- PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. WINDEX, 409)
- PROVIDE FOR EQUIPMENT AND DISHES TO BE WASHED PROPERLY. (DISH MACHINE NOT SANITIZING)(WASH AT 3 COMPARMENT SINK UNTIL DISH MACHINE IS SANITIZING PROPERLY.)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BIN, KNIVES (STORED ON DRY/CLEAN SURFACE))
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09/29/2015 | 91 |
- PROVIDE FOR EMPLOYEES TO WASH FOR 20 SECONDS WITH 100F/20 SECONDS. (EMPLOYEES MUST WASH WHEN CHANGING GLOVES)
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE SOAP AND TOWELS AT ALL HANDSINKS AT ALL TIMES. (NO TOWELS IN KITCHEN, NO SOAP AT BAR)
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04/09/2015 | 89 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE (INSIDE), CAN OPENER)
- ALL HANDWASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES. (GLASSES INSIDE SINK)
- ALL HANDWASHING SINKS MUST HAVE TOWELS AT ALL TIMES. (KITCHEN HANDSINK HAD NO TOWELS)
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07/16/2014 | 91 |
- 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.
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue using hand sink as a dump sink. Hand sinks in bar area should be clearly labeled and designated.
- Ensure hand sink in bar area near kitchen door has hot and cold running water. Hand sink did not have hot water. Hot water should reach at least 100 degrees F. Establishment may designate alternate sink in bar for hand washing until this is fixed.
- Ensure all hand washing sinks are supplied with soap and paper towels. During inspection kithen hand sink and bar hand sinks did not have paper towels.
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08/27/2013 | 86 |
- Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. (Raw eggs stored above raw meat in walk-in cooler.)
- Provide all hand sinks with soap and towels. (Hand sink in the bar area did not have towels.)
- Ensure all food items are held at 41F or below. (Raw eggs measured at 66F at time of inspection. Eggs were discarded.)
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01/17/2013 | 88 |
- 229.167 (e) (3) (A) no towels. Bar handwash stations are not supplied with paper towels. All handwash stations must be supplied with paper towels.
- 229.167(p)(11)(C)rodents. Evidence of rodents including droppings and compromised containers of brown sugar found in downstairs storage area. Establishment may not store any containers of foods that are easily accessible in downstairs area. No open food products may be stored in this area. Establishment must dispose of all food products found compromised by rodents. All cans found contaminated by rodent droppings must be cleaned and sanitized before use. Establishment must continue monthly rodent pest control services. If new activity is found, establishment must contact pest control service for immediate service.
- 229.165 (m) (1) (A)not clean. Equipment used in storing utensils not cleaned. Tub used to store equipment and utensils found unclean with food debris and water residues. All equipment must be stored so that it dries completely and so that it is free from contamination from food and other debris. Spoons for service in bar area must be stored handle-up so that servers do not touch part of spoons that come into contact with customer's mouths or food.
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01/02/2012 | 91 |
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