- MUST LABEL BULK FOOD CONTAINER WHERE INDICATED.
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10/27/2015 | 96 |
- LABEL BULK FOOD CONTAINER AS TO CONTENTS WHERE MISSING LABEL - EXAMPLE, FLOUR.
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07/15/2015 | 96 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - SALTS, SUGARS, FLOORS, ETC.
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01/23/2015 | 96 |
| No violation noted during this evaluation. | 01/20/2015 | 100 |
- MUST LABEL ALL BULK FOOD CONTAINERS AS TO CONTENTS.
- ALL PREPARED FOOD ITEMS MUST BE DATE MARKED AS TO TIME ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
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08/14/2014 | 92 |
- MUST MAINTAIN MEAT COVERED/PROTECTED EVEN WHILE IN REFRIGERATOR STORAGE.
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04/11/2014 | 96 |
- MUST REMOVE THIS PRODUCT TO PROPERLY WORKING REFRIGERATOR SO THAT IT REACH AN INTERIOR TEMPERATURE OF 41F WITHIN 4 TO 5 HOURS.
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09/27/2013 | 95 |
- YOUR CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT HAS EXPIRED AS OF 3/31/2013 AND MUST BE RENEWED WITHINT THE FOLLOWING 10 DAYS.
- MUST REMOVE EGGS FROM STORAGE IN VEGETABLE REFRIGERATORS IF ITS TEMPERATURE IS TO BE KEPT AT 45F. EGGS MUST BE KEPT 41F OR BELOW AT ALL TIMES.
- MUST FURNISH ALL REFRIGERATORS WITH THERMOMETERS WHERE MISSING.
- FOOD MANAGER CERTIFICATION NEEDED FOR ALL MANAGERS/PROPRIETORS ON DUTY.
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04/02/2013 | 86 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs over ready-to-eat foods, tomatoes. Use the following when storing food: stack poultry (eggs), beef, pork, fish and ready-to-eat in ascending order; when possible seperate raw from cooked and ready-to-eat. Otherwise, store raw below cooked, and ready-to-eat.
- 229.167(p)(11)(C)rodents. Observed rub marks around hole in ceiling and droppings under it. Eliminate the presence of rodents by using any approved means
- 229.165 (m) (1) (A)not clean. Food storage shelves had dead roaches and dirt. Clean these surfaces routinely to remove build up of dirt.
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12/13/2012 | 90 |
- 229.168 (d) (2) (C) restricted use pesticide. Toxic chemicals not used as directed by law, Can of spray raid. This insecticide is not Car using in a food establishment, remove.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Provide for adequate backflow prevention device, Hose Connection Vacuum Breaker.
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sink. Use this sink is for handwashing only.
- Maintain cold hold items at 41 degrees F or less. Items in prep unit at SS degrees going on 4 hours. Place in cold hold and bay to 41 degrees K or less. Discard at end of day.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- * Provide for one Certified Food Manager to be in the establish meant when in operation.
- 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean). Clean all internal surfaces of equipment used in Storing food, and preparing food. 229.165 (m) (1) (B)grease and soil accumulation. Non food contact surfaces not free a accumulated grease. Clean surfaces regularly to remove grease.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, and Cleaning utensils. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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02/27/2012 | 71 |
| No violation noted during this evaluation. | 09/06/2011 | 73 |
- Wash hands with hot water with hot water (100F minimum) and soap for a minimum of 20 seconds. Wash hand after putting on cap, changing tasks, handling raw food etc.
- At time of inspection, hot water is turned off because of a leak. Hot water must be available at all times.
- A Certified Food Manager must be availble during all hours of operation at this establishment.
- Both refrigerators and both reach in cooler have no thermometers
- Boiled beef and stock at 12 noon at 86F on counter since the morning at unspecified time. After cooking/boilinhg cool uncovered in shallow pans to 70F within 2 hours then transfer to refrigerator to reach a temperature of 41F or below. All prepared/cooked/cut foods and vegetables must maintain a temperature of 41F at all times.
- Observed torn bags of chicken above ice in freezer. Store bagged raw chicken below or away from ice in freezer.
- Store eggs below vegetables.
- Store uncooked meats above cooked meats. Store raw meats accordingly: seafood and pork, then beef and lastly chicken.
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04/13/2010 | 77 |
| No violation noted during this evaluation. | 05/12/2009 | 74 |
| No violation noted during this evaluation. | 10/27/2008 | 91 |
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