- Damaged plastic storage drawer. Discard and or replace unsafe equipment.
- Employees must not eat, chew, drink from an open cup while in the food service/prep line.
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03/08/2016 | 93 |
- Cold hold unit unplugged. Ensure unit is not holding potentially hazardous foods when unplugged.
- 229.163 (f) (2) (C) drying hands. Employee performed a complete hand washing, but did not follow the procedure by drying of the cleaned hands and arms. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.(All hand sinks lacked papertowels)
- 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.
- 229.165 (m) (1) (A)not clean. 229.165 (m) (2)non food contact dirty. Food contact surfaces unsightly (dirty or not clean). Ensure Etablishment is following a cleaning schedule observed reach-in units needing cleaning, prep-areas, and dough area.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure food manager certification is registered at 1901 S. Alamo st.
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07/13/2015 | 79 |
- Employee did not wash hands after engaging in other activities that contaminate the hands such as handling personal belongings, then proceeded to stir sauce without handwashing. 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.
- Observed two drinks one in prep-station reach-in, the other over food items in sauce line.. Employees must not drink from an open cup while in the food service line.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC.
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01/06/2015 | 89 |
- 229.165 (h) (2)thermometer available. PROVIDE A THERMOMETER IN ALL REFERIGERATORS.
- 229.165 (d) (1) (B)free of breaks, cracks. FOOD CONTAINERS with damaged parts. Food contact equipment must be in good repair. ALL FOOD CONTAINERS TO BE FREE OF CRACKS, DENTS, CHIPS.
- PROVIDE ALL HANDSINKS TO BE FREE OF RAGS. HANDSINKS ARE ONLY FOR WASHING HANDS EXCEPT FOR THE ONE DESIGNATED FOR "OTHER USES" AT PREP AREA. (ONE W/OUT SOAP & PAPERTOWELS)
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. BOXES OF CHEESE MUST BE PROTECTED WHEN TAKEN OUT OF THE BOX. INSPECTOR IS CONCERNED ABOUT CHEESE PROTECTION IN SHIPPING BOXES.
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06/30/2014 | 87 |
- ALL HANDSINK MUST BE CLEAR OF ITEMS. (ITEM IN SINK)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS.)(360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS BINS, PLASTIC CONTAINERS (CRACKED, CHIPPED)
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10/08/2013 | 91 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD PERMIT IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)
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04/11/2013 | 97 |
- MAKE SURE THAT AT LEAST ONE EMPLOYEE IS FOOD MANAGER CERTIFIED AND PHYSICALLY PRESENT; ALL EMPLOYEES CERTIFIED SHOULD BE ABLE TO SHOW PROPER DOCUMENTATION FOR PROOF.
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10/16/2012 | 97 |
- 229.168 (b) working container not labeled; MAKE SURE TO LABEL ALL WORKING SPRAY CONTAINERS HOLDING TOXIC MATERIALS WITH THE COMMON NAME OF THE MATERIAL.
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03/21/2012 | 97 |
- MAKE SURE TO POST MOST CURRENT HEALTH REPORT AND FOOD PERMIT IN A VIEWABLE AREA TO THE PUBLIC.
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09/23/2011 | 97 |
- 229.166 (i) (1) (B) HWS improper use; Make sure to use handwashing only for the purposes of handwashing and not for other purposes(observed container being filled with water at handwashing sink).
- 229.168 (b) working container not labeled; Make sure to label all toxic items in spray bottles with the contents.
- Need to make sure that at least one employee is food manager certified and is physically present during all hours of operation.
- 229.165 (h) (2)thermometer available; Make sure all reach in coolers have a thermometer(small reach in cooler near back and front cooler with crazy bread sauce).
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03/28/2011 | 87 |
- 229.168 (c) (1) toxics stored; Do not store dishwashing liquid next to green peppers.
- 229.165 (h) (2)thermometer available; Make sure to provide thermometers for all reach in coolers.
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09/29/2010 | 94 |
- Please provide a backflow preventor for all hoses that are attached to a mopsink.
- Please do not store toxic items on preparation counters or store next to single service items; keep all toxic items away and below all food items, food preparation counters, and all single service items(paper plates)
- Please provide at least one employee to be food manager certified and be physically present for all shifts.
- Please provide thermometers for all reach in coolers
- Please provide all utensils to be cleaned and sanitized(dirty utensils and plastic containers, used for holding cheese, lettuce, and other items sitting on shelve); provide interior surfaces of all reach in coolers and freezers to be cleaned; provide countertops to be cleaned as often as possible(dirty).
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04/14/2010 | 84 |
| No violation noted during this evaluation. | 07/10/2009 | 100 |
| No violation noted during this evaluation. | 10/20/2008 | 87 |
| No violation noted during this evaluation. | 06/18/2008 | 100 |
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