- All TCS foods must be at or below 41 degrees F - chicken on batter station was at 64
- Follow use by dates- foods expired on 1/18/15 were still on service line
- Store toxics below foods. Observed a sanitizing bucket over chicken batter station
- Sanitizing level was at 0 ppm.
- Place accurate thermometers in all coolers holding TCS foods
- Discontinue using worn cutting and prep boards with deep grooves/broken inserts for food
- clean in use equipment *chip warmer/dish racks for clean wares
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01/19/2016 | 79 |
- Use this sink is for handwashing only.* insert in hand sink at ware washing area
- Use toxic chemicals as dictated by label. *Boractin powder has a restricted label for use
- Floor drain in kitchen is blocked
- Use in sound condition food inserts
- Place accurate thermometers in all coolers holding TCS foods
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09/09/2015 | 84 |
- Follow use by dates: several food items labeled use by March 30 today is March 31
- Store all sanitation buckets under open foods
- All material used for sanitization must achieve sanitization. Sanitation spray at 0 ppm
- At least 1 person per shift must have a CFM with City of San Antonio issued ID on site
- Food contact equipment must be in good repair.* the press used at grill has missing parts.
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03/31/2015 | 84 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Label all toxics removed from bulk containers with common name.
- Ensure that all food contact surfaces are clean and in good condtion such as prep tables, equipment, ect.
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01/08/2015 | 90 |
- 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. Must be signed by food handlers and be on site
- Separate raw animal foods during preparation, holding, and dispensing, from to prevent cross contamination- observed raw shrimp directly under a bloody pan. Condemned 6 lbs of shrimp and 5 lbs of salmon
- Clean all in use utencils/wares- observed shakers with food debris. Clean gaskets/inside of reach in coolers free of debris/grease acculumation. Repair gaskets with tape.
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05/19/2014 | 89 |
- 229.163 (f) (1) 20 seconds. Observed employee wash hands for less than 20 seconds. Ensure employees are washing hands for at least 20 seconds.
- Observed a bucket being filled in hand sink by ware washing area and cloth in front hand sink. Ensure hand sinks are used for hand washing only and not for storage or filling items. Corrected on site.
- Observed chip dispenser with accumulated debris. Ensure chip dispenser is clean to sight and touch.
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09/04/2013 | 89 |
- 229.164 (o) (6) (A) PHF>135....discard 4 pcs boneless buffalo wings....
- 229.165 (k) (14) (A)chlorine solution....not detected using manager's QC strips and inspector's QC chlorine strips....please manually wash, rinse and sanitize until maintenance can repair machine...
- 229.165 (m) (1) (A)not clean....ice machine need cleaning inside....
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05/02/2012 | 89 |
- Cheese, butter, ranch dressing made at this establishment, cooked corn, and sliced tomatoes inside of a reach in refrigerator were at temperatures between 49-53 degrees F. The manager on duty indicated that the ranch dressing, corn, and sliced tomatoes were removed from the walk in cooler at 1:30 pm today. The butter was removed from the walk in cooler at 12:00 pm today. All said food items, with the exception of the butter, must be served or discarded by 5:30 pm today. The butter must be served to customers or discarded by 4:00 pm today. Potentially hazardous food must be held below 41 degrees or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.166 (i) (1) (B) HWS improper use. Observed a large pitcher filled with water being stored in a hand washing sink. Observed ice inside another hand washing sink, and observed food in yet another hand washing sink. Liquids, ice, and food cannot be dumped in hand washing sinks; items may not be stored in hand washing sinks. The only thing that hand washing sinks may be used for is washing hands.
- 229.165 (d) (1) (B)free of breaks, cracks. cutting boards were not in good repair, they had relatively deep scores. Replace or repair the heavily damaged cutting boards immediately.
- 229.165 (m) (1) (A)not clean. The interior of the ice maker had some mold in it. Clean and sanitize this food contact surface immediately.
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03/16/2011 | 88 |
- 229.164 (o) (6) (A) PHF>135. Cooked pork ribs and a cooked hamburger patty sitting in a hot holding area were at temperatures of 100 degrees and 110 degrees F, respectively. Employees indicated that these items had been in the hot holding area for less than 20 minutes and promptly reheated these items to 165 degrees F before serving to customers. Potentially hazardous food must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
- 229.163 (h) (6) wash as needed. Observed an employee wash utensils and then immediately put on gloves before washing hands. Observed another employee grab food items from walk-in cooler and then immediately begin cooking food again without first removing gloves, washing hands, and then putting on a new pair of gloves before resuming cooking food. Employees must remove gloves when they switch between tasks that could lead to the contamination of food, clean equipment, or exposed single use and single service articles.
- Large hand washing sink in the kitchen did not have access to hot water that was at least 100 degrees F. Make repairs and or modifications to this sink so that it has access to hot water that is at least 100 degrees F within 10 days.
- 229.165 (d) (1) (B)free of breaks, cracks. Two large cutting boards were not in good repair, they had relatively deep scores. Replace these two cutting boards immediately.
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10/13/2010 | 85 |
- Observed an employee handle ready to eat food with bare hands without using at least two barriers. Prior to handling food with bare hands employees must perform a double hand wash followed by the use of a nail brush or application of an alcohol based hand sanitizer. Establishment must also provide signed documentation outlining this procedure.
- The hand washing sink in the bar area did not have soap. Soap must be provided at all hand washing sinks in the establishment at all times.
- The most recent graded city health inspection report was not posted in public view. Post this inspection report in public view immediately.
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05/11/2010 | 90 |
- please get new cutting boards.....
- label tea....
- too many flies....
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11/09/2009 | 90 |
| No violation noted during this evaluation. | 10/01/2008 | 97 |
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