- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility not maintained so that it is accessible at all times for employee use HANDSINK LOCATED NEXT TO ICE PRODUCTION MACHINE HAS ACCESS BLOCKED BY EXCESS OF CARDBOARD BOXES.
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. There are no paper towels at the hand washing sink.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. ENTIRE STORAGE ROOM AREA HAS ACCUMULATION OF DUST, DEBRIS, UNUSED OR BROKEN EQUIPMENT, GARBAGE, PROMOTIONAL ITEMS STORED IN EXCESS. ALL UNUSED, UNNECCESSARY EQUIPMENT, ITEMS, BOXES, MUST BE REMOVE AND DISPOSED OF. REMOVE ANY POTENTIAL AREAS THAT CAN BECOME HARBORAGE FOR INSECTS, RODENTS, VERMIN. CLEAN, SWEEP, MOP ENTIRE ROOM, INCLUDING AREAS BEHIND AND UNDER ICE MACHINE.
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03/25/2016 | 91 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Label information without the name and place of business of the manufacturer, packer, or distributor. Label missing quantity of contents. Nutritional information is not available for customer. Food packages must be labeled as specified in law.
- 229.164 (t) (1) - Reconditioned.Unsafe, adulterated, or not honestly presented foods as specified reconditioned without approved procedure. Food is from an unapproved source. Food must be honestly presented, safe and unadulterated.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified. SELF SERVE SOFT DRINK DISPENSING UNITS ARE UNCLEAN WITH RESIDUE BUILD-UP EVIDENT ON SPIGOTS.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. Establishment must routinely monitor critical control points
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap. Supply each handwash station with individual disposable paper towels. Supply every handwashing sink with soap.
- * 229.163(b) Demonstation of Knowledge. Registering and successfully completing a Food Manager Certification course AT TIME OF INSPECTION, NO ON-SITE EMPLOYEE WITH A CERTIFIED FOOD MANAGER CERTIFICATION.
- 229.165 (q)food contact not sanitized. Utensils and food-contact surfaces of equipment not sanitized before use after cleaning. 229.165 (m) (2)non food contact dirty. ALL SHELVING AND COUNTER AREAS AROUND SELF SERVE DRINK DISPENSING UNITS ARE UNSIGHTLY, UNCLEAN, WITH DIRT, DUST, DEBRIS ACCUMULATION. SAME IS TRUE OF SHELVING UNDER SAID AREAS. ALL AREAS TO BE CLEANED AND SANITIZED DAILY
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Post most recent graded inspection report in customer view.
- 229.171(f)permit required.Permit requirement, prerequisite for operation. A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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01/06/2016 | 72 |
| No violation noted during this evaluation. | 06/30/2015 | 100 |
| No violation noted during this evaluation. | 03/25/2015 | 100 |
| No violation noted during this evaluation. | 03/31/2014 | 100 |
- 229.164 (a) - Honestly presented. ALL PREPACKAGED, MANUFACTURED FOOD OFFERED FOR SALE AND COONSUMPTION TO CUSTOMERS/PUBLIC, MUST BE HELD AND HONESTLY PRESENTED IN CONDITION INTENDED BY MANUFACTURER. SAID CONDITION IS NOT TO BE ALTERED OR MANIPULATED BY RETAILER, WITHER WITH INTENT OR BY EQUIPMENT. 1) INSPECTOR ENCOUNTERED PREPACKAGED ICE CREAM, PINTS AND SINGLE UNITS, BEING HELD IN FREEZERS IN FROZEN CONDITIONS THAT COMPROMISE THE INTEGRITY OF THE PACKAGING AND FOOD CONTENTS. CONTAINERS ARE COVERED IN LAYERS OF ICE AND MAY MASK FACT THAT CONTENTS MAY HAVE BEEN ALLOWED TO THAW AND HAVE BEEN RE-FROZEN. REMOVE ALL CONTAINERS IN SAID CONDITION FROM CUSTOMER SALES AND PROPERLY DISPOSE/DESTROY OF ALL FOOD SOUND IN THIS CONDITION.
- Foods not protected by storage in packages, covered containers, etc. ALL FOOD, INCLUDING PREPACKAGED FOOD ITEMS AND FRESH FRUITS AND VEGETABLES, MUST BE STORED IN APPROPRIATE CONTAINERS. SAID FOOD IS TO BE STORED IN STORAGE FACILITIES THAT ARE MAINTAINED CLEAN AND SANITIZED AND FREE OF SOIL, DEBRIS, AND BUILDUP. ALL FOOD TO BE STORED A MINIMUM OF 6 INCHES ABOVE THE FLOOR AND ON APPROPRIATE, FOOD GRADE SHELVING. 1) INSPECTOR ENCOUNTERED PREPACKAGED FOOD ITEMS IN STORE ROOM BEING STORED ON FLOOR AND NOT PROPERLY COMPARTMENTALIZED TO ASSURE SEPARATION OF FOOD PRODUCT. 2) INSPECTOR ENCOUNTERED FOOD ITEMS IN DISTRESSED CONDITIONS IN STORAGE ROOM.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. 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. HANDSINK LOCATED IN STOCKROOM, ADJACENT TO ICE MACHINE, MUST BE FULLY ACCESSIBLE TO ALL EMPLOYEES AT ALL TIMES. --BLOCKED BY EQUIPMENT--
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
- 229.165 (m) (2)non food contact dirty. Cleaning logs not kept. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces. SURFACES OF ALL FOOD EQUIPMENT MUST BE CLEANED AND SANITIZED AT THE MINIMUM EVERY 4 HOURS WHEN IN USE. 1) CLEAN ALL INTERIOR SURFACES OF MICROWAVE OVENS. 229.165 (n) (1) (D) (vi)Cleaning schedule. Food contact surfaces unsightly (dirty or not clean). THE FOOD CONTACT SURFACES OF ALL FOOD STORAGE EQUIPMENT MUST BE MAINTAINED CLEANED AND FREE AND ACCUMULATED FOOD DEBRIS AND BUILDUP. 1) FREEZER UNIT HOLDING ICE CREAMS AND FROZEN FOOD ITEMS MUST HAVE THE INTERIOR AND ALL SHELVES CLEANED AND HAVE ALL ACCUMULATED ICE LAYERS REMOVED FROM SURFACES.
- No Heimlich poster posted.
- Ch 13, Art II, section 13-26 Display permit. Post Heimlich Manuever poster. Most recent graded inspection report must be posted in customer view.
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09/30/2013 | 77 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. 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. ALL FOOD ITEMS IN HOT-HOLD UNITS WERE IN LESS THAN 4 HOURS. ALL WERE REMOVED AND REHEATED TO 165 F BEFORE RETURNED TO HOT HOLD. HOT HOLD TEMPTS ADJUSTED
- COOKED, POTENTIALLY HAZARDOUS FOOD ITEMS: TONGUE MEAT, RICE, BEANS, ENCHILADAS, ETC.; NOT HONESTLY REPRESENTED. 1) ITEMS HAD BEEN HELD IN WALK IN COOLER PAST 7 DAYS ALLOWED AND BEING REHEATED AND SOLD. ---all said foods were removed and disposed of immediately
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- TO AVOID POSSIBLE CROSS CONTAMINATION SITUATIONS WITH FOOD STORAGE, ALL RAW AND COOKED FOOD AND FOOD INGREDIENTS TO BE STORED AT LEAST 6 INCHES OFF OF GROUND. INSPECTOR ENCOUNTERED FLOUR BEING STORED ON FLOOR IMMEDIATELY ADJACENT TO FOOD PREP COUNTER. IN ADDITION, RAW MEATS BEING STORED ON FLOOR OF WALK IN FREEZER AND WALK IN COOLER.
- 229.164 (o) (7) (A) consume by date (prepared). FOOD ITEMS IN WALK IN COOLER FOUND WITHOUT PROPER DATE LABELS DISPLAYING DATE OF PREPARATION AND A USE BE DATE TO INDICATE THAT NOT MORE THAN 7 DAYS LAPSE FROM DATE OF PREPARATION AND LAST VIABLE DATE FOOD TO BE CONSUMED. Establishment does not have a variance for preparing food by another method that is determined to need a variance. NO VARIANCE EXISTS OR HAS BEEN OBTAINED FOR FOOD TO BE HELD OR PREPARED OUTSIDE OF REGULATORY REQUIREMENTS 229.164 (o) (9) (A) (ii) 4 hours. NO TEMPERATURE OR TIME LOGS EXIST FOR FOOD BEING LEFT IN HOT HOLD SELF SERVE UNITS AT TIME OF RESTAURANT CLOSURE. TIME AND TEMPERATURE LOGS REQUIRED FOR PROPER HOT HOLD TIMES TO BE LOGGED AND FOOD ITEMS REMOVED AFTRE SAID TIME HAS EXPIRED. -inspector informed that convinience store personnle responsible for removing food from hot hold customer self serve after time elapses-- --no time logs available--
- 229.165 (b) (2) (B)single service/use not clean. SINGLE SERVICE/SINGLE USE UTENSILS FOR CUSTOMER SELF SERVE MUST CLEAN AND HELD PROPERLY IN ORDER TO AVOID CUSTOMERS TOUCHING SAID ITEMS ON FOOD CONTACT SURFACES AND MAKING ITEMS UNCLEAN
- No Heimlich poster posted.
- 229.171(f)permit required. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION
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04/02/2013 | 71 |
- Some bagged ice without labels. Other bags of ice found under previous establishment's name. Address on bag is for other gas station as well. Ensure name of store and address are printed on each bag of ice intended for consumer access.
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10/04/2012 | 96 |
Restaurant representatives - add corrected or new information about Carry On #8770, 8770 State Hwy 151, San Antonio, TX »