- 229.163 (h) (6) wash as needed. Hands must be washed after any task which may contaminate the hands and before handling food. Observed Employee clean off a cutting board by moving the trash can under the board to scrape into it, after returning the trash can to the proper position, the employee went back to working with food. There must be a hand wash after the contact with the trash can, and a new set of gloves worn. Discussed this with management and they counseled the individual on this item.
- 229.165 (n) (1) (D) (v)equipment dirty. Food contact equipment must be kept in a clean and sanitized condition. Observed ice scoop stored on top of the ice machine, along with a paddle for moving ice. The surface of the dishwashing machine is not cleaned and sanitized possibly contaminating items stored on it. Management removed these items for cleaning. They do have proper storage devices in the kitchen.
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01/11/2016 | 93 |
- 229.164 (o) (6) (A) PHF>135. After proper rapid reheat, potentially hazardous food must be held at or above 135 degrees Fahrenheit. Items found in hot hold units not at 135 or above. Properly reheat items to 165 degrees Fahrenheit then place in hot hold.
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09/09/2015 | 95 |
- 229.166 (g) (4) (B)backflow preventer. Hose connections must have a backflow preventor, hose connectino vacuum breaker. place a hose connection vacuum breaker on all hose connnections
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food must be maintained at 57? C (135? F) or above. Fried chicken kept under hot lights was at 117 degrees F. Discard the chicken. Management indicated they count on the chicken meeting a turn over for that heat lamp. For this to be used as time as a public health control, the items must be marked to indicate a time 4 hours after taken off of temperature control. No marking was indicated. Two pieces of fried chicken were discarded. Suggest that markers be used to indicate a time for discard 4 hours after being placed out.
- 229.168 (b) working container not labeled. Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material. Label all working containers to indicate product inside the container
- 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 partitioniToxic chemical in a working container stored in area with food and food service items. Store containners away from or below food and food service items.
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05/15/2015 | 88 |
- Ch 13, Art II, section 13-26 Displady last scored inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.166 (i) (1) (B) HWS improper use. Employee rinsing cleaning cloth in the hand washing sink. Use this sink is for handwashing only.
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02/09/2015 | 93 |
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135 degrees F or above after being cooked to proper internal temperature. PHF must be maintained at 135 degrees F or above except for a roast which when properly reheated and/or cooked may be maintained at 130 degrees F. Discard-items off temperature greater than 4 hours; otherwise, rapid reheat to 165 then maintain at orabove 135, Discard remaining portion at the and of the day.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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05/05/2014 | 88 |
- Provide for one certified food manager to be in the establishment per 12 hour Shift. Sources for training can be found at the city website. http://www.sanantonio.gov/health/Food-Managers.html
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12/09/2013 | 97 |
| No violation noted during this evaluation. | 08/14/2013 | 100 |
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