- Observed personal food item (bag of gummy bears) near prep areas. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food prep areas.
- Observed open packages of raw bacon over ready to eat food items. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Observed gnats and flies in back storage where drink syrups are located. Ensure to clean area thoroughly and eliminate sources of moisture.
- Ensure that clean wares are clean to sight and tough and shelving where stored is clean as well. Ensure that handles to reach in and walk in cooler, handles to microwaves are clean.
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03/31/2016 | 86 |
- Observed raw bacon stored over ready to eat and precooked food items in walk in cooler. Ensure that raw items are stored properly.
- Ensure that all food contact surfaces are clean and in good condition such as shelving for clean wares, etc.
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01/26/2016 | 93 |
- Observed employee rinse hands off in sanitizing solution. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Backflow preventer on mop sink is leaking. Ensure to repair backflow preventer.
- Observed several gnats in fountain drink syrup storage area. Use effective means of pest control for gnats. Save service receipts for verification. Ensure that area is thoroughly cleaned and all food debris, syrup and any moisture is cleaned.
- Ensure chemical sanitizer is within required range (50 to 100 ppm of bleach). No bleach was shown in sanitizing step for ware washing.
- Discontinue using broken/chipped/melted dishwares.
- Ensure that all in use utensils are clean to sight and touch. Observed ladle for sauce with old dried sauce. Observed salad spinner with leftover food debris.
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09/23/2015 | 83 |
- Sanitizing step did not have enough bleach. Ensure the sanitizing step on 3 compartment sink has adequate bleach available of 50 - 100 ppm.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that all food contact surfaces are clean and in good condition such as handles to reach in coolers, walk in coolers, inside ice machine, ect.
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05/20/2015 | 91 |
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Ensure that toxic items are properly stored. Observed cleaning solution stored by food equipment above food prep area.
- Ensure that ice machine is repaired. Observed damaged wall inside ice machine.
- Ensure that all food contact surfaces are clean and in good condition.
- Discontinue using broken/chipped wares for food storage.
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01/16/2015 | 90 |
- All food contact surfaces must be in good condition and clean such as salad spinner, meat slicer, ect.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. Observed 3 employees wash hands with cold water. Observed employee rinsing hands off in mopsink.
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09/08/2014 | 93 |
- Brisket and chicken in hot hold unit were being stored below 135 degrees F. Ensure food being stored hot are at 135 degrees F or above.
- Observed employee using bare hands to handle bread for po boys. There is not bare hand documentation. Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: condemn food), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- Observed lids and containers in storage room for pepper, etc soiled with food debris. Ensure containers and lids are clean to sight and touch.
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11/21/2013 | 88 |
- 229.168 (b) working container not labeled. Observed container of soap and spray bottle of blue liquid without a label identifying the chemical. Ensure containers for toxic items are labeled with the chemical name.
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05/23/2013 | 97 |
- Brisket in hot holding warmer at 122 degrees F. Briskets will be heated in the oven to bring them up to the proper temp.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Hand sink is for handwashing only. Observed an employee rinsing a wiping cloth in the hand sink as well as an employee attempting to use the hand sink as a dump sink.
- Observed an employee rinse a wiping cloth in the hand sink an then clean the prep table surface where food items are prepared. Use a sanitizing solution (wet wiping cloth in sanitizing solution) to clean in use prep table top.
- Gasket on the hobart warmer must be in good repair.
- Lexon storage containers and lids must be in good repair. Observed crcked and broken lexon lids.
- Lemon/lime slicer does not appear to have been cleaned properly before being stored and food contact surfaces appear have burned edges. Food contact surfaces of equipment must be in good repair and must be smooth, easily cleanable and non-absorbent.
- Observed grease or batter on in use ladle stored in the oil.
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11/30/2012 | 84 |
- 229.166 (i) (1) (B) HWS improper use.Hand washing facility used for purposes other than hand washing.
- Clean the Ice machine
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
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02/24/2012 | 90 |
- A handwashing facility may not be used for purposes other than hand washing. Observed employee obtaining water from hand sink to use in cooking process and observed bread ties in drain of hand sink.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Observed window cleaned stored next to with sprayer tip over dining room to go bags with foil.
- Clean inside the microwave and clean the can opener. Large can opener is not being used and will be removed from the holder.
- Store toxic items below and away from food areas, remove all poisonous items from food areas. Observed a bottle of cleaned stored over an insert of salt in the store room.
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08/23/2011 | 90 |
| No violation noted during this evaluation. | 12/23/2010 | 100 |
| No violation noted during this evaluation. | 06/25/2010 | 100 |
- Observed an employee rinsing out a towel in handsink.
- Temperature check of chop 122 F on hot hold unit.
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12/15/2009 | 91 |
| No violation noted during this evaluation. | 12/30/2008 | 92 |
| No violation noted during this evaluation. | 03/27/2008 | 100 |
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