| No violation noted during this evaluation. | 01/15/2016 | 100 |
- Discontinue using broken/chipped dishwares.
- Ensure that all food contact surfaces are clean and in good condition such as container holding cups, containers holding clean wares, etc.
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09/23/2015 | 97 |
- Observed cold hold food items on buffet line at 50 to 60 degrees F including cold hold food items in reach in cooler at bottom area. Ensure that reach in cooler on buffet line is cooling properly and maintains temperture of 41 degrees F or below.
- Observed personal lunch over open packages of ready to eat food items. Observed open package of candy inside reach in cooler on top of bacon. Ensure that all personal food items are placed in a designated area away from food prep and food storgae.
- Observed medicine inside to-go cup near registers and other cups for customers. Do not store toxic items so that food may be contaminated. Remove medicines from food and food prep areas. Medicines should be stored in a designated area for employees such as first aid kit.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
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05/26/2015 | 86 |
- Observed plastic container being filled with water in hand sink by walk in cooler. Observed scoop being rinsed off at hand sink by buffet line. Do not store any items inside hand sink for any length of time. Hand sink is for handwashing only.
- Observed drinks (can drink and bottle drink) in reach in cooler under buffet line. 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).
- Observed personal items being stored on top of flour bags. Ensure that all personal items are stored away from food, food prep areas, and are stored in a designated place.
- Cold Hold food items temperatures ranged from 46 to 50 degrees F on top of reach in cooler on prep line. Ensure that lid is kept closed when not in use to help maintain proper cold hold temperatures of 41 degrees F or below.
- Ensure that all food contact surfaces are clean and in good condition.
- Discontinue using broken/chipped wares.
- Observed bottle of Pepto Bismol on top of flour bags. All employee medications must be stored in a first aid kit and away from food areas.
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01/21/2015 | 87 |
- Do not store any items inside hand sink for any length of time. Observed dough docker roller in hand sink.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1. Observed some food items not marked and some marked twice.
- 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.
- Place accurate thermometers in all reach in coolers where TCS foods are stored.
- Provide an accurate thermometer for cooking/holding/cooling processes.
- Discontinue using broken/chipped containers.
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09/10/2014 | 83 |
- Observed employee use sink to wet towel, hand sink with a knife and food debris, and another hand sink with a bucket. Ensure hand sinks are used for hand washing only and not for wetting towels, disposing of items, or for storage.
- Observed spray bottles without a label identifying the contents. Ensure spray bottles are labeled with the chemical name.
- Observed rack inside cold hold unit for pizza toppings with food debris stuck on it. Ensure rack and inside of the cold hold unit are clean to sight and touch and free of food debris.
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02/03/2014 | 90 |
- At time of inspection, potentially hazardous foods in the walk in cooler were above 41 degrees F and had been for more than 4 hours. Ensure potentially hazardous food being stored cold are at 41 degrees F or below. Approximately 40 pounds of pasta was condemned.
- Observed employee drinks stored in a cup without a lid. Ensure personal beverages are stored in a cup with a lid and straw. Corrected on site
- 229.166 (i) (1) (B) HWS improper use. Observed food debris in hand sink by the pizza topping unit. Ensure hand sinks are used for hand washing only and not for disposing of food.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee using bare hands to handle ready to eat foods (pizza toppings). Establishment does not have bare hand documentation. Ensure employees use a barrier (such as gloves or utensil) when handling ready to eat food or have bare hand documentation completed and kept at establishment. Bare hand documentation consists of a written statement stating the 2 barriers that are used to clean hands (example: double hand wash plus hand sanitizer), written statement of corrective actions, and signed acknowledgement form by employees stating they have received training and know hand washing procedures. Information sheet regarding bare hand documentation was given to manager.
- At time of inspection, back flow preventer on mop sink is leaking when water is turned on. Ensure the back flow preventer is repaired or replaced so it does not leak water.
- At time of inspection, walk in cooler is at 47 degrees F. Ensure walk in cooler is at 41 degrees F or below.
- At time of inspection, hand sink by ice machine does not have hot water. Ensure hand sink has hot water of at least 100 degrees F.
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08/07/2013 | 77 |
- 229.163 (f) (1) 20 seconds. Observed employee wash hands for less than 20 seconds after picking up pizza from the floor to put in the trash, grab cloth, and cut pizza. Ensure employees wash hands for at least 20 seconds with hot water and soap at designated handsinks.
- Observed employee personal beverage (coffee) stored in reach in cooler where pizza toppings are stored. Ensure personal beverages are stored in a separate area that will prevent possible contamination of food, wares, and single service/use items. Corrected on site
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee using bare hands to handle ready to eat foods (pizza toppings). Establishment does not have bare hand documentation. Ensure employees use a barrier (such as gloves or utensil) when handling ready to eat food or have bare hand documentation completed and kept at establishment. Bare hand documentation consists of a writetn statement stating the 2 barriers that are used to clean hands (example: double hand wash plus hand sanitzer), written statement of corrective actions, and signed acknowledgement form by employees stating they have received training and know hand washing procedures. Information sheet regarding bare hand documentation was given to manager.
- 229.167 (e) (2) no soap. Observed back handsink without soap. Ensure all handsinks are equipped with soap at all times.
- Ch 13, Art II, section 13-26 Display permit. Observed food permit with expiration date of 8-2012 posted. Ensure the current food permit is posted in customer view.
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04/01/2013 | 82 |
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo.
- Repair the salad reach in cooler to maintain the proper temperature. Salad reach in cooler air temp at 57 degrees F. Food items placed in the reach in late morning will be stored in the walk in cooler.
- Clean the standing water from the salad reach in cooler.
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06/05/2012 | 94 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- A food establishment shall employ at least one person assigned to each shift of twelve 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 A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Once the received take your Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
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11/08/2011 | 90 |
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