| No violation noted during this evaluation. | 12/22/2015 | 100 |
- Employees must drink from closed beverage containers with clean hands and away from food prep areas.
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
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09/29/2015 | 92 |
- Food packages must be labeled as specified in law. Bulk sauces must include the required labels including ingredient labels.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a CONSUME-BY-DATE. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 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.
- 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 at the Health Department desk from 7:45 am thru 4:30 pm for $15.45.
- The door gaskets of reach in refrigeration units must be in good repair and be smooth, easily cleanable and non-absorbent.
- Thoroughly clean gaskets
- Clean the edge that supports the inserts of foods on teh reach in coolers.
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05/20/2015 | 86 |
- 229.164 (o) (6) (B) (ii). Potentially hazarodus foods (such as minced garlic in oil) must be held at 41F or below.
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01/16/2015 | 95 |
| No violation noted during this evaluation. | 04/22/2014 | 100 |
- 229.163 (n) (1) eat.drink.smoke. Employee found chewing gum while in the food service line. Employees must not eat, chew , drink from an open cup and use tobacco while in the food service line.
- There must be at least one person per shift who is Food Manager certified.
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11/14/2013 | 93 |
- 229.164 (o) (6) (B) (ii). Potentially hazarodus foods (such as minced garlic in oil) must be held at 41F or below.
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07/22/2013 | 95 |
- Potentially Hazardous food not at required temperature in cooling unit. ** Observed raw chicken at 46F in cold hold. Advised to keep the lid closed and decrease the units temperture.** 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.
- 229.165 (k) (14) (C) quat solution. ** Observed Quat sanitizer ppm at least double above the required proper range.** Advised by management they were aware that the dispencing device was overdosing the solution. ****Advised to catch sanitizing solution in a container and mix by hand and verify with test strips.****
- 229.165 (m) (1) (A)not clean. Observed the soda fountain with syrup build up on the upper area by the nozzels. Equipment not cleaned when cross-contamination may have occurred.
- Most recent graded inspection report must be posted in customer view. An old inspection report from 03/2010 was posted, correct posting date was 10/12/2010.
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07/05/2012 | 86 |
| No violation noted during this evaluation. | 03/10/2011 | 100 |
- No certified food manager physically present during the time of inspection.
|
06/04/2010 | 97 |
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