- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Label information shall include an accurate declaration of the quantity of contents.
- Use 3 compartment sink for proper manual ware washing. Items must be sanitized including the proper sanitizing contact time.
- Establishment has certified food managers, however the manager on site today does not have a food manager certification
- Use food grade bags to store raw meat.
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12/09/2015 | 83 |
- Prepared Foods Area - Refrigerator at 50 degrees F. Food items at 44 - 48 degrees F will be discarded.
- Employees must follow proper hand washing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. *** Los empleados deben seguir mano apropiada que lava procedimiento antes de ponerse guantes lavando con jab?n y agua caliente por 20 segundos y seca con toallita de papel.***
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. ***229,164 (a)(1)(A) Alimento sera obtenido de fuentes que se conforman con las leyes aplicables y son licenciados por el estado la autoridad regulativa que tiene jurisdiccion sobre el procesamiento y la distribucion de alimento.***
- An employee was observed handling ready to eat food without wearing gloves. ***Se observó un empleado manejo de alimentos listos para comer sin usar guantes.***
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. *** Separe alimentos animales crudos durante preparacion, el asidero, y distribuir, de listo a come alimento inclusive pez crudo para el sushi, o para marisco crudo, las verduras y cocinado listo a come alimento.***
- Refrigerated, ready-to-eat, Potentially Hazardous Food (PHF) held for more then 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. *** Refrigerado, listo para el consumo, Alimentos Potencialmente Peligrosos (PHF), celebrada por m?s de 24 horas tendr? una fecha consumir por. El d?a de la preparaci?n se computar? como d?a 1. Si celebrar? en 41F o menos alimentos pueden conservarse durante un m?ximo de 7 d?as.***
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.***
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the ?"erson in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. 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. *** Capitulo 13 del articulo VI (a) Un establecimiento de alimentos debera emplear al menos una persona asignada a cada turno de doce horas o menos, esta persona debera: 1. Conocer la definicion de "persona a cargo" se encuentra en las Reglas de Establecimientos Alimentarios de Texas y 2. Tener un certificado del administrador de alimentos valido y vigente expedida por el director del Departamento de Salud del Metro SA. Un establecimiento de alimentos esta en conformidad con las disposiciones de esta seccion (Seccion 13-112) cuando durante cada turno de doce horas o menos hay al menos un administrador de alimentos certificado empleado en una capacidad de supervision durante todas las horas de la manipulacion de alimentos abierta.***
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08/25/2015 | 69 |
- PHF must be held below 41 degrees F or above 135 degrees F except during preparation, cooking or cooling or when time is used as a public health control. Hot foods held below 135 Degrees F for under 4 hrs with no time marking.
- No written procedures maintained at establishment for time as a public health control.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- 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 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. ($15.45) Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Clean the inside of the Cappuccino machine
- Thoroughly clean the inside of the ice machine
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12/04/2014 | 85 |
- 229.164 (o) (9) (A) (ii) 4 hours. Potentially hazardous foods (fried chicken) held below 135F not marked for consumption within 4 hours from the point in time when the food was removed from temperature control.
- Replace broken thermometer in kitchen refrigerator.
- Monitor use by dates of potentially hazardous foods. Condemned one package each expired of bacon and hotdogs.
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05/27/2014 | 93 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
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06/12/2013 | 97 |
| No violation noted during this evaluation. | 04/03/2012 | 100 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.165 (d) (1) (E) (i)not easily cleanable. 229.165 (q)food contact not sanitized. Equipment used in storing food not cleaned. Sanitize all food contact surfaces.
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03/07/2011 | 94 |
| No violation noted during this evaluation. | 03/25/2009 | 100 |
Restaurant representatives - add corrected or new information about Eisenhauer Food Mart, 5002 Eisenhauer Rd #102, San Antonio, TX »