- Bleach water, being used as sanitizer for cloth towels, read at a very high concentration. Ensure that bleach solutions used for sanitizing is maintained at 50-100ppm.
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03/07/2016 | 97 |
- sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
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10/29/2015 | 97 |
No violation noted during this evaluation. | 08/04/2015 | 100 |
- Sanitizer used for cloth towels was too high. Ensure that concentration reads at 50-100ppm. Chlorine test strips should be purchased to ensure proper concentrations are maintained.
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04/13/2015 | 97 |
No violation noted during this evaluation. | 11/14/2014 | 100 |
No violation noted during this evaluation. | 06/20/2014 | 100 |
No violation noted during this evaluation. | 02/04/2014 | 100 |
No violation noted during this evaluation. | 10/01/2013 | 100 |
- OBSERVED FOOD BEING STORED IN REFRIGERATOR UNIT TO NOT BE AT PROPER COLD HOLD TEMPERATURE OF 41 OR BELOW. OWNER STATED THE FRIDGE FROZE AND SHE UNPLUGGED IT TO ALLOW IT TO MELT DOWN (REMOVING ALL PHFS) OWNER STATED THEIR MAINTENANCE MAN WOULD COME OUT AS SOON AS POSSIBLE TO CORRECT THE PROBLEM. FOR THE TIME BEING, ENSURE TO STORE ALL FOOD UNDER PROPER COLD HOLD TEMPERATURES OF 41 OR BELOW.
- OBSERVED EMPLOYEE UNLOCK DOOR WITH KEYS AND CONTINUED PLACING SLICED PICKLES ON THE BURGERS BEING PREPARED. ENSURE EMPLOYEES ARE WASHING HANDS AS OFTEN AS NECESSARY, WHILE SWITCHING TASKS AND HANDLING FOOD, TO PREVENT CROSS CONTAMINATION.
- OBSERVED REFRIGERATOR TO NOT BE WORKING PROPERLY WITH PROPER COLD HOLD TEMPERATURE OF 41 OR BELOW, AS STATED ABOVE. ENSURE TO CORRECT PROBLEMS IN ORDER TO MAINTAIN PROPER COLD HOLD TEMPERATURES FOR FOODS 41 DEGREES AND BELOW.
- OBSERVED SMALL REFRIGERATOR (STORING COLD CANNED DRINKS AND FRUIT CUPS) TO READ AT 55 DEGREES DETERMINED BOTH MY INSPECTOR'S THERMOMETER AS WELL AS THERMOMETER IN UNIT. ENSURE TO CORRECT ISSUE TO MAINTIN FOODS AT 41 DEGREES OR BELOW.
- OBSERVED HAND SINK TO BE COVERED BY BOX PLACED ON TOP. HAND SINK SHOULD BE FREE OF BLOACKAGE AND SHOULD BE READILY AVAILABLE FOR PROPER HANDWASHING.
- CERTIFIED FOOD MANAGER WAS NOT PRESENT AT BEGINNING OF INSPECTION. ONE CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION.
- OBSERVED EMPLOYEES PREPARING HAMBURGERS, TOUCHING LETTUCE, PICKLES, ETC WITH BARE HANDS. PROPER DOCUMENTATION WAS NOT POSTED AND AVAILABLE. IF A BARRIER SUCH AS GLOVES, UTENSILS, ETC WILL NOT BE USED TO HANDLE READY TO EAT ITEMS, ENSURE THE FOLLOWING IS PROVIDED AND POSTED. A FORM WITH THE FOLLOWING STATEMENTS: 1. THE 2 BARRIERS THAT WILL BE USED FOR HAND WASHING (EX. DOUBLE HAND WASHING AND USE OF HAND SANITIZER, ETC) 2. THE CORRECTIVE ACTION THAT WILL TAKE PLACE WHEN RULES ARE NOT FOLLOWED (EX. RETRAIN EMPLOYEES, DISCARD FOOD THAT WAS TOUCHED IMPROPERLY, ETC) 3. SIGNATURES OF FOOD HANDLERS.
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05/23/2013 | 78 |
- 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. ENSURE TO REGISTER CERTIFIED FOOD MANAGER CERTIFICATE WITH CITY: FEE OF 15.45 CAN BE PAID AT 1901 S ALAMO ST SAN ANTONIO TEXAS 745AM - 430PM MON - FRI 210-207-0135.
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01/14/2013 | 94 |
- Ensure that thermometers are provided in all refrigeration units. (No thermometer was found in reach in freezer.)
- Ensure that all prepared food that are stored in the reach in cooler is properly date labeled with a prep date. (Cut lettuce not labeled with prep date.)
- Ensure that no raw product is stored over produce. (Hamburger patties stored above lettuce.)
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01/02/2012 | 89 |
- There is no hot water in establishment. Water heater turned off.Restaurant closed on their own till plumber gets here. They will call me when ready.
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03/21/2011 | 96 |
- There is no backflow preventer present.(outside faucet)
- need to have the dumpster picked up and clean around it.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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09/27/2010 | 90 |
No violation noted during this evaluation. | 05/05/2010 | 100 |
- EMPLOYEE/COOK OBSERVED HANDLING COOKED, READY TO EAT FOODS WITH BARE HANDS AND WIPING HANDS WITH PAPER TOWEL.
- EMPLOYEE/COOK OBSERVED HANDLING RAW BEEF PATTIES AND THEN HANDLING COOKED, READY TO EAT FOODS; COOKED PATTIES, BREAD, VEGETABLES, WITHOUT HANDS.
- EMPLOYEES NOT WASHING HANDS BETWEEN TASKS.
- WEARING OF JEWELRY ON HANDS AND WRISTS IS PR0HIBITED EXCEPT FOR A SIMPLE WEDDING BAND. COOK WEARING MORE THAN SIMPLE WEDDING RING ON LEFT HAND
- Refrigerated, ready-to-eat food not properly marked with a use by date. FOOD ITEMS PREPARED, COOKED AND HELD, OR PROCESSED, SHALL HAVE ON CONTAINER A USE BY DATE NOT TO EXCEED 7 DAYS FROM THE DATE ITEM PREPARED IF HELD AT 41 DEGREES FARENTHEIT.
- NO CERTIFIED FOOD MANAGER ON DUTY
- THERMOMETERS MISSING IN LARGE REACH IN COOLER.
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12/09/2009 | 74 |
No violation noted during this evaluation. | 07/24/2009 | 100 |
No violation noted during this evaluation. | 03/10/2009 | 100 |
No violation noted during this evaluation. | 11/28/2007 | 100 |
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