- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. Observed rag, sitting inside of front HWS.
- 229.163 (n)- eat, drink, smoke. No smoking allowed in back restroom, inside of kitchen area. Smell strong tobacco odor inside of bathroom.
- 229.166 (f) (4) air gap 2x. Air gap drain pipe leading from prep-sink, to floor drain. Currently drain pipe leads directly into floor drain.
- Establishment must always have at least one person on duty with a Food Manager Certification.
- 229.165 (h) (2)thermometer available. All coolers with PHF, must have thermometers inside.
- 229.165 (m) (1) (A)not clean. Observed cleaned equipment, being stored inside of dirty containers.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted, so it is fully visible to general public. Currently, inspection is blocked by copy of Food License.
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03/28/2016 | 80 |
- Facility will need to make sure that all drinks are covered with a lid and stored below/away from single service articles to avoid any possible cross contamination.
- 229.171 (c) (3) (B) (iii) Verification; Establishment will need to make sure and provide a step within their SOP on the preparation of breadsticks and garlic spread. Management informs me that the garlic spread is taken out of the cooler and allowed to stand for approximately 30 to 45 minutes before using; this product(garlic spread) requires refrigeration. Once procedures are amended, will need to submit a copy to health department for a variance.
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09/08/2015 | 92 |
| No violation noted during this evaluation. | 08/25/2014 | 100 |
| No violation noted during this evaluation. | 01/29/2014 | 100 |
- 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) 207-0014 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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07/22/2013 | 97 |
- Provide that all handsinks in the kitchen area have hot and cold water under pressure.(No cold water at the handsink right outside the kitchen area across from the Pizza prep area.)
- Provide that the refrigeration unit in the front customer self-service area has an accurate and calibrated thermometer. (Refrigeration unit holding pre-made salads and pastas does not have a thermometer to measure temperature at time of inspection.)
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11/05/2012 | 93 |
- Provide that all handsinks in the kitchen area have hot and cold water under pressure.(No cold water at the handsink right outside the kitchen area across from the Pizza prep area.)
- Provide that an employee is Food Manager Certified and onsite at all times.(Owner is Food Manager Certified but was not onsite at time of inspection.)
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05/07/2012 | 93 |
- Employees found drinking from open cans while in the walk-in refrigeration unit.(Provide that employees only drink from sealed containers with a straw and away from food preparartion areas.)
- Provide that a minimum of a 2 inch Air gap between water supply inlet and plumbing fixtures in the kitchen area.(Three compartment sink and prep sink piping are sitting directly into drains.)
- Provide that the three compartment sink in the kitchen area can reach a minimum of 120F and above for proper sanitizing.(Measured at 112F at time of inspection.)
- Provide that an employee has a Certified Food Manager's License onsite at all times.(Manager has taken the course but did not have any paperwork at time of inspection.)
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11/14/2011 | 86 |
| No violation noted during this evaluation. | 05/13/2011 | 97 |
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