- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit.
- Ensure Hand washing sink is available and operable in kitchen.
- Ensure registering and successfully completing a Food Manager Certification course
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11/18/2015 | 91 |
- There are no paper towels at the hand washing sink. Supply the hand wash station with individual disposable towels.
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05/18/2015 | 97 |
- Evidence of insects observed(Roach in mop sink, roach feces in back storage area). Eliminate the presence of insects by using any approved means. Provided invoice from Encino Pest control last vist 8/2014, Pest control services every 90 days.
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement.
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10/21/2014 | 93 |
- 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. Employee did not wash hands before handling baked goods after using phone.
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed a spoon in the food prep handsink and a brush in the restroom handsink.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean all shelves, equipment, trays, food prep tables, etc. Do not store knives between crevices under table.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace worn out cooler gaskets.
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05/09/2014 | 85 |
- ALL HANDSINKS MUST BE ACCESSIBLE AT ALL TIMES. (ITEMS IN SINK)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL, UTENSIL BIN)
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10/04/2013 | 94 |
- PROVIDE SOAP AND TOWELS AT HAND SINKS AT ALL TIMES. (NO TOWELS AND REPLACE BOTTLE SOAP WITH PUMP SOAP)
- REPAIR LEAK AT 3 COMPARTMENT SINK. (LEAK UNDER 3 COMPARTMENT SINK)
- PROVIDE A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP 5/2012) ANY QUESTIONS CALL 207-0135.
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03/20/2013 | 91 |
- Will need to clean small storage room of roach droppings/dead roaches
- Do not store medications(solar burn relief spray) on same shelf above 3 compartment sink holding clean equipment; keep all medications away/below/separated from clean equipment. 229.168 (c) (1) toxics stored.
- Keep most current food permit/receipt/invoice showing proof that food permit is current or paid for at all times.
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11/29/2012 | 91 |
- ROACH DROPPINGS SEEN IN STEAMER ROOM AND DRY STORAGE ROOM; FACILITY WAS JUST FUMIGATED RECENTLY; WILL NEED TO CLEAN AREAS UP; ANTS WERE ALSO SEEN CRAWLING ON THE GROUND IN BACK AREA(WHERE REACH IN COOLER/FREEZER ARE LOCATED); WILL NEED TO USE APPROVED PEST CONTROL MEASURES TO MINIMIZE PRESENCE OF PESTS.
- OWNERS ARE FOOD MANAGER CERTIFIED; HOWEVER, AT THE TIME OF INSPECTION, NO CERTIFIED FOOD MANAGER WAS PRESENT; NEED TO MAKE SURE THAT AT LEAST ONE EMPLOYEE THAT IS FOOD MANAGER CERTIFIED IS PHYSICALLY PRESENT DURING HOURS OF OPERATION.
- NEED TO ALWAYS POST MOST RECENT INSPECTION REPORT; MAKE SURE TO ALSO POST MOST RECENT FOOD PERMIT/RECEIPT SHOWING PAYMENT MADE; ESTABLISHMENT IS CURRENT ON FOOD PERMIT
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08/09/2012 | 91 |
- INTERIOR OF CONTAINERS HOLDING SALT AND CANDY PIECES DIRTY WITH FOOD ACCUMULATION ON SIDES; NEED TO MAKE SURE TO WASH/SANITIZE CONTAINERS ONCE PRODUCT IS FINISHED 229.165 (m) (1) (A)not clean.
- 229.167 (e) (2) no soap; NO SOAP IN EMPLOYEE RESTROOM
- OBSERVANCE OF MANY GNATS AROUND UNUSED BAKED ITEMS IN BACK AREA WHERE BULK ITEM PRODUCTS ARE KEPT; NEED TO EMPTY OLD/UNUSED BAKED ITEMS IN DUMPSTER OR KEEP SEALED IN TRASH BAGS WITH LID ON TRASH CAN UNTIL READY TO BE DISCARDED TO KEEP THE PRESENCE OF GNATS TO A MINIMUM. 229.167 (p) (11) (C)insects/pests not minimized.
- DO NOT ALLOW SPRAY NOZZLE FROM 3 COMPARTMENT SINK TO BE BELOW THE FLOOD LEVEL RIM.
- MAKE SURE TO POST MOST CURRENT INSPECTION REPORT AT ALL TIMES
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03/13/2012 | 84 |
- 229.166 (c) (3) hot water sufficient; DURING THE TIME OF INSPECTION NO HOT WATER WAS AVAILABLE.
- 229.167 (e) (2) no soap; NEED TO PROVIDE HANDSOAP FOR EMPLOYEE'S RESTROOM.
- 229.167 (p) (11) (C)insects/pests not minimized; EVIDENCE OF LIVE ROACHES AND ROACH DROPPINGS WITHIN ESTABLISHMENT.
- NEED TO PROVIDE A CERTIFIED FOOD MANAGER TO BE PHYSICALLY AVAILABLE DURING ALL HOURS OF OPERATION.
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11/14/2011 | 87 |
- ESTABLISHMENT WILL NEED TO HAVE AT LEAST ONE EMPLOYEE FOOD MANAGER CERTIFIED DURING THE TIME ITEMS ARE BEING BAKED; ITEMS ARE BAKED IN THE MORNING HOURS; NO PROOF OF CERTIFICATION WAS PRESENT DURING THE TIME OF INSPECTION.
- MAKE SURE TO POST MOST CURRENT HEALTH REPORT IN A VIEWABLE AREA TO THE PUBLIC.
- 229.165 (n) (1) (D) (iv)thermometers clean; MAKE SURE THERMOMETERS STORED IN REACH IN COOLER IS CLEANED(VERY DIRTY).
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09/29/2011 | 91 |
- 229.165 (d) (1) (B)free of breaks, cracks; PROVIDE ALL CONTAINERS HOLDING BULK ITEMS TO BE FREE FROM CRACKS AND BREAKS(FLOUR CONTAINER).
- NEED TO PROVIDE A CERTIFIED FOOD MANAGER TO BE PHYSICALLY AVAILABLE DURING ALL HOURS ESTABLISHMENT IS OPEN.
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06/09/2011 | 94 |
- 229.167 (p) (11) (C)insects/pests not minimized; noticed what appears to be roach droppings in storage area(area where there is no working lighting; need to replace asap or have repaired by a licensed electrician)underneath where bulk items are placed on pallets.
- 229.165 (m) (1) (A)not clean; Need to clean/sanitize underneath lid and around lip/edges of bulk item container due to a noticeable amount of food/soil debris accumulated.
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01/26/2011 | 94 |
- 229.164 (a) - Honestly presented; Bulk sugar containing many foreign particles and will need to be discarded.
- 229.167 (e) (2) no soap; Provide handsoap at handwashing sink at all times for employees to effectively wash hands.
- 229.165 (r) (3) (D)no sanitization; Make sure to wash all equipment/utensils with soap and water, then rinse that item with clean running water, followed by immersing that piece of equipment or utensil in a 50 to 100 ppm of bleach.
- 229.165 (p)not sanitized; Equipment observed not being sanitized at time of inspection; Dirty scoopers observed inside bulk sugar containers; paper bag sitting on top of white sugar(condemned due to foreign particles inside); Clean pan rack(much accumulated food debris caked on the inner sides of racks).
- Make sure to always post the current food permit/invoice/receipt and last inspection report in a viewable area to the public.
- Will need to provide at least one employee to be food manager certified during all hours of operation.
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09/15/2010 | 81 |
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