- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Compromised bag of mayo (on the storage shelf) leaking onto case below. Bag was discarded
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Refrigerated, ready-to-eat, Potentially hazardous Foods (PHF) held for more then 24 hrs shall have a consume-by-date.
- Store toxic chemicals away from food areas (storage/preparation) 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, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. 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.
- Clean and sanitize all equipment to be used for food storage, prep, or service.
- Food contact equipment must be in good repair. Do not use food storage containers that are cracked and/or broken
- Post most recent graded inspection report in customer view. Posted report is not the most recent report.
- Store ice scoops in the ice with the handle up or on a clean dry location. Do not store ice scoops on the drink dispenser drain grates.
- Clean grill and fryer vents, grease is accumulating and dripping onto the cooking surfaces.
- Clean the food debris and grease from the hot holding unit storing the cooked meat
- PHF held out of temperature control must be discarded within 4hrs. Food items held out of temperature control were not labeled with a discard time.
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01/04/2016 | 68 |
- Package integrity, food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or contaminants. Rim or seam dented canned foods shall not be used.
- Time and date labels must be consistently used. Some food items were not time labeled.
- Gnats observed in the kitchen. Eliminate the presence of insects by using approved means.
- Food contact equipment must be routinely cleaned.
- Food storage containers must be in good repair.
- Clean the cup dispensers
- Clean the grease from the grill. Grease is dripping.
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08/25/2015 | 86 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- PHF held out of temperature control must be discarded within 4hrs.
- Provide thermometers for all reach in refrigerators
- Food storage containers must be in good repair
- Clean equipment at least every 4 hours. Shake blender not cleaned after each use.
- Clean equipment at least every 4 hours. Grill equipment not cleaned every 4 hours
- Clean the interior of the reach in coolers and freezers.
- Clean the ice machine
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06/02/2015 | 86 |
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, PHF prepared and packaged by a food processing plant must be clearly date marked while stored in cooler. Condemned 2 packages of unlabled cheese cake slices stored in refrigerator.
- 229.165 (f) (12) (B)integral thermometer. Ensure coolers storing potentially hazardous have thermometers.
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08/06/2014 | 93 |
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats observed in the establishment Eliminate the presence of insects by using any approved means.
- Mechanical ware washing machine is not dispensing sanitizer. All items must be properly washed, rinsed and sanitized using the three compartment ware washing sink until the dish machine has been repaired and is dispensing sanitizer properly.
- 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 Monday - Friday 7:45 am - 4:30 pm
- Provide thermometers for the reach in cooler and freezer adjacent to the fryers. Ensure that all refrigeration units have accurate thermometers.
- Clean all reach in coolers and freezers
- Repair the reach in cooler on the line, it should not be collecting water inside.
- Food storage containers must be in good repair, lexon containers that are melted are not in good repair.
- Reach in cooler gaskets must be in good repair
- Clean the ice machine
- On arrival the posted permit expired 10/2013. Current permit was found and posted.
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02/18/2014 | 82 |
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC: ENSURE TO REGISTER CERTIFIED FOOD MANAGER WITH CITY AT 1901 S ALAMO ST SAN ANTONIO TEXAS 7:45 TO 4:30 mon - fri
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08/27/2013 | 97 |
- 229.163 (f) (1) 20 seconds. Employees need to wash hands for twenty seconds with hot temperature water and utilizing towels and or blower for proper handwashing prior to handling food and or inbetween performing other tasks and returning back to food preparation duty.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Employees utilizing bare handed contact with ready to eat foods need to utilize two or more of the following control measures: double handwashing, hand sanitizer,nail brushing, incentive programs and have documentation of employees receiving training.
- 229.165 (d) (1) (B)free of breaks, cracks. Walk in cooler shelving is rusty and has chips. Not easily cleanable. Need to repair and or reseal shelving so that it is easily cleanable.
- Ch 13, Art II, section 13-26 Display permit. Display Food Establishment license in a conspicuous area.
- 229.165 (a) (1) (A)safe construction. Replace missing ice machine door to prevent cpossible contamination of ice.
- #25- Ice scoop handle is burried underneath ice. Store scoop in a sanitary place and or surface.
- 229.165 (f) (12) (B)integral thermomter. Provide working thermometers as needed inside all coolers and freezers storing potentially hazardous foods as needed.
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12/21/2012 | 83 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating or chewing while in the food service line. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
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12/06/2011 | 96 |
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