- Store all toxic airesols separate and away from any food products.
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11/10/2015 | 97 |
- Ready to eat foods such as beans and menudo need to have date marking to provide for proper rotation.
- Do not store clean knifes between the wall and metal conduit next to 3 compartment sink
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05/04/2015 | 93 |
- Make sure all cooked food products stored overnight in cooler are date marked (date of cooking) at the time they are placed inside the cooler.
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10/22/2014 | 96 |
- Observed uncovered, unwrapped tamales in freezer next to raw meats. Food items must be covered when stored in coolers/freezers to avoid contamination. Food handler is moving raw meat to new freezer.
- Handwash station in main kitchen did not have soap at time of inspection. All handsinks must have soap and paper towels during all hours of operations. Food handler refilled soap dispenser.
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10/29/2013 | 93 |
- 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed kitchen area needing to be cleaned. Food debris on the floor and around prep area. Clean food contact surfaces.
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04/03/2013 | 94 |
- No Certified Food Manage at establishment at time of inspection. Must enroll and obtain a Food Mangers Certificate. See Sanantonio.gov/health to register for online classes.
- Clean and remove grease from vent hood and on flooring, walls behind large equipment in kitchen area. Clean stove tops.
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08/28/2012 | 94 |
- Coffee mug and half eaten cinnamon roll observed in prep area. All employee drinks must be have lid and straw and all eating must be done in a designated area away from prep areas.
- All potentially hazardous foods stored in WIC must be properly labeled with discard date of 7 seven days later if held more than 24 hours.
- 229.167 (e) (2) no soap.No soap at handsink. COS
- 229.167 (e) (3) (A) no towels. No towels at the handsink. COS.
- 229.168 (c) (2) toxics above items. Toxic items sush as fly pesticide and counter cleaner stored on same shelf or above coffee canisters. Pesticides are not approved in Commercial establishments and must be removed. All cleaning products must be stored away from food for consumption in a designated area.
- 229.168 (i) (1) (A) employee medicine. Store personal medications, herbs ect in a designated area away from food prep, storage areas.
- Remove plants from where packaged foods are stored and prep areas.
- Clean stove top of both stoves.Clean plastic lining on shelving racks and organize remaining items.
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03/09/2012 | 83 |
- 229.163 (n) (2) (A) closed beverage container. All drinking containers must be have spill proof lid and straw. Observed soda and coffee drinks in kitchen in prep area with spill proof lid and straw.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Proper storage is required of all Raw/Cooked and Ready to Eat Foods. Eggs must be stored separately and correctly.
- 229.164 (o) (7) (B) consume by date (pkgd). Cooked deli ham stored in cooler without discard date label. Must indicate discard date 7 days from opening.
- No hot water available at handsink. Investigate issue and resolve within 24 hours.
- 229.168 (i) (1) (A) employee medicine. Do not store personal medications above or in general area of the kitchen prep area.
- Food handlers on site do not have Certified Food Manager certification. Food handlers on site must be compliant and have Certified Food Mangers certification. Enroll in food safety course. More than one food handler may be required to be Certified.
- All food contact surfaces;cutting boards, knives, are cleaned and sanitized throughly. Clean all shelving in WIC.
- 229.168 (h) (1) restricted use pesticides. Residential pest control products are not permitted in commerical food establishments. Do not store items next, above food items.
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09/20/2011 | 75 |
- Hot water turned off at handsink;employees unable to wash hands with hot and cold water. Repair valve at handsink.
- No Certified Food Manager on site at time of inspection. Enroll in food safety course within 10 days.
- Do not store utensils above 3 compartment sink in between piping and wall. Store all utensils on a clean or dry surface.
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10/04/2010 | 90 |
| No violation noted during this evaluation. | 09/30/2008 | 100 |
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