- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Clean the area above the fryers where grease has built up and is dripping
- Utensils must be in good repair, broken spatula has been discarded
- Clean the built up grease from the fryers
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01/25/2016 | 93 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Clean the ice machine
- Clean the water from the biscuit cooler
- Reach in freezer must be in good repair. Currently it is not holding proper temperatures and ice is building up over the fan.
- Clean the built up grease from the fryers
- Replace the broken ice scoop
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09/21/2015 | 93 |
- Ensure that the bulk sauces retain their labels
- Chapter 13 Article VI 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 Department which can be purchased at 1901 S. Alamo at the Health Department desk from 7:45 am thru 4:30 pm for $15.45.
- Provide a thermometer for the reach in cooler at the rear of the establishment
- Ensure that food storage containers and lids are clean. Items will be properly washed.
- Posted permit expired 05/2015. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Clean the interior of the ice machine
- Food contact equipment must be in good repair. Sieve / strainer with broken wires was discarded.
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06/02/2015 | 84 |
- 229.166 (f) (4) air gap 2x. Provide an airgap between the ice machine drain pipe and floor drain equal to 2x the diameter of the pipe.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer in biscuit cooler.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris.
- There must be at least one person per shift who is Food Manager certified.
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08/12/2014 | 84 |
- 229.166 (i) (1) (B) HWS improper use. The handsink must be used for handwashing only.
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 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.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of grease, accumulation of dust, dirt, food residue, and other debris: Clean grease/debris build up on the exterior of equipment (for e.g., deep fryer).
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean shelves for cleaned dishwares and other food contact surfaces.
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07/22/2013 | 90 |
- NO HOT WATER, UNABLE TO PROPERLY WASH HANDS.
- NO HOT WATER, UNABLE TO PROPERLY WASH HANDS.
- 229.166 (c) (3) hot water sufficient. **HOT WATER HEATER IN NEED OR REPAIR, NO HOT WATER IN ESTABLISHMENT. STAFF WAS AWARE OF NO HOT WATER AND HAVE NOT CALLED FOR REPAIRS UNTIL NOTIFIED OF CLOSURE FOR NO HOT WATER.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
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03/20/2012 | 85 |
- 229.165 (a) (1) (A)safe construction....walkin door handle broken...please replace/repair immediately so as the cooler can hold correct temperature...
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03/14/2011 | 97 |
- Provide for paper towels to be provided at all handwashing facilities at all times; this helps in prevention of wiping hands on clothing. Please repair paper towel dispenser to prevent contamination as well.
- Provide for all toxic chemicals to be properly labeled--sanitizing solution.
- Provide for at least one person per shift to be a Certified Food Manager. (see handout) --must not exceed 30 days.
- Provide for all non food contact and food contact surfaces to be kept clean and sanitary--please clean behind & under major equipment. Provide for in use utensils to be properly stored. Provide for the surface of warmer where hot held chicken is stored to be cleaned and sanitized. Provide for the ice machine to be professionally cleaned.
- Please remove all canned goods that are not in sound condition , heavily dented on seal or rim of can to be returned where purchased for return credit.
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01/06/2010 | 84 |
- There are no paper towels at the hand washing sink in kitchen; repair or replace towel dispenser to prevent contamination.
- Provide for all toxic chemicals to be properly labeled; sanitizing solution.
- Provide for standing water to be dry and provide a licensed plumber to make proper repairs for prevention of standing water, near drive-thru window.
- Provide for accumulated grease to be cleaned and sanitized on major equipment. To include, the non-food contact surfaces must be kept clean as well; build up of water and other debris on side of ice machine; very unsightly. Replace tubes in which soap detergent and sanitizer is supplied; mold is present inside of them; please discard, or clean and sanitize properly.
- Provide for at least one person per shift to be a certified food manager. (see handout)
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09/30/2009 | 85 |
| No violation noted during this evaluation. | 05/19/2009 | 86 |
| No violation noted during this evaluation. | 02/10/2009 | 84 |
| No violation noted during this evaluation. | 10/01/2008 | 97 |
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