- Food items stored in the walk in cooler are at 51-53 degrees F. The thermometer hanging from the condenser indicates that the walk in cooler air temperature is below 40 degrees F. Food items with an internal temperature above 41 degrees F were discarded. Over 200 pounds of cooked meats were discarded.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep and food storage areas.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Trays and inserts of cooked meats are stored stacked on top of other uncovered trays and inserts of cooked meats in the walk in cooler. Food items were discarded.
- Provide adequate refrigeration. Walk in cooler is not holding Potentially Hazardous Foods (PHF) at the proper cold hold temperature. Walk in cooler does not appear to be adequate; food items were at 51-53 degrees F.
- Store toxic chemicals (spray bottles and sterno) away from food storage and food preparation areas by spacing or partitioning.
- Proof of registration for the Food Manager Certification class will be required for the first re-inspection in ten days.
- Walk in cooler thermometer is not accurate
- Ice chests used to marinate/season raw meat must be in good repair and be smooth and easily cleanable
- Post most recent graded inspection report in customer view.
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01/26/2016 | 69 |
- Discontinue storing drinking containers on the prep table. Provide for the container to be stored below and away from food and food products. Provide for all drinking containers to be a cup, lid and a straw. Discontinue using Twist top water bottles. cos
- Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. Observed employees handling sandwiches with their bare hands. Once the inspector arrived then the employees placed gloves on their hands. Establishment decided to use gloves at all times.
- Provide for all food items to be protected while in storage. Discontinue storing the raw eggs on a shelf above the other food products. Provide for all food items to be covered. Observed a pan of meat sitting directly in another pan of meat.
- Provide for one person on duty at all times to have the Food Manager Certification and the health dept ID. (sanantonio.gov/health 360 training)
- Provide for all food contact surfaces of equipment to be clean. (inside reach ins, microwave, etc)
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04/30/2015 | 82 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. (staff handling sandwich and sausage with bare hands)
- Discontinue storing raw shell eggs on the shelf above cooked food items. (eggs on shelf above dressing)
- Provide one person on duty at all times to have the health dept id and the city health dept id.
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11/06/2014 | 89 |
- Discontinue storing raw shell eggs over food that is ready to eat. Eggs were stored over sausage, Store the eggs below)
- Provide for the hand sink cold water handle to be working propely. Hot water is very hot and since the cold water handle does not work then handwashing can not occur. Discontinue storing items in the hand sink. The handsink is for handwashing only. (syringe for meat in the sink)
- Provide paper towels at the hand sink at all times. Hand sink in the kitchen does not have any paper towels.
- Discontinue using hosehold pest control. All pest control products shall be commercial grade. (2 cans of hot shot/raid)
- Provide for one person on duty at all times to have the Food Manager Certification and the health dept ID. (sanantonio.gov/health 360 training)
- Provide for all food contact surfaces to be clean and in good repair. (utensils, cutting boards and shelves)
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01/14/2014 | 81 |
- PHF must be at or below 41 degrees F. * cooked chicken was removed from temperature control cold hold to shred then placed back into walk in cooler without rapidly cooling.
- food handlers may not drink while working with exposed food.* observed a food handler take a drink from covered container with a straw while holding meat in other hand that will be shredded.
- 229.164 (e) (1) (D) (ii)Bare hand documentation is required for contact with all ready to eat foods. (buns/pickles/onions/cooked bbq). Must write out procedure(where/when/how) to wash hands, good hygienic practices, prohibition of jewelry, reasons for hand wsahing (ie, prevent spread of Salmonella), corrective actions to be taken. All food handlers must sign and post document.
- (d) (1) (B)free of breaks, cracks.- cutting board must be replaced with an acceptable contact surface. Seal wood food contact surface.
- At least one person on duty must be a CFM- take certificate to DBSC get City issued ID cost $15.45
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04/02/2013 | 81 |
- 229.164 (o) (7) (A) consume by date (prepared).
- Ch 13, Art II, section 13-26 Display permit. Display inspection report within public view. Renew Food Establishment license within 10 days at 1901 S. Alamo, City Of San Antonio Business & Development Center.
- #22-Renew Food Manager Certification.
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03/08/2012 | 90 |
- Open pit Room
- Open Pit Room
- 2-Pans of cooked ribs and pork sausage, setting out at room temperature, on the countertop with a probed temperature of 116°F. PHF must be held below 41°F or above
- Observed open potentially hazardous food items in the reach-in refrigerators, not properly label. Observed numerous containers and open packages of potentially hazardous foods, that are out of their original containers, in the reach in coolers; none of which contain a proper label.
- Install a handwashing sink in the front area. Hand sink provided in kitchen but is blocked with objects and employees cannot have EASY access to it.
- Observed that the three compartment sink was not properly set up; during food service and active warewashing.
- Observed the following food contact surface cleaning issues: cutting board not wiped down with sanitizer solution, no sanitizer pails in use, knives not properly clan and sanitized in between tasks, and scoop sitting in water non-running water on countertop.
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08/19/2010 | 76 |
- Please provide that insect sprays are separated from food items
- Expired
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02/23/2010 | 94 |
| No violation noted during this evaluation. | 05/26/2009 | 74 |
| No violation noted during this evaluation. | 11/12/2008 | 72 |
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