- Do not store any items inside hand sink for any length of time. i.e. containers in handsink
- Use effective means of pest control for gnats in dry storage area. Save service receipts for verification
- 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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10/16/2015 | 90 |
- Do not store any items inside hand sink for any length of time. i.e. a cherry in sink.
- Use effective means of pest control for gnats. Save service receipts for verification.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation.
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08/25/2015 | 90 |
| No violation noted during this evaluation. | 01/20/2015 | 100 |
| No violation noted during this evaluation. | 10/03/2014 | 100 |
| No violation noted during this evaluation. | 06/13/2014 | 100 |
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(OBSERVED TIN PAN STORED INSIDE DESIGNATED HANDWASHING SINK.)
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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02/24/2014 | 93 |
- Observed an employee drink on a shelf in the walk in cooler. All employee drinks must be kept in a designated area away from food to prevent any cross contamination.
- Observed a pickle slice in the handsink. Ensure that to hand sinks are used only for washing hands. Other items may not be washed or dumped in hand sinks.
- Establishment did not have a certified food manager on duty at time of inspection. Ensure that a food manager is present when there is any food prep and cooking.
- Shelving in walk in cooler and dry storage had food build up and felt greasy to touch. Ensure that all food contact surfaces are clean to sight and touch.
- Observed onions and bags of sugar stored on bottom shlef of drying rack. White container with bags of granulated sugar had water pooling in it. Ensure that food is not stored below drying rack to prevent cross contamination from sanitizing solution dripping from clean dishware.
- White containers used to store clean utinsels had food debris in the bottom of them. Ensure that the containers used to store clean utinsels are cleaned and sanitized.
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09/10/2013 | 87 |
- 229.165 (m) (1) (A)not clean. Observed food contact surfaces with food debris on the food preparation side that is not in use. Food equipment should be stored clean or kept clean until use.
- 229.167 (e) (2) no soap. Hand sink in the back of the establishment by the three comaprtment sink did not have soap. Supply each handwash station with soap.
- A large piece of equipment was being store underneath the hand sink next to the 3 comaprtment sink which made the sink inaccessible. Handwashing facility must be fully accessible at all times for employee use;there can be no barriers.
- Current permit was not displayed during the time of the inspection. Post most recent permit should be displayed at all times.
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02/18/2013 | 88 |
- Evidence of a food manager was not present during time of inspection. Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed clean utensils inside of a silver bin with food debris inside. All food contact surfaces must be clean and all dishes/utensils must be stored clean.
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03/29/2012 | 94 |
- 229.167 (p) (5) improper use of sinks. Observed employee cleaning utensils inside the handsink. A handsink is only to be used by employees to wash hands, and only wash hands.
- 229.164 (r) (1) (A) labeled properly. Food can on shelf, missing its label. All food products in establishment must have a proper label on them, so employees know what product is inside of can.
- 229.166 (i) (1) (A)HWS not accessible. Utensils were being store/kept inside of handsink. Do not place items inside handsink, handsink must be kept empty at all times, so employees may use handsink, for hand washing.
- 229.168 (c) (2) toxics above items. In two different areas, found bottle of cleaner, and a bottle of bleach being stored directly over food items. Toxics cannot be stored in any manner, where they have the potential to contaminate food or food contact surfaces.
- Observe employee using handsink to clean utensils. Instruct employees that they only proper way to clean utensils is by using a 3 compartment sink, or approved dish machine.
- 229.165 (q)food contact not sanitized. Observed employee using a paper towel, that he wet using water from handsink. Then began cleaning food equipment with it. When cleaning food contact surfaces, must use a proper sanitizing solution. At no point did employee use any sanitizer.
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06/16/2011 | 80 |
| No violation noted during this evaluation. | 10/29/2010 | 100 |
| No violation noted during this evaluation. | 01/29/2009 | 93 |
| No violation noted during this evaluation. | 06/11/2008 | 100 |
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