- Note: Both the convenience store and Church's - Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Convenience Store - Hand washing sink is to be used ONLY for hand washing; there were coffee grounds in the sink at the time of the inspection..
- Convenience Store: 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.
- Convenience Store - Store toxic items away from food and other items needing protection by spacing or partitioning.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. ALTHOUGH THERE IS A REQUIREMENT TO HAVE ONE CERTIFIED FOOD MANAGER ON SITE, IT IS RECOMMENDED THAT EACH (CHURCH'S AND THE CONVENIENCE STORE) HAVE A CERTIFIED FOOD MANAGER. NOTE: 12-08-15 Received an electronic receipt for the manager registering for the course and exam.
- Convenience Store - Provide a thermometer for the pizza reach in refrigerator
- Convenience Store - Clean the fountain drink dispensers
- Convenience Store - Clean the Cappuccino machine
- Convenience Store - Clean the shake machine (interior door area)
- Convenience Store - Store hot dog tongs in a location that is and can be easily cleaned.
- Convenience Store - Clean the interior of the taco hot holding unit
- Convenience Store - Clean the ice machine
- Convenience Store - Store spatula used for the fudge in and area that is and can be easliy cleaned.
- Church's - Clean the chicken patty hot hold and the shelf above
- Convenience Store - Hand washing sink adjacent to the ice machine must is to be used for hand washing, not to store returns.
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12/08/2015 | 76 |
- Convenience Store - Open front cooler sandwiches internal tempaerture at 154 degrees F. All sandwiches were discaded.
- Convenience Store - Hot dogs at 122 degrees F; hot dogs were discarded.
- Churchs Fried Chicken - Sealed packages stored in a moldy plastic bin with water that was described as mop water. Sealed packages were discarded.
- Convenience Store - Sealed package of beef jerky with what appears to be mold was discarded.
- Convenience Store - 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. Containers of mushrooms and olives were not date labeled.
- Convenience Store - Supply each handwash station with individual disposable paper towels.
- Convenience Store - Used coffee cups/mugs stored in the hand washing sink.
- Churchs Fried Chicken - Gnats observed in the kitchen. Eliminate the presence of insects by using any approved means.
- Convenience Store - German roaches observed in the cabinets storing the bag in the box drink mix.
- Churchs Fried Chicken - Observed can of "Raid" for flying insects on the counter. Use only food establishment approved chemicals, use licensed pest control company.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Convenience Store - Provide thermometer for the refrigeration units storing Potentially Hazardous Foods (PHF).
- Conventience Store - Use onlu food storage containers that are in good repair. Observed broken contianers used to store food items.
- Convenience Store - Reach in chest freezer must be in good repair, lid is missing the liner and the foam insulation is exposed.
- Clean the baked on food debris from the inside of the microwave oven.
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07/28/2015 | 60 |
- Church's - Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Breaded cooked nuggets in the pizza reach in cooler are moldy
- Pizza reach in cooler - 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.
- Food Mart storage areas - Eliminate the presence of rodents by using any approved means
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Provide a thermometer for the pizza reach in cooler
- Post most recent graded inspection report in customer view.
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12/03/2014 | 73 |
- Ensure potentially hazardous foods (PHF) are stored at 41F or below. Observed 8 packaged in display cooler at 62F. Do not store PHF in display cooler until it is able to hold foods at 41F or below.
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line. Observed employee (in Churchs) with candy/gum while handling (bagging) foods behind counter.
- 229.164 (r) (1) (C) (i) bulk food-manufacturer. Properly label bulk foods for customer self-dispensing (bagged ice) per State guidelines. Do not sell bagged ice until they are properly labeled.
- There must be at least one person per shift who is Food Manager certified.
- 229.171(f)permit required. 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.
- Properly date-mark potentially hazardous foods stored in coolers that will not be used within 24 hours, for ex. thawed out ingredients for Pizza (Store).
- Monitor use by dates of potentially hazardous foods stored in coolers. Observed an expired packaged Sandwich King in display cooler.
- 229.165 (f) (12) (B)integral thermometer. Replace issing thermometers in coolers storing potentially hazardous foods (biscuit cooler and cooler next to deep fryers in Churchs).
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris: clen accumulated grease and debris on exterior of all equipment (deep fryers, coolers, shelves, etc) in Churchs and storage cabinets under beverage dispensers in Store.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean soda nozzles, the inside of hot hodling cabinets and coolers in Churchs.
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05/20/2014 | 71 |
- 229.164 (o) (6) (A) PHF>135. Tacos at 64 degrees F
- keep all first aid items (hydrogen perioxide) away from hand sink and protect from possible contamination.
- hank sink in ice bagging room is not connected. This hand sink must be good working order at all times.
- all chemicals must be stored under food items and not above. WD-40, paint remover, bleach disinfectant and roach spray were observed over doughnut display case.
- Cooking without a temperature measuring device. Place a working thermometer on the Churchs side of the establishment to ensure all temperatures of pHF is within compliance range.
- Food contact surfaces not cleaned and sanitized regularly. All surfaces at coffee areas, single service areas (cups for ICEE) and hand sinks cleaned of coffee stains
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12/11/2012 | 79 |
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means
- At least one person per/shift must have a Food Manager Certification; when establishment is in the process of open handling of food.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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08/10/2011 | 83 |
- Please ensure that all potentially hazardous hot held foods are maintained at 135 degrees fareneheit or above. Various tacos not at required temperature, and condemned. Bean & Cheese @ 85 F, and Potato & Egg @ 96 degrees fareneheit. Establishment has no means of rapid reheating product.
- Please provide a visible thermometer in all refrigeration units that contain potentially hazardous foods; specifically refrigeration unit located near cash register.
- Please provide for all food contact and non-food contact surfaces to be maintained clean and sanitary; this includes inside cabinets, containers used to store condiments, storing ice scoop on a clean and sanitary surface.
- Please provide for all handwashing facilities to be equipped with soap and paper towels at all times.
- Please provide for handsink to be accessible at all times; no items shall be stored inside or blocking access to handsink.
- Please provide for employees to wash hands as task or duty changes. Observed maintenance man remove trash from facilitiy, then proceed to walk-in cooler contaminating handle, and performing other tasks.
- Mop water dirty, needs to be properly disposed of into mop sink. Mop sink observed non-accessible at this time. Please do not block access to mop sink to allow mop water to be disposed of properly. In addition, please provide for roof leaks to be repaired.
- Please provide for toxic materials to be properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. Observed spray paint and oven cleaner stored above soda syrup, and other food items. In addition, please permit only food grade pesticides within the establishment.
- Please provide for at least one person per shift to be Certified Food Manager; is required when dealing with open handling of food items. (please see handout).
- Please provide for most current inspection report to be posted in public view.
- Please provide proper label information with the name and place of business of the manufacturer, packer, or distributor.
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06/09/2010 | 63 |
| No violation noted during this evaluation. | 02/19/2009 | 100 |
| No violation noted during this evaluation. | 05/23/2008 | 86 |
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