- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods must be maintained in hot hold at or above 135 degrees F. Meatball marinara was in hot hold at 111 degrees F. The product was pulled and rapidly reheated to 165 degrees F.
|
01/21/2016 | 95 |
- 229.166 (f) (4) air gap 2x. There must be a space between the water supply and the top fill level on a sink of 2X the diameter or a minimum of 1 inch. The spray hose head is below the fill level at the sink. Have this repaired to provided a proper air Gap.
|
07/29/2015 | 96 |
- 229.163 (e) hands and arms. Employee observed not washing hands When arriving to work and before working with food or food service items. Before starting work, employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.168 (b) working container not labeled. Working container not labeled with contents. Label all working containers with the common name of chemical. Use the container only for the labled product.
- 229.164(j)(5) Protecting from other sources of cross-contamination. Employee observed breaking a bag of ice for use in the soda machine on the floor. The floor is a highly contamibated surface. Food and food service items contacting the floor must be processed appropriately. Discard ice break bag on a clean and sanituzed surface.
|
01/29/2015 | 89 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- 229.163 (n) (1) eat.drink.smoke. Employee observed drinking from an open cup in areas where food and food service item could be contaminated. Use a clean closed, spill resistant container to drink in these areas.
|
07/31/2014 | 93 |
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- 229.163 (n) (1) eat.drink.smoke. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas where food may become contaminated.
|
01/21/2014 | 93 |
- 229.165 (m) (1) (A)not clean. Ice scoop on top of ice machine. This surface contaminants ice scoop. Clean and sanitize ice scoop. Store handle up in a clean, sanitized container or handle up in ice.
- Ch 13, Art II, section 13-26 Display permit. 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.
- 229.163 (f) (1) 20 seconds. During the hand washing procedure the employee used soap but did not use vigorous friction in proper area of the hands and arms for 10-15 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
|
07/23/2013 | 90 |
| No violation noted during this evaluation. | 01/22/2013 | 100 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings. ALL FOOD ITEMS, INCLUDING BUT NOT LIMITED TO, READY TO EAT FOODS, DRY FOOD INGREDIENTS, ETC., ARE TO BE PROTECTED FROM ANY POSSIBLE CROSS CONTAMINATION BY STORING IN FOOD GRADE, SEALABLE CONTAINERS. 1) Inspector encountered baked goods, cookies, being stored overnight on shelf on baking sheet with only partial cover to protect said food
- EQUIPMENT,UTENSILS USED FOR FOOD SERVICE AND THAT COME IN CONTACT WITH FOOD ON DAILY BASIS MUST BE WASHED, RINSED, SANITIZED TO ELIMINATE ANY FOOD PARTICLE ACCUMULATION. 1) Inspector encountered soft drink spigot nozzles at self serve soft drink machine with food build-up, dried syrup, on food contact surface 229.165 (q)food contact not sanitized. Clean equipment when cross-contamination may have occurred.
|
07/24/2012 | 93 |
- Ensure hot food is held at 135°F or greater. Chicken in hot-holding area within the temperature danger zone.
- Ensure cross-contamination will not occur. Large container of water/condensate found in walk-in cooler stored over ready-to-eat foods. Water/condensate is dripping from vent into bin. Puddles of water/condensate on floor of walk-in cooler. Do not store ANY food below vent or bin containing condensate/water. There should not be any fluid draining from vent in the ceiling of the walk-in cooler. Ensure floors are maintained dry. Ensure this item is corrected to avoid reinspection fees.
- Ensure the Food Permit and your most recent routine food safety inspection is posted in a conspicuous location for the consumer. Neither posted at time of initial inspection.
|
06/22/2011 | 88 |
- Provide for hot water. No hot water in establishment. Hot water must be a minimum of 100 degrees F at handsinks and 110 degrees F at utility and warewashing sinks. License suspended.
- No certified food manager on duty. Ensure certified food manager is on duty to avoid reinspection fees.
- Please ensure food contact surfaces are clean to sight and touch. Found knives stored between two surfaces that are not easily-cleanable.
|
09/09/2010 | 90 |
- Ensure a certified food manager is on duty during business hours.
|
01/05/2010 | 97 |
| No violation noted during this evaluation. | 06/23/2009 | 94 |
| No violation noted during this evaluation. | 02/27/2009 | 88 |
| No violation noted during this evaluation. | 02/20/2007 | 79 |
Restaurant representatives - add corrected or new information about Subway Sandwich Shop #, 11615 West Av, San Antonio, TX »