- 229.164 (o) (7) (A) consume by date (prepared). DATE MARK ALL REFRIGERATED READY TO EAT FOODS HELD OVER 24 HRS. DISCARD LEFTOVERS AFTER 7 DAYS. MAY USE DATE FOOD WAS PREPARED; PLACED INSIDE INSERT; TO BE CONSUMED OR TO BE DISCARDED.
- CONDUCT A THROROUGH CLEANING OF THE ICE MACHINE.
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10/06/2015 | 93 |
- Ch 13, Art II, section 13-26 Display permit. DISPLAY A CURRENT CITY FOOD PERMIT. THE FOOD PERMIT DISPLAYED EXPIRED 1/2015. THE FOOD PERMIT MAY BE RENEWED IN PERSON AT THE CITY HEALTH DEPT. DESK LOCATED AT 1901 SOUTH ALAMO ST. NOTE: LATE FEES MAY APPLY. ACCOUNTING AND OTHER QUESTIONS MAY BE DIRECTED TO THE CITY FISCAL OFFICE AT (210) 207-8732. CORRECT BY 7/21/15.
- 229.168 (b) working container not labeled. LABEL ALL CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. OBSERVED AN UNLABELED CHEMICAL SPRAY BOTTLE BEHIND THE BAR. - ITEM CORRECTED ON SITE.
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07/10/2015 | 94 |
- (1) THOROUGHLY CLEAN INSIDE OF KITCHEN ICE MACHINE. (2) PROPERLY STORE CUTLERY ON A CLEAN SURFACE/CONTAINER OR MAGNETIC STRIP. DO NOT STORE CUTLERY BETWEEN THE WALL AND EQUIPMENT. - ITEM CORRECTED ON SITE.
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR KITCHEN HAND WASH STATION. - ITEM CORRECTED ON SITE.
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE BAR HAND SINK AS A DUMP SINK.
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11/19/2014 | 90 |
- No hot water at hand sink bar area. Provide for hot water at bar hand washing sink.
- 229.166 (i) (1) (B) HWS improper use. Employee dumping drinks in hand sink. Use the handwashing sink for hand washing only. Three compartment sink rinse compartment can be used to dump drinks.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.165 (m) (1) (A)not clean. Food contact surfaces must be clean to sight and touch. Ice machine storage bin not clean. Remove ice, clean and sanitize, then alow to fill againn. Shelves used in storing food must be clean to sight and touch. Routinely clean and sanitize storage space to keep clean to sight and touch.
- 229.163 (e) hands and arms. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
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02/14/2014 | 83 |
- DATE LABEL ALL POTENTIALLY HAZARDOUS FOOD HELD OVER 24HRS. MAY USE DATE FOOD WAS PREPARED/PROCESSED. DISCARD LEFTOVERS AFTER 7 DAYS.
- HOT WATER TEMPERATURE AT HANDSINKS TO REACH AT LEAST 100F AND 110F AT THE THREE COMPARTMENT SINK. CHECK THAT HOT WATER TEMPERATURES ARE BEING MAINTAINED AT THE BAR HANDSINK AND THREE COMPARTMENT SINK. 229.166 (c) (3) hot water sufficient.
- INCREASE HOT WATER PRESSURE AT BAR HANDSINK.
- (1) GENERAL CLEANING NEEDED INSIDE OF ICE MACHINE. (2) STORE CUTLERY/UTENSILS EITHER INSIDE A CLEAN FOOD APPROVED CONTAINER OR ON A CLEAN MAGNETIC STRIP. OBSERVED UTENSILS BEING STORED IN BETWEEN FOOD STORAGE RACKS AND ON STORAGE SHELVES INCORRECTLY. (3) USE FOOD APPROVED SCOOPS WITH A HANDLE. DO NOT SINGLE SERVICE ITEMS AS FOOD SCOOPS FOR THE SALSA CONTAINERS.
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10/07/2013 | 86 |
- 229.166 (i) (1) (B) HWS improper use. Hard washing sink used to drain drinks. Use this sink is for handwashing only.
- Ch 13, Art IV, section 13-112 (c)(1). Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.165 (m) (1) (A)not clean. Surfaces of ice machine storage bin not clean. Empty, clean and sanitize bin. Dust build upon fan cover in walk-in clean fan and surfaces in walk-in.
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05/02/2013 | 90 |
- Ensure food contact surfaces of equipment and utensils are cleaned, sanitized, and in good repair. Ensure inside of ice machine is cleaned and sanitized and all hard water build up and mold are removed.
- Ensure a certified food manager is present during all hours of operation. During inspection no certified food manager was present-documentation was not able to be provided.
- Ensure toxic chemicals are properly labeled and stored. Label spray bottles with common name of toxic material. During inspection spray bottles were not labeled with contents.
- Ensure hand wash facility is supplied with soap and paper towels. During inspection bar hand sink did not have soap or paper towels.
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. During inspection employee drink was stored on prep table in an open drink container where food prep was being conducted.
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12/06/2012 | 84 |
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found items in WIC without date labeling
- Please ensure toxic items are properly stored and labeled
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07/21/2011 | 93 |
- Please ensure that both soap and towels are available at kitchen and bar handsink. Found handsinks without towels.
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(INSIDE ICE MACHINE;SHELVES WHERE CLEAN UTENSILS/SINGLE USE ITEMS ARE KEPT/ETC.)
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03/21/2011 | 94 |
- PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE----COOK/PREP/THAW/OPEN DATE COUNTS AS 1ST DAY;7DAYS MAXIMUM USE BY (ex. REFRIED BEANS/SLICED CHEESE/SHREDDED CHEESE)
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(INSIDE ICE MACHINE;SHELVES WHERE CLEAN UTENSILS/SINGLE USE ITEMS ARE KEPT/ETC.)
- PLEASE PROVIDE FOR MOST RECENT ROUTINE FOOD SAFETY INSPECTION REPORT TO BE POSTED FOR PUBLIC VIEW
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05/06/2010 | 90 |
| No violation noted during this evaluation. | 07/30/2009 | 100 |
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