Panam San Antonio Hospitality Llc, 3443 Ih 35 N, San Antonio, TX - Restaurant inspection findings and violations



Business Info

Name: PANAM SAN ANTONIO HOSPITALITY LLC
Type: Restaurant
Address: 3443 Ih 35 N, San Antonio, TX 78219
County: Bexar
Number of employees: 3
Total inspections: 1
Last inspection: 03/03/2010
Score
71

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Inspection findings

Inspection Type

Date

Score

  • 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.
Routine Food Safety03/03/201071

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