- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Replaced cracked plastic flap in ice machine. Ensure that rust is cleaned and proper screws/washers for ice machine are used that will not rust.
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02/04/2016 | 94 |
| No violation noted during this evaluation. | 06/30/2015 | 100 |
- Observed rust in ice machine. Ensure that all food contact surfaces are clean and in good condtion.
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12/09/2014 | 97 |
- Observed inside panel of the ice machine with a brown sludge like substance. Ensure the inside panel of the ice machine is clean to sight and touch
- Observed a personal drink in a bottle on the prep table. Ensure personal beverages are stored ina cup with a lid and a straw and are not stored on prep tables.
- At time of inspection, there was not any toilet paper located in the employee bathroom. Ensure all bathrooms are equipped with toilet paper.
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02/14/2014 | 90 |
| No violation noted during this evaluation. | 06/20/2013 | 100 |
- Use only food establishment approved chemicals, use licensed pest control company, properly mix sanitizers to manufacture's labels.
- Shelves in the reach in cooler must be in good repair and be smooth, easily cleanable and non-absorbent.
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12/11/2012 | 94 |
- 229.164 (a)(1)(A) Food shall be obtained from sources that comply with applicable laws and are licensed by the state regulatory authority having jurisdiction over the processing and distribution of food. *****Contact 949-2000 or reference the following link to obtain a food manufacturer’s license: http://www.dshs.state.tx.us/foods/foodmangen.shtm***** *****Food items packaged and available for customer to serve themselves must be properly labeled. *****Label information shall include an accurate declaration of the quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food Labeling and 9 CFR 317. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods.*****
- Provide adequate backflow prevention device for the faucet and hose at the three compartment sink.
- Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
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02/15/2012 | 89 |
- Supply each handwash station with individual disposable paper towels.
- Provide thermometer for the reach in cooler and freezer.
- Use smaller containers or install a larger three compartment sink or install a commercial grade mechanical dishwasher. Sink must be large enough to immerse the largest piece of equipment.
- A certified food manager must be on site during all hours of operation. Obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
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08/23/2011 | 88 |
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