- FREQUENT HAND WASHING REQUIRED BEFORE, BETWEEN FOOD HANDLING/PREPARATION AFTER CONDUCTING OTHER ACTIVITIES.
- CONSUMPTION OF PERSONAL BEVERAGES BY EMPLOYEES MUST NOT BE CONDUCTED AT ANY TIME WITHIN THE FOOD PREP AREA OF RESTAURANT.
- MUST MAKE HOT WATER AVAILABLE TO LADIES' REST ROOM HAND WASHING SINK.
- MUST REPAIR HAND DRYING PAPER DISPENSER TO MEN'S REST ROOM HAND SINK SO THAT PAPER TOWELS ARE AVAILABLE AT ALL TIMES.
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT AND ALSO MUST POST MOST CURRENT HEALTH DEPARTMENT FOOD ESTABLISHMENT REPORT AT ALL TIMES.
- ALL PERSONNEL LEFT IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
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08/31/2015 | 80 |
- MUST FURNISH EMPLOYEE HANDWASHING SINK WITH HAND SOAP WHERE MISSING.
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT.
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06/09/2015 | 94 |
- STORED PRODUCT TEMPERATURES (WITH MORE THAN 24 HOUR STORAGE) FLUCTUATING CONSIDERABLY INDICATING POSSIBLE NEED FOR THERMOSTAT OR COOLING UNIT WILL NEED SERVICING OR REPAIRS - THIS IN ORDER THAT ALL STORED PRODUCTS BE KEPT AT 41'F OR LOWER AT ALL TIMES - SEE ITEM #15.
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT.
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09/02/2014 | 92 |
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT LICENSE.
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01/17/2014 | 97 |
| No violation noted during this evaluation. | 07/02/2013 | 100 |
| No violation noted during this evaluation. | 02/18/2013 | 100 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, drain flies. Eliminate the presence of insects by using any approved means.
- Ch 13, Art II, section 13-26 Display permit. 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.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
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08/21/2012 | 90 |
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from a closed beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands.
- ENSURE THAT THERE IS A CERTIFIED FOOD MANAGER ON SITE DURING BUSINESS HOURS. OBTAIN CFM IN 60 DAYS.
- Ch 13, Art II, section 13-26 Display permit.
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11/17/2011 | 90 |
- OBSERVED SMALL BIN OF SLICED TOMATOES AT 70F TO EXPIRE AT 8 PM. PROVIDE TIME/TEMPERATURE CONTROL- REFRIGERATION OR ICED BIN AT 41F OR BELOW OR 4 HOUR EXPIRATION. MANAGEMENT DISCARDED SLICED TOMATOES IN QUESTION.
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02/14/2011 | 95 |
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