- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. FOOD ESTABLISHMENT PERMIT IS EXPIRED SINCE JAN. 2016. FOR ALL FISCAL QUESTIONS CALL 210-207-8732.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor. ALL COOKIES FOR CUSTOMER SELF-SERVICE MUST HAVE A LABEL WITH THE ADDRESS OF STORE OF WHERE IT WAS PREPARED, WHAT KIND OF COOKIE, INGREDIENTS, ALLERGIES, AND NUTRITIONAL FACTS. (COOKIES ARE ALWAYS REMOVED AT TIME OF INSPECTION BUT ESTABLISHMENT MUST COMPLY WITH CITY AND STATE ORDINANCES).
- ROBERT IS ANSI CERTIFIED TILL 10/2020, BUT IS NOT CITY CERTIFIED. TAKE THE CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). QUESTIONS CALL 210-207-0135.
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03/07/2016 | 90 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Label information is missing list of ingredients in proper order including a declaration of other additives. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include an accurate declaration of the quantity of contents. OBSERVED COOKIES FOR CUSTOMER SELF SERVICE WITHOUT PROPER LABEL OF WHERE THEY WERE PREPARED, OWNER INFORMATION (NAME OF BUSINESS, ADDRESS AND PHONE NUMBER), AND INGREDIENTS ON EACH INDIVIDUAL PACKAGE.
- 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. OBSERVED POTATO SALAD IN REACH-IN COOLER AT 52F DEGREES. ALL POTENTIALLY HAZARDOUS FOODS MUST REMAIN AT 41F DEGREES OR BELOW. (ITEMS WERE PLACED ON ICE.)
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. OBSERVED BRISKET IN WARMER TO BE AT 107F DEGREES. ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A 135F OR GREATER DEGREES. (EMPLOYEE INCREASED HEAT IN WARMER).
- 229.163 (n) (1) eat.drink.smoke.. OBSERVED A E-CIGARETTE IN FOOD PREP AREA. ALL EMPLOYEES MUST ABIDE BY THE RULES OF NO SMOKING IN ESTABLISHMENT OR WHILE WORKING IN KITCHEN.
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10/27/2015 | 82 |
- 229.164 (r) (1) (A) labeled properly. Label without manufacturer information. Label information is missing list of ingredients in proper order including a declaration of other additives. Label information shall include the name and place of business of the manufacturer, packer, or distributor. ALL BAKED FOOD ITMES FOR CUSTOMER SELF SERVICE MUST HAVE LIST OF INGREDIENTS INCLUDING BUT NOT LIMITED TO FOOD ALLERGIES, NAME OF PRODUCT AND WHERE BAKED GOODS WERE MADE.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. RENEW FOOD ESTABLISHMENT PERMIT AT THE HEALTH DEPT. DESK AT 1901 S. ALAMO PRIOR TO MAY OR LATE FEES WILL BE ACCESSED.
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. STOVE TOP TO BE CLEANED AND FREE OF GREASE BUILD-UP.
- * 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, BE PRESENT, SHOW PROOF AND HAVE THE CITY OF SAN ANTONIO CERTIFICATE.
- 229.165 (d) (1) (A)smooth. Food specific container must be designed to allow effective cleaning. OBSERVED INSIDE ICE MACHINE IS NOT SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. INSPECTOR FOUND EXPANDABLE FOAM INSIDE ICE MACHINE, ALL FOOD CONTACT SURFACES ARE TO BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT.
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04/30/2015 | 84 |
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- * 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 & CITY OF SAN ANTONIO CERTIFICATE. TO AQUIRE A CITY CERTIFICATE YOU MUST TAKE AND PASS THE STATE EXAM, RECEIVE CERTIFICATE AND TAKE TO HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). ALL CERTIFIED INDIVIDUALS MUST BE PRESENT AND SHOW PROOF OF CERTIFICATES. QUESTIONS CALL 210-207-0135.
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10/23/2014 | 89 |
- 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- 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 ON DUTY DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND BE PRESENT.
- 229.165 (r) (3) (D)no sanitization. Use 3 compartment sink for proper manual ware washing. INSPECTOR SAW EMPLOYEE WASH UTENSIL WITH SOAPY WATER AND RINSE BUT DID NOT SANITIZE. USE 3 COMP. SINK: 1)WASH - WATER & SOAP, 2) RINSE - WATER AND 3) SANITIZE - WATER & BLEACH SOLUTION (CONCENTRATION TO BE 50-100PPM).
- Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. INSPECTOR WITNESSED WET RAGS NOT BEING SANITIZED INBETWEEN USE ON FOOD CONTACT SURFACES. ALL RAGS MUST BE SOAKED IN A BUCKET OF SANITIZING SOLUTION.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
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11/01/2013 | 83 |
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Properly store and label toxic bottles.
- Someone here on duty needs to have the food mgr certification.
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03/19/2013 | 91 |
- Cross-contamination of ice scoop laying in the ice bin
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. Observed gnats in kitchen area.
- 229.166(f)(4) Backflow prevention, air gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
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10/31/2011 | 87 |
- Provide for handsink to be equipped with soap and disposable towels at all times.
- Provide for mops sink to dispose of water properly into an approved waste water system. Currently water is draining directly on to ground.
- Provide for a one inch air gap at ice machine drain pipe.
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12/17/2009 | 94 |
| No violation noted during this evaluation. | 07/30/2009 | 83 |
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