- 229.164 (v) (2) (C) PHF Food. Observed potentially hazardous foods stored in a cold hold unit at improper temperatures. All PHF in cooler within the allotted four hour time period were moved to the walk-in cooler for storage. All other items were voluntarily discarded by PIC. This cold-hold unit may not be used to hold PHF until it has been repaired and can maintain food at 41 degrees F or below.
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container. Employees must drink from an clean closed beverage container.
- 229.166 (i) (1) (B) HWS improper use. Observed straws and ice that were dumped in front hand washing sink. Hand washing facilities may not be used for purposes other than hand washing.
- 229.163 (n) (1) eat.drink.smoke.etc. Observed employee cell phones stored on shelf above food prep table/area. Ensure all personal objects are stored only in designated areas where the contamination of exposed food, clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
- 229.168 (a) toxics not labeled. Observed unlabeled toxic spray bottles in kitchen area. All working containers used for storing poisonous or toxic materials taken from bulk supplies must be clearly identified with the common name of the material.
- 229.168 (c) (1) toxics stored. Observed sanitary bucket stored next to/above beer well. Ensure all toxic items are stored below and/or away from food and beverages.
|
03/07/2016 | 88 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food were kept passed their assigned "use-by" dates. Date mark refrigerated, ready-to-eat food must be used or disposed of by its assigned expiration day.
- 229.165 (q)food contact not sanitized. Observed employee back brace stored on top of cutting boards. Ensure all food-contact surfaces are kept clean and sanitized when not in use.
- 229.165 (m) (1) (A)not clean. Observed metal bins with food debris still present while stored with clean dishes. Ensure all dishes and utensils are clean to sight and touch before storing.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed tongs with a cracked handle and broken/chipping plastic spatula in kitchen area. Ensure all utensils are free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- 229.167 (e) (3) (A) no towels. Observed a couple of hand washing sinks without paper towels present (rear and dishwashing area). Supply every hand wash station with individual disposable towels.
|
11/02/2015 | 90 |
- 229.166 (i) (1) (B) HWS improper use. Observed sanitizing bucket stored in bar hand wash sink and bowl with ice cream scoops under running water in ice cream hand wash sink. Use these sinks for hand washing only.
- 229.164 (f) (2) (A) (iii) clean / sanitized. Observed a binder stored on top of clean plates in waiter area. Ensure all food contact surfaces are kept clean and sanitized at all times.
- 229.168 (b) working container not labeled. Observed many unlabeled toxic spray bottles throughout kitchen and bar area. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottle stored next to clean plates in waiter area and in back storage room. All toxic chemicals must be stored below and away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.168 (d) (2) (A) (ii) not according to label. Observed pesticides in bar area that, according to manufacturer's label instructions, were for home use only. Remove all toxic items not related to establishment. Use only food grade chemicals in establishment or use an approved licensed pest control company.
- 229.165 (k) (12) (A) (ii)machine sanitize 180-194F. Mechanical ware washing machine temperature did not reach 180?F during rinse cycle. Have mechanical ware washing machine repaired so rinse cycle temperature is at 180?F or above.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed knife stored improperly in between cold hold unit and shelf. All utensils must be stored properly when not in use as discussed.
- 229.165 (q)food contact not sanitized. Observed plastic bin with food debris stored with clean bins. All food-contact surfaces must be cleaned/sanitized properly before storing.
- Ch 13, Art II, section 13-26 Display permit. Your food establihsment permit is expired (04/2015). 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.
|
07/14/2015 | 80 |
- 229.164 (f) (2) (A) (iv) not covered. UNWRAPPED STRAWS PLACED IN A LARGE CUP FOR DISPENSING
- 229.167 (e) (2) no soap.AT BAR HAND SINKS
- 229.168 (a) toxics not labeled. 2/3 UNLABELED CHEMICAL SPARY BOTTLES HANGING ON EDGE OF HANDWASH STATION.
- 229.167 (e) (3) (A) no towels.AT BOTH BAR HANDSINKS
- PLACE ALL SINGLE USE DISPOSABLE CUTLERY WITH HANDLES FACING UP PREVENTING CONTAMINIATION OF MOUTH PIECES OF OTHERS.
|
03/19/2015 | 90 |
- Ch 13, Art II, section 13-26 Last scored inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Properly label all bottles, legibly write labels on bottles, discontinue to use bottles if label is different from contents inside bottle.
- 229.167 (e) (2) no soap. Two hand wash sinks without Soap or paper towels. Place paper towels ad soup at hand washing sinks.
- 229.163 (h) (7) raw to RTE. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
|
12/10/2014 | 87 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous foods(Ground beef ) not at 135°F or above after being cooked to proper internal temperature. PHF must be maintained at 135°F or above except for a roast which when properly reheated and/or cooked may be maintained at 130°F. NOTE: Product reheated to 165 F with in 2 hrs.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink(Bar area). Supply the handwash station with individual disposable towels.
- 229.168 (c) (2) toxics(sterno) above items(dishwar, located in the Dry Storage area)e). Storing toxic items above food/food contact equipment-supplies items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (m) (1) (A)not clean. Food contact surfaces(accumulated food debris on cutlery and pans stored as clean) unsightly (dirty or not clean). Clean/sanitize in use utensils.
- 229.167 (e) (2) no soap. No soap at the hand washing sink(ware wash and Bar areas). Supply the restroom hand sink with soap.
|
12/12/2013 | 86 |
Restaurant representatives - add corrected or new information about Main Event Entertainment, 1911 N Fm 1604 E, San Antonio, TX »