- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED EMPLOYEE DRINK BY FOOD AREA.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Store all toxic items away from food and food areas. OBSERVED CLEANING PRODUCTS NEXT TO BAKING POWDER AND VANILLA EXTRACT.
- Ensure chemical sanitizer is within required range. SANITIZING SOLUTION AT 10 ppm.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Discontinue using broken/chipped wares i.e. containers holding ready to eat food in walk in cooler & a container holding sugar.
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02/18/2016 | 83 |
- Food must be protected from contamination by storing in a covered container, wrappings or packages
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info. CFM IS EXPIRED
- Use food grade containers for food.
- Discontinue using broken/chipped wares i.e. CONTAINERS HOLDING RICE
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/04/2015 | 87 |
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Discontinue using household grade pest control chemicals in food establishment. i.e. Raid
- Use food grade containers/bags for food.
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09/16/2015 | 90 |
- 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 to work, or control measures approved by the regulatory authority.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.** Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 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 at 45F a max of 4 days.
- Discontinue using household pest control sprays in food establishment
- Sanitizing solution exceeds acceptable range
- Use a thermometer in all coolers where TCS foods are stored.
- Use a thin probe thermometer for cooking/cooling/reheating/holding processes
- Use food grade containers for food.
- Discontinue using worn equipment that is no longer smooth- cutting boards/prep boards
- Post current permit- posted permit expired 3/2015
- Provide for an air gap with 1 ½ inches or two times the diameter of the pipe drain line at ice machine- currently directly tied into floor drain
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05/14/2015 | 72 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
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01/12/2015 | 96 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- A certified food manger must be Present during Business hours.
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09/25/2014 | 85 |
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- untensil holding box needs to be cleaned and sanitized.
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05/15/2014 | 93 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.(Observed employees personal open drinks stored near out going PHF items and food preperation.)
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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01/17/2014 | 92 |
| No violation noted during this evaluation. | 09/30/2013 | 100 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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06/18/2013 | 92 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below.
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03/07/2013 | 95 |
| No violation noted during this evaluation. | 04/25/2012 | 100 |
- 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.**ALL FOODS IN COOLERS THAT ARE COOKED AND/OR SEPARATED FROM ORIGINAL PACKAGING MUST BE LABELED WITH A CONSUME BY DATE
- 229.165 (p)not sanitized. Food contact surfaces not cleaned and sanitized. Sanitize all food contact surfaces.**OBSERVED TOWELS IN CONTAINER USED TO CLEAN FOOD CONTACT SURFACES WITHOUT PROPER SANITIZING SOLUTION
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean food contact surfaces.**PROPERLY CLEAN/SANITIZE FOOD CONTACT SURFACES TO REMOVE FOOD DEBRIS
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- OBSERVED EMPLOYEE USING NON-FOOD GRADE UTENSIL TO ROLL TORTILLAS
- 229.165 (n) (1) (D) (v)equipment dirty. Equipment used in storing food not cleaned. Clean equipment used for storing foods in reach in units. **CLEAN/SANITIZE BEND USED TO STORE TORTILLA CHIPS
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.**HANDWASH SINK IN FRONT FOOD PREP AREA (COFFEE, TEA, ETC.) MUST BE FULLY ACCESSIBLE
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11/21/2011 | 87 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.**OBSERVED RAW MEATS STORED ON TOP OF AND NEXT TO RAW VEGETABLES...
- 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.**ALL COOKED FOODS AND FOODS SEPARATED FROM ORIGINAL PACKAGES SHOULD BE LABELED WITH A CONSUME BY DATE
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board.
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05/10/2011 | 89 |
| No violation noted during this evaluation. | 10/20/2010 | 100 |
- Eggs in ice bath at 64.1 degrees. Cook corrected it onsite by placing more ice around container in bath.
- Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound .
- No date labels are provided on Potentially Hazardous Foods (PHFs)raw or cooked and no date labels are provided on prep. Ready-to-Eat Foods (RTEs). A use by date or prep. date must be provided on all PHFs and prep. RTEs.
- Small bowls in waitress prep. area in poor repair; chipped on food contact surface areas. Dispose and/ or replace damaged bowls.
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08/27/2009 | 84 |
| No violation noted during this evaluation. | 10/21/2008 | 94 |
| No violation noted during this evaluation. | 05/15/2008 | 100 |
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