| No violation noted during this evaluation. | 02/04/2016 | 100 |
| No violation noted during this evaluation. | 07/28/2015 | 100 |
| No violation noted during this evaluation. | 03/10/2015 | 100 |
- Ch 13, Art II, section 13-26 Display permit. Post most current graded inspection within public view.
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08/26/2014 | 97 |
- Ch 13, Art II, section 13-26 Display permit. Post current food Establishment license permit. Copies may be obtained at 1901 S. Alamo, City of San Antonio Business & Development Center.
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02/04/2014 | 97 |
- Ch 13, Art II, section 13-26 Display permit. ENSURE TO DISPLAY VALID FOOD ESTABLISHMENT PERMIT IN PUBLIC VIEW.
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06/05/2013 | 97 |
- 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 o work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Store raw meats under ready-to-eat foods and vegetables. Observed raw chicken stored in shelf above vegetables in walk-in cooler.
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. Potentially hazardous food not cooked/served (sliced tomatoes, lettuce) within 4 hours after removed from temperature control.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to the Salsa Bar.
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02/08/2012 | 85 |
- 229.165 (d) (1) (B)free of breaks, cracks. 229.165 (m) (1) (A)not clean(food debris,grease). Food contact surfaces unsightly(soda nozzles, refrigeration units interior/exterior,hot food prep area equipment,racks,walls,floors,under equipment,biscuit and tea prep areas,knife rack,etc.) (dirty or not clean). Clean food contact surfaces. Utensil(s) must have smooth, easily cleanable surfaces.Items located on drying rack in warewash area.NOTE: Must properly air dry utensils e.g. stagger stack.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- Ch 13, Art II, section 13-26 Display permit.
- 229.165 (h) (2)thermometer available. Ingredient refrigerator without a thermometer. Provide thermometer inside unit to assure 41F or less.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food (chicken strips)not at proper temperature in hold unit. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- 229.163 (g) Wash before RTE(tomatoes,etc.). Employees observed not washing their hands and exposed portions of the arms before and between tasks. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Establishment is required to have a Certified Food Manager with a valid Metro Health ID present during hours of operation. Proceed to 1901 south Alamo(DBSC)Health Department desk with a valid Food Managers certification to purchase($15.45) the Metro Health ID.
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04/11/2011 | 71 |
| No violation noted during this evaluation. | 10/16/2008 | 100 |
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