- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED ICE SCOOP IN SINK THAT IS NOT CLEAN. ICE SCOOP TO BE PROPERLY WASHED, RINSED AND SANITIZED.
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11/10/2015 | 97 |
| No violation noted during this evaluation. | 03/31/2015 | 100 |
| No violation noted during this evaluation. | 08/25/2014 | 100 |
- 229.164 (r) (1) (A) labeled properly. Label information without nutrition facts. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317. KOOL-AID INDIVIDUAL FOIL PACKAGES WITHOUT PROPER LABELING. MUST KEEP AND DISPLAY INGREDIENTS EITHER ON DOOR OF SALE OR AT COUNTER.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer. ALL ICE CREAM FREEZERS MUST HAVE A THERMOMETER INSIDE.
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02/24/2014 | 93 |
- 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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08/16/2013 | 97 |
- Provide hand sink in restroom with soap and towels.
- Ensure the most current inspection report is posted at all times.
- Ensure all packaged food items are not expired. (Expired sausages found in cooler at time of inspection. 8/22/12 date.)
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10/23/2012 | 90 |
- 229.166 (c) (3) hot water sufficient. Establishment found without hot water. Hot water heater must be repaired. All handwash stations must be provided with hot water of at least 100F. Mopsink and 3 compartment sink must be provided with hot water of at least 110F. At this time, inspector will not suspend license. Establishment may not engage in open food handling (no open food containers.) Open pickle jars must be removed from service.
- 229.166 (i) (1) (A)HWS not accessible. Handwash station next to 3 compartment sink must not be blocked with objects. Handwash station must be clear for use at all times.
- 229.167 (e) (2) no soap. Supply every handwashing sink(restroom, next to 3 compartment sink) with soap. 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.166 (j) (4) sanitary sewer. Establishment must remove all objects from mopsink so that it may be used properly. Establishment must provide mopsink with hot and cold running water.
- 229.165 (m) (1) (A)not clean. Tongs used for pickles must cleaned daily and kept in a clean receptacle.
- 229.165 (m) (2)non food contact dirty. Establishment must clean all shelving units so that they are free of food debris, dust and dirt.
- 229.165 (m) (1) (A)not clean. Establishment must clean ice machine so that it is free of mold/mildew.
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03/20/2012 | 84 |
- 229.167 (p) (5) improper use of sinks. Mop found in 3 compartment sink. Mop must be washed and stored in mopsink.
- 229.164 (r) (1) (B) (iv) manufacturer info. Bagged ice must be labeled with manufacturer's information.
- 229.165 (m) (2)non food contact dirty. Establishment must clean all shelves so that they are free of dust, dirt and debris.
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09/22/2011 | 89 |
| No violation noted during this evaluation. | 12/16/2010 | 100 |
- PROVIDE FOR BAGS OF ICE TO HAVE A LABEL. (NAME OF ESTABLISHMENT, ADDRESS, PH#)
- PROVIDE FOR ICE MACHINE TO BE CLEANED AND SANITIZED (INSIDE). PROVIDE FOR ICE SCOOP TO BE STORED ON DRY/CLEAN SURFACE. PROVIDE FOR UTENSIL FOR PICKLES TO BE STORED ON DRY/CLEAN SURFACE.
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04/08/2010 | 93 |
- PROVIDE FOR HANDSINKS TO BE ACCESSIBLE AT ALL TIMES.
- PROVIDE FOR HANDSINK TO BE EQUIPPED WITH SOAP AND DISPOSABLE TOWELS AT ALL TIMES.
- PROVIDE FOR TOXIC ITEMS TO BE STORED AWAY FROM ALL FOOD PRODUCTS.
- PROVIDE FOR ICE BEING PACKAGED FOR SALE TO BE LABELED WITH STORE NAME, ADDRESS AND PHONE NUMBER.
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12/02/2009 | 87 |
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