- PROVIDE FOR SANITIZING CYCLE TO BE AT 50 - 100 PPM. (NO CLORINE)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL,
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03/02/2016 | 91 |
- PROVIDE FOR RI COOLER TO BE AT 41F OR BELOW FOR COLD HOLD. (COOLER AT 58F) (DO NOT USE COOLER UNTIL IT IS HOLDING TEMPERATURE OF 41F OR BELOW)
- PROVIDE FOR SANITIZING CYCLE TO BE 50-100 PPM. (TO STRONG)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, PLASTIC CONTAINER (CRACKED))
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12/08/2015 | 84 |
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (SET UP WRONG)(WASH: SOAP/WATER, RINSE: WATER, SANITIZER: BLEACH/WATER)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
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09/21/2015 | 91 |
- PROVIDE A LABEL ON CUPS OF YOGURT IN RI COOLER. (ESTABLISHMENT NAME, ADDRESS, PHONE #, INGREDIENTS)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY USING TWO CYCLES) (WASH AND RINSE ONLY)(PROPER WASHING: WASH (SOAP/WATER), RINSE: (WATER), SANITIZE: (BLEACH/WATER))
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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07/01/2015 | 90 |
- PASTRIES MUST HAVE A LABEL. (BUSINESS NAME, ADDRESS, INGREDIENTS) (THEY MUST ALSO BE PROTECTED WITH A SNEEZE GUARD)
- PROVIDE A CONSUME BY DATE LABE FOR COOKED FOODS STORED IN COOLER FOR 24 HOURS OR LONGER. (CHICKEN 4/1/15--4/8/15)
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BINS, ICE MACHINE)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
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04/01/2015 | 86 |
- PROPER HANDLING OF READY TO EAT FOODS BY USING 3 BARRIERS. (NO HAND WASHING BEING DONE WHEN HANDLING READY TO EAT FOODS) (NO DOCUMENTATION ON HANDWASHING PROCEDURES)
- HANDSINK MUST ALWAYS BE ACCESSIBLE. (BAGS INSIDE SINK)(HAND SINK NOT WORKING)
- ALL HANDSINKS MUST HAVE SOAP AND TOWELS AT ALL TIMES. (FRONT HANDSINK NO TOWELS)(BACK SINK NO SOAP AND TOWELS)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS.)(360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- SMALL DRAIN LINE DRAINING DIRECTLY INTO 3 COMPARTMENT SINK NEEDS TO BE REDIRECTED. (DRAINING INTO 3 COMPARTMENT SINK)
- ALL RI COOLERS MUST HAVE A WORKING THERMOMETER AT 41F OR BELOW. (NO THERMOMETER IN RI COOLERS)
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07/15/2014 | 81 |
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue washing/rinsing/dumping at front hand sink.
- Ensure prepared food items kept for next day use are properly date labeled. During inspection labels only had day of the week. Please provide discard date. Day of preparation counts as day one and is good for seven days from the date of preparation.
- Ensure a certified food manager is present during all hours of operation. No certified food manager was on duty during inspection.
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Inside of ice machine should be cleaned and sanitized and all mold should be removed.
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09/19/2013 | 86 |
- Esnure all sinks are being properly used as designated. (Hand sink had noodles draining in it at time of inspection.)
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11/28/2012 | 96 |
- Ensure all prepared and repackaged foods are properly labeled with a prep date or date of repackaging. (Frozen fruits found without proper date labeling.)
- Ensure a certified food manager is present during all shifts. (No certified food manager was present at time of inspection.)
- Ensure that all food contact equipment and utensils are properly stored. (Ice scoop stored on top of shelf. Scoop must be stored handle up inside of ice machine or in a food grade container.)
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07/17/2012 | 90 |
- 229.164 (o) (6) (B) (ii). Reach-in countertop cooler in front of store found at 50F. The cover to cooler must remain closed when not in use to prevent temperature from raising above 41F. Potentially hazardous foods must be kept on bottom of cooler. This area maintains 41F. Cooler should be repaired or cover must remain closed so that temperature maintains 41F or below. Establishment must monitor temperature to ensure temperatures stay below 41F.
- 229.168 (c) (1) toxics stored. Hydrogen peroxide bottle found stored on same shelf and above food products. All toxic chemicals and medicines must be stored away from food preparation utensils, food products and single-service food service items.
- 229.165 (m) (1) (A)not clean. Establishment must keep all shelves and cabinets where food service, preparation and food items are stored clean and free of food debris and dirt. Establishment must clean and sanitize all shelves and cabinets. Refrigeration units should be cleaned so that they are free offood debris.
- 229.171(f)permit required. Establishment currently has expired license. 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. Most recent graded inspection report must be posted in customer view.
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01/27/2012 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Employee dumping drinks in hand sink, employee using handwash sink to dump out liquid from utensil storage container.
- 229.164 (e) (1) (D) (ii) Employee seen taking money from customers, handling unsanitary items and then touching cookies with bare hands. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority.
- Establishment must have food manager on duty during operating hours.
- 229.165 (m) (1) (A)not clean. Drawers where utensils are kept must be kept clean. Establishment must clean sauce bottles regularly so there is no build-up. Bottles must be properly cleaned and sanitized before refilling.
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09/29/2011 | 86 |
| No violation noted during this evaluation. | 03/24/2011 | 100 |
- PROVIDE FOR PROPER HANDLING OF READY TO EAT FOODS BY USING 3 BARRIERS. (DOUBLE HANDWASH, GLOVES, NAIL BRUSH, HANDSANITIZER ALCOHOL BASE ETC.) LOG FOR EMPLOYEES MUST BE ON SITE.
- PROVIDE FOR WIPING CLOTH SOLUTION TO BE 50-100PPM. (TO STRONG)
- 30 DAYS TO ENROLL IN FOOD MANAGER SAFETY CLASS. (SOMEONE MUST BE PRESENT IF ESTABLISHMENT IS OPEN FOR BUSINESS.
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06/15/2010 | 90 |
| No violation noted during this evaluation. | 12/09/2008 | 86 |
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