- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED IN PUBLIC VIEW. 9EXP 12/2015) GO IN PERSON TO 1901 S ALAMO TO RENEW PERMIT.
- PROVIDE FOR HANDWASHING SINK TO BE ACCESSIBLE AT ALL TIMES. (ITEMS INSIDE SINK)
- PROVIDE FOR EMPLOYEES TO WASH HANDS WITH 100F WATER/SOAP FOR 20 SECONDS. (NO HOT WATER AT HAND WASHING SINK)
- DISCONTINUE STORING RAW CHICKEN IN 3 COMPARTMENT SINK. (MUST BE IN CONTAINER WITH RUNNING WATER FOR THAWING)
|
01/04/2016 | 82 |
- DISCONTINUE STORING OPEN FOOD CONTAINERS IN FRONT OF HANDSINK. (SPLASH FROM HAND WASHING SINK FALLING INTO FOOD CONTAINERS WITH NO LID)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (DISH MACHINE NOT SANITIZING)(COS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE, RI COOLERS)
|
09/21/2015 | 90 |
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE (INSIDE))
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)
- PROVIDE FOR ALL RAW MEATS TO BE STORED ON BOTTOM SHELF TO PREVENT CROSS CONTAMINATION. (RAW BEEF AND CHICKEN STORED ABOVE OTHER FOOD PRODUCTS AND PRODUCE)
- PROVIDE FOR HANDSINK TO BE ACCESSIBLE AT ALL TIMES. (HANDSINK FAUCET COVERED WITH PLASTIC BAG)(SINK IS WORKING)
|
08/07/2015 | 83 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (VENTHOOD, KNIVES (STORE ON DRY CLEAN SURFACE), UTENSILS)
- DISCONTINUE USING HOUSEHOLD PEST PRODUCTS IN ESTABLISHMENT. (RAID) (MUST BE COMMERICAL GRADE FOR USE IN FOOD ESTABLISHMENTS)
- SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
|
02/16/2015 | 91 |
- Ensure good hygienic practices. Hand sink must be used for hand washing only. Discontinue using hand sink to rinse sanitizing rags. This must be done at mop sink.
- Ensure cross contamination does not occur. Ensure proper storage of raw meats in cold hold units. Found Raw beef stored above shrimp and ready-to-eat foods (bean sprouts).
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found raw chicken in cold hold unit without date labeling.
- Ensure most recent and graded inspection report is posted in customer view. (Posted permit is current until 12-31-13).
- Ensure toxic chemicals are properly labeled and stored. Spray bottle containing ware washing detergent was not labeled.
- Ensure wastewater plumbing system is installed according to code. An air gap between the ice machine drain pipe and the flood level rim of the floor drain shall be at least twice the diameter of the drain pipe and may not be less than 1 inch. Found that air-gap was not present at ice machine drain point
- Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure magnetic knife holder is cleaned and sanitized and all food debris is removed. (knives must be re-washed).
- Ensure shelves where clean plates are stored are cleaned and sanitized and all dirt/dust/grease is removed.
|
12/09/2013 | 76 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. Food in reach in cold hold unit ranging from 49-54 degrees F less than four hours because lid is left open during lunch rush. Advised to close lid when unit not in use to help maintain temperature of 41 or below. Food stored inside of unit was temping at 36 degrees F.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Reach in cooler has a lot of items and is not properly arranged to prevent cross contamination.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient.
- 229.165 (f) (12) (B)integral thermomter. Each cold hold unit must be equipped with a thermometer inside to ensure is maintaining adequate temperatures.
- 229.165 (m) (1) (A)not clean. Ice machine has a significant build up of mold and needs to be cleaned and sanitized. The vent hoods also need to be cleaned and sanitized.
- 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.
|
05/23/2013 | 78 |
- 229.164 (o) (6) (B) (ii). Establishment found keeping cooked chicken next to stove for use during lunch. Establishment must keep all potentially hazardous foods under 41F or above 135F. If potentially foods are not being kept at proper temperatures for more than 2 hours, they must be disposed of after 4 hours. If potentially hazardous foods are kept off-temperature for less than 2 hours they may be reheated to 165F for 15 seconds and then the cooling process may begin.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees seen handling and preparing ready to eat foods without a second safeguard to prevent contamination. 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 double hand washing. 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 to work, or control measures approved by the regulatory authority.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Uncovered raw chicken found next to ready to eat chicken in refrigeration unit without safeguards to prevent cross-contamination. Establishment corrected on site. Raw meats must be separated from ready to eat vegetables and meats in reach-in cooler.
- 229.164 (o) (7) (A) consume by date (prepared).Refrigerated, ready-to-eat food and potentially hazardous foods not properly marked with a use by date. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. This date may be no more than 7 days from the date of preparation, with the date of preparation being counted as day 1.
- 229.165 (m) (1) (A)not clean. Inside of ice machine found with mold/mildew. Establishment must clean and sanitize ice machine.
- Establishment must have certified food manager on duty during operating hours.
|
01/20/2012 | 77 |
Restaurant representatives - add corrected or new information about Tl Orchid, 116 Broadway, San Antonio, TX »