- Employees were not wearing gloves at beginning of inspection, while handling croissants. Store policy is that employees should be wearing gloves.
- Dishwasher was not sanitizing. Sanitizer bucket was empty. Store did not have more at this time.
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02/11/2016 | 93 |
| No violation noted during this evaluation. | 09/25/2015 | 100 |
- Observed several plastic containers where pre-weighed foods are stored. Ensure that all dishware where food is served or stored in, is in good repair in order to prevent any contamination/hazards
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01/06/2015 | 97 |
| No violation noted during this evaluation. | 06/23/2014 | 100 |
| No violation noted during this evaluation. | 02/07/2014 | 100 |
- Observed leakage from soda/ice dispenser in front drive thru line are. Ensure that all leaks are corrected and drainage is directed into proper sewage drainage.
- Observed dirty ice machine outdoor panel to be leaking into ice. Ice contaminated. Ensure to thoroughly clean ice machine/panel, both inside and out, to prevent any cross contamination. Ice should be disposed off, dur to contamination.
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10/10/2013 | 94 |
- observed microwave to have food debris inside along walls. Ensure microwave is cleaned in and out thoroughly and is free of food debris.
- observed food accumulation in small cold hold unit coolers. Ensure to thoroughly clean all equipment to be free of food debris, crumbs, etc to prevent pest infestation and contamination.
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06/04/2013 | 97 |
- 229.163 (g) Wash before RTE. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. ENSURE ALL EMPLOYEES SIGN AND DATE MATERIALS AKNOWLEDGING POLICIES.
- 229.166 (c) (2)under pressure. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. ENSURE TO REPAIR FRONT END KITCHEN HAND SINK TO PROVIDE HOT WATER.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- * 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 Registering and successfully completing a Food Manager Certification course. ENSURE TO REGISTER CERTIFIED FOOD MANAGER CERTIFICATE WITH CITY: FEE OF 15.45 CAN BE PAID AT 1901 S ALAMO ST SAN ANTONIO TEXAS 745AM - 430PM MON - FRI 210-207-0135.
- 229.166 ENSURE TO REPAIR ALL LEAKING WASTE LINES AT SINKS IN KITCHEN.
- Ch 13, Art II, section 13-26 Display permit.
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01/07/2013 | 76 |
- Ensure all potentially hazardous foods are properly held at 41F. (Cut tomatoes, onions, lettuce measured at 70F at time of inspection. Food had exceeded two hours out of critical temperature of 41F.)
- Ensure all refrigeration units are provided with thermometers. (Open top cooler did not have thermometer at time of inspection.)
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06/20/2012 | 92 |
| No violation noted during this evaluation. | 12/22/2011 | 100 |
- Clean around the warmer areas.Also bun toaster.
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03/17/2011 | 97 |
- Need to repair water leak under the handwashing sink.
- Must purchase the food license under the new ownership as soon as possible.(10 days)
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12/21/2010 | 94 |
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