- 229.166 (i) (5) (A)plumbing repairs by code; Establishment will need to make sure and repair major leak coming from underneath employee handwashing sink; plumbing system should be repaired and maintained, according to law; establishment has a catch bucket to catch gray water from handwashing sink.
- There is some evidence of rodent droppings behind non-working cooler(one used for storing pots/pans)and around water heater area. Also some observed behind reach in freezer; establishment was in the process of cleaning areas up during inspection. 229.167(p)(11)(C)rodents.
- Keep Febreze aerosol spray away from clean plates. 229.168 (c) (1) toxics stored.
- Establishment needs to make sure and remove large white cutting board(observed large gash within cutting board); all kitchenware should be free from any defects and be able to be easily cleaned/sanitized; 229.165 (d) (1) (B)free of breaks, cracks.
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02/24/2016 | 87 |
- Make sure to keep all cold hold items at a cold hold of 41 degrees and below; ham(56 degrees F) cut up sausage(49 degrees F); items have been at cold hold location for approximately 3 hours; establishment had containers on ice, but had employee add more ice/water to submerge whole container.
- Make sure to keep green salsa in container away from sanitation buckets holding bleach in them. 229.168 (c) (1) toxics stored.
- Provide thermometers for all reach in coolers 229.165 (h) (2)thermometer available.
- Will need to clean interior of microwaves(very dirty). Clean around toaster and replace cracked blender. 229.165 (m) (1) (A)not clean.
- Food permit expired 9/2015 and will need to be renewed by the end of the week.
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10/27/2015 | 83 |
- Establishment needs to make sure to provide use by/discard by dates for all prepared, refrigerated, potentially hazardous food items kept longer than 24 hours at facility; also make sure to note a date when package of hotdogs was opened and a use by date, not to exceed seven days or the manufacturer's use by date. 229.164 (o) (7) (A) consume by date (prepared). 229.164 (o) (7) (A) consume by date (prepared).
- There was evidence of rodent droppings behind/around non-working reach in cooler and water heater; will need to clean area up of food debris and provide approved pest control measures for this general area; also will need to clean rodent droppings within restroom area. 229.167(p)(11)(C)rodents. 229.167(p)(11)(C)rodents.
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles with the common name of the chemical inside. 229.168 (b) working container not labeled.
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07/13/2015 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to indicate a use by/discard by date for all refrigerated, potentially hazardous foods that are kept within the facility for more than 24 hours.
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05/01/2015 | 96 |
- Will need to make sure and post most current food permit; food permit expired in 9/2014; please pay for food permit within 10 days.
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01/30/2015 | 97 |
- Always make sure to keep shredded cheddar cheese, ham, and other potentially, hazardous foods at a cold hold of 41 degrees F and below; according to management, these food items have not been off temperature for more than 4 hours.
- 229.163 (h) (6) wash as needed; Make sure to always wash hands whenever changing tasks(going from warewashing to wiping down coolers and back again to warewashing).
- 229.167 (e) (3) (A) no towels; Provide paper towels within employee restroom.
- Will need to always make sure that after washing/rinsing equipment/utensils that those items are sanitized effectively(bleach to water should be 50-100 ppm). 229.165 (r) (3) (D)no sanitization.
- Store all dirty bowls and other dirty kitchenware away from clean bowls/clean kitchenware to avoid cross contamination. 229.165 (m) (1) (A)not clean.
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09/26/2014 | 82 |
- 229.167 (e) (3) (A) no towels; Make sure to always provide paper towels at employee's handwashing sink; corrected on site.
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05/29/2014 | 97 |
- Establishment will need to raise drain lines from ice machine above main drain to allow a sufficient air gap.
- 229.166 (i) (1) (A)HWS not accessible; Establishment will need to make sure that employee handwashing sink is free and accessible at all times(cans and other items stored in sink); corrected on site.
- 229.168 (c) (1) toxics stored; Store all toxic items in designated area and not next to food items. Also be sure to label all working spray bottles with the common name of the chemical inside; corrected on site.
- 229.165 (h) (2)thermometer available; Provide a thermometer for reach in cooler holding juice/salsa/milk.
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02/27/2014 | 87 |
- Will need to make all employees cover drinks and keep stored below/away from food items/equipment/food prep areas; Make sure to only store drinks within a designated cooler for employees or keep on lowest possible shelf away from food items used for the public(don't store within ice machine).
- Make sure to provide paper towels in customer restroom and also at employee handwashing sink at all times. 229.167 (e) (3) (A) no towels.
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10/10/2013 | 93 |
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