| No violation noted during this evaluation. | 12/17/2015 | 100 |
| No violation noted during this evaluation. | 09/02/2015 | 100 |
- 229.165 (f) (12) (B)integral thermomter. Ensure integral thermomrter inside Reach-In cooler is accurate and or calibrated.
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05/26/2015 | 97 |
- 229.165 (m) (1) (B)grease and soil accumulation. Clean inside of ice machine.
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01/12/2015 | 97 |
- #22- One person, per shift needs to have Food Manager Certification. Once obtained, take the Food Manager Certification down to the health desk and have it transferred to City of San Antonio for approximately $15.50. Maintain copy at establishment
- #24- 229.165 (f) (12) (B) integral thermometer. Provide thermometers for all refrigerators and freezers storing potentially hazardous foods.
- 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present at hose bib connection to outlet hose extending below compartment sink rim.
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01/30/2014 | 90 |
- No state manufacturer's license and individually wrapped pieces of baklava available for consumer self service. Ensure baklava is blocked from consumer self-service by some barrier with a sign that says, "See cashier" unless a State Food Manufacturer's license can be attained and displayed.
- HOT WATER AT 3 COMPARTMENT SINK FOUND REACHING UP TO 102 DEGREES F AT TIME OF INSPECTION. ENSURE 3 COMPARTMENT SINK AND MOP SINK CAN PRODUCE HOT WATER AT 110 DEGREES F & HANDSINKS CAN PRODUCE HOT WATER AT 100 DEGREES F DURING ALL HOURS OF OPERATION.
- LAST GRADED INSPECTION REPORT NOT POSTED AND YELLOW COPY OF OLDER INSPECTION POSTED. ENSURE NEWEST GRADED INSPECTION REPORTS ARE POSTED IN CUSTOMER VIEW.
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06/28/2013 | 89 |
- 229.163 (n) (1) eat.drink.smoke. Employee drinks must be in covered cups with straws and consumed away from food prep, food storage and warewash areas.
- 229.164 (r) (1) (B) (iv) manufacturer info. Foods prepackaged for "grab and go" must be properly labeled per State guidelines. For e.g., individually wrapped Baklava must be labeled with the manufacturer's information and "Packaged by: Kosta's (and address).
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces. Observed chemicals on top of warewash drain board.
- 229.165 (m) (1) (A)not clean. Food-contact surfaces and utensils not clean to sight and touch. Clean and sanitize cutting board, inside the ice machine, iced tea spout.
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04/02/2012 | 86 |
- 229.163 (h) (8) before gloves. Observed food employees did not wash hands before wearing gloves.
- 229.163 (h) (6) wash as needed. 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 employee change from cashiering task to preparing food without washing hands.
- 229.167 (p) (5) use of wrong sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. Observed employee wash hands in the warewash sink.
- 229.164 (r) (1) (A) labeled properly. Foods prepackaged for "grab and go" must be properly labeled per State guidelines. For e.g., individually wrapped Baklava must be labeled with the manufacturer's information and "Packaged by: Kosta's (and address).
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 to work, or control measures approved by the regulatory authority. COS--employees started wearing gloves.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Properly sotre foods to prevent cross contamination. Observed two containers of raw kabobs stored above cream cheese in the refrigerator.
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Observed empty food containers being stored in the handsink. Notes: Based on the condition of kitchen handsink, it appears it has not been used in a while. Also, the mopsink must not be used for washing hands. Please remove hand soap from mopsink.
- There must be at least one person per shift who is Food Manager certified.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces. Observed chemicals on top of warewash drain board and on kitchen storage shelf.
- 229.167(p)(11)(C)rodents. Eliminate the presence of rodents by using any approved means. Observed gnawed out ketchup in sachet in cabinet under beverage counter.
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12/01/2011 | 71 |
| No violation noted during this evaluation. | 11/13/2008 | 100 |
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