- Expired food permits posted and current permit not posted. Records indicate permit is current. Ensure a current food establishment permit is posted in customer view. The one posted expired 03/31/2015.
- Unlabeled spray bottle found in the back. Ensure all toxic spray bottles are labeled with the common chemical name in the bottle. Examples: sanitizer, degreaser, window cleaner.
- Bucket of sanitizer found stored next to disposable single service cups. Ensure toxic items are stored below and away from food and food contact surfaces (cups in this case). You may also store something in between sanitizer bucket and cups that will prevent splash or spills from contaminating cups.
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02/02/2016 | 94 |
- 229.163 (h) (5) handling soiled equip. Observed employee open walk in cooler door then continue to assemble sandwiches with same gloves. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container on shelf above food prep area. An employee must drink from a closed beverage container only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.163(b) Demonstration of Certification. PIC could not successfully demonstrate required certification. A certified food manager must be present at all times during operating hours.
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09/28/2015 | 89 |
- * 229.163(b) Demonstation of Knowledge. Certified Food Manager showed up at end of inspection. Ensure a Certified Food Manager is present at all times during operating hours.
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02/11/2015 | 97 |
- 229.165 (k) (14) (C) quat solution. For sanitation a combination of PH concentration and temperature are not adequate. Keep quat ammonia sanitizing solution within (200ppm-400ppm). TOO STRONG AND TEST STRIPS DIDN'T WORK.
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08/12/2014 | 97 |
- Hand washing facility is blocked.(kitchen area) 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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10/29/2013 | 97 |
- 229.165 (k) (14) (C) quat. Observed quat to low because they are adding too much water to the solution. Keep quat ammonia sanitizing solution within (200ppm-400ppm).
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01/14/2013 | 97 |
- 229.166 (g) (4) (B)backflow preventer(mop sink basin). There is no backflow preventer present. Provide for adequate backflow prevention device for faucets with hose bib connections.
- 229.165 (d) (1) (B)free of breaks, cracks(plastic 1/3 rd serving pans lids). Damaged plastic. Utensil(s) must have smooth, easily cleanable surfaces. Recommend: discard and replace.
- 229.163 (n) (1) eat.drink.smoke(Employee's beverage on work table with prepared food product). Place and consume employee's beverages in an area(separate and away) that will not contaminate food/food contact surfaces.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment's hours of operation a Certified Food Manager with a valid Health Department ID, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health ID/certificate.
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11/07/2011 | 86 |
- There must be at least one person per shift who is Food Manager certified.
- 229.168 (c) (2) toxics above items. Store toxic items below and away from food areas.
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02/22/2011 | 94 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.168 (c) (2) toxics above items. 229.168 (l) (1) retail toxics stored. 229.168 (c) (2) toxics above items. Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- There must be at least one person per shift who is Food Manageer certified.
- Ensure all coolers have thermometers.
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08/16/2010 | 88 |
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