- 229.168 (d) (2) (A) (ii) not according to label. SANITIZER TO STRONG IN WIPE CLOTH BUCKET
- NEED FMCC CLASS UPDATED
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12/16/2014 | 94 |
| No violation noted during this evaluation. | 03/18/2014 | 100 |
| No violation noted during this evaluation. | 01/24/2013 | 100 |
- 229.167 (p) (11) (C)insects/pests not minimized. Observed a significant number of gnats in food storage and food prep areas. Must contact pest control to treat.
- 229.165 (m) (1) (A)not clean. All area behind counter, in food prep area, behind and beneath equipment including equipment needs to be thoroughly cleaned and sanitized.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have twenty four (24) hours to obtain a valid food establishment permit or face possible closure of your establishment.
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08/13/2012 | 91 |
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. 229.167 Handwash sink in front serving area had no soap and handwash sink in kitchen had no paper towels.
- 229.168 (a) toxics not labeled. Found spray bottle with unidentified contents next to front handwash sink. Employee labeled with contents upon instruction to do so.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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.
- 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.
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11/17/2011 | 88 |
- No hot water on premises. Owner states that employee just needs to turn a lever but has been unsuccessful. Owner states turns hot water off at night due to a leak in mop sink. Employee was able to get lever to work and produce warm water at low pressure and 96 degrees F. Must close store until plumbing is repaired and hot water maintains a minimum temperature of 110 degrees F.
- 229.163 (f) (2) (B) rinse clean warm H2O. No warm water available for proper rinse.
- 229.164 (r) (1) (C) (ii) bulk food. 229.164 (r) (1) (A) labeled properly. Bulk containers containing unknown ingredients are not labeled.
- 229.167 (e) (3) (A) no towels. Hand wash facility in food prep area found to have no paper towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats flying in dry storage area, office and food prep area.
- No certified food manager present at time of inspection. Certified food manager must be present at all times that food is being prepared, served and/or stored.
- Current inspection report must be visible to consumer and must not be folded to cover score. Most current Food Permit must be displayed and visible to consumer.
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05/03/2011 | 76 |
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