- Date labels are from 1/16. Ensure to follow expiration dates on food items.
- Observed evidence of rodents. Ensure to clean rodent feces and rodent grease stains from wall. Seal all holes with approved materials. Use effective means of rodent control. Save service receipts for verification.
- Discontinue using household grade pest control chemicals in food establishment such as Raid. Pest control chemicals must be for commercial use.
- Ensure to clean inside reach in cooler. Observed hair and food debris.
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02/05/2016 | 87 |
- Reach in cooler reading at 50 degrees F. Reach in cooler does not properly close. Ensure that reach in coolers is properly closing and if issue continues, repair reach in cooler. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Ensure that paper towels are available at hand sink.
- Use effective means of pest control for roaches. Save service receipts for verification.
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07/17/2015 | 89 |
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Post current permit. Posted permit expired 5/2014. To obtain copy of permit, proceed to 1901 S. Alamo, M-F 7:45am - 4:30pm. If any questions call (210) 207-0135.
- Provide for most recent inspection report to be posted.
- Provide paper towels at hand sink.
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12/12/2014 | 90 |
- 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 at 45F a max of 4 days.
- Post current permit- a copy may be purchased at the DBSC located at 1901 S Alamo
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05/27/2014 | 93 |
- At time of inspection, nacho cheese in refrigerator had a prep day label of 11-4. Ensure food that is kept for more than 24 hours has a date label of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1
- Observed mold growth on the inside of the ice machine. Ensure the ice machine is clean to sight and touch
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11/08/2013 | 93 |
- Use 3 compartment sink for proper manual ware washing - WASH, RINSE and SANITIZE. Compartments of the three compartment sink must be large enough to fully submerge the largest piece of equipment. Water and lemonade dispensers cannot be submerged in the compartments of the sink for proper sanitizing.
- 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. ($15.45)
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02/21/2013 | 94 |
- 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.
- Supply each handwash station with individual disposable paper towels.
- 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. *****Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.***** #####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 at 1901 S. Alamo.#####
- Provide thermometers for the reach in refrigerators and freezers.
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02/09/2012 | 87 |
- 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.
- Provide thermometers for all refrigeration units
- Post a copy of the current permit.
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06/15/2011 | 90 |
| No violation noted during this evaluation. | 08/30/2010 | 100 |
- Open soda container in preparation/serving area, all drinks must have a spill proof lid and a straw.
- Provide an alternate device for dispensing soap, liquid soap does not come out easily ( soap is dispensed by indivual pushing upward on dispensing tool). Adequate amount of soap is not dispensed when requested requiring multiple attempts and possible area for contmination when doing so.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
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10/08/2009 | 89 |
| No violation noted during this evaluation. | 01/22/2009 | 97 |
| No violation noted during this evaluation. | 06/19/2008 | 100 |
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