- 229.163 (f) (1) 20 seconds. Employee using hand washing sink to wash hands without hot water supplied.
- * 229.163(b) Demonstation of Knowledge. No certified food manager on duty.
- 229.165 (f) (12) (B)integral thermometer. Reach-In Cooler needs integral thermometer.
- Ch 13, Art II, section 13-26 Display permit. Need to display most current food establishment permit. copies may be obtained at 1901 S. Alamo at the health desk. Ph# 207-8732.
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01/15/2016 | 87 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous food not cooled within two hours, from 57 degrees Celsius (135° Fahrenheit) to 21° C (70° Fahrenheit).
- 229.167 (p) (5) use of wrong sinks. Cutting board washed inside hand washing sink.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. Employee preparing ready to eat salad items without bare hand documentation.
- * 229.163(b) Demonstation of Knowledge. No food manager on duty at time of inspection.
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09/30/2015 | 84 |
- 229.163 (n) (1) eat.drink.smoke. Observed cook's drink stored on food prep table. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed cook using bare hands to handle ready-to-eat foods. Ensure employees are using a barrier (ex. gloves, tongs) when handling ready-to-eat foods. NOTE: Bare hands may be used if food establishment provides documentation stating employees contacting ready-to-eat foods with bare hands utilize two or more control measures to provide additional safeguards to hazards associated with bare hand contact.
- 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, PHF foods held for more then 24 hrs. shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. In bar area, a few roaches were observed crawling on clean glassware. Also observed many dead roaches and insects on floor in bar area. Remove all glassware from shelf and clean/sanitize before use. Remove all dead insects from floor. Provide proper measures/methods to control and minimize presence of pests.
- 229.168 (c) (1) toxics stored. Observed toxic chemicals stored next to canned drinks and a toxic spray stored next to ketchup bottles. Ensure all toxic chemicals are stored below and away food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed a utensil with grease and a rusted meat cleaver stored with clean knives on magnet. Clean and sanitize all utensil properly before storing. Discard and or replace unsafe equipment.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Observed grill vents to have a vast amount of grease/debris build up that could potentially contaminate food on cooking surfaces. Ensure grill vents are cleaned and serviced routinely.
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05/28/2015 | 75 |
- Ch 13, Art II, section 13-26 Display permit. 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 obtaining a valid permit please call (210)207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
- 229.166 (i) (1) (B) HWS improper use. Observed ice dumped in bar hand sink and a dirty pan in back hand wash sink. Handwash sink is for handwashing only.
- 229.163 (n) (1) eat.drink.smoke. Observed employee cell phone on food prep line. Ensure all employee's belongins are stored away from food prep areas.
- 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, PHF foods held for more then 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.165 (q)food contact not sanitized. Observed ice scoop stored improperly on top of ice machine. Ensure ice scoop is stored properly as discussed.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required certification. Registering and successfully completing a Food Manager Certification course
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01/26/2015 | 83 |
- Employee observed washing rag in hand sink. Ensure hand sinks are used for hand washing only.
- Containers of ingredients stored on directly on top of fresh cheese and vegetables. Ensure at least one layer of protection is present between any foods and containers that will be stacked on top of the food.
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09/16/2014 | 92 |
- 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 obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Clean the inside area of the ice machine.
- the trashcans in the women's restroom need to have lids.
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01/27/2014 | 88 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. Condemned 30 pounds of foods held at 50-60F in cooling units.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.166 (f) (2) (A)HWS>100F. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. Hnadsinks at least 100F, mopsink and warewash sinks at least 110F.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Observed a variety of in-use utensils with accumulated food debris stored as clean.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ½ inches or two times the diameter of the pipe.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean cooler gaskets, interior and exterior of equipment.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.165 (f) (12) (B)integral thermometer. Provide thermometer in bar cooler storing potentially hazardous foods.
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02/06/2013 | 71 |
- 229.165 (m) (1) (A)not clean. Clean can opener, soda gun and nozzle, inside coolers (gaskets and shelves).
- 229.165 (m) (1) (B)grease and soil accumulation. Clean grease build up in venthood.
- 229.163 (h) (6) wash as needed. 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.
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03/30/2011 | 93 |
- Cooked potentially hazardous foods not cooled from 70°F to 41°F or below within 4 hours.
- Ensure potentially hazardous foods (PHFs) are held at 41F or below. Do not store PHFs in cooler until repaired.
- Handsinks must be used for handwashing only --- found a pitcher in Bar handsink. Food employee was chewing gum in food service line. Found employee drinks in an open cup and in an opened bottled water in back kitchen area.
- Properly shelve foods in coolers to prevent cross contamination: from top to bottom, shelve vegetables/fruits and cooked foods above raw foods. Raw foods must follow this order from top to bottom: raw seafood, raw beef, raw pork, raw chicken and eggs. Foods may be stored on the same shelves as long as there placed in separate containers with no possibility of cross contamination.
- Clean inside ice machine. Do not use damaged/chipped dishwares.
- Ensure all coolers have thermometers.
- Post a Buffet plate sign stating that customers must use a new plate for each visit to the Buffet line. Post a Heimlich Poster.
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01/13/2010 | 70 |
| No violation noted during this evaluation. | 07/22/2008 | 100 |
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