- 229.168 (c) (2) toxics above items. STORE ALL CHEMICALS IN A MANNER THAT PREVENTS CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES. OBSERVED SOME CHEMICAL SPRAY BOTTLES BEING STORED ON SHELF ABOVE THE BULK SODA SYRUP BOXES AND A CHEMICAL SPRAY BOTTLES LOCATED ON A FOOD PREP TABLE. - ITEM CORRECTED ON SITE.
- 229.171(f)permit required. POST A VALID CITY FOOD PERMIT. PERMIT POSTED EXPIRED - 12/2015. DHD RECORDS INDICATE THE PERMIT WAS RENEWED AND PAYMENT RECEIVED: 12/21//15. MANAGER STATED HE WILL CONTACT THEIR CORPORATE TO SEND THE CURRENT CITY FOOD PERMIT. ACCOUNT INFORMATION AND OTHER QUESTIONS MAY BE DIRECTED TO THE CITY FISCAL SERVICE DEPT. AT (210) 207-8732.
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02/02/2016 | 94 |
| No violation noted during this evaluation. | 07/20/2015 | 100 |
| No violation noted during this evaluation. | 03/02/2015 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Use hand sinks for hand washing only. Do not use hand sinks as a dump sink to dispose of leftover foods/liquids. Observed liquid/ice inside hand sink basin. Item corrected on site.
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08/27/2014 | 96 |
- 229.163 (n) (1) eat.drink.smoke. Open cup for drinking found in food preparation area. Drinking is only alowed from a clean closed container. Use these containers in areas where contamination of food or food equipment maybe a results of a spill.
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01/09/2014 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Employee Rinsing and disposing salad dressing in hand sink. Use this sink is for handwashing only.
- 229.168 (c) (1) toxics stored. Storing toxic items above food items. Store toxic chemicals away from or below food areas (storage/preparation) a single use single service items.
- 229.163 (f) (1) 20 seconds. During the hand washing procedure the employee used soap but did not use vigorous friction in proper area of the hands and arms for 10-15 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (d) (1) (B)free of breaks, cracks. knives with damaged handles, dish were with damaged food contact surfaces. Discard damaged equipment and provide new.
- 229.165 (k) (14) (A)chlorine solution. For sanitation a combination of PH concentration and temperature are not adequate. Measured no chlorine residual. Have unit serviced. Use three Compartment sink until corrected.
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06/17/2013 | 83 |
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Ensure containers used to store clean utensils are washed and all debris and hard water accumulation is removed. Re-wash all spatulas, pizza cutters, and utenils that were stored in dirty container and that still have food accumulation on them.
- Ensure a certified food manager is present during all hours of operation. During inspection no certified food manager was present. Managers are in the process of taking exam online.
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12/14/2012 | 94 |
- Ensure proper and adequate hand washing. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils.
- Ensure good hygeienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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12/19/2011 | 89 |
- Please ensure a certified food manger is present during operation. No certified food manager on duty.
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03/29/2011 | 97 |
| No violation noted during this evaluation. | 04/14/2010 | 100 |
| No violation noted during this evaluation. | 04/09/2009 | 96 |
| No violation noted during this evaluation. | 02/25/2008 | 87 |
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