- 229.163 (h) (7) raw to RTE. Observed employee break raw eggs on grill then continue the handle ready-to-eat foods without washing hands in between. Food employees must clean their hands immediate before engaging in food preparation and when switching between working with raw food and working with RTE foods.
- 229.166 (i) (1) (B) HWS improper use. Observed a dirty utensil in the kitchen hand washing sink. This sink may not be used for any purpose other than hand washing.
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle ready-to-eat foods with bare hands. Food employees must use gloves or utensils when handling ready-to-eat foods and not bare hands.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager and certification is present at all times during operating hours.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed dishware and other utensils with food debris stored with clean utensils. Ensure all utensils are clean to sight and touch.
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02/25/2016 | 78 |
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE CERTIFIED FOOD MANAGER'S CERTIFICATE AVAILABLE ON SITE.
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12/15/2015 | 97 |
- (1)229.163 (n) (2) (A) closed beverage container. ALL EMPLOYEE DRINKS TO BE COVERED PROPERLY SUCH AS WITH A LID AND STRAW. ALSO STORE ALL EMPLOYEE DRINKS SEPARATE FROM FOOD PRODUCTS AND FOOD CONTACT SURFACES. (2) USE MOP SINK TO DISPOSE OF MOP WATER ONLY. DO NOT USE MOP SINK TO WASH/HOUSE DISHWARE. OBSERVED VARIOUS KITCHEN DISHWARE INSIDE OF THE MOP SINK BASIN.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. PROPERLY STORE RAW FOODS SEPARATE FROM COOKED READY TO EAT FOODS IN A MANNER THAT PREVENTS CROSS CONTAMINATION. OBSERVED RAW POULTRY, MEAT, AND RAW SHELLED EGGS BEING STORED OVER COOKED READY TO EAT FOODS.
- 229.164 (o) (7) (A) consume by date (prepared). DATE LABEL ALL PREPARED, REFRIGERATED, READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD FOR MORE THAT 24 HRS. MAY USE DATE FOOD WAS PREPARED; TO BE CONSUMED; SELL BY; OR DISCARD DATE. DISCARD LEFTOVER POTENTIALLY HAZARDOUS FOODS AFTER 7 DAYS.
- OBSERVED A KITCHEN LINE COLD HOLD UNIT THAT WAS NOT WORKING PROPERLY. TEMPERATURE OF UNIT WAS AT 70F. SERVICE UNIT SO THAT A TEMPERATURE OF 41F OR LOWER IS BEING MAINTAINED. IF UNIT CAN NOT BE REPAIRED REMOVE THE NON-WORKING UNIT FROM THE RESTAURANT. DO NOT USE THIS COLD HOLD UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL UNIT IS MAINTAINING 41F OR LOWER.
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR THE KITCHEN HAND WASH STATION.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE THE FOOD MANAGERS CERTIFICATE/SAN ANTONIO FOOD MANAGERS ID CARD AVAILABLE ON-SITE.
- 229.165 (h) (2)thermometer available. PROVIDE THERMOMETER FOR ALL COLD HOLD UNITS AS NEEDED.
- CONDUCT A THOROUGH CLEANING OF INSIDE THE ICE MACHINE, KITCHEN EQUIPMENT AND KITCHEN WORK TABLES AS NEEDED.
- Ch 13, Art II, section 13-26 Display permit. DISPLAY A CURRENT CITY FOOD PERMIT AND THE MOST RECENT GRADED CITY HEALTH INSPECTION REPORT IN PUBLIC VIEW. NOTE: RECORDS INDICATED THAT THE CITY FOOD PERMIT IS CURRENT AND EXPIRES AT THE END OF NEXT MONTH - 8/2015.
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07/15/2015 | 70 |
- Have a Certified Food Manager on duty during hours of operation. Have Food Managers Certificate/City Health Food Managers ID card available on site. Correct by the next routine inspection.
- DISPLAY A CURRENT CITY FOOD PERMIT AND THE MOST RECENTLY GRADED CITY HEALTH INSPECTION REPORT.
- 229.164 (o) (7) (A) consume by date (prepared). Date label all refrigerated ready to eat potentially hazardous foods held over 24 hrs. Discard leftovers after 7 days. May use date food was prepared on the label.
- 229.165 (h) (2)thermometer available. Chedk that all cold hold units have thermometers as needed. Some had them - others did not.
- (1) CONDUCT A THOROUGH CLEANING INSIDE OF THE ICE MACHINE. (2) USE ONLY FOOD APPROVED UTENSILS AS FOOD SCOOPS. DO NOT USE SINGLE SERVICE/SINGLE USE ITEMS AS FOOD SCOOPS. OBSERVED A PAPER DISH BEING USED AS FOOD SCOOPS FOR THE BULK SUGAR CONTAINER.
- 229.167 (e) (3) (A) no towels. Provide paper towels for the kitchen handsink.
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01/06/2015 | 81 |
- USE HAND SINK FOR HANDWASHING ONLY. DO NOT USE KITCHEN HAND SINK TO STORE IN USE CUTLERY. - ITEM CORRECTED ON SITE.
- 229.167 (p) (11) (C)insects/pests not minimized. Use approved methods/pest control service to remove cricket presence located along the kitchen wall/floor area by the mechanical dishwasher.
- Have a Certified Food Manager on duty during hours of operation. Have Food Managers Certificate/City Health Food Managers ID card available on site. Correct by the next routine inspection.
- General cleaning of all food contact surfaces, kitchen equipment, kitchen food preparation tables and kitchen floors as needed.
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10/07/2014 | 87 |
- REPAIR KITCHEN HANDSINK SO THAT THERE IS HOT AND COLD WATER ACCESS DIRECTLY FROM THE FIXTURE. HOT WATER TO REACH AT LEAST 100F. CORRECT BY 3/10/14 TO AVOID REINSPECTION AND REINSPECTION FEES. IN THE MEANTIME USE THE 2ND SINK FOR HANDWASHING.
- 229.167 (p) (11) (C)insects/pests not minimized. REMOVE GNAT PRESENCE AROUND THE WAREWASH AREA.
- HAVE MECHANICAL DISHWASHER SERVICED SO THAT THE PROPER AMOUNT OF CHLORINE SANITIZER IS BEING DISPENSED. CURRENTLY NO SANITIZER DETECTED. MAY TEMPORARILY USE MACHINE TO WASH AND RINSE DISHES/PANS/UTENSILS AND THE THREE COMPARTMENT SINK AS THE FINAL SANITIZING STEP. CHLORINE SANITIZER TO BE IN THE 50 TO 100PPM RANGE.
- (1) GENERAL CLEANING INSIDE OF ICE MACHINE NEEDED. (2) GENERAL CLEANING OF ALL KITCHEN FOOD PREP TABLES/SHELVES; OUTSIDE OF BULK FOOD CONTAINERS; OUTSIDE OF EQUIPMENT AND MIXER NEEDED. (3) USE ONLY FOOD APPROVED CONTAINERS FOR LONG TERM FOOD STORAGE. ONCE FOOD CANS ARE OPENED TRANSFER LEFTOVERS TO A FOOD APPROVED CONTAINER FOR STORAGE. DON'T USE ORIGINAL CAN FOR LONGTERM FOOD STORAGE. OBSERVED OPENED BULK FOOD CANS (WHITE HOMINY & TOMATO PASTE) INSIDE WALKIN COOLER.
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03/04/2014 | 88 |
- 229.166 (i)(5) In good repair according to law. Handwashing sink leaking with bucket init to catch water. Repair Sink and make easily accusable for handwashing.
- 229.168 (d) (2) (C) restricted use pesticide. Pesticide with restricted use instructions found in the establishment. Use only approved pest control measures on a licensed pest Control company.
- 229.163 (e) hands and arms. No hand washing observed. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day1 being the date of preparation.
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11/26/2013 | 86 |
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