- Reach in cooler by taco buffet area was at 57 to 60 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Observed several gnats in bakery area. Ensure that areas where moisture and food debris is found is cleaned thoroughly. Ensure that drain is cleaned and drain line for sink has plastic bag removed to help eliminate moisture being captured.
- Discontinue using broken, chipped, melted, cracked dishwares.
- Ensure that shelving where clean wares is stored is cleaned thoroughly and food debris and dust is removed.
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01/28/2016 | 89 |
- Observed rice and vegetables at 50 degrees F that was made yesterday. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed date labels with incorrect time and date. Ensure that date labels are correct.
- Ensure chemical sanitizer is within required range (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm).
- Thermometer in walk in cooler was reading 62 degrees F. Ensure that thermometers are working properly.
- Discontinue using broken, chipped, melted, and/or cracked dishwares and equipment.
- Ensure that all food contact surfaces are clean and in good condition such as shelving where clean wares are stored, shelving over butcher tables, shelving in walk in/reach in coolers, etc.
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09/28/2015 | 82 |
- Observed enchilada meat in walk in cooler at 49 degrees F that was made yesterday. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Discontinue using broken/chipped wares such as lids to food storage containers, food storage containers, shield for potato cutter, etc.
- Ensure that all food contact surfaces are clean and in good condition such as shelving in walk in coolers, shelving in reach in coolers, etc.
- Do not store any items in hand sink for any length of time.
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05/28/2015 | 88 |
- Ensure that all dishwares or equipment that are broken/chipped are repaired or discontinue using.
- Ensure that all surfaces that come in contact with food are clean and in good condition such as water spouts for ice cream scoops, handles of reach in coolers, ect.
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01/09/2015 | 97 |
- 229.163 (i) not in HWS. Use this sink is for handwashing only.
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07/03/2014 | 96 |
- Observed 2 heavily dented cans with cans that are in good repair. Ensure dented canned goods are not stored with canned goods in good repair. Corrected on site
- Two racks of vegetables were not being held under temperature control and there is not a procedure written for time control. Ensure these food items are added to temperature control procedures if not going to be temperature controlled.
- At time of inspection, green bucket with sanitizing solution in salad bar area was at a concentration of 200ppm. Ensure bleach solution is at a concentration between 50-100ppm. Corrected on site
- Observed drain pipe from ice machine without an air gap. Ensure all drain pipes from ice machines in kitchen have an air gap between the top of the drain and bottom of the drain pipe.
- At time of inspection, walk in cooler for raw chicken did not have a working thermometer. Ensure there is a thermometer in all refrigeration and cold hold units. Corrected on site
- At time of inspection, observed a ladle and spoon being stored with clean wares with food debris. Ensure all wares are being stored clean to sight and touch. Corrected on site
- Observed heavy grease accumulation on wheels of equipment on buffet line. Ensure grease is eliminated.
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11/21/2013 | 80 |
- 229.163 (h) (8) before gloves. Observed employee put on gloves without washing hands prior. Ensure employees properly wash hands in designated handsinks prior to putting on gloves.
- Observed canned food item with a heavily dented rim. Ensure canned food items are free of dents. Dented can was removed from shelf.
- Handsink in bakery was not readily available with hot water. When water became hot, temperature was 99 degrees F. Ensure handsink has hot water of at least 100 degrees F readily available.
- 229.165 (f) (12) (B)integral thermomter. Observed reach in cooler by pizza station without a thermometer. Ensure all cold hold units are equipped with a thermometer.
- Observed reach in cooler near pizza station with food debris and water on bottom shelf. Ensure reach in cooler is routinely cleaned to eliminate food debris and water is eliminated.
- At time of inspection, the most recent routine inspection report was not posted in customer view. Ensure the most recent routine inspection report is posted in a conspicuous area.
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05/31/2013 | 80 |
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Fast Foam stored above wooden (rare, medium well) meat picks
- 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. (210) 207-0135 ($15.45)
- Gasket on the reach in in the Pagoda area must be in good repair.
- Clean the interior bottom near the heating elements of the alto sham in the Pagoda area.
- Utensils, storage containers and trays must be in good repair and be smooth, easily cleanable and non-absorbent.
- Cutting board in the Pagoda area must be in good repair and be smooth, easily cleanable and non-absorbent. A small area of the cutting board is melted.
- Provide a back flow pervention device for the spray hose at the three compartment sink in the salad area. Spray hose is currently below the water line of the sink.
- Clean the lexon storage container where the icing piping bags are stored. Provide a cover for the storage container.
- Clean the bread slicer.
- Clean the refrigerated reach in display case in the Bakery area.
- The large one compartment sink in the Bakery area is not adequate for ware washing. Bakery utensils and equipment cannot be properly washed, rinsed and sanitized in a one compartment sink.
- Clean the floor of the reach in cooler in the Bakery area.
- Sliding door frames of the ice cream storage freezer in the kitchen must be in good repair and be smooth, easily cleanable and non-absorbent.
- 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.
- Throughly clean the pizza oven
- Clean the Pagoda area reach in cooler.
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01/11/2013 | 81 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed uncovered cofee cup on prep table in the bakery.
- Label information shall include an accurate declaration of the quantity of contents. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Observed multiple packaged products without proper labels.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Observed several bagged food items not properly protected after being opened.
- Provide adequate backflow prevention device for the hose at the dish machine .
- Eliminate the presence of insects by using any approved means. Observed fruit flies in the kitchen.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning. Observed chemicals stored next to single use items.
- Utensil(s) must have smooth, easily cleanable surfaces. Observed ice scoops that have chipped edges, inserts that are cracked and broken and a burned cutting board. Spatulas and tongs must also be in good repair. Hobart mixing blade must be in good repair, with smooth, easily cleanable surfaces.
- CLean the underside of the Hobart mixers.
- Clean the inside of the reach in cooler and freezer at the deep fryers.
- Reach in cooler gasket at the deep fryers must be in good repair.
- Shelves in the reach in cooler at the deep fryers must be smooth, easily cleanable and non-absorbent.
- Clean the mold from the cutting board at the potato dicer.
- Pagoda - Reach in cooler gasket must be in good repair.
- Pagoda - Clean the sandwich reach in cooler
- Pagoda - Steamer gasket must be in good repair.
- Bakery - Reach in cooler gasket must be in good repair
- Bakery - Thoroughly clean the refrigerated display case.
- Bakery - Clean the food debris from the display case/shelves.
- Properly label bulk items such as the sugar container in the bakery
- Clean the bus carts that transport the food to the serving line.
- Observed several packages of foods that has been torn or ripped.
- Clean the ice machines, one in the kitchen and one at the front line.
- Observed ice scoops stored on the fountain drink drain
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07/23/2012 | 71 |
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used. Dented cans were removed from shelf.
- 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 Dept which can be purchased at 1901 S. Alamo.
- Provide thermometer for reach in at the pizza station.
- Provide thermometer for the reach in at the salad bar.
- Clean the interior of all reach in coolers
- Replace damaged, cracked, melted utensils.
- Clean in place equipment must be thoroughly cleaned. Clean the bread slicer and the vegetable slicer.
- Cutting boards must be smooth, easily cleanable and non-absorbent. Cutting boards in the meat room are discolored and have deep cuts and cannot be properly cleaned and sanitized.
- Clean the food debris from the interior of the warmers.
- Properly clean and sanitize the interior tube and auger of the chocolate fountain.
- Clean the ice machine.
- Replace the worn gaskets on the steamers
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12/16/2011 | 87 |
- Cooked ribs stored in walk in cooler overnight at 50 degrees. ****** 85 pounds of ribs condemned and thrown into the dumpster *****
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Bleach stored next to opened bag of sugar; the bleach was removed.
- Commercial grade insecticide stored above the slicer. Store chemicals below and away from food contact surfaces.
- Provide thermometer for the reach in at the mexican section.
- Food contact equipment must be in good repair.
- Utensil(s) must have smooth, easily cleanable surfaces. Burned, chipped or cracked storage containers and utensils must not be used.
- Post most recent graded inspection report in customer view.
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05/24/2011 | 71 |
| No violation noted during this evaluation. | 08/06/2009 | 94 |
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