229.164- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using nail brushes. Corrected with gloves.
229.168 (d) (2) (A) (i) Utilizir los toxicos en consecuencia. Para las superfices en contacto con alimentos, use 1/2 cucharadita por gallon de agua.
229.165 (n) (1) (D) (vii)utensils in Water. Utencils must not be stored in water to prevent bacteria growth. Store on clean surface and or under running water and or 135F hot temperature water.
10/16/2015
90
229.165 (f) (12) (B)integral thermomter. Need a thermometer for reach-in cooler containing sour cream.
04/30/2015
97
229.165 (f) (12) (B)integral thermomter. Need thermometer for chest cooler holding potentially hazardous foods.
12/09/2014
97
229.167 (e) (3) (A) no towels. Provide towels at hand washing sink.
05/23/2014
97
229.167 (p) (5) improper use of sinks. Hand washing sink for hand washing only. ie. sink had pitcher stored inside basin.
#22-One person per shift needs Food Manager Certification. After completing Food Manager Certification, take card and or credentials to the health desk at 1901 S. Alamo, City of San Antonio Development Center, and have certification finalized.
229.165 (f) (12) (B)integral thermomter. Provide for thermometers as needed for all coolers and freezers holding potentially hazardous foods.
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