- Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed raw beef stored next to vegetables and raw shrimp stored over vegetables in walk in cooler. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Label all toxics removed from bulk containers with common name.
- All food contact surfaces must be clean to sight and touch. Clean outside of containers of bulk food items, handles to reach in/walk in coolers, shelving in coolers, shelving where dishwares are stored, containers holding dishwares, etc.
- Post current permit. Posted permit expired 12/2015.
- Ensure that drink dispenser is thoroughly cleaned especially near ice shoot and drink spouts.
- Remove mold in ice machine.
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03/14/2016 | 82 |
- Observed several rodent feces in back storage area. Use effective means of rodent control. Save service receipts for verification. Clean and sanitize areas where rodent feces are found. Ensure that all items not being used for establishment in storage area are removed to help prevent housing for pests. All other equipment needs to be cleaned and maintained.
- Label all toxics removed from bulk containers with common name.
- Discontinue using broken, chipped, melted, etc dishwares.
- In use dishwares and clean dishware and dishware containers should be clean to sight and touch.
- Place backflow devices on any threaded hose bib such as at mop sink and at 3 compartment sink.
- Provide for an air gap at the drain line twice the diameter of the drain line at ice machine.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm).
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11/05/2015 | 84 |
- Observed several food items in reach in cooler at 48 to 50 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- 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).
- Obsereved food items that have date lables from another day instead of the day it was made. Ensure that all prepared food items have correct date labels.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that all food contact surfaces are clean and in good condition such as shelving for cleanwares, lids to spices and flours, outside areas of the containers for food storage, etc.
- Ensure that most recent routine inspection report is posted in public view.
- Discontinue using broken/chipped dishwares.
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07/08/2015 | 78 |
- Observed raw shrimp over vegetables. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Hand wash station has no paper towels.
- Ensure that all food contact surfaces are clean and in good contition such as inside ice machine, handles to reach in coolers, handles on rice cookers, storage bins holding drywares, shelving were drywares are stored, ect.
- Post current permit. Posted permit expired 12/2014.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken/chipped wares.
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02/10/2015 | 84 |
- Observed spray bottles with chemicals with no label. Label all toxics removed from bulk containers with common name.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Observed knives in cleanware to have rust and/or food debri. Ensure that all utensils/wares are not dirty to sight/touch and are in good condition.
- Obseerved mold in ice machine in storage area. Observed mold in holder for ice scoop by drive-thru window. Ensure that all food contact surfaces must be in good condition and clean.
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10/06/2014 | 91 |
- Observed containers of rice in the walk in cooler with date labels consisting of the prep day. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1.
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12/09/2013 | 96 |
- Prepared food in the walk in cooler was above 41 degrees F. Ensure prepared food stored in the walk in cooler is at 41 degrees F or below.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored above bags of chopped produce in reach in cooler. Ensure all raw animal products are stored below and away from ready to eat foods. Corrected on site
- 229.164 (o) (7) (A) consume by date (prepared). Observed prepared food in walk in cooler with date labels consisting of the prep day. Ensure prepared food that is kept for more than 24 hours has a date label with the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- 229.168 (b) working container not labeled. Observed a chemical spray bottle without a label identifying chemical. Ensure spray bottles are labeled with chemical name.
- Observed tongs being stored on a towel. Ensure wares are stored on a smooth, easily cleanable, non-absorbant, and durable surface.
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06/24/2013 | 81 |
- Breaded chicken strips in the walk in cooler at 112 degrees F. Potentially Hazardous Foods (PHF) must be cooled from 135°F to 70°F within 2 hrs. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less. Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the following methods based on the type of food being cooled: (a) placing the food in shallow pans; (b) separating the food into smaller or thinner portions; (c) using rapid cooling equipment; (d) stirring the food in a container placed in an ice water bath; (e) using containers that facilitate heat transfer; (f) adding ice as an ingredient; or (g) other effective methods.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Clean the vegetable slicers; dried food debris observed on the vegetable slicers.
- Clean the dish machine plastic racks.
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01/24/2013 | 88 |
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- 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.
- Clean the cooler lid.
- Clean the exterior of the ice dispenser at the fountain drinks
- Clean the ice machine
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03/13/2012 | 89 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Provide thermometer for the reach in refrigerator
- Clean the can opener blade
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10/06/2011 | 90 |
- Supply each handwash station with individual disposable paper towels.
- Clean ice chute at soda dispenser
- Clean the blade of the can opener
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04/05/2011 | 94 |
- 229.164 (o) (4) (A) (i) - Cooked PHF; Rice not cooled properly; temperature reading at time of inspection was 140 degrees F(rice had been in walk in cooler for approx. 3 hours; discarded
- 229.163 (h) (6) wash as needed; Make sure employees wash hands when changing tasks(observed employee working with raw beef and then touch 3 compartment sink handles and rinse out container, without first taking gloves off and then washing hands correctly before touching handles to 3 compartment sink.
- 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours 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.
- 229.167 (p) (11) (C)insects/pests not minimized; Evidence of gnats around bulk onions in dry storage area; keep bagged onions in a closed container.
- 229.168 (a) toxics not labeled; Be sure to label all toxic items with the contents when not in original container.
- 229.165 (m) (1) (A)not clean; Containers used to hold clean kitchenware were not clean to sight and touch.
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10/28/2010 | 78 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.**Observed breaded chicken at 100F sitting out on counter. Chicken was rapidly reheated to 165F.**
- Employee did not wash their hands for the proper time of 20 seconds. Corrected on site.
- Discarded an egg in tray due to close proximity to open contents of another egg.
- Trashcan blocking the access to handsink.
- Observed a rake like tool with tape around handle due to wood splintering. Discard tool immediately. Observed food storage containers cracked or broken. Ensure food storage containers are in good condition. Ensure to clean throughly outside of equipment.
- MOD did not how to cool Potentially hazardous foods properly. Recertify Certified Food Manager.Complete course within 30 days. online course www.learn2serve.com/www.safeserve.com
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03/15/2010 | 78 |
| No violation noted during this evaluation. | 06/22/2009 | 92 |
| No violation noted during this evaluation. | 12/31/2008 | 93 |
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