- Hand washing sink must be used for handwashing only. Do not use the sink to dump tea or coffee urns
- 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.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the ?person in charge? definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager?s certificate issued by the director of the SA Metro Health Dept. 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. A copy of the certificate can be emailed to kathleen.prenzler@sanantonio.gov
- Clean the underside of the chili and cheese dispenser
- Hand washing sink in the back must be used as a hand washing sink, do not store items in or on top of the sink bowl. The sink must be available for use at all times.
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11/03/2015 | 83 |
- Hand washing sink is ONLY for hand washing
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the “person in charge” definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager’s certificate issued by the director of the SA Metro Health Dept. 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.
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09/30/2015 | 93 |
- Pizza at 123 degrees F, pizza was not being held at teh proper hot hold temperature and had no timer set. Pizza was discarded.
- Sink at the front counter is to be used for hand washing ONLY. The sink is not to be used for draining coffee urns, nor can it be used to wash the drip pans.
- Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly marked at the time the original package was opened in a food establishment if the food is held for more then 24 hrs and may not exceed manufactures consume-by date.
- Supply each handwash station with individual disposable paper towels. Provide paper towels for the hand washing sink near the three compartment ware washing sink.
- 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 Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
- Proof of registration for the Food Manager Certification class will be required for the first re-inspection in ten days.
- Posted permit expired 01/2015. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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06/03/2015 | 78 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. ALL HAND SINKS MUST HAVE PAPERTOWELS AVAILABLE FOR EMPLOYEE USE.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. GANTS IN BACK AREA TO BE TREATED.
- * 229.163(b) Demonstation of Knowledge. 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 & THE CITY OF SAN ANTONIO CERTIFICATE. TO BE CITY CERTIFIED YOU MUST TAKE AND PASS THE STATE EXAM. THEN TAKE THE CERTIFICATE DOWN TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY FOR THE CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
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09/29/2014 | 91 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GNATS IN BACK AREA NEAR THREE COMPARTMENT SINK AND MOP SINK.
- 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 TO HAVE A FOOD MANAGERS CERTIFICATION & CITY CERTIFICATION. TO BE CITY OF SAN ANTONIO CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
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03/27/2014 | 94 |
- Monitor use by dates of potentially hazardous foods stored in cooler/s. Condemned packaged burritos (27 5-oz and 16 10-oz) and croissant sandwiches (12) that are past the use by dates.
- 229.166 (f) (2) (A)HWS>100F. Restroom hand sinks must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.167 (p) (5) improper use of sinks. Handsink must be used for hand washing only.
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08/16/2013 | 88 |
Restaurant representatives - add corrected or new information about 7-Eleven #36632, 103 W W White Rd S #1, San Antonio, TX »