- Establishment will need to make sure that if raw, raw-marinated, partially cooked, or marinated-partially cooked fish(such as tilapia)are served in a ready-to-eat form and the fish are raised in land based operations(ponds/tanks), that a written agreement/statement from the supplier is kept on file showing that they were raised in this type of environment; records should be retained for 90 calendar days beyond the time of service or sale of the fish.
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles with the common name of the chemical inside.
- Make sure to always post most current food permit in a viewable area to the public.
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03/28/2016 | 90 |
- 229.164 (f) (2) (A) (iv) not covered; Do not store raw packaged beef above ready-to-eat shrimp and also make sure to cover ready to eat shrimp while being stored within the walk in cooler. Also make sure to always store raw chicken on the lowest shelf while being stored within the reach in cooler.
- Make sure to provide use by date for marinated tilapia within reach in cooler. All prepared, refrigerated, tcs(time/temperature control for safety)foods kept at facility for more than 24 hours are required to have a use by date. 229.164 (o) (7) (A) consume by date (prepared).
- 229.165 (d) (1) (B)free of breaks, cracks; Make sure all kitchenware is in good repair and free of imperfections(melted red spatula).
- Make sure to always post most current food permit in a viewable area to the public(conspicuous area); food permit posted is expired; establishment appears to be current, but current food permit was not posted.
- 229.165 (m) (1) (A)not clean; observed single service lids(to go lids)dirty; these items were thrown away. Make sure to protect these type of items by keeping them in their original package or sealed/covered.
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01/19/2016 | 86 |
- Ice used for cocktails was adulterated by improper storage of scoop & bottles of mixers stored inside the storage well.
- 229.165 (m) (1) (A)not clean. Cutting surface not clean. Clean food contact surfaces thoroughly using the wash rinse and sanitize air dry method.
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01/26/2015 | 93 |
- 229.171 (c) (3) (B) (iii) Verification. THE ESTABLISHMENT DOES HAVE A HACCP (AKA. FOOD SAFETY PLAN) IN PLACE PUT DOCUMENTATIONS IS NOT BE DONE TO ENSURE FOOD SAFETY PROCEDURES ARE BEING DONE.
- SOMEONE MUST BE A CERTIFIED FOOD MANAGER DURING HOURS OF OPERATION. A INFORMATION SHEET HAS BEEN GIVEN THE MANAGER ON DUTY TO ENROLL INTO A CLASS.
- 229.166 (i) (5) (A)plumbing repairs. THE HANDSINK THAT IS LOCATED IN THE BAR IS NOT ADEQUATELY DISCARDING WASTE WATER. ENSURE TO FIX THIS ISSUE IN A TIMELY MANNER SO THAT EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer. ENSURE TO HAVE THERMOMETER IN ALL REACH-IN COOLER TO MONITOR THE ATTAINMENT OF FOOD PRODUCTS.
- IN THE BACK AREA OF THE KITCHEN, ENSURE TO CLEAN ALL FOOD CONTACT SURFACES. THE ISSUE IS ONE OF THE REASON THERE IS A GNAT PROBLEM IN THIS AREA OF THE KITCHEN.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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08/27/2014 | 81 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. Gnats are evident in the dry storage area.
- Ch 13, Art II, section 13-26 Display permit. If you have lost or misplaced your food permit then please go to 1901 South Alamo to get a copy. If you have questions or concerns then please call 207-0135.
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12/17/2013 | 94 |
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. NEED TOWELS AT HANDSINKS IN DISPENSERS.
- 229.168 (b) working container not labeled. LABEL ALL SPRAY BOTTLES WITH THEIR CONTENTS. SANITIZER IN EXCESS OF 100ppm
- 229.165 (r) (3) (D)no sanitization. the procedures for warewashing need to be examined. Need to follow the steps and make the process a procedure.
- 229.164 (s) (1)raw animal. Animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food without consumer advisory as specified.
- Registering and successfully completing a Food Manager Certification course. ONE PERSON PER SHIFT MUST BE FOOD MANAGER AND A BACK UP AS NEEDED. fIND CLASS/ REGISTER/ ATTEND/ PROVIDECERTIFICATE OF COMPLETION.
- 229.171 (c) (3) (B)HACCP maintained.
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07/22/2013 | 81 |
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