- 229.163 (n) (2) (A) closed beverage container, place items away from food service station.
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01/11/2016 | 96 |
- 229.163 (f) (2) (B) rinse clean warm H2O.Must use warm 100F water to wash hands with, hot water turned off at wall.
- Thermometer not calibrated, 229.165 (h) (3)Need a thin probe thermometer.
- 229.165 (m) (1) (A)not clean. The blades on the can openers need to be cleaned.
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09/17/2015 | 90 |
- 229.164 (o) (6) (A) PHF>135. hot holding for eggs less than 135F adjujted temp/4 hr rule.
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT NEEDS TO BE FOOD MANAGER CERTIFIED, PLEASE SCHEDULE CLASS.
- 229.165 (h) (3)thin probe available. nEED TO HAVE A THIN PROBED THERMOMETER TO TAKE TWMPERATURES OF THE PRODUCT.
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05/28/2015 | 89 |
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Can openers need to be cleaned,clean base, remove rust change blade as needed.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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: handout provided.
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04/01/2015 | 93 |
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. Need thermometer in some of the refrigerators, need thin probe thermometer fot taking food temperatures.
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06/03/2014 | 97 |
- 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.
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04/18/2013 | 97 |
- 229.167 (p) (5) improper use of sinks. Serving spoon found in handwashing sink.
- 229.164 (r) (1) (C) (ii) bulk food. Food packaged in a food establishment is not properly labeled.
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12/17/2012 | 88 |
- 229.166 (i) (1) (B) HWS improper use. Utensils used for food service found stored in handwash sink.
- 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (A) labeled properly. Bulk food for customer self-dispensing lacking proper manufacturer's information. Food packaged in a food establishment is not properly labeled.
- 229.165 (m) (1) (B)grease and soil accumulation. Stove, vent-a-hood and surrounding area need to be cleaned to removed build up of grease and food debris.
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07/02/2012 | 89 |
- 229.163 (f) (1) 20 seconds. During the hand washing procedure the employee used soap but did not use vigorous friction in proper area of the hands and arms for 10-15 seconds.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Eggs were stored in metal bowl on top shelf above fresh vegetables. Bins removed from salad bar set inside bins contaminating lettuce and wrapped together as one unit. Bulk storage containers of salt, sugar and flour stored beneath food prep area without lids and with scoop handles down in food item.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared shredded chicken and cooked ground beef along with other food items were placed in cooler without a use by date lable.
- 229.168 (a) toxics not labeled. Spray bottle observed with no label identifying cleaning solution.
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12/22/2011 | 85 |
- 229.163 (h) (6) wash as needed. Employees must wash hands regularly between tasks.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Bag of pasta in metal bowl stuck in bulk bin containing rice.
- 229.168 (c) (2) toxics above items. Unapproved for commercial use Raid and tire cleaner located on shelving above loaves of bread and bottled soft drinks.
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08/25/2011 | 89 |
- 229.163 (e) hands and arms. 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. None of the employees washed hands between tasks. Observed employee chopping vegetables, wiping down work area, chopping different vegetables and not wearing gloves or washing hands. Employee serving food did not wash hands prior to donning new gloves. Employee maintain salad bar not washing hands between tasks.
- 229.164 (e) (1) (D) (ii)Bare hand documentation.
- 229.164 (f) (2) (A) (iv) not covered. Open bins containing flour and sugar located beneath food prep area. Must only use approved scoops of food grade quality in bins. Observed coffee cup being used as scoop in large bin containing sugar.
- 229.164 (o) (7) (A) consume by date (prepared). All food items prepared and placed in cooler must be labeled with consume by date if kept beyond 24 hours.
- 229.166 (g) (1) (A) HWS not provided. Only one hand wash sink is available between kitchen and food service area. The hand wash sink has been used for ice disposal and there is no cold water to sink.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels.
- 229.165 (d) (1) (E) (i)not easily cleanable. Provide that food storage shelves be a nonpermeable, smooth and easily cleanable surface. Pressed board must be sealed and/or painted to ensure a smooth and easily cleanable surface. Provide that all dirty pots and pans are placed on shelf or counter and not left on floor.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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04/18/2011 | 72 |
| No violation noted during this evaluation. | 10/07/2010 | 100 |
- Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. fire food in refrigeration by Slacking in the following order: Raw below cooked, then poltry, Beef, Pork, fish, then ready to eat in assending order.
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02/18/2010 | 93 |
| No violation noted during this evaluation. | 09/24/2009 | 100 |
| No violation noted during this evaluation. | 03/10/2009 | 93 |
| No violation noted during this evaluation. | 10/27/2008 | 80 |
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