- 229.163 (f) (1) 20 seconds. Fmployees must wash hands (or surrogate prosthetic devices for hands and arms) and exposed portions of their arms for at least 20 seconds, using a cleaning compound. Employee observed washing hands for 8 seconds before proceeding on to handling food. Management was informed and individual was counseled.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared potentially hazardous foods held in cold hold greater than 24 hours must be labeled to indicate a date 7 days after being prepared. This consumed by date must be placed on each container in cold hold.
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02/29/2016 | 92 |
- 229.164(j)(5) Contamination from other sources. Food must be protected from a factor or source not specified. An employee started washing dishes without removing thawing chicken from the rinse compartment. After washing the dishes, instead of rinsing them, they were tossed over the chicken into the third compartment. The chicken contaminated with the soapy wash water was discarded. Do not use the three compartment sink for two purposes at once. Wash, rinse, and sanitize compartments between the two uses.
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11/05/2015 | 96 |
| No violation noted during this evaluation. | 07/16/2015 | 100 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Items had containers stacked on top of food under them. Use hard covers to protect the food from contamination during storage.
- 229.167 (p) (5) improper use of sinks. Using the 3third compartment of the 3 compartment sink to thaw chicken while the first two compartments are used to rinse and clean dishes. There compartment sink must be used for washing or for food prep, not both at the same time. This could lead to cross-contamination of the food.
- 229.166(f)(2)(A) A handwashing lavatory shall be equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit)through a mixing valve or combination faucet. The hot water tap was turned off at the handwashing sink. Repair the hot water tap to provide proper hot water for hand washing.
- 229.165 (k) (14) (A)chlorine solution. no sanitizing solution was used after washing dishes. The thrid compartment was being used to thaw chicken.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, comming to work, opening outer doors to prop open for air. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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03/18/2015 | 82 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- 229.164 (o) (7) (A) consume by date (prepared).Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the dale placed in cold hold.
- 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.
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11/13/2014 | 90 |
- 229.171(f) Report posted.. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared foods placed in cold hold greater than 24 hours must be labeled with the date placed in cold hold. Discard after 7 days with day one being the date prepared.
- 229.165 (r) (3) (D)no sanitization. Washing dish ware without sanitizer stage set up. Proper ware washing is wash, rinse, s anitize with an appropriate level of sanitizer, the place out to airdry.
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07/09/2014 | 90 |
- 229.165 (m) (1) (A)not clean. Can opener blade with old food built up. Routinely clean an sanitize Food contact surfaces.
- 229.165 (k) (14) (A)chlorine solution. Not sanitizing food equipment after washing. Use the 3 compartment sink to wash, rinse, and then sanitize the equipment.
- 229.166 (f) (4) air gap 2x. Spray hose on three compartment sink below the fill level of the sink. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, emptying garbage, or washing dishes. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- 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
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02/11/2014 | 80 |
- 229.166 (g) (4) (B)backflow preventer. There is no backflow prevention device present at any water supply system. Provide backflow prevention, hose connection vacuum breaker, at hose connection.
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09/25/2013 | 96 |
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