- 229.164 (j) (5) Contamination from other sources. Food must be protected from contamination from any other means. A holding container was placed directly on top of exposed food. This can allow contamination from placing the container on a contaminated surface from coming in contact with exposed food. When stacking containers, use hard covers to keep bottoms off of exposed food.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared potentially hazardous food items placed in cold greater than 24 hours must be labeled with the date placed in cold hold. Discard remainder after 7 days with day 1 being the date prepared. Items in the walk-in refrigerator were not properly labeled. Labeled items in walk in.
- 229.165 (a) (1) (A)safe construction. Materials used in the holding of food must be smooth, durable, and non absorbent. Observed plastic grocery bags used to store food. They do not meet the durability requirements for food contact surfaces. Discontinue the use. Use storage containers that meet the requirements.
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01/14/2016 | 89 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Many items in cold hold that were not protected by covering, or packaging.
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09/14/2015 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Label all potentially hazardous foods placed in cold hold greater than 24 hours to indicate a date 7 days after the preparation and placing in cold hold. Discard at the 7 day mark with day 1 being the date prepared.
- 229.164(f)(2) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Cold water tap on the handwashing sink is not operational. Repair the cold tap.
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05/19/2015 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement.Raw animal product placed in storage must be separated from ready-to-eat/prepared and/or placed in proper stacking order. The proper order is based on proper cooking temperatures. This order is generally: poultry, beef, pork, fish and then prepared ready-to-eat in ascending order. Remember ground meats have a different cooking temperature than whole cuts and must be placed in the order accordingly. Example: raw shelled eggs go above hamburger because the cook temp for eggs is 145 and the cook temp for hamburger is 155. Observed raw animal product stored over cooked.
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01/27/2015 | 96 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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04/14/2014 | 96 |
- 229.165 (a) (1) (A)safe construction. Equipment used in the storage of food must be smooth, easily cleanable, and nonabsorbent. Cardboard boxes used in the storage of cooked food. Discontinue use of cardboard boxes in the storage of preped food. Containers must meet the smooth, easily chewable and nonabsorbent standard.
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11/19/2013 | 97 |
- Ch 13, Art II, section 13-26 Display permit. 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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07/19/2013 | 97 |
- 229.163 (n) (1) eat.drink.smoke.. Observed eating in the kitchen area. Do not eat in the kitchen Use the dining area.
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03/19/2013 | 96 |
| No violation noted during this evaluation. | 11/06/2012 | 100 |
- Ensure potentially hazardous foods are labeled with expiration date not to exceed 7 days from the date of preparation.
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11/23/2011 | 96 |
- Ensure potentially hazardous foods are held at or below 41°F. Found reach-in cooler within temperature danger zone.
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05/25/2011 | 95 |
- Please ensure cross contamination does not occur. Found raw chicken stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw chicken is stored below RTE (vegetables) foods.
- Ensure food contact surfaces are clean to sight and touch. Found food accumulation on scoops in bulk food bins.
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01/14/2011 | 93 |
- Please ensure hot food is held at 135 degrees F or greater. Found egg drop soup below 135 degrees F.
- Please ensure potentially hazardous foods are kept at 41 degrees or below. Found bean sprouts at room temperature.
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03/25/2010 | 91 |
| No violation noted during this evaluation. | 11/16/2009 | 100 |
| No violation noted during this evaluation. | 08/10/2009 | 100 |
| No violation noted during this evaluation. | 03/05/2009 | 77 |
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