- 229.163 (n) (1) eat.drink.smoke.. Employee drinks found in open cup while in the food service line. Employees must drink from clean closed beverage containers. OBSERVED NUMEROUS DRINK WITHOUT PROPER COVERS FOR PROTECTION. ALL EMPLOYEE DRINKS ARE TO BE IN A NON-SPILLABLE CONTAINER WITH A STRAW.
- 229.165 (h) (2)thermometer available. Provide thermometer in ALL REACH-IN coolers. OBSERVED NO THERMOMETERS IN TWO REFRIGERATION UNITS.
- 229.168 (a) toxics 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 Label spray bottles with common name of toxic material. OBSERVED SPRAY BOTTLE IN BAR AND KITCHEN WITHOUT NAME OF CONTENTS ON BOTTLE, LABEL SPRAY BOTTLE WITH CONTENTS.
- 229.168 (d) (2) (C) restricted use pesticide. Using pesticides that are not approved for food establishments. Use an approved licensed pest control company. OBSERVED HOT SHOT BAIT CARTRIGES IN KITCHEN AREA. DO NOT USE PESTICIDES FOR RESIDENTIAL AREA IN A COMMERCIAL SETTING, DISCONTINUE USE OF THESE CARTRIGES.
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12/14/2015 | 90 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. OBSERVED CONDENSATION DRIP FROM AC UNIT IN WHITE WALK-IN COOLER DRIPPING ONTO FISH BEING STORED WITHOUT PROTECTION.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GERMAN ROACH NEAR WALK-IN COOLER WITH GLASS DOORS. OBSERVED GNATS AT BAR.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. OBSERVED BAR HANDSINK WITHOUT SOAP AND ONE HANDSINK IN KITCHEN IS NOT BEING DISPENSED PROPERLY (BOTTLE).
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07/17/2015 | 90 |
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. DISCONTINUE THE USE OF THE DISHWASHER UNTIL THE SANITIZER CONCENTRATION CAN BE PROPERLY RESTORED (50-100PPM CHLORINE). SET UP THE THREE COMPARTMENT SINK UNTIL DISHWASHER SANITIZER IS RESTORED.
- 229.168 (d) (1) (A) toxics for maintenance. Employee used a restricted use pesticide in establishment and is not a certified applicator. Use only food grade chemicals in establishment, use an approved licensed pest control company.
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11/18/2014 | 94 |
- COLD HOLD ITEMS TO BE AT 41F DEGREES, INSPECTOR FOUND (BEANS-150F) POTENTIALLY HAZARDOUS FOODS OFF TEMPERATURE.
- SERVICE LINE COOLER IS NOT HOLDING PRODUCT TEMPERATURE OF 41F, HAVE COOLER LOOKED AT FOR REPAIRS. (OTHER COOLERS ARE HOLDING PRODUCT TEMPERATURE OF 41F DEGREES OR BELOW.)
- 229.165 (h) (2)thermometer available. Provide thermometer in walk in and reach in coolers. PROVIDE ALL REACH-IN COOLERS WITH THERMOMETERS.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON ON DUTY MUST HAVE A FOOD MANAGERS CERTIFICATION AND BE ABLE TO SHOW PROOF TO INSPECTOR. TO BE CITY OF SAN ANTONIO CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE. ($15.45)
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01/13/2014 | 86 |
- 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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07/11/2013 | 97 |
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Observed no disposable towels at on hand station and at the other no soap. Supply the handwash station with individual disposable towels and soap.
- 229.165 (m) (1) (A)not clean. Observed mold in the ice machine. Clean and sanitize all equipment to be used for food storage, prep, or service.
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02/27/2012 | 94 |
- Provide for all potentially hazardous cold hold foods to be kept at 41F or below.
- Provide for establishment to be insect free by implimenting further measurements (Cleaning floors, cleaning mats, cleaning floor drains..etc)
- Provide for coolers to be free of any standing water. Meat cooler is dripping condensed water inside and creating standing water as well as rusting the floor.
- Provide for all refrigeration units to have a functional calibrated thermometer.
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03/23/2010 | 86 |
| No violation noted during this evaluation. | 08/28/2008 | 100 |
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