- 229.163 (h) (6) wash as needed. Wash hands after task that contaminate the hands and before handling food or food service items. Observed employee move garbage can on the way to put something up in the walk in. The employee washed hands after working in the walk in. This hand was consisted of cold water, and soap for about 8 seconds. Employees must follow proper hand washing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163(g) Specialized hand washing procedures. Employees may have bare hand contact with ready to eat foods unless utilizing specialized hand washing procedures. Observed employee handle salad bare hand contact without a specialized hand washing procedure or policy. Gloves are available. The employee was counseled, and management made aware.
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. Observed pork ribs stored under cubed beef. Proper separation and stacking of raw animal products to prevent cross contamination is by reverse order of cooking temperature, highest cooking temperature on the bottom, lowest on top. Cubed ground beef has a cooking temperature of 155 degrees F, ribs as a whole intact product has a cooking temperature of 145 degrees F. The ribs must be stored above the cubed beef. This was corrected.
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every hand washing sink with soap. Closed.
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03/14/2016 | 85 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Raw meat product must be protected from cross contamination by seperating raw animal species during storage, preparation, holding and display. This is done by locating them in separate equipment or by using proper stacking order by cooking temperature. Generally, this is poultry, beef, pork, fish in asscending order. Observed Ground beef (ooking temp 155 Fahrenheit) above whole beef meat (145 degrees Fahrenheit). Moved the raw hamberger down to the lower shelf.
- 229.164 (o) (7) (A) consume by date (prepared). potentially hazardous prepard foods placed in cold hold greater than 24 hours must be marked to indicate a date 7 days after preparation when in cold hold. Observed large containers of sauces with no date labels. Label these items.
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11/20/2015 | 92 |
| No violation noted during this evaluation. | 08/07/2015 | 100 |
- 229.164 (f) (2) (A) (ii) (I) separation of meats. Ground beef observed over fish and shrimp in the walkin refrigerator. Raw animal product, eggs, real, Chicken, Stored above ready-to-eat. Ready-to-eat must be stored above raw product to prevent cross contamination. Raw product should be stored separately by species, or in stacking order by cooking temperature, the highest below the lowest. This is generally poultry, beef, pork, and then fish. Comminuted, ground, meat has a higher cooking temperature than whole meats and must be placed properly. Example Eggs are placed over ground beef.
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02/23/2015 | 96 |
| No violation noted during this evaluation. | 09/30/2014 | 100 |
| No violation noted during this evaluation. | 05/22/2014 | 100 |
- 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.
- 229.165 (m) (1) (A)not clean. In use utensils dirty. Ice paddle stored on top of the ice machine. Clean and sanitize store in a clean and sanitized location.
- Provide for one certified food manager to be in the establishment per 12 hour Shift. Sources for training can be found at the city website. http://www.sanantonio.gov/health/Food-Managers.html
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods not at 135?F or above after being cooked to proper internal temperature. Reheat rice to 165 degres Fahrenheit within two hours. Maintain at or above 135 degrees Fahrenheit.
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01/17/2014 | 85 |
- (1) PROPERLY STORE CUTLERY IN EITHER A CLEAN FOOD APPROVED CONTAINER OR MAGNETIC STRIP. DO NOT STORE CUTLERY IN BETWEEN KITCHEN PREP TABLES. ITEM CORRECTED ON SITE. (2) PROPERLY STORE FOOD ITEMS IN A MANNER THAT PREVENTS THE CONTAINER OF ONE FOOD ITEM MAKING DIRECT CONTACT WITH THE FOOD IN ANOTHER CONTAINER/INSERT. - ITEM CORRECTED ON SITE.
- POST A CURRENT CITY FOOD PERMIT OR PAID RECEIPT. LICENSE POSTED EXPIRED - 8/31/13. MANAGER STATED THAT PERMIT HAS BEEN RENEWED AND THAT THEY HAVE NOT RECIEVED IT YET. I WILL FOLLOW UP WITH ADMIN. STAFF.
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09/24/2013 | 94 |
- Ensure cross contamination does not occur. Protect food from contamination by storing food in packages, covered containers, or wrappings. Sliced cheese in reach in cooler should be stored in a covered container to protect from cross contamination and away from raw beef patties.
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01/24/2013 | 96 |
- Ensure proper cooling for cooked prepared foods. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. During inspection cooked potatoes and corn were not cooled to 41 degrees F or below.
- Ensure potentially hazardous food is maintained at a temperature of 41 degrees F or below. During inspection diced tomatoes were not at 41 degrees F or below.
- Ensure proper and adequate hand washing. Employee did not wash hands after engaging in other activities that contaminate the hands such as touching his hat and scratching his back. Employee was observed performing a hand washing procedure in less then 20 seconds. Employees do not wash hands in between glove changes. Employee did not change gloves or wash hands after rinsing utensil in the hand sink.
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue dumping drinks in the hand sink, rinsing/storing utensils, and dumping food in it. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue storing employee drinks on prep tables, inside WIC, and inside ice bin.
- Ensure all cold hold units with potentially hazardous food contain thermometers. During inspection cold hold units on the service line did not have thermometers.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Ensure utensils are washed, rinsed, and sanitized in the 3 compartment sink. During inspection employee rinsed utensil at the hand sink. Ensure cutting boards are sanitized properly using a clean rag. Discontinue using soiled rags to wipe cutting boards and wipe hands.
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03/22/2012 | 76 |
- Please ensure proper cooling for PHF. Found shrimp cooling in three compartment sink. Proper cooling should be done in an ice bath and maintain under 41F
- Please ensure proper hygenic practices procedure are being done and ensure handsinks are used only for handwashing. Found hand sink used as a dump station for a drink in the kitchen area. Found employees drink in the food prep area.
- Please ensure wastewater plumbing system is installed according to code. To include a mopsink and a backflow preventer that goes directly into a sanitary sewer.
- Please ensure food contact surfaces are clean to sight and touch. Found dirty towel in I scoop bin.
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06/04/2011 | 84 |
- PLEASE PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOOD TO BE HELD AT 41 DEGREES F OR BELOW FOR LONG TERM STORAGE (WALK IN COOLERS/OVERNIGHT STORAGE)...45 DEGREES F OR BELOW FOR SHORT TERM STORAGE(REACH IN/PREP COOLERS)******CHICKEN/FISH/CHICKEN FRIED STEAK/CATFISH TAILS HELD IN PREP COOLER AT ~48-53 DEGREES F******
- (#7) PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING------SOAP+HOT WATER (20 SECONDS)...DRY WITH PAPER TOWEL (BEFORE OPEN FOOD HANDLING; BEFORE USING GLOVES TO HANDLE FOOD; AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES ******GLOVES DO NOT TAKE THE PLACE OF HANDWASHING******
- PLEASE PROVIDE FOR ALL EMPLOYEE DRINKS TO BE STORED IN A CONTAINER WITH LID/STRAW…STORED SEPARATELY FROM FOOD... FOOD CONTACT SURFACES...CLEAN UTENSILS... SINGLE SERVICE/SINGLE USE ITEMS
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER HANDLING OF READY TO EAT FOOD(ALWAYS USE GLOVES+HANDWASHING/UTENSILS/PAPER/FOIL TO HANDLE READY TO EAT FOOD -------OR-------USE 2 OR MORE CONTROL MEASURES/PROVIDE FOR (3) FORMS OF DOCUMENTATION TO USE BARE HANDS)******GLOVES ARE TO BE USED FOR 1 TASK ONLY!!!!!!******
- EMPLOYEES USING DIRTY TOWEL TO WIPE HANDS... THEN USING SAME TOWEL TO WIPE DOWN FOOD CONTACT SURFACES******PLEASE USE CLEAN DRY TOWELS AS "POTHOLDER" ONLY...OR TO WIPE OFF RIM/EDGE OF PLATE******
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. PORK RIBS PREPARED 9/22/10------MAXIMUM USE BY = 9/28/10)
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS AND 200PPM QUAT SANITIZER---OR---CLEAN TOWELS AND {50-100PPM} BLEACH SANITIZER TO WIPE DOWN COUNTERTOPS...PREP TABLES...CUTTING BOARDS...ETC.);PLEASE USE TEST STRIPS TO ENSURE PROPER CONCENTRATION OF SANITIZER IS USED IN SANITIZING BUCKETS (O PPM QUAT SANTIZER IN SANITIZING BUCKET)
- PLEASE POST MOST RECENT ROUTINE FOOD SAFETY REPORT FOR PUBLIC VIEW
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09/23/2010 | 69 |
- Please provide for all cooked/prepared potentially hazardous food(PHF) held refrigerated more than 1 day to be date labeled with use by date(Several cooked/prepared PHF's with day dot prep labels from Sat. Oct. 3rd-Mon Oct. 5th wihtout any use by date labeling)-----------------------ex. pork ribs with prep day dot Mon Oct 5th---------MAXIMUM 7 DAY USE BY DATE INCLUDING COOK DATE = 10/11/09
- Please provide for all employees to follow procedure for proper handling of ready to eat food(employees using bare hands to handle ready to eat food without using 2 or more control measures)----------------------------MUST USE 2 OR MORE CONTROL MEASURES/ 3 FORMS OF DOCUMENTATION TO CONDUCT BARE HAND CONTACT WITH READY TO EAT FOOD OR----------------------------------------------------------------USE GLOVES WITH HANDWASH/UTENSILS/WAX PAPER FOIL
- Please provide for all food contact surfaces to be clean/sanitized(ex. use clean towels to start with dishawashing machine chlorine sanitizer{100ppm chlorine} for countertops/prep tables/cutting boards/where ice scoops/ice sticks are held) Please provide for test kit to ensure proper sanitizing solution concentration
- Please provide for all toxic chemicals to be used properly(disinfecting solution being used to sanitize food contact surfaces)--------------------------------------------------------------- PLEASE PROVIDE FOR CHEMICAL SANITIZER THAT IS LABELED "FOR SANITIZING OF FOOD CONTACT SURFACES....... RESTAURANTS,BARS,ETC...
- Please provide for all employees to follow procedure for proper/adequate handwashing(ex. after any possible contamination of hands or gloved hands/before food prep or open food handling)
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10/06/2009 | 82 |
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