- 229.165 (m) (1) (A)not clean. Equipment food contact surfaces must be clean to sight and touch. Storing ice scoops in an unclean location, top of ice machine. This surface is not maintained in a clean and sanitized condition and is not an appropriate storage location. Clean and sanitize ice scoops. Store these handle up in a clean and sanitized location.
- 229.164 (f) (2) (A) (iv) not covered. Food must be protected from cross contamination by storing in packages, covered containers, or wrappings. Observed bulk storage not covered to protect food. Place covers on these containers when not in use. Covered while there.
- 229.168 (b) working container not labeled. Working containers of material taken from bulk must be labeled with the common name of the contents. Observed a spray container reported as containing a bleach solution not labeled as to content. This container was labeled while there.
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02/26/2016 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). Potentially Hazardous Foods kept in cold hold greater than 24 hours must be labeled must be labled to indicate a date 7 days after the date prepared and placed in cold hold. Discard after 7 days with day 1 being the date prepared.
- 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. Covers were placed on most food containers.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- * 229.163(b) Demonstation of Knowledge. There must be one certified food manager in the establishment when in operation. The manager with the certificate was not in the establishment when the survey started. Have additional employees attend the course. Source for this course can be found at http://www.sanantonio.gov/health/Food-Managers.html
- 229.165 (m) (1) (A)not clean. Ice scoops used in the dispensing of ice were placed on a unclean surface, top of the ice machine. Clean and sanitized the ice scoops, place them handle up in a clean sanitized container or in the ice.
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10/27/2015 | 79 |
- 229.164 (o) (6) (B) (i). At or below 41 degrees Fahrenheit. Potentially hazardous foods must be maintained at or below 41 degrees F. Items in the reach in refrigerator were at or 54 degrees F. Discard items in the refrigerator. Do not use the refrigerator until repairs are made and it can maintain PHF at or below 41 degrees F.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings. Foods not protected by storage in packages, covered containers, etc.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared items placed in cold hold greater than 24 hours with a date to indicate a day 7 days after placing in cold hold. Day 1 is the day the food was prepared.
- 229.165 (h) (2)thermometer available. Refriigeation units must have a accurate thremometer available and readable to ensure and attain proper food temperature. Place thermometers in all cold hold units where they can be easily read.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means. (ie, keeping rear doors and screens self closing and tight fitting)
- 229.166 (i) (5) (A)plumbing repairs. Plumbing systems must be maintained in good repair, and drains must convey waste water directly to a sewage treatment system. The drains on sinks are leaking have this drain repaired.
- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
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07/02/2015 | 75 |
- 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.
- 229.164 (o) (7) (A) consume by date (prepared).Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the date prepared.
- 229.166 (i) (1) (B) HWS improper use. Knife sharpening stone and holder on hand washing sink. Handwashing sinks must be used for handwashing only.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.163 (e) hands and arms. Upon starting work, employee did not wash hands. Employees must follow proper handwashing procedure when coming into work with soap and hot water for 20 seconds and dry with paper towel.
- 229.164 (o) (6) (B) (ii). Potentially Hazardous foods must be kept at 41 degrees Fahrenheit or less. Cut green pepper placed on top of prep unit without temperature control. Once cut, vegitables must be cooled to 41 degrees Fahrenheit and maintained at or below that temperature.
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03/02/2015 | 76 |
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled bottle. Properly label all bottles, legibly write labels on bottles, discontinue to use bottles if label is different from contents inside bottle.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Place hose connection Vacuum breaker on mop sink hose Connection
- 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.
- 229.164 (o) (7) (A) consume by date (prepared).? Label prepared food items placed in cold greater than 24 hours must be labeled with the date placed in cold hold. Discard remainder after 7 days with day 1 being the date prepared.
- 229.163 (n) (2) (A) closed beverage container. Open soda cans in storage where food or food service items items can be contaminated. Drink only from a clean, closed spit resistant container in these areas,
- 229.165 (m) (1) (A)not clean. All food contact surfaces must be clean to sight and touch. Routinely clean and sanitized all surfaces in refrigeration units to keep clean to sight and touch.
- 229.166 (f)(2)(A) Hard washing sinks must be provided with hot water of at least 100 degrees Fahrenheit. The hand wash in the waitress station did not have hot water. Repair to provide hot water.
- 229.163 (e) hands and arms. Observed employee entering kitchen area from dining area the start working with food with no hand wash. 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 (o) (6) (B) (ii). PHF must be maintained at or below 41 degree Fahrenheit. Cut vegetables found count On top of prep unit with no temperature control. Measured temps 73 and 76 degrees F. Discard vegetables. Keep cut vegetables at or below 41 degrees F.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies, Eliminate the presence of insects by using any approved means.
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10/07/2014 | 63 |
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled bottle.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized, ice machine bin, shelves and surfaces in walk-in. Routinely clean and sanitize food and food service items storage to maintain surfaces clean to sight and touch.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw shelled eggs on very top self over vegetables and other raw processed meats. Store raw items separate from ready to eat and use stacking order using cooking temperatures items' requiring higher cooking temperatures below others. As a general rule, store poultry, beef, pork, fish and then prepared ready-to-eat.
- 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) (11) (C)insects/pests not minimized. Evidence of insects observed, flies. Eliminate the presence of insects by using any approved means.
- 229.163 (n) (1) eat.drink.smoke. Drinking from an open container where exposed food, clean equipment, unwrapped single-service and single-use articles; or other items needing protection can occur. Employees must drink from a clean, covered container in these areas.
- . 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (g) (4) (B)backflow preventer. Hose connection without proper back flow protection. Place a hose connection vacuum breaker on hose connection before hose.
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06/09/2014 | 75 |
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.168 (d) (2) (C) restricted use pesticide. Pesticide. with restricted use instructions found in the establishment. Use only approved pest control methods or a licensed pest control Company.
- . 229.163 (n) (1) eat drink smoke. Paraphernalia, package of cigarettes found in cooking area. Remove package of cigarettes.
- 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.
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12/11/2013 | 89 |
- 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.
- 229.163 (n) (1) eat.drink.smoke. Drinking from a container that's not covered or spill resistant. Drink only from clean covered containers which are Spill resistant in food handling areas.
- 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.
- 229.164 (f) (2) (A) (ii) (I) separation of meats.Not arranging raw meats by cooking temperatures in cold hold, raw chicken observed above raw beef. Use the following when storing food in cold hold. Stack in ascending order: poultry, beef, pork, fish and then ready to eat. When possible, store raw away from cooked/ready-to-eat. Otherwise, store raw under cooked/ready-to-eat using the proper stacking order
- 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, putting hands in pockets. 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 (o) (6) (B) (ii). At or below 41 degrees Fahrenheit. Keep items placed at or below 41 degrees Fahrenheit. Items in refrigeration unit were at 51 degrees Fahrenheit. Discard items have unit repaired.
- 229.165 (m) (1) (A)not clean. Surfaces in refrigeration units were not clean. Clean all surfaces in refrigeration units.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Eliminate the presence of insects by using any approved means.
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08/30/2013 | 74 |
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