- Observed a small live roach in the dining area during the time of inspection. The establishment currently has monthly pest control service by Orkin and the last visit was on 12/28/15. Ensure pest control services are treating the dining room area in addition to the kitchen area during routine pest control treatments.
- Observed the same color liquid (blue) in two differently labeled spray bottles (one bottle was labeled "Degreaser" and the other was labeled "Window Cleaner"). Ensure all spray bottles are properly labeled with the common name of the toxic chemical.
- Observed two spatulas with melted handles being stored in the utensils area. Utensils must have smooth, easily cleanable surfaces.
- During the time of inspection the cutting board knife was being stored in between two cold hold units. Ensure utensils are properly stored in clean, sanitary areas when not in use.
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01/06/2016 | 91 |
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Cutting board must have a smooth surface.
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09/24/2015 | 94 |
- Link sausage at 89 degrees F
- Food contact equipment must be in good repair. Lexon containers and lids 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.
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05/20/2015 | 89 |
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.
- Monitor use by dates of potentially hazardous foods: condemned 2 cups of stuffing and 6 cups of chicken soup that were past the use by date in the refrigerators.
- There must be at least one person per shift who is Food Manager certified.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
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02/19/2015 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwasing only.
- Clean and sanitized 229.165 (m) (1) (A)not clean. Clean accumulated grease on the exterior of equipment.
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09/15/2014 | 93 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Do not use handsink in wait station as a dump sink. Clean handsink.
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02/10/2014 | 96 |
- 229.164 (o) (7) (C) lunch meat - deli. Refrigerated, ready-to-eat, PHF foods held for more than 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. Observed unmarked container with turkey slices in sandwich cooler--condemned 0.5 lb.
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10/08/2013 | 96 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Observed tea stains in wait station handsink.
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04/30/2013 | 96 |
- 229.165 (l) (1) (B)not calibrated....please perform calibration now....
- 229.165 (h) (3)thin probe available, and in working condition at all times...
- Potentially Hazardous food not at required temperature in cooling unit....sliced tomatoes 46F...COS
- 229.165 (k) (14) (A)chlorine solution....machine not working....perform manual sanitization till machine is repaired...
- 229.165 (m) (1) (A)not clean....bell steak cover...
- 229.165 (g) (1) equipment not sufficient(silver reachins) to provide cold holding of at least 41F....COS, maintenance on the way....
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03/01/2012 | 83 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed numerous Food Items (PHF) uncovered in coolers.**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. **Observed numerous FOOD iTEMS WITHOUT USE BY DATES.**
- No employee on site with a FOOD MANAGER"S CERTIFICATION>
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10/11/2011 | 89 |
| No violation noted during this evaluation. | 04/20/2011 | 100 |
- No paper towels at handwashing station in main kitchen area.
- Thermometer needed in small reach in cooler where bacon and liquid eggs are located.
- Dirty plates observed under cooking line; Observed dirty spatula and other utensils in holding bin on shelve where clean kitchenware is stored.
- No certified food manager physically present during the time of inspection.
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06/04/2010 | 88 |
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