- Use effective pest control for flies
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11/19/2015 | 97 |
- Use effective means for pest: flies/bees
- Discontinue using broken wares for food : shakers with damaged tops
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05/05/2015 | 94 |
| No violation noted during this evaluation. | 10/28/2014 | 100 |
| No violation noted during this evaluation. | 05/20/2014 | 100 |
- 229.165 (m) (2)non food contact dirty. Equipment mounted directly onto counter does not allow for clearance for regular cleaning- ice shaver catch bin has excess mold under it, along sides and counter is separating from wood surface under protective panel.
- Hand sink is clogged- must be able to drain
- Provide accurate thermometers in all coolers where PHF is stored
- Provide soap at bathroom hand sink at all times.
- Use effective pest control methods for bees and roaches.
- at least one person on duty must be a CFM with a CIty of San Antonio issued ID
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10/21/2013 | 82 |
- 229.167 (p) (11) (C)insects/pests not minimized....too many honey bees in the establishment....owner needs to minimize immediately...
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12/03/2012 | 97 |
- Nacho cheese and hot dog wieners in a small reach in refrigerator were between 53-55 degrees F. Employees indicated that the hot dog wieners were placed in the reach in refrigerator at 3:30 pm after being purchased. The cheese was removed from a can at 3:30 pm as well according to employees. The cheese and hot dog wieners must be reheated to 165 degrees F and served by 7:30 pm today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- Water from the refrigeration unit was leaking on top of some peeled cuccumbers in a reach in refrigerator. These cuccumbers must be discarded immediately. Exposed food must be protected from contamination.
- 229.165 (g) (1) equipment not sufficient. The reach in refrigerator where potentially hazardous food is held had an ambient air temperature of 55 degrees F; all food in this unit was between 53-57 degrees F. The reach in refrigerator must be repaired or replaced immediately. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.166(h)(1)(B)HWS near toilets. Two large containers filled with lemonade were blocking the hand washing sink. Ensure that hand washing facilities are maintained so that they are accessible at all times for employee use.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several flies and bees inside of the establishment. Eliminate the presence of insects by using any approved means.
- At time of inspection there was not at least one employee available that was food manager certified. An employee or employees must enroll in a food manager training course within 30 days so that there will be an employee at every shift that is food manager certified by next regular inspection.
- 229.165 (h) (2)thermometer available. Unable to locate a thermometer inside the refrigeration unit where potentially hazardous food is held. Provide a hanging type or dial type thermometer inside this refrigeration unit immediately.
- 229.165 (h) (2)thermometer available. Probe type thermometers were not available for employees to use for ensuring the attainment and maintenance of food temperatures. Obtain some probe type thermometers immediately.
- 229.165 (m) (1) (A)not clean. Several utensils were not clean to sight and touch. According to employees these utensils had not been washed, rinsed, and sanitized since about 12 pm. Clean and sanitize these utensils immediately.
- Ch 13, Art II, section 13-26 Display permit. Observed that a valid permit and the most recent health inspection report were not posted in public view. Please post both of these items in public view immediately.
- 229.163 (i) not in HWS. Observed an employee wash their hands in the 3 compartment sink instead of the hand washing sink. Whenever employees wash their hands they must wash their hands at the designated hand washing sink(s) only.
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03/24/2011 | 66 |
- Establishment did not have hot water available at any sink. Establishment must close to the public until all sinks have sufficient hot water. Establishment may not re-open until approved by a sanitarian.
- Observed that hand washing sink was blocked by a large container. Ensure that hand washing facilities are maitained so that they are accessible at all times for employee use.
- There was not an employee who was food manager certified at the time of inspection. Ensure that at least one employee at every shift is food manager certified.
- Observed that there were no thermometers present in the refrigeration units where potentially hazardous food was being stored. Provide thermometers at all refrigeration units where potentially hazardous food is being stored.
- Observed that a valid permit and the most recent health inspection report were not posted in public view. Please post both of these items in public view.
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04/07/2010 | 84 |
- Provide soap at all times
- suggest to use gloves or provide documentation when handling RTE Foods
- At least one hand washing sink must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
- No soap at the ______ hand washing sink.
- Improperly storing toxic chemicals next to food products, storing automotive oil next to produce, storing poisonous plants in food areas.
- Too many bees....fix the situation by fixing all screens and keeping front window closed....call professional pest control for extermination and ideas....
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08/24/2009 | 77 |
| No violation noted during this evaluation. | 04/21/2008 | 90 |
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