- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Inserts with food debris stored with clean containers
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01/11/2016 | 89 |
- 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.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- 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.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Reach in freezer gasket must be in good repair, remove ice build up inside the reach in freezer.
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08/24/2015 | 86 |
No violation noted during this evaluation. | 07/11/2013 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Employee dumping drinks in hand sink Use this sink is for handwashing only.
- 229.167 (e) (3) (A) no towels. No soap at the hand washing sink. Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
- 229.165 (h) (2)thermometer available. 229.165 (f) (12) (B)integral thermometer. Reach in coolers (3) without a affixed thermometer. Provide thermometer in reach in coolers.
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01/10/2012 | 90 |
- 229.166 (g) (4) (B)backflow preventer. Need backflow preventers at hosebibs on mop sink.
- Hand wash station has no paper towels and or soap.
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12/29/2010 | 93 |
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