- Properly store meats in the refrigerator.(below any ready to eat foods)
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01/11/2016 | 96 |
- Toxic items stored with items needing protection. Store toxic items below and away from food areas, remove all poisonous items from food areas
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10/02/2015 | 97 |
- Properly store meats in the refrigerator.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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05/26/2015 | 93 |
- Properly store meats in the refrigerator.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
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03/24/2015 | 93 |
- Clean bottle cap areas of some food items.
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01/08/2015 | 97 |
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is ready to eat.
- 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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09/09/2014 | 93 |
- Clean containers when clean utensils are stored.
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05/05/2014 | 97 |
- Cooler used to keep cheese, tomatoes, lettuce, etc cold was at a ambient air temperature of 61.3 degrees F. Tomatoes were at a temperature of 57.5 degrees F. Ensure that all cold hold temperatures are at a cold hold temperature of at least 41 degrees F or below.
- Refrigerated, ready-to-eat, potentially hazardous food does not have date labels. Refrigerated, ready-to-eat, PHF foods held for more than 24 hrs. must have a date label. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.167 (e) (3) (A) no towels. Paper towel dispenser had paper towels but paper towels were not coming out. Ensure that paper towels are always at the hand sink and are accessible.
- Observed two roaches in the room where 3 compartment sink, and hand wash sink are located, Ensure that conditions are minimized for pests of any kind.
- Establishment does not have food manager certification. Ensure that food manager certification is completed. Once completed, ENSURE THAT ALL FOOD MANAGERS REGISTER WITH THE CITY OF SAN ANTONIO AS A FOOD MANAGER TO BE IN FULL COMPLANCE WITH THE CITY ORDIANANCE. THIS CAN BE DONE BY GOING DOWN TO 1901 S. ALAMO MONDAY-FRIDAY, 7:45AM-4:30PM. Please see city ordinance reference below: Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. www.municode.com
- Several food contact surfaces were not clean: utensils underneath the hot hold line, black shelf across from the ice machine and the walls and shelves in the refrigerator. Ensure that all food contact surfaces are clean.
- Inspection report and permit was not posted during the time of the inspection. Ensure that the inspection report is posted in customer view and that the food establishment report is posted too.
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10/17/2013 | 76 |
- PROVIDE SOAP AND TOWELS AT HANDSINK AT ALL TIMES. (NO SOAP OR TOWELS)
- PROVIDE FOR SOMEONE TO HAVE A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGERS CARD)
- PROVIDE FOR EMPLOYEES DRINKS TO HAVE A LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINK)
- PROVIDE FOR ALL COOKED FOODS STORED 24 HOURS OR LONGER TO HAVE A LABEL. (FOOD ITEMS, COOKED DATE, DATE 7 DAYS FROM DATE COOKED)
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01/14/2013 | 86 |
Restaurant representatives - add corrected or new information about Tin's Cafe, 40 Loop 410 Ne, San Antonio, TX »