- Supply each handwash station with individual disposable paper towels.
- Replace the knife with tape on the broken handle
- Post most recent graded inspection report in customer view.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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01/26/2016 | 91 |
- Hand washing sink is ONLY for hand washing. At the time of the inspection a whisk was in the sink.
- Supply each handwash station with individual disposable paper towels.
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09/23/2015 | 93 |
- Sign on Hand Washing Sink states "Do Not Use This Sink". Observed a whisk in the hand washing sink. Hand washing sink must be used to wash hands.
- Supply each handwash station with individual disposable paper towels.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- 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.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
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07/13/2015 | 87 |
- 229.163 (i) not in HWS. Use this sink is for handwashing only. DISCONTINUE PLACING DISHES OR UTENSILS IN HAND WASHIING SINK. HANDSINK MUST BE OPEN AND ACCESSIBLE TO EMPLOYEES TO WASH HANDS.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. PROVIDE HAND SOAP AT HANDWASHING SINK IN KITCHEN .
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED INSECTS IN DINING AND KITCHEN AREA, TREAT FOR INSECTS.
- Ch 13, Art II, section 13-26 Display permit. LICENSE IS VALID TILL 10/2014, BUT MUST BE POSTED IN VIEW TO PUBLIC.
- NEW PRODUCT ON SHELF - INDIVIDUALLY WRAPPED KOLACHE (PIG IN BLANKET) WERE OFF TEMPERATURE AND LEFT OUT WITHOUT PROPER REFRIGERATION. ALL POTENTIALLY HAZARDOUS FOODS MUST BE KEEP AT 41F DEGREES OR BELOW ON DISPLAY.
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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09/29/2014 | 78 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Hand washing facility is blocked. 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. REMOVE ALL ITEMS FROM HANDSINK.
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03/27/2014 | 97 |
- 229.163 (h)- before handling. The employee should wash hands and exposed portion of arms before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles.
- Provide for hot (at least 110F) and cold running water for mopsink (in Laundry Room).
- 229.167 (e) (3) (A) no towels. Supply the handwash stations inthe kitchen and restrooms with individual disposable towels.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- There must be at least one person per shift who is Food Manager certified.
- Replace cooler thermometers.
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08/29/2012 | 80 |
| No violation noted during this evaluation. | 06/13/2011 | 100 |
- Please provide for all cold held potentially hazardous foods to be maintained at 41 degrees farenheit or below.
- Refrigeration unit non sufficient in maintaing product temperature at this time. Recommended setting at 38 degrees farenheit.
- Please provide for all refrigeration units that contain potentially hazardous foods to be equipped with a visible thermometer.
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06/09/2010 | 89 |
| No violation noted during this evaluation. | 04/16/2009 | 100 |
| No violation noted during this evaluation. | 08/21/2008 | 100 |
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