- All cold hold TCS foods must be held at 41 degrees F or below. *cut tom/let/onion at 54
- 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.*observed bare hand contact for hamburger buns/cut veg (let/tom/onion/pickles). Provided a department copy of bare hand contact document
- Store raw meats below ready to eat foods in reach in coolers *beef patties over cut onions
- Use commercial food grade pest control- remove household type sprays
- label cleaners removed from original containers *blue liquid/yellowish liquid is spray bottles
- Use only food grade containers for food storage
- Repair lid on reach in freezer *remove black tape
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10/26/2015 | 81 |
- Employee drinks require a lid and a straw *no twist top
- Store all medications in first aid kit OR away from food items
- Label spray bottles with common name of toxic material.
- At least 1 CFM must be on duty with City of San Antonio issued credentials. * CFM certificate is from Servesafe and is expired
- Provide a thin probe thermometer for cooking
- Discontinue using cutting board/prep area counter for direct food contact - counter is extremely worn
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03/11/2015 | 84 |
- all food handler drinks require a lid and a straw
- label all working toxic sray bottles that have been removed from a bulk container
- clean ice machine scoop
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12/15/2014 | 90 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact.
- Label all working containers
- Clean in use utencils.
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05/19/2014 | 90 |
- Provide for adequate backflow prevention device at all hose bibb connections- since hose hangs below the water line.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Clean ice machine
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11/22/2013 | 90 |
- Ensure toxic items are properly stored. (Pepto stored in reach-in cooler with food items)
- Ensure all food contact equipment and utensils are properly cleaned and sanitized. (Onion slicer was dirty at time of inspection.)
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03/26/2013 | 94 |
- 229.165 (k) (14) (A)sanitizing procedure...wash, rinse, sanitize...gave handout...
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12/05/2011 | 97 |
- Hamburger patties and chili inside a refrigeration unit were between 53-60 degrees F. The food had been in this unit for an unknown amount of time so the manager on duty voluntarily discarded these items.
- 229.163 (f) (1) 20 seconds. Employee was not washing hands for 20 seconds; employee dried hands with a cloth towel. Employees must wash their hand with soap and water for at least 20 seconds whenever they wash hands; employees must dry their hands with a multi-use paper towel or via a powered hand dryer.
- An employee was storing their drink inside ice that is used as food. Ice that is used as a food cannot be used to cool an employee's drink.
- 229.165 (h) (2)thermometer available. There were no probe type thermometers available for employees to use to ensure the attainment and maintenance of food temperatures. Obtain probe type thermometers for employees to use immediately.
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05/23/2011 | 84 |
- 229.163 (h) (7) raw to RTE. observed an employee handle raw food with gloved and bare hands and then handle ready to eat food without first washing hands. Employees must wash hands between handling raw and ready to eat food.
- 229.163 (f) (2) (A) vigorous friction. Observed an employee briefly run hands under running water and then dry hands on apron. Employees must follow the proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and drying hands with paper towel.
- Employees were not utilizing at least two barriers when handling ready to eat food. Prior to handling ready to eat food employees must perform a double hand wash followed by: using clean utensils to handle ready to eat food, using deli tissue or aluminum foil to handle ready to eat food, putting on a clean pair of gloves and handling ready to eat food with gloved hands, using a nail brush on finger nails and then handling ready to eat food with bare hands, or applying an alcohol based hand sanitizer to hands and then handling ready to eat food with bare hands. If employees handle ready to eat food with bare hands establishment must provide signed documentation stating that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing followed by the use of nail brushes and/or a hand sanitizer.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several flies in facility. Eliminate the presence of insects by using any approved means.
- There was no chemical sanitizer available to sanitize food contact surfaces at time of inspection. Obtain a an approved chemical sanitizer for food contact surfaces immediately.
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12/02/2010 | 86 |
- Cut onions, lettuce, and tomatoes were sitting in prep area at a temperature of 80 degrees. Manager on duty stated that these items had been out for about 30 minutes. Establishment may use these items until 7:00 pm. Any remaining food items must be discarded at 7:00 pm. Potentially hazardous food that is not being cooked, cooled, used in food preparation, or when time is being used as a public health control must be kept at 41 degrees F or below or at 135 degrees F or above.
- Observed food employee fail to wash hands between handling raw hamburger patty and clean cooking utensil. Food employees must wash hands between tasks that can lead to the contamination of food, clean equipment and utensils, and other food contact surfaces.
- Observed an employee's sealed drink being stored in the ice maker. Discontinue this practice immediately. Employee food and drinks may be stored in designated areas of refrigeration units.
- Food employees were not utilizing at least two barriers when handling ready to eat food. Prior to handling ready to eat food, food employees must perform a double hand wash followed by: using clean utensils to handle ready to eat food, using deli tissue or aluminum foil to handle ready to eat food, putting on a clean pair of gloves and handling ready to eat food with gloved hands, using a nail brush on finger nails and then handling ready to eat food with bare hands, or applying an alcohol based hand sanitizer to hands and then handling ready to eat food with bare hands. If food employees handle ready to eat food with bare hands establishment must provide signed documentation stating that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing followed by the use of nail brushes and/or a hand sanitizer.
- Observed several flies in kitchen area. Eliminate the presence of insects by using any approved means.
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05/24/2010 | 80 |
- 1 roach seen...
- obtain food managers certification within 30 days....by 12-05-2009...(handout given)...
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11/04/2009 | 94 |
| No violation noted during this evaluation. | 10/15/2008 | 97 |
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