| No violation noted during this evaluation. | 01/14/2016 | 100 |
- COOL FOODS FROM 135F TO 70F WITHIN 2 HOURS. ONCE FOODS HAVE REACHED 70F, THEN YOU CAN PLACE THEM IN REFRIGERATOR. COOKING IN THE MORNING FOR LUNCH-KEEP FOODS AT 135F OR USE PROPER COOLING PROCEDURES AND THEN FOODS MUST BE REHEATED TO 165F .
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09/14/2015 | 95 |
- LICENSE IS CURRENT BUT HASN'T BEEN DELIVERED TO ESTABLISHMENT. IF NOT RECEIVED BY END OF MONTH, PLEASEE CALL 207.8732
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05/22/2015 | 97 |
- TEN DAY NOTICE In coordination with the City of San Antonio?s Financial Services Department, the Metropolitan Health District is conducting a review and reconciliation of our Food & Environmental accounts. At this time, our records indicate an outstanding balance on your account. This balance must be cleared within 10 days of this notice. If you have any questions concerning your delinquent account contact our Fiscal Department, Valerie Crawford @ (210) 207-8732 immediately. THIS ESTABLISHMENT HAS 10 DAYS TO CLEAR THE DELINQUENT ACCOUNT OR DISCONTINUE OPERATIONS Payment may be made in person at 1901 S. Alamo, San Antonio TX 78204 between the hours 7:45a.m. - 4:30 p.m.
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03/10/2015 | 97 |
- 229.167 (e) (3) (A) no towels. HAVE PAPERTOWELS AVAILABLE AT ALL TIMES IN RESTSROOOM
- OBSERVED A FEW DROPPINGS UNDER SHELVING UNITS.
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09/15/2014 | 94 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. STORE RAW MEATS AND EGGS BELOW (NOT ABOVE)READY TO EAT PRODUCE
- 229.165 (m) (1) (B)grease and soil accumulation.LARGE GREASE BUILD-UP UNDERNEATH COOK TOP AND ALONG ELECTRICAL AND GAS LINES/CONDUITS.
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02/24/2014 | 93 |
| No violation noted during this evaluation. | 06/24/2013 | 96 |
- 229.165 (h) (3)thin probe available. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods. need to replace food thermometer damaged.
- a. keep scoop handle out of productd. b. store eggs at the lowest point on the shelves. c. the nozzels on the drink dispenser need to be cleaned daily, wash/rinse/sanitize. d. keep tongs in a sanitized container for the pickles. e. stirrers by drink dispenser need to be dispensed seperatly.
- need to post where it can be seen the latest regular inspection. need to post current license. Ch 13, Art II, section 13-26 Display permit.
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03/07/2012 | 91 |
- PRODUCT ON SHELF WAS NOT IN SOUND CONDITION AS A CANNED GOOD.
- KEEP THE HANDWASH AREA CLEAR OF COOKING UTENSILES AND CUTTING BOARDS, USE OTHER AREA.
- 229.165 (r) (3) (D)sanitization. THE SANITIZER WAS TO STRONG, KEEP IT AT 50-100 PPM, TEST EVERY TIME YOU MAKE IT UP.
- 229.165 (p)not sanitized. THE SODA DISPENSER NOZZLES NEED TO BE WASHED/RINSED/SANITIZES EVERY DAY. THE ICE SCOOP MUST BE STORED ON/IN A SANITARY CONTAINER, THE HOLDER ON THE SIDE OF THE ICE MACHINE NEEDS TO BE WASHED/RINSED/SANITIZED EVERY DAY.
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05/12/2011 | 87 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. FOOD STORED WITH CONTAINER ON ONE PRODUCT IN THE CONTAINER OF OTHER PRODUCT.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. MUST BE DATED WITH USE BY DATE NOT TO EXCEED 7 DAYS IF HELD AT 41F.
- THERE NEEDS TO BE SOAP AND TOWELS AT ALL HANDSINKS.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. THERE ARE GNATTS IN THE BACK AREA BY THE ICE MACHINE.
- THERE MUST BE ONE PERSON PER SHIFT THAT IS FOOD MANAGER CERTIFIED IDENTIFY WHO YOU WANT TO SEND TO CLASS/PAY FOR CLASS/PROVIDE RECEIPT ON FOLLOW-UP DATE.
- 229.165 (h) (2)thermometer available. Provide a thin probe thermometer. NEED THERMOMETER FOR TAKING TEMPERATURES OF PRODUCT, ALSO NEED TO REPLACE THE ONE IN THE WALK IN COOLER.
- 229.171(f)permit required.PERMIT HAS EXPIRED 040610.
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07/09/2010 | 77 |
- kitchen employee did not perform hand washing prior to food handling
- restroom handsink blocked by cleaning equipment
- no soap or paper towels at restroom hand sink
- no thermometer present in walk in cooler where potentially hazardous items stored
- food items stored on shelving in walk in cooler not covered. must provide adequate food protection
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02/24/2010 | 84 |
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