- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. Your establishment must obtain and post a valid permit within 10 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) 207-8732.
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01/22/2016 | 97 |
No violation noted during this evaluation. | 07/23/2015 | 100 |
No violation noted during this evaluation. | 01/28/2015 | 100 |
- 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(located in the Portion Room) 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.
- 229.167 (e) (3) (A) no towels. Hand wash station (located in the Portion-Assembly room)has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (m) (1) (A)not clean. Food contact surfaces (accumulated food debris on pans,stored as clean: located on the racks in the warewash area)not cleaned and sanitized. Clean/sanitize/air dry equipment-utensils.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic handles on spatulas,wire whips,storage containers(broken) . Discard and or replace damaged equipment-utensils. Utensil(s) must have smooth, easily cleanable surfaces.
- 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Replace damaged cutting board. Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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03/03/2014 | 90 |
- Ensure good hygienic practices. Employes must drink from cleaned, closed beverage containers, and away from food prep areas. Discontinue storing drinks above ready-to-eat food and on prep tables.
- A HACCP plan must be in place. Establishment must obtain proper documentation for cooling cooked prepared food.
- Hand wash facilities should be supplied with soap and paper towels. During inspection all hand sinks did not have paper towels, several did not have soap.
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01/28/2013 | 89 |
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