- An open drink container was left in a food prep area. Employee beverages should be kept and consumed away from food, and have a lid and a straw.
- A cup was left in a hand sink. Hand sinks are for hand washing only.
- A food manager was not present during the time of the inspection. A food manager must be present at all hours of operations. Have additional staff trained as a food safety manager and obtain a certificate for them.
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12/08/2015 | 93 |
- A tray of raw beef was sitting on top of a crate of limes in the walk in cooler. All raw meat must be stored below and away from ready to eat food.
- The most recent health inspection report was not posted. Food Permit was not posted.
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09/30/2015 | 93 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
- Dish machine was not dispensing sanitizer; recommend testing sanitizer daily.
- Food storage containers and utensils must be in good repair and be smooth, easily caleanable and non-absorbent.
- Clean the ice machine
- Clean the dish machine
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06/08/2015 | 89 |
- Replace baskets with broken wires. All kitchen equipment must be in good repair.
- Ice chute in the ice machine had mold. Ensure all food contact surfaces are clean to sight and touch.
- Replace ice buckets that are cracked. All kitchen equipment must be in good repair.
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02/03/2015 | 97 |
- Observed metal scrub pad in the hand sink. Ensure hand sink is used for hand washing only.
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06/13/2014 | 96 |
- Observed drink on the prep table. Observed chemicals next to the potatoes. Ensure personal drinks are kept below and away from food and food prep areas. Ensrue chemicals are kept below and away form food and fod prep areas.
- Observed spray bottle with no label. Label spray bottles with common name of toxic material.
- Obseved shelf in the reach in cooler needs to be cleaned. Observed prep counters needing to be wiped down. Observed soda dispensers with syrup build up. Clean equipment before each task.
- Observed permit not current and posted. Post current food establishment permit.
- Observed no food manager on site. - Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Observed frying baskets needing to be replaced. Discard and or replace unsafe equipment.
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11/04/2013 | 84 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
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04/16/2013 | 97 |
- Wings returned to walk in cooler.
- Post most recent graded inspection report in customer view.
- Chlorine concentration for chemical sanitizer in 3 compartment sink Sanitizer level at 200ppm, adjust to the 50-100ppm.
- No certified food safety manger present during active food service.
- Discard and or replace unsafe equipment.
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10/13/2011 | 83 |
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