- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED BOTTLED WATER.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED SHELL EGGS AT COLD HOLD UNIT ABOVE READY TO EAT FOODS.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info. CERTIFIED FOOD MANAGER EXPIRED 10/12/2014
- Discontinue using broken/chipped wares i.e. CONTAINERS HOLDING BULK FOOD AND CUTTING BOARDS.
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02/04/2016 | 86 |
- Clean all in use equipment- torilla maker, edge of steam table has debris. ice machine has mold on the inside
- Use food containers for food storage- taco shells stored under steam table with no container
- Use food grade bags for food storage
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10/12/2015 | 97 |
- Remove from stock all dented cans
- 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.*observed cut cilantro uncovered under raw fish
- All TCS foods must at or below 41 degrees F- cut tomato/raw hamburger patty/sour cream/avocado(cut)/shredded lettuce/shredded cheese at 51 degrees F
- discontinue using black trash bags for food storage
- Discontinue using broken/chipped wares. * ware wash machine has broken trays/prep boards on steam table (observed enchiladas being rolled on) with deep scars/grooves that are unable to be sanitized, remove broken basket for tortilla warmers- tied together.
- Clean all in use equipment- torilla maker, edge of steam table has debris. ice machine has mold on the inside
- Supply each toilet with toilet tissue.
- Use food containers for food storage- taco shells stored under steam table with no container
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07/20/2015 | 78 |
- EMPLOYEES NOT FOLLOWING THE ESTABLISHMENTS RULES FOR HANDLING READY TO EAT FOODS.
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01/23/2015 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- observed meat inside cold hold unit not in sound condition.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed raw meats not properly stored inside front cold hold unit.
- 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.
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10/22/2014 | 76 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- NOT FOLLOWING ESTABLISHMENT POLICY OF USING GLOVES.
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06/27/2014 | 87 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF delivered must be cooled within 4hrs to 41°F or less. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- COLD HOLD UNITS, INTERIROR NEEDS TO BE CLEANED AND SANITIZED AND RID OF ALL LEFT OVER FOOD DEBRIS.
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02/19/2014 | 77 |
- 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 several outgoing PHF items not properly labeled.)
- Observed in use knife stored between cold hold units.
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10/21/2013 | 93 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- The Cold hold unit need's to be drained of excess water harborage, cleaned and sanitized.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(observed drink's and ice being poured inside front designated hand washing sink.)
- No Covers over in use Ice tea dispensors.
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06/27/2013 | 89 |
- 229.163 (h) (6) wash as needed. 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.
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(observed several employees open personal drinks near outgoing PHF items.)
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.(Bucked of wash rag's were inside back kitchen designated hand washing sink blocking access to sink.)
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03/06/2013 | 89 |
| No violation noted during this evaluation. | 06/19/2012 | 100 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.**OBSERVED VARIOUS FOODS IN COOLERS OFF TEMP DUE TO IMPROPER COOLING PROCEDURES.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board.
- 229.165 (m) (1) (A)not clean.**PROPERLY CLEAN/SANITIZE ALL DISHES AND UTENSILS TO REMOVE FOOD DEBRIS
- 229.165 (m) (2)non food contact dirty.**CLEAN/SANITIZE SHELVES AND STORAGE AREAS USED TO STORE DISHES, UTENSILS, AND EQUIPMENT
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food inside reach-in cooling units not properly cleaned.**CLEAN/SANITIZE INSIDE ICE MACHINE TO REMOVE MOLD
- 229.171(f)permit required. 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.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.**ALL COOKED FOODS PLACED INSIDE COOLERS MUST BE LABELED WITH A CONSUME BY DATE
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03/12/2012 | 85 |
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.**REPLACE CUTTING BOARD THAT IS BURNED/DAMAGED
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10/20/2011 | 97 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003.
- **PROPERLY COVER ALL MEATS IN FREEZER TO PREVENT CROSS CONTAMINATION AND/OR FREEZER BURN.**OBSERVED UNCOVERED MEATS IN COOLERS WITH OBVIOUS TEMPERATURE ABUSE (CHANGING COLORS)
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic.**REPLACE DAMAGED DISHES, UTENSILS, AND FOOD PREP SURFACES.
- **PLEASE STORE ALL FOODS IN FOOD GRADE CONTAINERS.**OBSERVED MEATS IN GROCERY BAGS WHICH ARE UNACCEPTABLE. ALL FOODS IN COOLERS MUST BE IN FOOD GRADE CONTAINERS
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03/03/2011 | 88 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Walkin cooler 50F....must be at least 41F or colder....repairman adjusted thermostat and 38F was recorded 40 minutes later....
- Repair door gaskets on the walkin cooler door....fix walkin cooler door handle....
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11/02/2010 | 89 |
| No violation noted during this evaluation. | 07/20/2009 | 100 |
| No violation noted during this evaluation. | 07/02/2008 | 72 |
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