- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.
- 229.165 (m) (1) (A)not clean.Plastic insert in ice machine not clean to sight and touch. Ensure all food contact surfaces are clean and sanitized.
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06/23/2015 | 93 |
- Observed an open soda can in the reach in cooler. All personal drinks must have a spill proof lid and a straw. Place all personal drinks and belongings in a designated area.
- Establishment had run out of handsanitizer on site at time of inspection. Instructed food handlers to proper wash their hands and donn gloves when handling ready to eat foods with their bare hands.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Storage of shell eggs not properly stored in reach in cooler or walk in cooler. All raw products must be stored according to cooking temperature.
- 229.168 (b) working container not labeled.
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04/02/2015 | 85 |
- Observed employee phones and electric plugs tangled with knives in knife holder. Employee personal articles are to be placed in a designated place and not over knife holder. Ensure all food handlers wash their hands at handsink only.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked.Observed raw beef in a container stored directly on top of raw eggs. All raw potentially hazardous foods must be stored correctly according to cooking temperature. Cooking temperature of raw beef 155-160F and eggs 145F-165F
- Flying insect catcher is directly over a food prep area. Move insect catcher to another place not directly over food preparation.
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10/10/2014 | 92 |
| No violation noted during this evaluation. | 03/25/2014 | 100 |
- 229.165 (d) (1) (B)free of breaks, cracks. Containers for dry storage must be free of breaks and cracks and be in good condition at all times.
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10/31/2013 | 97 |
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. All potentially hazardous foods must be separated properly. Place raw beef below cooked or ready to eat foods in shelving unit.
- 229.164 (o) (7) (A) consume by date (prepared).Potentially hazardous foods with preparation date 6/20/2013. Potentially hazardous foods may only be stored for 7 days. Place a discard date of no later than 7 days on food stored in the walk in cooler.
- At time of inspection observed a larger serving spoon in handsink. Handsink is to be used only for washing hands. Handsink must be clear and accessible at all times.
- Potentially hazardous foods must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Walk in cooler multiple dishes with potentially hazardous foods not cooled properly to 41F or below within 6 hours. Utilize ice sticks, and place potentially hazardous items to be cooled in shallow pans then place over ice.Take temperatures during cooling process.
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06/28/2013 | 84 |
- 229.165 (h) (2)thermometer available. Thermometers in the week in and cold hold were broken. Replace.
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10/06/2012 | 92 |
- All food items found in walk-in cooler at 55 - 56 degrees F.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Use only food grade scoops in bulk food bins and ensure they are regularly cleaned and sanitized and store handle up out of product. --Do not store knives in cold hold unit between compartments and do not store dirty knives in clean knife rack.
- 229.165 (h) (2)thermometer available. Must provide for a thermometer to be located inside of walk-in cooler.
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have twenty four (24) hours to obtain a valid food establishment permit or face possible closure of your establishment. 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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04/09/2012 | 85 |
- Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs.
- Open drinks in food prep area.
- Storing toxic items above food items.
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10/04/2011 | 78 |
- STORE PERSONAL DRINKS SEPARATE FROM PUBLIC FOOD INSIDE THE KITCHEN COLD HOLD UNIT.
- DATE LABEL ALL PREPARED FOODS HELD LONGER THAN 24HRS. LABEL MAY HAVE DATE FOOD WAS MADE. DISCARD LEFTOVERS AFTER 7 DAYS.
- PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN ALL DRAIN LINES AND DRAINS. CORRECT BY THE NEXT ROUTINE INSPECTION.
- HAVE SOMEONE ON DUTY DURING HOURS OF OPERATION THAT IS FOOD MANAGER CERTIFIED. HAVE CERTIFICATE ON SITE. SEE INFORMATION SHEET GIVEN FOR PROCESS. CORRECT BY NEXT ROUTINE INSPECTION.
- USE FOOD APPROVED SCOOPS WITH HANDLES ONLY. DO NOT USE BOWLS OR STYROFOAM CUPS AS FOOD SCOOPS - COS.
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06/01/2011 | 82 |
- STILL BE REQUIRING FOOD MANAGER CERTIFICATION FOR MANAGEMENT ON DUTY WITHIN THE FOLLOWING TWO WEEKS.
- MUST POST HEIMLICH HUG POSTER ON NOTICEABLE WALL LOCATION.
- SEE HAND OUT FOR PROPER HANDLING OF READY TO EAT FOODS AND MUST OBTAIN FURTHER INFORMATION ON THIS MATTER DURING FOOD MANAGER CERTIFICATION COURSE. No documentation present. 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.
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10/22/2010 | 90 |
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