- CURRENT FOOD MANAGER CERTIFICATION NEEDED FOR MANAGEMENT AND CERTIFICATE READILY PRESENTABLE ON PREMISE.
- MUST MAINTAIN EMPLOYEE HAND WASHING SINK FREE OF OBSTACLES AT ALL TIMES.
- MUST MAINTAIN ALL SURFACES IN KITCHEN AREA CLEAN AT ALL TIMES WITHOUT FOOD STAINS AND ACCUMULATION OF FOOD DEBRIS.
- MUST DATE MARK ALL PREPARED FOOD ITEMS ONCE ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
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11/18/2015 | 87 |
- ALL PREPARED FOOD ITEMS MUST BE KEPT COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE.
- ALL PREPARED FOOD ITEMS MUST DATE MARKED AS TO TIME/DATE WHEN ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- MUST STOP THE USE OF ALL WOODEN BOWLS AND CONTAINERS FOR THE STORAGE, SERVING OR DISPLAY OF POTENTIALLY HAZARDOUS FOODS. - THESE AMONG OTHER THINGS ARE NOT CAPABLE OF BEING WASHED, RINSED AND SANITIZED PROPERLY.
- ALSO, SOME TOP SURFACES OF EQUIPMENT SUCH AS STOVES, WORK TABLES, CUTTING BOARDS AND WALLS ARE IN NEED OF SOME CLEANING.
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08/27/2015 | 89 |
- MUST DATE MARK ALL PREPARED FOOD ITEMS ONCE ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- MOP SINK MUST BE MADE ACCESSIBLE BY REMOVING OBSTACLES TO ITS EASY REACHEABILITY AND ALLOWING FREQUENT USE.
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05/05/2015 | 93 |
- MUST REPAIR FAUCETS TO MOP SINK, UNCLOGG AND RENDER FOR PROPER USE.
- FOOD MANAGER CERTIFICATION NEEDED FOR MANAGEMENT/PROPRIETOR ON DUTY.
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01/30/2015 | 94 |
- MUST MAINTAIN PREPARED FOOD PREODUCTS (PHFs)COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE.
- MUST FURNISH REFRIGERATOR WITH A THERMOMETER WHERE INDICATED.
- MANAGER/CHEF MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION READILY ACCESSIBLE AND PRESENTIBLE ON PREMISE.
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02/04/2014 | 90 |
- MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
- MUST MAINTAIN STORE PACKAGED FOOD ITEMS AND VEGETABLE ABOVE FLOORS AT ALL TIMES.
- MUST MAINTAIN SURFACES OF EQUIPMENT, UTENSILS AND OTHER ITEMS CLEANER, ORGAINIZED AND PRESENTABLE - MUST REMOVE UNNECESSARY ITEMS FROM KITCHEN AND SIDE DRY STORAGE ROOM.
- CONSUMER ADVISORY NEEDED STATING THE RISKS INHERENT IN COMSUMING MUSSELS, OYSTERS/RAW OYSTERS.
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03/12/2013 | 87 |
- 229.167 (p) (11) (C)insects/pests not minimized, drain and house flies. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.
- Provide for one certified food Manager to be in the establishment when in operation.
- 229.171(f)permit required. 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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01/13/2012 | 83 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.167 (e) (2) no soap.
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01/03/2011 | 90 |
- PLEASE OBTAIN FOOD MANAGERS CERTIFICATION. WILL VERIFY AT FOLLOW-UP
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05/18/2010 | 97 |
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