- 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.
- Ensure registering and successfully completing a Food Manager Certification course. Ensure certification is available at establishment.
|
01/20/2016 | 93 |
- Ensure registering and successfully completing a Food Manager Certification course
|
09/17/2015 | 97 |
- 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.
- 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
- Chlorine levels shall be between 50-100 ppm.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
|
05/21/2015 | 87 |
- 3-compartment sink not set up correctly no sanitizing agent. Provide that sink is following a wash, rinse, and sanitize cycle.
- Exp. 2/2014 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
|
12/16/2014 | 94 |
- Observed an employee in kitchen drinking coffee out of a coffee mug. All employee drinks must have a lid with a straw and be kept in a designated area away from all food and food prep.
- Sink compartment designated for use of a hand sink had meat thawing out inside of it. Sink must be used for hand washing only.
- Establishment did not have a hand sink in kitchen. Owner stated that the last compartment of 4 compartment is being used as a hand sink. The compartment must be labled as such and be supplied with soap and paper towels. A splash guard must also be put in between the compartment being used as hand sink and the adjacent compartment. This compartment must only be used for hand washing.
- Shelving for wares and utensils had food debris on them and were not clean. Ensure that all food contact surfaces are clean to sight and touch to prevent contamination.
- The mop sink has a hole in the bottom of it. The hole must be repaired to prevent wastewater from leaking directly onto the ground.
- Shelving holding the wares are made of raw wood. All food contact surfaces must be smooth, easy cleanable and non-absorbant. Raw wood must be painted.
|
10/01/2013 | 87 |
- 229.163 (h)- before handling. Observed employee changing task and not washing hands inbetween. The employee rinsed out a plastic container, and then began to handle food with out washing their hands first.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employees handling ready to eat food with out using a physical barrier. A physical barrier such as a utensil or gloves should be used. 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.
- 229.167 (e) (3) (A) no towels. There was no paper towels at the hand sink in kitchen. Supply each handwash station with individual disposable paper towels.
- 3 compartment sink was not set up correctly and employee was improperly washing wares. 3 compartments sink was set up in the following manner: 1-soap/water/bleach, 2-water/bleach, 3-water. 3 comparmtnet sink should be setup as follow: 1-hotwater/soap, 2-rinse, 3-hot water/bleach.
- 229.165 (d) (1) (B)free of breaks, cracks. Osurfaces should be bserved plates that had cracks and/or breaks. All food contact surfaces should be smooth, easily cleanable, and non-absorbent.
- 229.165 (m) (1) (A)not clean. Metal rack where clean wares are stored has heavy dust/dirt accumulation on it. Thouroughly clean the metal rack where wares are stored.
|
02/18/2013 | 83 |
| No violation noted during this evaluation. | 05/02/2011 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. When handling ready to eat food with bare hands, establishment must maintaine documentation on handwashing procedures. They must state that double handwash is being used, plus sanitizer, or nail brush, or gloves, then employees must sign document.
- 229.168 (a) toxics not labeled. Label all cleaning bottles.
|
09/21/2010 | 93 |
- Establishment must provide documentation on proper bare hand contact of ready to eat foods. Documentation must state that employees perform a double hand wash, and use one of the following procedures (Hand sanitizer, nail brush, or gloves). Employees must then sign documentation.
- All PHF food in cooler must be labeled properly with a time and date prepared stamp. Observed food in cooler labeled with sticker, but date not written on sticker. If during next regular inspection, food is still not labeled correctly will reguire establishment to destroy foood.
- Evidence of insects observed. Flies seen in kitchen and dinning room.
- Clean inside of ice machine.
|
04/15/2010 | 86 |
| No violation noted during this evaluation. | 07/10/2009 | 75 |
| No violation noted during this evaluation. | 11/25/2008 | 87 |
Restaurant representatives - add corrected or new information about Angelas Cafe, 4822 Zarzamora St S, San Antonio, TX »