean soda nozzles.
|
08/11/2014 | 88 |
- 229.164 (o) (6) (A) PHF>135. Meat filled lasagna, on hot table only 66 degrees. All hot PHF foods, must be kept at 135 degrees or hotter.
- 229.164 (r) (1) (A) labeled properly. In back kitchen, there are containers of what appears to be sugar, or salt. These food items are being stored in containers, that are not properly labeled, with name of product.
- 229.164 (o) (9) (A) (iv) written records. Establishment is using time as a temperature control. However, no paperwork present, with time and temperatures of PHF food, showing that establishment is following the 4 hr. rule.
- 229.164 (o) (6) (B) (ii). All cold PHF food must be kept at 41 degrees or colder. Pasta salad in RIC, at 53 degrees.
- 229.165 (h) (2)thermometer available. All coolers with PHF food, must have working thermometers inside. RIC, in back kitchen area, had no thermometer.
- 229.165 (m) (1) (A)not clean. Clean inside of all RIC's. One RIC had spilled red sauce inside, another had spilled cheese inside.
- Ch 13, Art II, section 13-26 Display permit. Current copy of the most recent inspection report must always be posted for customer view.
|
02/24/2014 | 73 |
- 229.164 (o) (6) (B) (ii). All cold hold food items must be kept at 41 degrees or colder. Inside display case, past salad at 49 degrees.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting lid and straw. Personal drink over pre-table, with no lid or straw.
- 229.164 (o) (9) (A) (iv) written records. Establishment is using time as a public health control. Establishment must provide written documentation, regarding this procedure.
- 229.165 (m) (1) (A)not clean. Clean inside of ice machine. What looks like mildew, looks to be growing on interior of ice machine. Plus, do not store or place utensils on dirty surfaces. Observe cutting knife, being stored between two table tops. Upon further examination, old food debrie and dirt seen between the two table tops.
|
09/09/2013 | 84 |
- 229.165 (h) (2)thermometer available. All coolers with PHF food, must have working thermometers.
- 229.164 (o) (6) (B) (ii). Chicken sandwich inside of display case, at 54 degrees. All PHF must be kept at 41 degrees or colder.
- 229.164 (o) (9) (A) (iv) written records. Establishment is using time as a temperature control. Establishment must keep some type of record, regarding how long pizza is kept off temperature.
- 229.171(f)permit required. Establishment has an expired food license. Establishment has 24 hrs., to have license renewed. Failure to do so, may result in fines and or citations being issued.
|
05/10/2013 | 85 |
- Provide that all refrigeration units in the kitchen area can maintain a minimum of 41F and below. (Front Food Display unit measured at 47F at time of inspection.)
- Provide that date marking is used for all food items in the walk-in refrigeration unit that are stored more than 24 hours. (Ex: Prep Date, Expiration Date...etc.)
- Provide that the three compartment sink can reach a minimum of 120F and above. (Water temperature measured at 108.5F at time of inspection.)
- Provide that a minimum of 1 employee is Food Manager Certified and onsite w/ documentation at all times.
|
01/04/2013 | 85 |
Restaurant representatives - add corrected or new information about Luciano Express 101 Inc., 8603 State Hwy 151, San Antonio, TX »