- 229.165 (m) (1) (A)not clean. Replace cutting boards as needed
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02/25/2016 | 97 |
- POTENTIALLY HAZARDOUS FOODS NEED TO BE MAINTAINED AT 41F OR BELOW.
- 229.164 (o) (7) (B) consume by date (pkgd).Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. NEED USE BY DATES ON PRODUCTS.
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05/29/2014 | 91 |
| No violation noted during this evaluation. | 09/20/2013 | 100 |
| No violation noted during this evaluation. | 01/10/2013 | 100 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.
- 229.164 (r) (1) (C) (i) bulk food-manufacturer. Food packaged in a food establishment is not properly labeled.
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Owner prepared sanitizing buckets and placed at each food prep table and will instruct employees to clean and sanitize surface after each use. Will change buckets every shift. Must use only food grade scoops in bulk food bins. Plastic cup was observed in powdered chocolate. Owner removed and replaced with food grade scoop.
- Ch 13, Art II, section 13-26 Display permit. 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.
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05/15/2012 | 85 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Eggs stored above ready to eat and cooked food items. Ensure that eggs are stored on bottom shelf.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Knives must be cleaned and sanitized prior to placing back in plastic holder.
- 229.164 (o) (7) (A) consume by date (prepared). All food items placed in baggies or containers must be marked with a use by date. Multiple bags and containers observed in coolers unmarked.
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10/25/2011 | 92 |
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Owner placed food items behind counter for sale on request only.
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04/21/2011 | 96 |
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.
- MUST MAINTAIN ALL QUICHE PIES STORED/DISPLAYED AT A TEMPERATURE OF 41°F OR LOWER AT ALL TIMES - THESE REGISTERED A PRODUCT TEMPERATURE OF 49 TO 50°F (CITY ISSUED THERMOMETER) AND 54°(PROPPRIETOR'S THERMOMETER) WHILE HAVING BEEN STORED WITHIN SAME REFRIGERATOR FOR THE PAST 24 HOURS. HIGHLY RECOMMMEND THAT THEY ALL BE TESTED FOR PROPER TEMPERATURES AND OTHERWISE DISCARDED IF NOT AT APPROPRIATE TEMPERATURE OF 41° OR LOWER - THIS IN ORDER TO ALLOW FOR PRODUCT SAFETY AND CUSTOMER PROTECTION.
- ALL INDIVIDUALS LEFT IN CHARGE OF FOOD ESTABLISHMENT MUST HAVE EVIDENCE OF HAVING UNDERGONE A FOOD MANAGER CERTIFICATION COURSE.
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09/08/2010 | 89 |
- Employee dumping containers in hand sink
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02/17/2010 | 96 |
- Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination.
- Air gap on ice machine is not present.
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10/05/2009 | 92 |
| No violation noted during this evaluation. | 08/05/2009 | 92 |
| No violation noted during this evaluation. | 01/09/2009 | 100 |
| No violation noted during this evaluation. | 08/15/2008 | 100 |
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