- 229.165 (r) (3) (D)no sanitization. Use 3 compartment sink for proper manual ware washing. OBSERVED DISHWASHER SKIP THE SANITIZER PROCESS WHEN WASHING DISHES. (SANITIZER READING 100PPM)
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03/18/2016 | 97 |
| No violation noted during this evaluation. | 09/01/2015 | 100 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN INSIDE DRAWER WHERE ALL UTENSILS ARE STORED ON PREP TABLE.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration. ALL EQUIPMENT TO MAINTAIN A 41F DEGREE TEMPERATURE OR BELOW. DOUGH RETARDANT COOLER IS AT 45F DEGREES.
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12/08/2014 | 94 |
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart. INSPECTOR FOUND EMPLOYEE PLACING SOAP AND BLEACH TOGETHER FOR WASHING & SANITIZING. DISCONTINUE THIS PRACTICE. TO PROPERLY USE 3 COMPARTMENT SINK: 1. WASH = WATER & SOAP, 2. RINSE = WATER ONLY, 3. SANITIZE = BLEACH & WATER (50-100PPM CHLORINE), 4. AIR DRY
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND SHOW PROOF. TO BE CITY OF SAN ANTONIO CERTIFIED YOU MUST TAKE CLASS, PASS STATE EXAM AND THEN TAKE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
- 229.163 (i) not in HWS. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. INSPECTOR WITNESSED AN EMPLOYEE WASH HANDS AT THE 3 COMPARTMENT SINK. ALL EMPLOYEES MUST WASH HANDS AT THE HANDSINK WITH SOAP AND WARM TO HOT WATER FOR 20 SECONDS AND DRY WITH PAPERTOWEL.
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06/03/2014 | 90 |
- Clean the pizza tray box areas.Clean on top of the ovwn areas.
- Need to renew the food mgr certification.
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10/02/2013 | 94 |
- Observed reheating being done in the hot hold. Food items must be reheated within 2 hours to 165 degrees F.
- 229.164 (r) (1) (B) (i) common name. Observed food item out of original package in a bulk container with out a label stating the common name. Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.166 (g) (3) mop sink. Observed no mop sink. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water.
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11/28/2012 | 88 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed bare hand contact without double control measures in place. If establishment chooses to not follow double control measures, gloves must be used at all times. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Handout of handling ready-to-eat foods was provided.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed shelled eggs above ready to eat foods. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food. Provide proper shelving handout.
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11/15/2011 | 92 |
- employee seen changing tasks of food handling without proper handwashing
- bare hand contact without double control measures in place. If establishment chooses to not follow double control measures, gloves must be used at all times
- no employee present with food manager's certificate. At least one employee must be present at all times of business hours with certificate.
- thermometer missing in reach in cooler holding pizza toppings
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05/06/2010 | 86 |
| No violation noted during this evaluation. | 11/20/2008 | 93 |
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