- Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. 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.
- Someone one duty needs to have the food mgr certification.
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02/18/2016 | 94 |
No violation noted during this evaluation. | 05/14/2015 | 100 |
- Chicken, pork, and vegan tamales were in a cooler and were at a temperature of 59 degrees F. Also, display cooler that has beverages, and yogurts were averaging at temperture between 51 and 54 degrees F. Ensure that all potentially hazardous foods are stored at 41 degrees F when stored cold.
- Observed employees changing tasks and not washing their hands. Ensure that employees wash their hand after taking money, before preparing food, before putting gloves, etc.
- Hot water at 3 compartment sink is not at a temperture of 110 degrees F. Ensure that hot water at 3 compartment sink at least 110 degrees F
- Establishment does not have proof that at least one current employee on duty is food manager certified. According to the city ordinance: Ch. 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
- The most recent routine food saftey report was not posted in customer view. Ensure that your most recent food safety report is posted in customer view at all times.
- Observed a small container of CLR stored on top of the soda syrup. Also other clenaing chemicals were stored near the soda syrup containers. Store toxic items away from food areas and/or where food is stored.
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01/30/2014 | 79 |
- INSTALL HANDSINK WITH HOT/COLD RUNNING WATER FOR HANDWASHING ONLY. (SEPERATE 3 COMPARTMENT SINK FOR PROPER WASHING)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP. 11/2012)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS.
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01/23/2013 | 91 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)
- PROVIDE FOR A WORKING THERMOMETER TO BE ALL COOLERS AT 41F OR LOWER.
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXP. 11/2011)
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01/18/2012 | 91 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS.
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01/14/2011 | 97 |
- Employee did not wash hands before donning gloves for working with food.
- The designated handsink must be used for handwashing only.
- Evidence of rodents observed.
- Clean inside ice machine. Replace damaged food containers.
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03/23/2010 | 86 |
No violation noted during this evaluation. | 06/10/2009 | 85 |
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