- 229.164 (o) (6) (B) (ii). Potentially hazardous foods below or equal to 41 degrees Fahrenheit. PHF maintained in cold hold must be at or below 41 degrees Fahrenheit. Items in the prep cold hold unit were around 68 degrees. Ambient temperature in the unit by the thermometer there was 50 degrees F. Measured ambient temperature was 52 degrees Fahrenheit. The items in this unit appear temperature distressed. Discard. Have the unit adjusted or repaired to maintain the proper temperature control. Discarded 5 Pounds of Pepperoni. Maintenance came to repair the unit while there, it was frozen up.
- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
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09/01/2015 | 92 |
- 229.166 (g) (4) (A). There is no backflow prevention device present at any water supply system. Vacuum breaker on hose bib. those in mop sink with level of the sink hyphenate the hose bib. Provide for adequate backflow prevention device.
- 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. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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08/13/2013 | 92 |
- 229.168 (c) (1) toxics stored. Toxic items stored with items needing protection. Improperly storing toxic chemicals next to food products. Store toxic items below and away from food areas, remove all poisonous items from food areas TOXIC, NON FOOD RELATED PRODUCTS TO BE STORED IN AREA THAT IS DESIGNATED FOR SUCH AND AREA TO BE AWAY FROM ALL FOOD AND ALL FOOD CONTACT SURFACES. DEGREASER BEING STORED OVER PIZZA PREPARATION COUNTER.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course A CERTIFIED FOOD MANAGER IS REQUIRED TO BE ON DUTY DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER ON DUTY AT TIME OF THIS DATED INSPECTION
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view. INSPECTION REPORT DISPLAYED IS 14 MONTHS OLD. FOOD ESTABLISHMENT PERMIT DISPLAYED HAS EXPIRATION DATE OF 5/31/2012.
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02/11/2013 | 91 |
| No violation noted during this evaluation. | 08/07/2012 | 100 |
- Ensure cross contamination will not occur. Found dough in contact with soiled food contact surfaces with heavy food encrustment.
- Ensure food contact surfaces are clean to sight, touch, and are maintained smooth, easily-cleanable, and non-absorbant. Found pans with excessive food encrustment. Kitchen utensils found with food particulate and surfaces that do not meet the above criterion.
- Ensure the most recent routine food safety inspection and the food permit is posted in a conspicuous location for the consumer.
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10/11/2011 | 90 |
- Ensure repackaged sauces (ranch dressing etc.) is properly labeled with a discard date not to exceed 7 days from the date of preparation. No date labeling found on repackaged items.
- Ensure proper wastewater disposal. Found fluid in mopsink is slow to drain. Ensure proper drainage to avoid reinspection fees.
- Ensure food contact surfaces are clean to sight and touch. Found dirty food contact surfaces (utensils/containers) at rack next to warming cabinet. Be sure to thoroughly clean and sanitize the wire racks, utensils, and food containers. Ensure these items and all other food contact surfaces are maintained clean and sanitary.
- Be sure that the most recent routine food safety inspection is posted in a conspicuous location for the consumer. Found follow-up inspection posted over the most recent routine food safety inspection.
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04/13/2011 | 87 |
- Please ensure hot water is delivered under pressure at establishment handsink. Found handsink valve in disrepair. Ensure this item is corrected by September 24, 2010 1:00pm.
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09/23/2010 | 96 |
- Please ensure sound condition of food items. Found numerous moldy green bell peppers in walk-in cooler.
- Please ensure a certified food manager is on duty during business hours.
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03/08/2010 | 93 |
- Please ensure paper towels are available at kitchen handsink. Towels not available at handsink.
- Please ensure toxic items are labeled.
- Please store utensils on a smooth, easily cleanable, and non-absorbant surfaces. Found utensils stored on soiled cardboard surface.
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01/22/2010 | 91 |
| No violation noted during this evaluation. | 11/17/2009 | 100 |
| No violation noted during this evaluation. | 06/15/2009 | 84 |
| No violation noted during this evaluation. | 02/05/2009 | 97 |
| No violation noted during this evaluation. | 11/16/2007 | 100 |
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