- Observed several gnats near mop sink and trash can. Ensure that areas are free of food debris and are clean. Trash can needs to be continuously cleaned or moved to another location to help prevent gnats.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
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12/04/2015 | 94 |
- Observed cell phone directly on top of cutting board. Ensure that all personal items such as cell phones, are placed in a desginated area away from food or food prep areas.
- Observed gnats by hand sink next to 3 compartment sink. Use effective means of pest control for gnats. Save service receipts for verification.
- 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.
- 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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07/06/2015 | 86 |
- Observed food handler wash hands with cold water. 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.
- 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 down 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.
- Post most recent scored inspection report in public view.
- Ensure that all food contact surfaces are clean and in good condition such as bins holding dry wares, ect.
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02/19/2015 | 87 |
- Observed several employees switch between tasks without washing their hands. 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 drinking from a cup without lid or starw. 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 pitchers full of water inside two hand sinks. Observed boxes and a wire rack blocking third hand sink. Do not place any items in front or inside hand sink at all times.
- In use utensils/wares dirty to sight/touch.
- All food contact surfaces must be in good condition.
- Equipment used for direct food contact must be cleaned at least every 4 hours ie. Meat slicer.
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10/07/2014 | 86 |
- Observed sliced deli meats and produce in walk in cooler with date labels consisting of the prep day. Ensure potentially hazardous foods that are kept for more than 24 hours have a date label consisting of the "use by" date. The "use by" date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, there was not proof of a certified food manager. Ensure there is at least 1 certified food manager present at all times during hours of operation.
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01/24/2014 | 93 |
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