- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used). OBSERVED A DRINK WITHOUT A LID OR STRAW.
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02/19/2016 | 96 |
- Do not store any items inside hand sink for any length of time. i.e. scrubbers
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09/25/2015 | 96 |
| No violation noted during this evaluation. | 02/20/2015 | 100 |
| No violation noted during this evaluation. | 09/25/2014 | 100 |
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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03/25/2014 | 97 |
| No violation noted during this evaluation. | 10/29/2013 | 100 |
- Observed apron and hats being stored on boxes of food in back. Ensure all personal items are stored in an area that will prevent possible contamination of food, wares, and single service items/wares.
- Observed open packages of food and containers of potentially hazardous food items in reach in coolers without date labels. The owner stated items are kept for 48 hours. Ensure there is a date label consisting of the USE BY date on items that are kept for more than 24 hours. The USE BY date shall not exceed 7 days and the open/prep day will count as day 1.
- Observed bottle of cleaner on counter next to crackers and plastic utensils. Ensure toxic items are stored in an area that will prevent contamination of food, wares, and single service/use items.
- Observed the ice machine with mold on inside panel. Ensure the ice machine is routinely cleaned and sanitized to prevent accumulation of mold.
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05/09/2013 | 86 |
- 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.
- No thermometer in the milk reach in cooler. Thermometer was placed in the cooler.
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08/21/2012 | 94 |
- Observed live roach near the ware washing sink. Eliminate the presence of insects by using any approved means.
- Use 3 compartment sink for proper manual ware washing. WASH, RINSE, SANITIZE and allow to air dry
- 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. 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 at 1901 S. Alamo. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Clean the ice machine
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11/21/2011 | 88 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Certified food manager must be on site.
- Post the heimlich maneuver poster
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05/12/2011 | 85 |
| No violation noted during this evaluation. | 04/14/2010 | 100 |
- Young cockroaches found on back wall behind ice machine. Pest Control service must treat establishment w/ in the next 10 days. Please save receipt of service for inspector to see; clean/ sanitize insect contaminated areas.
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08/20/2009 | 97 |
| No violation noted during this evaluation. | 03/12/2009 | 94 |
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