- properly store raw meats in the walk-in cooler.(corrected)
- Clean outside areas in back.(someone was already cleaning)
- Clean the inside area of the ice machine.
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02/29/2016 | 90 |
- properly store meats in one reach-n cooler.
- Properly store clean utensils.
- 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) 207-8732.
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11/02/2015 | 90 |
- 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 using double hand washing. 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.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Properly store clean utensils.Replace any chipped plates.
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06/17/2015 | 90 |
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Clean the inside area of the ice machine.Replace any broken or chipped plates.
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04/07/2015 | 91 |
- observed some open drinks.all employee drinks need to have a lid ans straw.
- Need to replace one wicker basket.also any worn out spatulas
- 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 using double hand washing. 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.
- Need to post current food license in public view.
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01/29/2015 | 86 |
- observed some open drinks.all drinks need to have a lid and straw.
- 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.
- Someone with the food mgr certification needs to be on duty.
- Need to post current food license.Also post current inspection report.
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06/04/2014 | 86 |
- Need to make sure to cover all employee drinks; chocolate milk seen sitting open in a cup with food next to it; employees should make sure to eat outside of kitchen area at all times in a designated area and keep drinks covered and below food products/food contact surfaces/clean equipment.
- Need to make sure to always store raw chicken on the lowest shelf in walk in cooler and not next to already cooked chicken; also make sure to store raw steaks below cooked rice to avoid possible cross contamination.
- No dates seen on any refrigerated, potentially hazardous food items within walk in cooler; Establishment needs to make sure to note a use by/discard by date for all potentially, hazardous food items kept longer than 24 hours within establishment. 229.164 (o) (7) (A) consume by date (prepared).
- 229.166 (f) (2) (A)HWS>100F; No hot water available during inspection; will need to correct within 24 hours to avoid temporary closure; management informed me that the boiler might be out.
- 229.167 (e) (3) (A) no towels; No paper towels at employee's handwashing sink.
- Much pooled water within room where ice machine/water heater is located; establishment needs to make sure that all water is allowed to drain into a sanitary sewer and not pool on ground; water heater observed leaking.
- Dirty equipment seen stored on shelves(also observed bin holding various kitchenware dirty); establishment needs to make sure that all equipment/kitchenware is effectively washed/rinsed/sanitized;
- 229.165 (p)not sanitized; Establishment needs to make sure that mechanical warewashing machine is effectively sanitizing wares at the appropriate concentration; no final sanitizer seen.
- Will need to make sure to raise drain line above main drain approx. one and one-half inches so that there is a sufficient air gap present.
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09/19/2013 | 75 |
- 229.165 (h) (2)thermometer available; Provide a thermometer within all reach in coolers/freezers.
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05/02/2013 | 97 |
- 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.
- No mop sink or curbed floor drain provided.Need to re-install mop sink.
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10/16/2012 | 93 |
- 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.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- need to add more chlorine sanitizer.(corrected)
- provide thermometers where needed.
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03/29/2012 | 87 |
- Found dishes in the mop sink.Do not store any dishes in the mop sink.
- 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.
- There is not enough sanitizer in the warewashing sink.Need to provide more sanitizer.
- 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.
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10/31/2011 | 86 |
- Employee numerously using the three compartment sink to wash hands.
- Reach-in cooler found maintaining a temperature of 60F. The cooler currently has vegatables being stored.
- 229.167 (e) (3) (A) no towels. 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.
- Establishment is using improper procedures in washing equipment. Ensure to use the proper warewashing procedures: Wash, Rinse, and Sanitize. In addition the hot water nozzle is not discarding hot water. Ensure to fix this issue in a timmely manner.
- 1. Ice scooper found being stored on a dirty surface. Ensure ice scoopers are stored in a desingated container or stored in the ice machine with the handle up. 2. Utensil found stored in a dirty utensil holder tray.
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09/17/2010 | 81 |
- Cooked whole beans and menudo began cooling at 7:30 AM, currently 4:00 PM; off temperature more than 4 hours. Ensure all cooked potentially hazardous foods are properly cooled; 135 degrees F -- 2hrs -->70 degrees F -- 4 hrs -->41 degrees F or below.
- Parts of raw chicken thawed in bucket of water at 60 degrees F. All products thawed must maintain a temperature of 41 degrees or below.
- No handwashing observed at all during inspection. Must properly wash hands between tasks that cause contamination of hands.
- No documentation for using bare-hand contact with RTF and no use of physical barriers seen. Provide required documentation for bare-hand contact with ready-to-eat food or discontinue practice with use of physical barriers.
- Various raw meats stored above uncovered cooked chicken and beef. Ensure all raw meats are stored below all ready-to-eat foods.
- Handsink in kitchen is blocked by full stacked dish racks and other items. Ensure all handsinks are fully accessible for use.
- Toxic chemicals stored next to food; bottle of alcohol next to bottle of spices. Separate all toxic items from food and other items needing protection.
- Thermometers not provided for employees to check prepared potentially hazardous foods during processing. Provide thermometers to kitchen staff to ensure proper temperature of prepared potentially hazardous foods.
- Ice machine bin/panel has mold growth and hair, knives stored between wall and magnetic strip (COS), and wares stored dirty (COS). Clean and sanitize ice machine/all stored wares and do not store utensils between equipment.
- No posting of routine inspection. Post most current routine inspection.
- Outdoor mop sink not plumbed and used toilet paper is being disposed in restroom trash cans. Reconnected mop sink to be fully functional and ensure all used toilet paper is disposed of in toilets.
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01/11/2010 | 60 |
| No violation noted during this evaluation. | 05/11/2009 | 88 |
| No violation noted during this evaluation. | 04/13/2009 | 87 |
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