- 229.166 (c) (1) sufficient capacity. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. ESTABLISHMENT HAS NO HOT RUNNING WATER TO THE ESTABLISHMENT. ESTABLISHMENT MUST CLOSE UNTIL HOT WATER IS RESTORED TO ALL SINKS.
- Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. INSPECTOR OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINKS.
- 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. DISHWASHING MACHINE READING 0PPM CHLORINE. ESTABLISHMENT MUST PROVIDE ADEQUATE SANITIZER FOR WASHING, RINSING AND SANITIZING ALL DISHES AND UTENSILS PROPERLY.
- 229.163 (f) (1) 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. EMPLOYEES WASHING HANDS WITH ONLY SOAP AND COLD WATER. ALL EMPLOYEES MUST WASH HAND WITH WARM-HOT WATER WITH SOAP FOR 20 SECONDS AND DRY WITH PAPER TOWELS.
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10/06/2015 | 86 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. LEILANI IS STATE CERTIFIED TILL 6/2016, BUT IS NOT CITY OF SAN ANTONIO CERTIFIED. TO BE CITY CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
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03/05/2015 | 97 |
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. DISHWASHER SANITIZER IS NOT DISPENSING ADEQUATE AMOUNTS OF SANITIZER. DISCONTINUE USE OF DISHWASHING MACHINE AND USE THE THREE COMPARTMENT SINK.
- 229.165 (b) (1) (B)single service/use. Food specific container must be designed to allow effective cleaning. WHEN A CANNED PRODUCT IS OPENED YOU MUST REMOVE ANY REMAINDER PRODUCT AND PLACE IN A FOOD GRADE CONTAINER. DISCONTINUE USE OF TIN CAN FOR STORAGE.
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07/18/2014 | 94 |
- (b) (1) (B)single service/use. Do not use or reuse any single use items that are not safe. WHEN A CANNED PRODUCT IS OPENED YOU MUST REMOVE ANY REMAINDER PRODUCT AND PLACE IN A FOOD GRADE CONTAINER. DISCONTINUE USE OF TIN CAN FOR STORAGE.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. HANDWASHING UNIT WAS BLOCKED BY GREASE FILTER/CLEANER.
- ICE SCOOP STOTRE ON CARDBOARD.
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11/12/2013 | 94 |
- Need to replace the ice machine scoop.
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05/07/2013 | 97 |
- 229.164 (a) - Honestly presented. Observed lemons in walk-in cooler with mold. Food must be honestly presented, safe and unadulterated.
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12/12/2011 | 96 |
- A certified food manager was not on site at time of inspection. Provide for there to be a certified food manager at every shift.
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03/02/2010 | 97 |
| No violation noted during this evaluation. | 08/19/2008 | 100 |
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