- All TCS foods must be at or below 41 degrees F at all times. * front cooler is at 53 degrees
- Supply each hand sink with soap and towels *front sink is out of towels and rear sink is out of soap
- use effective pest control for gnats
- At least 1 person on duty must have a CFM *with credentials on site
- Place accurate thermometers in all coolers holding TCS foods
- Replace lids on ice cream machine
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03/07/2016 | 80 |
- All cold hold food items must be at or below 41 degrees F. milk/yogurt at 56 in front case
- Hand sink is for hand washing only- observed 2 long spoons placed inside front sink and towels/wiping cloths laying in kitchen hand sink
- Place hand towels at each hand sink- kitchen hand sink missing
- use effective pest control for gnats
- At least 1 person on duty must have a CFM with credentials on site
- Place thermometers in all reach in coolers with TCS foods: front display case missing
- All in use food equipment must be in sound condition: fry dispenser is cracked and missing pieces
- All in use food equipment must be clean: ice bin and interior guard has mold
- Post current permit- posted permit expired 4/2014
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09/16/2015 | 73 |
- Follow use by dates- egg white mix dated use by Jan 13 2015.
- Registering and successfully completing a Food Manager Certification course for at least 1 person on duty during food operations- must have credentials on site. Take any Servesafe certificates to the DBSC located at 1901 S Alamo to get City of San Antonio ID's. Currently no one on site has credentials
- Repair food equipment that is exposed directly to food- ice machine lid is cracked and has exposed insulation to ice in bin. Discontinue using this equipment until it can be repaired
- Repair/replace lid on fry dispenser- a portion of the interior that is exposed to frozen unprotected foods is cracked with exposed insulation
- protect in use utencils- ice scoop laying inside box
- Post current permit- posted permit expired 4/2014. May have a copy printed at DBSC located at 1901 S Alamo HEALTH desk for $15.45.
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01/21/2015 | 87 |
- Use handwashing sink for handwashing only. Bag of frozen food placed inside hand sink
- Supply each handwash station with individual disposable paper towels. Supply every handwashing sink with soap. 2 of the 3 hand sinks were lacking both- if not using these sinks place signs up with directions on which sink will be used
- Use effective pest control for gnats
- post current permit - posted permit expired 4/2014
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07/08/2014 | 87 |
- Employee drinks require a lid and straw and must be away from food service 229.163 (n) (2) (A) closed beverage container.
- repair or replace the lid to the ice machine bin- exposed insulation is a possible contaminant
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC
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11/22/2013 | 90 |
- Ensure all employee drinks are properly stored and covered. (Employee drink found stored with clean wares without lid.)
- Ensure all toxic chemicals are properly stored. (Bottle of bleach stored on hand sink across from three compartment sink.)
- Ensure all food contact surfaces and equipment are in good repair. (Lid for ice machine is heavily damaged and in need of repair/replacement.)
- Ensure all sinks are used as designated. (Hand sink next to reach in freezers had coffee poured in it at time of inspection.)
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04/04/2013 | 90 |
- 229.163 (f) (1) 20 seconds....employee washed hands for 10 seconds or less...
- 229.166 (c) (3) hot water not sufficient....need all handsinks to reach a temperature of at least 100F and the 3 compartment sink to reach a temperature of at least 120F.
- 229.165 (g) (1) equipment, hot water heater not sufficent....
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09/28/2012 | 89 |
- 229.167 (p) (11) (C)insects/pests not minimized....too many flies in the dining area....
- 229.166 (c) (3) hot water not sufficient.....need hot water at all handsinks (100F minimum) and the 3 compartment sink (120F minimum)....
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05/07/2012 | 93 |
| No violation noted during this evaluation. | 11/22/2011 | 100 |
- 229.163 (h) (6) wash as needed. Had to instruct an employee to wash hands between cleaning non-food contact surfaces and handling ready to eat food. Employees must wash their hands whenever they change 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.
- 229.166 (i) (1) (A)HWS not accessible. A trash can was blocking one of the hand washing sinks at the start of the inspection. Handwashing facilities must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.167 (e) (3) (A) no towels. Two of the hand washing sinks did not have paper towels available to them. Ensure that all hand washing sinks have paper towels available to them at all times.
- 229.165 (m) (1) (A)not clean. The interior of the ice maker was not clean to sight and touch; the ice chute of the soda fountain was not clean to sight and touch. Clean and sanitize these food contact surfaces immediately.
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01/05/2011 | 87 |
- hot water at all handsinks must be at least 100F (80F).....hot water at the 3 compartment sink must be at least 120F (90F)....
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01/05/2010 | 96 |
| No violation noted during this evaluation. | 05/21/2009 | 94 |
| No violation noted during this evaluation. | 06/27/2008 | 100 |
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