- Proper/Adequate Hand Washing
No handsink available for proper handwashing at this time--gloves worn; however, must perform a single handwash before and after placing on gloves. To include, as task or duty changes, gloves must be changed.
- Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
Please provide for all water supplies to be equipped with hot/cold water at all times. Handsink located by three compartment sink requires the cold water to be accessible--not available at this time.
- Hand Wash Facilities Adequate and Accessible
Please provide a handsink conveniently located in the same area as food prep.
- Hand Wash Facilities with Soap and Towels
Please provide for ALL handwashing facilities to be equipped with soap and paper towels at ALL times.
- Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature
Equipment not properly washed, rinsed , and sanitized--please provide clorox, or quatenary ammounium as an approved sanitzer. In addition, please provide signs above each compartment reflecting its use. For example, wash/rinse/sanitize.
- Manager Demonstration of Knowledge/Certified Food Manager
Provide for at least one person to be a Certified Food Manager during serving hours. (see handout).
- Approved Sewage/Wastewater Disposal System, Proper Disposal
(1)Provide for a licensed plumber to make the necessary repairs at three compartment sink--leak present. (2). Provide for mop water to be disposed of properly into mop sink---shall not be disposed of into three compartment sink(not observed).
- Thermometers Provided/Accurate/Properly Calibrated (+ or - 2 degrees Fahrenheit)
Provide for all refrigeration units that contain potentially hazardous foods to be equipped with a thermometer properly working & properly calibrated.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Please provide a sanitizing solution-(clorox/water) @ 50-100 ppm to properly wipe down food contact surfaces. NOTE: dry rags are used to wipe up spills and then placed in hamper. In addition, please label sanitizing bucket properly. For example, chlorine solution or sanitizing solution.
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Routine Food Safety | 03/03/2010 | 71 |
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