- 229.164 (r) (1) (A) labeled properly. Food packaged in the food establishment and offered for self service sale must be labeled in accordance with 21 CFR 101, Food Labeling, 9 CFR 317, labeling and marking devices, and containers, and 9 CFR 381, labeling and containers. The establishment offers cookies for self service sale without the proper labeling, place and location of manufacture, and ingredient list. These items must be labeled properly or removed from self service sales.
- 229.164 (o) (7) (A) consume by date (prepared). prepared Potentially hazardous foods placed in cold hold greater than 24 hours must be labeled with the use by or discard date. This date is a day 7 days past the day of preparation. Items in cold hold were not labeled.
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies must be labeled with the common name of materials. Observed Working container, spray bottle, without proper labeling. Bottle was properly labeled.
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01/11/2016 | 89 |
- 229.164 (r) (1) (A) labeled properly. Bulk food for customer self-dispensing lacking proper manufacturer's information. Prepackaged cookies up for self-service sale with no labeling information other than name of product. If prepackaged and placed out for self-service sales, the package must contain all information required in 21 CFR 101, Food Labeling. In addition, the establishment must have a food manufacturing license with the state.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date prepared. Discard after 7 days with day 1 being the date prepared. Items in cold hold without a date label to indicate the date of preparation and placing in cold hold. Label these items.
- 229.166 (f) (4) air gap 2x. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment not at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Hoses coming of the water softener system do not have the appropriate air gap backflow prevention.
- Ch 13, Art II, section 13-26 Last Stored Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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09/03/2015 | 85 |
- 229.166 (i) (1) (B) HWS improper use. Employee filling sanitizer containers in hand sink. Use this sink is for handwashing only.
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01/23/2015 | 96 |
- 229.164 (r) (1) (B) (ii) descending ingredients. Label information is missing list of ingredients in proper order including a declaration of other additives. Label information shall include an accurate declaration of the quantity of contents.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food, and after wipe harks on apon. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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07/29/2014 | 92 |
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law. Or, place out of reach for customer self service .
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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03/04/2014 | 89 |
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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10/24/2013 | 92 |
- 229.167 (p) (5) improper use of sinks. USE KITCHEN HANDSINK FOR HANDWASHING ONLY. OBSERVED BOWL OF LETTUCE INSIDE HANDWASH BASIN. - ITEM CORRECTED ON SITE.
- ADJUST CONCENTRATION OF CHLORINE SANITIZING SOLUTION FOR THE IN USE WIPECLOTH BUCKETS TO BE WITHIN THE 50 TO 100PPM RANGE. INITIAL READING WAS OVER 200PPM. - ITEM CORRECTED ON SITE.
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04/08/2013 | 93 |
- Ensure potentially hazardous food is kept at 41 degrees F or below. During inspection cheese, eggs, and deli meats were at above 50 degrees F in cold hold unit.
- Ensure good hygienic practices. During inspection meat was being defrosted in mop sink. This task (defrosting food) should be done in a prep sink or in 3 compartment sink if sink is sanitized and only being used for this task.
- Ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found cooked sausge in cold hold unit without date labeling.
- Ensure hand sink is supplied with soap and paper towels. During inspection front hand sink did not have paper towels.
- Ensure wastewater is properly disposed. Mop water should be disposed of in mop sink not on ground behind the establishment.
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11/01/2012 | 81 |
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