- Establishment needs to make sure to keep cut melons at a cold hold temperature of 41 degrees F and below, unless establishment is in the process of preparing items(items just sitting on cart). Temperature of cut honeydew melon was 50 degrees F and cut watermelon was 49.8 degrees F; items had not been off cold hold temperature for more than 4 hours.
- 229.163 (h) (8) before gloves; Make sure to always wash hands correctly before putting gloves on to work with food items/clean equipment/kitchenware.
- Establishment needs to make sure and provide labels(manufacturer's information, to include name/physical address of manufacturer and list of ingredients/allergens)for individually wrapped muffins/cookies/other baked items whenever these items are in a customer self-service area. Items can be placed out of customer self-service area(ie behind shelf)and then no information would need to be provided. 229.164 (r) (1) (B) (iv) manufacturer info.
- 229.167 (e) (3) (A) no towels; Make sure to supply paper towels at employee handwashing sink so paper towels are convenient for employee use.
- 229.168 (b) working container not labeled; Make sure to label all working containers holding a chemical/toxic item with the name of that common chemical inside.
- Establishment needs to make sure and provide at least one employee to be food manager certified and be physically present during the hours of operation.
- 229.165 (m) (1) (A)not clean; Dirty tongs observed within bin holding clean items; observed dirty pan on bottom shelf in back; establishment will need to make sure and rewash these items, followed by rinsing, and then finally sanitizing the equipment/kitchenware at a 50-100 ppm chlorine or 200-400 ppm of a quat based sanitizer.
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01/29/2016 | 75 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food not at proper temperature in hold unit. PHF must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. (ie. muffins, brownies, pudding,& salads) Food packages must be labeled as specified in law.
- 229.164 (o) (7) (C) lunch meat - deli. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Reach in cooler at 45 degrees F. Reach in cooler must be set to cold hold food at 41 degrees or below
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.168 (c) (1) toxics stored. Staff medication accessible to children. Observation: toxic chemicals stored in the wash bay of the 3-bay sink. Do not store toxic items so that food may be contaminated.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC 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 down 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. Registering and successfully completing a Food Manager Certification course
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
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10/09/2014 | 72 |
- Owner says that he has taken the a food safety class but unable to show proof of certification. Ensure to proof of certification.
- Ensure to have a thermometer to monitor the attainment of food products. 229.165 (h) (2)thermometer available.
- The sanitation of the kithchen is poor. Ensure to clean all food contact surfaces throughout the kitchen.
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02/18/2014 | 91 |
- 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (v) nutrition label. If you rewrap a product made and distributed by someone else, then you need state of Texas food manufacturer license, also if the rewrap is picked up by the customer than you need the proper label on them.
- * 229.163(b) Demonstation of Knowledge. Need FMCC certificate
- 229.165 (h) (2)thermometer available. Need food thermometer scale 0F-220F and a thin probed type food thermometer
- Ch 13, Art II, section 13-26 Display permit. The food establishment license needs to be displayed and easily seen.
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08/26/2013 | 87 |
- Food packaged in a food establishment is not properly labeled.
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11/05/2012 | 96 |
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control.
- Label is absent and descriptive statement.
- Hand sink has no hot water. Hot water at hand sink is less than 100 degrees.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
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03/30/2012 | 84 |
- 229.167 (p) (5) improper use of sinks. Maintenance tools cleaned in the __3 COMPARTMENT____ washing sink. Never clean mops, brushes, brooms, etc in the __3 COMPARTMENT____ washing sink. Use the mop sink.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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10/18/2011 | 92 |
| No violation noted during this evaluation. | 05/23/2011 | 100 |
| No violation noted during this evaluation. | 02/02/2011 | 100 |
| No violation noted during this evaluation. | 10/14/2010 | 100 |
| No violation noted during this evaluation. | 06/15/2010 | 100 |
- Need to raise the temperature on the warmer.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
- Need a thermometer in the freezer.
- Properly dispense coffee stirrers. Clean the soda nozzles.
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01/26/2010 | 86 |
| No violation noted during this evaluation. | 01/20/2009 | 74 |
| No violation noted during this evaluation. | 07/22/2008 | 94 |
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