- Reach in cooler with produce was at 48 degrees F. Ensure that cold hold foods such as salsa, chorizo, etc. is kept at 41 degrees F or below. Do not use this cooler until it is repaired. Whole produce may be stored in this cooler.
- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed eggs over reacy to eat food items. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Food must be protected from contamination by storing in a covered container, wrappings or packages. This includes meats in reach in freezers. Also food items must be organized properly in freezers.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Ensure that soap is available at all hand sinks including restrooms.
- Observed dead roaches and roach droppings throughout kitchen and back storage. Use effective means of pest control for roaches. Save service receipts for verification. Ensure to clean all areas thoroughly where dead roaches and roach droppings are found.
- Observed a powder substance that had strong chemical smell sprinkled on edge of prep table. Discontinue using unless it is proved to be safe for food handling areas. Same substance was found behind reach in cooler.
- Observed bleach and other cleaners next to coffee pots. Ensure that all toxics are stored away from food prep and food storage including dishwares.
- 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.
- Observed several dishwares with food still caked on and also containers holding clean dishwares dirty to sight and touch. Ensure that all food contact surfaces are kept clean and are clean to sight and touch. This includes dishwares, in use dishwares, shelving holding dishwares and in reach in coolers and freezers, lids and outside of bulk food containers, etc.
- Post current permit. Posted permit expired 11/2015.
- Post most recent scored inspection report in public view at all times.
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01/20/2016 | 65 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Bulk foods have pest contamination
- 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.*none observed or documented
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 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.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.*handles on faucet missing
- Use effective pest control for roaches
- Remove household pest control from kitchen areas/food areas
- Post current CFM- CFM was not on site
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09/30/2015 | 68 |
- Observed several items (dishes, raw packages of meat) in front and covering hand sink. Ensure that hand sink is accessible at all times and no items are stored in hand sink.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Ensure that prep table is repaired/replaced. Prep table has holes and top covering is peeling off. Ensure that prep tables are smooth, easily cleanable, non-absorbent, and durable surface.
- Ensure that shelving holding dishwares is cleaned and including shelving in storage area and that shelving in kitchen is repainted due to paint peeling.
- Hand washing station did not have hand soap available. Lotion was in soap dispensor. Provide hand soap at all hand sinks.
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04/30/2015 | 83 |
- Observed food items in reach in cooler by stove at 57 degrees F. Moved all food items to reach in cooler by mop sink. Enusre that reach in cooler is repaired.
- Provide paper towels to all hand sinks. Ensure that cloth towels are not used.
- Observed several dead roaches in storage area. Use effective means of pest control for roaches. Save service receipts for verification. Ensure to clean and sanitize area that roaches are found.
- Ensure that all food contact surfaces are clean and in good condition such as racks in reach in cooler.
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Remove rotten fruit/vegetable from ready for consumption area.
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11/25/2014 | 80 |
- Observed employees changing gloves without washing hands. Ensure employees wash hands at designated hand sink with soap and hot water for at least 20 seconds before putting on new gloves.
- Observed cooked food items in refrigerator with a date label consisting of the prep day and food has been in refrigerator for more than 24 hours. Ensure cooked food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date shall not exceed 7 days from the prep day and the prep day will count as day 1.
- At time of inspection, the hand sink in the kitchen did not have paper towels. Ensure hand sinks are equipped with paper towels at all times.
- Observed multitude of dead roaches in back storage room and in corner behind the refrigerator. Ensure all dead roaches are eliminated.
- Observed a leak in the pipes under the 3 compartment sink. Ensure the pipes are repaired so there is not a leak.
- Observed a pair of tongs being stored over the side of the trash can. Ensure tongs and other wares are stored on a clean, smooth, durable surface.
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01/25/2014 | 80 |
- 229.166 (i) (1) (B) HWS improper use. Observed empty can of soda in handsink. Ensure the handsink is kept clear of all items and is used for handwashing only. Corrected on site
- Observed raw shelled eggs stored on top shelf above ready to eat foods and observed raw pork chop stored on same shelf next to ham. Ensure all raw animal products are stored below and away from prepared and ready to eat foods.
- Observed the 3 compartment sink set up as wash in 1 compartment and the 2nd compartment had soap, water, and bleach. Ensure the 3 compartment is set up in the following order: wash (soap and water), rinse (water), and sanitize (bleach and water).
- At time of inspection there was not a certified food manager present. Ensure there is at least 1 certified food manager present at all times during hours of operation. Also, ensure that all food manager certificates are taken to the health desk at 1901 S Alamo to register with the city of San Antonio.
- Observed strainer above the 3 compartment sink coming apart around rim. Ensure all wares are in good repair.
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06/08/2013 | 83 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 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.
- No written procedures maintained at establishment for time as a public health control.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Use only food establishment approved chemicals, use licensed pest control company.
- Shelves in the reach in cooler must be smooth, easily cleanable and non-absorbent.
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01/14/2013 | 86 |
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Provide adequate backflow prevention device for the faucet with the hose attached.
- Evidence of insects observed.
- Store toxic items away from items needing protection by spacing or partitioning.
- Food contact equipment must be in good repair.
- Clean the utensil storage containers at the wait station
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03/13/2012 | 83 |
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- 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 thermometer in reach in cooler in the kitchen with an accurate thermometer
- Clean the utensil storage container
- Use 3 compartment sink for proper manual ware washing.
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10/06/2011 | 79 |
- Use only food establishment approved chemicals, use licensed pest control company.
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04/04/2011 | 97 |
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