- Supply each handwash station with soap and individual disposable paper towels (kitchen hand sink).
- Eliminate the presence of roaches in the establishment by using any approved means. The owner stated that the establishment receives monthly pest control services however they were unable to provide service invoices.
- Provide for only commercial grade pest control products to be used in the establishment. Household Raid ant killer seen on shelf in the kitchen.
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01/26/2016 | 91 |
- Maintenance tools in the hand washing sink. Use this sink is for handwashing only.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat, 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.
- There are no paper towels at the hand washing sink.
- Evidence of insects observed throughout the establishment. Eliminate the presence of insects by using any approved means. Provide an extermination report during follow up inspection.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure a Certified Food Manager is on the premises during times of operation.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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08/10/2015 | 76 |
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew (including gum), drink from an open cup and use tobacco while in the food service line.
- Use only pesticides formulated for restaurant use inside the Bakery.
- 229.164 (o) (7) (B) consume by date (pkgd). Date-mark potentially hazardous foods that will not be consumned within 24 hours (for ex, tamales).
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
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04/14/2015 | 89 |
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside refrigerator, food equipment, shelves, and other food contact surfaces.
- There must be at least one person per shift who is FOod Manager certified.
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Employee did not wash hands after sweeping and before serving/bagging pastries to customers.
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10/28/2014 | 90 |
- 229.164 (o) (7) (B) consume by date (pkgd). Properly date-mark potentailly hazardous foods stored in coolers. The day of preparation or day of thawing (for ex, tamales) is counted as Day 1 and may be consumned within 7 days if held at 41F or below.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- Use only chemicals that are formulated for restaurant use.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean all food contact surfaces, shelves, prep tables, etc.
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used for storage of packaged or unpackaged food not cleaned at a frequency necessary to preclude accumulation of soil residues.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and grease.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
- Foods for customer delf-dispensing must be properly labeled per State guidelines (name, address, name of food, ingredients, etc.
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03/18/2014 | 80 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in refrigerator. Condemned milk and tamales held at 55F in refrigerator. Do not store PHF in refrigerator until able to hold foods at 41F or below.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only and hands must be washed in the handsink only.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.167 (e) (2) no soap. Supply handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the handwash stations with individual disposable towels.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize prep table, storage bins, food equipment, and other food contact surfaces.
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08/26/2013 | 82 |
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