- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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02/09/2016 | 97 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous Foods must be maintained at or below 41 degrees Fahrenheit after being properly cooled for storage. Items in an ice bath were at or above 50 F. When usinng ice as a cooling agent, the entire container needs to be in contact with the ice, not just the bottom. This is to keep consistent temperature through out the food. Another help when using ice is placing the food in stainless steel containers. An option is to place a time to indicate 4 hours after being taken off of temperature control. The items would need to be discarded after 4 hours.
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
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10/27/2015 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. items stacked on top of each other with plastic wrap covers. Items on the bottom had the wrap pushed out of the way alowing contact with the bottom of the items above. Use hard covers to stack items like this.
- 229.171(f) Last inspection posted. Most recent graded inspection report must be posted in customer view. Post Heimlich Manuever poster. Post most recent graded inspection report in customer view.
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07/09/2015 | 93 |
- 229.168 (c) (1) toxics stored. Storing toxic next to food items an food service item. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
- 229.164 (o) (7) (B) consume by date (pkgd). Potentially Hazardous Foods packaged at a food processing plant and open for consumption in an establishment shall have a dating method indicating the date when opened if held over 24 hours. Deli meat in the establishment was not labeled with the date opened. The original manufacture date and packaging was not retained for recall purposes. Date deli meats when open and discard after 7 days or a time frame determined by product type and evidence it is good for the time frame used.
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03/05/2015 | 93 |
| No violation noted during this evaluation. | 11/06/2014 | 100 |
- 226.164 (5) contamination from other sources. Location of cart and clean dishware right on top of hand sink. Water, soap, and dirt from hands splashed on food and dish ware. Reposition cart away from hand sink.
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled bottle. Properly label all bottles, legibly write labels on bottles, discontinue to use bottles if label is different from contents inside bottle.
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06/30/2014 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. 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.
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02/11/2014 | 94 |
- STORE ALL PERSONAL ITEMS SEPARATE FROM FOOD CONTACT SURFACES AND DISHWARE. OBSERVED EMPLOYEE CLOTHING AND HANDBAG BEING STORED ON TOP OF CLEAN GLASS STACKS.
- DURING THE INSPECTION THE WALK IN COOLER WAS BEING SERVICED. EARLY TEMPERATURE READINGS RECORDED WERE BETWEEN 52F TO 60F. ONCE REPAIRS WERE COMPLETED THE TEMPERATURE OF THE WALKIN WAS RECORDING 40F. MANAGER STATED THAT THE WALK IN COOLER COMPRESSER HAD WENT OUT. HE FURTHER STATED THAT THEY HAD DISCARDED ALL POTENTIALLY HAZARDOUS FOODS AND PROCESSED FOODS THAT WERE IN THE WALK IN COOLER. ADDITIONAL BAGS OF PROCESSED FOODS (CARROT SLICES/PROCESSED GARLIC ETC.) WERE VOLUNTARILY DISCARDED IN THE DUMPSTER DURING THIS INSPECTION. INFORMED MANAGEMENT THAT THE WALK IN COOLER MUST MAINTAIN A TEMPERATURE OF 41F OR LOWER FOR ADEQUATE STORAGE OF POTENTIALLY HAZARDOUS/PROCESSED FOODS. MANAGER STATED THEY WILL COMPLY.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING OPENING HOURS. PROVIDE CERTIFICATE OF COURSE COMPLETION/CITY FOOD MANAGERS CERTIFICATE AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
- CLEAN AND SANITIZE INSIDE OF ICE MACHINE TO REMOVE GRIME PRESENCE.
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10/08/2013 | 87 |
- Ensure a certified food manager is present during all hours of operation. During inspection no certified food manager was on duty.
- Please ensure that both soap and towels are available at kitchen handsink. Found handsink without towels.
- Eliminate the presence of gnats by using any approved means. Observed many gnats in brewing room and in bar area.
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. During inspection employee drinks were observed in food prep areas and on equipment.
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01/22/2013 | 87 |
| No violation noted during this evaluation. | 03/23/2012 | 100 |
- Please ensure proper hygenic practices and ensure handsinks are used only for handwashing. Found handsink used as a beverage dumping station. Please install signage at handsinks.
- Please ensure that both soap and towels are available at kitchen handsink. Found handsink without towels.
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05/19/2011 | 93 |
| No violation noted during this evaluation. | 02/23/2009 | 96 |
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