- Certified Food Manager certification should be presented at all times.
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02/05/2016 | 97 |
- Employees unable to wash hands properly due to no hand soap or cold water available at only hand sink in establishment.
- Observed small debris,from shelves in refrigerator, on uncovered tray of sliced cheese. Observed uncovered container of refrigerated tacos, where moldy thermometer was hanging above. Ensure to store all items in covered containers when stored in refrigeration units. Ensure that all units and shelving racks are cleaned thoroughly to prevent contamination of food that is to be stored.
- Hand sink did not have cold water available. Hot water is coming out of right nozzle, labeled for cold water. Ensure hand sinks are supplied with hot and cold water, and are able to be used adequately.
- Hand soap was not available at hand sink. When manager was asked if there was more soap, he made phone call for soap.
- Observed gnats in fountain drink dispensing area near drive thru window. Ensure gnats are eliminated and pest service is provided as frequently as necessary.
- Sanitizing buckets in front kitchen area, did not read any sanitizer, when tested for quat sanitizer or bleach concentration. Ensure that proper sanitization is occurring for all solutions
- Ensure that a certified food manager is present during all hours of operation, and that certificates are present when requested.
- Observed pooling water/syrup leaking from soda fountain dispenser. Ensure to keep floors clear of debris that may cause gnats/roaches/ants/roaches, etc.
- Observed thermometer in refrigerator to be heavily soiled with fuzzy green and white mold. Observed shelving in refrigerator to be heavily soiled with debris. Observed gaskets in refrigeration unit doors to be dirty, and tearing off. Observed dressing pitcher in refrigerator to be heavily soiled with debris along handle and nozzle. Observed ice machine to have much mold buildup. Ensure that all surfaces and utensils and dishware are cleaned and sanitized to remove all debris. Ensure that surfaces are clean where foods are prepared and stored.
- Most current inspection report, and valid permit were not posted in public view. Permit posted in office was outdated and expired January 2014. Call 210-207-8732 to renew and obtain copy of permit. Ensure to post most current routine inspection report and permit in public view at all times.
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09/21/2015 | 67 |
- Observed patties in walk in cooler to read at 46.7 degrees F, and salami slices in walk in cooler to read 45.4 degrees F. Manager on duty stated that the fridge did stay open a while for delivery in the morning. Refrigerator was going back down to 41 degrees F. Manager stated they read surface temperatures in walk in cooler. Explained to manager that foods should be monitored and made sure to be maintained at 41 degrees F and below for cold hold. Manager provided food safety log and ensure that walk in cooler reads at 33 degrees up to 38 degrees F. Monitoring should occur to ensure that food and units are properly maintained. Time logs were not available for food that was voluntarily discarded (salami slices and patties)
- Certified Food Manager certifications not present at time of inspection. When certifications are received please have them registered with the city, at a fee of $15.45. Call 210-207-0135 to obtain information on where to go for registration, as changes of location will change as of May 1, 2015.
- Most current inspection report was not posted. April inspection was posted. Please post this report in public view. Food Establishment permit was not posted. Most current and valid food establishment permit should be posted in public view. Call Ursula Perez, with fiscal department at 210-207-8732, to ensure license is valid and a copy is received.
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04/20/2015 | 89 |
- Fruit flies were observed underneath soda dispenser cabinet. Much fluid/leakage observed underneath. Please ensure to remove fluid/leakage causing fruit fly infestation.
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08/07/2014 | 97 |
| No violation noted during this evaluation. | 04/09/2014 | 100 |
- Observed leakage underneath tea and coffee preparation area. Excessive amount of mold debris and buildup is present throughout on back wall, piping from soda machine, as well as in cabinet. Water leakage present underneath cabinet onto floor. Ensure that issue is corrected in order to repair leakage and ensure that all mold buildup debris is removed and area is thoroughly cleaned and sanitized. A 10 day follow up will occur at which time this issue should be corrected and in compliance to avoid reinspection fees.
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12/04/2013 | 97 |
- observed sliced ham in refrigerator unit (near stove) to read at 61 degrees. ensure all cold hold foods are at proper temperatures of 41 degrees F and below.
- small refrigeration units, at time of inspection, were not at proper temperatures. Units were reading 60 degrees and should be at 41 and below, to ensure proper cold hold temperatures for foods being stored.
- 229.166 (i) (1) (C)Auto HW not used correctly. Observed a pitcher being filled with water, in hand sink. Hand sink should only be used for hand washing.
- Did not observe city certification in place. Ensure that after certified food manager certification has been obtained, to take certificate down to 1901 S Alamo to pay a small fee in order to obtain the city certification.
- Observed mutltiple leaks at both faucets and drain pipes at three compartment sink as well as hand sink. Water leaking and pooling on floor. Ensure to have all leakage repaired and corrected.
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07/09/2013 | 83 |
- 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 incentive programs that assist or encourage food employees not to work when they are ill. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of the drain line between the food handling equipment (ICE MACHINE)and the sewer line.
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02/06/2013 | 93 |
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