- Hand washing sink is to be used ONLY for washing hands
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the “person in charge” definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager’s certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Clean the potato dicer after each use
- Clean the microwave in the kitchen
- Post most recent graded inspection report in customer view.
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01/19/2016 | 84 |
- Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs
- Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.
- Potentially Hazardous Foods must be cooled a total of 6 hrs from 135 F to 41 F or less as specified.
- Refrigerated, ready-to-eat, Potentially Hazardous Food (PHF) 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.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Clean the inside top of the microwave
- Clean inside of the juice dispenser
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09/21/2015 | 85 |
- Sausage patties at 119 degrees F, oatmeal at 132 degrees F
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Store raw sausage patties below other ready to eat food items
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) 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. Observed unlabeled containers holding chorizo and potato.
- Observed gnats at the potato slicer near the three compartment ware washing sink.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Three compartment ware washing sink must be used to WASH, RINSE, SANITIZE. Items must be washed in soap and water, rinsed in clear water and soaked in a sanitizing solution.
- Proof of registration for the Food Manager Certification class will be required for the first re-inspection in ten days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Chapter 13 Article VI Once you receive your certificate take the 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 ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
- The integral thermometer of the pantry refrigerator storing milk is reading at 42-43 degrees F, interior air temperature at 40-41 degrees F. Provide an accurate thermometer for the regrigerator.
- Repair or replace the bread holder that is missing a door,
- Post most recent graded inspection report in customer view.
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07/08/2015 | 62 |
- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit. PLEASE RENEW PERMIT BY MAIL OR BY GOING TO THE HEALTH DEPT. AT 1901 S. ALAMO IN PERSON. QUESTIONS ON THE ACCOUNT PLEASE CALL VALARIE CRAWFORD AT 210-207-8732.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION AND THE CITY OF SAN ANTONIO CERTIFICATION. TO GET THE CITY CERTIFICATION YOU MUST TAKE THE STATE EXAM AND PASS. THEN TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATION ($15.45). QUESTIONS CALL 210-207-0135.
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09/16/2014 | 94 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap. OBSERVED NO HAND SOAP AT PUMP.
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink. Supply the handwash station with individual disposable towels. OBSERVED NO PAPERTOWELS AT HAND WASHING STATION.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION, BE PRESENT AND SHOW PROOF. TO BE CITY OF SAN ANTONIO CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO AND APPLY FOR THE CITY CERTIFICATE ($15.45). QUESTIONS CALL 210-207-0135.
- 229.163 (h)- before handling. Employee did not wash their hands when they moved from one duty to another. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. DID NOT OBSERVE EMPLOYEE WASH HANDS INBETWEEN TASKS.
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04/03/2014 | 90 |
| No violation noted during this evaluation. | 08/08/2013 | 100 |
- * 229.164 (h)(6)(B) Buffet Plates. Need to provide a card, sign, or other effective means of notification that shall be displayed to notify consumers that clean tableware is to be used upon return to self-service areas, such as salad bars and buffets. ie. Use clean plate when returning to buffet.
- Ch 13, Art II, section 13-26 Display permit. Post food establishment permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated.
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11/26/2012 | 91 |
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