- 229.168 (b) working container not labeled; Make sure to label all working spray containers with the common name of the chemical inside. Will also need to make sure to provide the correct amount of final sanitizer(bleach)so that the solution is reading 50 to 100 ppm.
|
04/05/2016 | 97 |
| No violation noted during this evaluation. | 01/12/2016 | 100 |
- There needs to be at least one employee food manager certified during business hours; food managers certification expired 9/2015.
- 229.165 (d) (1) (B)free of breaks, cracks; Make sure to remove kitchenware that is highly discolored/cracked; corrected on site.
|
10/16/2015 | 94 |
| No violation noted during this evaluation. | 07/07/2015 | 100 |
| No violation noted during this evaluation. | 03/05/2015 | 100 |
| No violation noted during this evaluation. | 11/06/2014 | 100 |
| No violation noted during this evaluation. | 07/25/2014 | 100 |
| No violation noted during this evaluation. | 03/21/2014 | 100 |
| No violation noted during this evaluation. | 10/29/2013 | 100 |
| No violation noted during this evaluation. | 07/23/2013 | 100 |
| No violation noted during this evaluation. | 03/05/2013 | 100 |
- Do not store any cooked foods next to raw meats.(corrected)
|
08/08/2012 | 96 |
- Observed some open drinks in kitchen.Drinks need to have a lid and straw.
|
01/11/2012 | 96 |
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD(PHF'S) TO BE PROPERLY COOLED(HOT>>>>>>COLD...FAST!!! ex. SPLIT LARGE BATCHES OF BEANS/PICADILLO/RICE/ETC. INTO SMALLER PORTIONS IN SHALLOW PANS AND PLACE IN ICE BATH TO RAPIDLY COOL FROM 135 DEGREES F TO 70 DEGREES F IN 2 HOURS...THEN MUST REACH AT LEAST 41 DEGREES F OR BELOW IN 4 HOURS OR LESS)******DO NOT USE REACH IN COOLER TO COOL FOOD!!!!!!MAY USE REACH IN FREEZER OR ICE BATHS OR PREPARE LESS FOOD IN ADVANCE IF NOT ABLE TO FOLLOW PROCEDURE FOR PROPER COOLING******~ 5LBS CHORIZO HELD AT 86 DEGREES F AFTER 2 HOURS******
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING------SOAP HOT WATER(20 SECONDS)...DRY WITH PAPER TOWEL(BEFORE OPEN FOOD HANDLING;BEFORE USING GLOVES TO HANDLE FOOD;AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES(EMPLOYEES NOT WASHING HANDS BEFORE HANDLING FOOD;EMPLOYEES USING DIRTY TOWEL TO WIPE HANDS IN BETWEEN TASKS INSTEAD OF HANDWASHING)
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER HANDLING OF READY TO EAT FOOD(ALWAYS USE GLOVES HANDWASHING/UTENSILS/PAPER/FOIL TO HANDLE READY TO EAT FOOD -------OR-------USE 2 OR MORE CONTROL MEASURES/PROVIDE FOR (3) FORMS OF DOCUMENTATION TO CONTINUE USING BARE HANDS)******EMPLOYEES USING BARE HANDS TO HANDLE READY TO EAT FOOD WITHOUT USING AT LEAST 2 CONTROL MEASURES/WITHOUT ANY DOCUMENTATION IN PLACE******
- EMPLOYEES USING DIRTY TOWEL TO WIPE HANDS... THEN USING SAME TOWEL TO WIPE DOWN FOOD CONTACT SURFACES
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. RICE/BEANS/PICADILLO COOKED 8/25/10------MAXIMUM USE BY = 8/31/10)
- PLEASE PROVIDE FOR EQUIPMENT TO KEEP ALL PHF'S 41 DEGREES F OR BELOW(REACH IN COOLER HOLDING ~60 DEGREES F AMBIENT TEMPERATURE)
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROPER PROCEDURE FOR MANUAL WAREWASHING(WASH{SOAP WATER}...RINSE{CLEAN WATER}...SANITIZE(ex. 50-100PPM CL CLEAN WATER)...AIR DRY)******EMPLOYEE OBSERVED WASHING...SANITIZING...THEN RINSING...THEN TOWEL DRYING ALL WARES******
- PLEASE PROVIDE FOR AT LEAST 1 EMPLOYEE PRESENT DURING ALL SHIFTS TO BE FOOD MANAGER CERTIFIED
- PLEASE PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOOD TO BE HELD AT 41 DEGREES F OR BELOW FOR LONG TERM STORAGE(OVERNIGHT STORAGE)...45 DEGREES F OR BELOW FOR SHORT TERM STORAGE(REACH IN/PREP COOLERS)******PLEASE DO NOT USE REACH IN COOLER UNTIL ABLE TO HOLD ALL POTENTIALLY HAZARDOUS FOOD AT 41 DEGREES F OR BELOW FOR LONG TERM STORAGE)******{ALL POTENTIALLY HAZARDOUS FOOD HELD IN TEMPERATURE DANGER ZONE(~56-60 DEGREES F) MORE THAN 2 HOURS}ALL POTENTIALLY HAZARDOUS FOOD VOLUNTARILY CONDEMNED}******SHELLED EGGS @ 45 DEGREES F OR BEOW******
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS 50-100PPM CL SANITIZER TO WIPE DOWN COUNTERTOPS...PREP TABLES...CUTTING BOARDS...ETC.)
|
08/25/2010 | 62 |
| No violation noted during this evaluation. | 01/22/2009 | 100 |
| No violation noted during this evaluation. | 04/15/2008 | 90 |
Restaurant representatives - add corrected or new information about Sukies Taco House, 1808 West Av, San Antonio, TX »