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09/22/2015 | 95 |
- MUST LABEL POWDERED OIL CLEANSER IN WHITE BUCKET?
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07/17/2015 | 97 |
- MUST LABEL OIL FILTERING POWDER CONTAINER AS TO CONTENTS.
- A ONE INCH AIR GAP IS NEEDED BETWEEN SODA FOUNTAIN ICE BIN/ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMINATE DIRECT CONNECTION BETWEEN SEWER AND FOOD SOURCE.
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09/25/2014 | 93 |
| No violation noted during this evaluation. | 03/31/2014 | 100 |
- MUST HAVE PLUMBER LOOK INTO STORE MAIN DRAIN PIPES FOR POSSIBLE COLLAPSE AND FUTURE PROBLEMS.
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09/26/2013 | 97 |
- MUST REPAIR DRAIN PIPE LEAK BENEATH EMPLOYEE HAND WASHING SINK TO RENDER THIS SINK ACCESSIBLE.
- MUST REPAIR DRAIN PIPE LEAK AT TRAP TO ALLOW FOR PROPER USE OF HAND SINK AND PREVENT WATER ON FLOOR.
- SODA FOUNTAIN DISPENSING NOZZLES ARE IN NEED OF MORE FREQUENT CLEANING/SANITIZING TO REMOVE/CONTROL MOLD GROWTH.
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04/04/2013 | 91 |
- 229.163 (h) (9) contaminate hands. Observed employee handling raw chicken and going directly lo handling bread after donning gloves. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.168 (c) (1) toxics stored. Storing toxic items above food items, Raw chicken in three compartment with chemical Spray bottles above. Three compartment girl was still gsetup for dishwashing. Store toxic items below and away from food areas, remove all poisonous items from food areas. Three compartment sinks may be used for prep provided they have been cleaned and sanitized to prepare for preping of food.
- 229.163 (i) not in HWS. Used three compartment sink to wash hands. Wash hands in the hand washing lavatory only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.No documentation present. Provide documentation of training covering: 1) Hazards of bare hand contact with specific ready to eat foods. 2) When to wash hands. 3) Where to wash hands. 4) How to wash hands. 5) Prohibition on jewelry. 6) Good hygienic practices. 7) Proper finger nail maintenance and 8) Policies on sick employees. The training should include using at least two of the following extra control measures: 1) Double hand wash. 2) Use of a nailbrush. 3) Use of hand sanitizers. 4) Any additional method approved by the local health authority (currently there are none) and 5) Incentive programs to encourage employees to stay home when sick. Finally, the training must address what corrective measures must be used if the policies are not followed. The training must be acknowledged by a signature and be available for review.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/05/2012 | 82 |
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.164 (t) (4) by body / discharges. Cooling a personal drink in ice machine bin Contacts ice with contaminated surfaces of drink bottle. Empty ice machine clean and sanitize then allow to fill.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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04/19/2012 | 88 |
- 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, _____________ (specify activity that caused contamination of hands).
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Ensure that ice machine is cleaned and sanitized and free from mold and mildew. All food prep area's must be cleaned and sanitized throughout the work day to prevent cross contamination.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow prevention device present at any water supply system. Mop sink.
- Ch 13, Art IV, section 13-112 (c)(2). 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.
- Ch 13, Art II, section 13-26 Display permit. Must post most current Food Permit and Food Health Inspection. 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.
- 229.165 (m) (1) (A)not clean. Entire establishment needs a thorough degreasing, cleaning and sanitizing. Do Not use cardboard for floor mats. Do not store utensils between wall and 3 compartment sink. Ensure that soda nozzles are cleaned and sanitized nightly.
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10/19/2011 | 79 |
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Manager is Certified but did not have Certificate of Completion present at time of inspection.)
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02/07/2011 | 97 |
- Open drink in work area must be closed/covered with a lid with a straw.
- The backflow prevention device at the faucet(3compartment sink) is not working properly. Water is spilling out at the device, this means the device is not working properly and needs to be replaced.
- Bread buns were found moldy on line ready to serve.
- Once documentation has been written then a copy will need to be given to Health Department. 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.
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09/30/2009 | 84 |
| No violation noted during this evaluation. | 03/05/2009 | 100 |
| No violation noted during this evaluation. | 02/17/2009 | 93 |
| No violation noted during this evaluation. | 03/13/2008 | 100 |
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