- 229.163 (f) (1) 20 seconds. Observed two employees wash their hands for 10 seconds or less. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (e) (3) (A) no towels. Observed rear hand wash sink to have no paper towels available. Supply every hand wash sink with individual disposable towels.
- 229.163(b) Demonstration of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.
- 229.167 (f) (2)toilet tissue. Observed toilet tissue dispenser to be empty in women's restroom. Supply each restroom with toilet tissue.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed ice scoop stored improperly on top of ice maker machine. Ensure ice scoops is stored properly as discussed.
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11/24/2015 | 84 |
- 229.163 (h) (9) contaminate hands. Observed employee remove eye glasses with gloves on and continue to assemble a sandwich. Employees must change gloves after they have been contaminated and before handling ready-to-eat foods.
- * 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. A Certified Food Manager is to be present at all times during operating hours. Inspector will return in 30 days to ensure a CFM is present.
- 229.165 (b) (2) (B)single service/use not clean. Observed cups store unprotected on dirty counter behind drink dispenser. All single-service items should be stored properly to prevent any possible contamination.
- Ch 13, Art II, section 13-26 Display permit. Food permit and previous inspection report were posted in kitchen area. Food permit and previous inspection report must be posted in a conspicuous viewable by the public.
- 229.166 (i) (1) (B) HWS improper use. Observed scoop stored in front hand washing sink. Use this sink for hand washing only.
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06/22/2015 | 83 |
- someone on duty needs to have the food mgr certification.
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01/05/2015 | 97 |
- Potentially Hazardous food(?Variety of Deli meats located on the ingredient bar at 48-50 F: Items rapidly cooled to 41 or less with in 2 hrs.) not at required temperature in cooling unit. TCS food must be maintained at or below 41°. NOTE: Utilize Temperature Chart and thermometer to assure equipment is maintaining Food items at required temperatures.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(prepared meatballs at 123 F located on the steam line.) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. NOTE: Utilize Temperature charts and thermometers to assure food items are maintained at the required temperatures. NOTE: Items reheated to 165 F with in 2 hrs.
- EMployees unable to effectively wash hands prior to food preparation and or warewash procedures, due to an inoperative handwash sink and lack of hot water. NOTE: Establishment must have a functional handwash sink (hot: 100 F) and cold water.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.166 (c) (1) sufficient capacity. The establishment does not have hot water under pressure at each access point in the food establishment during all hours of operation. Hot water heater was inoperative. Establishment must have hot(100-110F) water available during all hours of operation. Any plumbing repairs must be performed by a licensed plumber and must be repaired according to law. All materials used for plumbing repairs must be of materials approved according to law.
- There is no easily accessible hand sink in food prep, food dispensing, or ware washing areas. NOTE:The hot water at he preparation HWS is turned off due to leaks and blockage in the drain. Functional Hand sinks must be provided in kitchen and restrooms and must be accessible to employees. NOTE: The Restroom HWS(Female)restroom is required to have hot(100 F) and cold water under pressure from a mixing valve. NOTE: Not authorized to conduct Food handling/warewash procedures without a functional HWS.
- The HWS located in the Preparation area leaks and unble to drain due to blockage. A licensed plumber with an approved permit must do all plumbing installations and/or repairs, followed by inspection by the Plumbing Inspection department. NOTE: Establishment is not authorized to conduct Food Service operations if raw sewage is present(due to overflowing drains/sinks.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged(broken-cracked) plastic serving containers . Food contact equipment must be in good repair. Dicard and replace damaged equipment-utensils.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment . You have 10 days to obtain a valid permit and post in conspicuous area within the establishment..
- Provide a convenient and accessible hand wash station for the warewash and ice machine area.
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06/03/2014 | 66 |
- Assure Potentially Hazardous cold Hold foods(cheese,meats,etc.)are maintained at 41 F or less.
- Assure Potentially Hazardous Hot Hold foods(meat balls, located on the steam line at 90-110 F)are maintained at 135 F or higher.
- 1-1 1/2 inch air gap between the floor drain and ice machine drain pipes.
- Provide a convenient and accessible hand wash station for the warewash and ice machine area.
- Store toxics(Ice machine cleaner)below and away from food and food contact equipment-supplies.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
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10/16/2013 | 77 |
- Ensure to clean inside the ice machine. Mold, mildew and water deposits is evident within the ice maker machine.
- The health dept. records shows that you paid for your food permit but you do not have your up to date food permit posted. 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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02/21/2013 | 94 |
- Ensure to clean the ice machine. Mold and mildew is evident within the ice machine.
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01/26/2012 | 97 |
- Ensure to be consistant in maintaining the temperature log-in sheet. Certain periods of the day, the temperatures are not being recorded.
- Ensure there is an employee that has taken the food safety managers course. Someone must be food safety certified at all times during hours of operation.
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02/07/2011 | 93 |
| No violation noted during this evaluation. | 04/02/2010 | 100 |
| No violation noted during this evaluation. | 04/07/2009 | 91 |
| No violation noted during this evaluation. | 08/12/2008 | 87 |
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