| No violation noted during this evaluation. | 03/08/2016 | 100 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Food specific container must be designed to allow effective cleaning. OBSERVED FRYER WITH BUILT UP GREASE ON UNIT, CLEAN ALL FRYERS FROM DRIED GREASE.
- 229.165 (b) (2) (A)single service/use not safe. Unapproved containers used for food storage or service. Do not reuse single use kitchenware. OBSERVED AN OPEN TIN CAN WITH FOOD STORED WITHIN, DISCONTINUE THE USE OF TIN CANS FOR FOOD STORAGE AFTER OPENING CAN. USE SMOOTH, EASILY CLEANABLE CONTAINERS FOR FOOD STORAGE.
- PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. OBSERVED FOOD IN CONTAINERS ON ICE ON THE COUNTER TOP IN THE DANGER ZONE. ALL CONTAINERS OF FOOD MUST BE SUBMERGED INTO THE ICE RATHER THAN SITTING ONTOP OF THE ICE TO MAINTAIN A 41F DEGREE TEMPERATURE.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 AN EMPLOYEE HANDLE READY-TO-EAT FOODS WITH BARE HANDS. ALL EMPLOYEES MUST WEAR GLOVES OR HAVE A CONTROL MEASURE IN PLACE FOR HANDLING READY-TO-EAT FOODS.
- * 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 THE CITY CERTIFICATE. QUESTIONS CALL 210-207-0135.
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11/03/2015 | 85 |
- 229.163 (n) (1) eat.drink.smoke.. ALL EMPLOYEE DRINKS ARE TO BE IN A DESIGNATED AREA IN REFIRGERATORS AS WELL AS COVERS ON ALL DRINKS IN KITCHEN/WORK AREA.
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN AND SANITIZE ALL EQUIPMENT TO BE FREE OF FOOD DEBRIS & GREASE BUILD-UP.
- * 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 ON DUTY DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION, CITY CERTIFICATE, SHOW PROOF AND BE PRESENT.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor. ALL FOOD ITEMS FOR CUSTOMER SELF SERVICE MUST HAVE STORES NAMES, ADDRESS AND PHONE NUMBER. OBSERVED COOKIES ON COUNTER FOR CUSTOMER SELF SERVICE NOT LABELED WITH STORES NAME.
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05/18/2015 | 86 |
- 229.165 (m) (1) (A)not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. ALL CONTAINERS AND EQUIPMENT USED FOR FOOD STORAGE, PREP, OR SERVICE MUST BE CLEAN AND FREE OF FOOD DEBRIS.
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12/04/2014 | 97 |
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic ICE CONTAINER. Food contact equipment must be in good repair. ICE CONTAINER TO BE FREE OF CRACKS, BURNS, ECT. REPLACE THE ICE CONTAINER AND DISCARD OF THE BROKEN ICE BUCKET.
- 229.166 (f) (4) air gap 2x. Air gap between water supply inlet and plumbing fixture is the same diameter as the water supply inlet. Air gap between water supply inlet and plumbing fixture is 1/2 inch. SPRAY HOSE IS HANGING INSIDE THREE COMPARTMENT SINK, SPRAY HOSE SHALL MAINTAIN COMPOSURE ABOVE SINK WHEN IN USE OR NOT.
- 229.171(f)permit required. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. THE FOOD PERMIT IS CURRENTLY EXPIRED SINCE 2/2014, YOU MUST RENEW FOOD PERMIT AT 1901 S. ALAMO OR CALL FINANCE AT 210-207-8732. LATE FEES HAVE BEEN ADDED TO THE ACCOUNT SO PLEASE CHECK FOR A TOTAL AMOUNT BEFORE PAYMENT.
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07/15/2014 | 90 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. INSPECTOR FOUND OPEN DRINKS WITHOUT PROTECTION.
- 229.165 (g) (1) equipment not sufficent. Cooler not large enough to hold establishments cold PHF. Provide adequate refrigeration. REACH-IN COOLER WAS AT 49F DEGREES, HAVE IT LOOKED AT BY MAINTENANCE AND FIX SO THAT IT MAINTAINS A 41F DEGREES TEMPERATURE.
- 229.167 (p) (5) improper use of sinks. Use this sink is for handwashing only. EMPLOYEE SEEN DUMPING ICE IN HANDSINK IN FRONT AREA. HANDSINKS ARE ONLY TO BE USED FOR WASHING HANDS AND NO OTHER TASK.
- 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.
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12/13/2013 | 90 |
- Spray hose on the three compartment sink needs to be above the rim.Ice machine drain line need to have an air gap.
- Observed one broken plastic food container.Need to replace any food containers that are broken or cracked.
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08/13/2013 | 93 |
- Do not let the spray hose hang below the top of the three compartment sink.
- Need to keep the raw hamburger meat at 41F or below on serving line.
- Need to label toxic bottles.
- Need to have someone with the food mgr certification on duty.(person on duty is already signed up)
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03/05/2013 | 85 |
- 229.166 (i) (1) (B) HWS improper use. Observed laddle in front hand washing sink.
- 229.167 (p) (5) improper use of sinks. Observed employee wash hands in prep-sink.
- 229.164 (e) (1) (D) (ii) (V) doc- other methods. Observed employees using bare hand contact for ready to eat food. Employees must wear gloves that are provided for by the establishment.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed employee grab raw beef pattie and place on grill with no gloves then grab salt and peper mixture to add to pattie while on grill. Then begin to flipping beef patty. During the entire processs employee did not wash hands or wear gloves.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. Observed dead and alive roaches in kitchen area.
- 229.168 (c) (2) toxics above items. Store toxic items below and away from food areas, remove all poisonous items from food areas. Observed toxic chemicals above three compartment sink and in kitchen area.
- 229.165 (h) (2)thermometer available. Observed no refrigerators or reach-in coolers with thermometers.
- 229.165 (m) (1) (A)not clean. Observed syrup build up underneath soda nozzles.
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10/10/2011 | 71 |
- handwashing in three compartment sink
- double control measures not in place for handling of ready to eat foods with bare hands
- paper towels missing at men's restroom handsink
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04/20/2010 | 89 |
| No violation noted during this evaluation. | 04/14/2009 | 91 |
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