| No violation noted during this evaluation. | 01/26/2016 | 100 |
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. FOOD ESTABLISHMENT PERMIT IS EXPIRED AND MUST BE RENEWED AT THE HEALTH DEPT. DESK AT 1901 S. ALAMO. NOTE LATE FEES HAVE ACCRUED. QUESTIONS CALL 210-207-8732.
- 229.167 (p) (5) use of wrong sinks. Use this sink is for handwashing only. INSPECTOR FOUND CONTAINER IN HANDSINK, HANSINK TO BE ACCESSIBLE AT ALL TIMES.
- 229.165 (m) (1) (A)not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. EQUIPMENT TO BE CLEANED ON A DAILY BASIS OR AS NEEDED. FRIER BASKETS TO BE CLEAN AND FREE OF FOOD AND GREASE DEBRIS/BUILD-UP.
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09/03/2015 | 90 |
- Provide adequate refrigeration. OBSERVED A SILVER (TWO DOOR) COOLER NOT HOLDING PRODUCT TEMPERATURE OF 41F DEGREES, READING 55F DEGREES.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. ANDRES IS STATE CERTIFIED TILL 2/2017, BUT IS NOT CITY CERTIFIED. TO BE CITY CERTIFIED TAKE THE STATE CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). QUESTIONS CALL 210-207-0135.
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03/10/2015 | 89 |
- Provide adequate refrigeration. ALL REFRIGERATION UNITS TO BE 41F DEGREES OR BELOW.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. PROVIDE ADEQUATE AMOUNT OF SANITIZER AT THE THREE COMPARTMENT SINK FOR PROPER SANITIZATION.
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08/26/2014 | 94 |
- Use 3 compartment sink for proper manual ware washing. FIRST SINK: WASH = WATER & SOAP, SECOND SINK: RINSE = WATER ONLY, THIRD SINK: SANITIZE = WATER & BLEACH (50-100PPM). INSPECTOR SAW EMPLOYEE WASH WASH DISHES AND THEN SANITIZE DISHES.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. HOT WATER FAUCETS ARE TURNED OFF AND IS NOT ACCESSIBLE TO EMPLOYEES FOR WASHING HANS PROPERLY.
- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. INSPECTOR DID NOT VIEW ANY EMPLOYEE WASH HANDS AT ANY POINT DURING THE INSPECTION.
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12/10/2013 | 90 |
- Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. PHF must be cooled from 135?F to 70?F within 2 hrs.
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06/26/2013 | 95 |
| No violation noted during this evaluation. | 06/25/2012 | 100 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Observed beef steaks cooling down by ambient temperature. PHF must be cooled down by a means of an ice water bath or ice wand in order to achieve a desired temperature of 71 degrees F within 2 hours.
- 229.163 (h) (5) handling soiled equip. Observed employee in kitchen washing sink and then returning to prep table to cut raw beef. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (p) (5) improper use of sinks. Observed forks in hand washing station for the wait staff. Use this sink is for hand washing only. All dishes must be washed in three compartment sink.
- 229.163 (h)- before handling. Observed employee using cell phone in kitchen, hang up and put phone away then went to serving plates for customers and not wash hands. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (v) (4) Donated PHF > shelf life. Observed plantain in refrigerator with mold. Food must be honestly presented, safe and unadulterated.
- 229.164 (t) (2) - Unapproved source. Observed flan in reach in cooler that was made at the home of one of the cooks. Flan was discarded. Discard food from an unapproved source.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed no usage of gloves or the usage of two or more control measures to provide additional safeguards to hazards associated with bare hand contact.
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap.Observed no paper towel or soap at hand washing station. Supply each handwash station with soap and individual disposable paper towels.
- 229.165 (k) (14) (A)chlorine solution. Establishment is washing dishes with soap and chlorine then rinsing with clean water and not sanitizing as the final step. All dishes (pots, pans, cups, utensils must be washed in three compartment sink. Hand out was provided.
- 229.165 (a) (1) (A)safe construction. Observed non-food grade bins used to reheat food in microwave then placed in hot hold unit. Disregard using non-food grade equipment in establishment.
- 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.
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01/02/2012 | 67 |
- 229.167 (e) (2) Provide soap/towels at all hand sink in kitchen.
- 229.164 (o) (6) (A) PHF>135---roasted pork at 110 degrees F. Meat was rapidly reheated.
- At least 1 person on duty must be a CFM. Creditials on site- take certificate to 1901 S. Alamo and get City ID
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01/13/2011 | 89 |
Restaurant representatives - add corrected or new information about El Bohio Sabor Boricua & International, 1127 Harry Wurzbach, San Antonio, TX »