- Top cooler next to flat top was reading at 50 degrees F and above. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
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02/02/2016 | 95 |
- Use effective means of pest control for gnats. Save service receipts for verification.
- Ensure that food contact surfaces are clean and in good condition such as shelving for dry wares, lids to food storage, etc.
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06/22/2015 | 94 |
- At time of inspection, front cold hold unit was not working properly. Food items were at 50 to 70 degrees F. Ensure that unit is repaired.
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12/18/2014 | 97 |
- PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. Chili at 67 degrees F no time marked.
- Post current permit- posted permit expired 5/2014
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07/31/2014 | 92 |
- At time of inspection, the front cold hold unit did not have a properly working thermometer. Ensure the cold hold unit is equipped with a properly working thermometer.
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01/27/2014 | 97 |
| No violation noted during this evaluation. | 07/29/2013 | 100 |
| No violation noted during this evaluation. | 01/24/2013 | 100 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. Hot water had to run for an extended period before water temperature reached 100 degrees F at both hand sinks.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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 A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Two reach in cooler did not have thermometers; thermomters were placed in the coolers.
- Drive through soft serve machine lid must be smooth, easily cleanable and non-absorbent.
- Clean the reach in cooler under the grill. The seal area must be smooth, easily cleanable and non-absorbent.
- Utensils must be in good repair, replace melted utensils as needed.
- Clean the inside of the ice machine.
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01/13/2012 | 87 |
- Employees must drink from clean closed beverage containers with clean hands and away from food storage areas.
- Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility.
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05/13/2011 | 96 |
- Observed employee NOT washing hands properly. ALL employees must wash hands with soap and hot water for at least 20 seconds and dry with a single service towel.
- No time/date stamp found on prepared veggies (sliced onions/tomatoes)and raw beef patties. All potentially hazardous foods and ready-to-eat foods must be time/date stamped.
- No soap at the men's restroom hand sink.
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05/06/2010 | 89 |
| No violation noted during this evaluation. | 06/29/2009 | 100 |
| No violation noted during this evaluation. | 04/30/2008 | 100 |
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