- cold holding of eggs at 64F/55F, use 4 hr rule or keep at 41F. 229.164 (o) (4) (D) Raw Shell Eggs.
- 229.171(f)permit required. Need to update license and post new one.
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01/23/2016 | 92 |
- cut need deep cleaning possible replace.ting boards
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09/29/2015 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact: see handout
- 229.168 (d) (2) (B) (i) hazard to employees. label sptay bottles with their contents, do not store liquid chemical in stuyrofoam cup.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be food manager certified, schedule for class or take on the computer.
- 229.171(f)permit required. The food establishment loicense needs to be current. up to date.
- 229.165 (h) (2)thermometer available. NEED FOOD STICK TYPE THERMOMETER WITHN THIN END AND THERMOMETER IN REACH IN COOLER.
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04/13/2015 | 84 |
- Cooked Chicken was found holding an internal temp. of 120F. Ensure all ready-to eat potential hazadous food is maintained at or above 135F. Also ensure adequate water is inside the hot holding unit to ensure enough hot steam is provided to maintain food products above 135F. Corrected on the spot.
- The person who was on duty during the inspection has an expired food manager certification. Ensure to renew your food manager certification in a timely manner. It is important that someone is a food manager certified during hours of operation.
- 229.171(f)permit required.Your food permit expired as of 10/2013. Please contact Mrs. Crawford at 207-8732 to make your account current and renew your update. You have 7 seven business days to ensure you pay your food permit.
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10/21/2014 | 89 |
| No violation noted during this evaluation. | 09/23/2013 | 100 |
- 229.165 (h) (2)thermometer available. Have a readily accessible thermometer.
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03/28/2013 | 97 |
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Waiting on truck to arrive with paper towels. Suggested if not soon to purchase some from store so can properly wash hands during food prep.
- 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- 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.
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11/28/2012 | 91 |
- 229.164 (o) (6) (B) (ii). Reach in cooler food items temping at 50-60 degrees F. Manager moved all food items to walk-in cooler and is calling for service on unit.
- 229.163 (n) (2) (C) contaminate surroundings. Must not store keys, cell phones, tylenol or other personal items in food prep areas.
- 229.164 (f) (2) (A) (iv) not covered. Ensure all food items remain covered when stored in walk-in and reach-in coolers.
- 229.168 (a) toxics not labeled. Provide that all spray bottles are labeled with name of contents.
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03/27/2012 | 84 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Provide that scoop handle in bulk storage bins remain stored with handle up in order to prevent cross contamination of food items.
- 229.165 (d) (1) (E) (i)not easily cleanable. Provide for all cutting boards to be replaced.
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11/15/2011 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Food items dumped in hand sink. Ensure that employees use handwash sink for handwashing only.
- Ensure that food grade scoops are stored in bins and ice machine handle up only. Scoops may be stored in easily cleanable containers outside of bins if necessary to prevent cross contamination of food items.
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06/30/2011 | 92 |
- Ch 13, Art II, section 13-26 Display permit. Display current license in the establishment.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Ice machine moldy. clean and sanitize all food contact surfaces.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present on hand spray hose connection. Provide for adequate backflow prevention device. Hoge connection vacuum breaker
- 229.163 (g) Wash before RTE. Employee did not wash hand in the manner persivibed in the establishment policy for additional safe guards in handling ready-to-eat foods. Enployees must follow hind washing procedures for bare hand contact.
- 229.168 (a) toxics not labeled. Jar of dish Washing powder not labeled. Label all containers with contact.
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02/03/2011 | 83 |
- SEVERAL RODENT DRY 3/4TH CM. DROPPINGS OBSERVED ON FLOOR OF SODA SYRUP STORAGE ROOM AND ON FLOOR AND SHELVING OF DRY STORAGE ROOM (SEE INSPECTION REPORT ON COMPLAINT OF SAME DATE FOR FURTHER DETAILS). FOLLOW UP ON THIS MATTER TO BE CONDUCTED ON 5/20/10 TO RECHECK ON CLEAN UP AND ELIMINATION PROCESSES.
- ICE MACHINE DRAIN PIPES NEED ELEVATION TO ONE INCH ABOVE FLOOR DRAIN AND CLEANING TO REMOVE SLIME CORD BETWEEN THEM AND FLOOR SEWER DRAIN.
- MUST USE SCOOPS WITH HANDLE TO RETRIEVE BULK FOODS AT ALL TIMES - BOWLS, STYROFOAM CUPS, ETC ARE NOT ALLOWED.
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05/19/2010 | 91 |
- Label processed food items placed in cold hold greater than 24 hours with date placed in (old hold. Discarded after 7 days
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01/15/2010 | 93 |
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Provide for hand washing sink installed by a bonded and licensed in the bar area.
- Prep unit not maintaining food temperature at or below 41°F. Place items store under four hours in to ice to rapid cool to 41°F. Items slued greater than four hours must be discarded. Repair Unit to main tan food temperature at or below 41°F .
- Place a back flow preventer on hose bib. "hose bib vacuum breaker
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink. wash lands in hand washing sink only.
- No documentation present. Given state policy letter.
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10/01/2009 | 80 |
| No violation noted during this evaluation. | 05/13/2009 | 73 |
| No violation noted during this evaluation. | 01/05/2009 | 89 |
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