- 229.167 (p) (5) use of wrong sinks. Pitcher stored inside sink.
- 229.165 (f) (12) (B)integral thermomter. Need thermometers for all freezers and coolers storing potentially hazardous foods.
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03/30/2016 | 93 |
- 229.167 (p) (5) use of wrong sinks. Hand washing sink for hand washing only. Items stored inside hand sink.
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date labeling for refrigerated cooked foods.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be a certified food manager.
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09/02/2015 | 89 |
- 229.164 (o) (7) (A) consume by date (prepared). Need expiration date labeling for re-refrigerated cooked foods.
- 229.171(f)permit required. Post most current food establishment license. Current posted license is expired. Copies and or renewals may be obtained at the health desk located at 1901 S. Alamo, City of San Antonio Business and development Center.
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03/27/2015 | 93 |
| No violation noted during this evaluation. | 04/16/2014 | 100 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. ie. Cooked rice, beans, hot dog chili.
- 229.168 (c) (1) toxics stored. Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. ie. Store quat tablets below food containers.
- 229.165 (m) (1) (B)grease and soil accumulation. Clean excess grease from stove side of fryer and change grease. Grease appears black in appearance.
- #22- One person per shift needs Food Manager Certification.
- Ch 13, Art II, section 13-26 Display permit. Post most current Food Safety inspection within public view
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10/07/2013 | 84 |
- 229.163 (h)- before handling. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.167 (p) (5) use of wrong sinks. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility, not in the warewash sink.
- 229.167 (p) (5) use of wrong sinks. Never mix cleaning chemicals in the warewashing sink. Use the mop/service sink.
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08/24/2012 | 92 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Properly shelve foods to prevent cross contamination. Observed raw meats (chicken, beef) stored above vegetables, breads, cooked rice in cooler.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observ ed uncovered cooked rice in cooler (stored under raw chicken).
- 229.166 (f) (2) (A)HWS>100F. Provide for hot water in restroom handsinks (in backroom) to be no less than 100F.
- 229.165 (h) (2)thermometer available. Replace broken thermometer in one of the refrigerators.
- 229.165 (m) (1) (A)not clean. Food-contact surfaces and utensils not clean to sight and touch: clean and sanitize can opener and inside ice machine.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces. Observed chical in spray bottle stored next to single service items.
- Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.
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11/10/2011 | 76 |
| No violation noted during this evaluation. | 03/24/2009 | 79 |
| No violation noted during this evaluation. | 11/14/2008 | 77 |
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