- 229.164 (r) (1) (B) (iv) manufacturer info; Establishment will need to make sure and provide manufacturer's information for wrapped muffins and other wrapped baked items in customer self-service area.
- 229.167 (e) (3) (A) no towels; Make sure to provide paper towels at employee handwashing sink at all times.
- 229.168 (b) working container not labeled; Make sure to label all working spray bottles with the common chemical stored inside.
- 229.168 (c) (1) toxics stored; Store chemicals away from food items/drinks(packaged or not packaged).
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01/25/2016 | 90 |
- 229.164 (r) (1) (A) labeled properly. Label information is missing list of ingredients in proper order including a declaration of other additives. Food packaged in a food establishment is not properly labeled. Food packages must be labeled as specified in law.
- 229.164 (o) (7) (A) consume by date (prepared). 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.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. 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.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- * 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 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. Post most recent graded inspection report in customer view.
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10/20/2014 | 75 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F.
- 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.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course.
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03/25/2014 | 89 |
- potentially hazardous foods must be kept at 41F or below
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food must be maintained at 57° C (135° F) or above.
- 229.163 (g) Wash before RTE. Employees not following approved procedures for washing hands or using a suitable utensil or single use gloves when handling ready-to-eat foods. not washing hands prior to putting on gloves.
- 229.164 (r) (1) (B) (i) common name. Label information with the common name of the food, absent a common name, an adequately descriptive identity statement. 229.164 (r) (1) (B) (ii) descending ingredients. Label information without a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives when contained in the food and made from two or more ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. Label information without an accurate declaration of the quantity of contents.
- 229.165 (h) (2)thermometer available. need thermometer in small front refrigerator.
- 229.167 (p) (11) (C)insects/pests not minimized. There are gnats under yhe counter by the drain. There is water source on the floor and area by the drain.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Display the last regular inspection so clients have visual access.
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09/05/2013 | 73 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control.
- Customer dispensed bulk food missing label of manufacturer of processor.
- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it.
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09/06/2012 | 83 |
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.
- Frozen packages of meat inside handsink .
- Eggs stored above vegetables.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
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01/27/2012 | 83 |
- Please provide that all hot hold items are held at a minimum of 135F and above.(Egg and potato measured at 120F at time of inspection.)
- Please provide that a current inspection report and Food Establishment Permit are posted in public view.(Wall were just painted and Manager was unable to locate the permit and last Inspection report.)
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08/23/2011 | 92 |
- Please provide that all hot hold items are held at a minimum of 135F and above.(Egg and potato measured at 120F at time of inspection.)
- Please provide that all handwash staions are accessible.(Handwash station blocked with frozen food items and apron.)
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04/25/2011 | 92 |
- Please provide that soap and towels are provided at handsink in the kitchen area.(No soap or towels at hanhwash station.)
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Manager is Certified but was not onsite at time of inspection.)
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12/30/2010 | 94 |
- Please provide that all refrigeration units can maintain a temperature of 41 degrees fahrenheit and below.(Cold Hold unit Measured at 55 degrees fahrenheit.)
- Please provide that three compartment sink can reach a temperature of 120 degrees fahrenheit and above.(Hot water is broken and will be fixed by end of the day.)
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09/01/2010 | 92 |
- Please provide that an employee has a Certified Food Manager's License onsite at all times.(Manager has Food Manager's License but was not onsite at time on inspection.)
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05/07/2010 | 97 |
- Foods need to kepted at 135F. Unless you are going to use times as a control measure, you must keep a log of when foods were placed in warmer.
- Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- I told employee that she needs a cap or hair net.
- Need to properly dispense coffee stirs. (need to be individually wrapped or dispensed from a dispenser.)
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11/17/2009 | 85 |
| No violation noted during this evaluation. | 01/20/2009 | 76 |
| No violation noted during this evaluation. | 07/21/2008 | 91 |
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