- ice scoop handle down in the ice.
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12/10/2015 | 96 |
- 229.165 (d) (1) (A)smooth.cutting boards need to be smooth/easily cleanable/good repair.
- 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
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07/24/2015 | 94 |
- NEED TOWELS IN TOWEL DISPENSER, MAY MOVE TO NEW LOCATION 229.167 (e) (3) (A) no towels.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
- ICE SCOOP STORED ON TOP OF MACHINE NOT ON A SANITIZED SURFACE. CUTTING BOARDS-Food contact surfaces not cleaned and sanitized. 229.165 (d) (1) (A)smooth.
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03/31/2015 | 91 |
- Your food permit was paid but there was late fees added when you paid your food permit. Records indicate that you was 2 months late in paying your food permit. The cost of last fees totals 142.75. Once these late fees are paid then your food permit will be paid to you. 229.171(f)permit required. Your establishment must obtain and post a valid permit within 5 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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10/10/2013 | 97 |
- 229.164 (s) (3) (B)risk of FBI. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, under cook or without otherwise being processed to eliminate pathogens, either in ready to eat form or as an ingredient in another ready to eat food.
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03/29/2013 | 97 |
- 229.165 (m) (1) (A)not clean. Cutting boards must be resurfaced or replaced to ensure that they remain smooth, non-porous and easily cleanable. Kitchen still needs some general cleanup along baseboards, in corners, and equipment wiped down.
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11/05/2012 | 97 |
- 229.163 (e) hands and arms. Observed employee washing hands without using any soap or warm water.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Eggs stored over a collection of raw animal foods.
- 229.164 (o) (7) (A) consume by date (prepared). No labels placed on items prepped and stored in walk-in coolers or cold hold units.
- A thermometer must be placed in each cold hold unit and food prep employees must have access to thermometers to ensure food is being held at safe temperatures as well as cooked to safe temperatures.
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01/19/2012 | 85 |
- 229.163 (n) (1) eat.drink.smoke. Open coke can found in food in cooler containing food prep items for pizza.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Pan of cooked meat sitting on top of raw eggs. Weight caused eggs to crack. Eggs stored on top of uncooked salmon/shrimp/chicken.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Provide for ice machine to be emptied, cleaned and sanitized to remove mold build-up.
- 229.164 (f) (2) (A) (iv) not covered. Flour bin left often and scoop handled buried in flour and food dripped into flour.
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08/24/2011 | 92 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method.
- Potentially Hazardous food not at required temperature in cooling unit. Owner will have unit checked but lids have been left open allowing phf to drop from 41 when removed from walk-in cooler to current temperatures of 48-55. Employees are relocating foods back to walk-in cooler and have been instructed to pay special attention to closing lids to contain cold and maintain acceptable temperatures. 229.165 (g) (1) equipment not sufficent.
- Certified Food Manager but be present at all times when restaurant is open.
- 229.165 (d) (1) (E) (i)not easily cleanable. 229.165 (d) (1) (A)not smooth. Provide that all cutting boards are replaced. Provide for all equipment to be cleaned and sanitized per a regular cleaning schedule.
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04/07/2011 | 87 |
- MUST DATE ALL PREPARED, DEFROSTED PHFs AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE.
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08/17/2010 | 96 |
- Evidence of rodents observed. Used the following to control: 1) seal off access to building. 2. Seal off access to the inside areas. 3) Cleanup sources of food. 4) Dry up sources of water. and 5) Use an approved pest control or Licensed pest control company.
- Meat cutter in storage with visible leftover food.
- Food contact surfaces not cleaned and sanitized.
- Toxic items stored on water softener. Stowe away from or below this food source.
- Package of quail eggs sitting on shrimp.
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12/07/2009 | 87 |
| No violation noted during this evaluation. | 07/17/2009 | 93 |
| No violation noted during this evaluation. | 01/27/2009 | 96 |
| No violation noted during this evaluation. | 10/02/2008 | 97 |
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