- Replace one cutting board.Repace any melted down containers in the kitchen.
- There are no paper towels at the hand washing sink. Supply each handwash station with individual disposable paper towels.
- observed drinking from an open cup.all drinks need to have a lid and a straw.
- Need to connect the hot water line back on the mop sink.
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02/03/2016 | 87 |
- Storing toxic next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Replace any chipped or broken dishes.
- Need to keep the mop sink in working order.
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10/15/2015 | 91 |
- need to keep mop sink connected at all times.
- Replace one cutting board.
- Observed some items in the handwashing sink.Do not place any items in the handwashing sink.
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07/13/2015 | 90 |
- Remove any medications from food prep areas.Store in a separate area away from food areas.(corrected)
- Do not store any knives between work tables.Place knives in a separate clean area.
- keep mop sink connected
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04/16/2015 | 91 |
- Clean around equipment areas.
- Need to repair mop sink.
- 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 double hand washing. 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 o work, or control measures approved by the regulatory authority. (left info)
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02/17/2015 | 90 |
- 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.
- Mop sink located outside was stolen.Need to re-install mopsink.
- Replace any melted or broken dishes.
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09/29/2014 | 90 |
- 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 double hand washing. 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 o work, or control measures approved by the regulatory authority.
- replace container where the chips are placed.
- 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 obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
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04/04/2014 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Observed an employee washing out wares in the hand wash sink. Also observed beverage containers in the hand wash sink in the kitchen. Hand wash sinks can only be used for hand washing only.
- Men's restroom did not have soap. Ensure that all hand wash sinks have soap.
- Observed cooks handing ready to eat foods with they're bare hands when making someone plate. When handling ready to eat foods, a physical barrier (gloves, utensils, etc.) must be used.
- Observed shelves where the clean dishes are located and they were not clean. Also shelves inside of the refrigerator were not clean. Ensure that all food contact surfaces are clean.
- Permit was not posted. Ensure that the most current food establishment permit is posted.
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12/16/2013 | 83 |
Restaurant representatives - add corrected or new information about La Cabana De Jalisco, 727 Hildebrand W, San Antonio, TX »