- SOME PRODUCTS IN INDICATED PREP REFRIGERATOR NOT REGISYERING REQUIRED TEMPERATURE OF 41'F OR LOWER - SEE ITEM #15 BELOW.
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07/24/2015 | 95 |
No violation noted during this evaluation. | 01/13/2015 | 100 |
- ALL MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTITICATION PRESENTABLE ON PREMISE AT ALL TIMES.
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05/27/2014 | 97 |
- MEAT MUST BE PROTECTED - NOT SUBMERGED IN WATER - WHILE IN PROCESS OF DEFROSTING - MEATS MUST BE DEFROSETED IN ONE OF THREE WAYS - SLOWLY IN REFRIGERATOR, QUICKLY UNDER COOL RUNNING WATER OR IN MICROWAVE.
- ALL MANAGEMENT ON DUTY MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION READILY ACCESSIBLE ON PREMISE.
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01/14/2014 | 93 |
- 35 LB OPEND BAG OF FLOUR DISCARDED DUE TO ITS WATER EXPOSURE WHILE STORED ON FLOUR - TAKEN DIRECTLY TO DUMPSTER AND DISCARDED.
- ALL MANGEMENT ON DUTY MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
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07/08/2013 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Stacking illus on turn of plastic wrap. Wup had collapsed allowing contact with pun bottom. Use hard covers or equipment designed Ar stacking.
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02/08/2013 | 96 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. Pitta placed out for service are not on hot hold. There is no documentation when they are placed off temperature control. Maintain these pizzas at or above 135 degrees Fahrenheit, or maintain records when placed out ant discard after four hours.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. knives and other utensils stored between equipment. This space had a build up of food and was not a place for storage of in use utensils. Store in use utensils in a dean and sanitized location.
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating or chewing while in the food service area. Eat in areas where food is not processed or out.
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07/30/2012 | 87 |
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