- 229.165 (m) (1) (A)not clean. Monitor the cutting boards food contact surfaces.
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02/25/2016 | 97 |
- 229.166 (i) (1) (A)HWS not accessible. Removed items.
- 229.171(f)permit required.Update license in AM.
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12/15/2015 | 94 |
- 229.165 (d) (1) (A)smooth. cutting pads are deeply scratched.
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07/21/2015 | 97 |
- * 229.163(b) Demonstation of Knowledge. one person per shift has to be food manager certified, attend class or take on computer. ASAP
- NEED FOOD THERMOMETER WITH THIN PROBE TO CHECK FOOD, NEED THERMOMETERS IN REFRIGERATION UNITS.
- 229.165 (d) (1) (A)smooth. 229.165 (l) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.
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03/28/2015 | 91 |
- the tags for the shellfish are not kept for 90 days after use.
- 229.165 (r) (3) (D)no sanitization. THERE NEEDS TO BE A SANITIZING STER INCLUDED IN THE WASH/RINSE/SANITIZE PROCESS FOR WAREWASHING.
- * 229.163(b) Demonstation of Knowledge. ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED.
- 229.165 (h) (3)thin probe available. 229.165 (f) (12) (B)integral thermomter. EACH REFRIGERATOR NEEDS TO HAVE IT'S OWN THERMOMETER AND IT NEEDS TO BE PLACED IN THE REFRIGERAATOR WHERE IT IS EASILY READABLE.
- 229.165 (d) (1) (A)smooth. 229.165 (d) (1) (E) (i)not easily cleanable. CUTTING BOARDS NEED TO BE SMOOTH/EASILY CLEANABLE AND IN GOOD REPAIR
- 229.166 (g) (4) (B)backflow preventer. NEED BACKFLOW PREVENTOR ON FSUCET AT THE 3 COMPARTMENT SINK.
- 229.171(f)permit required. NEED TO UPDATE THE FOOD ESTABLISHMENT LICENSELICENSE. 10 DAY NOTICE PLEASE COMPLETE BY 092114.
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09/11/2014 | 77 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- Ensure someone takes a food managers course. Someone must be a certified food manger and present during hours of operations.
- The health dept records shows that you have paid your food permit but you do have have your current food permit up for display. If you need a copy of your food permit please go to 1901 South Alamo. For question or concerns, please call 207-8853 or 207-0014.
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05/14/2013 | 91 |
- Rice with vegetables found in hot hold at 77. Since had been only 2 hours allowed to reheat to 165 and hold at 135.
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks.
- 229.166 (i) (1) (B) HWS improper use. Only handwash sink in kitchen had glove and scrubber in sink and was blocked by trashcan.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date.
- 229.165 (m) (1) (A)not clean. Do not store knife between hot hold unit and cutting board when not in use. Must be kept in a clean and sanitary location between uses.
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01/09/2013 | 80 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. Rice was prepared at 11 am and current time is 3 pm with food temping at 74 degrees. Discarded unused portion in trash can.
- 229.163 (e) hands and arms. Employees observed not washing their hands and exposed portions of the arms before and between tasks.
- 229.164 (f) (2) (A) (iv) not covered. Fish that is breaded, placed in pan and then put in deep freeze until ready for use must be covered. Observed brown bags of food items stored on top of uncovered fish in both reach in freezers. Food containers placed in cold hold units in kitchen not covered. Use only food grade scoop for service of all food items. Dirty spoon found stored in container with ice cream. Onion peels found in flour bin. Flour bin was taken to trash because no longer in use.
- 229.164 (o) (7) (A) consume by date (prepared). All food items placed in coolers for future use must be date labeled.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Manager removed plug that was running in front of handsink and buckets that were stored in front of handwash sink in kitchen preventing easy access.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Kitchen should be cleaned every night including wiping down all equipment on top and sides and back and wall when necessary. Remove all equipment not in use and not necessary to ensure facility is free from clutter and prevents harborage of unwanted pests.
- Ch 13, Art II, section 13-26 Display permit. 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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04/03/2012 | 74 |
- 229.163 (h) (6) wash as needed. Employees observed not washing their hands and exposed portions of the arms before and between tasks.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Use charts provided by inspector to insure meats are properly stored in coolers. Found uncooked chicken on top shelf sitting on top on salad dressing.
- 229.167 (e) (2) no soap. No soap at the hand washing sink.
- Must use 3 compartment sink to wash with soap in first compartment, rinse with warm water in second compartment and sanitize in third compartment. Ensure that both test strips and bleach or sanitizer are readily available in kitchen.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) 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.
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11/17/2011 | 83 |
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