- Need to repair lid to chest freezer unit located in back room
- Do not store the smaller ice scoop on sales counter. Store in a safe area away from customer access
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03/24/2016 | 97 |
- Large walk-in cooler was not holding temperature at 41 degrees F. or below at time of inspection. Had a small amount of potentially hazardous foods (phf) from the snack bar moved to a working reach in cooler. Corrected
- Bags of cubed ice need proper labeling if set out for self serve customer access. Corrected
- Store ice scoop on a clean dry surface or container away from customer access. Corrected
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11/05/2015 | 88 |
- All potentially hazardous foods (such as Milk and Bologna) must be held at 41 degrees F. or below when on display for retail sale. Milk and Bologna were immediately moved to a smaller cooler holding proper temperature during inspection.
- Employee beverages need to have a tight fitting lid with hands free contact with drinking spout.
- Hand soap needs to be available at the hand washing sink located in small kitchen area at all times during operation.
- Posted food establishment permit expired 2/2015. Owner explained how they had paid (provided cancelled check) but have not received the permit in the mail. This is a ten (10) day notice to obtain or purchase a copy of your current San Antonio Food Establishment permit by 6-11-15, to avoid re-inspection fees. Go to 1901 S Alamo to obtain permit before 6-11-15.
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06/01/2015 | 85 |
- Make sure cubed ice, bagged on site for retail sale, has proper labeling when set in retail display refrigerated case for self serve access to customers.
- Observed kitchen employee handling ready to eat flour tortillas with bare hands. Proper documentation was not present. Ensure that if bare hands are to be used to handle ready to eat foods rather than a barrier, such as gloves, deli tissue, utensils, etc, that the following is presented on a document in the establishment and can be presented to inspector when needed: 1) the 2 barriers that will be used, if a barrier such as gloves, etc are not to be used (i.e. double hand washing and use of hand sanitizer, double hand washing an use of nail brush 2) the corrective action that will occur if employees are found to not be following proper procedures (i.e. discard food that was handled improperly, retrain employees 3)signatures of all employees handling food, stating their acknowledgement and understanding of the procedures that should be followed when handling ready to eat foods
- Make sure disposable paper towels are available at all times of operation at the kitchen hand washing sink
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01/16/2015 | 89 |
- Make sure that cubed ice, bagged in the store for retail sale, has a Pik Nik Foods #18 label on it. Customer needs to know where the bagged ice is coming from.
- Make sure hot water pressure is increased at the kitchen hand washing sink and 3 compartment sink. After pressure is increased, the hot water heater may need to be adjusted to increase the temperature.
- Make sure the hand held ice scoop is stored on a clean surface at all times. Ice scoop was observed being stored on a cardboard box of plastic ice bags on floor next to ice machine.
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10/07/2014 | 90 |
- Observed mold in the ice machine. Clean and sanitize all equipment to be used for food storage, prep, or service.
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09/30/2013 | 97 |
- Employee did not use a second barrier when working with ready to eat foods. Employee mustuse two or more safeguards when working with ready to eat foods. And provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.163 (h) (5) handling soiled equip. Observed employee wash dishes then about to begin assembling bugers with out washing hands. The employee should wash hands and exposed portion of arms when handling soiled equipment or utensils.
- 229.164 (r) (1) (B) (i) common name. Observed food items with out common name labels. Label information shall include the common name of the food or an adequately descriptive identity statement.
- 229.165 (m) (1) (A)not clean. Place ice scooper in/on a clean and dry surface or container. Clean food contact surfaces.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
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03/27/2013 | 82 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed in Walk in Cooler packaged raw hamburger meat stored over cooked foods and packaged raw bacon stored over ready to eat salsa. All food must be stroed properly.
- Standing water from cooling units observed on floor in Walk in Cooler. Investigate and correct.
- Place ice scooper in/on a clean and dry surface or container.
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10/25/2012 | 90 |
- 229.166 (c) (2)under pressure. HOT WATER AT 3 COMPARTMENT SINK AND HAND SINK REQUIRES MORE WATER PRESSURE.
- WATER LEAKING FROM ICE MACHINE AND WIC LEAKING ONTO FLOOR CAUSING STANDING WATER AND WATER TRAVELING TO OTHER SIDE OF WALL. CONTACT TECHNICIANS FOR ASSISTANCE.
- 229.165 (m) (1) (A)not clean.SANITIZE SODA NOZZLES AND SANITIZE SURFACES ON SODA MACHINE.
- 229.164 (e) (1) (D) (ii) (III) doc- sanitizer.
- 229.164 (e) (1) (D) (ii) (V) doc- other methods.GLOVES.
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06/19/2012 | 86 |
Restaurant representatives - add corrected or new information about Pik Nik Foods #18, 1246 Gen Mcmullen S, San Antonio, TX »