- A few toxic spray bottles found stored facing food contact surfaces and deli tissue paper. Ensure toxic spray bottles are stored below and away from food and food contact surfaces.
- No staff present with proof of food manager certification at time of inspection. Ensure at least one person with proof of current food manager certification is present during all hours of operation.
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02/26/2016 | 94 |
| No violation noted during this evaluation. | 07/16/2015 | 100 |
- Hand sink near 3 compartment sink draining halfway into pipe, halfway all over the floor below. Ensure hand sink is repaired and draining as needed.
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02/17/2015 | 97 |
| No violation noted during this evaluation. | 08/29/2014 | 100 |
- Hose attached directly to mop sink without vacuum breaker (backflow preventer). Ensure vacuum breaker is purchased and attached as an intermediate between attached hose and mop sink.
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03/04/2014 | 96 |
- SANITIZER DISPENSER READING ABOVE 400 PPM FOR QUATERNARY AMMOMNIA. ENSURE DISPENSER IS ADJUSTED WITHIN ACCEPTABLE RANGE.
- NO SOAP OR PAPER TOWELS FOUND AT HANDSINK NEAR 3 COMPARTMENT SINK AT TIME OF INSPECTION. MANAGER EXPLAINED THEY WERE IN PROCESS OF INSTALLING DISPENSERS OVER HANDSINK. AREA AROUND HANDSINK ALSO MAKES IT DIFFICULT TO HOLD PAPER TOWELS OR SOAP NEARBY. ENSURE MEASURES ARE TAKEN TO PROVIDE SOAP AND PAPER TOWELS NEAR ALL HANDSINKS.
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08/23/2013 | 94 |
| No violation noted during this evaluation. | 02/05/2013 | 100 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- ALL EMPLOYEES LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
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07/27/2012 | 93 |
- SANITIZATION RINSE IS HIGHLY CONCENTRATED WITH QUATERNARY AMMONIA AND WILL REQUIRE ADJUSTMENT TO BETWEEN 200 AND 300 PPM CONCENTRATION BEFORE CONTINUED USE.
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01/11/2012 | 97 |
- FOOD MANAGER CERTIFICATION REQUIRED FOR ALL PERSONS LEFT IN CHARGE DURING ALL SHIFTS.
- CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT/LICENSE OR RECEIPT OF PAYMENT MUST BE POSTED ON NOTICEABLE WALL LOCATION.
- PRE-MEASURING QUATERNARY AMMONIUM SANITIZER DISPENSER IS SET AT A VERY HIGH SANITIZER CONCENTRATION AND MUST BE ADJUSTED TO A LOWER LEVELS OF 200 TO 300 PPM.
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09/22/2011 | 91 |
- INDIVIDUALS LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
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03/17/2011 | 97 |
- Grilled chicken breasts 110 degrees F and 125 degrees F in hot hold. **Ensure all hot hold items maintain 135 degrees or above; reheated product to 185 degrees F (COS).
- Employee drinks stored on preparation table next to uncovered cookies. **Store employee drinks in a designated area where contamination of items needing protection will not occur.
- Tuna and chicken salad dated with a preparation date of 2 days ago. **Ensure all prepared potentially hazardous foods not used within 24 hrs is marked with a 'use by' date; max of 7 days including preparation date.
- Spray bottle of sanitizing solution was placed next to uncovered cookies. **Keep all toxic chemicals away from food and other items needing protection.
- Heavy accumulation of mold and ooze on soda nozzles. **Clean/sanitize soda nozzles and dispenser.
- No inspection report posted. **Post most current routine inspection report (scored) for public view.
- No certified food manager on duty. **Ensure that a certified food manager is physically present and on duty during the operation of the establishment.
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06/28/2010 | 75 |
| No violation noted during this evaluation. | 01/12/2009 | 100 |
| No violation noted during this evaluation. | 01/09/2008 | 89 |
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