- Food in the line cooler was found above 46 °F. All Temperature Controlled food for Safety (TCS) food must be stored below 41 °F. The food was thrown away.
- There was no soap at the hand sink. Hand sinks must be supplied with soap and paper towels.
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03/18/2016 | 92 |
- Chicken fillets were found at 60°F and pasta sauce was found at 74°F. Both had been cooked the night before. All temperature controlled food must be kept below 41 °F. The chicken and pasta sauce was disposed of.
- Fish was found above cheese in the reach in refrigerator. Raw meat and eggs must be stored below and away from ready to eat foods.
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11/19/2015 | 91 |
- 1)Provide for all employees to drink from spill proof conatainers. Cup shall have a lid and a straw and shall be stored in such a way that food is not contaminated. Open drink stored on top of the cutting board and on the rack of clean dishes. 2)Provide for the employees to not eat in the kitchen. Observed employee eating in the kitchen. 3)Provide for the employees to not smoke in the building. Several cigarette parts seen on the floor near the ice machine and the back door. The men's bar area restroom smells like smoke. 4)Provide for all employee personal items to be stored away from food and products. Observed a phone and headphones on the shelf with the plates.
- All food items shall be protected at all times. Discontinue storing bowl of pepperoni inside the bin that has cooked noodles.
- Provide for the hand sinks faucets to be working properly at all times. Currently the faucets are not in good repair and flowing water is not available.
- Provide for the hand sink to have soap and paper towels available at all times. (several hand sinks did not have soap and/or paper towels)
- provide one person on duty at all times to have food manager certification and the health dept id. www.sanantonio.gov/health 10 days to enroll in the class
- Provide for a food thermometer to be available at all times. Provide for all coolers to have a visible thermometer.
- Provide for all food contact surfaces of equipment to be clean and in good repair. (Clean the inside of the ice machine and replace the damaged cutting boards)
- provide for the previous inspection report to be visible to be public at all times.
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02/23/2015 | 74 |
- Provide for all employees to drink from spill proof conatainers. Cup shall have a lid and a straw and shall be stored in such a way that food is not contaminated. (open drinks stored on top of the clean dish rack. Coffee and soda)
- All food items shall be protected at all times. Discontinue storing single service containers of paste inside the bin that has cooked noodles. Provide for the raw eggs to be stored below the dough in the walk in cooler.
- Provide for all hand washing sinks to have paper towels available. Kitchen hand sink did not have paper towels. COS
- Provide for all toxic chemical spray bottles to be stored away from food and food products. Ajax stored on a shelf next to togo containers and other chemicals stored on shelf above food products.
- provide one person on duty at all times to have food manager certification and the health dept id. www.sanantonio.gov/health 10 days to enroll in the class.
- Provide for all food contact surfaces of equipment to be clean and in good repair. (Clean the inside of the ice machine and replace the damaged cutting boards)
- 1)Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732. 2)Provide for the previous inspection report to be visible to the public at all times.
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10/14/2014 | 77 |
- Provide for a hand washing sink to be accessible to the pizza and bar area. Hot and cold running water shall be available. Previous inspection from 5/13/13 requested this sink to be installed. Owner has purchased the sink and the sink will be installed with in 10 days.
- provide for the previous inspection report to be visible to be public at all times.
- Provide for all employees that change task to wash their hands properly. observed employee return to the kitchen from the bathroom and did not wash their hands in the kitchen. Observed employee handle chemicals then continue to prepare food in the kitchen.
- provide one person on duty at all times to have food manager certification and the health dept id. www.sanantonio.gov/health 10 days to enroll in the class.
- Provide for all employees to drink from spill proof conatainers. Cup shall have a lid and a straw and shall be stored in such a way that food is not contaminated. (open drink stored on top of the prep cooler.) Discontinue allowing the cook to taste the food product by licking their fingers and continue to work. Provide for the cook to use a spoon then discard the spoon once used.
- Provide for all food contact surfaces of equipment to be clean and in good repair. (Clean the inside of the ice machine and replace the damaged cutting boards)
- All food items shall be protected at all times. Discontinue storing single service containers of paste inside the bin that has cooked noodles, discontinue storing a container of carrots directly in the open continer of cut veggies)
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03/03/2014 | 76 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. RAW ANIMAL FOODS (VEAL)MAY NOT BE STORED ABOVE COOKED FOODS IN COOLERS
- 229.166 (f) (2) (A)HWS>100F. 3-COMPARTMENT SINK AT COFFEE BAR IS NOT USED FOR DISHWASHING. THERE IS NO HANDSINK AT FRONT OUTSIDE OF KITCHEN READILY ACCESSIBLE FOR PIZZARIA/COFFEE BAR. PLEASE REPURPOSE FOR HAND SINK. PROVIDE PAPER TOWELS. HAND SOAP DISPENSER AVAILABLE.
- EVIDENCE OF RODENT FECES THROUGHOUT STORAGE AREAS, UNDER EQUIPMENT AND UNDER PREP TABLES IN KITCHEN.
- PROVIDE CERTIFIED FOOD MANAGER ON SITE DURING ALL HOUS OF OPERATION. WILL VERIFY A COURSE RECEIPT OR CERTIFICATION IN 30 DAYS, MONDAY NOVEMBER 28, 2011.
- 229.165 (h) (2)thermometer available. PIZZA/BREAD STATION REFRIGERATOR.
- 229.165 (m) (1) (A)not clean. FOOD DEBRIS ON SLICERS.
- REFRIGERATED PREP UNIT FOR PIZZA/BREAD STATION AT 51-55F. MUST MAINTAIN FOODS AT 41F OR BELOW AT ALL TIMES. DISCARD STAINLES PREP BOWL OF SAUTEED MUSHROOMS AND 3 SEASONED CHICKEN STRIPS.
- 229.164 (o) (7) (A) consume by date (prepared). ALL FOOD THAT ARE COOKED/PREPED/MARINATED/CUT MUST BE DATE LABELED WITHA 7 DAY EXPIRATION INCLUDING SOFT CHEESES AND DEII MEATS (EXCLUDES HARD SALAMI)
- 229.165 (q)food contact not sanitized. BREAD BASKETS FULL OF OIL, SEASONING, AND FOOD DEBRIS.
- SIGNAGE REQUIRING PATRON USE A CLEAN PLATE WITH EACH SALAD BAR VISIT.
- 229.171(f)permit required. FOOD LICENSE IS PAST DUE. PLEASE OBTAIN CURRENT FOOD LICENSE AND RECTIFY ANY PAST DUE FEES WITH IN 10 DAYS OR SOONER, IF PAID BY END OF OCTOBER NO ADDITIONAL MONTHLY FEES WILL ACCRUE.
- 229.165 (m) (1) (B)grease and soil accumulation. BAKED BREADS ON TOP OF GRILLS.
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10/24/2011 | 65 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Cold hold Units (condiments) over temp, at 53F. Recommended at 41F or lower.
- 229.163 (g) Wash before RTE. Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. **Numerous items in cooler and cold hold without labels of manufacturer's, food content and source information.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed containers in Cool and cold holds with out lids/coverings.
- 229.164 (o) (7) (B) consume by date (pkgd). 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- Hand washing facility is blocked.** HWS used as dishwashing/storage.
- Remove all toxic items not related to establishment.** Observed a can of wood stain leaking from bottom of can in the front bar.
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03/24/2011 | 73 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.**OBSERVED ANTS IN KITCHEN AND NUMEROUS FRUIT FLIES IN BAR AREA
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.166 (c) (2)under pressure. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.**HANDWASHING SINK AND HOT WATER KNOB AT 3-COMPARTMENT SINK MUST BE REPAIRED TO PROVIDE HOT WATER AT ALL TIMES DURING BUSINESS OPERATIONS
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.**OBSERVED RAW/COOKED FOODS IN REFRIGERATOR WITHOUT PROPER COVERINGS.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement.**RAW ANIMAL FOODS MAY NOT BE STORED ABOVE COOKED FOODS IN COOLERS
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Clean food contact surfaces.
- 229.165 (m) (1) (B)grease and soil accumulation.**PLEASE CLEAN GREASE AND/OR FOOD BUILD UP IN KITCHEN (WALLS AND EQUIPMENT)
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/29/2010 | 79 |
- NOTE: PROVIDE THAT ALL FOODS IN COOLING UNITS ARE AT A TEMPERATURE OF 41F OR LESS. PLEASE DISCARD FOODS IN PREP AREA GREATER THAN 45F AND OUT 2 OR MORE HOURS
- PROVIDE THAT ALL FOODS IIN WALK-IN COOLER ARE ADEQUATELY SEPARATED AND COVERED
- PROVIDE REPAIR FOR COLD WATER TO ALSO BE AVAILABLE AT HANDWASHING SINK
- PROVIDE THAT BOTH FOOD/NON-FOOD CONTACT SURFACES ARE CLEAN, SANITIZED, AND IN GOOD REPAIR.
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05/03/2010 | 84 |
- PLEASE PROVIDE ALL DRINKS TO BE ENCLOSED AND AWAY FROM FOOD PREP AREA
- PLEASE PROVIDE AN EASILY, ACCESSIBLE HANDWASHING SINK IN BACK BAR AREA. HANDWASHING SINK IN MAIN KITCHEN AREA TO FAR FROM BAR AREA AND THIS CAUSES AN INCONVENIENCE FOR EMPLOYEES TO WASH HANDS WHEN IN BAR AREA.
- PLEASE PROVIDE AT LEAST ONE EMPLOYEE TO BE FOOD MANAGER CERTIFIED AND BE PHYSICALLY PRESENT FOR ALL SHIFTS
- PLEASE PROVIDE BINS HOLDING UTENSILS TO BE CLEAN AND FREE OF OLD FOOD DEBRIS; PROVIDE ICE SCOOPS TO BE STORED IN SANITARY CONDITION(STORE IN CLEAN, SANITIZED BIN OR HANDLE UP INSIDE ICE MACHINE)
- PLEASE REMEMBER TO ALWAYS POST MOST CURRENT FOOD PERMIT IN A VIEWABLE AREA TO THE PUBLIC(IF FOOD PERMIT IS UNAVAILABLE, THEN A RECEIPT OR INVOICE SHOULD BE THE NEXT SOURCE DOCUMENT POSTED).
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03/01/2010 | 84 |
- Provide drinks to be in a enclosed container away from all food prep areas, preferably in a designated break area(open drink in styrofoam cup found in food prep area).
- Provide all food items to be stored away from all chemicals.
- Need to provide at least one employee to be certified as a food manager during all shifts.
- Provide all food contact and non food contact surfaces to be cleaned and sanitized bins that hold clean utensils and racks used to store wares). Provide ice machine to be cleaned of mildew buildup.
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10/07/2009 | 87 |
| No violation noted during this evaluation. | 02/25/2009 | 84 |
| No violation noted during this evaluation. | 01/31/2008 | 88 |
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