- There are no paper towels at the hand washing sink.by wait station. Supply each handwash station with individual disposable paper towels.
- Clean the reach-in freezer.
- DHD showing license paid on 06/01/15.
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01/12/2016 | 91 |
- Handsink is broken.Need to replace handwashing sink.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Someone on duty needs to have the food mgr certification.
- Need to post current food license.DHD showing paid on 06/01/15.
- need to replace wicker baskets.
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09/02/2015 | 84 |
- 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.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- properly store meats in the refrigerator.
- Someone on duty needs to have the food mgr certification.
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05/21/2015 | 87 |
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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03/12/2015 | 94 |
- Need to properly dispose of grease located outside in back.Need to install a new mop sink.
- Clean some of the food containers.
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09/30/2014 | 94 |
- 229.166 (i) (1) (B) HWS improper use. Observed an employee washing blender container in the hand wash sink. Hand wash sink must be used for hand washing only.
- Observed food items stored in more than one cooler for more at least 24 hours or more and no date label is on the product. Ensure that a date label indicating the use by date or date that indicates what day the product was put in the cooler for cold hold storage. Refrigerated, ready-to-eat, PHF foods held for 24 hours or more shall have a consume-by-date or date indicating when the food was placed in the cooler. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Observed dirty dishes being stored on top of the hand wash sink in the kitchen. Ensure that nothing is stored on or in the hand wash sink. Hand wash sink is used for hand washing only.
- Hand wash sink in the kitchen did not have paper towels. Ensure that all hand wash sink have paper towels.
- More than one cooler did not have a thermometer to indicate the temperature of the cooler. Ensure that thermometers are placed in all coolers that store potentially hazardous foods ( PHF).
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates that had cracks and chips. Ensure that all food contact surfaces are smooth and easily cleanable. Ensure that damaged places are removed from the establishment.
- Inspection report is not posted. Ensure that the most recent food safety routine inspection report is posted in customer view.
- Manager does not have evidence of food manager at the establishment. Ensure that documentation of a food manager can be provided at all times.
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11/14/2013 | 77 |
| No violation noted during this evaluation. | 06/11/2012 | 100 |
- PROVIDE FOR HOT FOOD TO BE AT 135F OR HIGHER FOR HOT HOLD. (BEANS 105F)
- PROVIDE FOR TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES. (STORED ON SHELVES WHERE CLEAN DISHES ARE STORED) **PROVIDE FOR WIPING CLOTH SOLUTION TO BE AT 50-100PPM. (NO BLEACH)
- PROVIDE FOR SOMEONE TO BE PRESENT IF ESTABLISHMENT IS OPEN FOR BUSINESS WITH A VALID FOOD MANAGERS CARD. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)
- **PROVIDE FOR ALL TRASH AROUND DUMPSTER TO BE DISPOSED OF PROPERLY. REMOVE ITEMS AND TRASH IN BACK OF BUILDING. (REMOVE) **REPAIR LEAK AT HANDSINK IN DRINK STATION AREA.
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (CUTTING BOARD, CAN OPENER, ICE MACHINE, VENTHOOD, UTENSIL BIN, UTENSILS)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (
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06/05/2012 | 80 |
- PROVIDE FOR CHICKEN TO BE AT 135F OR HIGHER FOR HOT HOLD.
- PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HOURS OR LONGER.
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (COUNTERTOPS, EQUIPMENT, VENTHOOD, UTENSILS)
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02/02/2011 | 88 |
- Provide for handsinks to be equipped with soap and disposable towels at all times. Kitchen hand sink had no soap or disposable towels.
- Provide for all sanitizing buckets to have sanitizer (Bleach or quartenery ammonium)
- Provide for dish machine to sanitize between 50-100ppm. Machine is sanitizing at 200 ppm.
- Provide for ware washing machine to properly dispose of waste water in an approved wastewater disposal system. Machine is draining water on to floor and creating standing water.
- Provide for most current inspection report to be posted within public view at all times.
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05/05/2010 | 85 |
- Please ensure that when refrigerating raw meats, foods are protected from contaminating other food items (via natural, bloody juices). During course of inspection, foods found in refrigerator in saran wrap, but clearly not preventing contamination, requiring more protective barriers.
- Please provide for use-by date labels for all food items in storage, if those items are not to be used within 24 hours.
- Please ensure that all handwash sinks have soap and paper towels.
- Please ensure that all sanitizing buckets are using commercial sanitizer, whether chlorine-based (bleach) or quarternary ammonium (other sanitizers).
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02/10/2010 | 86 |
| No violation noted during this evaluation. | 05/21/2009 | 83 |
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