- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED BOTTLED WATERS IN ESTABLISHMENT.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED EMPLOYEE WASHING HANDS IN 3-COMPARTMENT SINK ENSURE THAT HANDWASHING IS DONT AT ONLY THE HAND SINK.
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01/15/2016 | 86 |
- Do not store any items inside hand sink for any length of time. i.e. towels
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Provide soap at every hand sink.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
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09/25/2015 | 86 |
| No violation noted during this evaluation. | 04/21/2015 | 100 |
| No violation noted during this evaluation. | 12/22/2014 | 100 |
| No violation noted during this evaluation. | 09/29/2014 | 100 |
| No violation noted during this evaluation. | 05/19/2014 | 100 |
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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02/03/2014 | 97 |
| No violation noted during this evaluation. | 10/08/2013 | 100 |
| No violation noted during this evaluation. | 05/09/2013 | 100 |
- Based on the procedures that were explained food items are not being properly cooled. - PHF must be cooled from 135°F to 70°F within 2 hrs. - PHF must be cooled within 4 hrs to a temperature of 41°F or less.
- Reach in cooler in the kitchen air temperature is at 60 degrees. Cooler must be repaired to hold cold food at the proper temperature.
- 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.
- Reach in cooler gasket must be in good repair.
- Reach in cooler in the kitchen must be in good working order and holding the proper temperature.
- Repair the leak in the reach in cooler.
- Clean the inside of the ice machine
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08/16/2012 | 84 |
- Observed filled insert with raw chicken stored above raw cut vegetables.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 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. Take the Food Managers Certificate and 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. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days
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11/21/2011 | 90 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Refrigerated, ready-to-eat, PHF foods 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 at 45F a max of 4 days.
- Handwashing sink at the grill was blocked and had containers in it.
- Use only food establishment approved pesticides.
- Certified food manager must be on site.
- Properly label all bottles containing cleaning solutions, legibly write labels on bottles, discontinue to use bottles if label is different from contents inside bottle.
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05/12/2011 | 83 |
- Discontinue storing personal food and drink items in reach-in cooler with customer's products. An area may be designated with proper signage in walk-in cooler for employee food and drink.
- Employee not using proper handwashing procedure. (Proper Handwash Procedure- 20 seconds with hot water and soap; dry with a single use towel.)
- Refrigerated, Ready-to-eat and Potentially hazardous foods not properly labeled with a use by date/ prep. date. All food stored in walk-in cooler that is PHF or RTE must be date labeled.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- Evidence of rodents observed. Pest control must treat establishment with in the next ten days for rodents. Please save receipt of service for inspector to see! *****Clean/sanitize all areas contaminated by rodents.
- Chemical being stored in chili sauce bottle. All chemicals must be properly labeled.
- One person per shift must be food manager certified. Establishment has 10 days to enroll an employee in a food manager course. Please save receipt of service for inspector to see!
- Knives found with dry food on them. All food equipment must be properly clean/sanitized. Clean/ sanitize soda fountain nozzles.
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11/30/2009 | 73 |
| No violation noted during this evaluation. | 07/15/2009 | 73 |
| No violation noted during this evaluation. | 12/30/2008 | 96 |
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