- 229.168 (c) (1) toxics stored. Observed toxic items stored next to soda cans underneath cash register area. All toxic items must be stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.163(b) Demonstation of Certification. No certified food manager was present at time of inspection. A Certified Food Manager must be present at all times during operating hours.
- 229.165 (n) (1) (D) (vii)utensils in Water. Observed knives and pizza cutter stored in bins of water while not in use. All "in-use" utensils must be stored on clean counter or in water maintained at 135 degrees F.
- 229.164 (o) (7) (A) consume by date (prepared). Observed cooked chicken wings in refrigerator that were not properly date marked. Prepared, 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.
- 229.166 (f) (2) (A)HWS>100F. Observed no hot water available at restroom hand washing sink. Hand washing sinks must provide water at a temperature of at least 100 degrees F.
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01/14/2016 | 83 |
| No violation noted during this evaluation. | 09/11/2015 | 100 |
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles hanging off of drying rack of three compartment sink. Dishes are drying on rack and bottles were pointing in that direction. Store toxic items below and away from food areas(food, equipment, utensils, linens, and single-service articles.)
- * 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.
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03/17/2015 | 94 |
- Owner has Food Managers Certification but was not present at restaurant at time of inspection. Ensure a Certified Food Manager is present at all times during operating hours.
- Ch 13, Art II, section 13-26 Display permit. There are late fees associated with this account for the amount of $22.66. 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) 207-8853 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.
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11/24/2014 | 94 |
- Need to have someone on duty with the food mgr certification.
- Do not place open bag of flour on prep table.Clean around the prep table areas.
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02/17/2014 | 94 |
- Using pesticides that are not approved for food establishments, not using licensed pest control company. DISCONTINUE USE OF HOUSE HOLD PESTICIDES TO TREAT KITCHEN/ESTABLISHMENT.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. ALL REFRIGERATED, READY-TO-EAT AND POTENTIALLY HAZARDOUS FOODS TO BE LABELED WITH OPENED DATE OR PREPARED DATE.
- DISCONTINUE WASHING HANDS AT 3 COMPARTMENT SINK. WASH HANDS AT HANDWASHING STATION.
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. PERMIT IS EXPIRED AND YOU MUST GO DOWN TO 1901 S. ALAMO TO PAY PERMIT.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course. NO PERSON ON DUTY HAS A FOOD MANAGERS CERTIFICATION, YOU MUST ENROLL IN CLASS AND PROVIDE A CERTIFICATE OF COMPLETION.
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10/14/2013 | 80 |
- 229.163 (n) (2) (A) closed beverage container. Employee's found drinking from a closed beverage container(bottle of water with a twist cap: located on the Meat slicing prep. table) in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers(with a lid and straw) with cleans hands.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food (variety of items located in refrigeration units e.g. thawed chix wings, cut produce,gyro meat etc.)Refrigerated, ready-to-eat food 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.
- 229.166 (c) (3) hot water sufficient(no hot water available at the Mop sink). The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water is only available during certain times of the day. The establishment must have water under pressure at each access point in the food establishment during all hours of operation. Have all repairs completed by a licensed Plumber.
- 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.
- 229.165 (h) (3)thin probe available. Cooking without a temperature measuring device. Provide a thin probe thermometer(1.5 mm).
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01/30/2013 | 82 |
- 229.165 (m) (1) (A)not clean. Clean (take apart) the meat slicer after every use/between using for different foods/every 4 hours and the can opener.
- 229.165 (d) (1) (B)free of breaks, cracks. Replace chipped/cracked food containers (for ex: dough containers).
- Do not shelve for use foods in dented cans.
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04/04/2011 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Wastewater disposed of in hand washing sink. The handsink must be used for handwashing only.
- Properly shelve foods to prevent cross contamination (partially cooked gyro above vegetables/cooked foods) in cooler. Please refer to attached handout.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.165 (r) (3) (D)no sanitization. Follow proper warewashing procedure: wash--rinse--sanitize (soak for at least 30 sec in 50-100 ppm sanitizing solution)--air dry.
- There must be at least one person per shift who is Food Manager certified.
- 229.166 (g) (3) mop sink. No mop sink or curbed floor drain provided. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water.
- 229.165 (h) (2)thermometer available. Install thermometers in coolers.
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11/10/2010 | 77 |
- Do not serve for consumption foods in dented cans.
- Properly date mark potentially hazardous foods that will not be consumed within 24 hours.
- There must be at least one person per shift who is Food Manager certified.
- Repair leaking drain pipe under 3-compartment sinks.
- Replace missing thermometer in the cooler storing potentailly hazardous foods.
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04/13/2010 | 83 |
| No violation noted during this evaluation. | 11/26/2008 | 100 |
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