- Slight mold in ice machine. Slight mold on ice shoot at drink station. Ensure to keep all food contact surfaces clean.
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11/13/2015 | 97 |
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that mold inside ice machine is cleaned. Ensure that area around soda spouts is cleaned as well.
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07/27/2015 | 94 |
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
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02/25/2015 | 97 |
- Observed mold on chopped red bell peppers in prep line. Remove rotten/moldy fruit/vegetable from ready for consumption area.
- Post current permit. Posted permit expired 5/2014.
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10/10/2014 | 93 |
- At time of inspection, the back flow preventer on the mop sink was leaking. Ensure the back flow preventer is working properly so there are not any leaks.
- Observed heavy grease accumulation on cooking equipment. Ensure all surfaces of the cooking equipment are cleaned to eliminate grase accumulation.
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02/28/2014 | 93 |
- Observed containers of chopped vegetables in walk in cooler with date labels consisting of prep date and manager stated items last for 2-3 days. Ensure potentially hazardous food that is kept for more than 24 hours is labeled with the USE BY date. The USE BY date shall not exceed 7 days and the prep date will count as day 1.
- Observed pipe from soda machine without an air gap between the top of the drain and bottom of the pipe. Ensure there is an air gap that is 2x the diameter of the pipe between the top of the drain and bottom of the pipe.
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10/02/2013 | 93 |
- Observed containers of chopped vegetables in walk in cooler with date labels consisting of prep date and items last for 3 days. Ensure potentially hazardous food that is kept for more than 24 hours is labeled with the USE BY date. The USE BY date shall not exceed 7 days and the prep date will count as day 1.
- At time of inspection, food permit was not posted in a conspicuous area. Ensure the food permit is posted in a conspicuous area. Corrected on site.
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05/07/2013 | 93 |
- Provide labels for bulk packaged sauces
- Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo.
- Cutting board must have a smooth surface.
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11/29/2012 | 90 |
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. *****Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.***** #####Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.#####
- Cutting board must have a smooth surface.
- Lexon lids must be in good repair. Observed several lids that are cracked.
- Observed lexon lids stored with the clean utensils that had food debris. Ensure that equipment is clean before storing.
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02/14/2012 | 94 |
- Obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be obtained at 1901 S. Alamo - Health Desk.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Cutting boards must have a smooth easily cleanable surface.
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08/22/2011 | 91 |
- Need to provide at least one employee to be food manager certified and be physically present during all hours of operation.
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12/13/2010 | 97 |
- Employee did not wash hands between cleaning duties (such as mopping floors, throwing trash, wiping tables, cleaning restrooms) and returning to food prep duties and/or food equipment/utensil washing.
- Bin for ice scoop is slimy at bottom. Clean/sanitize bin daily.
- Cutting board not in good repair; must be replaced.
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04/19/2010 | 93 |
- No CFM available at time of inspection. At all times a Certified Food Manager must be present. Complete course and take certificate to 332 W.Commerce for a picture ID, cost of ID is $15.45. www.ready2serve.com
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09/08/2009 | 97 |
| No violation noted during this evaluation. | 05/11/2009 | 100 |
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