- The nozzle of a soda fountain had grey matter in it. Soda nozzles should be soaked in sanitizing solution nightly.
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02/25/2016 | 97 |
- Do not store toxic items so that food may be contaminated. Provide for food and food products to be protected at all times. Currently on the sales floor there is bleach and other toxic chemical stored on the shelves above the plates, bowls and sandwich bags. In the back storage room the laundry soap is stored above the beer.
- All food contact surfaces shall be clean. Provide for the ice machine to be clean on the inside.
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12/16/2014 | 94 |
- Provide for all ice bags to be labeled properly. (name and address of the establishment) Currently the cooler has some ice bags with a label and some without a label.
- Provide for the the hand sink to be supplied with soap and paper towels at all times. Restroom hand sink does not have soap or paper towels, Ice machine hand sink does not have paper towels.
- Provide for the 3 compartment sink to be clear of damaged product. The three compartment sink shall be used to wash rinse and sanitize the dishes. (the drain boards and all 3 compartments are full of damaged products)
- Provide for all food contact surfaces of equipment to be clean. The inside of the ice machine needs to be cleaned. Provide for the coffee stirs to be protected at all times.
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06/03/2014 | 87 |
- DISCONTINUE ALLOWING EMPLOYEES TO SMOKE INSIDE THE ESTABLISHMENT. EVIDENCE OF TOBACCO SEEN IN BACK HANDSINK AND THE 3 COMPARTMENT SINK AREA.
- PROVIDE PROPER LABELS ON THE ICE BAGS. (SOME BAGS ARE LABELED) PROVIDE STATE MANUFACTORING LICENSE 949-2000
- PROVIDE FOR THE THREE COMPARTMENT SINK PLUMBING TO BE WORKING PROPERLY. (PIPES LEAKING UNDERSINK ONTO THE FLOOR)
- PROVIDE FOR THE MOST RECENT FOOD INSPECTION REPORT TO BE POSTED. FOOD PERMIT POSTED 6/2014
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10/11/2013 | 86 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Label information without the name and place of business of the manufacturer, packer, or distributor. Also, need Department of State Health Services manufacturing license.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant 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.
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02/11/2013 | 92 |
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- 229.171(f)permit required. In accordance with Chapter 13, Section 13-21 you are required to be in possession of a valid food establishment permit in order to operate your business. At this time, our records indicate your food establishment permit is expired. If you have any questions concerning the status of your permit contact the Food and Environmental Health Section at (210) 207-8853 or (210) 207-8822 immediately. Payment should be made in person at 1901 S. Alamo, San Antonio TX 78204 between the hours 7:45a.m. - 4:30 p.m. THIS ESTABLISHMENT HAS 10 DAYS TO PURCHASE A VALID FOOD ESTABLISHMENT PERMIT OR DISCONTINUE OPERATIONS
- 229.164 (r) (1) (B) (iv) manufacturer info. Need Label information with the name and place of business of the manufacturer, packer, or distributor. Also, need State Department Of Health Services manufacturing license, which may be obtained online.
- Clean food contact surfaces of inside ice machine. Top and sides of inside of ice machine contain black moldy buid up.
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07/17/2012 | 87 |
- 229.167 (p) (5) improper use of sinks. Mopsink for disposing of wastewater only. Store drinks elsewhere.
- 229.164 (r) (1) (B) (iv) manufacturer info. Need manufacturer information on establishment's ice bags.
- 229.166 (c) (1) sufficient capacity. Need to supply a minimum of a 100F temperature water at all handsinks and lavatories. Also, will need 120F temperature water at 3 compartment sink.
- #22- One person per shift needs Food Manager Certification on premise.
- 229.165 (f) (12) (B)integral thermomter. Provide thermometers at all refrigerators and or freezers storing potentially hazardous foods.
- #25- Clean inside of ice machine. Remove moldy buildup.
- Ch 13, Art II, section 13-26 Display permit. Display inspection report within public view.
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09/27/2011 | 76 |
- Supply each handwash station with individual disposable paper towels.
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02/18/2011 | 93 |
- PROVIDE THAT ALL MEATS WITH AN EXPIRED SHELF LIFE BE REMOVED FROM COOLER
- PROVIDE THAT HOT WATER IS AVAILABLE AT 3-COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE UTENSILS.
- PROVIDE THAT PAINTS AND PIPE PRIMER IS NOT STORED ABOVE 3-COMPARTMENT SINK WITH FRUIT JUICES
- PROVIDE CLEANING OF DISPENSERS ON FROZEN AND FOUNTAIN DRINKS. PROVIDE THAT UTENSILS USED FOR PICKELS ARE PROPERLY STORED. PROVIDE ADEQUATE CLEANING OF 3-COMPARTMENT SINK TO REMOVE BUILD UP AND ASSURE THAT ALL UTENSILS ARE PROPERLY WASHED, RINSED AND SANITIZED.
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03/30/2010 | 86 |
- Food packaged in a food establishment is not properly labeled. Provide proper labels for ice bags; should read "Hays Food Mart
- Provide all handwashing facilities with soap and paper towels at all times.
- Provide for all toxic chemicals to be stored away properly below three compartment sink; drain boards used to air dry clean wares only.
- Walk in cooler without a permanently affixed thermometer.
- Food contact surfaces not sanitized; provide for ice scoop to be stored on a sanitary food contact surface.
- Reservoir used to supply water not properly maintained. Provide for hot and cold water to be available at all times at the three compartments sink, without manually having to turn it on.
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08/26/2009 | 80 |
| No violation noted during this evaluation. | 03/30/2009 | 87 |
| No violation noted during this evaluation. | 07/08/2008 | 86 |
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