- Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- Damaged utensil. Discard and or replace unsafe equipment.
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02/18/2016 | 94 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course
- Equipment used in storing food not cleaned.(coffee drawer with mold, surface is not smooth, easily cleanable, and non-absorbant.
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08/11/2015 | 94 |
- Hand sink has no hot water and water pressure. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- Evidence of insects observed. Eliminate the presence of insects by using any approved means.(Professional exterminator)
- 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) 207-5738.
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02/26/2015 | 90 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. NO HANDWASHING SOAP AT THE HANDWASHING SINK.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. NO PAPERTOWELS AT HANDWASHING STATION.
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material. INSPECTOR FOUND A COUPLE OF SPRAY BOTTLES WITH TOXIC CHEMICALS NOT LABELED.
- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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08/26/2014 | 90 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. HAND SOAP MUST BE PRESENT AT HANDWASHING SINK IN BACK AREA.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- 229.165 (h) (2)thermometer available. Provide thermometer in reach in cooler. ALL REFRIGERATION UNITS MUST HAVE A WORKING THERMOMETER.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. ALL TONGS AND SYRUP SPIGOTS TO BE CLEAN AND SANITIZED AT END OF MORNING. DO NOT LEAVE DIRTY TILL NEXT DAY.
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03/06/2014 | 91 |
- At time of inspection, cold water at 3 compartment sink did not work. Ensure there is continuous cold running water at 3 compartment sink.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed live roach walking on counter next to hand washing sink. Eliminate the presence of insects by using any approved means.
- Container of bleach/water solution tested at 200 ppm. Ensure the concentration of bleach solution is between 50-100ppm.
- Employee stated that there is an employee who is a certified food manager but they were not there at the time of inspection. Ensure there is at least 1 person on duty during hours of operation for breakfast bar that is food manager certified.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, the food permit that is posted at front desk expired in Oct 2011. Ensure the most current food permit is posted in customer view and has not expired. Also, ensure the most recent routine inspection report is posted in customer view.
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03/19/2013 | 84 |
- 229.166 (i) (1) (B) HWS improper use. Observed items in the handsink in the kitchen. Ensure handsink is kept clear of all items. Handsink should be used for handwashing only.
- At time of inspection, cold water at 3 compartment sink did not work. Employee stated that water had to be turned on adn off at the bottom due to leak at the faucet. Ensure the leak is repaired and there is continuous cold running water at 3 compartment sink.
- 229.168 (b) working container not labeled. Observed spray bottle without a label. Ensure all spra bottles and containers holding a toxic substance are labeled with chemical name.
- Container of bleach/water solution tested at 200 ppm. Ensure the concentration of bleach solution is between 50-100ppm.
- Employee stated that there is an employee who is a certified food manager but they were not there at the time of inspection. Ensure there is at least 1 person on duty during hours of operation for breakfast bar that is food manager certified.
- 229.165 (m) (1) (A)not clean. Observed containers for single use utensils with food debris at bottom. Ensure the containers for single use items are clean to sight and touch by using the wash, rinse, sanitize procedure.
- Ch 13, Art II, section 13-26 Display permit. At time of inspection, the food permit that is posted at front desk expired in Oct 2011. Ensure the most current food permit is posted in customer view and has not expired. Also, ensure the most recent routine inspection report is posted in customer view.
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06/18/2012 | 77 |
- No handwashing conducted;non existent. Employees state handwashing sink is not used.*Strongly advise and retrain all employees to wash hands at designated handwashing sink only between tasks, before and after preparing food.
- Observed employee manually sanitize coffee pot incorrectly. Ensure all utensils,storage containers and food contact surfaces are Washed, Rinsed, and Sanitized propelry.
- No Certified Food Manager on site at time of inspection. Ensure a CFM is onsite at all times. Follow up in 10 days- Enrollment in Food Safety Course is required. See City of San Antonio website-www.sanantonio.gov for approved CFM locations.
- Under handsink plumbing is leaking;investigate and correct.
- No handsanitizer or documentation on file for proper procedure for ready to eat foods. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- No paper towels at handsink at time of inspection. Cloth towels may only be used once. Inspector was not able to differentiate between the pile of towels on counter used for cleaning counters and towels used for drying hands. Designate a container for towels to be laundered.
- Observed dirty, cracked food storage containers in cabinets. Ensure all food storage containers are cleaned, and sanitized prior to use. 229.165 (d) (1) (B)free of breaks, cracks. 229.165 (m) (1) (A)not clean.
- Door for kitchen is blocking handsink;find alternative method for closing door if necessary.
- Ensure to post most current Metro Health Inspection and Food Permit in the view of the public. Ch 13, Art II, section 13-26 Display permit.
- Retrain all employees preparing food cloth towels may only be used once to dry hands and not as a dual item of cleaning counters.
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02/24/2011 | 67 |
- Gnats observed in kitchen on bananas. Ensure all food is free from insects. Seek assistance from licensed technician regarding gnats.Previous service by Silver Lining Pest Control.
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06/16/2010 | 97 |
- Provide food permit to be posted and current at all times.
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11/10/2009 | 97 |
| No violation noted during this evaluation. | 03/27/2009 | 100 |
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