- All TCS foods must be at or below 41 degrees F or must label with time removed from temperature control * picodegallo at 54/cut onions at 54/cut tomatoes at 50
- 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 *label rice (5 containers)/other foods in walk in
- Supply hand sink with paper towels
- Sanitizing solution is over 200 ppm
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03/29/2016 | 85 |
- Employee drinks require a lid and a straw in addition stored away/under open food/prep area
- Store all wiping cloths in sanitizing solution *no dry wiping cloths
- Repair leak at 3 compartment sink
- Clean all in use containers/equipment
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12/21/2015 | 87 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings.* all foods in walk in cooler must be covered, dry storage foods must be covered
- Use thin probe thermometers in all cooking/holding/reheating/cooling processes
- All in use food equipment/containers must be in sound condition
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09/11/2015 | 90 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food, vegetables and cooked ready-to-eat food by covering foods in walk in cooler
- discontinue using cracked containers for food
- in use utencils should be cleaned/protected * scoops in bulk foods may not lay on wood shelving
- Use only food grade containers
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03/12/2015 | 93 |
- Store toxics away from food items- observed paint/cleaners directly over open/uncovered foods in store room
- Use only food grade containers for food items- observed a box for fried chips, unsuitable containers for bulk food items
- Discontinue using cracked or broken food containers for open foods- observed dough in cracked container, inside ice machine is peeling, cracked ice scoop, cracked scoops, food continers with broken lids, chipped glasses
- Post most recent scored inspection report
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/08/2015 | 87 |
- 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. And follow plan- no documentation on site- no hand sanitizer
- Hot water must be readily available at hand sinks- rest rooms have no hot water.
- Use effective means of pest control- gnats/flies
- at least 1 CFM must be on site with credentials.
- Place accurate thermometers in all coolers where TCS foods are stored- walk in cooler reads at 54- tempted at 40
- Discontinue using food utencils that are broken- knives chipped on ends/wares that are cracked (ice scoop).* Clean ice machine of mold (back of bin)* use food grade containers for bulk storage - remove foods from non food grade containers immediately
- Post most recent scored inspection report.
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06/16/2014 | 78 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing and use of hand sanitizer
- Hot water at hand sink is less than 100 degrees. (ladies restroom) There is no backflow preventer present at the faucet at the drink station
- Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas.
- Cooking without a temperature measuring device- thin probe required.
- at least 1 CFM must be on duty with City of San Antonio issued ID.
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01/14/2014 | 83 |
| No violation noted during this evaluation. | 11/23/2011 | 100 |
- 229.164 (f) (2) (A) (i) (II) separation raw...keep raw eggs stored seperately...do not store on top of veggies(peppers)...
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11/21/2011 | 96 |
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