- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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03/17/2016 | 96 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared ready-to-eat potentially hazardous foods held greater than 24 hours in cold hold with the date prepared. Discard after 7 days with day 1 being the date prepared.
- A certified food manager must be in the establishment when ever the establishment is in operation. The person did not have the documentation available.
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12/01/2015 | 89 |
- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
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08/10/2015 | 97 |
- 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. 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) 207-5738.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw eggs stored on the same shelf as hotdogs (RTE). Raw animal product placed in storage must be separated from ready-to-eat/prepared and/or placed in proper stacking order. The proper order is based on proper cooking temperatures. This order is generally: poultry, beef, pork, fish and then prepared ready-to-eat in ascending order. Remember ground meats have a different cooking temperature than whole cuts and must be placed in the order accordingly. Example: raw shelled eggs go above hamburger because the cook temp for eggs is 145 and the cook temp for hamburger is 155.
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01/26/2015 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared foods held in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared.
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09/05/2014 | 96 |
- 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.
- 229.164 (s) (1)raw animal. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure shall include a food note that states warning of increased of food borne illness.
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04/23/2014 | 93 |
- 229.164 (f) (2) (A) (viii) Open packages of hotdogs stored above lettuce. Foods that will not be cooked before going to a customer should be stored above foods requiring a reheat before going to the customer.
- 229.164 (f) (5) Protecting from other sources. Food items must be protected from sources of contaminations. Storing onions and potatoes under the hand washing sink. The act of washing hands splashes water and soap on the vegetables. Remove the food storage from under the hand washing sink.
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12/06/2013 | 96 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not using separate equipment for each type of raw animal food. hamburger in same container with whole cut beef. Separate raw animal ingredients unless combining ingredients during storage, preparation, holding, and display by the following methods: Using separate containers for each type; arranging each type so that cross contamination is prevented; and preparing each type at different times or separate locations. Stack in refrigeration in order of cooking temperature. poultry, beef, pork, scan food. Ground meats have a higher cooking temp than whole cut and should be stored below not with.
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08/20/2013 | 93 |
- 229.171(f)permit required. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Ch 13, Art II, section 13-26 Display permit. 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) 207-5738.
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04/16/2013 | 97 |
| No violation noted during this evaluation. | 01/14/2013 | 100 |
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