- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use 3 compartment sink for proper manual ware washing. There does not appear to any dish washing soap at the three compartment ware washing sink
- Three compartment ware washing sink sanitizer is not at the correct concentration.
- Proof of registration for the Food Manager Certification class will be required for the first re-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, 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.
- Food storage container lids must be in good repair and be smooth, easily cleanable and non-absorbent
- Post most recent graded inspection report in customer view.
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02/03/2016 | 85 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. Observed an employee putting on gloves without washing hands. Also observed employee placing a fabric wrist support on after washing hands and before putting gloves on.
- 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, this person shall meet the "person in charge" definition found in the Texas Food Establishment Rules. 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.
- Post most recent graded inspection report in customer view.
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09/15/2015 | 90 |
- 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 Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo at the Health Department desk from 7:45 am thru 4:30 pm for $15.45.
- Post the current and valis food establishment permit
- Post most recent graded inspection report in customer view.
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04/13/2015 | 94 |
- 229.166 (f) (4) air gap 2x. Provide for an air gap between the ice machine drain pipe and the floor drain equal to 1 1/2 inches or two times the diameter of the pipe.
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05/06/2014 | 96 |
| No violation noted during this evaluation. | 07/25/2013 | 100 |
| No violation noted during this evaluation. | 03/05/2012 | 100 |
| No violation noted during this evaluation. | 02/22/2011 | 100 |
| No violation noted during this evaluation. | 04/28/2010 | 100 |
| No violation noted during this evaluation. | 06/09/2009 | 100 |
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