- Observed employee wipe face with cloth towel, then went to put on paid of gloves. Inspector asked him to discard pair of gloves and ensure that any time a task is changed, that they are to wash hands prior to donning a new pair of gloves.
- Observed opened personal beverage inside cold hold unit. Observed a cup with lid, storing personal beverage, set on top of prep table where food was being prepared and stored. Ensure that personal beverages are stored in a cup with lid and a straw, and that all personal items are stored in a designated area away from food, food contact surfaces and preparation area.
- Observed brisket that was prepared the day prior to not have proper date marking labels. Ensure that if prepared foods are to be stored more than 24 hours, that they are labeled with expiration date. Expiration date is up to 7 days, with preparation day counting as day 1.
- Observed cloth towels used for wiping down surfaces, to be laying on top of cutting board next to cold hold unit. Observed cook to have cloth towel hanging from waist, that is used to wipe sweat, hands, etc. Ensure that cloth towels are not used in this manner by employees. Ensure that if cloth towels are to be used for wiping/mulit purpose use, that they are stored in sanitizing solution immediately when not in use. Towels should be changed out frequently to prevent bacterial growth.
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03/11/2016 | 85 |
- Chili con carne in crockpots were being held at 130 degrees F. Ensure that all hot held foods are held at 135 degrees F and above. Owner corrected issue on site.
- Observed employee handle fried pickles with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods (i.e. lettuce, tortillas, potatoes, etc) rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush, etc) 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees, etc) 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods. inspector explained documentation and provided copy of educational material examples.
- Observed potatoe salad in cold hold unit, without proper date marking labels. If prepared foods are to be stored for more than 24 hours, proper date marking labels should be present on foods. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed spray bottle with bluish liquid being stored. Bottle did not have label with common name of solution being stored. Ensure to label all unmarked bottles storing toxics.
- Observed bleach water for cloth towels to not read proper concentration of bleach. Bleach read below 50ppm. Ensure to provide test strips, and to check concentration to ensure levels are maintained at 50-100ppm .
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10/12/2015 | 81 |
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