- Follow consume by dates on all foods
- Supply each hand sink with soap and towels
- At least 1 person on duty must have a CFM with credentials
- Repair leaks at mop sink/shake machine filler. *remove towels wrapped around pipes
- Discontinue using cracked/broken wares for food
- Post current food establishment permit- posted permit expired 10/2015
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02/03/2016 | 81 |
- Use effective means of pest control for gnats
- Label sanitizer for shake machine
- Floor drains in rear of storage are not draining
- Clean in use equipment: hot holding, toasting equipment, ice machine bin
- Discontinue using broken equipment for food storage: ice bucket, cracked food containers, hot hold trays
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09/01/2015 | 88 |
- Clean pest debris and maintain current level of pest control
- Use thermometers to measure temp on foods in all processes- thermometers in reach in coolers read 20 actual temp is 40 and other read 40 actual temp is 47
- discontinue using broken, heavily worn or damaged food utencils/inserts/containers: ice bucket is broken all the way trough/salt shaker at fry station is melted and has layers of food debirs, hot holding trays are broken and cracked with heavy staining. The hot trays were removed from service
- Clean any in use utencils/wares regularly: season shaker at grill/rice spoon/
- Post most recent graded inspection report in customer view.
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02/26/2015 | 88 |
- Use effective means for pest control of gnats/flies/roaches/beetles.
- At least 1 person on duty must have a CFM certificate issued by CIty of San Antonio. Provided copy of municode section 13-111 thru 13-117 at last inspection.
- All in use food equipment must be in good condition: gaskets on reach in coolers/freezers in kitchen and front service area are torn and have food debris* In use equipment dirty to sight: hot hold unit has accumulated food debris and grease* repair all broken equipment or remove it from premise: fryer** Dish machine basket that holds clean wares is soiled and has mold. **Ice machine has slime and mold along edging with cracked lid
- Post most recent inspection report
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07/10/2014 | 88 |
- use effective pest control methods for control of gnats-- floor drains have standing water and food debris- grout lines degraded allowing for standing water
- label sanitizer for shake machine
- at least one person on duty must be a CFM with City issued ID on site.
- place accurate thermometers in all coolers.- front reach in at 20 degrees F actual temp is 40 degrees F.
- all PHF items must be at or below 41 degrees F- lettuce topping for tacos at 51 degrees F
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12/03/2013 | 83 |
- ROACHES OBSERVED IN FOOD PREPARATION AREAS. (PREP AREA NEXT TO THREE COMPARTMENT SINK AND DRINK STATION, DRINK STATION NEXT TO DRIVE THRU WINDOW.)
- ENSURE ALL PREPARED FOOD ITEMS ARE STORED AT 41F OR BELOW AND ARE NOT OUTSIDE OF 41F FOR THE FOUR HOUR ALLOTTED TIME PERIOD. (SLICED TOMATOES AND CUT LETTUCE MEASURED AT 76F AT TIME OF INSPECTION. NO ONE ON SITE COULD INDICATE HOW LONG THE TOMATOES AND LETTUCE HAD BEEN OUT OF THE COOLER. 0.5LB OF SLICED TOMATOES AND 0.5LB CUT LETTUCE WAS DESTROYED.)
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05/16/2013 | 92 |
| No violation noted during this evaluation. | 08/03/2012 | 100 |
- 229.165 (h) (3)no thin probe available....
- 229.165 (m) (1) (A)not clean...please clean inside of ice machine....
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06/29/2012 | 94 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation....not found....gave handout....
- 229.163 (f) (2) (B) rinse clean warm H2O.....no warm water used and employee did not use hand sanitizer after double handwashing as per their SOP...
- 229.166 (c) (3) hot water sufficient....please repair hot water at the handsink near the office....
- 229.165 (r) (3) (D)no sanitization....sanitizing container empty....please sanitize manually using the 3 compartment sink....
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03/15/2012 | 85 |
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. No documentation present....gave handout requirements...
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09/15/2011 | 96 |
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. Cut tomatoes on the service line were being held using time only as a public health control. These tomatoes were not adequately time marked. An employee indicated that these tomatoes had been removed from temperature control at 6 am today and voluntarily discarded them. Potentially hazardous food can only be held 4 hours after it is removed from temperature control; the food item must also be marked with a discard time or time indicating when the food was removed from temperature control.
- 229.165 (m) (1) (A)not clean. Several racks, trays, and multi-use inserts were not clean to sight and touch. Clean and sanitize these food contact surfaces immediately.
- Ch 13, Art II, section 13-26 Display permit. The establishment's last graded health inspection was not posted in public view. Post a copy of this report in public view immediately.
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03/02/2011 | 90 |
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