- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.165 (k) (14) (A)chlorine solution. sanitizer wipe cloths to strong, warewashing less than 50PPM
- 229.165 (h) (3)thin probe available.A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
- 229.165 (d) (1) (A)smooth. 229.165 (n) (1) (D) (v)equipment dirty. can opener/cutting boards/shelves in the walk in cooler.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: glove use may be an option.
- * 229.163(b) Demonstation of Knowledge. One person per shift must be food manager certified, note, there needs to be alternate people certified to cover for absence of food certified managers..
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12/07/2015 | 80 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- 229.163 (h) (6) wash as needed. Employee did not wash hands in between handling deliveries and returning to food prep duties. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- Observation: Bowl used as a scoop stored in and in contact with Potentially hazardous-ready to eat food. Provide: a proper food utensil to be used to scoop products and ensure to store utensil handle above food.
- Observation: Ready to eat Potentially hazardous cut tomatoes, peppers, & onions being stored on an unclean prep surface. Provide: all food contact surfaces to be wash rinsed sanitized before coming into contact with ready to eat food.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. Properly store foods in cooler to prevent cross contamination. Observation: cooked fajitas stored directly underneath ground beef in walk in cooler
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course. During hours of food establishment operations at least on Certified food manager must be present.
- 229.165 (n) (1) (D) (i)Kinves stored improperly. 229.165 (m) (1) (A)not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. Do not store Knives to be used for food prep between prep table and dirty wall.
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12/08/2014 | 70 |
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer for all refrigerators.
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8732 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
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08/06/2014 | 94 |
- All potentially hazards foods should be held at 41F or less. Raw chicken was found reading a temperature of 55F and Raw beef was at 60F. Both products was disgarded.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
- All cooked or preped foods must be labeled of when the product was cooked or prepared before being stored in a cooling unit.
- Ensure all customer cups and plates are properly cleaned before being stored for usage.
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12/19/2013 | 84 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation.No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review. The other option is ho wear gloves or use utensils for bare hand contact on ready-to-eat foods.
- 229.165 (k) (14) (A)chlorine solution. No measurable chlorine level provide a sanitizing level of chlorine between 50 to 150 ppm.
- 229.164 (f) (2) (A) (iv) not covered. Food contaminated by persons by hands or bodily discharges. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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08/05/2013 | 89 |
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