- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. OBSERVED FOOD NOT COOLED PROPERLY IN SERVICE LINE COOLER.
- 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 at 45F a max of 4 days.
- Provide adequate refrigeration. OBSERVED A SERVICE LINE COOLER NOT HOLDING A 41F DEGREE TEMPERATURE.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. OBSERVED AND CONFIRMED THE FOOD ESTABLISHMENT PERMIT IS NOT UPDATED. PLEASE GO DOWN TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND RENEW FOOD PERMIT. YOU HAVE 10 DAYS TO RENEW OR ESTABLISHMENT WILL BE CLOSED.
- Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. OBSERVED POTENTIALLY HAZARDOUS FOOD AT 58F DEGREES IN COOLER.
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12/07/2015 | 80 |
| No violation noted during this evaluation. | 06/25/2015 | 100 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. HECTOR IS STATE CERTIFIED TILL 11/13/16, BUT IS NOT CITY CERTIFIED. TO BE CITY OF SAN ANTONIO CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
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12/05/2014 | 97 |
- 229.168 (d) (2) (C) restricted use pesticide. Using pesticides that are not approved for food establishments, not using licensed pest control company. INSPECTOR FOUND HOUSE HOLD PESTICIDES IN ESTABLISHMENT. DISCONTINUE USE OF HOUSE HOLD PESTICIDES - MUST SAY "FOR KITCHEN" OR USE A LICENSED PEST CONTROL COMPANY.
- 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. CLEAN ALL FRYER BASKETS FREE OF BUILD UP GREASE.
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05/30/2014 | 94 |
- 229.164 (o) (7) (B) consume by date (pkgd). 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 at 45F a max of 4 days. DATE MARK TO INDICATE EITHER A OPENED, PREPARED OR A CONSUME BY DATE.
- 229.165 (n) (1) (D) (v)equipment dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN FRYER BASKETS FROM GREASE BUILD-UP.
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10/23/2013 | 93 |
- need to unclog the handwashing sink.(draining slow)
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04/04/2013 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Observed utensils in hand washing sink.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed cooked meats next to shelled eggs and vegetables all on the same shelf. Provided establishment with shelving chart.
- 229.164 (o) (7) (A) consume by date (prepared). Observed cooked leftover meats, cold cuts and left over sandwiches with not date labels. Food prepared and held for more that 24 hours must be clearly marked to indicate date or day which food shall be consumed.
- 229.168 (c) (2) toxics above items. Observed toxic chemicals above three compartment sink which at the time was being used to wash lettuce. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Ch 13, Art II, section 13-26 Display permit. Food permit is expired. Notice of violation was given.
- Store food in food grade containers. Observed corn tortillas in grocery bag.
- 229.165 (m) (1) (A)not clean. Observed grill with grease build up from previous usages. Observed fryer with old grease from previous usage. Clean equipment before each task.
- 229.165 (m) (1) (A)not clean. Observed inside of microwave with food debris. Clean food contact surfaces.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
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11/03/2011 | 76 |
- spray bottles containing chemicals not labeled with common chemical name
- discontinue use of any broken utensils
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07/26/2010 | 94 |
- Provide for ice to be in sound condition. Discontinue placing personnal drinks in ice machine.
- Provide for all bulk foods to be in sound condition. Discontinue using cups without handles to distribute bulk items.
- Provide for an employee on duty to have the food managers certification course.
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11/25/2009 | 93 |
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