- WAREWASHING MACHINE NOT READING ANY MEASURABLE CHLORINE. OBSERVED WHITE BUILDUP IN MUCH OF THE SANITIZER LINE. AUTO-CHLOR HAS BEEN CALLED. HAVE LINE CLEARED OR REPLACED.
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01/25/2016 | 97 |
- Potentially Hazardous food not at required temperature in cooling unit. (Wrap around reach-in cooler on prep line measured at 66F at time of inspection. All potentially hazardous food items measued at 66F. All potentially hazardous food items were discarded.)
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10/14/2014 | 95 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. PLACE EGGS BELOW MEATS, ON SAME LEVEL CHICKEN.
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08/13/2012 | 96 |
- 229.164 (r) (1) (A) labeled properly. Customer dispensed bulk food missing label of manufacturer of processor. ** PHFs in plastic wrap without any information.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Numerous containers of PHF without covers/Lids.
- 229.164 (o) (7) (A) consume by date (prepared). ** Observed PHF in containers, zip lock baggies and plastics wrap without any information.
- 229.166 (c) (1) sufficient capacity.** Cold water handle is not operational (no water flow).
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.** HWS was blocked with dishes and towel hamper. 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.
- 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 Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. ** Obsevered 3 spray bottles without chemical ID.
- 229.165 (m) (1) (A)not clean. Food equipment not sanitized before and after use. Clean Potentially Hazardous Food contact surfaces and equipment. ** Observed unsanitary storage set of white handle/ metal handled knives stored between soiled wall and table edge.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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07/28/2011 | 72 |
- Potentially Hazardous food not at required temperature in cooling unit.** Meat walk in cooler and contents at 48F due to door was left open.
- 229.166 (f) (2) (A)HWS>100F. No hot water to HWS at bar. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees.
- No one could provide a current Food Cert. Manager Cert. during my inspection. Anytime food is being prepared there must be at least one employee with a valid Food Cert. Managers' Cert.
- 229.165 (f) (12) (B)integral thermomter. Have a readily accessible thermometer. ** No observed internal thermometers.
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02/22/2011 | 85 |
- **REMOVE FOODS/VEGETABLES AND FOOD CONTACT SURFACES FROM SHELF LOCATED UNDER BUG ZAPPER
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. 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.**SHELL EGGS SHOULD BE ON LOWEST POSSIBLE SHELF INSIDE COOLERS.**VEGETABLES SHOULD NOT BE STORED UNDER RAW ANIMAL PREODUCTS.**SEPARATE MEATS IN COOLERS THAT ARE OPENED AND RE-WRAPPED BY FACILITY.
- 229.164 (o) (7) (B) consume by date (pkgd). No written procedures maintained at establishment for time as a public health control. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.**ALL FOODS SEPARATED FROM ORIGINAL PACKAGES AND/OR PRE-COOKED MUST BE LABELED WITH A CONSUME BY DATE.
- **AT LEAST ONE EMPLOYEE MUST BE FOOD MANAGER CERTIFIED DURING FOOD PREP AND/OR BUSINESS OPERATIONS
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.
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10/11/2010 | 85 |
- Provide all food contact and non food contact surfaces of equipment to be cleaned. Bread slicer not clean; needs to be assembled and effectively cleaned and sanitized when constantly being used(at least every 4 hrs)or when becoming excessively dirty; provide scoopers to be cleaned and sanitized at least at the end of the day or when there is a great accumulation of food on them. In addition provide scoopers to be in good repair(some scoopers handles are starting to crack and need to be replaced). Provide racks holding all wares and other items to be cleaned of all dust and other debris. Reach in coolers need to be effectively cleaned(some units have spilled food debris and accumulation of ice in them).
- Observed employee only rinse his hands approx 5 seconds in a prep sink before going on to work with ready to eat foods(employee did wear gloves,but still proper handwashing procedures was not followed). Need to double handwash for 20 seconds, vigorously rubbing palms, back of hands, in between fingers, and under fingernails. Then rinsing with warm water, followed by drying hand with a single disposable paper towel. After this is completed, either an alcohol based sanitizer, nail brush, gloves, or a serving utensil, like tongs, needs to be used when working with ready to eat foods.
- Provide all employees to wash hands only in a handwashing lavatory and not in a prep sink. In addition, don't use handwashing sinks for food preparation(food debris found in handwashing lavatory).
- Need to provide thermometers in all reach in coolers; many coolers without thermometers in them; one cooler with digital thermometer on outside not working properly.
- Several loafs of baked bread sitting on racks that have dust and other debri on them
- No soap or paper towels present in bar area during time of inspection.
- Provide all toxic items to be stored away and below all food items and food prep areas(a dusting chemical for dusting stored in prep area).
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10/06/2009 | 76 |
| No violation noted during this evaluation. | 02/02/2009 | 85 |
| No violation noted during this evaluation. | 10/29/2007 | 97 |
Restaurant representatives - add corrected or new information about Biga International, 203 St Marys S #100, San Antonio, TX »