- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days. OBSERVED NO FOOD ITEMS IN COOLERS WITH USE BY DATE/CONSUME BY DATE. ALL FOOD IN COOLER LONGER THAN 24 HOURS MUST BE LABELED WITH USE BY DATE.
- 229.165 (d) (1) (B)free of breaks, cracks. Deli type thermometers not cleaned in between testing/taking food temperatures. Food contact equipment must be in good repair. OBSERVED PLASTIC BINS/CONTAINERS TO BE CRACKED, BROKEN, BURNS OR CHIPPED. ALL CONTAINERS WITH FOOD MUST BE IN GOOD REPAIR AND FREE OF CRACKS, BURNS, OR BROKEN.
- 229.165 (m) (1) (B)grease and soil accumulation. Cleaning schedules not kept. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED EQUIPMENT TO BE DIRTY AND NOT CLEAN. CLEAN AND SANITIZE ALL EQUIPMENT AND FOOD CONTACT SURFACES.
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01/26/2016 | 93 |
- 229.167 (p) (5) improper use of sinks. Employee washing rag in hand sink. Use this sink is for handwashing only. INSPECTOR WITNESSED LADY RINSE RAG AND OTHER ITEMS IN HANDWASHING SINK.
- 229.165 (m) (2)non food contact dirty. EQUIPMENT WITH DRIED GREASE AND LIQUID SPLATTER. ALL EQUIPMENT MUST BE CLEAN AND SANITIZED DAILY OR AS NEEDED. (SPICE CART, SIDES OF EQUIPMENT, ETC.)
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. INSPECTOR WITNESSED THE MECHANICAL DISHWASHER NOT DISPENSING ANY SANITIZER. STOP USING DISHWASHER AND CALL COMPANY TO SERVICE MACHINE. IN THE MEANTIME SET UP THE THREE COMPARTMENT SINK.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. ICE MACHINE DOOR AND INSIDE ICE MACHINE HAVE MOLD GROWING AND NEEDS TO BE CLEANED AND SANITIZED.
- 229.163 (n) (1) eat.drink.smoke.. EMPLOYEES MUST NOT EAT OR CHEW WHILE ON LINE. INSPECTOR WITNESSED EMPLOYEE CHEWING GUM WHILE ONLINE COOKING.
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09/15/2015 | 90 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. OBSERVED GERMAN ROACHES IN KITCHEN, PEST CONTROL TREATED FOR ROACHES ON 2/20/15. A-BEAR PEST CONTROL IS DUE FOR A ROUTINE VISIT.
- 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 fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732. OBSERVED FOOD PERMIT TO BE EXPIRED, YOU MUST GO TO THE HEALTH DEPT. DESK AND RENEW FOOD PERMIT ($822.56).
- 229.165 (d) (1) (B)free of breaks, cracks. PLASTIC TABLE COVER USED IN CUTTING CHICKEN with damaged parts.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. CORRECTED ON SITE.
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03/11/2015 | 88 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. INSPECTOR FOUND DIFFERENT FOOD ITEMS TO BE OFF TEMPERATURE IN HOLDING, PREPING AND STORAGE. ALL FOODS MUST BE STORED AT 41F DEGREES.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. FLYS IN KITCHEN, MUST TREAT.
- PROVIDE WALK-IN COOLER TO MAINTAIN A 41F DEGREES TEMPERATURE FOR ALL FOOD ITEMS STORED. TEMPERATURE OF WALK-IN COOLER WAS AT 53F DEGREES. REMOVE ALL PHF TO COOLERS THAT HOLD 41F DEGREES.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands. INSPECTOR WITNESSED AN EMPLOYEE WASHING HANDS IMPROPERLY. ALL EMPLOYEES MUST WASH HANDS WITH WARM/HOT WATER AND SOAP FOR 20 SECONDS AND DRY WITH PAPERTOWEL BEFORE AND AFTER HANDLING FOOD ITEMS OR CHANGING TASKS.
- 229.165 (d) (1) (B)free of breaks, cracks. EQUIPMENT/PLASTIC BOWLS OR TUBS with damaged parts. Food contact equipment must be in good repair. INSPECTOR FOUND PLASTIC BOWLS/TUBS AND OTHER FOOD EQUIPMENT TO BE CRACKING.
- 229.165 (m) (2)non food contact dirty. Damaged plastic. INSPECTOR WITNESSED TABLE COVER AT PREP AREA (CUTTING CHICKEN) IS NOT IN GOOD REPAIR AND NOT NON-ABSORBANT. MUST REPLACE OR FIND ANOTHER AREA TO CUT CHICKEN.
- 229.165 (m) (2)non food contact dirty. ALL NON-FOOD CONTACT SURFACES OF ALL EQUIPMENT MUST BE CLEANED AND SANITIZED DAILY OR AS NEEDED THROUGHOUT THE DAY. (COOLER DOORS & HANDLES, SIDES OF EQUIPMENT, EQUIP. DOOR HANDLES, ETC.) TO BE FREE OF FOOD DEBRIS/BUILDUP.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. ALL FOOD ITEMS STORED IN REACH-IN COOLERS, WALK-IN COOLERS MUST BE DATED WITH EITHER A PREPARED DATE OR AN EXPIRATION DATE.
- 229.165 (n) (1) (D) (vii)utensils in Water. Clean and sanitize all equipment to be used for food storage, prep, or service. DISCONTINUE STORING UTENSILS IN STANDING WATER OR INSTALL DIPPER WELL FOR A CONTINUIOUS FLOW OF WATER.
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08/04/2014 | 78 |
- Potentially Hazardous food not at required temperature in cooling unit. PHF may be kept in a reach in countertop, under-counter and open-top refrigerator unit at 45F if unit was in use prior to October 6, 2003. ALL POTENTIALLY HAZARDOUS FOOD ITEMS MUST MAINTAIN A 41F DEGREES TEMPERATURE DURING STORAGE. FOOD ITEMS ON COLD HOLD LINE WERE OFF TEMPERATURE.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration. REFRIGERATION (REACH-IN-COOLER) IS NOT HOLDING ADEQUATE TEMPERATURE. COOLERS: 54F, 41F, F DEGREES.
- Do not use or reuse any single use items that are not safe. INSPECTOR FOUND OPENED TIN CANS WITH FOOD ITEMS USED FOR STROAGE. DISCONTINUE USE OF ORIGINAL TIN CAN AS A STORAGE CONTAINER.
- 229.164 (r) (1) (B) (i) common name. Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. ALL BULK ITEMS IN STORAGE TO BE LABELED WITH CONTENTS OF THE CONTAINER, SUCH AS "SUGAR", "FLOUR", ETC.
- 229.163 (f) (1) 20 seconds. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. INSPECTOR DID NOT SEE ANY EMPLOYEE'S WASH HANDS DURING THE DURATION OF THE INSPECTION. ALL EMPLOYEES MUST WASH HANDS AFTER HANDLING DIFFERENT FOOD ITEMS.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. INSPECTOR WITNESSED WET TOWELS BEING USED TO CLEAN SURFACES WITHOUT THE USE OF SANITIZER. PROVIDE A BUCKET FOR TOWEL WITH WATER AND BLEACH MIXTURE TO ADEQUATELY SANITIZE EQUIPMENT AND SURFACES.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. ALL FOODS KEPT LONGER THAN 24HOURS MUST BE DATE LABELED WITH EITHER A CONSUME BY DATE OR A PREPARED DATE (IN WALK-IN-COOLER).
- 229.166 (f) (4) air gap 2x. Air gap between water supply inlet and plumbing fixture is the same diameter as the water supply inlet. Air gap between water supply inlet and plumbing fixture is 1/2 inch. Air gap between water supply and plumbing fixture must at least 1 inch. Diameter of air gap between water supply and plumbing fixture must be at least twice the diameter of the water supply inlet. INSPECTOR FOUND SPRAY HOSE ON BOTTOM OF SINK. THE SPAY HOSE NEEDS TO HAVE A SPRING THAT WILL ALLOW IT TO HANG PROPERLY OVER THE SINK NOT INSIDE SINK.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. INSPECTOR FOUND NO SANITIZER BEING DISPENSED ADEQUATELY. OWNERS HAVE CALLED CHEM MARK AND THEY SHOWED DURING INSPECTION.
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10/21/2013 | 66 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed food made the day before with no date label. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified.
- 229.167 (e) (3) (A) no towels. Observed no paper towels at hand washing station. Supply the handwash station with individual disposable towels.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.165 (h) (2)thermometer available. Observed cooler with sauce packages with no thermometer. Provide thermometer in coolers.
- 229.165 (m) (1) (A)not clean. 229.165 (m) (1) (B)grease and soil accumulation. Observed the cart holding sauces next to grill needing to be cleaned. All shelves in the kitchen and in the coolers need to be cleaned. Shelves holding dishes need to be cleaned. Containers holding sugar, flour, salt need to be cleaned. Bins holding wontons need to be replaced and cleaned (NSF). Microwaves need to be cleaned.
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12/14/2012 | 84 |
- 229.164 (o) (4) (B) - Ambient PHF. PHF must be cooled from 135?F to 70?F within 2 hrs. Observed rice, egg rolls and breaded chicken breast were sitting out side not being cooled properly.
- Observed walk-in refrigerator off temperature. Food was condemned during routine inspection.
- 229.163 (h)- before handling. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. Observed manager grab broccoli and not wash hand prior to.
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. Observed wire scrub inside the hand washing sink.
- 229.164 (v) (5) Donated foods - damaged, etc.. Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be donated. Observed two cans heavily dented in dry storage area.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Separate raw animal ingredients unless combining ingredients during storage, preparation, holding, and display by the following methods: Using separate containers for each type; arranging each type so that cross contamination is prevented; and preparing each type at different times or separate locations. Observed vegetables and cooked noodeles under raw shrimp.
- 229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat or raw food that is frequently unwrapped or dispensed using an acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days. Obseved raw cut chicken moved from freezer to refigerator with no date markings. Observed pre-cooked chicken breast and egg rolls with no date markings. Observed pre-made sauces out of original containers with out date markings. Refrigerated, ready-to-eat, PHF foods held for more then 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 at 45F a max of 4 days.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels. Observed hand washing station with out disposable towels in kitchen.
- Observed drain pipe of ice machine was broken due to this waste water is not being disposed of properly.
- 229.164 (a) - Honestly presented. Food must be honestly presented, safe and unadulterated. Observed dry batter with flour bugs.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. Observed alive and dead roaches in kitchen, dry storage room and dining area.
- 229.165 (d) (1) (B)free of breaks, cracks. Food contact equipment must be in good repair. Observed chips on rim of plates.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Observed grease build up between equipment. Observed dity cutting boards.
- Certified Food Manager must be present at all time establishment is operating. Once food manager certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- 229.165 (m) (1) (A)not clean. Clean food contact surfaces. Observed rust on rack in reach in cooler and walk in cooler. Observed food debri inside reach in cooler and walk in cooler.
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06/28/2011 | 55 |
- Please wash hands with soap and hot water for 20 seconds and dry with disposable towels.
- Please reassign personal that are coughing or sneezing away from food prep areas.
- Please label containers content. (Storage bens of flower and salt in dry storage room)
- Please provide towels at all handwashing stations.
- Ice machine needs to have a air gap twice the diameter of pipe, and must also drain into a approved waste water system.
- Provide for all food contact surfaces to be clean and sanitzed. (ex. Cutting boards, bulk containers: Flower& Sugar)
- Provide food grade materials to cover and store food.(Foil, Saran Rap, Zip lock bags.)
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01/25/2010 | 79 |
| No violation noted during this evaluation. | 11/05/2008 | 75 |
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