- Observed raw meats sitting next to employee prepping precooked sausage. Observed raw meat being stored of precooked food items. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm).
- Ensure that all food contact surfaces are clean and in good condition such as drain boards for dishes on 3 compartment sink, containers holding clean wares, shelving in reach in coolers, etc.
- Post most recent scored inspection report in public view.
- Do not store any items in hand sink for any length of time.
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01/21/2016 | 79 |
- Observed several food items at 47 to 55 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed dishes and employee rinse off knife in hand sink. Do not store any items inside hand sink for any length of time.
- Washed knife in hand sink and and then wiped it on apron. Dried hands on apron.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed unlabeld chemical in spray bottle. Detergent was also removed from its original packaging without labeles. Properly label all spray bottles and containers holding toxics.
- Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry
- Certified Food Manager (CFM) should be present at establishment during all hours of operation.
- Install a properly working mop sink or curbed floor drain with hot and cold running water to clean mops and dispose of dirty water.
- Provide an accurate thermometer for cooking/holding/cooling processes.
- Discontinue using broken/chipped wares.
- Ensure that all food contact surfaces are clean and in good condition such as containers holding clean dish wares, shelving where food items are stored, prep tables, shelving in reach in coolers and freezers, etc.
- Ensure that most recent routine inspection is posted in public view.
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09/22/2015 | 62 |
- Mop sink has no water and missing handles. Ensure that mop sink has hot and cold running water and handles are reinstalled.
- Soap for 3 comaprtment sink is stored in a large open container next to dry wares. Ensure that all chemicals/toxics are stored in an area away from clean dishwares.
- Reach in cooler by hand sink is reading at 55 degrees F. Ensure that reach in cooler is working properly and maintains cold hold temperatures of 41 degrees F or below.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Ensure that all food contact surfaces are clean and in good condition such as shelving for drywares, shelving in reach in coolers, prep tables, ect.
- Ensure that all utensils and equipment is clean to sight and touch.
- Discontinue using broken/chipped wares.
- Ensure that all personal drinks and food items are stored away from food or food prep areas. Storing in deli meat slicer is not a proper place for personal items.
- Food items are reading from 47 to 57 degrees in both reach in coolers. Ensure that reach in coolers are maintaining proper cold hold temperatures of 41 degrees F or below.
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05/06/2015 | 75 |
- Ensure that all food contact surfaces are clean and in good conditon such as food prep counters, shelving in reach in coolers, trays that hold coffee cups, ect.
- Store all toxic items away from food and food areas.
- Label all toxics removed from bulk containers with common name.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed employee rinse hands off in 3 compartment sink. Then proceeded to wash hands in hand sink but used hand sanitizer as soap and cold water. Ensure to follow bare hand procedures for washing hands.
- Observed food items in top of reach in cooler with lid to be 45 degrees F. Ensure that lid is kept closed when not in use so that 41 degrees F or below is maintained.
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12/18/2014 | 83 |
- All TCS foods must be at or below 41 degrees F- shredded cheese/cut veg/ham at 60
- After a handwash procedure be sure to dry the hands and arms with paper towels not on apron
- Hand sink for hand washing only
- 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 OR use gloves/deli paper/tongs/utencils
- Use effective means for flies- excessive presence of flies
- Use 3 compartment sink for proper manual ware washing- using all 3 compartments.Use sanitizer in correct step and do not dry off in use utencils on aprons
- At least 1 CFM must be on duty while food operations are ongoing
- Place accurate thermometers in all coolers with TCS foods stored in them and use a thin probe thermometer for cooking/cooling/reheating/holding processes
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06/27/2014 | 71 |
- 229.167 (e) (3) (A) no towels. At time of inspection, the women's bathroom hand sink did not have paper towels. Ensure hand sinks are equipped with paper towels at all times.
- At time of inspection, there was not a certified food manager present. Ensure there is at least 1 certified food manager present at all times during hours of operation. Also ensure that food manager certificates are registered with the health department. Take certificate to the health desk at 1901 S Alamo to register and receive city food manager certificate.
- At time of inspection, did not observe a thermometer located in cold hold unit. Ensure all refrigeration/cold hold units are equipped with a thermometer.
- Observed grease accumulation on vent hood. Ensure grease is eliminated.
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01/03/2014 | 88 |
- Observed employees with personal drinks on the same counter while doing food prep and while cooking. All personal drinks must be kept in a location away from all food prep areas. Corrected on site.
- Observed cooked foods in cold hold unit without any dates. All cooked foods kept for over 24 hours must have a use by date of 7 days of date prepared.
- Observed chopped hot dogs stored in ziplock sandwhich bags and beef stored in plastic bags. All foods must be properly stored in food grade containers.
- Did not have a Certified Food Manager on duty at time of inspection. A Food Manager certified through the City of San Antonio must be present while establishment is operating. Must have a Food Manager Certification by next routine inspection.
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06/28/2013 | 86 |
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