- 229.164 (o) (7) (C) lunch meat - deli. USE APPROVED METHOD TO DATE MARK REFRIGERATED, READY TO EAT, POTENTIALLY HAZARDOUS FOODS HELD OVER 24 HRS. DATE MARK TO INDICATE USE BY OR DISCARD DATE. OBSERVED VARIOUS UNLABELED BULK MUSHROOM, DELI MEAT/CHEESE CONTAINERS INSIDE OF THE COLD HOLD UNIT/COLD HOLD LINE UNIT. ESTABLISHMENT DOES HAVE DATE MARKING METHOD. HOWEVER DURING THIS INSPECTION THE DATES WERE NOT ENTERED.
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR THE TWO KITCHEN HAND WASH STATIONS.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE/SAN ANTONIO FOOD MANAGERS CARD AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
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02/02/2016 | 90 |
- SERVICE THE MECHANICAL DISHWASHER SO THAT THE PROPER HOT WATER SANITIZATION TEMPERATURES ARE BEING REACHED. AT TIME OF INSPECTION FINAL RINSE TEMPERATURE REACHING BETWEEN 160F & 170F. SERVICE MACHINE SO THAT THE FINAL RINSE TEMPERATURE REACHES AT LEAST 180F. ALSO PROVIDE DATA PLATE FOR THE JACKSON MODEL DISHWASHER. MAY USE DISHWASHER TEMPORARILY TO WASH & RINSE DISHES AND THE THREE COMPARTMENT SINK AS THE FINAL SANITIZING STEP. I WILL FOLLOW UP ON 8/6/15. NOTE: THE CONCENTRATION OF QUAT SANITIZING SOLUTION USED FOR MANUAL WAREWASHING WAS IN RANGE AT 300PPM.
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08/03/2015 | 97 |
| No violation noted during this evaluation. | 03/05/2015 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Use hand sinks for hand washing only. Observed employee placing beverage pitcher lids with their core sticks inside the kitchen hand sink for preparation for warewashing.
- Do not use heavily dented food cans. Return to retailer for credit or discard damaged can. Observed a heavily dented can of tomatoes located on the kitchen pantry shelf.
- Have a Certified Food Manager on duty during hours of operation. Provide Food Managers Certificate/San Antonio Food Managers ID card on site. Note: The certified food manager was not on duty during this inspection. Correct by the next routine inspection.
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08/12/2014 | 89 |
- 229.164 (o) (6) (B) (ii). 41 degrees Fahrenheit or less. Potentially Hazardous Food must be maintained at or below 41 degrees Fahrenheit. Discard sandwich wraps. Adjust unit to provide 41 degrees Fahrenheit or less to the food.
- 229.165 (m) (1) (A)not clean. Knives on storage mmagnet not properly cleaned and sanitize before storage. Clean and sanitize magnetic storage surface, then jnives before storing.
- 229.168 (j) (2) 1st aid kit stored properly. First aid items stored with food item. Store first aid supplies in a kit or container inan area where food contamination will not occur.
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01/28/2014 | 89 |
- 229.166 (i) (1) (B) HWS improper use. USE HANDSINKS FOR HANDWASHING ONLY. OBSERVED A BAG OF FOOD BEING STORED INSIDE KITCHEN HANDSINK LOCATED BY THE BISCUIT TOASTER. - ITEM CORRECTED ON SITE.
- THREE COMPARTMENT SINK USES A QUAT 40 SANITIZER. MECHANICAL DISHWASHER USES HOT WATER SANITIZATION. WASH CYCLE WAS AT 160F. FINAL RINSE CYCLE READ 140F. SERVICE MECHANICAL DISHWASHER SO THAT FINAL RINSE CYCLE REACHES AT LEAST 180F. ESTABLISHMENT MAY USE DISHWASHER TEMPORARILY TO WASH AND RINSE DISHWARE AND THE THREE COMPARTMENT BASIN FOR THE FINAL SANITIZING STEP. ONCE MECHANICAL DISHWASHER IS PROPERLY REACHING HOT WATER SANITIZATION TEMPERATURES THE MACHINE MAY RESUME NORMAL OPERATIONS. FOLLOWUP TO CHECK ON STATUS OF REPAIRS SCHEDULED FOR 8/6/13.
- HAVE A CERTIFIED FOOD MANAGER AVAILABLE ON SITE DURING HOURS OF OPERATION. PROVIDE CERTIFICATE OF COURSE COMPLETION ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
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07/31/2013 | 90 |
- Please be sure to perform a proper and adequate handwash between tasks. Gloves shall also be changed between tasks and a handwash shall be performed before placing gloves on hands. Found employee wearing gloves changing work stations without a proper handwash. Employee performed task at 3 compartment sink and then handled ready-to-eat food without handwash and glove change.
- Ensure good hygienic practices. Hand sink should be used for hand washing only. Discontinue storing bowls and other equipment inside of handsink.
- Ensure hand wash facility is adequate and accessible. During inspection hand sink in warewashing room was not in working order.
- Please ensure that both soap and towels are available at kitchen handsink. Found handsink without towels.
- Please ensure a certified food manger is present during operation. No certified food manager on duty.
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Ensure inside and outside of ice machine is cleaned and all hard water build up is removed.
- Post most recent and graded inspection report in customer view.
- Ensure inside and outside of all cold hold units are clean to sight and touch. Ensure cooling units are sanitized and all food accumulation is removed along with any stinkiness and spills from juice.
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01/18/2013 | 77 |
- Provide a back flow preventor at the mop sink. During inspection no back flow preventor was present.
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03/05/2012 | 96 |
| No violation noted during this evaluation. | 11/01/2011 | 100 |
- Please ensure plumbing system is installed according to code. Found hose attached directly to faucet head at mopsink. A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment. Please install a backflow preventer on mopsink faucet head.
- Please ensure a certified food manger is present during operation. No certified food manager on duty.
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03/23/2011 | 93 |
- PLEASE PROVIDE FOR ALL PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE----7 DAY MAXIMUM USE BY;PREP DATE COUNTS AS 1ST DAY(ex. SHREDDED CHEESE PREPARED 7/23/10---------MAXIMUM USE BY=7/29/10)************~1QT. SHREDDED CHEESE VOLUNTARILY CONDEMNED***********
- PLEASE PROVIDE FOR SOAP FOR AT ALL HANDSINKS AT ALL TIMES(RESTROOM)
- PLEASE STORE SANITIZING BUCKETS AWAY FROM FOOD...FOOD CONTACT SURFACES...CLEAN UTENSILS...SINGLE SERVICE/SINGLE USE ITEMS
- PLEASE PROVIDE FOR HEIMLICH POSTER
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08/11/2010 | 87 |
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