- PHF must be maintained at 135?F or above.
- Food items packaged and available for customer to serve themselves must be properly labeled.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Proof of registration for the Food Manager Certification class will be required for the first re-inspection in ten days. kathleen.prenzler@sanantonio.gov
- In use utensils can be stored on a clean portion of the food preparation table or cooking equipment only if the utensil and the food contact surface are cleaned and sanitized throughout the day every four hours. In-use utensils can be stored in running water with sufficient velocity to flush particulates to the drain, or in a container of water that is maintained at a temperature of 135 degrees F. Store in use utensils in a clean dry location. In-use utensils can be stored in the food with their handles above the top of the food within the container.
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02/04/2016 | 82 |
- Exterior storage area refrigerator not holding proper cold hold temperature of 41 degrees F or below
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Food Manager cerification has expired. Chapter 13 Article VI (a) 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. Chapter 13 Article VI Once you receive your certificate take the 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 ($15.45) at 1901 S Alamo, Moday through Friday between 7:45 am and 4:30 pm. Copy of the Food Manager Certificate can be emailed to: kathleen.prenzler@sanantonio.gov
- Clean the ice machine
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11/02/2015 | 86 |
- Chicken and sausage at 125 degrees F
- Supply each handwash station with individual disposable paper towels.
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08/17/2015 | 92 |
- Chicken held in the reach in cooler at 44 degrees F for approximately 4 hours was discarded
- Potentially Hazardous Foods (PHF) must be maintained at 135?F or above. Chicken was reheated and held above 135 degrees F.
- Food Manager cerification has expired. Chapter 13 Article VI (a) 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. Chapter 13 Article VI Once you receive your certificate take the 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 ($15.45) at 2805 E Commerce, Moday through Friday between 7:45 am and
- Food storage containers must be in good repair.
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04/16/2015 | 84 |
- Meat held in the reach in cooler at 44 degrees F for an hour will be rapidly cooled to 41 degrees F or below.
- Dessert labels do not include manufacturer information.
- Provide a back flow prevention device for the mop sink and threaded faucet next to the mop sink.
- Food contact equipment must be in good repair. Lexon containers must be in good repair.
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01/12/2015 | 85 |
- Potentially Hazardous food (PHF) at required temperature in cooling unit. Do not store PHF in sandwich cooler until it is able to hold foods at 41F or below--current ambient temp is 60F. Note: Repair/replace cooler gaskets.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods must be maintained at 135?F or above. Reheated chicken legs stored no longer than 2 hours in hot holding cabinet at 120F.
- 229.167 (d) (10) home made. Foods made from home may not be used as an ingredient or sold at a licensed food establishment. Condemned 20 slices of homemade cakes (chocolate, strawberry).
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.168 (c) (2) toxics stored. Store toxic items below and away from food areas. Observed chemicals stored on shelf above warewash sinks.
- Provide for hot water (at least 110F) in the mopsink (cold water already available). Note: Replace/repair cracked/damaged mopsink.
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09/03/2013 | 75 |
| No violation noted during this evaluation. | 02/26/2013 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. **Observed brisket and turkey legs without any date markings ( 24 hrs) in coolers.**
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12/16/2011 | 96 |
- #24- Need working thermometer for reach-in cooler.
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10/28/2010 | 97 |
| No violation noted during this evaluation. | 08/06/2009 | 100 |
| No violation noted during this evaluation. | 12/02/2008 | 100 |
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