- Provide adequate refrigeration. OBSERVED FRONT DESSERT COOLER NOT HOLDING A 41F DEGREE TEMPERATURE. REMOVE ALL POTENTIALLY HAZARDOUS FOOD ITEMS AND CHECK COOLER TEMPERATURE. ALL REFRIGERATION UNITS MUST READ 41F DEGREES OR BELOW.
- DIANA IS ANSI CERTIFIED TILL 2/2019, BUT IS NTO CITY CERTIFIED. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. TAKE THE STATE CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). QUESTIONS CALL 210-207-0135.
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03/22/2016 | 94 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES OF UTENSILS AND EQUIPMENT. INSPECTOR WITNESSED GREASE BUILD-UP ON UTENSILS AND A GREEN CUTTING BOARD THAT NEEDS EITHER TO BE REPLACED OR RESURFACED.
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09/15/2015 | 97 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. DIANA IS STATE CERTIFIED TILL 2/2019, BUT IS NOT CITY OF SAN ANTONIO CERTIFIED. TO BE CITY CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN BUILT UP GREASE ON SIDES OF GRILL AND OTHER EQUIPMENT.
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02/05/2015 | 94 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN AND SCRUB ALL FOOD DEBRIS FROM ALL UTENSILS, TONGS, ETC. INSPECTOR FOUND TONGS STORED ON RACK WITH FOOD DEBRIS STILL ON UTENSIL.
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service. ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT TO BE FREE OF DRIED GREASE, CLEANED AND SANITIZED ON A DAILY BASIS.
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07/24/2014 | 97 |
No violation noted during this evaluation. | 12/10/2013 | 100 |
No violation noted during this evaluation. | 06/12/2013 | 100 |
- 229.163 (h) (5) handling soiled equip. Observed employee handle a hot dog bun with out washing his hands after working with discarding fryer grease. Inspector stopped employee to remind him to wash hands and donning new set of gloves.
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12/14/2012 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Observed equipment to make drinks in hand washing sink.
- 229.165 (h) (2)thermometer available. Provide thermometer in walk in and reach in cooler. Observed no thermometer in reach in cooler holding milk and in walk in cooler.
- 229.165 (m) (1) (A)not clean. Clean and sanitize all equipment to be used for food storage, prep, or service. Observed mold inside of ice machine.
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04/20/2011 | 90 |
- Provide for handsink to be used only for hand washing. Discontinue using to wash equippment used to prepare drinks.
- Provide for handsinks to remain accessible at all times. Discontinue placing items used for drink preparation in handwashing sink.
- Provide for ice machine to drain to dispose of waste water in an approved waste water disposal system. Discontinue allowing waste water to drain in to handsink. Waste water may drain into a floor drain or a utility sink.
- Provide for all food contact surfaces to be cleaned and sanitized on a regular basis. Discontinue placing knives and utensils on heavily soiled handles, shelves or in between crevasses of cooking units.
- Provide for all waste water to drain properly into floor drains. Floor is uneven and missing tile therefore holding water in those certain areas.
- Provide for waste water from reach in coolers and walk in cooler to drain properly outside of unit. Water is draining inside units creating standing water and rusting walk in cooler floor.
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03/24/2010 | 87 |
No violation noted during this evaluation. | 10/01/2008 | 88 |
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