Macaroni that was cooked the night before was found at 49 degrees F in the reach in refrigerator.
A spray bottle was found with an unidentified liquid in it. All bottles of liquid must be labeled with the identity of their contents.
A bottle of cleaner was stored over food items. All toxic chemicals must be stored below and away from food.
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Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.
Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
Items under the heat lamps are not holding the proper hot hold temperature.
Maintain written procedures at the establishment to ensure compliance when time is used as apublic health control. Food items held under the heat lamps are not holding the proper temperature.
Ready-to-eat, Potentially Hazardous Foods (PHF) may be held out of temperature control if they are marked with a discard time. Food items held under the heat lamps are not marked with a discard time.
Potentially Hazardous Foods (PHF) held out of temperature control must be discarded within 4hrs.
Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Hot water at the hand washing sink is st 97 degrees F
Supply every handwashing sink with soap.
Supply each handwash station with individual disposable paper towels.
Eliminate the presence of insects by using any approved means. Roaches found under and around the serving line; in the kitchen cabinets and in the area where dirty dishes are collected.
Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels.
Use 3 compartment sink for proper manual ware washing. WASH in soapy water, RINSE in clear water (or under running water), then soak in a SANITIZER solution for a minimun of 30 seconds, then allow to air dry.
Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the 'person in charge' definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
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 ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm
Install an air gap of two times the diameter of the drain line between the food handling equipment (serving line ice bin) and the sewer line.
Food contact equipment must be in good repair and be smooth, easily cleanable and non-absorbent.
Post most recent graded inspection report in customer view.
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