- Use effective pest control for ants
- Discontinue using cracked and broken wares (ice bucket/dishes)
- TCS foods that require temperature control must be at or 41 degrees F or below- hash browns at 84
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11/19/2015 | 89 |
- Follow use by dates on ready to eat foods
- use effective means of pest control for gnats
- Registering and successfully completing a Food Manager Certification course- credentials must be on site. Effective today no City ID is required for persons with ANSI credentials: see State of Texas website for list of acceptable certificates at:https://www.dshs.state.tx.us/food-managers/default.aspx
- Install an air gap of two times the diameter of the drain line between the food handling equipment and the sewer line.*front soda fountain
- All food equipment must be in good/sound condition: reach in cooler with uncovered foods have rough edges, gaskets with mold, lifted edges, make shift handles, prep boards with deep grooves no longer can be properly sanitized, ice cream cabinet has missing foam edges on lid/handles and no longer can be effectively cleaned
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08/27/2015 | 84 |
- Use effective pest control for gnats
- Must provide City of San Antonio issued ID for CFM on site. Previously provided copies of Municode Chapter 13
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03/12/2015 | 94 |
- Use effective means of pest control for gnats (ware washing area) and roaches (front galley) areas.
- Repair or remove equipment that is not in sound condition- reach in cooler for ice cream lid is coroded and missing sections, reach in coolers have rusted shelving, reach in coolers have damaged doors/lids.
- Provide for adequate backflow prevention device at hose bib under hand sink near ware wash area
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01/07/2015 | 90 |
- Use hand sink for hand washing only- observed food handler fill sanitation bucket in this sink
- Supply each hand sink with soap
- Provide City of San Antonio issued ID for CFM. Take CFM certicate to DBSC located at 1901 S Alamo at a cost of $15.45 each. Provided another copy of Municode to support this violation
- Repair leak under ware washing spray sink- leak directly onto floor. * repair reach in cooler on front line (crepes/fruit topping station) that leaks water directly onto floor and has standing water in it and under the bottom shelf cover- water observed
- Repair all reach in cooler doors that are broken.* repair/replace gaskets that are dirty to sight.* Repair/replace milk cooler that is broken* discontinue using broken items for food storage (plastic bins)
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06/16/2014 | 84 |
| No violation noted during this evaluation. | 01/15/2014 | 100 |
| No violation noted during this evaluation. | 08/13/2013 | 100 |
| No violation noted during this evaluation. | 06/21/2012 | 100 |
- Ch 13, Art II, section 13-26 Display current permit....
- Potentially hazardous food not at proper temperature in hold unit...found gravy at 120F...discard please and hot hold at a minimum temperature of at least 135F
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01/25/2012 | 92 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Hash browns that were reconstituted with hot water were 120 degrees F. The label on the containers indicated that these items were reconstituted at 8:50 am. These potatoes did not cool to 70 degrees F within 2 hours so they must be discarded, cooked and served by 12:50 pm, or reheated to 165 degrees F and cooled within 6 hours to 41 degrees F. Potentially hazardous food must be cooled from 135 degrees F to 41 degrees F within 6 hours provided the food cools from 135 to 70 degrees F within 2 hours and then from 70 degrees F to 41 degrees F within 4 hours.
- Cooked broccoli, creamed corn, cooked potatoes, mashed potatoes and sauce inside containers that were sitting on ice were between 47-68 degrees F. The manager on duty indicated that these items were put in their respective places at 6:30 am today. These items must be cooked and served by 10:30 am today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.163 (h) (7) raw to RTE. Observed an employee fail to wash hands and change gloves between handling raw and ready to eat food. Employees must ensure that they wash hands and change gloves between handling raw and ready to eat food.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several gnats in the ware washing and storage areas of the facility. Eliminate the presence of insects by using any approved means.
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05/04/2011 | 83 |
- 229.163 (n) (1) eat.drink.smoke. Observed what apppeared to be an employee's empty, open drinking cup near a slicer. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed flies and gnats near the mechanical dish washing machine. Eliminate the presence of insects by using any approved means.
- 229.165 (d) (1) (B)free of breaks, cracks. The cutting boards on the service line had large, deep, and numerous cuts in them. Repair or replace these cutting boards immediately.
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12/09/2010 | 90 |
- 0 ppm chlorine detected...wash manually until dishwashing unit is repaired...
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11/04/2009 | 97 |
| No violation noted during this evaluation. | 09/26/2008 | 97 |
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