- Protect food from contamination by storing food in packages, covered containers, or wrappings.
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11/03/2015 | 96 |
- Cheese was above 41 degrees F in reach in cooler below prep line. Cheese was moved to walk in cooler.
- Dented can of jalapenos was stored unmarked with other cans of jalapenos.
- Cheese sticks were stored on the edge of a cardboard box.
- Tomatoe sauce in the walk in was improperly labeled.
- Thermometer was not present in one of the reach in refridgerators under the prep line.
- Current inspection report was behind a previous report.
- The thermometer for the walk in was not in working order.
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08/05/2015 | 77 |
- Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-DATE. 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.
- Eliminate the presence of insects by using any approved means. Observed gnats in the kitchen
- Proof of registration will be required for the follow up 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 Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo at the Health Department desk from 7:45 am thru 4:30 pm for $15.45.
- Provide an accurate thermometer for the walk in cooler.
- Equipment food-contact surfaces and utensils not clean to sight and touch.
- Provide DATE labels for sauces.
- Clean the can opener blade
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05/11/2015 | 76 |
| No violation noted during this evaluation. | 09/19/2014 | 100 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. OBSERVED OPEN SODA CANS ABOVE THE PREP LINE IN KITCHEN. ALL DRINKS MUST BE KEPT IN A NON-SPILLABLE (CUP WITH LID AND STRAW)CONTAINER IN PREP AREA.
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03/17/2014 | 96 |
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.163 (f) (2) (B) rinse clean warm H2O. Employees have been washing hands with cold water only (hot water turned off due to leaking faucet). The employee should wash hands and exposed portion of arms with hot water (at least 100F).
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07/22/2013 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Personal drink stored on cut ham in cooler.**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. ** No date markings on tomato sauce containers in the walk in cooler.**
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- 229.165 (m) (1) (A)not clean. Equipment not cleaned when cross-contamination occurred. **Dishware rack was observed with accumulation of food debris. Dishware was requested to be rewashed and sanitized prior to use.**
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03/30/2012 | 86 |
- 229.163 (h) (5) handling soiled equip.. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. **Observed employee us phone and return to food prep w/out washing hands.
- 229.167 (p) (5) improper use of sinks. Maintenance tools cleaned in the _Hand_____ washing sink. ** Observed wash rag in HWS.**
- 229.164 (o) (7) (A) consume by date (prepared). ** Observed items in small coolers with out consume by dates.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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09/15/2011 | 85 |
- 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. This is a repeat critical violation on the second regular inspection of the year and constitutes that all employees will be required to have a minimum of Food Handler Certification by November 24, 2010.
- 229.167 (p) (5) improper use of sinks. Employee washing utensils in hand sink.
- #22-One person, per shift needs, Food Manger Certification on premise.
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08/24/2010 | 89 |
- Provide for at least one person per shift to be a certified food manager.
- (1). Provide for all non food contact and food contact surfaces to be kept clean and sanitary. (2). Provide for all worn utensils to be discarded and/or replaced. (3). Provide for all racks & shelving to be cleaned and sanitized.
- Provide for all handwashing facilities to be equipped with soap and paper towels at all times.
- Provide for all toxic chemicals to be properly stored and properly labeled. ex: brake fluid above spices and other dry goods, along with other unknown toxic.
- All employees observed multi-tasking without stopping to properly wash hands as task or duty changes. Provide for all emplyoyees to wash hands for a min. of 20 seconds.
- Provide for all food items stored in refrigeration units to be properly covered to prevent contamination.
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01/26/2010 | 80 |
- Provide for employees to wash hands as task or duty changes; must wash for a min. of 20 seconds-wash with soap and water for 15 seconds and rinse for 5 seconds.
- Provide for hot water to be accessible at handsink; knob must be present. Hands cannot be properly washed at a temperature under 100 degrees farenheit.
- Provide for all toxic chemicals to be properly labeled and stored away from food contact surfaces.
- Provide for hot water at three compartment sink to be at least 120 degrees farenheit to properly sanitize.
- Provide for at least one person per shift to be a certified food manager.
- Provide for all refrigeration units that contain potentially hazardous foods to be equipped with a thermometer that is properly working and properly calibrated at /- 2 degrees farenheit.
- Provide for all food contact surfaces and non-food contact surfaces to be clean and sanitary. Please do not store away pans with food debris, and provide for storage shelves to be cleaned and sanitized.
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09/24/2009 | 78 |
| No violation noted during this evaluation. | 05/18/2009 | 84 |
| No violation noted during this evaluation. | 01/26/2009 | 84 |
| No violation noted during this evaluation. | 03/27/2008 | 91 |
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