- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
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01/26/2016 | 97 |
- 229.168 (c) (1) toxics stored. Storing toxic next to food items. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning. Paint thiner moved away from cooking utensil storage. 229.168 (d) (1) (A) toxics for maintenance. Only poisonous or toxic materials that are used in maintenance of the establishment can be stored in the establishment. The paint thinner in the above violation would be best kept outside the establishment as it is not needed for the day to day function of the establishment.
- * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. http://www.sanantonio.gov/health/Food-Managers.html
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07/23/2015 | 94 |
- 229.167 (p) (5) improper use of sinks. Prep sink being used as a handwashing sink (handwashing sink is not operational at this time). The prep sink can not be dual use. While the handwashing sink is in repair, designate the sink for handwashing only and stop all processes in that sink other than handwashing. Also, bar handwashing sink is used to dump drinks. The appropriate place to dump drinks is the three compartment sink in that area.
- 229.171(f)permit required. 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.
- 229.166(f)(2)(A) Handwashing sinks must be provided with hot water of a minimum of 110 degrees Fahrenheit. The only handwashing sink in the kitchen area is not operating. The sink next to this (a prep sink) is being used. Repair plumbing to the handwashing sink.
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01/23/2015 | 90 |
| No violation noted during this evaluation. | 06/09/2014 | 100 |
| No violation noted during this evaluation. | 10/24/2013 | 100 |
- 229.167 (e) (1) #HWS. Hand washing sink wits water turned off. Repair hand washing sink leak. So taps can be turned on.
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04/18/2013 | 97 |
| No violation noted during this evaluation. | 11/28/2012 | 100 |
- Ensure all hand sinks are provided with both soap and towels. Bar hand sink found without hand soap.
- Ensure a certified food manager is on duty during business hours. Ensure this item is corrected to avoid reinspection fees.
- Ensure the most recent food safety inspection is posted in a conspicuous location for the consumer.
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06/04/2011 | 91 |
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE--------7 DAY MAXIMUM USE BY;COOK/PREP/THAW/OPEN DATE COUNTS AS 1ST DAY(ex. BUTTERMILK PREPPED 2/7/10----------MAXIMUM USE BY=2/13/10
- PLEASE PROVIDE FOR AT LEAST 1 EMPLOYEE PRESENT DURING ALL SHIFTS TO BE FOOD MANAGER CERTIFIED
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(INSIDE ICE MACHINE)
- PLEASE PROVIDE FOR HEIMLICH POSTER
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02/11/2010 | 87 |
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