- Using hand washing sink for wet wiping cloths. Hand washing sink is to be used for hand washing ONLY.
- Label information shall include an accurate declaration of the quantity of contents.
- Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
- Supply each handwash station (Hand wash sink adjacent to the three compartment ware washing sink) with individual disposable paper towels.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Stock shelves with chemicals and cleaners below and away from single use plates and cups.
- Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels. HOME DEFENSE insecticide is not approved for use in a commercial food establishment.
- Clean the bulk sugar storage container
- Chest freezers must be in GOOD REPAIR. Chest freezers have broken lid liners, cracked and broken plastic "gasket" around the opening of the chest freezer and broken lids and handles.
- Clean the microwave
- Clean the fountain drink dispensers
- Ice that is bagged on site must include store identification number.
- Post most recent graded inspection report in customer view.
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02/02/2016 | 80 |
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. Contact 949-2000 or reference the following link to obtain a food manufacturer’s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm or http://www.dshs.state.tx.us/fdlicense/apps.shtm#food
- Separate raw animal foods (Raw Meat) during preparation, holding, and dispensing, from ready-to-eat food vegetables and cooked ready-to-eat food.
- Provide the store identifier (store number) for the ice that is bagged on site.
- Use only food establishment approved chemicals, use licensed pest control company.
- Chest freezers must be in good repair and be smooth, easily cleanable and non-absorbent including the lid liners and gaskets.
- Posted permit expired 06/2015. Operator had mailed in the payment; however has not yet received the current 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) 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
- Post most recent graded inspection report in customer view.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Clean the microwave
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08/27/2015 | 83 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
- Reach in cooler is not holding the proper cold hold temperature
- Hand washing sink next to the three compartment ware washing sink is filled with cans; the sink must be used for hand washing only.
- Ice is bagged on premises and not oproperly labeled. 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. Contact 949-2000 or reference the following link to obtain a food manufacturer?s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm or http://www.dshs.state.tx.us/fdlicense/apps.shtm#food
- Food items packaged and available for customer to serve themselves must be properly labeled. Cookies and brownies are not labeled properly for customer serf service
- Store toxic items below and away from food areas, remove all poisonous items from food areas. Chmicals stored on the ice machine.
- Provide an accurate thermometer for the walk in cooler.
- Provide a thermometer for the reach in cooler.
- Chest freezers must be in good repair and be smooth, easily cleanabele and non-absorbent.
- Post most recent graded inspection report in customer view.
- Clean the inside of the ice machine
- Clean the capuccino machine
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06/01/2015 | 70 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. REMOVE ALL ITEMS FROM INSIDE THE HANDWASHING SINK AT WAREWASHING AREA IN BACK. EMPLOYEES MUST BE ABLE TO WASH HANDS PRIOR TO WASHING DISHES.
- 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) 207-8732. RENEW YOUR FOOD PERMIT WITHIN 11 DAYS TO AVOID ADDITIONAL LATE FEES.
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09/19/2014 | 91 |
- 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. PROVIDE THE STORES NAME AND ADDRESS ON EACH BAG OF ICE.
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03/24/2014 | 96 |
Restaurant representatives - add corrected or new information about Big's #403, 5010 Rittiman Rd 100, San Antonio, TX »