764 OLD HWY 90 W
San Antonio , TX 78237

Date: 07/18/2024
Score 93

42 Observed: Sides of equipment and walls with splash and food/liquid dried debris. Ensure sides of equipment and walls are clean and free of splash and food/liquid debris, as per....4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ---------- Observado: Lados del equipo y paredes con salpicaduras y desechos secos de alimentos/líquidos. Asegúrese de que los lados del equipo y las paredes estén limpios y libres de salpicaduras y restos de alimentos/líquidos, según... 4-601.11(C). Las superficies del equipo que no entran en contacto con los alimentos se deben mantener libres de acumulación de polvo, suciedad y residuos de alimentos. y otros desechos. 4-602.13 Las superficies del equipo que no entran en contacto con los alimentos se deben limpiar con la frecuencia necesaria para evitar la acumulación de residuos de tierra.

45 Observed: Walls with exposed sheetrock and no baseboards in prep are of kitchen (in back). Ensure all walls are in good repair, non-absorbent, smooth, and easily cleanable, as per...6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. ---------- Observado: Las paredes con placas de yeso expuestas y sin zócalos en la preparación son de la cocina (en la parte trasera). Asegúrese de que todas las paredes estén en buen estado, no sean absorbentes, sean lisas y se puedan limpiar fácilmente, según...6-101.11(A)(3) Los materiales para las superficies interiores de pisos, paredes y techos en condiciones de uso normal no deben ser absorbentes. .

45 Observed: Flooring (concrete) in kitchen with holes that are allowing water to puddle. Ensure all floors are without holes, smooth, easily cleanable and durable, as per.....6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. ---------- Observado: Piso (concreto) en la cocina con agujeros que permiten que el agua se encharque. Asegúrese de que todos los pisos no tengan orificios, sean lisos, fáciles de limpiar y duraderos, según... 6-101.11(A)(1) Los materiales para pisos, paredes y techos deben ser lisos, duraderos y fáciles de limpiar.

19 Observed: Leak at the three compartment sink faucet. Ensure leak at three compartment sink faucet is fix and not leaking, as per....5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. ---------- Observado: Fuga en el grifo del fregadero de tres compartimentos. Asegúrese de que la fuga en el grifo del fregadero de tres compartimentos esté reparada y no tenga fugas, según... 5-205.15(A) Se deberá reparar un sistema de plomería de acuerdo con el Código de Plomería.

32 Observed: Plates and bowls are stored food contact surface up and can be contaminated. Ensure all bowl and plates are stored inverted to allow for protection of food contact surfaces. ---------- Observado: Los platos y tazones se almacenan con la superficie en contacto con los alimentos hacia arriba y pueden contaminarse. Asegúrese de que todos los tazones y platos se almacenen invertidos para permitir la protección de las superficies en contacto con los alimentos.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 03/25/2024
Score 93

27 Observed: Small service line cooler holding food was at 47F degrees. Ensure service line cooler is holding 41F degrees or below in order to store cold food, as per....4-301.11 Cooling, heating, and holding capacities. Equipment. ---------- Observado: El refrigerador pequeño de la línea de servicio que contenía alimentos estaba a 47 grados F. Asegúrese de que el refrigerador de la línea de servicio mantenga una temperatura de 41 °F o menos para almacenar alimentos fríos, según... 4-301.11 Capacidades de refrigeración, calefacción y retención. Equipo.

45 Observed: Wall in kitchen and prep are not in good repair and exposing nails and sheetrock. Ensure all walls are in good repair, the material is durable and non-absorbent, as per....6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. ---------- Observado: La pared de la cocina y la preparación no están en buen estado y exponen clavos y placas de yeso. Asegúrese de que todas las paredes estén en buen estado, que el material sea duradero y no absorbente, según... 6-101.11(A)(1) Los materiales para el piso, la pared y el techo deben ser lisos, duraderos y fáciles de limpiar.

39 Observed: Knives being stored in between equipment and wall and between equipment. Discontinue storing knives in between any wall or piece of equipment, as per....3-304.12(C) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §4-602.11 and §4-702.11 of this title. ---------- Observado: Cuchillos almacenados entre el equipo y la pared y entre el equipo. Deje de almacenar cuchillos entre cualquier pared o pieza de equipo, según...3-304.12(C) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos se deben almacenar en una parte limpia de la mesa de preparación de alimentos o del equipo de cocina solo si el utensilio en uso y la superficie de contacto con los alimentos de la mesa de preparación de alimentos o del equipo de cocina están limpiados y desinfectados con la frecuencia especificada en §4-602.11 y §4-702.11 de este título.

37 Observed: Fish in a tub container stored on floor of walk-in freezer. Ensure all food containers with food is stored six (6) inches off floor to prevent contamination, as per....3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. ---------- Observado: Pescado en un recipiente tipo tina almacenado en el piso del congelador. Asegúrese de que todos los contenedores de alimentos estén almacenados a seis (6) pulgadas del piso para evitar la contaminación, según... 3-305.11(B) Los alimentos en paquetes y contenedores de trabajo se pueden almacenar a menos de 15 cm (6 pulgadas) por encima del piso en el equipo de manejo de lotes de cajas.

32 OBSERVED: Cheese being stored in T-shirt bags without wrapper or cover. Discontinue storing food items in an unapproved bag, as per....228.224(i) Equipment and utensils approved for food use.. ---------- OBSERVADO: Queso almacenado en bolsas tipo camiseta sin envoltorio ni tapa. Deje de almacenar alimentos en una bolsa no aprobada, según... 228.224(i) Equipos y utensilios aprobados para uso alimentario.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 12/04/2023
Score 93

30 OBSERVED: Permit is expired. CORRECTIVE ACTION: Renew food permit prior to Christmas holiday to ensure no additional late fees are accessed, as per......8-301.11.1 Permit Requirement, Prerequisite for Operation.

32 OBSERVED: Cheese being stored in T-shirt bags without wrapper or cover. CORRECTIVE ACTION: Discontinue storing ready-to eat food items in an unapproved bag, as per....228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.

32 OBSERVED: Knife stored in between wall and counter of equipment. CORRECTIVE ACTION: Discontinue storing knives in between wall and equipment, store on a magnet, as per.....4-202.11 Cleanability. Food-contact surfaces..

35 OBSERVED: Employee drinks on work table and in a spillable container. CORRECTIVE ACTION: Ensure all employee drinks are stored below waist level and away from food and to be in a non-spillable container, as per.....2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

37 OBSERVED: Food items being stored on floor of the walk-in freezer. CORRECTIVE ACTION: Ensure all food items are stored 6 inches off floor in storage, as per.....3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment.

39 OBSERVED: A bowl being used as a scoop in bulk container. CORRECTIVE ACTION: Ensure all bulk containers hav a proper scoop or measuring device, as per......3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 07/27/2023
Score 92

21 ENSURE ONE PERSON WITH A VALID FOOD MANAGERS CERTIFICATION IS PRESENT DURING ALL HOURS OF OPERTION, AS PER....2-102.12(A) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

42 ENSURE ALL SIDES OF EQUIPMENT ARE CLEAN AND FREE OF AN ACCUMULATION OF GEASE BUILD UP, AS PER....4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

39 OBSERVED BOWL BEING USED AS A SCOOP FOR SHRIMP AT SERVICE LINE COOLER. ENSURE PROPER SCOOPS FOR FOOD ARE USED, AS PER....3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.

9 OBSERVED SQUEEZE BOTTLE ON TOP OF READY-TO-EAT CRAB MEAT ON SERVICE LINE COOLER. ENSURE NON-FOOD CONTACT SURFACES OF EQUIPMENT ARE STORED PROPERLY NOT TO CONTAMINATE FOOD ITEMS ON LINE, AS PER....3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

35 ENSURE ALL EMPLOYEE DRINKS ARE STORED IN A DESIGNATED AREA IN REFRIGERATOR, AS PER...2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

35 ENSURE PERSONS HANDLING FOOD ARE WEARING A PROPER HAIR RESTRAINT, AS PER.....2-402.11 Hair Restraints effective.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 12/12/2022
Score 90

31 Observed hand sink with utensils and towel when inspector went to wash hands. Ensure hand sink is ONLY used for washing hands and remove all items from sink. (Corrected on site). --------- Lavamanos observado con utensilios y toalla cuando el inspector fue a lavarse las manos. Asegúrese de que el fregadero SOLO se use para lavarse las manos y retire todos los artículos del fregadero. (Corregido en el sitio). 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

32 Observed sponges being used at the three compartment sink. Discontinue the use of sponges for washing dishes and other food contact surfaces. 4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. ------------ Esponjas observadas que se utilizan en el fregadero de tres compartimentos. Suspenda el uso de esponjas para lavar platos y otras superficies en contacto con alimentos. 4-101.16 Esponjas, limitación de uso. Las esponjas no se pueden usar en contacto con superficies en contacto con alimentos limpias y desinfectadas o en uso.

37 Observed food stored in refrigerators without protection (lid, cover, etc.). Ensure all food in refrigerators are covered properly to reduce contamination of product. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ------------ Alimentos observados almacenados en frigoríficos sin protección (tapa, cobertor, etc.). Asegúrese de que todos los alimentos en los refrigeradores estén cubiertos adecuadamente para reducir la contaminación del producto. 3-302.11(A)(4) Alimentos protegidos de la contaminación cruzada almacenándolos en paquetes, recipientes cubiertos o envoltorios.

34 Observed the back door wide open without a screen. Ensure all outer opening doors when open have a screen door to keep pests out or keep back door closed during business, except when throwing trash. 6-202.15(A) Outer openings, protected. -------- Observó la puerta trasera abierta de par en par sin una pantalla. Asegúrese de que todas las puertas que se abren hacia el exterior cuando estén abiertas tengan una puerta con malla para mantener alejadas a las plagas o mantenga la puerta trasera cerrada durante el trabajo, excepto cuando tire la basura. 6-202.15(A) Aberturas exteriores, protegidas.

19 Observed hand sink pipe inside drain in kitchen. Ensure all pipes going into the drain have a one inch air gap between drain and sink. 5-202.13 Backflow prevention, air gap. 5-203.14(A) Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bib, by: providing an air gap between the water supply inlet and the flood level rim of a plumbing fixture, equipment, or nonfood equipment that is at least twice the diameter of the water supply inlet and not less than 25 mm (1 inch). ------------------ Tubo del fregadero de mano observado dentro del desagüe en la cocina. Asegúrese de que todas las tuberías que van al desagüe tengan un espacio de aire de una pulgada entre el desagüe y el fregadero. 5-202.13 Prevención de reflujo, espacio de aire. 5-203.14(A) Prevención de reflujo. El sistema de plomería debe evitar el reflujo de un contaminante sólido, líquido o gaseoso al sistema de suministro de agua en cada punto de uso, incluso en un grifo de manguera, al: proporcionar un espacio de aire entre la entrada del suministro de agua y el borde del nivel de inundación de un accesorio de plomería, equipo o equipo no alimentario que tenga al menos el doble del diámetro de la entrada del suministro de agua y no menos de 25 mm (1 pulgada).

43 Observed lights in kitchen and prep area without cover or shield. Ensure all light bulbs are protected with a cover or shield. 6-202.11 Light bulbs shall be shielded, coated, or otherwise shatter-resistant. -------- Luces observadas en la cocina y el área de preparación sin cubierta ni protector. Asegúrese de que todas las bombillas estén protegidas con una cubierta o pantalla. 6-202.11 Los focos de luz deben estar protegidos, revestidos o resistentes a roturas de alguna otra manera.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 07/22/2022
Score 91

38 Shrimp was thawing in a pan at ambient air temperature. Shrimp had partially thawed. When thawing shrimp you can thaw in a refrigerator, under running water, or as part of the cooking process. 3-501.13(B) Thawing. under running water criteria.

35 Employee working in kitchen and employee in prep area were not wearing hats or hairnets. Ensure employees wear hats or hairnets as per 2-402.11 Hair Restraints effective.

35 One employee had a watch, another had a bracelet while preparing food. Employees may not wear jewelry or watches while preparing food as per 2-303.11 Jewelry Prohibition.

42 the underside of the shelf above the stove needs to be cleaned and free of charcoal build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

42 Ensure top of coffee maker is cleaned regularly to prevent debris build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

37 Boxes of crackers were stored on the floor under a prep table. Ensure all food items or items used for customers are kept 6 or more inches above the floor as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

40 Styrofoam cup used as a reusable scoop in salsa. Discontinue using Styrofoam cups as scoops. Ensure the correct utensils are used as per 4-502.13(A) Single-service and single-use articles may not be reused.

43 Lights in kitchen will need to have light shields installed. tube shields may be used. 6-202.11 Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

37 Ensure prepared food in refrigerators are covered as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

20 line under handwashing sink had backed up and was overflowing into kitchen. Clog was removed and floors cleaned. 5-403.11(A) Sewage disposed through public sewer system.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 11/17/2021
Score 83

26 Ensure a consumer advisory is added to the menus as discussed per * 228.80(a) Consumer Advisory--when needed.

10 Chlorine sanitizer for 3 compartment sink was at or under 25ppm. Ensure sanitizer is mixed to be between 50-100ppm.* 228.111(n)(1) Chlorine sanitizing solution

18 Chemical bottles were unlabeled. Ensure all spray bottles or other containers that hold chemicals are labeled with the name of the chemical. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

18 Sanitizer for wiping clothes was at or exceeded 200ppm. Ensure wiping cloth chlorine sanitizer is mixed to 50-100ppm. * 228.204(b)(1) Poisonous/toxic materials or chemicals used properly.

33 3 compartment sink was set up for wash then sanitize. Ensure 3 compartment sink is used in the following manner: Wash, rinse, sanitize, air dry. * 228.125(d) Rinsing Equipment and Utensils after Cleaning and before Sanitizing.

42 Ensure the underside of the shelf above the stove is cleaned as per 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

33 Ensure 3 compartment sink has stoppers for the drains. * 228.107(b)(1) Manual ware washing, sink compartment requirements.

29 Ensure test strips are kept available in the restaurant. The test strips must be used to test the sanitizer for the 3 compartment sink and cloth bucket each time it is mixed. * 228.108(e) Sanitizing solutions, testing devices. * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

39 Ensure the 3 compartment sink is sealed to the wall. 228.110(a)(1)(C) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

37 Food in cold units were not covered. Ensure all food stored in cold units are covered as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

41 Ensure all containers of food are labeled. 228.66(b) Food storage containers, identified with common name of food..

39 When scoops are stored in food, they must have their handle up and out of the food. Additionally, baskets may not be used. Scoops for food must have handles. 228.68(b)(2) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

46 Employee toilet room door must be self closing as per 228.186(i) Closing toilet room doors.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 06/10/2021
Score 89

29 MUST FURNISH DISHWASHING FACILITIES WITH CHLORINE TEST STRIPS TO DETERMINE PROPER CONCENTRTION OF CHLORINE IN YOUR FINAL RINSE DURING ALL DISHWASHING SESSIONS.

10 FINAL RINSE SANITIZATION WITH NO CHLORINE READING - MUST USE THE PROPER AMOUNT OF CHLORINE FOR PROPER SANITIZATION OF DISH WARE WHEN FINAL SANITIZATION RINSING DURING DISH WASHING - SEE #29 BELOW.

46 MUST FURNISH EMPLOYEE REST ROOM DOOR WITH A SELF CLOSING DEVICE TO ALLOW FOR AUTOMATIC SELF CLOSURE AT ALL TIMES.

45 FOCAL WALL AREAS - BARE SHEETROCK NEED FINISHING - FLOATING, PLASTERING, PAINTING.

26 MUST POST ADVISORY RELATED TO CONSUMPTION OF RAW OR IMPROPERLY COOKED OYSTERS.

47 ALL JUST RECEIVED FOODS,VEGETABLES, SINGLE SERVICE ITEMS MUST BE PLACED AND STORED 6 INCHES ABOVE FLOORS WITHIN THE HOUR.

43 ALL BARE LIGHT BULBS ABOVE KITCHEN AND DRY STORAGE (WHERE INDICATED)MUST BE SHIELDED.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 07/20/2020
Score 97

31 228.175(c)(1) Hand drying provisions. Each handwashing sink or group of adjacent sinks shall be provided with (1) individual disposable paper towels. PROVIDE PAPER TOWELS FOR THE HAND WASHING SINK.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages or using tobacco. An employee shall eat, drink or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items needing protection cannot result. EMPLOYEE DRINKS MUST BE IN A LOCATION THAT CANNOT RESULT IN CONTAMINATION OF FOOD AND ITEMS REQUIRING PROTECTION.

764 OLD HWY 90 W
San Antonio , TX 78237

Date: 01/17/2020
Score 77

29 228.108(e) Sanitizing solutions, testing devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PROVIDE SANITIZER TEST STRIPS FOR THE THREE COMPARTMENT WARE WASHING SANITIZER.

36 228.68(d)(2)(A) Cloths, in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under 228.111(n). STORE WET WIPING CLOTHS IN A SANITIZING SOLUTION.

20 228.186(e) Premises, Buildings, Systems, Rooms, Fixtures, Equipment, Devices and Materials. Cleaning maintenance tools, preventing contamination. Food preparation sinks, handwashing sinks and ware washing equipment may not be used for the cleaning of maintenance tools, the preparation or holding of maintenance materials, or the disposal of mop water and similar liquid wastes. At the time of inspection, there was an employee washing cleaning towels in the hand sink

44 Receptacles and waste handling units for refuse, recyclables and returnables used with materials containing food residue and used outside the establishment shall be designed and constructed to have tight fitting lids, door or covers. At the time of inspection, there was a garbage receptacle door that was opened during the inspection

14 228.38(d) Hands and Arms. When to wash. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed foods, clean equipment and utensils and unwrapped single service & single use articles and: (1) after touching bare human body parts other than clean hands and clean exposed portions of arms; (2) after using the toilet room; (3) after caring for or handling service animals or aquatic animals; (4) after coughing, sneezing, using a tissue, using tobacco, eating or drinking; (5) after handling soiled equipment or utensils; (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (7) when switching between working with raw food and working with ready to eat food; (8) before donning gloves to initiate a task that involves working with food; (9) after engaging in other activities that contaminate hands. WHEN YOU TOUCH READY TO EAT FOODS WITH YOUR HANDS YOU MUST BE WEARING GLOVES.

15 228.65(a)(3) Preventing contamination from hands. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready to eat form.

35 228.43(A)Hair restraints effective. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hair that are designed and worn to effectively keep their hair from contacting exposed foods, clean equipment, utensils, linens and unwrapped single service and single use articles. At the time of inspection, none of the workers in the kitchen had hair restraints on

9 228.66(a)(1)(A) Preventing food and ingredient contamination. Food protected from contamination by separating, storage, preparation, holding and display. At the time of inspection, there was containers on food stored on top of uncovered raw food

31 228.101(a) Materials used in the construction of utensils and food contact surface of equipment may not allow the migration of deleterious substances or impart color, odor, or taste to foods and under normal use conditions shall be: (1) safe; (2) durable, corrosion resistant and nonabsorbent; (3) sufficient in weight and thickness to withstand repeated ware washing; (4) finished to have a smooth easily cleanable surface and (5) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. ONLY USE FOOD GRADE BAGS TO STORE UNPACKAGED FOOD ITEMS.

21 * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At the time of inspection, the food manager failed to maintain active managerial control of the kitchen

22 228.33(d) Food Handler Training criteria. Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment.