- Registering and successfully completing a Food Manager Certification course. FREDERICK HAS A COMPLETION OF FOOD MANAGER CLASS BUT NEEDS TO TAKE THE EXAM.
- 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. OBSERVED KNIVES BEING STORED INBETWEEN EQUIPMENT DIRTY, CLEAN AND SANITIZE BEFORE USE.
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. EQUIPMENT NOT CLEANED FROM GREASE BUILD UP AND LIQUID DEBRIS.
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12/14/2015 | 94 |
- Provide adequate hot holding equipment. TWO REACH-IN COOLERS ON THE LINE ARE NOT HOLDING A 41F DEGREE TEMPERATURE. ALL REFRIGERATION UNITS HOLDING MEATS, FISH AND ANY OTHER POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN A 41F DEGREE TEMPERATURE OR BELOW.
- 229.167 (p) (5) improper use of sinks. Employee filling pitchers of water in hand sink. Use this sink is for handwashing only. OBSERVED AN EMPLOYEE FILLING PITCHER OF WATER FROM HANDWASHING SINK. THE HAND SINK IS ONLY TO BE USED FOR WASHING HANDS.
- 229.165 (m) (1) (A)not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED A SPATULA BEING STORED ON A DIRTY HOOK IN STORAGE. SPATULA IS TO BE USED FOR FISH. ALL FOOD CONTACT SURFACES TO BE STORED CLEAN.
- Toxic chemicals not used as directed by law. Use poisonous or toxic materials according to additional establishment by the department. TOWEL SANITIZER IS READING 200 PPM, WHICH IS TOO STRONG = TOO TOXIC. USE CHEMICAL TESING STRIPS WHEN USING BLEACH FOR SANITIZER (50-100PPM).
- 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 VALID FOOD MANAGERS CERTIFICATION AND THE CITY CERTIFICATION. YOU MUST TAKE AND PASS THE STATE EXAM, RECEIVE CERTIFICATE AND TAKE IT TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). QUESTIONS CALL 210-207-0135.
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07/15/2015 | 79 |
- 229.166 (i) (1) (B) HWS improper use. Maintenance tools cleaned in the hand washing sink. Use this sink is for handwashing only. UTENSILS WERE BEING STORED IN THE HANDWASHING SINK, THIS SINK IN ONLY FOR HANDWASHING.
- 229.165 (h) (2)thermometer available. REACH in cooler without a permanently affixed thermometer. Provide thermometer in REACH in cooler. ALL COOLERS TO HAVE THERMOMETERS.
- 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. DISCONTINUE USE OF THE DISHWASHER UNTIL CHLORINE CAN BE RESTORED TO PROPER CONCENTRATION OF 50-100PPM.
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12/08/2014 | 90 |
- Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. FOOD CONTACT SURFACES IMPROPERLY STORED, OBSERVED KNIVES NOT ON MAGNET BUT STUCK INBETWEEN MAGNET AND WALL.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration. TWO DIFFERENT COOLERS ARE NOT HOLDING A 41F DEGREE TEMPERATURE. (67F & 45F DEGREES) HAVE ALL REFRIGERATION BEHIND THE LINE CHECKED TO MAINTAIN A 41F DEGREE TEMPERATURE.
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food inside reach-in cooling units not properly cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN INSIDE MICROWAVE.
- 229.165 (h) (2)thermometer available. Provide thermometer in reach-in cooler. PROVIDE A THERMOMETER IN ALL REFRIGERATION AT GRILL, TWO (2) REACH-IN COOLERS.
- Potentially Hazardous food not at required temperature in cooling unit. OBSERVED PHF TO BE OFF TEMPERATURE IN REACH-IN COOLER NOT HOLDING TEMPERATURE.
- 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 MUST BE PRESENT & SHOW PROOF AT TIME OF INSPECTION. TO BE CITY CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45).
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03/31/2014 | 83 |
- Food contact surfaces not cleaned and sanitized. DO NOT STORE FOOD CONTACT SURFACES INBETWEEN EQUIPMENT AND WALL. ALL FOOD CONTACT SURFACES MUST BE STORED ON A CLEAN AND DRY SURFACE (WALL MAGNET).
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10/17/2013 | 97 |
- 229.164 (r) (1) (B) (i) common name. Observed food items out of original package in a bulk container with out a label stating the common name of the food. Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.164 (o) (7) (A) consume by date (prepared). Observed cut vegetables, spring rolls, meats out of original package all with out date labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. 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.
- 229.165 (k) (14) (A)chlorine solution. Observed mechanical dishwasher not releasing chlorine,the test strip did not change color. Keep chlorine sanitizing solution within (50ppm-100ppm).
- 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.
- 229.165 (h) (2)thermometer available. Observed thermometers missing in reach in coolers. Provide thermometers in all coolers holding potentially hazardous foods.
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11/28/2012 | 83 |
- Reach-in cooler not working properly. Chef had put meats and cut vegetables in reach-in cooler. Salmon temperature was at 53 degrees F. and avacado was at 50 degrees F.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Fork with egg yolk was observed in hand washing sink.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Observerd raw beef above sauces.
- 229.164 (o) (7) (A) consume by date (prepared). 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. Observed no date markings for food prepared the day before.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels. Observed no disposable towls at hand washing station.
- 229.165 (h) (2)thermometer available. Provide thermometer in cooler. Observed no thermometers in reach in coolers.
- 229.165 (m) (1) (A)not clean. Clean equipment before each task. Observed a fork in side the cheese bin.
- 229.165 (m) (1) (A)not clean. Observed mold in ice machine.
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07/21/2011 | 74 |
| No violation noted during this evaluation. | 01/30/2009 | 68 |
| No violation noted during this evaluation. | 02/13/2008 | 83 |
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