- 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 at 45F a max of 4 days. OBSERVED FOOD ITEMS IN REACH-IN COOLERS WITHOUT DATES.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GERMAN ROACH IN KITCHEN AT STEAM TABLE AREA. HAVE ESTABLISHMENT TREATED.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. OBSERVED THE DISHWASHER READING ZERO SANITIZER, DISCONTINUE USE OF DISHWASHER UNTIL READING ADEQUATE AMOUNTS OF SANITIZER (50-100PPM). USE THE THREE COMPARTMENT SINK TO PROPERLY WASH, RINSE, AND SANITIZE ALL DISHES AND UTENSILS.
- 229.165 (b) (1) (B)single service/use. Unapproved containers used for food storage or service. Discard and or replace unsafe equipment. OBSERVED A SINGLE SERVICE CONTAINER WITH TOP CUT OFF AND USING FOR FOOD STORAGE ON THE STEAM TABLE. DISCONTINUE USING SINGLE USE CONTAINERS TO HOLD FOOD ITEMS.
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED EQUIPMENT TO BE STICKY AT BAR AND SIDES OF EQUIPMENT TO HAVE CAKED ON GREASE. CLEAN ALL EQUIPMENT IN BAR AND KITCHEN TO BE CLEAN AND IN GOOD REPAIR.
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01/25/2016 | 83 |
- 229.165 (k) (14) (E)chemical not used to direction. Toxic chemicals not used as directed by law. Use only food grade chemicals in establishment, use an approved licensed pest control company. INSPECTOR WITNESSED A "BAYGON" SPRAY AT THE BAKERY AREA. DISCONTINUE USE OF THESE HOUSE HOLD SPRAYS AND CALL A PEST CONTROL COMPANY.
- Evidence of insects observed. Eliminate the presence of insects by using any approved means. APPLE PEST CONTROL TREATS THE ESTABLISHMENT BUT NO INVOICES WERE PRESENT. CALL PEST CONTROL TO TREAT THE ESTABLISHMENT.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. INSPECTOR WITNESSED NO SANITIZER BEING DISPENSED AT THE DISHWASHER. DISCONTINUE USE OF DISHWASHER UNTIL ADEQUATE AMOUNTS OF SANITIZER ARE PRESENT. USE THE THREE COMPARTMENT SINK UNTIL DISHWASHER IS DISPENSING SANITIZER.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. LISA IS STATE CERTIFIED TILL 6/2017, BUT IS NOT CITY OF SAN ANTONIO CERTIFIED. TAKE THE CARD TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45) FOR THE CITY CERTIFICATION. QUESTIONS CALL 210-207-0135.
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08/24/2015 | 88 |
- 229.165 (b) (1) (B)single service/use. Unapproved containers used for food storage or service. Do not reuse single use kitchenware/containers. DISCONTINUE USING SINGLE USE CONTAINERS (JUICE CONTAINERS) TO BE USED TO FREEZE WATER AND USE FOR COOLING DOWN FOOD. USE APPROVED CONTAINERS FOR COOLING DOWN FOOD.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view. DISPLAY THE CURRENT FOOD PERMIT AND MOST RECENT GRADED INSPECTION REPORT IN VIEW TO PUBLIC.
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02/09/2015 | 94 |
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. INSPECTOR FOUND NO SANITIZER IN DISHWASHING MACHINE. DISCONTINUE USE OF DISHWASHER UNTIL ADEQUATE AMOUNTS OF SANITIZER ARE DETECTED.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. LICENSE POSTED IS EXPIRED, YOU MUST GO DOWN TO THE HEALTH DEPARTMENT AT 1901 S. ALAMO OR CALL FINANCE AT 210-207-8732. YOU MUST PAY PRIOR TO AUGUST 1ST TO AVOID ANY ADDITIONAL LATE FEES.
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07/28/2014 | 94 |
- SPRAY HOSE TOUCHING COUNTER/BASE OF SINK. PROVID2 SPRAY HOSE TO HANG 1" INCH ABOVE COUNTER.
- INSPECTOR FOUND UTENSILS (KNIVES) BEING STORED INBETWEEN WALL AND PIPES. DISCONTINUE STORING FOOD CONTACT SURFACES AT INAPPROPRIATE PLACES.
- Use 3 compartment sink for proper manual ware washing. SANITIZER IS IN MIDDLE COMPARTMENT AND NEEDS TO BE MOVED TO LAST COMPARTMENT FOR PROPER SANITIZING DISHES. DISHWASHER IS DOWN AT TIME OF INSPECTION, BUT NEEDS REPAIR BEFORE YOU CAN USE IT.
- HOT WATER AT BAR HANDSINK IS NOT WORKING. PLEASE CHECK TO ENSURE HOT WATER CAN BE RESTORED TO THE HANDSINK AND ACCESSIBLE FOR EMPLOYEES.
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10/28/2013 | 87 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Dishwasher not dispensing enough sanitizer solution.
- Clean the soda gun in bar area.
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04/30/2013 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed food items made more than 24 hours without date labels. EX. Picadillo, chipotle sauce, tomatillo sauce. Date mark refrigerated, ready-to-eat food that is held in a food establishment for more than 24 hours, frequently unwrapped or dispensed using an acceptable method.
- Observed cooler in bar area not cold at the time potentially hazardous foods were move to different cooler. Repair or replace cooler in bar area.
- 229.167 (e) (2) no soap. Observed no soap in the bar area. Supply every handwashing sink with soap.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats in the trash can located in the bar. Observed dead gnat in the liquor bottle. Provide proper measures/methods to control and minimize presence of pests.
- 229.167(p)(11)(C)rodents. Observed rodent droppings in bar area. Eliminate the presence of rodents by using any approved means.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed plates with chips. Discard and or replace unsafe equipment.
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04/18/2012 | 81 |
- 229.168 (a) toxics not labeled. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. Observed spray bottles without labels. Owner corrected on site.
- 229.168 (c) (1) toxics stored. Store toxic items away from food and other items needing protection by spacing or partitioning. Observed degreaser next to coffee grinds.
- 229.165 (r) (3) (D)no sanitization. Please ensure mechanical ware sanitizing container is not empty. Observed no sanitizing solution.
- 229.165 (h) (2)thermometer available. Provide thermometer in reach in cooler. Observed no thermometer in reach in cooler holding sliced vegetables, shredded cheese, etc.
- 229.165 (d) (1) (B)free of breaks, cracks. Discard any damaged contact surfaces. Observed plates with chips, crack and breaks.
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04/18/2011 | 88 |
- Provide for foods being cooled and held for next day consumption to be held at 41F or below until it is served. Food must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
- Provide for handsink to be used only to wash hands. Discontinue using to dump waste water and refill containers.
- Provide for employees handling ready-to-eat foods to have a secondary barrier bare hand and ready-to-eat foods. New regulations for hand sanitizer use have been reviewed.
- Provide for establishment to have hot running water at all times. Currently customer/employee restrooms, prep handsink, one kitchen handsink and wait station prep sink have no hot running water.
- Provide for handsink to remain accessible at all times. Discontinue placing food or other items in front of handsink.
- Provide for establishment to be insect free. Kitchen manager needs to implement further measures to help with pest control treatments.
- Provide for ware washing machine to sanitize at 50-100 ppm. Currently machine is reading at 0 ppm. Discontinue using ware washing machine until it is repaired. Perform all ware washing in three compartment sink.
- Provide for an employee on site to have the food managers certification. The food manager certified personnel needs to be more active in maintaining kitchen.
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03/30/2010 | 71 |
- Provide for a food in refrigeration units to be properly date labeled.
- Discontinue placing rag buckets in hand sink. Hand sink must be accessible at all times.
- Provide for all toxic items to be properly stored. Ex toxic cleaning items over handsink.
- Provide for warewashing sink to be properly set up. Wash, rinse and then sanitize. Currently set up wash, sanitize and rinse.
- Provide for a kitchen employee on duty to have the food managers course.
- Provide for most current inspection report to be posted within visible view at all times.
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11/02/2009 | 81 |
| No violation noted during this evaluation. | 12/02/2008 | 77 |
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