- 229.168 (b) working container not labeled. ALL SPRAY BOTTLES WITH TOXIC CHEMICALS MUST BE CLEARLY LABELED.
- SMALL CONDIMENT/SALAD COOLER NOT AT PROPER TEMPERATURE OF 41F OR BELOW. REMOVE FOOD ITEMS AND HAVE UNIT SERVICED. DO NOT USE UNIT UNIT CAN MAINTAIN TEMPERATURE OF 41F OR BELOW.
|
03/31/2016 | 92 |
- Small reach in cooler not properly cooling potentially hazardous foods. Discontinue using unit until unit can be serviced and can properly maintain temperature of 41F or below.
- Rodents droppings (old) observed by the water heater,monitor for additional activity and remove droppings.
- Degreaser and hand sanitizer on counter with clean dishware. All toxic products are to be placed in a designated area away from food preparation and storage. 229.168 (c) (1) toxics stored.
- * 229.163(b) Demonstation of Knowledge. Register and successfully complete a Food Manager Certification course by next regular inspection. A Certified Food Manager must be present and available during all hours of operation and my require more than one employee with certification.
- Water leaking onto floor from water line connection between mop sink and 3 compartment sink. Could not locate possible additional leak behind soda box display.Investigate and resolve.
|
09/25/2015 | 83 |
- Potentially Hazardous food not at required temperature in cooling unit.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats throughout areas in the kitchen.
- Observed standing water near beverage lines. Investigate and correct.
- 229.165 (f) (12) (B)integral thermomter.Install thermometers in refrigerators. Provide thermometer in walk in cooler.
- Renew Food Permit, permit has expired. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
|
05/15/2015 | 83 |
- 229.167 (p) (11) (C)insects/pests not minimized. Presence of gnats and roaches. Establishment was just serviced, continue pest control service. Consider cleaning out mechanical compartments of small refrigerators and soda cooler.
|
01/23/2015 | 97 |
- 229.163 (n) (2) (A) closed beverage container. All personal drinks must have a tight fitting lid and a straw and placed in a designated area away from food products.
- Moldy tomatoes observed and discarded.Ensure all foods are in sound condition.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. Observed live roaches in the kitchen. Ensure all food items are off the floor at least 6 inches. Declutter and remove items not needed to eliminate harborage areas. Contact a licensed pest control company/technician for assistance regarding eliminating presence of insects (roaches and gnats).Follow up in 10-14 days.Keep reciept for verification of service.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course.
- Install a backflow preventor at mop sink faucet and do not allow water hose to rest on drain board of 3 compartment sink.
- 229.165 (m) (1) (A)not clean.Clean and sanitize all inside surfaces of ice machine and refrigerators.
- Your food establishment permit is currently expired as of March 2014. Renew your Food Permit within the next 10 days or additional action may be required.
|
06/06/2014 | 72 |
- Clean and santize counters shelving where glasses are stored in the bar.
|
01/31/2014 | 97 |
- Certified Food Manager not on site at time of Inspection.Registering and successfully completing a Food Manager Certification course by next regular inspection.
- Install back flow preventor at mop sink.
- 229.165 (m) (1) (A)not clean. Tongs in container were not clean to sight and touch. Must clean and sanitize all food contact food surfaces prior to use or service. Place food contact surface portion of utensil facing down. Wipe down outside of equipment and inside of small units.
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit if necessary.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.
|
09/27/2013 | 88 |
- The water does not flow long enough to become hot. Handwashing facility must be fully accessible at all times for employee use with hot water. INSPECTOR FOUND HANDSINK IN KITCHEN TO HAVE NO HOT RUNNING WATER DUE TO IT BEING TURNED OFF UNDER SINK.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels. INSPECTOR FOUND HANDSINK TO HAVE NO PAPER TOWELS. ITEM WAS CORRECTED ON SITE.
- 229.163 (f) (2) (B) rinse clean warm H2O. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. EMPLOYEES ARE WASHING HANDS AT HANDSINK, BUT NO HOT WATER AT HANDSINK AT TIME OF INSPECTION. FIX HOT WATER LEAK ASAP.
- 229.167 (p) (5) improper use of sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- 229.165 (r) (3) (D)no sanitization. Use 3 compartment sink for proper manual ware washing. AT TIME OF INSPECTION THE SINK WAS SET UP TO SCRAP FOOD IN 1ST SINK AND WASH IN 2ND SINK AND THEN DRY. YOU MUST USE THE 3 COMPARTMENT SINK PORPERLY: 1ST SINK = WASH WITH SOAP & WARM/HOT WATER; 2ND SINK = RINSE WITH WARM/HOT WATER; 3RD SINK = SANITIZE ALL DISHES & UTENSILS WITH A COMBINATION OF BLEACH & WATER. (1 CAPFULL OF BLEACH PER GALLON OF WATER = 50-100PPM (PARTS PER MILLION))
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. WHEN EMPLOYEES ARE HANDLING READY TO EAT FOODS THEY MUST PROVIDE A DOCUMENT TO THE CITY STATING WHAT PROCEDURES THEY PLAN TO USE FOR EMPLOYEES.
- ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGER'S CERTIFICATION. CALL 207-0135 FOR CLASS LOCATIONS.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. MUST DISPLAY THE FOOD PERMIT AND INSPECTION REPORT IN VIEW TO PUBLIC.
|
01/24/2013 | 73 |
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees.
- 229.165 (h) (2)thermometer available. ENSURE TO INSTALL THERMOMETERS IN ALL REACH IN COOLERS.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.
|
12/13/2011 | 90 |
- 229.166 (g) (4) (B)backflow preventer. PROVIDE VACUUM BREAKER (BACKFLOW PREVENTION DEVICE) FOR THE MOP SINK BETWEEN THE FIXTURE AND THE HOSE LINE. CORRECT BY THE NEXT ROUTINE INSPECTION.
|
07/14/2011 | 96 |
Restaurant representatives - add corrected or new information about Deco Pizzeria, 1815 Fredsbg Rd, San Antonio, TX »