- Post current permit.
- 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.
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02/24/2016 | 94 |
- Provide towels at every hand sink.
- 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.
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09/22/2015 | 94 |
- A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS
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10/21/2014 | 97 |
| No violation noted during this evaluation. | 03/19/2014 | 100 |
- Establishment did not have the current food permit posted. Ensure that the food estbalishment permit is posted in public view.
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09/19/2013 | 97 |
- 229.163 (g) Wash before RTE. Observed employees changing tasks with out washing their hands. Employees must wash their before putting on gloves and inbetween tasks.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Food not protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables. Observed eggs and milk above vegetables inside reach in cooler. 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.
- Eggs at a temperature of 75F were seen in a bowl. The bowel was on a stack of clean dishes. Eggs appeared to have been left there more than 24hours. Eggs must be store at 41F or below in a cold hold unit
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. Supply each handwash station with individual disposable paper towels.
- 229.168 (c) (1) toxics stored.Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Observed cleaning agents on bottom shelf near food items. CHemical cleaning aganets should be stored away from food items.
- Observed washer washing dishes with a soap/water/cholrine mixtureze. rinsing, then using the sanitizer machine to sanitize. Advised dish washer than the soap/ water mixture should not have clorine in it. *handout will be provided on proper technique. Chlorine testing strips should be purchased to test chlorine pH levels. The levels should be between 50-100ppm or for the sanitizer machine, see MGR infomation.
- There was no food manager on duty during time of inspection. There should be a food manger on duty for food preparation at all times.
- Utensils were dirty on the inside of the drawers in kitchen prep area. Microwave in kitchen prep area was dirty. All food contact surfaces should be clean and sanitized.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Post most recent graded inspection report in customer view.
- 229.165 (h) (2)thermometer available. Thermometer should be available in all cold hold units to insure proper holding temeperatures.
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03/05/2012 | 71 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a proper cover and straw. Personal drink with no lid or straw being kept on prep-table directly over kitchen serving utensils.
- 229.164 (r) (1) (B) (iv) manufacturer info. All items being sold in establishment must have a proper manufacturer label on them. Cookies and cakes being sold in establishment, they come from HEB, and are not label as to state this fact.
- 229.166 (g) (1) (A) HWS not provided. HWS must be provided inside kitchen area. Only handsink, is currently located in mopsink room, sepearted by a door. Advised establishment to use proper signage and divide prep-sink, into a handsink and prep-sink.
- 229.168 (c) (1) toxics stored. Do not store or keep cleaners on prep-tables, or over single use utensils. They can easily contaminate the food contact surfaces. Found two containers of cleaners being stored incorrectly.
- * 229.164 (h)(6)(B) Buffet Plates. Place signage at salad bar, stating that consumers must use clean tableware each time they go to serve themselves.
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09/01/2011 | 83 |
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