- 229.164 (o) (7) (A) consume by date (prepared). Potentially hazardous foods maintained in cold hold greater than 24 hours must be labeled with the consume by date. This date is 7 days after the preparation date with the preparation date counted as day 1. Items in the walk in refrigeration unit were not labeled with consume by dates. These were labeled.
- * 229.164 (c)(8)(A)(i)(V) shell stock labels retained for 90 days. Shell shock shall be obtained in containers bearing a legible source identification tag. These tags shall be maintained in the establishment for a minimum of 90 days. Establishment not maintaining the tags.
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02/09/2016 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Foods that are cooling must be lightly covered and protected from contamination. Protect food from contamination by storing food in packages, covered containers, or wrappings. Protect cooling foods by placing something above the item close enough to protect the cooling food but alow air flow around the item.
- 229.171(f) Post last inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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07/09/2015 | 93 |
- 229.163 (n) (1) eat.drink.smoke. No eating is allowed where food or food service items can be contaminated. Employee observed eating in dry goods area. Eat at a location where food or food service items can not be contaminated.
- 229.164 (f) 5 Contamination by other means. Observed a gallon of milk placed in the ice machine bin. The outside of the container is considered a unclean surface. Placing it in the drinking ice contaminates the ice. Discard ice in bin, clean and sanitize bin. then allow to fill with ice again.
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03/10/2015 | 92 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating or chewing where contamination of food or food service items could be Contaminated. Eat in a designated area where those items are protected.
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07/09/2014 | 93 |
- 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
- 229.165 (m) (1) (A)not clean. Potentially Hazardous Food contact surfaces/equipment not clean. Shelving used in the storage of food or food service items must be clean to sight and touch. Routinely clean and sanitize these surfaces.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Can opener not clean. Routinely clean and sanitize equipment.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels.
- 229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Maintain items in cold hold at or below 41 degrees. Items in refrigerator at 45 degrees. Door to unit is in poor repair. Cool items in refrigerator to 41 or below. Have unit repaired to maintain proper temperature of foods.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.167 (p) (5) improper use of sinks. Prep sink used for hand washing. Washhands in the hand washing sink.
- 229.166 (i) (5) (A)plumbing repairs. Pluming repairs or installations were not done by a licensed plumber or by acquiring a city permit. Drains on sinks leaking and forming puddles. Repair leakinig drains.
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01/17/2014 | 71 |
- 229.164 (f) (2) (A) (iv) not covered. Store food in covered containers or sealed packaging in a manner that protects the food from cross contamination. Observed opened bag of pepperoni inside walk in freezer and opened containers of glaze mix inside of the walk in cooler.
- Store all chemicals separate from food products. Observed a chemical spray being stored on shelf along with and over dry food products and canned goods. - Item corrected on site.
- (1)DO NOT USE SINGLE SERVICE ITEMS FOR LONG TERM STORAGE. ONCE CANS OF FOOD ARE USED TRANSFER THE LEFTOVERS TO A CLEAN FOOD APPROVED CONTAINER FOR STORAGE. (2) GENERAL CLEANING OUTSIDE OF BULK DRY FOOD CONTAINERS.
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09/24/2013 | 90 |
- Ensure potentially hazardous food is kept at 41 degrees f or below. Sliced tomatoes in reach in cooler were not at required temperature.
- Ensure proper and adequate hand washing. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Employee was observed washing hands in sanitizing bucket and not at hand sink.
- Ensure equipment is adequate to maintain product temperature. Reach in cooler (soda cooler used to stored phfs) is not maintaining 41 degrees f or below. All PHFS were removed and relocated to walk in cooler.
- Ensure toxic items are properly labeled and stored. Observed sanitizing buckets not labled with contents and stored near food below prep table.
- Sanitizing solution should be between 50 to 100 ppm. Observed employee using sanitizer to clean food contact surfaces with solution that was not at correct parts per million. Solution contained: water, bleach, soap, and quat solution. Ensure chemicals are used according to manufactuers instructions.
- Ensure food contact surfaces are clean to sight and touch. Inside of ice mahcine should be cleaned, sanitized, and all mold should be removed.
- Please ensure proper handling of ready-to-eat (RTE) foods. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Found employee plating food after handling raw chicken and shrimp.
- 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.
- 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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01/29/2013 | 72 |
- Ensure hand wash facilities are supplied with soap and paper towels. During inspection kitchen hand sink and bar hand sink did not have paper towels.
- Ensure a certified food manager is present during all hours of operation. During inspection no certified food manager was present.
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03/23/2012 | 94 |
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found items in WIC without date labeling
- Please provide for thermometers in cold hold units that are containing PHF. Found no thermometer in four cold hold units.
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07/21/2011 | 93 |
| No violation noted during this evaluation. | 02/25/2009 | 80 |
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