- Obserevd reach in cooler at 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. Ensure that lid to unit is kept closed when not in use. Provide for the reach in cooler to be serviced to help maintain equipment working properly.
- Observed several personal drinks without lid and straw and food items in walk in cooler. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Observed spray bottles without labels. Label all toxics removed from bulk containers with common name.
- Ensure that all food contact surfaces are clean and in good condition such as shelving where dry wares are stored, cutting boards, mold is cleaned from inside ice machine etc.
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12/04/2015 | 85 |
- Label all toxics removed from bulk containers with common name.
- Repair the leak at 3 compartment sink that drains directly onto the floor.
- Ensure that ice scoop, knives, tongs are kept in a clean, washable container.
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07/06/2015 | 91 |
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Ensure that food contact surfaces are clean and in good condition such as dishwares on dry rack, handles to reach in coolers, ect.
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02/23/2015 | 93 |
- Observed ice conatiner in bar area to have food debri inside with ice. Equipment used for direct food contact must be cleaned and free of food debris.
- Observed tongs in bar area for cherries/olives/citris slices with food debri and stored in an area with food debri. Provide that in use utensils/wares are not dirty to sight/touch and stored in an area that can be cleaned and sanitized.
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10/07/2014 | 97 |
| No violation noted during this evaluation. | 01/10/2014 | 100 |
- At time of inspection, ServSafe food manager certificates have not been registered with the city of San Antonio. Ensure to take ServSafe food manager certificates to the health desk at 1901 S Alamo to register with the city and obtain city of San Antonio food manager certificate.
- At time of inspection, cold hold unit across from fryers did not have a thermometer. Ensure all cold hold untis are equipped with a thermometer. Corrected on site.
- At time of inspection, observed utensils in clean utensil tray with food debris. Ensure all utensils are clean to sight and touch.
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07/18/2013 | 91 |
- Power to one reach in cooler was accidently turned off; and food items were at 59 degrees F. Power was restored, food items will be discarded if not used within four hours.
- Ensure that all ice bins and the ice machine have an adequate air gap at the drain line.
- Hand washing sink in the bar area is blocked by a blender.
- Observed fruit flies in the kitchen. Eliminate the presence of insects by using any approved means.
- Use only food establishment approved chemicals, use licensed pest control company.
- BAR - Store toxic items away from food and other items needing protection by spacing or partitioning.
- Chapter 13 Article VI (a) 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. Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo. ($15.45)
- Food slicers must be properly cleaned, observed dried food on the stored slicers.
- Dish machine hot water rinse is not reaching the posted 180 degree temperature. Manually sanitize all washed items until dish machine is properly sanitizing.
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02/12/2013 | 73 |
Restaurant representatives - add corrected or new information about Hurricane Grill & Wings, 2611 Military Dr Se, San Antonio, TX »