- 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) 207-8732.
- Properly store ice cream scoop.
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02/16/2016 | 94 |
- 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.
- There are no paper towels at the hand washing sink.(sink by ice machine) Supply each handwash station with individual disposable paper towels.
- Properly store knives.Do not place between work tables.Replace any chipped or broken bowls used for chips.Clean the inside area of the ice machine.
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10/13/2015 | 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.
- PHF should be reheated for hot holding to 165° F within 2 hours. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.
- Clean the sno cone syrup nozzles.Also clean the inside area of the ice machine.
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06/23/2015 | 88 |
- 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.
- 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.
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Clean the tops of the sno cone syrup bottles.
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03/06/2015 | 86 |
- 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.
- There are no paper towels at the hand washing sink.(men's restroom) Supply each handwash station with individual disposable paper towels.
- Do not cover mop sink.Clean out floor drain in the kitchen.
- Clean out utensil storage containers.Replace on worn out spatula
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11/03/2014 | 87 |
- Need to replace any cracked or chipped bowls and plates.
- 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.
- 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.
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04/15/2014 | 89 |
- Observed an employee wash hands with just water and then proceed to do open food handling. Ensure that proper hand washing occurs for all staff.
- Food items stored for at least 24 hours or more did not have date labels indicating when the products was put in the walk in cooler and/or a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Refrigerated, ready-to-eat, Potentially hazardous foods held for more then 24 hrs.must have a consume-by-date. The day of preparation will be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Hand wash sink in next to the three compartment sink did not have soap and paper towels and hand wash sink in the "mom's diner" area did not have paper towels. Ensure that all hand wash sinks have soap and paper towels.
- Inside surface of the ice machine had black mildew/mold like buildup on it. Ensure that all food contact surfaces are clean.
- Compliant report and not the routine inspection report was posted in customer view. Ensure that your most recent inspection report is posted in customer view.
- Observed wait staff changing tasks and not washing hands. Ensure that hand washing occurs after clearing the table, cleaning the table, and after money is handled.
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11/04/2013 | 83 |
- PROVIDE FOR EMPLOYEES TO HAVE A CUP WITH LID AND STRAW FOR PERSONAL DRINKS. (OPEN DRINKS) DISCONTINUE EATING IN KITCHEN.
- PROVIDE FOR PRODUCE TO BE IN SOUND CONDITION. (VEGTABLES)
- PROVIDE FOR HANDSINK TO ALWAYS BE ACCESSIBLE. (TRASH CAN IN FRONT OF SINK, FILLING UP PITCHE WITH WATER)
- PROVIDE TOWELS AT ALL HANDSINKS. (NO TOWELS)
- PROVIDE FOR PROPER WASHING OF EQUIPMENT. (WASH: SOAP/WATER, RINSE: WATER, SANITIZE: WATER/BLEACH)
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08/06/2012 | 83 |
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