| No violation noted during this evaluation. | 02/18/2016 | 100 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. FELIPE IS STATE CERTIFIED TILL 1/2017, BUT IS NOT CITY CERTIFIED. TAKE THE STATE CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). QUESTIONS CALL 210-207-0135.
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08/04/2015 | 97 |
| No violation noted during this evaluation. | 01/14/2015 | 100 |
- Exposure time for sanitizing less than 30 seconds. All material used for sanitization must achieve sanitization. THREE COMPARTMENT SINK IS SET UP PROPERLY WITH SANITIZER BUT EMPLOYEES ARE NOT SANITIZING DISHES FOR A FULL MINUTE. WITNESSED AN EMPLOYEE WASH, RINSE AND DUNK ITEMS IN SANITIZER AND GO TO STATION. SIGNAGE ON THE SINK TELLS ALL EMPLOYEES TO WASH, RINSE AND SANITIZE ALL EQUIPMENT FOR 1 FULL MINUTE.
- Ch 13, Art II, section 13-26 Display permit. LICENSE IS VALID TILL 5/2015, BUT THE FOOD LICENSE IS NOT DISPLAYED IN VIEW TO PUBLIC. POST FOOD LICENSE PERMIT.
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. DATE MARK ALL FOOD ITMES WITH A PACKAGED OR USE BY DATE.
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06/27/2014 | 90 |
- Need to repair mop sink.Clean floor drain by drive thru where the soda fountain is located.
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09/12/2013 | 97 |
- 229.167 (e) (2) no soap. Observ d no soap at hand washing station in cashier station. Supply every handwashing sink with soap.
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12/06/2012 | 97 |
- 229.163 (h) (6) wash as needed. 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 no employees washing hands between chaning tasks.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Observed under soda dispenser to have syrup build up.
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10/19/2011 | 93 |
- Cooked foods may not be left out at room temp.
- WATER TEMP. SHOULD BE AT LEAST 100F AT ALL HANDWASHING AREAS WHEN BUSINESS IS IN OPERATION.
- PLEASE REMOVE STAND BLOCKING HANDWASHING SINK IN FRONT AREA
- PLEASE RENEW CERTIFIED FOOD MANAGER CERTIFICATION EXP. 02-19-10.
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03/11/2010 | 85 |
- Provide for all food contact and non food contact surfaces to be cleaned and sanitized. (1). Provide for in use utensils to be cleaned and sanitized. (2). Provide for french fry scooper to be stored on a clean sanitary surface.
- Provide for hot water to be sufficient during all hours of operation. Provide for hot water to be available at all handsinks--hot/cold water mixed shall be at 100 degrees farenheit. In addition, provide a backflow prevention device at hose attached at three compartment sink--as well as a food grade hosed to be used. To include, sufficient capacity of both hot/cold water at facucet of three compartment sink is necessary.
- Provide for all handwashing facilities to be accessible at all times. Handsink located in the front--cart used to hold napkins and to go bags needs to be relocated to allow accessibility to handsink.
- Provide for all toxic chemicals to be stored properly--sanitizer stored above clean wares.
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11/17/2009 | 87 |
- Potentially Hazardous food not at required temperature in cooling unit.
- No soap at the hand washing sink located by cash registers.
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08/18/2009 | 92 |
| No violation noted during this evaluation. | 05/14/2009 | 100 |
| No violation noted during this evaluation. | 01/13/2009 | 87 |
| No violation noted during this evaluation. | 08/26/2008 | 90 |
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