- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food.
- Food items packaged and available for customer to serve themselves must be properly labeled.
- Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
- Although the establishment has a Certified Food Manager, she is not working at this time. 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.
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02/03/2016 | 93 |
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. 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 dish rack
- Provide utensils with a handle to dispense bulk food items
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09/04/2015 | 94 |
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Provide an air gap with 1 ½ inches or two times the diameter of the ice machine drain pipe.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE and allow to air dry. Soak in sanitizer for 30 seconds or more.
- 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.
- Establishment closed own it's own due to a sewer back up. Plumber has been contacted to clear the sewer lines.
- Storage containers and utensils must be in good repair.
- Posted permit expired 10/2014. Obtain a current and valid permit.
- Post most recent graded inspection report in customer view.
- Clean the ice machine, cappuccino machine, soda dispenser, and refrigerator.
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11/08/2014 | 77 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store raw shell eggs on shelf under cooked/ready-to-eat foods in cooler to prevent cross contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days. Observed unmarked bowl of sloppy joe and opened packaged of hotdogs.
- There must be at least one person duirng hours of operation in the kitchen who is Food Manager Certified.
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12/13/2012 | 89 |
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Items must contain name of establishment, address, and phone number.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Store toxic items away from food and other items needing protection by spacing or partitioning.
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07/26/2011 | 89 |
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