- 229.164 (o) (4) (A) (i) - Cooked PHF. COOL ALL COOKED FOODS, WITH FOO DEPT 2-4 INCHES, SUBMERFED IN AN ICE-WATER BATH AND STIR CONSTANTLY OR MAY USE FROZEN STIR STICKS. OBSERVED 5 LONG DEEP STAINLESS STEEL INSERTS SITTING ON COUNTER AND EMPLOYEES WERE WAITING FOR FOOD TO COOL DOWN TO PLACE IN WALK IN REFRIGERATOR.
- LARGE WALK-IN REFRIGERATOR AT 43-45F IN VAROUS PARTS AND VARIOUS FOODS. MUST MANTAIN 41F OR BELOW AT ALL TIMES. REPAIR/ADJUST UNIT TO ENSURE 41F OR BELOW. WILL FOLLOW-UP ON MONDAY JANUARY 25,2016.
- 229.163 (n)- eat, drink, smoke. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items.STORE ALL EMPLOYEE DRINKS ON BOTTOM MOST SHELF SO IT WILL NOT TOPPLE OVER AND SPILL ONTO EMPLOYEE FOOD OR PROVIDE A SEPERATE AND DESIGNATED LOCATION AWAY FROM ALL FOODS/FOOD STORAGE.
- 229.164 (o) (7) (A) consume by date (prepared).LABEL ALL COOKED REFRIGERATED FOOD WITH A 7 DAY EXPIRATION/USE BY DATE
- 229.166 (f) (2) (A)HWS>100F.WARE WASHING MUST BE 110F. NEW WATER HEATER - ADJUST TEMPERATURE
- 229.167 (p) (11) (C)insects/pests not minimized.LOTS OF GNATS IN DIRTY DISH HOLDING AREA/LIQUOR STORAGE. CLEAN AND SANITIZE FLOOR/WALLS/CEILING TO REMOVE LIQUID LIQUOR DEBRIS AND LITTLE AREA OF STANDING WATER ON FLOOR AS THOSE PROVDE FOOD SOURCE FOR GNATS.
- PROVIDE A CERTIFIED FOOD MANAGER ON SITE. THE TWO CERTIFIED MANAGERS WERE NOT PRESENT.
- 229.165 (h) (2)thermometer available.
- 229.165 (d) (1) (C)sharp edges. SEVERAL CUTTING BOARDS HAVE DEEP GROOVES AND ARE NO LONGER SMOOTH. REPLACE/REFINISH
- Ch 13, Art II, section 13-26 Display permit.PERMIT EXPIRED 12/15
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01/22/2016 | 63 |
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE HAND SINKS FOR STORAGE OF DISHWAREW/UTENSILS. OBSERVED KNIFE/PLATES/WISK INSIDE OF THE WAIT STATION HAND SINK.
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09/29/2015 | 96 |
- 229.163 (h) (7) raw to RTE. Employee did not wash hands/change gloves in between handling raw food and working with ready-to-eat foods. Employees must follow proper handwashing procedure and don new gloves after working with raw meats.
- 229.163 (i) not in HWS.Observed a mixing whisk and cleaning rag stored in hand wash sink. Ensure this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.165 (q)food contact not sanitized. Observed knife and spoon stored on utensil magnet above cold hold unit that has a lot of built up food debris. Ensure utensil magnet is cleaned and sanitized routinely and as needed.
- 229.165 (m) (1) (A)not clean. Observed dirty bowl stored with clean bowls. Ensure all dishes and utensils are sanitized/cleaned properly before storing.
- 229.165 (p)not sanitized. Observed knife and cutting board stored on top of dirty soda dispensers. Ensure knives and cutting boards are cleaned/sanitized and stored properly when not in use.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit posted is currently expired. You have 10 days to obtain and post a valid permit.
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03/10/2015 | 82 |
- Observed some food in the cold hold unit that was off temperature (49-52 degrees F) Was told that the food items were there since the morning. Ensure cold hold unit is working properly and maintaining 41 degrees F.
- 229.167 (p) (5) improper use of sinks. Observed food remnants in hand wash sink. Ensure hand wash sink is for hand washing only.
- 229.167 (e) (2) no soap. There are no soap and paper towels at the hand washing sink. Supply every handwashing sink with soap and paper towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects (nats) observed. Provide proper measures/methods to control and minimize presence of pests.
- Bare hand contact with ready to eat tortillas were observed when employees were making tacos in kitchen. No bare hand documentation maintained at site. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: utensils, foil, wax paper, and gloves.
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11/10/2014 | 81 |
- observed an open drink and eating in kitchen.all drinks need to have a lid and straw.employees need to go into break area or dining room to eat.
- There are no paper towels at the hand washing sink.(back room sink) Supply each handwash station with individual disposable paper towels.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- observed some items in bar ice bin.only ice scoop can be stored in ice bin.(ice was removed)
- 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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01/30/2014 | 84 |
- Ambient temperature of walk-in cooler shows 51 on both internal and external thermometers. Inspector probe thermometer used to monitor food temperatures which are ranging from 43-45. There is a small reach-in door located to the side of main door for walk-in cooler and the seals are bad and will not stay closed. Suspect cold air loss from this door is the cause. Manager will seal door and monitor entrance/exit of employees. Inspector will return at 3 p.m. to monitor temperature of unit as well as food items stored inside.
- 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, wiping hands on apron. Not washing hands when switching tasks.
- 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.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Found eggs stored above cooked ground beef and cooked shredded beef.
- 229.164 (o) (7) (B) consume by date (pkgd). All food items prepared and placed in walk-in cooler must be labeled with a use by date including steaks, shrimp, chicken and fish that are removed from original packaging and repackaged in individual portions.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. All handwash stations must be equipped with soap and paper towels.
- 229.168 (d) (2) (C) restricted use pesticide. Found two bottles with sprayer of pesticides that were not labeled for commercial use. One bottle was adjacent to hot water heater and the other on a shelf in the dry storage area adjacent to an open bag of flour.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Manager was able to clear air from line and reestablish sanitization in dish machine. Explained importance of purchasing test strips and using them at least twice daily to ensure that sanitizer is working properly in dish machine.
- Mold was present in ice machine. Scoop for ice machine must be kept in a clean and sanitary location and not directly on top of ice machine unless surface is kept clean, free of debris and sanitized. Cloths used to wipe down food contact surfaces must be kept in a clean sanitizer solution that is changed as needed. 229.165 (m) (1) (A)not clean.
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07/05/2013 | 67 |
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