- Walk in cooler was at 57 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. Uncut produce may be kept in cooler but if using it for cold hold food items such as sour cream, cooler must be at 41 degrees F or below.
- Observed employee rinse hands off in hand sink with gloves on and did not fully wash hands. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. When switching between tasks; gloves must be discarded, hands washed properly and then new gloves put on.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that most recent inspection report is posted in public view at all times.
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02/15/2016 | 85 |
- Observed dead flies and gnats in mangonadas in freezer.
- Provide soap/towels at every hand sink.
- Hot water of at least 100 degrees F to and sink and 110 Degrees F to all other sinks is required.
- Observed box of eye drops in walk in cooler. All employee medications must be stored in a first aid kit and away from food areas.
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07/01/2015 | 86 |
- Observed no thermometer in reach in cooler. Place accurate thermometers in all reach in coolers where cold hold food items are held.
- Hot water was turned off at handsink at time of inspection due to leak. Ensure that all handsinks have hot water of at least 100 degrees F at all times.
- Observed mold in both ice machines. Ensure that all food contact surfaces are clean and in good condition.
- Ensure that food handlers are washing hands and obtaining fresh gloves between tasks.
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11/18/2014 | 87 |
- At time of inspection, the hand sink did not have hot water readily available. Hot water had to be turned on with valve at the bottom. Ensure hand sink has hot water readily available at all times.
- Observed pipes from ice machines without an air gap at the drain. Ensure there is an air gap that is 2x the diameter of the pipe between top of the drain and bottom of the pipe.
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02/18/2014 | 94 |
- At time of inspection, handsink did not have paper towels. Ensure handsink is equipped with paper towels at all times. Corrected on site
- Observed the inside lip of the ice machine with minimal mold growth. Ensure the ice machine is clean to sight an touch.
- Permit that is currently posted is expired, but estbalishment is up to date in system. Ensure the current food permit is posted in a conspicuous area.
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06/20/2013 | 91 |
- Food items packaged and available for customer to serve themselves must be properly labeled. ***Los articulos del alimento embalaron y disponible para el cliente para servir a si mismo debe ser marcado apropiadamente.*** 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. ***229,164 (a)(1)(A) Alimento sera obtenido de fuentes que se conforman con las leyes aplicables y son licenciados por el estado la autoridad regulativa que tiene jurisdiccion sobre el procesamiento y la distribucion de alimento.*** Contact 949-2000 or reference the following link to obtain a food manufacturer’s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm or http://www.dshs.state.tx.us/fdlicense/apps.shtm#food ***Contacta 949-2000 o menciona el lazo siguiente obtener la licencia de un fabricante de alimento: http://www.dshs.state.tx.us/foods/foodmangen.shtm o http://www.dshs.state.tx.us/fdlicense/apps.shtm#food *** Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods. ***La informacion de la etiqueta incluira una declaracion exacta de la cantidad de contenido. La informacion de la etiqueta incluira marcar nutricional como especificado en 2 CFR 101 Alimento que Marca y 9 CFR 317. La informacion de la etiqueta incluira el nombre comun del alimento o una declaracion adecuadamente descriptiva de identidad. La informacion de la etiqueta incluira el nombre y la oficina del fabricante, del empaquetador, o del distribuidor. La información de la etiqueta incluira, si hecho de mas de 2 ingredientes, una lista de ingredientes en orden decreciente de predominio por peso, inclusive una declaracion de colorante artificial o sabor y de conservantes quimicos, si contenido en alimentos.***
- Mangonadas cannot be stored on top of each other and they must be stored in a manner that prevents contamination. ***Mangonadas no puede ser almacenado encima de uno al otro y ellos deben ser almacenados en una manera que previene contaminacion.***
- Hand washing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for hand washing only. *** Entregue lavando facilidad debe ser completamente accesible siempre para uso de empleado. No puede haber barreras y este fregadero puede ser utilizado para mano que lava solo.***
- Supply every hand washing sink with disposable paper towels. *** Suministre cada mano que lava fregadero con toallitas de papel para tirar. ***
- Clean the ice machine. *** Limpie la maquina de hielo.***
- Post most recent graded inspection report in customer view. *** Anuncie el más reciente graduo reporte de inspeccion en la vista de cliente..***
- Clean the machine that crushes or shaves the ice that is used for the storage and display of the fruit cups. *** Limpie la maquina que aplasta o rasura el hielo que es utilizado para el almacenamiento y la presentacion de las tazas de fruta.***
- Repair the door frame of the glass two door reach in cooler. *** Repare el marco de puerta del vidrio dos alcance de puerta en el refrigerador.***
- Shelves in the reach in cooler must be in good condition and be smooth, easily cleanable and non-absorbent. ***Arrincona en el alcance en el refrigerador debe estar en buen estado y ser liso, facilmente facil de limpiar e impermeable.***
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11/02/2012 | 80 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. ***Los empleados deben seguir procedimiento apropiado de handwashing antes de ponerse guantes lavando con jabon y agua caliente por 20 segundos y seca con toallita de papel.***
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. ***229,164 (a)(1)(A) Alimento sera obtenido de fuentes que se conforman con las leyes aplicables y son licenciados por el estado la autoridad regulativa que tiene jurisdiccion sobre el procesamiento y la distribucion de alimento. Contact 949-2000 or reference the following link to obtain a food manufacturer?s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm ***Contacta 949-2000 o menciona el lazo siguiente obtener la licencia de un fabricante de alimento: http://www.dshs.state.tx.us/foods/foodmangen.shtm Food items packaged and available for customer to serve themselves must be properly labeled. ***Los articulos del alimento embalaron y disponible para el cliente para servir a si mismo debe ser marcado apropiadamente.
- Supply every hand washing sink with soap. ***Suministre cada mano que lava fregadero con jabon.
- Store toxic items away from food and other items needing protection by spacing or partitioning. ***Almacene articulos toxicos lejos de alimento y otros articulos que necesitan la proteccion espaciamiento o dividir.
- A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. ***Un establecimiento del alimento empleara por lo menos una persona asignada a cada cambio de doce o menos horas que: 1. Encuentra la definicion de "dirigente" encontrado en las Reglas de Establecimiento de Alimento de Tejas y 2. Tiene un valido y el certificado de actual director de alimento publicado por el director Un establecimiento de alimento esta en conformidad con las provisiones de esta seccion (Seccion 13-112) cuando durante cada cambio de doce o menos horas que hay por lo menos un director certificado de alimento empleado en una capacidad de supervision durante todas las horas de manejo abierto de alimento. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. ***La prueba de matricula para la clase de Certificacion de Director de Alimento sera requerida para el sigue inspeccion en diez dias. Proof of registration is on site. Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo. ***Una vez que usted recibe su certificado toma el Certificado de Directores de Alimento y obtiene un valido y el certificado de actual director de alimento publicado por el director de la Salud de Metro de SA Dpto que puede ser comprado en 1901 S. Alamo.
- Post most recent graded inspection report in customer view. ***Anuncie el mas reciente graduo reporte de inspeccion en la vista de cliente.
- Post the food license. ***Anuncie la licencia de alimento.
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12/20/2011 | 80 |
- Employees must use the hand sink and follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers away from food prep areas.
- Properly store frozen mango cups.
- Supply each handwash station with individual disposable paper towels.
- Supply every handwashing sink with soap.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items below and away from food areas, remove all poisonous items from food areas
- Use 3 compartment sink for proper manual ware washing.
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04/20/2011 | 79 |
- Observed employee wash hands with gloves on. Instructed employee to remove gloves and wash hands properly, then apply gloves.
- Water at handsink not accesible. Establishment must have a handsink with hot water for employees to wash hands properly.
- Sanitizing solution ppm is 0 due to solution has soap. Sanitizing solution must be within 50-100ppm.
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02/05/2010 | 86 |
| No violation noted during this evaluation. | 08/14/2009 | 84 |
| No violation noted during this evaluation. | 07/29/2008 | 94 |
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