- 229.171(f) Last Scored Inspection posted. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/07/2015 | 97 |
- 229.164 (o) (6) (B) (ii). Potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. items in the prep tables were at or above 55 degrees Fahrenheit. These units temped at 40 around 10 AM. Examination of one unit showed the temperature on the bottom was 36, and up towards the top was 60. Have the unit serviced to see if the air flow is obstructed. The other units had doors that were not closing properly. Check on proper door seals and closure. Items must be iced to maintain a proper temperature until corrected.
- 229.168 (i) (1) (A) employee medicine. Employee medicine should not be stored in a manner that could contaminate food or food service items. Observed an employee's personal carry bag stored above food items. Store personal containers that could contain medicines or chemicals that could contaminate the food or food service items.
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08/21/2015 | 92 |
- Ch 13, Art II, section 13-26 Last Inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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05/14/2015 | 97 |
| No violation noted during this evaluation. | 01/26/2015 | 100 |
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. 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.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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08/12/2014 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Provide proper measures/methods to control and minimize presence of pests.
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03/20/2014 | 97 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Mold growth in the ice machine storage bin. Clean and sanitize all surface of the ice machine bin.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Hose connections must have Backflow prevention, hose connection vacuum breaker. Install appropriate backflow prevention.
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11/08/2013 | 86 |
- 229.167 (p) (5) improper use of sinks. USE HANDSINKS FOR HANDWASHING ONLY. DO NOT USE HANDSINKS FOR HOLDING OF ITEMS OR UTENSILS. OBSERVED LADLE IN FRONT LINE HANDSINK AND WIRE SNAKE IN WAREWASH ROOM HANDSINK. - ITEM CORRECTED ON SITE.
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07/11/2013 | 96 |
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue storing equipment on hand sink. Large scale was observed on sink.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Employee drinks should be stored low and away from food prep areas. During inspection employee drink was observed on food service line.
- Please ensure that both soap and towels are available at kitchen handsink. Found handsink in dish washing room without towels.
- Please ensure food contact surfaces are clean to sight and touch. Ensure inside of ice machine is cleaned and sanitized and all mold is removed. Ensure ice scoop holder is cleaned and all hard water accumulation is removed.
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01/17/2013 | 90 |
- Ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found cooked chicken in front cold hold unit without date labeling. Ensure all food with date labels is labeled properly and discarded by the discard date. During inspection found items mislabeled and kept past discard date in the WIC and front cold hold unit(chicken salad).
- Ensure all hand wash facilities are supplied with soap and paper towels. During inspection hand sink in the warewashing room did not have soap.
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03/19/2012 | 93 |
- Please ensure proper hygenic practices and ensure handsinks are used only for handwashing. Found hand sink in bar area storing store n pours.
- Please obtain Heimlich Maneuver poster. All food establishments at which space for eating is designed or designated shall post the sign in a place conspicuous to employees or customers
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05/03/2011 | 93 |
- PLEASE PROVIDE FOR ALL EMPLOYEE DRINKS TO BE STORED IN A CONTAINER WITH LID/STRAW…STORED SEPARATELY FROM FOOD... FOOD CONTACT SURFACES...CLEAN UTENSILS... SINGLE SERVICE/SINGLE USE ITEMS
- PLEASE PROVIDE FOR MOST RECENT ROUTINE FOOD SAFETY INSPECTION REPORT TO BE POSTED FOR PUBLIC VIEW
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09/27/2010 | 93 |
- employees using gloves/utensils to handle ready to eat food but failed to wash hands and change gloves after changing tasks/leaving station and returned to handle ready to eat food with same gloves
- Employee washed hands with gloves on and returned to open food handling
- Please provide for additional treatment to reduce presence of flies in establishment
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10/16/2009 | 89 |
| No violation noted during this evaluation. | 10/06/2008 | 82 |
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