- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. OBSERVED AN EMPLOYEE WASH HANDS IN PREP SINK IN KITCHEN AND OTHERS RINSE HANDS AT PREP SINK WITH GLOVES ON.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands. ALL DRINKS TO HAVE A LID IN KITCHEN.
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03/30/2016 | 96 |
No violation noted during this evaluation. | 12/18/2015 | 100 |
No violation noted during this evaluation. | 08/28/2015 | 100 |
No violation noted during this evaluation. | 01/30/2015 | 100 |
No violation noted during this evaluation. | 07/17/2014 | 100 |
No violation noted during this evaluation. | 12/12/2013 | 100 |
No violation noted during this evaluation. | 07/17/2013 | 100 |
No violation noted during this evaluation. | 01/20/2012 | 100 |
- #20-Bleach inside sanitizer bucket needs to be at 50-100ppm. Bleach was at toxic level.
- #24- Need thermometers at all coolers and freezers containing potentially hazardous foods.
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05/05/2010 | 94 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
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10/15/2009 | 96 |
No violation noted during this evaluation. | 12/17/2008 | 100 |
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