Myron's Prime Steakhouse, 10003 Nw Military Hy, San Antonio, TX - inspection findings and violations

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Business Info

Name: MYRON'S PRIME STEAKHOUSE
Address: 10003 Nw Military Hy, San Antonio, TX 78230
Total inspections: 10
Last inspection: 02/23/2016
Score
95
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Inspection findings

Date

Score
  • 229.164 (o) (6) (B) (ii). Potentially hazardous foods must be maintained at 41 degrees Fahrenheit or less once properly cooled to 41 degrees F. Several items needing temperature control were left out over night. These items were discarded, four baked potatoes, 2 pounds of spinach, 3 lbs of mashed potatoes, and around 8 lbs of butter. These items can not be left out over night. If they are meant to be discarded, they must be discarded at the end of the night.
 02/23/201695
No violation noted during this evaluation. 10/20/2015100
  • 229.165 (k) (12) (A) (i)machine sanitize 165-194F. Boost heater for dishware washing machine not operating. Set up the thrid compartment of the three compartment sink for sanitizing after the wash. Have the boost heater repaired.
 06/25/201597
No violation noted during this evaluation. 02/23/2015100
  • 229.164 (o) (7) (A) consume by date (prepared). Label prepared food items placed in cold greater than 24 hours with the date placed in cold hold. Discard remainder after 7 days with day 1 being the date prepared
  • 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, working with garbage can. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel after performing a task which contaminating hands.
  • Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
 10/01/201489
  • Provide for one certifed food manager to be in the establishment.
 06/03/201497
  • 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
 11/19/201396
No violation noted during this evaluation. 07/16/2013100
  • 229.165 (m) (1) (A)not clean. Potentially Hazardous Food contact surfaces/equipment not clean. Knifes found in storage with dried on vegetables. Clean and sanitize before storing.
  • 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
 03/12/201394
No violation noted during this evaluation. 11/22/2011100

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