- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
|
02/11/2016 | 97 |
- 229.163 (h) (6) wash as needed. Employees must wash hands when going from task which may contaminate the hands to handling foods. Observed employee cleaning the facility and go to handling donuts for customers without washing hands. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (o) (7) (B) consume by date (pkgd).Potentially Hazardous Foods packaged at a food processing plant and open for consumption in an establishment shall have a dating method indicating the date when opened if held over 24 hours. Deli meat, ham, in the establishment was not labeled with the date opened. Date deli meats when open and discard after 7 days.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio
|
08/20/2015 | 83 |
- 229.168 (d) (1) (A) toxics for maintenance. Found a container of antifreeze in establishment. Was immediately removed.
|
03/17/2015 | 97 |
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. No soap or paper towels at the restroon hand sink. No paper towels at the hand sink. Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
- 229.164 (o) (6) (A) PHF>135. Potentially Hazardous Foods(PHF) must be maintained at or above 135 degrees Fahrenheit. Kolaches were around 125 degrees Fahrenheit. To use time as a public health control each batch of Kolaches must be identified with the time taken off temperature control. The batch must be discarded at the end of 4 hours. Rapid reheat Kolaches and adjust hot hold to maintain PHF above 135 Degrees F.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw below Ready-To-Eat when in storage. Raw shelled eggs stored above icing in refrigerator. Store eggs below RTE in cold hold.
- 229.165 (r) (3) (D)no sanitization. Washing dishware and equipment with no sanitization in the three compartment sink. Proper washing wash, rinse, sanitize, and then alow to air dry. Set up a proper level of sanitizer and then rewash dishware.
- 229.163 (e) hands and arms. 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, cleaning, operating cash register. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (p) (5) improper use of sinks. Observed employee washing hands in the three compartment sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
|
09/15/2014 | 77 |
| No violation noted during this evaluation. | 03/05/2014 | 100 |
- 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.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked by equipment. 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.
- 229.168 (h) (1) restricted use pesticides. Pesticides her use in residential areas, not hood areas found in establishment. Use only pesticides approved for use in Commercial food establishments. Pesticide application is best done by a licensed pest control company.
- 229.166 (g) (4) (B)backflow preventer. hose connections in establishment without proper backflow prevention, hose connection vacuum breaker. Provide for adequate backflow prevention device.
- 229.163 (e) hands and arms. 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, cleaning, operating cash register. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (k) (14) (A)chlorine solution. Washing utensils without sanitizing. Foodservice items must be washed, rinsed, sanitized, and then alowed to air dry.
- Provide for one certified food manager to be in the establishment per 12 hour Shift. Sources for training can be found at the city website. http://www.sanantonio.gov/health/Food-Managers.html
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
|
08/27/2013 | 74 |
- 229.163 (e) hands and arms. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. FOOD SERVICE EMPLOYEES NOT FOLLOWING PROPER HAND WASHING PROCEDURES BEFORE CONTACTING READY TO EAT FOODS. 1) EMPLOYEE USED SOAPY WATER FROM BUCKET TO WASH HANDS 2) EMPLOYEE DID NOT WASH HANDS AFTER USING COTTON SANITIZING TOWEL TO CLEAN AND BEFORE RETURNING TO BARE HAND CONTACT OF RAW DOUGHNUT DOUGH
- 229.164 (t) (4) by body / discharges. Food contaminated by persons by hands or bodily discharges. Food contaminated by food employees, consumers or other persons through contact with their hands, bodily discharges or nasal or oral discharges, or other means shall be discarded. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE NOT FOLLOW PROPER HANDWASHING PROCEDURES AFTER USING COTTON TOWEL TO SANITIZE EQUIPMENT AND BEFORE RETURNING TO HANDLE RAW DOUGH FOR FOOD PRODUCTION
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap. MISSING HAND SOAP IN BATHROOM
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Remove all toxic items not related to establishment and store items away from all food. 1) AJAX cleaner stored next to and below food items and shelves used for food storage.
- * 229.163(b) Demonstation of Knowledge. A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER ON DUTY
- 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.
|
02/27/2013 | 80 |
- 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. MOST RECENT GRADED INSPECTION REPORT POSTED ON DOOR OF REACH-IN COOLER IN KITCHEN AREA
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. HANDWASHING STATION AT BACK OF KITCHEN WITHOUT PAPER TOWELS HANDSINK IN BATHROOM WITHOUT SOAP AND PAPER TOWELS
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. INSPECTOR ENCOUNTERED EMPLOYEE COFFEE IN RED PLASTIC UNCOVERED CUP ON PREP TABLE OF KITCHEN AREA
|
10/22/2012 | 90 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. NO HAND TOWELS IN RESTROOM NOR AT KITCHEN HANDSINK
|
06/29/2012 | 97 |
- Please ensure proper storage of toxic items. Found bottle of bleach stored above ready-to-eat food on prep table.
- Ensure food contact surfaces are clean to sight and touch. Found scoop and cup with old food accumulation.
|
02/24/2011 | 94 |
- Please ensure paper towels are available at kitchen/restroom handsinks. No towels at kitchen handsink.
- Please re-attach backflow preventer at mop sink faucet. Please ensure there is an air-gap (space) 2 times the diameter of the drain pipe at the ice machine drain point.
- Please clean and sanitize interior of ice machine to remove any foreign debris/mold growth.
|
12/29/2009 | 91 |
| No violation noted during this evaluation. | 07/02/2009 | 72 |
| No violation noted during this evaluation. | 02/24/2009 | 75 |
| No violation noted during this evaluation. | 07/12/2007 | 78 |
Restaurant representatives - add corrected or new information about Shipleys Donuts, 10918 Wurzbach Rd #131, San Antonio, TX »