- Observed bottle of soda on prep table. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Observed Elmers glue stored over food containers by 3 compartment sink. Ensure that all toxics are stored in a designated location away from food storage and food prep areas.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Observed employee wash hands but did not let water get hot. 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.
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12/14/2015 | 86 |
- 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.
- Spray hose is connected to faucet at 3 compartment sink. No hose bib connection on 3 compartment sink. Install the proper backflow prevention.
- Ensure that all food contact surfaces are clean and in good condition such as prep tables, outside of sauce bottles, shelving holding clean wares, etc.
- Discontinue using broken/chipped/melted dishwares.
- Post current permit. Posted permit expired 5/2015.
- 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.
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07/17/2015 | 83 |
- 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 down 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 containers holding cleanwares, containers holding single service packaging, ect.
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01/05/2015 | 94 |
- do not store toxics on/above/next to food items
- discontinue using wares not in good condition- plastic inserts for toppings have damage* remove duct tape from hot hold station- remove /scrape down then paint OR remove and preplace unit
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07/01/2014 | 94 |
- Observed packages of chopped produce without a label identifying product. Ensure label for packaged food is available for product.
- At time of inspection, pizza sauce was observed sitting on prep table. Manager stated that their protocol is the pizza sauce can sit out for 8 hours. There was not documentation available for specifics on pizza sauce and protocol. Ensure there is documentation available stating the protocol for the pizza sauce.
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10/07/2013 | 92 |
- 229.166 (i) (1) (B) HWS improper use. Observed a brush being stored in the handsink next to prep line. Ensure handsink is kept clean of miscellaneous items and is used for hand washing only. Corrected on site.
- 229.168 (c) (1) toxics stored. Observed container of gasoline stored on floor next to cardboard pizza boxes. Ensure toxic items are stored in an area that will prevent possible contamination of food, wares, and single service/use items.
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04/01/2013 | 93 |
- Hand washing sink is used to drain food items. Use the hand washing sink for handwashing only.
- Food packages must be labeled as specified in law. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
- Provide adequate backflow prevention device for the threaded faucet at the three compartment sink.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the “person in charge” definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager’s certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Clean the utensil storage containers.
- Post most recent graded inspection report in customer view.
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03/28/2012 | 76 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Eliminate the presence of insects/fruit flies by using any approved means.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- 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.
- Provide a thermometer for the reach in cooler
- Reach in cooler shelves must be in good repair to be smooth, easily cleanable and non-absorbent.
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08/24/2011 | 81 |
- 229.167 (e) (3) (A) no towels; No paper towels at employee's handwashing sink nearest pizza oven.
- 229.168 (a) toxics not labeled; Chemicals/toxic items in spray bottles need to be labeled/checked off showing what contents are inside.
- No CFM on duty at time of inspection; employee states that he has taken the course(around mid september of this year), but no documentation could be produced during the time of inspection. One Certified Food Manager must be on site at all times.online course www.learn2serve.com or www.safeserve.com. Once completed take certificate to obtain a Health Department card at 1901 S. Alamo. Cost of certificate/card is $15.45.
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10/28/2010 | 91 |
- Observed plastic spray bottles with out labels indicating liquid/chemical in bottle. All bottles must be labeled with product/chemical.
- No CFM on duty at time of inspection. One Certified Food Manager must be on site at all times.online course www.learn2serve.com or www.safeserve.com. Once completed take certificate to obtain a Health Department certificate at 1901 S. Alamo. Cost of certificate $15.45 cash only.
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12/15/2009 | 94 |
| No violation noted during this evaluation. | 06/23/2009 | 97 |
| No violation noted during this evaluation. | 12/30/2008 | 100 |
| No violation noted during this evaluation. | 03/26/2008 | 100 |
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