- Ensuren registering and successfully completing a Food Manager Certification course.
- Provide thermometer in all coolers.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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01/05/2016 | 86 |
- Maintenance tools(hand sprayer) and bleach stored in hand sink. Use this sink is for handwashing only.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course
- 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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08/07/2015 | 90 |
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure Registering and successfully completing a Food Manager Certification course.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Evidence of insects observed.(fruit flies at bar area) Eliminate the presence of insects by using any approved means.
- Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
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03/02/2015 | 88 |
- Observed scour pads, sponges, and food debris in hand washing sink in kitchen. Use this sink is for handwashing only.
- Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement.
- Raw animal food stored with raw ready-to-eat food. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Foods not protected by storage in packages, covered containers. Protect food from contamination by storing food in packages, covered containers, or wrappings. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables, cheese and cooked ready-to-eat food.
- Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Damaged plastic used as a lid for ice in the bar. Replace lid for ice storage unit in bar. Food contact surfaces not cleaned and sanitized.( Reach-in coolers in bar area) Clean and sanitize all equipment to be used for food storage.
- Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- Provide that dishes are being washed, rinsed, and sanitized.
- Reach-in units and prep-stations lacked thermometers. Provide that all units have thermometers.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Provide that there is a Certified Food manager on shift at all times.
- Lavatory hand sink has no hot water, due to broken faucet knob. Provide that hand-sink are in good repair.
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10/23/2014 | 65 |
- Provide all refrigeration units with a thermometer. (Open top cooler did not have a thermometer. Reach in refrigerator did not have a thermometer at time of inspection.)
- Ensure all prepared foods are properly cooled. (Refried beans measured at 58F at time of inspection. Refried beans were prepared 8/13/13. Beans were discarded approx. 40lbs.. --Break up food to be cooled and stored in coolers into smaller, shallower portions to ensure proper cooling is achieved. Six hours TOTAL to cool food from 135 to 41F. 2 hours to cool food from 135F to 70F; then 4 hours to cool food from 70F to 41F.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanizited. (Ice machine had mold at time of inspection.)
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08/14/2013 | 89 |
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. DO NOT PUT WARES IN HANDSINK.
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02/06/2013 | 97 |
| No violation noted during this evaluation. | 09/06/2012 | 95 |
- DO NOT STORE EGGS ABOVE RAW/READY TO EAT FOODS. STORE ON BOTTOM MOST SHELF.
- 229.165 (q)food contact not sanitized. MOLD BUILD-UP IN ICE MACHINE, CLEAN AND SANITIZE REGULARLY, RECOMMEND TWICE WEEKLY.
- 229.165 (h) (2)thermometer available.PROVIDE THERMOMETER IN BAR REFRIGERATOR
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04/10/2012 | 90 |
- PLEASE PROVIDE AT LEAST ONE PERSON TO BE A CERTIFIED FOOD MANAGER AND BE PRESENT DURING ALL SHIFTS. FOLLOW-UP IN 30 DAYS. PROVIDE CERTIFICATION OF COMPLETION OR RECEIPT FOR COURSE REGISTRATION.
- 229.165 (m) (1) (A)not clean. MOLD BUILD UP IN ICE MACHINE. CLEAN AND SANITIZE WEEKLY OR MORE OFTEN TO PREVENT MOLD BUILD-UP.
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12/06/2011 | 94 |
- 229.164 (o) (4) (B) - Ambient PHF. ___112,120,109,113 was not cooled to 41?F or below with ingredients at ambient temperature. **Large gallon containers of rice, beans, cheese, sauces, salsa left out on wire rack to cool in abient temperature.
- Potentially Hazardous food not at required temperature in cooling unit. Condiment cooler at 47F, ice was added to COS, no food discarded. Donated food must be maintained at or below 41? at the time of donation.
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. ** Employees' drinks and food mixed with customers' food. Employees must consume food outside of food prep areas.
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. ** Chicken breasts in freezer wrapped in plastic w/out any information.
- 229.164 (a) - Honestly presented. **Food in non-operational deep freeze was unsound and had a very strong spoiled smell. Freezer was removed (COS)
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. ** Beef Blood (ground Beef) dripping onto uncooked eggs and on wooden freezer floor.
- 229.164 (o) (7) (A) consume by date (prepared). ** Numerous items in coolers w/out consume by dates. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- Insulation falling from old vents (no air flow) in dining area.
- 229.164 (f) (2) (A) (iv) not covered. ** numerous containers in cooler an freezers w/out lids/coverings.
- 229.165 (g) (1) equipment not sufficent. ** Deep Freezer broken will not cool, freezer contained PHF, Freezer was removed (COS)
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. ** Bar HWS has no towels.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. ** Due to spoiled food in freezer 2 dozen flies observed.
- 229.165 (m) (2)non food contact dirty. ** Beef Blood on Freezer walls with adjioning shelving that holds vegetables, PHF and fruits. Container of salsa held in a single use container. Do not use or reuse any single use items that are not safe.
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08/08/2011 | 58 |
- Potentially Hazardous food not at required temperature in cooling unit. Condiment holding unit at 62F.
- 229.164 (r) (1) (B) (iv) manufacturer info.** Meat in plastic wrap no info(freezer).
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc.** Observed large portion of containers w/o lids in walk in freezer.
- 229.165 (m) (1) (A)not clean. Potentially Hazardous Food contact surfaces/equipment not clean.** Ice Machine has black mold inside top.
- No Heimlich poster posted. Manager must show proof of Food Manager Certification.
- 229.165 (h) (2)thermometer available. ** Coolers missing thermometer.
- Must have an employee on site with a Food Manager's Cert. at all times.
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02/25/2011 | 75 |
- 229.163 (h)- before handling. Employee did not wash their hands when they moved from one duty to another. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (t) (1) - Reconditioned. Food must be honestly presented, safe and unadulterated.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Replace damaged cutting board.
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07/07/2010 | 85 |
- PROVIDE THAT PRE-COOKED FOODS IN COOLER ARE LABELED WITH A CONSUME BY DATE
- REPAIR/REPLACE WATER SUPPLY AT HANDWASHING SINKS IN KITCHEN AND RESTROOM TO BE SUFFICIENT UNDER PRESSURE
- 1.PROVIDE CLEANING FOR BENDS HOLDING FOODS (CHIPS, SUGAR, ETC.). 2.PROVIDE THAT PAINT BUCKETS ARE NOT USED TO STORE FOODS; PLEASE SUBSTITUTE FOR FOOD GRADE CONTAINERS. 2.PROVIDE THAT SCOOPS WITH HANDLES ARE USED IN FOOD CONTAINER WITH HANDLES PLACED UPWARDS FOR GRABBING.
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05/05/2010 | 89 |
- PLEASE DO NOT STORE DIRTY RAGS AND OTHER ITEMS IN HANDWASHING SINK; HANDWASHING SINK ONLY USED FOR HANDWASHING; DO NOT STORE BOTTLED SODAS IN ICE MACHINE
- PLEASE PROVIDE INDIVIDUAL, DISPOSABLE TOWELS AT HANDWASHING SINK
- 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 using incentive programs that assist or encourage food employees not to work when they are ill.
- RAT DROPPINGS OBSERVED IN ESTABLISHMENT; PLEASE INTENSIFY PEST CONTROL MEASURES(LAST PEST CONTROL WAS DONE ON DECEMBER 12, 2009, ACCORDING TO OWNER; INVOICE CURRENTLY NOT AT ESTABLISHMENT, BUT AT OFFICE).
- PLEASE PROVIDE AT LEAST ONE PERSON TO BE A CERTIFIED FOOD MANAGER AND BE PRESENT DURING ALL SHIFTS.
- MOP SINK PROVIDED, BUT NOT BEING USED; NEEDS TO BE CONNECTED AND PLUMBED CORRECTLY BEFORE USING. PLEASE HAVE MOP SINK REPAIRED BY A LICENSED PLUMBER AND MAKE SURE TO KEEP COPY OF INVOICE FOR COMPLETED WORK.
- PLEASE PROVIDE ALL CHIPPED PLATES TO BE DISCARDED(IN BAD REPAIR); VISIBLY DIRTY PLATES AND BOWLS NOTICED; ICE MACHINE NEEDS CLEANING(MOLD/MILDEW BUILDUP); PLEASE STORE ALL PLATES, BOWLS, ETC IN A SANITARY MANNER AND NOT ON FOIL(FOIL NOT AN EASILY CLEANABLE SURFACE)
- PLEASE PROVIDE CURRENT LICENSE TO BE POSTED; IF LICENSE HASN'T ARRIVED, THEN PLEASE PLACE INVOICE(SHOWING CHECK NUMBER, DATE, AND AMOUNT PAID)UP OR RECEIPT IF PAID IN PERSON.
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01/06/2010 | 74 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Evidence of rodents observed.
- discard all chipped plates. Make sure to use scoopers with handles to scoop out any rice,sugar, etc. out of bins. By doing this, you avoid touching the items with your hands.
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08/26/2009 | 85 |
| No violation noted during this evaluation. | 02/09/2009 | 79 |
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