- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Food contact equioment and utensils must be in good repair
- Kitchen reach in refrigerator raw chicken at 50 degrees F
- Convenience Store - Employee was observed rinsing a dispenser spout in the hand washing sink
- Establishment uses gloves for contacting ready to eat foods. Employees handling ready to eat foods must either use utensils or gloved hands.
- Convenience Store - Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date.
- Mechanical dish washing machine is not reaching the correct heat sanitizing temperature. Chemical sanitizer will be used until the machine can be repaired.
- Hot dogs at 110 degrees F
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
|
12/10/2015 | 93 |
- Spoiled food items discovered in the reach-in refrigerator were discarded.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Opened tube of uncooked chorizo covered with plastic wrap stored above other food items.
- 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.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Provide accurate thermometers for all refrigeration units.
- Clean the interior of the microwave.
- Clean the can opener blade
- Storage containers must be in good repair and be smooth and easily cleanable.
- Convenience Store hot dogs at 123 degrees F.
- Iron Skillet - Package integrity, food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or contaminants. Heavily rim or seam dented canned foods shall not be used.
- Iron Skillet - Observed gnats in the kitchen. Eliminate the presence of insects by using approved means.
- Iron Skillet - Store toxic items away from food and other items needing protection by spacing or partitioning.
- Iron Skillet - Provide thermometers for all reach-in refrigerators
|
08/20/2015 | 79 |
- Open front reach in cooler deli style lunch meat internal temperature 47 degrees F
- 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.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- 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.
- Provide an accurate thermometer for the reach in cooler in the "kitchen" area
- 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.
- Hot dogs at 117 degrees F
- Food items stored in the open fron coolers in the restaurant and in the store are not at the proper cold hold temperature. The food items were pulled from the refrigerator.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Use the sink at the counter for handwashing only. The three compartment ware washing sink must be used to properly wash, rinse and sanitize food equipment.
- 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.
- Use 3 compartment sink for proper manual ware washing. Currrently the three compartment sink in the store is not being used for ware washing.
- Provide a thermometer for the refrigerator in the store room
- Clean the ice machine
- Post most recent graded inspection report in customer view.
- Food storage containers must be in good repair and be smooth and easily cleanable.
|
02/09/2015 | 78 |
- 229.164 (r) (1) (A) labeled properly. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food.
- 229.164 (r) (1) (B) (v) nutrition label. Label information is missing list of ingredients in proper order including a declaration of other additives. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly date-marked at the time the packages were removed from the freezer and if held for more than 24 hrs. Expiration date may not exceed manufacturer's consume-by date. Condemned 5 12.5-oz footlong sandwiches.
- 229.167 (e) (3) (A) no towels. Supply handwashing sink on beverage counter with disposable papertowels.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.
- 229.164 (r) (1) (B) (iv) manufacturer info. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food.
- 229.164 (r) (1) (B) (v) nutrition label. Label information shall include an accurate declaration of the quantity of contents.
- 229.164 (o) (7) (A) consume by date (prepared). 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly date-marked at the time the packages were removed from the freezer and if held for more than 24 hrs. Expiration date may not exceed manufacturer's consume-by date. Condemned 5 12.5-oz footlong sandwiches, 6 3.56 oz White Castle burgers, 6 8.3 oz Roybern's sandwiches and 12 7 oz tacos without date-markings.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- Monitor use by dates of potentially hazardous foods. Condemned expired 10 8-oz bologna and 7 8-oz ham.
- Ch 13, Art II, section 13-26 Display permit. Post the current Permit and the most recent graded inspection report in customer view.
|
05/22/2014 | 86 |
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- There must be at least one person per shift who is Food Manager certified.
- 229.165 (f) (12) (B)integral thermometer. Install a themometer to cooler storing potentially hazardous foods/drinks.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside ice machine.
- 229.167 (e) (2) no soap. Supply retail section handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the retail section handwash station with individual disposable towels.
|
07/22/2013 | 80 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed food items in conidment cooler at 45F. Management decreased temperature at unit control.
- 229.166 (i) (1) (B) HWS improper use. ** Using hand washing sink as a dump sink, observed coffee in HWS.**
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. **Observed Greasy/black foot prints in 3 standing chest freezers and accumulated food debris in all coolers and freezers. COOLER/FREEZERS ARE REMOVED FROM USE UNTIL ALL INNER SURFACES ARE CLEANED AND SANITIZED, NO FOOD ALLOWED TO REMAIN IN THE REMOVED COOLER/FREEZERS UNTIL CLEANED AND SANITIZED
- 229.164 (r) (1) (A) labeled properly. Label without manufacturer information. **OBSERVED UNLABELLED FRIUT CUPS ON SALES FLOOR FOR INDIVIDUAL SELF SERVE.**
|
04/18/2012 | 100 |
- 229.167(p)(11)(C)rodents. **Observed light amount of rodent droppings in the storage area.**
- 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.
- Potentially Hazardous food not at required temperature in cooling unit. **Condiment cooler observed cheese and cut tomatoes at 49F.**
- 229.163 (n) (1) eat.drink.smoke.. Employee personal food with a soiled tooth pic on top of employees personal container, Observed numerous personal open drink containers in food prep areas and on food prep surfaces.
- 229.166 (i) (1) (B) HWS improper use. ** Observed HWS used as a dump sink for tea/tea bags and used to wash dishware/utensils.**
- 229.164 (r) (1) (A) labeled properly. ** Observed numerous PHF Food items in containers marked with dates from early November (11-7 to 11-22-11) and other food items in the container than what was marked on the label (celery sticks on the label with a meat sauce in the container).
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Frozen tea containers (uncovered) had food debris. Observed raw meat dripping onto cheese ( cheese was found to be in an unopened container).**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Observed a high number of unmarked food items without any date marking system in the walk in cooler.**
- 229.165 (m) (1) (B)grease and soil accumulation. ** Observed accumulated food debris and metal shavings on the industrial can opener. Many coolers and freezer have high levels of food debris on the shelving and basins.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
- 229.164 (o) (6) (A) PHF>135. **Observed hotdogs in the hot hold at 113F.** Advised to increase temperature settings. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature.
- 229.166 (i) (1) (B) HWS improper use. 229.167 (p) (5) improper use of sinks. ** HWS used to store cleaning rag. The 3 compartment sinks are used for storage of equipment and plastic bags.**
- 229.165 (m) (2)non food contact dirty. ** Observed Greasy/black foot prints in 3 standing chest freezers and accumulated food debris in all coolers and freezers.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
|
12/08/2011 | 94 |
- #13-Need expiration date for refrigerated ready-to-eat potentially hazardous foods.
- #20-Store toxic spray bottle away from food items.
|
04/28/2010 | 93 |
| No violation noted during this evaluation. | 07/17/2009 | 88 |
| No violation noted during this evaluation. | 03/23/2009 | 100 |
| No violation noted during this evaluation. | 06/27/2008 | 100 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Food contact equioment and utensils must be in good repair
- Kitchen reach in refrigerator raw chicken at 50 degrees F
- Convenience Store - Employee was observed rinsing a dispenser spout in the hand washing sink
- Establishment uses gloves for contacting ready to eat foods. Employees handling ready to eat foods must either use utensils or gloved hands.
- Convenience Store - Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date.
- Mechanical dish washing machine is not reaching the correct heat sanitizing temperature. Chemical sanitizer will be used until the machine can be repaired.
- Hot dogs at 110 degrees F
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
|
12/10/2015 | 80 |
- Lexon lids for storage containers must be in good repair
|
09/30/2015 | 97 |
- Spoiled food items discovered in the reach-in refrigerator were discarded.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Opened tube of uncooked chorizo covered with plastic wrap stored above other food items.
- 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.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Provide accurate thermometers for all refrigeration units.
- Clean the interior of the microwave.
- Clean the can opener blade
- Storage containers must be in good repair and be smooth and easily cleanable.
- Convenience Store hot dogs at 123 degrees F.
- Iron Skillet - Package integrity, food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or contaminants. Heavily rim or seam dented canned foods shall not be used.
- Iron Skillet - Observed gnats in the kitchen. Eliminate the presence of insects by using approved means.
- Iron Skillet - Store toxic items away from food and other items needing protection by spacing or partitioning.
- Iron Skillet - Provide thermometers for all reach-in refrigerators
|
08/20/2015 | 82 |
- Open front reach in cooler deli style lunch meat internal temperature 47 degrees F
- 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.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- 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.
- Provide an accurate thermometer for the reach in cooler in the "kitchen" area
- 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.
- Hot dogs at 117 degrees F
- Food items stored in the open fron coolers in the restaurant and in the store are not at the proper cold hold temperature. The food items were pulled from the refrigerator.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Use the sink at the counter for handwashing only. The three compartment ware washing sink must be used to properly wash, rinse and sanitize food equipment.
- 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.
- Use 3 compartment sink for proper manual ware washing. Currrently the three compartment sink in the store is not being used for ware washing.
- Provide a thermometer for the refrigerator in the store room
- Clean the ice machine
- Post most recent graded inspection report in customer view.
- Food storage containers must be in good repair and be smooth and easily cleanable.
|
02/09/2015 | 95 |
- 229.164 (r) (1) (A) labeled properly. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food.
- 229.164 (r) (1) (B) (v) nutrition label. Label information is missing list of ingredients in proper order including a declaration of other additives. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly date-marked at the time the packages were removed from the freezer and if held for more than 24 hrs. Expiration date may not exceed manufacturer's consume-by date. Condemned 5 12.5-oz footlong sandwiches.
- 229.167 (e) (3) (A) no towels. Supply handwashing sink on beverage counter with disposable papertowels.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.
- 229.164 (r) (1) (B) (iv) manufacturer info. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food.
- 229.164 (r) (1) (B) (v) nutrition label. Label information shall include an accurate declaration of the quantity of contents.
- 229.164 (o) (7) (A) consume by date (prepared). 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly date-marked at the time the packages were removed from the freezer and if held for more than 24 hrs. Expiration date may not exceed manufacturer's consume-by date. Condemned 5 12.5-oz footlong sandwiches, 6 3.56 oz White Castle burgers, 6 8.3 oz Roybern's sandwiches and 12 7 oz tacos without date-markings.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- Monitor use by dates of potentially hazardous foods. Condemned expired 10 8-oz bologna and 7 8-oz ham.
- Ch 13, Art II, section 13-26 Display permit. Post the current Permit and the most recent graded inspection report in customer view.
|
05/22/2014 | 82 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food (PHF) not at required temperature in the Produce Cooler. Condemned 40 lbs of cooked chicken and 10 lbs of pork butt stored at 49-50F in Produce cooler. Do not store PHFs in Produce cooler until able to hold foods at 41F or below.
- Store raw meats/seafood on shelf under ready-to-eat foods in cooler. Observed raw fish above tortillas in cooler.
- Ensure PHFs are accurately date-marked. Remove old labels from food containers. And when counting the use by date, the day of preparation is counted as Day 1.
- Provide airgaps between the ice machie drain pipes and the floor drain equal to 2x the diameter of the pipes to prevent backflow of wastewater into the bin.
- 229.165 (d) (1) (B)free of breaks, cracks. Repair/replace worn out refrigerator gaskets.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside coolers, ice machines.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: clean the exterior of coolers (door handles), grill, steamtables, venthoods, etc.
- Install backlow preventor to faucet with hose.
|
06/24/2013 | 81 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed food items in conidment cooler at 45F. Management decreased temperature at unit control.
- 229.166 (i) (1) (B) HWS improper use. ** Using hand washing sink as a dump sink, observed coffee in HWS.**
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. **Observed Greasy/black foot prints in 3 standing chest freezers and accumulated food debris in all coolers and freezers. COOLER/FREEZERS ARE REMOVED FROM USE UNTIL ALL INNER SURFACES ARE CLEANED AND SANITIZED, NO FOOD ALLOWED TO REMAIN IN THE REMOVED COOLER/FREEZERS UNTIL CLEANED AND SANITIZED
- 229.164 (r) (1) (A) labeled properly. Label without manufacturer information. **OBSERVED UNLABELLED FRIUT CUPS ON SALES FLOOR FOR INDIVIDUAL SELF SERVE.**
|
04/18/2012 | 91 |
- 229.167(p)(11)(C)rodents. **Observed light amount of rodent droppings in the storage area.**
- 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.
- Potentially Hazardous food not at required temperature in cooling unit. **Condiment cooler observed cheese and cut tomatoes at 49F.**
- 229.163 (n) (1) eat.drink.smoke.. Employee personal food with a soiled tooth pic on top of employees personal container, Observed numerous personal open drink containers in food prep areas and on food prep surfaces.
- 229.166 (i) (1) (B) HWS improper use. ** Observed HWS used as a dump sink for tea/tea bags and used to wash dishware/utensils.**
- 229.164 (r) (1) (A) labeled properly. ** Observed numerous PHF Food items in containers marked with dates from early November (11-7 to 11-22-11) and other food items in the container than what was marked on the label (celery sticks on the label with a meat sauce in the container).
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Frozen tea containers (uncovered) had food debris. Observed raw meat dripping onto cheese ( cheese was found to be in an unopened container).**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Observed a high number of unmarked food items without any date marking system in the walk in cooler.**
- 229.165 (m) (1) (B)grease and soil accumulation. ** Observed accumulated food debris and metal shavings on the industrial can opener. Many coolers and freezer have high levels of food debris on the shelving and basins.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
- 229.164 (o) (6) (A) PHF>135. **Observed hotdogs in the hot hold at 113F.** Advised to increase temperature settings. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature.
- 229.166 (i) (1) (B) HWS improper use. 229.167 (p) (5) improper use of sinks. ** HWS used to store cleaning rag. The 3 compartment sinks are used for storage of equipment and plastic bags.**
- 229.165 (m) (2)non food contact dirty. ** Observed Greasy/black foot prints in 3 standing chest freezers and accumulated food debris in all coolers and freezers.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
|
12/08/2011 | 73 |
- 229.165 (m) (1) (A)not clean....large can openers....
- 229.163 (n) (1) eat.drink.smoke...cup with lid ok....
|
11/24/2010 | 93 |
| No violation noted during this evaluation. | 07/17/2009 | 88 |
| No violation noted during this evaluation. | 03/23/2009 | 100 |
| No violation noted during this evaluation. | 02/24/2009 | 100 |
| No violation noted during this evaluation. | 02/05/2008 | 91 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- Food contact equioment and utensils must be in good repair
- Kitchen reach in refrigerator raw chicken at 50 degrees F
- Convenience Store - Employee was observed rinsing a dispenser spout in the hand washing sink
- Establishment uses gloves for contacting ready to eat foods. Employees handling ready to eat foods must either use utensils or gloved hands.
- Convenience Store - Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date.
- Mechanical dish washing machine is not reaching the correct heat sanitizing temperature. Chemical sanitizer will be used until the machine can be repaired.
- Hot dogs at 110 degrees F
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
|
12/10/2015 | 91 |
- Open front reach in cooler deli style lunch meat internal temperature 47 degrees F
- 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.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- 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.
- Provide an accurate thermometer for the reach in cooler in the "kitchen" area
- 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.
- Hot dogs at 117 degrees F
- Food items stored in the open fron coolers in the restaurant and in the store are not at the proper cold hold temperature. The food items were pulled from the refrigerator.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Use the sink at the counter for handwashing only. The three compartment ware washing sink must be used to properly wash, rinse and sanitize food equipment.
- 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.
- Use 3 compartment sink for proper manual ware washing. Currrently the three compartment sink in the store is not being used for ware washing.
- Provide a thermometer for the refrigerator in the store room
- Clean the ice machine
- Post most recent graded inspection report in customer view.
- Food storage containers must be in good repair and be smooth and easily cleanable.
|
02/09/2015 | 75 |
- 229.164 (r) (1) (A) labeled properly. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food.
- 229.164 (r) (1) (B) (v) nutrition label. Label information is missing list of ingredients in proper order including a declaration of other additives. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly date-marked at the time the packages were removed from the freezer and if held for more than 24 hrs. Expiration date may not exceed manufacturer's consume-by date. Condemned 5 12.5-oz footlong sandwiches.
- 229.167 (e) (3) (A) no towels. Supply handwashing sink on beverage counter with disposable papertowels.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.
- 229.164 (r) (1) (B) (iv) manufacturer info. Bulk food available for consumer self dispensing must be prominently labeled the manufacturer's or processor's label that was provided with the food.
- 229.164 (r) (1) (B) (v) nutrition label. Label information shall include an accurate declaration of the quantity of contents.
- 229.164 (o) (7) (A) consume by date (prepared). 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly date-marked at the time the packages were removed from the freezer and if held for more than 24 hrs. Expiration date may not exceed manufacturer's consume-by date. Condemned 5 12.5-oz footlong sandwiches, 6 3.56 oz White Castle burgers, 6 8.3 oz Roybern's sandwiches and 12 7 oz tacos without date-markings.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- Monitor use by dates of potentially hazardous foods. Condemned expired 10 8-oz bologna and 7 8-oz ham.
- Ch 13, Art II, section 13-26 Display permit. Post the current Permit and the most recent graded inspection report in customer view.
|
05/22/2014 | 93 |
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. Ensure handsink is always accessible to handwashing--do not this sink for other purposes.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor faucet with a hose attached.
- Ch 13, Art II, section 13-26 Display permit. Post current Permit and most recent graded inspection report in customer view.
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09/06/2013 | 89 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed food items in conidment cooler at 45F. Management decreased temperature at unit control.
- 229.166 (i) (1) (B) HWS improper use. ** Using hand washing sink as a dump sink, observed coffee in HWS.**
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. **Observed Greasy/black foot prints in 3 standing chest freezers and accumulated food debris in all coolers and freezers. COOLER/FREEZERS ARE REMOVED FROM USE UNTIL ALL INNER SURFACES ARE CLEANED AND SANITIZED, NO FOOD ALLOWED TO REMAIN IN THE REMOVED COOLER/FREEZERS UNTIL CLEANED AND SANITIZED
- 229.164 (r) (1) (A) labeled properly. Label without manufacturer information. **OBSERVED UNLABELLED FRIUT CUPS ON SALES FLOOR FOR INDIVIDUAL SELF SERVE.**
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04/18/2012 | 93 |
- 229.167(p)(11)(C)rodents. **Observed light amount of rodent droppings in the storage area.**
- 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.
- Potentially Hazardous food not at required temperature in cooling unit. **Condiment cooler observed cheese and cut tomatoes at 49F.**
- 229.163 (n) (1) eat.drink.smoke.. Employee personal food with a soiled tooth pic on top of employees personal container, Observed numerous personal open drink containers in food prep areas and on food prep surfaces.
- 229.166 (i) (1) (B) HWS improper use. ** Observed HWS used as a dump sink for tea/tea bags and used to wash dishware/utensils.**
- 229.164 (r) (1) (A) labeled properly. ** Observed numerous PHF Food items in containers marked with dates from early November (11-7 to 11-22-11) and other food items in the container than what was marked on the label (celery sticks on the label with a meat sauce in the container).
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Frozen tea containers (uncovered) had food debris. Observed raw meat dripping onto cheese ( cheese was found to be in an unopened container).**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. ** Observed a high number of unmarked food items without any date marking system in the walk in cooler.**
- 229.165 (m) (1) (B)grease and soil accumulation. ** Observed accumulated food debris and metal shavings on the industrial can opener. Many coolers and freezer have high levels of food debris on the shelving and basins.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
- 229.164 (o) (6) (A) PHF>135. **Observed hotdogs in the hot hold at 113F.** Advised to increase temperature settings. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature.
- 229.166 (i) (1) (B) HWS improper use. 229.167 (p) (5) improper use of sinks. ** HWS used to store cleaning rag. The 3 compartment sinks are used for storage of equipment and plastic bags.**
- 229.165 (m) (2)non food contact dirty. ** Observed Greasy/black foot prints in 3 standing chest freezers and accumulated food debris in all coolers and freezers.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
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12/08/2011 | 85 |
- Ch 13, Art II, section 13-26 Display permit....C Store
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11/23/2010 | 97 |
| No violation noted during this evaluation. | 07/17/2009 | 88 |
| No violation noted during this evaluation. | 03/23/2009 | 100 |
| No violation noted during this evaluation. | 06/27/2008 | 94 |
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