- Reach in cooler was at 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. Do not use this cooler for cold hold foods until it is repaired.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1. Once taken out of freezer, date label of the above requirements must be placed.
- Provide soap and paper towels at hand sink.
- Do no store raw meats such as eggs over ready to eat or precooked food items.
|
03/04/2016 | 84 |
- Observed packaged ham thawing in hand sink. Ensure hand sink is only used for hand washing, food may not be stored, disposed of or thawed inside this sink.
- Hand sink must be supplied with soap and paper towels at all times.
- Observed a leak below 3 compartment sink. Ensure leak is sealed/repaired so that waste water is properly disposed of.
|
02/06/2015 | 90 |
- Sausges in refrigerator were at 53F degrees. All potentially hazardous foods must stay at 41F degrees and below to prevent bacterial growth. Sausages and all other potentially hazardous foods were moved to another refrigerator.
|
08/12/2014 | 95 |
- Observed droppings in a cabinet in the kitchen and in several areas in the dry storage/freezer room. Ensure that all cans that have been in contact with droppings are sanitized. All droppings need to be swept and removed from food storage area. Recommned repairing/replacing any missing ceiling tiles and any holes in establishment to help prevent any rodents from entering building.
|
02/06/2014 | 97 |
- 229.164 (o) (7) (A) consume by date (prepared).Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a f.ood establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed. 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.
- 229.168 (i) (1) (A) employee medicine. Only those medicines that are necessary for the health of the employees shall be allowed in food establishment and should not be stored above/next to food items.
- 229.165 (r) (3) (D)no sanitization. During warewashing 3 compartment sink must have hot soapy water in first compartment, hot rinse water in middle compartment and sanitizing soulution in last compartment of 50-100ppm chlorine at 171 F degrees. Equipment must remain in sanitizer for 30 seconds or more.
- Food license is expired, must go to 1901 S.Alamo, Health Desk, to renew food license. Must renew license no later than 7/19/13. Failure to do so may result in fines and or citations issued.
|
07/09/2013 | 87 |
- 229.164 (o) (7) (A) consume by date (prepared).Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a f.ood establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed. 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.
- 229.166 (i) (1) (B) HWS improper use. Hand wash sink was being used to dry dishes in. Hand wash sink is fir washing hands only.
- Hot water was not accessible at the hand wash sink. Nozzle used to turn on the hot water was missing. Access to hot water at the hand wash sink shoukd be available at all times using food preparation.
- 229.167 (e) (2) no soap. Observed no soap at the hand wash sink to wash hands properly. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Paper towels were not in adjacent bathrooms. Supply the handwash stations/bathrooms with individual disposable towels.
- Cabinets and drawers storing food items and wares were dirty. Also in the cabinet closets to the entrance of the kitchen cups were stored on some type of cloth. Kitchen cabinets should be cleaned and food contact items should be stored on a smooth, easily cleable, and non-absorbant surface, there fore cloth should be removed.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Also, post inspection report in customer view.
|
07/10/2012 | 77 |
- Food license is expired, must go to 1901 S.Alamo, Health Desk, to renew food license. Must renew license no later than 4/29/11. Failure to do so may result in fines and or citations issued.
|
04/19/2011 | 97 |
| No violation noted during this evaluation. | 08/17/2010 | 100 |
- Place working thermometers inside RIC.
|
04/05/2010 | 97 |
| No violation noted during this evaluation. | 11/05/2008 | 100 |
Restaurant representatives - add corrected or new information about San Antonio For Christ Inc, 343 Spaatz St, San Antonio, TX »