- Observed spinach in walk in cooler at 110 degrees F. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Reach in cooler on prep line was at 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Discontinue using broken, chipped, melted dishwares.
- Ensure that all food contact surfaces are clean to sight and touch such as containers holding clean wares, shelving holding clean wares, etc.
|
01/21/2016 | 87 |
- Ensure that all food contact surfaces are clean and in good condition such as shelving for drywares, lids to food storage, etc.
- Discontinue using broke, chipped, melted, and/or cracked dishwares.
|
09/29/2015 | 97 |
- Observed employees handling fried shrimp, and boiled shrimp without gloves. Ensure that all food handlers are wearing gloves when handling ready to eat foods.
|
05/28/2015 | 96 |
- Observed cracks in lids and storage bins for food. Discontinue using broken/chipped wares.
- Observed food debri on handles to coolers/freezer, food debri and dust on drywares shelving. Ensure that all food contact surfaces are clean and in good condition.
|
01/21/2015 | 97 |
- Post current permit. Posted permit expired 11/2013
|
09/08/2014 | 97 |
- Observed employee drink stored without a lid and stored on top of the cold hold unit. Ensure employee drinks are stored with a lid and a straw and are stored in an area that will prevent the contamination of food, wares, and single service/use items. Corrected on site
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Observed employee use bare hands to touch ready to eat food (cake). Bare hand documentation could not be located at time of inspection. Ensure food handlers use a physical barrier (such as gloves or utensils) to handle ready to eat foods or that bare hand documentation is competed and kept at establishment. Bare hand documentation includes a (1) written statement of the 2 barriers that employees will use to clean hands prior to handling ready to eat foods (example: double hand wash and hand sanitizer or double hand wash and nail brush), (2) written statement of the corrective actions taken if employees are observed not following procedures (example: condemn food), and (3) signed acknowledgment form by all employees that they have been trained on hand washing.
- At time of inspection, there was not a certified food manager present. Ensure there is at least 1 certified food manager present during hours of operation. Food manager certificate should also be registered with the city health department and a city of San Antonio food manager certificate should be obtained.
|
11/06/2013 | 89 |
- Observed ice machine with mold accumulation on inside panel of lid and around outer edges. Ensure the ice machine is routinely cleaned to prevent the accumulation of mold. Corrected on site.
|
05/30/2013 | 97 |
- Observed round uncovered insert stored in the walk in cooler under the condenser with loose debris hanging from the condenser.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Provide a thermometer for the milk cooler at the front counter
- Inserts must be in good repair
- Hush Puppies held at 129 Degrees F
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Cutting board must have a smooth surface.
- Reach in coolers must be in good repair and have smooth, easily cleanable and non-absorbent surfaces.
- Clean the ice machine
- Clean the bulk spice containers stored in the grill station
|
10/09/2012 | 82 |
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Clean the grease from the plate warmer
- Post most recent graded inspection report in customer view.
- Replace cracked or broken inserts.
|
01/05/2012 | 91 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep and food storage areas.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Food storage containers and utensils must be in good repair, discontinue using cracked or chipped items.
- Store ice scoops in a clean dry location.
- Store personal items separate from food items and food contact surfaces.
- Clean the can opener.
- Knife storage must be smooth, easily cleanable and non-absorbent; store only clean knives.
|
06/17/2011 | 89 |
| No violation noted during this evaluation. | 05/18/2009 | 85 |
| No violation noted during this evaluation. | 05/30/2008 | 100 |
Restaurant representatives - add corrected or new information about Sea Island Shrimp House #s4, 2119 Military Dr Sw, San Antonio, TX »