- 229.163 (h) (8) before gloves. FOOD HANDLER MUST WASH THEIR HANDS PRIOR TO DONNING GLOVES.COS.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. SEPARATE ALL RAW FOODS(CHICKEN/BEEF) FROM READY TO EAT FOODS (PESTO) AND COOKED FOODS.
- 229.167 (e) (2) no soap. AT TIME OF INSPECTION NO SOAP WAS AVAILABLE AT HANSKINK. HANDSINK MUST AVAILABLE AT ALL TIMES OF OPERATION.
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01/28/2016 | 89 |
| No violation noted during this evaluation. | 09/18/2015 | 100 |
- FOOD MANAGER CERTIFICATION NEEDED FOR MANAGEMENT ON DUTY - FOR INTERNET COURSEWORK LEADING TO FOOD MANAGER CERTIFICATION GO TO foodmanagerclasses.com AND SEEK OUT THE SAN ANTONIO TEXAS BRANCH FOR DETAILS.
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07/02/2015 | 97 |
- ALL EMPLOYEE/MANAGERS LEFT IN CHARGE THROUGHOUT PART OF RESTAURANT'S OPERATION MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE.
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03/27/2015 | 97 |
| No violation noted during this evaluation. | 07/17/2013 | 100 |
| No violation noted during this evaluation. | 03/08/2013 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Using steel wool in hard sink for cleaning. Use this sink is for handwashing only.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.168 (c) (1) toxics stored. Storing toxic items above food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Storing raw meat above really to eat items. Use the following slacking order when storing food: Poultry, Beef, Pork, Fish and then ready to eat If possible store cooked and ready to eat away from raw. other wise: store looked above raw.
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10/31/2012 | 86 |
- 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.
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Cleaning solution Shred above ant next to food items.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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01/23/2012 | 91 |
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (i) common name. 229.164 (r) (1) (B) (ii) descending ingredients. 229.164 (r) (1) (B) (iii) quantity of contents. 229.164 (r) (1) (B) (iv) manufacturer info. 229.164 (r) (1) (B) (v) nutrition label. observed bagged (try spice mix with no labeling. Discontinue using until labels from manufacturer are provided.
- . 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (ii) (II) meat arrangement. Arrange raw meat accordingly: raw meat above raw chicken. Vegetables, milk, cheese store above or Separate from raw meat IN LARGE REACH -IN REFRIGERATOR AND SMALL PREP COOLER.
- 229.165 (r) (3) (D)no sanitization. NO SANITIZER USED WITH MANUAL DISHWASHING. USE THIRD STEP, SANIZITER AT ALL TIMES WHEN WASHING ALL DISHES, COOKWARE, CUTLERY ETC. PROVIDE AND USE TEST STRIPS TO ENUSRE PROPER CONCENTRATION EACH TIME.
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08/02/2011 | 89 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE.
- 229.164 (o) (7) (A) consume by date (prepared). ALL BULK FOOD MUST BE LABELED WITH THE DATE THEY ARE CUT/MARINATED FOR 7 DAYS.
- 229.166 (f) (2) (A)HWS>100F. RESTROOM HANDSINKS MUST REACH A MINIMUM OF 100F.
- 229.166 (i) (1) (A)HWS not accessible. KITCHEN HANDSINK BLOCKED BY RACK. FIND NEW LOCATION FOR CLEAN PLATES FOR CUSTOMERS- AVOID CROSS CONTAMINATION FROM HANDWASHING.
- 229.166 (g) (3) mop sink. PROVIDE OPERABLE MOP SINK. DO NOT DUMP MOP WATER OUTSIDE
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02/11/2011 | 82 |
- All potentially hazardous foods must be refrigerated at 41 F or billow at all times. store in walk in cooler, lower temperature in unit and/or store in smaller portions
- thermometer missing in reach in cooler next to kitchen hand sink.
- All Wood must be sealed, non-absorbant, smooth and easily cleanable.Wood bars to store shis-k-bobs in cooler next to hand sink in kitchen.
- Toxic and cleaning supplies stored above compartment sink and grease. Please store in separate are away from food area or on the lowest shelf
- All foods, cut fruits and vegetables must be date labeled with an expiration date of 7 days after preparation, cooking or cutting. If foods are used or discarded within 24 hours after cooking, preparing or cutting no date labeling is required.
- Choking Hazard poster needs to be located in establishment. Can obtain a free poster at Ace Mart.
- A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ESTABLISHMENT AT HOURS OF OPERATION. PLEASE PROVIDE PROOF OF CERTIFICATION. PLEASE OBTAIN HEALTH DEPARTMENT ID CARD AT 1901S. ALAMO.
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04/29/2010 | 76 |
| No violation noted during this evaluation. | 06/04/2009 | 100 |
| No violation noted during this evaluation. | 10/23/2008 | 90 |
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