- 229.166 (i) (1) (B) HWS improper use. Observed employee cleaning fire extinguisher in kitchen hand washing sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container. Food employees must drink from a closed beverage container.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles stored on shelf next to and above gloves and also above packages of condiments. All toxic items must be stored in a manner to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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01/25/2016 | 93 |
- 229.168 (d) (2) (A) (i) use toxics according to label. Observed can of household pesticide in kitchen area. Use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company.
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08/11/2015 | 97 |
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR KITCHEN HAND SINKS. - ITEM CORRECTED ON SITE.
- HAVE CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE AVAILABLE ON SITE. NOTE: EMPLOYEE ON DUTY STATED THAT ALL EMPLOYEES HAD FOOD MANAGERS CERTIFICATION BUT WAS UNABLE TO PROVIDE THE FOOD MANAGERS CERTIFICATE. CORRECT BY THE NEXT ROUTINE INSPECTION.
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03/05/2015 | 94 |
- Potentially Hazardous food(variety of meats at 43-46 F) located on the not at required temperature in cooling unit(refrigerated service counter). Donated food must be maintained at or below 41°. NOTE: Remove items and rapidly chill to 41 F or less. NOTE: PIC replaced items with product at 41 F or less. NOTE: Keep cover of unit closed when not actually serving or replenshing line.
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(prepared meatballs at 109-110 F, located in the Service Counter 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: Remove items and reheat to 165 F with in 2 hrs. NOTE: Reheat smaller portions of product to assure required reheating temperature is obtained.
- 229.167 (p) (5) use of wrong sinks. Employee washing utensils( thermometer) in hand sink(located under the TIme Clock). Use this sink is for handwashing only.
- 229.166 (g) (4) (B)backflow preventer. There is nofunctional backflow preventer present(Utility sink faucet). Provide for adequate backflow prevention device.
- 229.166 (f) (2) (A)HWS>100F.Hand washing lavatory(no hot water at the sink,located underneath the TIme Clock) not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 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. NOTE: On line courses are available e.g. 360training.com
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic storage-serving containers: located on the storage rack in the warewash area. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item.
- TEN DAY NOTICE In accordance with Chapter 13, Section 13-21 you are required to be in possession of a valid food establishment permit in order to operate your business. At this time, our records indicate your food establishment permit is expired. If you have any questions concerning the status of your permit contact the Food and Environmental Health Section contact (F & E at 207-8732) immediately. Payment should be made in person at 1901 S. Alamo, San Antonio TX 78204 between the hours 7:45a.m. - 4:30 p.m. THIS ESTABLISHMENT HAS 10 DAYS TO PURCHASE A VALID FOOD ESTABLISHMENT PERMIT OR DISCONTINUE OPERATIONS
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07/28/2014 | 70 |
- 229.166 (f) (2) (A)HWS>100F. Hand sink(located by the Warewash sink) has no hot water. 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. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 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.
- 229.165 (h) (2)thermometer available. Walk in cooler and under counter refrigeration units without thermometers. Provide thermometers for refrigeration units designated to maitain PHFs at 41 F or less.
- 229.165 (m) (1) (A)not clean. In use utensils dirty(Cover(accumulated food debris) for serving container located on the clean item rack. Clean/sanitize in use utensils.
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01/02/2014 | 87 |
| No violation noted during this evaluation. | 01/04/2013 | 100 |
- ENSURE NOTHING IS STORED IN THE HANDSINK. MEAT PRODUCT WAS FOUND BEING THAWED IN THE HANDSINK. 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Mouse dropping and urine was found in the cabinet which is used to store napkins. Ensure to to seal all holes and cracks. In addition, call your pest control to acquire sticky traps.
- The health department requires that each business that serves open potentially hazardous foods and drinks is required to have one food manager on duty at all times during hours of operation.
- 229.171(f)permit required. 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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11/02/2011 | 88 |
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Use an approved licensed pest control company.
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02/07/2011 | 97 |
- Food contact surfaces(Soda nozzle dispensers) not cleaned and sanitized. Wash, rinse and sanitize at least once per shift.
- Post latest valid Food License permit in a conspicuos area.
- Storing toxic items(handwash soap )above food and food contact items.
- Must have a valid Certified Food Manager with ID, on duty during hours of operation.
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03/22/2010 | 88 |
| No violation noted during this evaluation. | 04/16/2009 | 97 |
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