- Although breakfast food items are held until 9:30 am, the desk clerk was not able to say when the food items were cooked. Sausage and eggs are at 126 degrees F.
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) 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. Bag of sausage must be labeled with a "use by" date.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. 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.
- Clean cooking / electric pans after cooking is complete. Allowing pans with leftover food to sit on the kitchen countertop for days is not acceptable.
- Breakfast area microwave must be in good repair.
- Clean the inside of the juice drink dispenser.
|
01/11/2016 | 82 |
- Refrigerated, ready-to-eat, PHF 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.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent.
- Microwave must be in good repair and be smooth, easily cleanable and non-absorbent.
|
09/17/2015 | 90 |
- Scrambled eggs and sausage links stored in covered containers "cooling" on top of the refrigerator. Breakfast ends at 9:30 am - eggs at 124 degrees F and sausage at 103 degrees F. Food items will be discarded.
- Refrigerated, ready-to-eat, PHF 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. Bagged sausage links must be properly date labeled
- 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.
- Food storage containers must be in good repair; container where the sausage links are stored is cracked and grease is leaking out.
- Microwave must be in good repair and be smooth, easily cleanable and non-absorbent
|
06/11/2015 | 85 |
| No violation noted during this evaluation. | 10/27/2014 | 100 |
- There must be at least one person per shift who is Food Manager certified.
- 229.166 (i) (1) (B) HWS improper use. Handinks must be used for handwashing only.
- 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.
|
04/30/2014 | 89 |
- There must be at least one person per shift who is Food Manager certified.
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to cooler in backroom that is storing potentially hazardous foods.
|
08/23/2013 | 91 |
- 229.164 (o) (7) (A) consume by date (prepared). **No date markings on 3 containers in the cooler for prepared food items.**
|
09/07/2012 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Observed no date marking for cooked sausage or eggs in only cooler.**
|
03/08/2012 | 96 |
- 229.164 (r) (1) (A) labeled properly. Label without manufacturer information.** Observed items with no information of any kind.** Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.164 (a) - Honestly presented. ** hashbrown scrabble mix unsound**
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed PHF uncovered.**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Observed no dates on any prepared items.**
- 229.167 (e) (2) no soap. No soap at the hand washing sink. No soap at the restroom hand sink. Supply the restroom hand sink with soap. Supply every handwashing sink with soap.
- 229.165 (r) (3) (D)no sanitization. Manager and employees stated they only use soap and have never used any sanitizing solution. No sanitizing solution of any type in kitchen area. All material used for sanitization must achieve sanitization.
- No employee of this establishment has a Food Manager Cert.
- 229.165 (h) (2)thermometer available. ** No thermometer in cooler or used in cooking.** Have a readily accessible thermometer.
- 229.165 (m) (1) (B)grease and soil accumulation. 1) Cooler found in unsanitary conditions. 2) Griddle has plastic film near cooking surface that can easily fall into food being cooked. 3) Containers in cooler have grease on outside surfaces next to open containers, fruit/PHF/Veggies. 4) Coffee/Juice dispensing containers need to be clean and sanitized 5) all cooking equipment and container need to be sanitized prior to any use.
- 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.
|
09/19/2011 | 66 |
Restaurant representatives - add corrected or new information about Super 8, 222 W W White Rd S, San Antonio, TX »