- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE/SAN ANTONIO CERTIFIED FOOD MANAGERS CARD AVAILABLE ON SITE. NOTE: EMPLOYEES DO HAVE FOOD HANDLERS CERTIFICATION. CORRECT BY THE NEXT ROUTINE INSPECTION.
- 229.164 (r) (1) (B) (iv) manufacturer info. Observed bags of prepackaged fried krispies without manufacturers information label being displayed for sale at the front counter and on a sales display. Discontinue sales of these food products until proper manufacturers information labels are provided. Items pulled. Employee stated they will comply.
- 229.164 (o) (7) (B) consume by date (pkgd). Date label all refrigerated potentially hazardous foods prepared and packaged by a food processing plant and held over 24 hrs to indicate date food is to be used by or discarded. Observed various bulk food inserts held on the cold hold line longer than 24 hrs such as the chick peas without date labels.
- 229.167 (e) (3) (A) no towels. Provide paper towels at all hand wash stations.
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02/04/2016 | 86 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Observed bags of prepackaged tortillas and bags of Pani Puri 50 ct. without manufacturers information label being displayed for sale at the front counter and on a sales display. Discontinue sales of these food products until proper manufacturers information labels are provided. Employee stated they will comply.
- SERVICE DISPLAY COLD HOLD UNIT SO THAT A TEMPERATURE OF 41F OR LOWER IS BEING MAINTAINED. CURRENT TEMPERATURE READING AT 55F. DO NOT USE UNIT TO STORE POTENTIALLY HAZARDOUS FOODS UNTIL UNIT IS MAINTAINING 41F OR LOWER. MANAGER STATED THEY WILL COMPLY.
- *PROVIDE SOAP AND PAPER TOWELS FOR THE MEAT MARKET HAND SINK. *PROVIDE PAPER TOWELS FOR THE RESTROOM HAND SINK.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE AVAILABLE ON SITE. NOTE: EMPLOYEES DO HAVE FOOD HANDLERS CERTIFICATION. CORRECT BY THE NEXT ROUTINE INSPECTION.
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08/11/2015 | 87 |
- 229.164 (r) (1) (C) (i) bulk food-manufacturer. Observed various zip lock bags of fried crispies of varying sizes without manufacturers information label being displayed for sale at the front counter. Discontinue sales of these food products until proper sealed packaging and manufacturers information labels are provided. Employee stated they will comply.
- 229.164 (o) (7) (A) consume by date (prepared). Date label all refrigerated ready to eat potentially hazardous foods held over 24hrs. Date to specify when food item is to be consumed on premises, sold or discarded. Observed various unlabeled sauce containers being refrigerated in the front counter cold hold unit.
- 229.167 (e) (3) (A) no towels. Provide paper towels for the restroom hand sink.
- Have a Certified Food Manager on duty during hours of operation. Have Food Manager's certificate/San Antonio Certified Food Manager's ID card available on site. Note: Employees are all Certified Food Handlers. Correct by the next routine inspection.
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03/09/2015 | 86 |
- Have a Certified Food Manager on duty during hours of operation. Have Certificate of course completion/San Antonio Food Manager's ID card available on site. Note: Employees took the food handlers course. Correct by the next routine inspection.
- 229.165 (h) (2)thermometer available. Provide thermometers for all cold hold units as needed. Some units had them - Others did not. - Item corrected on site.
- General cleaning of front counter cold hold island cutting board needed. - Item corrected on site.
- (1) 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS AT HAND WASH STATIONS AS NEEDED. - ITEM CORRECTED ON SITE. (2) PROVIDE SOAP AT FRONT COUNTER HAND SINK. - ITEM CORRECTED ON SITE.
- 229.167 (p) (5) improper use of sinks. USE HAND SINK FOR HAND WASHING ONLY. DO NOT STORE ITEMS INSIDE HAND SINK. OBSERVED VARIOUS PVC PIPE PIECES/ITEMS INSIDE HAND SINK LOCATED IN THE MEAT MARKET. - ITEM CORRECTED ON SITE.
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07/25/2014 | 84 |
- 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.
- 229.164 (o) (6) (A) PHF>135. cooked Potentially Hazardous Foods PHF Must be maintained at or above 135 Degrees Fahrenheit. Observed a dish left out at room temperature, 64 degrees F. No information on potential hazard. Discard, provide information on why this is not potentially hazardous or keep under temp control. Items found in a hot hold unit not at the required temp. Rapid reheat to 165 Degrees Fahrenheit hold at 135,then discard remainder at the end of the day.
- Because food is prepared and handled in the establishment. 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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01/31/2014 | 89 |
- SELL PREPACKAGED FOOD IN ORIGINAL PACKAGING AS STATED BY MANUFACTURER. ALL PACKAGING TO HAVE MANUFACTURERS LABELS. OBSERVED UNLABELED ZIPLOC BAGS OF FRIED CHIPS ON SHELF.
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07/12/2013 | 96 |
| No violation noted during this evaluation. | 12/03/2012 | 100 |
| No violation noted during this evaluation. | 01/23/2012 | 100 |
- Please ensure an unexpired food permit is posted
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07/11/2011 | 97 |
| No violation noted during this evaluation. | 01/12/2011 | 100 |
- Please provide for thermometer in all coolers used to hold potentially hazardous food
- Please provide for all food product to be in sound condition(dented cans)
- Do not repackage portioned foods until you have obtained a State Manufacturer's license and changed the status of the Food license with the City of San Antonio. Sell only foods from approved sources---foods for sale must be manufactured by another licensed establishment.
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12/10/2009 | 89 |
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