- At least 1 CFM must be on site- *expired certificate
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03/24/2016 | 97 |
- All TCS foods on hot hold must be at 135 or above- sausage links at 107.
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12/02/2015 | 95 |
- All employee drinks require a lid and a straw
- Use effective pest control for gnats
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09/08/2015 | 93 |
- All TCS foods must be at or below 41 degrees F * sliced chesse at 62.
- Use effective means for pest control of gnats
- Discontinue using cutting boards that are deeply scarred/stained
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03/16/2015 | 89 |
| No violation noted during this evaluation. | 01/09/2015 | 100 |
- Use effective means for pest control- gnats in mop sink/ware washing area
- Post current permit- posted permit expired 01/2014
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06/18/2014 | 94 |
- drain at ice machine is blocked-- causing water to pool on floor
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01/07/2014 | 97 |
- Observed back flow prenvtion device on mop sink leaking and without the cap. Ensure the back flow prevention device is in good working order.
- ServSafe food manager certification has not been registered with the city of San Antonio. Ensure to take certificate to the health desk at 1901 S Alamo to register with the city and obtain City of SA foor manager certificate.
- Observed wares on shelf with clean wares soiled with food debris. Ensure all wares and equipment are stored clean to sight and touch.
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07/24/2013 | 90 |
- Provide all refrigeration units with thermometers.
- Ensure food contact utensils are properly stored. (Knife stored between tables at time of inspection.)
- Ensure all food contact utensils are properly cleaned and sanitized before storage. (Dirty knife stored on magnetic strip.)
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03/08/2013 | 94 |
- 229.165 (m) (1) (A)not clean....cutting board front area needs to be replaced or resurfaced and sanitized...
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11/17/2011 | 97 |
- 229.163 (h) (7) raw to RTE. Had to tell an employee to remove gloves, wash hands, and put on a new pair of gloves in between handling raw chicken and ready to eat food. Employees must wash hands in between handling raw and ready to eat food; even if employees are handling food with gloved hands they must remove gloves, wash hands, and put on a new pair of gloves in between handling raw and ready to eat food.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed gnats and a fly in the kitchen area; the gnats were mostly around mechanical dish washer. Eliminate the presence of insects by using any approved means.
- 229.165 (m) (1) (A)not clean. Several utensils and containers on a storage rack had visible soil on them. Several utensils that were put through the mechanical dish washer still had visible soil on them. Clean and sanitize these food contact surfaces immediately.
- 229.165 (d) (1) (B)free of breaks, cracks. Two plastic containers used to store ice that is going to be used as food were not in good repair. Replace these food contact surfaces immediately.
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03/11/2011 | 90 |
- 229.164 (o) (4) (B) - Ambient PHF. A mix of cut fruit, that included cut melon, inside the walk-in cooler was at a temperature of 49 degrees F. Both the date label and employee indicated that the cut fruit were prepared at 8 am this morning. Employee voluntarily discarded the fruit mixture. Potentially hazardous food must be cooled within 4 hrs to a temperature of 41°F or less if prepared from ingredients at ambient temperature.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several gnats in kitchen area. Eliminate the presence of insects by using any approved means.
- 229.165 (d) (1) (B)free of breaks, cracks. Several knives, spatulas, and the cutting boards were not free breaks, cracks, chips, pits, and other similar imperfections. Repair or replace these items within 10 days.
- 229.165 (m) (1) (A)not clean. Several spatulas stored near griddle were not clean to sight and touch. An employee working with these utensils stated that these items had been in use since 7 am this morning. Clean and sanitize these food contact surfaces immediately. Food contact surfaces must be cleaned and sanitized every four hours or as needed.
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11/05/2010 | 89 |
- Observed several sausage links in hot holding unit at temperatures between 115-130 degrees F. Food employees stated that links had been in unit since about 7 am. Links were voluntarily discarded. Potentially hazardous food must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
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06/10/2010 | 95 |
| No violation noted during this evaluation. | 07/21/2009 | 100 |
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