- 229.168 (b) working container not labeled. 229.168 (c) (2) toxics above items. LABEL ALL WORKING CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. STORE ALL CHEMICALS PROPERLY SEPARATE FROM FOOD CONTACT SURFACES/SINGLE SERVICE/SINGLE USE ITEMS. OBSERVED AN UNLABELED CHEMICAL SPRAY BOTTLE BEING STORE ON STORAGE SHELF OVER BULK SINGLE SERVICE/SINGLE USE ITEMS. - ITEM CORRECTED ON SITE.
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10/26/2015 | 97 |
- 229.168 (b) working container not labeled. STORE ALL CHEMICAL SPRAY BOTTLES SEPARATE FROM FOOD CONTACT SURFACES. OBSERVED A CHEMICAL SPRAY BOTTLE BEING STORED ALONGSIDE THE COFFEE FILTERS IN THE SELF SERVE ISLAND CABINETS.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGER CERTIFICATE/SAN ANTONIO FOOD MANAGERS ID CARD AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
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07/13/2015 | 94 |
- Ch 13, Art II, section 13-26 Display permit. Display the City Food Permit and the latest City Health Inspection report in a conspicuous place within the establishment. Permit is current - expires: 6/2015.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE AVAILABLE ON SITE.
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03/10/2015 | 94 |
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR KITCHEN HAND SINK LOCATED BY THE BAKERY SECTION.
- 229.167 (p) (11) (C)insects/pests not minimized. USE APPROVED MEANS/PEST CONTROL METHODS TO ELIMINATE GNAT PRESENCE LOCATED BY THE SODA SYRUP BOX STORAGE AREA. EPEST INVOICE DATED 8/7/14 PROVIDED. INFORMED OWNER TO WIPE DOWN SURFACES AND MOP FLOOR AREA ALONG WITH THE REGULAR PEST CONTROL SERVICE TO ELIMINATE THE GNAT PRESENCE. OWNER STATED THEY WILL COMPLY.
- 229.168 (b) working container not labeled. LABEL ALL IN USE SPRAY BOTTLES WITH NAME OF CONTENTS. OBSERVED TWO UNLABELED SPRAY BOTTLES LOCATED IN THE BAKERY AREA AND ONE SPRAY BOTTLE LOCATED BY THE MAIN WAREWASH SINK THAT NEEDED TO BE RELABELED.
- HAVE A CERTIFIED FOOD MANAGER IN RESTAURANT DURING HOURS OF OPERATION. HAVE FOOD MANAGER'S CERTIFICATE/SAN ANTONIO FOOD MANAGERS ID CARD AVAILABLE ON SITE.
- 229.165 (h) (2)thermometer available. PROVIDE THERMOMETERS FOR ALL COLD HOLD UNITS AS NEEDED. SOME UNITS HAD THEM - OTHERS DID NOT.
- Ch 13, Art II, section 13-26 Display permit. DISPLAY A CURRENT CITY FOOD PERMIT.
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08/08/2014 | 82 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.165 (m) (1) (A)not clean. Ice scoop stored on top of ice machine. The is not a clean surface. Clean and anitize scoop. store handle up in a clean and sanitized container or in the ice.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Provide for one certified food manager to be in the establishment per 12 hour Shift. Sources for training can be found at the city website. http://www.sanantonio.gov/health/Food-Managers.html
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01/29/2014 | 84 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Observed raw shelled eggs stored over cheese in walk in. Use the following when storing Potentially Hazarders Food: in ascending order poultry (eggs), beef, pork, fish and then ready-to-eat/cooked. If possible, store ran separate from ready-to-eat/cooked. Otherwise, store raw under ready-to-eat/cooked
- 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
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07/02/2013 | 93 |
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue storing/dumping drinks inside of hand sink.
- Ensure cross contamination does not occur. Ensure bottles of water are not stored inside of ice bin with ice used for drive thru customers. Ensure scoop for ice is stored handle up and not directly in ice. All ice must be dumped and bin should be cleaned and sanitized.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Ensure bread rack is cleaned and sanitized and all dust/grease accumulation is removed. Provide a barrier between rack and ready-to-eat bread.
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12/06/2012 | 89 |
- Ensure proper use of time only as a public health control. When time only is used as a public health control, ensure the food item is time stamped with a time not to exceed four hours. Also, develop a written procedure for your use of time only as a public health control. Prepared pizza found resting at room temperature.
- Ensure toxic items are properly labeled and stored in a designated area. Sanitizing buckets were unlabeled and toxic items were stored above flour and other food contact surfaces.
- Ensure food contact surfaces are maintained clean to sight and touch. Containers and surfaces found with old food build up. The flour containers and the cooling racks must be cleaned immediately.
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11/29/2011 | 90 |
- Please ensure an unexpired Food Permit is posted in a conspicuous location for the consumer
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04/04/2011 | 97 |
- PLEASE PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOOD TO BE HELD AT 41 DEGREES F OR BELOW FOR LONG TERM STORAGE(WALK IN COOLERS/OVERNIGHT STORAGE)...45 DEGREES F OR BELOW FOR SHORT TERM STORAGE(REACH IN/PREP COOLERS)******PLEASE DO NOT USE REACH IN COOLER UNTIL ABLE TO HOLD ALL POTENTIALLY HAZARDOUS FOOD AT 45 DEGREES F OR BELOW FOR SHORT TERM STORAGE...41 DEGREES F OR BELOW FOR LONG TERM STORAGE)******{ALL POTENTIALLY HAZARDOUS FOOD HELD IN TEMPERATURE DANGER ZONE LESS THAN 2 HOURS}ALL POTENTIALLY HAZARDOUS FOOD REMOVED FROM COOLER AND PLACED IN ICE BATH/WALK IN COOLER TO HOLD BELOW 41 DEGREES F
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING------SOAP+HOT WATER(20 SECONDS)...DRY WITH PAPER TOWEL(BEFORE OPEN FOOD HANDLING;BEFORE USING GLOVES TO HANDLE FOOD;AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES
- PLEASE PROVIDE FOR ALL EMPLOYEE DRINKS TO BE STORED IN A CONTAINER WITH LID/STRAW;STORED SEPARATELY FROM FOOD... FOOD CONTACT SURFACES...CLEAN UTENSILS... SINGLE SERVICE/SINGLE USE ITEMS
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. DELI MEATS PREPARED 8/14/10------MAXIMUM USE BY = 8/20/10)
- PLEASE PROVIDE FOR PAPER TOWELS @ ALL HANDSINKS AT ALL TIMES
- PLEASE PROVIDE FOR THERMOMETER FOR ALL COOLERS USED TO HOLD POTENTIALLY HAZARDOUS FOOD(POSITION IN WARMEST PART OF COOLER...IN AREA THAT IS VISIBLE TO THE FOOD HANDLER
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS + 200PPM QUAT SANITIZER TO WIPE DOWN WHERE ICE SCOOP IS KEPT...RACKS WHERE BREAD IS HELD...COUNTERTOPS...PREP TABLES...CUTTING BOARDS...ETC.)
- PLEASE PROVIDE FOR MOST RECENT ROUTINE FOOD SAFETY INSPECTION REPORT TO BE POSTED FOR PUBLIC VIEW
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08/16/2010 | 71 |
| No violation noted during this evaluation. | 04/07/2009 | 85 |
| No violation noted during this evaluation. | 02/28/2008 | 82 |
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