Pooled eggs, raw pork, raw beef and ready to eat foods not stored correctly in the refrigerator to avoid cross contamination. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked.
02/18/2016
96
ALL PREPARED FOOD ITEMS MUST BE MAINTAINED COVERED WHILE IN REFRIGERATOR STOAGE - MUST COVER SHELLED EGGS AT ALL TIMES.
MUST MAINTAIN EMPLOYEE HAND WASHING SINK ACCESSIBLE AT ALL TIMES BY REMOVING OBSTACLES FROM REACHING IT AND MAINTAINING CUTOFF VALVES OPEN AT ALL TIMES.
MUST FURNISH EMPLOYEE HAND WASHING SINK WITH HAND DRYING PAPER TOWELS AT ALL TIMES.
MUST REMOVE POTENTIALLY HAZARDOUS PRODUCTS TO PROPERLY WORKING REFRIGERATOR SO THAT THEY CAN BE MAINTAINED STORED AT 41'F OR LOWER AT ALL TIMES.........SEE #15 BELOW.
CURRENT FOOD MANAGER CERTIFICATION NEEDED FOR MANAGER/PROPRIETOR.
08/21/2015
82
MUST OBTAIN CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT WITHIN THE FOLLOWING 24 HOURS.
COPY OF FOOD MANAGER CERTIFICATION NEEDED ON PREMISE FOR ALL MANGEMENT/PROPRIETOR.
MUST RE-INSTALL MOP SINK WITHIN THE FOLLOWING 10 DAYS.
MUST USE A BLEACH/WATER CONCENTRATION OF 50 TO 75 PPM (CHOLRINE) DURING ALL WASH, RINSE AND SANITIZATION SESSIONS.
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