- Need to post the most current San Antonio Health Department / Food Establishment Permit which expires 8/2016 within public view
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01/26/2016 | 97 |
- Remove the "Raid" brand insecticide spray can from the processing area. Label indicated indoor residential use only.
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06/02/2015 | 97 |
| No violation noted during this evaluation. | 01/22/2015 | 100 |
- Make sure you post your most current San Antonio Health Department "Food Establishment Permit" in public view. Permit posted expired 8/2013
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10/20/2014 | 97 |
- 229.167 (e) (3) (A) no towels. Disposable towels should be available for employee use at all times
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view. Establishment does not have a state food manufacturing license but the owner states he is in the process of obtaining one.
- Establishment has food manager but designated food manager was not present during the time of the inspection.
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04/10/2012 | 91 |
- 229.163 (n) (1) eat.drink.smoke.. Do not store or keep personal drink on prep-table. It can easily spill onto food items.
- 229.164 (r) (1) (A) labeled properly. All items in establishment must be properly labeled with manufacturers information. Cans of sugar, labels are missing on cans, according to establishment, labels are removed, because they cook cans in hot water, and if they leave labels on cans, it makes a large mess.
- 229.167 (e) (2) no soap. All handsinks must have soap and papertowels.
- 229.167(p)(11)(C)rodents. Found rodent droppings inside establishment. Provide proper pest control, for rodents.
- Establishment must always have at least one person on duty with a food managers certification.
- 229.165 (h) (2)thermometer available. All RIC's must have working thermometers inside.
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08/25/2011 | 80 |
- Establishment must always have at least one person on duty with a food managers certification.
- 229.167 (e) (2) no soap. All handsinks must have soap and papertowels.
- 229.166 (c) (2)under pressure. Fix hot water at handsink, add more pressure to water, so water doesn't just trickle out.
- 229.165 (h) (2)thermometer available. All coolers must have working thermometers inside.
- 229.163 (f) (1) 20 seconds. During the hand washing procedure the employee used soap but did not use vigorous friction in proper area of the hands and arms for 10-15 seconds. Plus, do not use cloth towel to dry hands.
- 229.163 (i) not in HWS. When washing hands, must use handsink, not 3 compartment sink.
- 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. 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. Employees must sign documentation.
- 229.165 (r) (3) (D)no sanitization. When washing dishes, they must be properly washed, rinised, and sanitized. Dishes were being washed and rinsed but, never sanitized.
- 229.165 (q)food contact not sanitized. Do not use trash bags, to cover food items. Trash bags are not approved food contact surfaces, and can contaminate food items.
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03/03/2011 | 69 |
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