- 229.163 (n) (2) (A) closed beverage container. OBSERVED OPEN DRINK CONTAINERS IN THE KITCHEN/PREP AREA. ALL PERSONAL DRINKS MUST A SPILL PROOF LID AND STRAW.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. ALL RAW MEATS/RTE FOODS STORED IN THE REFRIGERATOR/WALK IN COOLER MUST BE ORGANIZED PROPERLY. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish.
- OBSERVED MEDICATIONS IN THE FOOD PREPARATION AREAS. ALL PERSONAL MEDICATIONS MUST BE LABELED WITH OWNER AND PLACED IN DESIGNATED AREA.
- * 229.163(b) Demonstation of Knowledge. RegisteR and successfully complete Food Manager Certification course. CERTIFIED FOOD MANANGER NOT ON SITE DURING INSPECTION. ESTABLISHMENT MUST HAVE A CERTIFIED FOOD MANAGER DURING ALL HOURS OF OPERATION. http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training.aspxT
- 229.165 (m) (1) (A)not clean. 229.165 (m) (2)non food contact dirty. 229.165 (m) (1) (B)grease and soil accumulation.
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01/29/2016 | 78 |
| No violation noted during this evaluation. | 09/03/2015 | 100 |
- MUST RE-INSTALL EMPOYEE HAND WASHING SINK ASAP TO ALLOW FOR ITS FREQUENT USE.
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06/26/2015 | 97 |
| No violation noted during this evaluation. | 02/26/2015 | 100 |
- MUST MAINTAIN ALL SAUCE/SOUP CONTAINERS COVERED/PROTECTED DURING REFRIGERATOR STORAGE.
- MUST RE-ESTABLISH AIRGAP BETWEEN SODA FOUNTAIN DRAIN PIPES AND FLOOR DRAIN.
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08/22/2014 | 93 |
- ALL MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION.
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03/14/2014 | 97 |
- MECHANICAL DISHWASHER NOT SANITIZING - REQUIRES A CONCENTRATION OF 50 PPM TO 75 PPM FOR PROPER FINAL RINSE SANITIZATION.
- MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMNATE DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER.
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07/25/2013 | 94 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - EXAMPLE SALT, SUGAR, ETC.
- MUST MAINTAIN BULK FOODS COVERED PROTECTED AT ALL TIMES - PRESENTLY CANS OF SPRAY PESTICIDES ARE DIRECTLY ABOVE OPENED CONTAINERS OF SALT, SUGAR?!
- 229.168 (h) (1) restricted use pesticides. THE USE OF SPRAY PESTICIDE CANS IS NOT ALLOWED AND PROFESSIONAL EXTERMINATIONS MUST BE USED FOR THIS PURPOSE.
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03/28/2013 | 89 |
- 229.164 (a) Condition safe, unadulterated, and honestly presented. Numerous dented cans. Periodicaly check stock for damage and discard as appropriate.
- 229.168 (h) (1) restricted use pesticides. Spray pesticide cans not approved for use in a food establishment found. Remove these and use pest control methods only approved for Food, or a license pest control company.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Lettuce laying directly on top of raw shelled eggs. Use the following to store food items: in ascending order poultry (eggs), beef, pork, fish, and ready-to-eat. When possible store cooked items above raw. Otherwise, store separately
- 229.165 (m) (1) (A)not clean. Food storage surfaces not clean. Regularly clean and sanitize surfaces used in storing food.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, flies. Eliminate the presence of insects by using any approved means.
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12/14/2012 | 83 |
- 229.165 (m) (1) (A)not clean. Hand contact Such as hand washing sink handles, walk in refrigerator handles, refrigerator doors. All with caked on food. Regularly clean and sanitize these surfaces.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Spray hose hanging in water. Provide proper backflow prevention on hose connection.
- Refrigeration unit at 51 degrees F. Freshly made items not cooling. properly. Ice items and repair unit.
- Maintain PHF requiring cold hold at or below 41 degrees F. Shrimp left out on counter at 61 degrees F. Discard shrimp. Use appropriate methods to maintain temperature at or below 41 degrees F.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw Chicken and beef shred above cooked items. When possible, store raw meals separate from cooked prepared food. Otherwise, shore raw meat product below cooled prepared foods. Meals should be arranged in the following ascending order: chicken (Poultry), Beef, Pork, fish, ready to eat.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Label prepared Good with the dale placed in Cold hold. discard after 7 days.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Provide proper measures/methods to control and minimize presence of pests.
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04/03/2012 | 70 |
- * 229.164 (k) (1) (A) (i) (II) Meat.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. DO NOT STORE RAW BEEF ABOVE COOLED COOKED RICE. STORE COOKED COOLED RICE ABOVE RAW MEAT.
- 229.165 (m) (1) (A)not clean.clean and sanitize all handles ie, doors to refrigerators etc...
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09/07/2011 | 84 |
- REFRIGERATED PREP UNIT MAINTAINING FOOD AT 52F - 57F. ICE DOWN BINS OF RAW MEATS, CHIKEN AND SHRIMP, AND CUT VEGETABLES TO HOLD IN UNIT FROM LUNCH ONWARD OR PLACE IN WALK-IN REFRIGERATOR. ALL MEATS AND CUT VEGETABLES MUST MAINTAIN A COLD-HOLDING TEMPERATURE OF 41F OR BELOW.
- 229.165 (r) (3) (D)no sanitization. SANITIZER AVAILABLE IN CONTAINER BUT NOT RUNNING THROUGH DISHWASHER. SERVICE CALL MADE TO REPRESENTATIVE FOR MECHANCIAL DISHWASHER. DISCONTINUE USING MECHANICAL DISWASHER UNTILL FIXED AND USE 3-COMPARTMENT SINK AS BACK-UP. IF USING COMPARMENTS FOR THAWING MEATS, WASH, RINSE AND SANITIZE BEFORE USING TO WASH DISHES. UTILIZE CHLORINE STRIPS DAILY TO ENSURE SANITIZER IS DISPENSING.
- PROVIDE CERTIFICATE OR RECIEPT FOR CLASS AT FOLLOW-UP. IF NOT COMPLETED BY FOLLOW-UP A 1ST REINSPECTION FEE OF $46.35 WILL BE CHARGED.
- 229.165 (m) (1) (A)not clean. clean and sanitize all handles ie, doors to refrigerators etc...
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05/02/2011 | 79 |
- PREP COOLER ACROSS FROM STOVE MAINTING FOODS, VEGETABLES, MARINATED CHICKEN ETC., AT 51-57F. OWNER STATES A WORK ORDER HAS BEEN PLACED FOR UNIT AND IS AWARE OF REPLACEMENT PART. PLACES ALL PREP BINS FILLED WITH FOOD IN LARGER ICED BINS TO MAINTAIN FOOD TEMPERATURE AT 41F OR BELOW UNTIL UNIT IS REPAIRED.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. STORE RAW MEATS BELOW COOKED FOODS. ARRANGE RAW MEATS IN THE FOLLOWING ORDER: SEAFOOD AND PORK, BELOW THAT BEEF AND LASTLY CHICKEN(BOTTOM MOST SHELF). STORE NOTHING BELOW RAW CHICKEN.
- 229.167 (e) (3) (A) no towels. NO PAPER TOWELS AT KITCHEN HANDSINK. PROVIDE AT ALL TIMES
- PROVIDE CERTIFIED FOOD MANAGER WITHIN THE NEXT 30 DAYS. A CERTIFIED FOOD MANAGER MUST BE AVAIALBLE DURING ALL HOURS OF OPERATION.
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01/10/2011 | 85 |
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