- 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.
- Cooler without a thermometer. Provide thermometer in cooler.
- Employee did not wash their hands when they moved from one duty to another. 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.
- Employee shall wear gloves when prepping ready to eat foods. (cutting tomatoes and grabbing cheese with bare hand contact no handwashing procedure observed).
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01/08/2016 | 85 |
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. Your establishment must obtain and post a valid permit.
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09/25/2015 | 97 |
- Ensure meats are arranged in order to not cotaminate (Beef with beef, pork with pork and chicken with chicken) in reach-in.
- No soap at the restroom hand sink. Supply every handwashing sink with soap.
- Reach-in cooler without a thermometer. (broken) Provide thermometer in cooler.
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06/26/2015 | 90 |
- 229.168 (c) (1) toxics stored. 229.168 (h) (2) rodent bait not contained.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course
- 229.165 (m) (2)non food contact dirty. (Walk-in and Storage areas have debris accumulation.) Ensure cleaning is routine under and around shelving/equipment.
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03/11/2015 | 91 |
- 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. OBSERVED A DRINK ON THE PREP LINE WITHOUT AT LID, HAD A STRAW.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION. TO BE CITY CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATION ($15.45). QUESTIONS CALL 210-207-0135.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. OBSERVED A FEW DATES ON PRODUCT BUT NEED FOR ALL FOOD ITEMS TO BE DATE MARKED WITH A USE BY DATE OR PREPARED DATE.
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03/18/2014 | 89 |
- Trim nails, remove nail polish on hands of food handlers. Food handlers must have clean, trimmed nails at all times when engaging in food handling.
- No soap at the hand washing sink. Soap dispenser not working properly at time of Inspection.
- 229.165 (m) (1) (A)not clean. Utensils in plastic container not clean to sight and touch. All utensils must cleaned and sanitized prior to use. Extra utensils not used on a daily basis can be placed in bags for later use.
- All personal items such as phones, purses, jackets and beverages must be placed in a designated area away from food preparation.
- 229.165 (m) (2)non food contact dirty. Contents of top and bottom cabinets must be removed and inside of cabinets cleaned throroughly.
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02/19/2013 | 90 |
- 229.166 (h) (1) (A)HWS not convenient.229.166 (i) (1) (A)HWS not accessible. Plastic crate, oil and bucket of jalenpenos blocking front of handsink. Do not place items in the hadsink. Handsink must be accessible for handwashing at all times.
- All employees medicines must be stored away and not above food prep areas.
- 229.165 (f) (12) (B)integral thermomter.
- 229.165 (m) (1) (A)not clean. Observed dirty cutting utenils, container, and lids. All food contact surfaces must be cleaned and sanitized. Clean inside small RI condiment cooler.
- Observed 2 employee drinks with no tight fitting lids. All drinks must have lids and straws.
- Observed food handler handle tortillas without proper handwashing for RTE for bare hands. No gloves or additional method for Bare hand Contact when toucht Ready to Eat foods. Establishment will use gloves.
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02/28/2012 | 80 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Observed cooked food item in cooler with temperature of 90F. Ensure to cool all cooked food stored in cooler properly in shallow pans of ice. The cooling process is as follows 135F----2hrs----70F----4hrs-----41F.
- 229.168 (b) working container not labeled. Label all working containers with product and or chemical name.
- No Certified Food Manager on site at time of inspection. Enroll in CFM course and when course is completed take certificate to 1901 S.Alamo to the Health Desk for a Metro Health ID.Cost of $15.45.
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01/14/2011 | 89 |
- PLEASE PROVIDE ALL PREPPED, CUT ITEMS(POTATOES AND OTHER FOOD ITEMS)TO BE CLEARLY MARKED WITH THE TIME AND DATE PREPARED WHEN STORING FOR MORE THAN 24 HOURS, TO INCLUDE THE CONSUME BY DATE. HAVE ITEMS(FAJITAS)THAT HAVE PREP DATE BACK IN OCTOBER 2009(FOOD ITEMS SHOULD BE CONSUMED WITHIN 7 DAYS); CUT UP HOT DOGS SHOWING WRONG LABEL(LABEL SHOWS CHILI) AND PREP DATE SHOWS DECEMBER 11, 2009(AGAIN SHOULD CONSUME ALL FOOD ITEMS WITHIN 7 DAYS).
- PLEASE MAKE SURE AND STORE ALL EGGS ON THE LOWEST POSSIBLE SHELF; EGGS ABOVE CILANTRO
- PLEASE CLEAN ICE MACHINE OF MOLD/MILDEW GROWTH; PLEASE STORE ALL KNIVES AND OTHER UTENSILS IN A SANITARY MANNER(STORED IN A DIRTY BIN ON TOP OF A WRAPPER)
- SAUSAGE ON A STICK IN FREEZER WITH FREEZER BURN; NEED TO DISCARD THIS FOOD ITEM(APPROX. 6)
- PLEASE PROVIDE AT LEAST ONE PERSON TO BE FOOD MANAGER CERTIFIED AT ALL TIMES AND BE PRESENT(CURRENT CERTIFICATION EXPIRED).
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12/30/2009 | 82 |
| No violation noted during this evaluation. | 07/22/2009 | 93 |
| No violation noted during this evaluation. | 03/26/2009 | 79 |
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