- Establishment needs to make sure that all employee drinks are covered with a lid and kept away from food preparation areas.
- Establishment needs to make sure and provide manufacturer's information for packaged muffings and other packaged baked items within customer self-service area. Items will need to be provided with labels or be relocated so that it is out of customer reach. 229.164 (r) (1) (B) (iv) manufacturer info.
- Package of salad/other vegetables within reach in cooler sitting in the same container as raw beef; package of salad and one jalapeno was condemned. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- Establishment needs to keep strainers out of employee handwashing sink; this sink must be kept free/accessible at all times. 229.166 (i) (1) (A)HWS not accessible.
- 229.167 (e) (3) (A) no towels; Supply employee handwashing sink with paper towels.
- Do not store raid products near food items/clean equipment; keep windex bottle away from packaged single service cups and box of individually wrapped crackers for the possibility of cross contamination exists; keep all chemicals away from food items/clean equipment/single service articles. 229.168 (c) (1) toxics stored.
- Pots/pans that were clean were sitting on dirty shelf(observed inverted where food contact surface was touching). 229.165 (m) (1) (A)not clean; Will need to wipe down shelf and rewash/sanitize equipment.
- Employees need to make sure and wipe down tops of cans before opening(employee observed opening can, without first wiping down top of can; top was observed dirty).
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01/25/2016 | 76 |
- Potentially Hazardous food not at required temperature in cooling unit. Provide that all Potentially Hazardous food is kept at 41 degrees or below in cold hold unit.
- Provide all canned food to be reheated to an internal temperature of 135 degreess F or above. Observation: canned beans and canned cheese warmed to 70 degrees F and placed on hot table.
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info. Provide a proper label for repackaged pastries placed out for customer self service. Observation: repackaged pastries for customer self-service without labeling information. Food packages must be labeled as specified in law.
- Provide date mark label for refrigerated ready to eat food held in establishment for more than 24 hrs. Observation: Pasta & deli meat without a date mark label in refrigerator. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- * 229.163(b) Demonstation of Knowledge. Person In Charge could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course
- 229.171(f)permit required. 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) 207-5738.
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10/02/2014 | 73 |
- Potentially hazardous product has to be maintained at 41F or below.
- 229.167 (e) (3) (A) no towels. Need hand towel dispenser at the hand sink.
- 229.164 (o) (7) (A) consume by date (prepared). 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 on the premises, sold, or discarded, based on the temperature and time combinations specified. PHF kept over 24 hours needs to be labeled with name/date made/opened and a use by date which is 7 days FROM THE DAY that it is opened or prepared and or COOLED AND HELD FOR REHEATING.
- 229.165 (r) (3) (D)no sanitization.PROCEDURE WAS REVIEWED AND EXPLAINED TO PRESCRUB/WASH/RINSE/SANITIZE/AIRDRY.
- 229.166 (i) (1) (B) HWS improper use.The handwashing sink can be used only to wash hands, rinsed tomatoes using the faucwt in the handwash sink.
- The refrigeration unit in the storage roon needs to be totally cleaned. There is leakage on the bottom.
- 229.168 (d) (2) (A) (i) use toxics according to label. The sanitizer in the three compartment sink was well over 100PPM.
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07/16/2013 | 75 |
- Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound .
- Food employee washed hands in a 3-comp sink.
- Bulk food for customer self-dispensing lacking proper manufacturer's information.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- PROPER MANUAL WASH MUST BE;--WASH--RINSE --SANITIZE.
- CLEAN SODA NOZZLE.
- MUST RECENT LICENSE must be posted in customer view.
- Refrigerated, ready-to-eat food not properly marked with a use by date.
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08/28/2012 | 72 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- OBTAIN A VALID CERTIFIED FOOD MANAGER LICENSE IN 60 DAYS.
- 229.165 (h) (2)thermometer available. Walk in cooler without a permanently affixed thermometer. Provide thermometer in walk in cooler.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/09/2011 | 84 |
- Please provide that food items are not stored in ice machine.(Head of lettuce found in the ice machine. Ice and Lettuce condemned and thrown away.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.
- Please provide that all refrigeration units have a accurate and calibrated thermometer.(No thermometer in the cold hold unit in the kitchen area.)
- Please provide that all food contact surfaces are clean and sanitized.(Ice Machine has mold and mildew inside machine that needs to be cleaned and sanitized.)
- Please provide that the most current Food Inspection report is posted.(Follow-Up Inspeciton posted.)
- Please provide that all food contact surfaces are clean and sanitized.(Dirty Knives are being stored back onto magnetic holder.)
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07/27/2011 | 84 |
- Please provide that cooked food is stored in proper food contact containers.(Storing cooked bacon in cardboard box.)
- Please provide that Manual Ware Washing can reach a minimum temperature of 120F.(Three compartment sink measured at 109F at time of inspection.)
- Please provide that all refrigeration units have a accurate and calibrated thermometer.(No thermometer in the cold hold unit in the kitchen area.)
- Please provide that all food contact surfaces are clean and sanitized.(Meat slicer was dirty and needs to be properly cleaned.)
- Please provide that the current Food Establishment Permit is posted.
- Please provide that all food contact surfaces are clean and sanitized.(Ice Machine has mold and mildew inside machine that needs to be cleaned and sanitized.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Soda Dispensers are black with syrup and need to be cleaned and sanitized.)
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03/29/2011 | 84 |
- Please provide that a food contact surface or container is used to store PHF foods.(Cut vegatables being stored on shelve without container or food contact barrier.)
- Please provide that all refrigeration units have a accurate and calibrated thermometer.(No thermometer in the cold hold unit in the display area next to the coffee machine.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Soda dispensers are dirty with syrup and need to be cleaned and sanitized.)
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12/01/2010 | 90 |
- Please provide that all Food Contact Surfaces are clean and sanitized.(Soda dispenser is dirty and needs to be cleaned and sanitized.)
- Please provide that a current Food Establishment License is posted.(Expired: 6/30/10)
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08/19/2010 | 94 |
- Please provide that Potentially Hazardous Food is stored at 41 degrees Fahrenheit and below.(Food stored in the cold hold unit in front of establishment not at required temperature.
- Please provide that ice machine is cleaned and sanitized to remove mold build-up inside machine.
- Handwash station must be accessible to employees.(Handwash sink in the kitchen area has trashcan blocking the sink.)
- Please provide that handwash stations has soap and towels.(No towels at the handwash station in the kitchen area.)
- Please provide that manual warewashing sanitizing solution is 50-100ppm.(Measured sanitizing solution to be only 10ppm.)
- Please provide that a employee has a Certified Food Manager's License onsite at all times.
- Please provide calibrated and accurate thermometers in all refrigeration units.
- Please provide that food contact utensils are in good repair.(Broken knive found on the magnetic holder.)
- Please provide that the most current Inspection report is posted in plain site of the public.
- Please provide that employees change disposable plastic gloves when changing stations or tasks.(Observed employee moving from station to station without changing gloves.)
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04/06/2010 | 70 |
| No violation noted during this evaluation. | 01/22/2009 | 81 |
| No violation noted during this evaluation. | 10/02/2008 | 89 |
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