Provide that all Refrigerated ready-to-eat food is properly marked with a use by date or expiration date.(Not all food items in the kitchen area were properly labedled.)
Provide that all handsinks have hot and cold water under pressure.(No cold water at the handsink in the Lone Oak bar.)
Provide that the rodent droppings are removed from the Lone Oak bar area.(Dropping observed where beer boxes are being stored in the Lone Oak bar area. Provide that this area is properly cleaned and sanitized.)
Provide that all toxic spray bottles are labeled with contents.(Spray bottles in the kitchen area without labels.)
Provide that all food contact surfaces are cleaned and sanitized.(Ice machine is dirty with mold in the Lone Oak bar at time of inspection.)
Provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty utensils found on shelves in the kitchen area.)
Provide that toxic spray bottles are not stored with food items in the kitchen area.
Provide that all handsinks have hot and cold water under pressure.(No hot water at the women's restroom next to the main kitchen. Hot water must reach a minimum of 100F and above.)
02/16/2012
83
Refrigerated, ready-to-eat food not properly marked with a use by date.
Supply every handwashing sink with soap.
Storing toxic next to food items.
04/06/2011
84
229.164 (f) (2) (A) (i) (II) separation raw/cooked. PLACE EGGS UNDER CHEESE/PRODUCE TO AVOID CROSS CONTAMINATION.
229.166 (f) (4) air gap 2x.
229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS AT ALL HANDSINKS AT ALL TIMES (WOMENS EMPLOYEE RESTROOM)
CERTIFIED FOOD MANAGER AT ESTABLISHMENT DURING ALL HOURS OF OPERATION AND FOOD PREPERATION. (SEE HANDOUT)
229.165 (h) (2)thermometer available. PROVIDE WORKING AND CALIBRATED THERMOMETERS IN BOTH BAR REFRIGERATORS AND LARGE WALK-IN COOLER. (AT CORRECT TEMPERATURE OF 41F)
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