Subway, 400 Pecan Valley D, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Hand washing sink must not be used to store dirty dishes, it must remian accessible at all times
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Three compartment ware washing sink sanitizer was not at teh correct concentration for proper sanitizing
- 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.
- Provide an accurate thermometer for the reach in refrigerator under the toaster oven
- Food storage containers (inserts) must be in good repair
- Clean the machine used for brewing tea
|
01/25/2016 | 77 |
| No violation noted during this evaluation. | 08/24/2015 | 100 |
- Food storage containers stored as clean were not clean. Items still had food debris on them. Items were properly washed.
|
06/02/2015 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- There must be at least one person per shift who is Food Manager certified.
|
07/10/2014 | 90 |
- 229.163 (h) (6) wash as needed. Employee did not wash hands before donning gloves for working with food. 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.
- There must be at least one person per shift who is Food Manager certified.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. 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.
|
08/16/2013 | 87 |
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