- Repair the leak at 3 compartment that drains directly onto the floor.
- Ensure that all food contact surfaces are clean and in good condition such as containers holding spices, flours, ect. Clean lids to bulk food items.
- Post current permit. Posted permit expired 2/2015.
- Observed gnats near 3 compartment sink. Observed some live roaches and several roach feces throughout kitchen. Use effective means of pest control for roaches and gnats. Save service receipts for verification. Ensure areas where roaches are found, dead or live, is cleaned and sanitized. Ensure areas where roach feces are found is cleaned and sanitized as well.
- Ensure that soap is available at all hand sinks.
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12/22/2015 | 85 |
- Use effective means of pest control for gnats. Save service receipts for verification.
- Ensure that all food contact surfaces are clean and in good condition such as prep tables, shelving, etc.
- Ensure that all lids and containers for spices and flour are clean to sight and touch.
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06/10/2015 | 94 |
- Observed cold water with very low water pressure. Both hot and cold water had to be turned on under the 3 compartment sink. Hot and cold water under pressure should be accessible at all times.
- Observed several live roaches and several dead roaches in bowl on bottom shelf by mixer. Use effective means of pest control for roaches. Save service receipts for verification. Clean and sanitize areas where dead and live roaches are found.
- Ensure that all equipment such as mixing bowl and its utensils, rolling pins, ect are clean and in good condition.
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11/13/2014 | 90 |
- Hand sink in the bathroom did not have hot water. There is a leak so water is turned on and off at the bottom valves. Ensure sink is repaired so it is readily available with hot water.
- At time of inspection, hand sink did not have paper towels. Ensure all hand sinks are equipped with paper towels at all times.
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01/25/2014 | 94 |
- Observed Raid spray can stored inside establishment. Pesticide is not a commercialized product. Ensure only commercial pesticides are stored and used for estbalishment.
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06/20/2013 | 97 |
- Food items packaged and available for customer to serve themselves must be properly labeled. 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. Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
- Fruit flies/gnats observed at the three compartment sink.
- 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)
- Clean the food debris from the reach in cooler.
- Utensils must be in good repair. Observed sieve with broken wires.
- Clean the food/ingredient storage containers
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02/06/2013 | 87 |
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Ensure that utensils are properly cleaned before being stored. Observed cookie/buscuit cutters stored in a drawer with food debris.
- Clean the inside of the reach in cooler
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03/29/2012 | 94 |
- 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. Food items packaged and available for customer to serve themselves must be properly labeled.
- Obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Provide a thermometer for the reach in cooler
- Clean the proof box/rack.
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10/26/2011 | 87 |
- Employees must not use tobacco while in the food prep areas.
- Provide working thermometer for refrigeration units.
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05/03/2011 | 93 |
- Shell eggs reading at 75 degrees F and sitting underneath shelve for approx. 7 hours, according to management; eggs condemned.
- 229.166 (g) (4) hose attached; Make sure to attach a backflow preventor to all hoses attached to mopsink to help preclude any backflow of contaminant back into the potable water supply.
- 229.167 (e) (2) no soap; Provide soap at employees handsink and sink in restroom at all times.
- 229.167 (e) (3) (A) no towels; Provide individual, disposable towels at both employees handwashing sink and sink in restroom.
- Need to make sure that at least one employee is food manager certified and is physically present during all hours of operation.
- 229.165 (h) (2)thermometer available; Make sure to provide a thermometer for all reach in coolers/refrigerators.
- 229.165 (m) (1) (A)not clean; Scoopers for salt and sugar with brown caked on food debris on handles; Need to make sure to wash, rinse, and sanitize all utensils daily or when necessary.
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12/20/2010 | 79 |
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