- Evidence of rodents observed. Eliminate the presence of rodents by using any approved means. Establishment has current pest control. Ensure good housekeeping to help elmiate the presence of rodents.
- Ensure food contact sufaces are cleaned and sanitized routinely to include ice machine, shelving, and counters.
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10/26/2015 | 94 |
- Low-boy Cold-Hold Unit at 60.00 °F
- Hand washing facility used for purposes other than hand washing.
- (Sugar, Flour, Salt,)
- Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings.
- 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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06/12/2015 | 80 |
- Employee dumping drinks in hand sink (bar sink), large food debris in both kitchen hand sinks. Use these sinks for handwashing only.
- There are no paper towels at the hand washing sink.(bar area) Supply the handwash station with individual disposable towels.
- Evidence of insects observed.(Observed roach droppings in storage area on canned goods, items sanitized) Eliminate the presence of insects by using any approved means.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC, provide that registering and successfully completing a Food Manager Certification course.
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01/09/2015 | 87 |
- Temperatures recorded for the following items: Raw ground pork 54F, Raw shrimp 54F, Cut tomatoes 54F. These items were discarded.
- (1)Observed employee drinks in beverage station Please designate area for employee drink storage separate from public food/beverage products and food contact surfaces. (2) Properly wash hands when changing tasks. Wash hands after drinking and prior to conducting open food handling.
- Prep Cooler located in front of stove holding temp at 56F Please provide that all cold hold units keep temp at 41F or lower. Please service or replace unit to meet requirements. In the meantime ice down all food items held in inserts. Transfer all bulk food items to the adjacent working cold hold unit (39F). Note: Do not use Prep cooler located in front of stove for overnight storage. Transfer all potentially hazardous foods to a working cold hold unit maintianing 41F or lower. Followup to check status of cold hold unit scheduled for 9/15/14.
- Bar needs soap and paper towels at hand sink.
- Gnats in dry storage area. Elliminate of gnats through approved methods such as cleaning or extermination of area.
- 1)General Cleaning of all food contact services as needed. 2) Replace or discard damaged utensils: observed broken metal cone strainer located in the warewash.
- Please have a certified food manager on duty during open times as well as proper documentation from City health dept.
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09/03/2014 | 76 |
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