- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. OBSERVED THE MECHANICAL DISHWASHER NOT PROPERLY DISPENSING ADEQUATE AMOUNTS OF SANITIZER. DISCONTINUE THE USE OF THE DISHWASHER UNTIL THE SANITIZER IS READING 50-100PPM CHLORINE. SET UP THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE AND SANITIZE.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GNATS IN BACK AREA STORAGE AND FOOD PREP AREA. TREAT FOR GNATS.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND THE CITY CERTIFICATION, BE PRESENT AND SHOW PROOF. NO PERSON ON SITE HAS A FOOD MANAGERS CERTIFICATION.
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED REACH-IN COOLERS DIRTY, CLEAN AND SANITIZE INSIDE ALL REACH-IN COOLERS.
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03/01/2016 | 88 |
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. INSPECTOR OBSERVED FOOD LICENSE EXPIRED, RENEW FOOD PERMIT BEFORE FRIDAY TO AVOID ANY LATE FEES ATTACHED TO THE ACCOUNT. LICENSE EXPIRED 9/30/15.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. OBSERVED THE DISHWASHING MACHINE NOT WORKING PROPERLY, DISCONTINUE USE OF DISHWASHER TILL ADEQUATE AMOUNT OF SANITIZER IS RELEASED. SET UP THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. OBSERVED NO PERSON IN ESTABLISHMENT WITH A VALID FOOD MANAGERS CERTIFICATION. PERSON WITH FMC WAS NOT ON SITE AT TIME OF INSPECTION. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A VALID FOOD MANAGERS CERTIFICATE, BE PRESENT AND SHOW PROOF.
- Provide thermometer in all reach-in cooler. OBSERVED NO THERMOMETERS IN TWO DIFFERENT UNITS IN KITCHEN. THERMOMETERS MUST BE AVAILABLE IN ALL REFRIGERATION UNITS.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic storage containers used to store food items. OBSERVED PLASTIC STORAGE CONTAINERS TO BE CRACKED AND BROKEN.
- 229.165 (m) (1) (A)not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN AND SANITIZE ALL EQUIPMENT FREE OF FOOD/LIQUID DEBRIS. ALL DOORS TO REFRIGERATORS, KNOBS, ALL GRILLS, FRIERS, MAGNETS WITH KNIVES TO BE CLEAN, ETC.
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10/26/2015 | 85 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GNATS IN BAR AND KITCHEN AREA.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting surface not smooth. Cutting board must have a smooth surface. OBSERVED WOOD CUTTING BOARD NOT SMOOTH OR IN GOOD REPAIR.
- 229.165 (n) (1) (D) (v)equipment dirty. Food contact surfaces unsightly (dirty or not clean). Clean food contact surfaces. OBSERVED ICE SCOOP BEING STORED ON TOP OF ICE MACHINE WITHOUT PROPER PROTECTION. ALL FOOD CONTACT SURFACES OF EQUIPMENT ARE TO BE CLEAN AND SANITIZED.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. OBSERVED A CONTAINER OF FOOD UNDER THE SOAP DISPENSER NEAR HANDWASHING SINK. ALL FOOD TO BE COVERED PROPERLY OR MOVE SOAP TO A BETTER PLACE NOT TO CONTAMINATE FOOD.
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05/27/2015 | 87 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. THE PERSON WITH THE FOOD MANAGERS CERTIFICATION MUST BE PRESENT AND PROVIDE PROOF OF CERTIFICATE OF COMPLETION.
- 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. YOU MUST PAY ALL FEES OWED AT THE HEALTH DEPT. DESK AT 1901 S. ALAMO. FOOD ESTABLISHMENT PERMIT EXPIRED 10/2014.
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01/16/2015 | 94 |
- 229.163 (i) not in HWS. Employee dumping drinks in hand sink. Use this sink is for handwashing only. DISCONTINUE DUMPING DIRTY WATER FROM STEAM TABLE IN HANDWASHING SINK. HANDWASHING SINK IS TO BE ONLY USED FOR WASHING HANDS.
- 229.165 (r) (3) (D)no sanitization. PH temperature and chemical sanitizer combination of mechanical ware washing machine is off. Use 3 compartment sink for proper manual ware washing. DISHWASHER IS NOT DISPENSING SANITIZER - CALL ECOLAB FOR MAINTENANCE. ESTABLISHMENT MUST SET UP THE THREE COMPARTMENT SINK FOR PROPER WASHING, RINSING AND SANITIZING.
- Ch 13, Art II, section 13-26 Display permit. LICENSE IS VALID TILL 9/2014, BUT FOOD LICENSE MUST BE POSTED IN VIEW TO PUBLIC.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND A CITY OF SAN ANTONIO CERTIFICATION. AFTER TAKING AND PASSING THE STATE CERTIFICATION YOU SHALL TAKE THE CERTIFICATE DOWN TO THE HEALTH DEPT. AT 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATION ($15.45). QUESTIONS CALL 210-207-0135.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. INSPECTOR FOUND SPATULAS AND OTHER UTENSILS STORED INBETWEEN PIPES AND WALL AND DIRTY. ALL FOOD CONTACT SURFACES OF UTENSILS MUST BE CLEAN AND STORED PROPERLY AS TO PROTECT FROM CONTAMINATION.
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08/22/2014 | 84 |
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material. SPRAY BOTTLES NEED TO BE LABELED WITH CONTENTS.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart. SANITIZER IS NOT BEING PUMPED THROUGH THE MACHINE TO EFFECTIVELY SANITIZE DISHES. MUST WASH, RINSE AND SANITIZE ALL DISHES AND UTENSILS AT 3 COMPARTMENT SINK UNTIL SANITIZER CAN BE RESTORED AT DISHWASHING MACHINE.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. INSPECTOR WITNESSED A ROACH IN THE FACILITY AND ESTABLISHMENT MUST BE TREATED BY PEST CONTROL COMPANY.
- 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. YOU MUST GO DOWN TO 1901 S. ALAMO AND RENEW YOUR FOOD PERMIT.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND BE ABLE TO SHOW PROOF. TO BE CITY CERTIFIED YOU MUST TAKE A COPY OF THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATION.
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer. PROVIDE THERMOMETERS IN ALL COOLERS.
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02/13/2014 | 82 |
- 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.(corrected)
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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09/25/2013 | 94 |
| No violation noted during this evaluation. | 03/11/2013 | 100 |
- 229.163 (n) (2) (C) contaminate surroundings. Observed employee drinks on cutting board. Place drink containers below and and away from food and food prep areas.
- 229.166 (i) (1) (B) HWS improper use. Observed employee throw drink in the hand washing sink. Use this sink is for handwashing only.
- 229.164 (r) (1) (B) (i) common name. Observed bulk items with out labels. Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.164 (o) (7) (A) consume by date (prepared). Observed beans without date label. Date label all items that are not in the original package or have been made. Food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.166 (f) (2) (A)HWS>100F. Provide for hot water at the hand washing sink in the wait staff area next to shake maker. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.167 (p) (11) (C)insects/pests not minimized. Minimize flies at hand sink in the bar area. Provide proper measures/methods to control and minimize presence of pests.
- 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.171(f)permit required. Food Establishment permit is expired as of October 2012.
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11/08/2012 | 75 |
- 229.164 (r) (1) (B) (i) common name. Observed ingredients in bulk containers not labeled with common name. Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.165 (m) (1) (A)not clean. Observed mold in the ice machine and milk shake area having milk splatter. Clean equipment before each task. Clean and sanitize all equipment to be used for food storage, prep, or service.
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02/03/2012 | 93 |
| No violation noted during this evaluation. | 08/19/2010 | 100 |
| No violation noted during this evaluation. | 03/11/2009 | 94 |
| No violation noted during this evaluation. | 04/18/2008 | 100 |
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