- 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored on shelf above working area (chopping onions and celery). An employee must drink and store beverage in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
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01/11/2016 | 96 |
| No violation noted during this evaluation. | 09/09/2015 | 100 |
- 229.163 (n) (1) eat.drink.smoke.etc. Observed employee cell phone stored on food prep line next to chopping board and knife. All personal items should be kept and stored away food prep areas.
- 229.164 (f) (2) (A) (iv) not covered. Observed box of sugar packets to be contaminated from condensation of ice machine drain pipe. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles stored next to plastic forks. Ensure all toxic items are store below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
- * 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. A Certified Food Manager must be present at all times during operating hours.
- 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.
- 229.166 (i) (1) (B) HWS improper use. Observed employee rinsing sanitizing rag in hand wash sink. Hand washing sinks must be used for hand washing only.
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06/16/2015 | 79 |
- Ch 13, Art II, section 13-26 Last scored inspection posted. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.165 (f) (12) (B)integral thermomter. Thermometer reading 35 degrees F, actual temperature at 47 degrees F. Have Integral thermometer calibrated to reflex actual temperature plus on minus 2 degrees Fahrenheit. Check the Accuracy of the internal thermometer with a calibrated thermometer.
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12/04/2014 | 89 |
- 229.166 (i) (1) (B) HWS improper use. Employee washing utensils(Preparing cleaning cloth for cleaning of trays) in hand sink(located in the warewash area).
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat(located in the WIC), 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.
- 229.166 (g) (4) (B)backflow preventer. There is no functional backflow preventer(leaks) present(Utility basin faucet).
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(Plastic food storage container stored as clean: located inthe warewash area) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged metal racks inside the WIC: rusty): located on the storage rack. Utensil(s)-equipment must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item.
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07/08/2014 | 82 |
- ***(NC)22 NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application. NOTE: Online coures are available e.g. 360trainig.com
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01/14/2014 | 97 |
- 229.165 (m) (1) (A)not clean. Food contact utensils/equipment(cutlery with accumulated food debris stored as clean on the knife rack) unsightly (dirty or not clean).
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic 3rd pan containers. Utensil(s) must have smooth, easily cleanable surfaces. Discard and replace.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application. NOTE: Online coures are available e.g. 360trainig.com
- 229.165 (k) (14) (C) quat. Quat ammonia sanitizing solution(located underneath hand wash sink, located by the Prep. sinks)off required levels(less than 200 PPM). Follow PH/concentration chart.
- Potentially Hazardous food(variety of cut produce items at 60 F: located on the refrigerated ingredient bar across from the Wok station) not at required temperature in cooling unit. Food must be maintained at or below 41?. NOTE: Time-Temperature abused items removed and rapidly chilled to 41 F or less with in 2 hrs. NOTE: Discussed implementation of utilizing Time Only as a Public Health Control.
- Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, picking up and discarding a single service cup which had fallen on the floor. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel after hands are contaminated. 229.163 (h) (1) after touching body. 229.163 (h) (9) contaminate hands.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (variety of items located in the Walk-in cooler)as specified not date marked using a acceptable method. 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. NOTE: Use appropriate date(s)on date marking labels
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07/24/2013 | 78 |
| No violation noted during this evaluation. | 01/09/2013 | 100 |
| No violation noted during this evaluation. | 10/24/2011 | 100 |
- No Heimlich poster posted. Ensure to post a heimlich poster for display.
- Your most current food permit is not posted for display. To recieve a copy of your food permit, please contact Ronnie Gomez at 207-8853.
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05/09/2011 | 94 |
| No violation noted during this evaluation. | 12/21/2010 | 100 |
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