- 229.165 (r) (3) (D)no sanitization. No sanitizer present at automatic dishwashing machine. Chemical supply empty.
- 229.165 (f) (12) (B)integral thermomter. Ensure that all cold holding equipment storing potentially hazardous foods has integral thermometers provided for inside units.
- Food contact equipment must be in good repair. Discard damaged knives and or utencils not in good repair, not easily cleanable.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces of hamburger presses and utencils on top shelf of utencil storage area.
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10/09/2015 | 91 |
- #2- Potentially hazardous foods need to be kept at 41F or less temperature.
- #10- 229.164- Packages of meat underneath ac unit with black dripping watery substance spotting packages. Walk-In Cooler at 56F at time of inspection. Unit in process of being worked on. Failure for product to reach 41F temperature within 4 hours will result in condemnation and or voluntarily disposal of all potentially hazardous products.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: nailbrush, sanitizer. Employee switched to gloves after washing hands.
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04/30/2015 | 87 |
- 229.165 (m) (1) (B)grease and soil accumulation. Clean food debris from pans.
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01/05/2015 | 97 |
- #2- Potentially hazardous foods inside Walk-In Cooler need to be kept at 41F or less temperature. Internal temperatures of foods at 51F at time of inspection. No time and temperature logs provided for documentation of time and temperature.
- 229.163 (f) (1) 20 seconds. 229.163 (e) hands and arms. Employees not washing hands inbetween performing food preparation duties and other duties such as cleaning and or warewashing.
- 229.167 (p) (5) use of wrong sinks. Food product residue inside handwashing sink. Also, employee pouring liquids from pitcher into hand washing sink. Hand washing sink for hand washing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:
- 229.164 (o) (7) (A) consume by date (prepared). Wrong prep dates placed on preped ready to eat foods inside Walk-in Cooler. Initial prep date should include day that frozen food was placed into Walk-In Cooler.
- 229.167 (e) (3) (A) no towels. Need towels at hand washing sinks.
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05/29/2014 | 76 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(numerous items located in the walk in Cooler e.g. Luncheon -type meats,etc.)not properly marked with a use by date.
- 229.165 (k) (14) (C) quat solution(Sanitizing solution in container,located on the floor under the service counter, no sanitizer presenent.). For sanitation a combination of PH concentration and temperature are not adequate. NOTE: Assure 200 PPM is quat residual is present ,use PH strips to verify. NOTE: Store sanitizing solution container above the floor(approx. 6 inches)to avoid contamination of solution.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- 229.165 (m) (1) (A)not clean(numerous food contact utensils and equipment with accumalated food debris and grease stored as clean). Food contact surfaces not cleaned and sanitized. Clean/sanitize food contact surfaces of all equipment-utensils prior to storage.
- Ch 13, Art II, section 13-26 Display permit. 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. Maria Rodriguez Fiscal Division San Antonio Metro Health District 332 W. Commerce San Antonio, TX 78205 (210) 207-2803 direct dial (210) 207-6359 fax no. maria.rodriguez@sanantonio.gov
- 229.165 (m) (1) (A)not clean. Equipment (accumulated mold/rust(door hinge area) in the ice machine) used in storing food not cleaned/sanitized. NOTE: Remove all ice clean/sanitize ice bin once per month. Clean/sanitize food contact surfaces.
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10/08/2013 | 84 |
- ALL FOOD AND FOOD INGREDIENTS ARE REQUIRED TO BE STORED A MINIMUM OF 6 INCHES ABOVE THE FLOOR/GROUND SO AS TO PROTECT FROM POSSIBLE CROSS CONTAMINATION 1) INSPECTOR ENCOUNTERED BOX OF LETTUCE BEING STORED ON FLOOR OF WALKIN COOLER.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. INSPECTOR ENCOUNTERED HOT WATER AT HANDSINKS NOT GETTING ABOVE 65 DEGREES FARENTHEIT. REQUIRE TEMPT OF WATER IS MINIMUM 100 DEGREES. MAINTENANCE ARRIVED AND RECTIFIED ISSUE.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. INSPECTOR WITNESSED ANTS AROUND THE BASE OF FRONT HOT-HOLD UNIT, NEXT TO COFFE MACHINE. ALL ADEQUATE MEASURES MUST BE FOLLOWED SO AS TO MINIMIZE PRESENCE OF INSECTS IN ESTABLISHMENT, INCLUDING USING LICENSED PEST CONTROL COMPANY FOR PROPER INSECT CONTROL
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic items away from food and other items needing protection by spacing or partitioning. INSPECTOR ENCOUNTERED TOXIC CHEMICALS IN SPRAY BOTTLES BEING STORED ON SHELVING RACK THAT IS USED TO STORE FOOD CONDIMENTS. LOCATION OF SAID RACK IS BY DRIVE-THRU WINDOW. ITEMS REMOVED BY SHIFT LEADER
- 3-COMPARTMENT WARE WASHING SINK IS REQUIRED TO HAVE HOT WATER ABLE TO ATTAIN A TEMPERATURE OF 171 DEGREES F. FOR THE PROPER WASHING AND SANITIZING OF WARES. INSPECTOR MEASURED HOT WATER TEMPERATURE ATTAINING ONLY 65 DEGREES F.
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER ON DUTY AT TIME OF INSPECTION
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11/27/2012 | 80 |
- The health department requires that each business that serves open potential hazardous foods and drinks is required to have one food manager on duty at all times during hours of operation.
- Ensure to post and display your most current food license and health inspection report.
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10/26/2011 | 94 |
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