- OBSERVED MOLDY BAG OF SMALL GREEN PEPPERS. CORRECTED ON SITE. DISCARDED.
- NO CERTIFIED FOOD MANAGER PRESENT. A CERTIFIED MANAGER MUST BE PRESENT DURING ALL TIMES OF FOOD PREP/OPERATION. REGISTER AND COMPLETE THE CERTIFIED FOOD MANAGER COURSE AND EXAM. ONCE YOU RECEIVE THE CERTIFICATE OR CARD, TAKE IT TO THE HEALTH DEPARTMENT DESK AT 1901 S. ALAMO (ALAMO AND FLORES) AND PAY $15.45 TO BE ISSUED A CITY OF SAN ANTONIO CARD AND YOU WILL THEN BE IN THE SYSTEM AND ABLE TO BE VERIFIED SHOULD YOU NOT HAVE THE CARD/CERTIFICATE PRESENT DURING INSPECTION.
- SODA NOZZLES NEED CLEANING. CLEAN AND SANITIZE.
- DROPPINGS FOUND IN TWO CORNERS OF BASEMENT. CLEAN UP ALL DROPPINGS AND BLEACH FLOORS WHERE PRESENT. CONTINUE TO MONITOR FOR FUTURE ACTIVITY.
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01/22/2016 | 87 |
- SODA FOUNTAIN NOZZLES HAD RESIDUE ON THEM. CLEAN AND SANITIZE NOZZLES.
- ONE DEAD RAT IN STICKY TRAP FOUND IN BASEMENT AREA. DROPPINGS FOUND IN SAME AREA AS WELL AS AREA CLOSE TO STAIRS (HOUSTON ST. SIDE.) ELIMINATE THE PRESENCE OF RODENTS BY USING ANY APPROVED MEANS. CLEAN UP DEAD RAT AND ANY DROPPINGS AND CLEAN AND SANITIZE ANY AREA WHERE RODENTS WERE PRESENT. ORGANIZE SUPPLIES IN THESE AREAS TO PREVENT RODENTS AND TO HAVE BETTER ACCESS FOR CLEANING.
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09/21/2015 | 94 |
- Ensure all food contact utensils are in good repair. (Spatulas found to have bent and jagged edges. Replace any damaged utensils.)
- Ensure all ready-to-eat food items are stored separately from food items that are not ready-to-eat. (Whole avacados stored in direct contact with cut avacados.)
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04/16/2015 | 93 |
- Ensure all toxic items are properly labeled. (Spray bottles not labeled with the contents.)
- Ensure all packaged food items available for customer self-service are properly labeled. (Salads available for customer self-service must be labeled with the following information: Establishment Name, Address, & Telephone Number.)
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12/09/2014 | 93 |
- Provide all hand sinks with soap and towels. (Hand sink in front prep area did not have towels.)
- Ensure all sinks are properly used as designated. (Hand sink in front prep area had food items dumped in it at time of inspection.)
- Ensure all refrigeration units are properly mainting product temperature. (Reach-in three door cooler measured at 49F at time of inspection. All prepared food items were discarded. 5lbs tuna salad. 3lbs potato salad. All other packaged food items were moved to another cooler that was properly maintaining temperature.)
- Ensure all refrigeration units containing potentially hazardous food items are provided with a thermometer.
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07/23/2014 | 87 |
- Properly label all spray bottles with the contents. (Spray bottle found next to hand sink without proper labeling.)
- Provide all refrigeration units with a thermometer. (Refrigerators downstairs next to soda boxes were not supplied with a thermometer.)
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03/25/2014 | 94 |
- Ensure all refrigeration units containing potentially hazardous food items are properly holding temperature at 41F or below. (Open top cooler next to hand sink measured at 58F at time of inspection.)
- Ensure a certified food manager is present during all operating shifts. (No certified food manager present at time of inspection. 30 day follow-up scheduled to obtain food manager certification.)
- Provide all refrigeration units with a thermometer. (Open top cooler next to microwaves did not have a thermomoeter at time of inspection.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Microwaves were not cleaned and sanitized at time of inspection.)
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11/20/2013 | 88 |
- Ensure all licenses and permits are up to date. (Food establishment permit expired 5/13. 10 day notice issued to pay for permit.)
- Provide that all thermometers are in good working condition. (Thermometer in reach in cooler next to microwaves was broken.)
- Provide all refrigeration units with a thermometer. (Reach-in cooler containing packaged meats and cheeses did not have a thermometer at time of inspection.)
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07/02/2013 | 94 |
- FOOD DEBRIS/CRUMBS IN RAIL OF REFRIGERATED SLIDING GLASS DOOR UNIT, COOKIE DISPLAY, INBETWEEN ALL SHELVES/EQUIPEMENT, UNDER FRONT COUNTER, UNDER AND IN BACK OF ALL EQUIPEMENT.MUST BE ROUTINELY CLEANED AND SANITIZED TO PREVENT A FOOD SOURCE FOR PEST/RODENTS. 229.165 (m) (2)non food contact dirty.
- MOST RECENT INSPECTION REPORT MUST BE POSTED
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. HAVE COURSE REGISTRATION RECEIPT OR CERTIFICATE OF COMPLETION BY FOLLOW-UP DATE
- 229.165 (q)food contact not sanitized. FOOD DEBRIS IN MEAT SLICER DOWNSTAIRS, MUST BE CLEANED AND SANITIZED EVERY FOUR HOURS AND OVER NIGHT TO PREVENT A FOOD SOURCE FOR PEST/RODENTS
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01/17/2013 | 91 |
- 229.164 (f) (2) (A) (iv) not covered. ALL SINGLE SERVE/DIPOSABLES MUST BE COVERED/IN CONTAINER WITH LID TO PREVENT CROSS-CONTAMINATION FROM PEST/RODENTS.
- 229.164 (o) (7) (A) consume by date (prepared).
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. HAVE COURSE REGISTRATION RECEIPT OR CERTIFICATE OF COMPLETION BY FOLLOW-UP DATE.
- 229.165 (m) (2)non food contact dirty. FOOD DEBRIS/CRUMBS IN RAIL OF REFRIGERATED SLIDING GLASS DOOR UNIT, COOKIE DISPLAY, INBETWEEN ALL SHELVES/EQUIPEMENT, UNDER FRONT COUNTER, UNDER AND IN BACK OF ALL EQUIPEMENT.MUST BE ROUTINELY CLEANED AND SANITIZED TO PREVENT A FOOD SOURCE FOR PEST/RODENTS.
- 229.165 (n) (1) (D) (v)equipment dirty. FOOD DEBRIS IN MEAT SLICER, MUST BE CLEANED AND SANITIZED EVERY FOUR HOURS AND OVER NIGHT TO PREVENT A FOOD SOURCE FOR PEST/RODENTS.
- 229.165 (m) (2)non food contact dirty. STANDING WATER IN THE BOTTOM OF REFRIGERATED PREP UNIT. REPARI/REPLACE.
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09/19/2012 | 86 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Condiment Cooler (Top) observed at 53F
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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08/22/2011 | 89 |
- ** HWS used as a dump sink.
- ** Lacking thermometers in cooler and freezers
- No employees on site with a Food Manager Cert.
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03/09/2011 | 86 |
- 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.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Replace damaged cutting board.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils properly.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- 229.164 (r) (1) (B) (v) nutrition label. Label information without nutrition facts. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Food packages must be labeled as specified in law.
- 229.164 (r) (1) (B) (i) common name. Food packaged in a food establishment is not properly labeled. Label information shall include the common name of the food or an adequately descriptive identity statement.
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08/13/2010 | 79 |
- PROVIDE THAT EMPLOYEES WASH HANDS BETWEEN TASKS EVEN WHEN GLOVES ARE BEING USED
- PROVIDE THAT ALL FRESH VEGETABLES ARE ALL IN SOUND CONDITION.
- PROVIDE THAT DISPOSABLE TOWELS ARE AVAILABLE AT HANDWASHING AREA DURING HOURS OF OPERATION
- 1.PROVIDE LABELS FOR ALL CHEMICALS USED IN FACILITY 2.PROVIDE THAT CHEMICALS ARE NOT STORED BY FOOD OR UTENSILS
- PROVIDE THAT DURING FACILITY OPERATION, AT LEAST ONE EMPLOYEE ON DUTY IS FOOD MANAGER CERTIFIED
- PROVIDE CLEANING IN/AROUND ICE DISPENSER, INSIDE OVEN, AND BEND INSIDE OF COOKER
- PROVIDE THAT A HEIMLICH POSTER IS POSTED FOR PUBLIC VIEW
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04/15/2010 | 77 |
| No violation noted during this evaluation. | 03/25/2009 | 90 |
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