- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Proof of registration for the Food Manager Certification class will be required for the re-inspection in ten days.
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01/20/2016 | 94 |
- Refrigerated, ready-to-eat, Potentially Hazarous Foods(PHF) held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use 3 compartment sink for proper manual ware washing.The equipment must remain in the sanitizer for 30 seconds or more.
- A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Regularly clean the juice dispenser nozzles
- Use the three compartment sink for proper manual ware washing - WASH, RINSE, SANITIZE and ALLOW TO AIR DRY.
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09/22/2015 | 84 |
- Scrampled eggs at 128 degrees F. Hot food must be held at 135 degrees F or hotter.
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Although the establishment has Certified Food Manager (CFM), the CFM is not working today.
- Posted permit expired 12/2014 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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07/09/2015 | 82 |
- 229.163 (h) (6) wash as needed. 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) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Have proper Ph and time for sanitizing. NO SANITIZER SET UP AT THE THREE COMPARTMENT SINK.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION. IT IS REQUIRED TO HAVE THE CITY OF SAN ANTONIO CERTIFICATE - TAKE STATE CERTIFICATE TO HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). QUESTIONS CALL 210-207-0135.
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09/24/2014 | 87 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. OBSERVED NO HAND WASHING SOAP AT THE HANDWASHING STATION.
- 229.163 (f) (1) 20 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.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING THE HOURS OF BREAKFAST MUST HAVE A FOOD MANAGERS CERTIFICATION AND BE PRESENT. TO BE CITY CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
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03/25/2014 | 90 |
- Reach in refrigerator at 50 degrees F.
- 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.
- Supply the handwash station with individual disposable towels.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Provide accurate thermometers for the reach in coolers
- Post most recent graded inspection report in customer view.
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04/08/2013 | 80 |
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at ware wash sink is less than 100 degrees (no hot water). The establishment must have hot water under pressure at each access point in the food establishment during all hours of operation.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. 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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12/01/2011 | 93 |
| No violation noted during this evaluation. | 02/24/2011 | 100 |
- Please provide for all sinks to be used for their desiganated purpose. Observed coffee pot , and other items stored in handsink. Handsink shall be used for handwashing only; please provide a sign that reads handwashing only, and/or a sign that demonstrates the proper steps for handwashing.
- Please provide a heimlich manuever poster in public view, and/or employee view.
- Please provide for the most recent inspection report to be posted in public view.
- Please provide for at least one person to be a Certified Food Manager during all hours of food operations. (please see handout).
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04/29/2010 | 87 |
| No violation noted during this evaluation. | 06/18/2009 | 94 |
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