- Observed an employee dump ice into the hand washing sink. Ensure the hand wash sink is used for hand washing only.
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03/04/2016 | 96 |
- Potentially Hazardous Food not at required temperature in reach-in cooling unit. Observed foods at temperatures ranging from 47F-44F during time of inspection. Foods were promptly and voluntarily discarded by management. The unit was disconnected and moved away from food preparation areas during inspection. The manager stated the unit will not be utilized until it is either repaired or replaced. As an alternative, foods requiring cold holding will be held in the walk-in cooler and used as needed.
- Observed ice being discarded into the hand washing sink during time of inspection. The hand wash sink is to be used for handwashing only.
- Use the three compartment sink for proper manual warewashing. Wash-Rinse-Sanitize
- Ensure the ice machine is cleaned regularly to prevent mold/mildew growth.
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11/05/2015 | 85 |
- Ensure the handwash sink is used for handwashing only.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a consume-by or use-by date label. If held at 41F or less food can be kept for a maximum of 7 days.
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08/21/2015 | 92 |
- There must be at least one person per shift who is Food Manager certified.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food and single-service items.
- Unclog floor drain in warewash area. Do not use the handsink with standing wastewater, which resulted from the clogged up floor drain.
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01/22/2015 | 90 |
- Food employees conducting bare hand contact of ready-to-eat foods did not follow proper handwashing procedure (single handwash only) and are not supplied with sanitizer. Correction: temporarily supplied with gloves.
- 229.165 (r) (3) (D)no sanitization. Sanitize dishwares in 50-100 ppm sanitizer (1 tsp of bleach per gallon of water). Equip facility with a chlorine tester.
- There must be at least one person per shift who is Food Manager certified.
- Ch 13, Art II, section 13-26 Display permit (posted permit expired in 05/2014). 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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08/04/2014 | 87 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more safeguards, and ensure employee/s are following the documented procedure prior to handling RTE.
- 229.164 (s) (3) (B)risk of FBI. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure warning of increased risk of food borne illness for the consumption of raw oysters.
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10/29/2013 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed a lemon in the handsink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside coolers, microwaves, stoves, shelves for clean dishwares, etc.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: clean and sanitize equipment door handles, sink knobs, grease on exterior of grill, venthood, etc.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of gnats by using any approved means.
- 229.164 (s) (3) (B)risk of FBI. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure warning of increased risk of food borne illness for the consumption of raw oysters.
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05/16/2013 | 80 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed shrimp at 69F in cold hold. Failure to properly cool due to using same size containers are allowing less than 50 percent contact with ice. Advise to use a larger lower container.
- 229.166 (i) (1) (B) HWS improper use. ** Observed hand washing sink used as a dump sink, sink was full of ice, pink liquid and all surfaces of the sink was cover in food debris.**
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed food debris in spice mixer stored under counter with no covering.**
- 229.166 (i) (1) (A)HWS not accessible. ** Hand washing sink was blocked with food debris and ice preventing proper hand washing.**
- 229.168 (b) working container 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 **Observed 2 spray bottles not labled with toxins.** Label spray bottles with common name of toxic material.
- 229.165 (r) (3) (D)no sanitization. **No sanitizing solution in final rinse (0 ppm).** Advise to dump water refill with clean water and add sanitizer.
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03/23/2012 | 78 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed Cod, Oysters at 55F on ice.**
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed dry spices in two 5 gallon containers at 6 inches from floor level without coverings next to aprons and soiled equipment.** **Observed PHF Fish, shrimp, Cole slaw and cut vegetables in the walk in cooler with no coverings.** Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). **Observed numerous containers of cut vegetables, sauces and coleslaw over 24hrs with no consume by dates.**
- No employee on site with a Food Manager's Cert. A Food Manager Certification must be provided by 12-17-11.
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11/17/2011 | 84 |
- 229.168 (a) toxics not labeled. Label chemical spray bottles.
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10/26/2010 | 97 |
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