- Two bleach spray bottles stored facing containers and packages of food in kitchen enclosure. Container of toilet bowl cleaner stored on outer rack next to pancake mix.
- A couple of cracked food grade containers stored above 3 compartment sink. Shown to manager and containers were discarded. Ensure containers that are cracked or chipped are thrown out and/or replaced.
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12/18/2015 | 94 |
- Two bottles observed in prep area with twist tops. FDA outlines twist top water bottles as not an acceptable closed container due to employees hands twisting tops close to where mouth goes. Ensure employee drinks are covered with a lid and straw or flip top.
- No paper towels in either employee bathroom. Ensure paper towels are supplied to each restroom during all hours of operation.
- Soiled knives found in container with debris left on end of blades. Ensure utensils are free of debris after washing, rinsing, and sanitizing.
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09/01/2015 | 90 |
- Giant bottle of hand sanitizer spout hanging directly over bread and tomatoes. Ensure chemicals are stored below and away from food and food contact surfaces.
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05/12/2015 | 97 |
| No violation noted during this evaluation. | 01/27/2015 | 100 |
| No violation noted during this evaluation. | 09/26/2014 | 100 |
| No violation noted during this evaluation. | 05/29/2014 | 100 |
- No paper towels found at handsink in men's restroom or in kitchen. Ensure paper towels are supplied at all handsinks.
- Raw cut onion resting in cold hold unit container with salt shaker, bag of vegetarian burger patties, whole (uncut) tomato, and sticks of butter. Do not store cut vegetables in containers with items that are handled such as bags, salt shakers, and wrappers. Cut onion was exposed to cross-contamination via bag, salt shaker, and wrapped sticks of butter. Onion discarded.
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01/09/2014 | 93 |
| No violation noted during this evaluation. | 09/10/2013 | 100 |
| No violation noted during this evaluation. | 05/06/2013 | 100 |
- MUST FURNISH EMPLOYEE HAND WASHING SINK IN FOOD PREP AREA WITH HAND SOAP AT ALL TIMES.
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT LICENSE. CALL DEPARTMENT AT 207-8853 FOR OBTAINMENT OF COPY.
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02/12/2013 | 94 |
- MUST REPAIR HOT WATER FAUCET TO THREE COMPARTMENT SINK TO PREVENT HOT WATER LOSS.
- PHFs BEING STORED AT ABOVE TEMPERATURES OF 41F AND THUS ARE BEING EXPOSED TO RAPID BACTERIA GROWTH IF NOT COOLED ACCORDING WITHIN FOLLOWING 2 TO 3 HOURS. SEE # 15 BELOW. THESE MUST BE REMOVE TO SMALLER DOUBE DOOR STAINLESS TOP REFRIGERATOR ASAP.
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08/07/2012 | 91 |
- HAND WASHING NOT OBSERVED - THE TECHNIQUES AND REASONS FOR HAND WASHING AND AND FREQUENT CHANGING OF GLOVES MUST BE REVIEWED TO ALLOW FOR COMPLIANCE.
- APPROXIMATELY 4 TO 5 LBS OF DOUGH STORED IN REFRIGERATOR COVERED WITH STAINED, "DIRTY" WASH CLOTHS, WERE DISCARDED - CLOTHS ARE NOT TO BE USED FOR THIS PURPOSE.
- FOOD MANAGER CERTIFICATION NEEDED FOR ALL MANAGEMENT/PROPRIETOR.
- PREP REFRIGERATOR CUTTING PLASTIC BOARD AT SANDWICH REFRIGERATOR NEEDS CLEANING, REFURBISHING OR REPLACEMENT.
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11/02/2011 | 86 |
- EMPLOYEE HAND SINK MUST BE READILY ACCESSIBLE AT ALL TIMES.
- ALL MANAGEMENT ON DUTY MUST HAVE A READILY PRESENTABLE CERTIFICATE OF FOOD MANAGER CERTIFICATION ON PREMISE.
- CITY OF SAN ANTONIO FOOD ESTABLISHMENT LICENSE HAS EXPIRED AS OF FEBRUARY 2011 AND MUST BE RENEWED WITHIN FOLLOWING TEN DAYS.
- MOP SINK MUST NOT BE USED FOR ANY OTHER PURPOSE OTHER THAN THE DISPOSAL OF WASTE MOP WATER. KITCHEN UTENSILS ARE NOT TO BE WASHED, PLACED OR STORED WITHIN.
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05/12/2011 | 88 |
- Employee emptied mop bucket into the mopsink then returned to food handling without washing hands. Wash hands at the handsink only. Employee did not wash hands before donning gloves for working with food.
- Food packaged in a food establishment is not properly labeled. Label individually wrapped pastries per State guidelines.
- Food employee handled ready-to-eat foods with bare hands after a single handwash. 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.
- To prevent contamination of foods, store raw eggs below all foods. Shelve foods in the following order from top to bottom: vegetables and cooked foods, then raw seafood, raw beef, raw pork, raw chicken and eggs.
- Be Food Manager certified -- at least one person per shift.
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01/14/2010 | 81 |
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