- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Indications of roaches observed in the establishment. Eliminate the presence of insects by using any approved means.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Use 3 compartment sink for proper manual ware washing. WASH - RINSE - SANITIZE
- Clean the reach in refrigerator near the back door
- Wire on the wire racks must be in good condiction - no broken wires
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11/05/2015 | 84 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Use food grade bags to store ready to eat meats (sausages) or store meats in a food storage container.
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07/02/2015 | 90 |
- Employee mustdrink from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items.
- 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
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
- Clean food contact surfaces.
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10/30/2014 | 83 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used in handwashing only. Observed a scrub in the handsink.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Additionally, drinks may not be consumned from twist cap bottles.
- 229.164 (o) (9) (A) (i) Time Only. Time only, rather than time in conjunction with temperature is used as the public health control for for ready-to-eat potentially hazardous food (croissant sandwiches) that is displayed with no marking or identification to indicate the time the food was removed from temperature control. Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time which is not later than 4 hours from the time food was removed from temperature control.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with a food equipment and employees cannot have access to it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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04/21/2014 | 89 |
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace worn out cooler gaskets.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked with donut glazing machine. Handsinks must always be accessible to handwashing.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink and use tobacco while in the food service line.
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02/27/2013 | 87 |
| No violation noted during this evaluation. | 11/09/2011 | 100 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens,eating, and cleaning. The employee should wash hands and exposed portion of arms before returning to handle ready-to-eat foods.
- ***A certified food manger must be present at establishment at all times during business operation times.
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02/22/2011 | 93 |
- Please provide for all water supplies to be equipped with hot/cold water at all times. Cold water non-accessible at three compartment sink; please provide a licensed plumber to make necessary repairs.
- Please provide for all toxic chemicals to be properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
- Please provide for Certified Food Manager to be present at all times. Recommendation: Provide for at least two people to be certified to which either person can be present at all hours of operation. (Please see handout).
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04/29/2010 | 90 |
| No violation noted during this evaluation. | 04/02/2009 | 93 |
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