- PROVIDE FOR RAW EGGS TO BE STORED AT BOTTOM SHELF OF COOLERS TO PREVENT CONTAMINATION. (RAW EGGS STORED ABOVE OTHER FOOD PRODUCT) Donated food must be protected from contamination.
- PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE))
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03/28/2016 | 93 |
- PROVIDE A LABEL FOR FOOD PRODUCT IN RI COOLER. (ESTABLISHMENT NAME, ADDRESS, PH #, INGREDIENTS)
- PROVIDE TOWELS AT ALL HANDSINKS AT ALL TIMES. (NO TOWELS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE)
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11/17/2015 | 90 |
- PROVIDE SOAP AND TOWELS AT ALL HANDWASHING SINKS. (NO TOWELS (KITCHEN) AND NO SOAP (FRONT AREA))
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. (EXPIRED 6/2015)(GO IN PERSON TO 1901 S ALAMO TO OBTAIN A VALID FOOD PERMIT)(ANY QUESTIONS CALL 207-0135)
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09/08/2015 | 94 |
- PROVIDE FOR ALL HANDWASHING SINKS TO HAVE TOWELS AT ALL TIMES. (NO TOWELS)
- PROVIDE A LABEL FOR YOGURT PARFAIT CUPS AT FRONT RI COOLER. (NAME OF BUSINESS, ADDRESS, PHONE #, INGREDIENTS)
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04/13/2015 | 93 |
- ENSURE THAT ALL PACKAGED FOOD WITHIN CUSTOMERS REACH HAVE A LABEL. (ESTABLISHMENT NAME, ADDRESS, PH # AND INGREDIENTS) (EX. CAKE, BEAN SALAD)
- ALL HAND SINKS MUST HAVE SOAP AND TOWELS AT ALL TIMES. (NO TOWELS)
- A VALID FOOD PERMIT MUST BE POSTED IN PUBLIC VIEW. (EXPIRED 6/2014) GO IN PERSON TO 1901 S ALAMO OR IF YOU HAVE ANY QUESTIONS CALL 207-0135.
- ALL COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER MUST HAVE A CONSUME BY DATE LABEL. (EX. BEAN SALAD, DEIL MEATS, CHEESE)
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10/02/2014 | 86 |
- Ensure potentially hazardoud food items are maintaining a temperature of 41 degrees f or below. During inspection potentially hazardous foods in walk-in cooler (eggs, turkey, cheese) were not at required temperature.
- Ensure hand wash facilities are supplied with soap and paper towels at all times. During inspection one hand sink did not have soap and all three hand sinks did not have paper towels. This item was corrected on site.
- All toxic chemcials must be properly labeled and stored with common name of chemical. Found spray bottle with toxic chemicals without label.
- 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. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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11/18/2013 | 86 |
- Chicken and beef products is reading an internal temperature of 46F-48F. The chicken and meat products has been moved to another refrigerator that is holding a temperature of 38F. Note: the chicken and meat products was cooked at 10am (4/12/13) so it does not exeeds the TDZ threshold during this inspection.
- Currently thne internal temperature of the walk-in cooler is 50F. Ensure the walk-in cooler reaches a temperature of 41F or less before storing potentially hazardous foods.
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04/12/2013 | 92 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- 229.164 (r) (1) (B) (ii) descending ingredients. Label information is missing list of ingredients in proper order including a declaration of other additives. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.
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12/13/2011 | 96 |
- Cup being used as food scoop buried in food item.
- Provide adequate cold holding tempertures for sandwich prep reach in counter refrigeration units.
- Set up & Use 3 compartment sink for proper manual ware washing.
- Have visable & readily accessible thermometers in all 3 of the front reach in cooler units.
- Post most recent graded inspection report in the direct viewing of the customer area.
- Employees must follow proper handwashing procedure in between tasks, reentering food prep area, and before doning gloves.
- Label information shall include the Prep date, name, phone number, and full address/place of business of the manufacturer, packer, or distributor. Packaged items made in facility must either be labeled or be placed in a display case to be sold.
- Date & time mark refrigerated food items with Date & time of prep and Date & time ofexpiration, which is seven days
- Potentially hazardous food that exceeds seven days as leftovers as specified in code.
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08/15/2011 | 68 |
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