- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Exposure time for sanitizing less than 30 seconds; items must have an adequate contact time to be properly sanitized.
- Keep quat ammonia sanitizing solution within (200ppm-400ppm).
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Provide a thermometer for the reach in cooler at the front counter
- Teflon mat for cookies must be in good repair
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01/05/2016 | 80 |
- Keep quat ammonia sanitizing solution within (200ppm-400ppm).
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
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07/09/2015 | 94 |
- 229.163 (f) (2) (B) rinse clean warm H2O.Food employees not using vigorous friction on the surfaces of the lathered fingers, finger tips, areas between the fingers, hands and arms for at least 10 to 15 seconds, followed by thorough rinsing under clean, running warm water.
- 229.163 (h) (8) before gloves.Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food
- Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
- Provide an accurate thermometer for the reach in cooler
- 229.165 (m) (1) (A)not clean.Equipment food-contact surfaces and utensils not clean to sight and touch. Clean the microwave including the inside top
- Post most recent graded inspection report in customer view.
- Posted permit expired 05/2014 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.
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02/04/2015 | 83 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DRING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION. O BE CITY CERTIFIED YOU MUST TAKE THESTATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45).
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05/05/2014 | 97 |
- Observed employee washing hands in the three compartment sink. Use handwashing sink for handwashing only.
- Observed some worn out bread liners.Replace any worn out bread liners
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07/18/2013 | 93 |
- 229.163 (n) (2) (A) open beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands away from food prep areas.
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02/16/2012 | 96 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
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02/28/2011 | 90 |
- Please provide for employee drinks to be stored in a designated area away from exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur.
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04/05/2010 | 96 |
| No violation noted during this evaluation. | 04/20/2009 | 100 |
| No violation noted during this evaluation. | 10/09/2008 | 100 |
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