Ensure all hand wash stations (kitchen station) are supplied with soap and paper towels.
Ensure quat ammonia sanitizing solution is within (200ppm-400ppm).
Registering and successfully completing a Food Manager Certification course. Ensure a Certified Food Manager is on the premises during all hours of operation.
08/19/2015
91
229.167 (e) (2) no soap. Supply every handwashing sink with soap.
There must be at least one person per shift who is Food Manager certified.
229.171(f)permit required. Your food establishment permit is currently expired. 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) 207-8853 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.
10/28/2014
91
229.168 (c) (1) toxics stored. Store toxic items below and away from food and food contact surfaces.
01/30/2014
97
229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more than 24 hrs and may not exceed manufacturer's consume-by date. Per yogurt mix packaging, "use within 7 days from day of thawing." Date label every container of yogurt mix.
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