- Two pans of cheese were kept only partially submerged in ice. All temperature controlled food must be kept below 41 °F. The cheese was moved into smaller pans that can sink into the ice.
- The raw taco meat in the reach in refrigerator was stored above cooked brisket. Raw meat and eggs must be stored below and away from ready to eat foods.
|
11/05/2015 | 91 |
- Tomatoes and cheese were held at 50 degrees F. All potentially hazardous food must be held under 41 degrees F.
|
09/04/2015 | 95 |
|
07/13/2014 | 97 |
- No items made at home may be sold in the retail store. boiled eggs cooked at home are not allowed.
- place paper towels at hand sink.
|
10/01/2013 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food (TURKEY LEGS)from contamination by storing food in packages, covered containers, or wrappings.
|
03/08/2013 | 96 |
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation. 229.166 (c) (3) hot water sufficient.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Supply every handwashing sink with soap. Supply each handwash station with individual disposable paper towels.
- 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.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
- Walk in cooler without a WORKING thermometeR; on the AQ side Walk in cooler.
|
08/17/2012 | 80 |
- #2- Cheese needs to be kept at 41F or less temperature. Cover holding container with ice so that it maintains 41F or less temperature.
- #22- One person, per Shift, needs food Manager Certification.
- 229.165 (f) (12) (B)integral thermomter. Provide working thermometers for all coolers and freezers as needed.
- 229.165 (m) (1) (A)not clean. Provide for stove and bowls to be clean to sight and touch.
|
04/13/2011 | 86 |
- PROVIDE FOR ALL MEATS TO BE PROPERLY WRAPPED BEFORE PLACING IN FREEZER. (BRISKET) (SNACKBAR 1)
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES) SMOKEHOUSE: PROVIDE FOR AREA TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL (ANTS)
- DISCONTINUE TO USE GENERAL DISINFECTANT FOR 3 COMPARTMENT SINK SETUP. (SANITIZING CYCLE SHOULD BE 50-100PPM)
- PROVIDE A WORKING THERMOMETER IN ALL COOLERS. (BACON 42F) (SNACKBAR 1)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND GOOD REPAIR. (SNACKBAR 1: ICE MACHINE-INSIDE, CAN OPENER, RI FREEZER, KNIVES (CHIPPED), CUTTING BOARD, UTENSIL BINS, RUSTED EQUIPMENT) (SNACKBAR 2: UTENSIL BINS AND ICE CREAM SCOOPS. SMOKEHOUSE: TORTILLA CONTAINER, KIVES
- PROVIDE FOR BEANS TO BE REHEATED TO 165F BEFORE SERVING OR HOT HOLDING.
- PROVIDE HOT/COLD RUNNING WATER AT ALL SINKS.(SNACKBAR A)
|
01/23/2010 | 75 |
| No violation noted during this evaluation. | 01/10/2009 | 91 |
| No violation noted during this evaluation. | 11/15/2008 | 74 |
Restaurant representatives - add corrected or new information about Eisenhauer Road Market Center, 3903 Eisenhauer Rd, San Antonio, TX »