- 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.
- Provide soap and paper towels at every hand sink.
- Observed rodent feces throughout establishment. Ensure that areas where rodent activity is observed is clean and sanitized. Seal all holes/gaps with approved materials. Use effective means of rodent control. Save service receipts for verification.
- Spray bottle of water for pizza oven had label for all purpose cleaner. Ensure that spray bottle is labeled correctly and the bottle is used for only food service items and not for cleaning purposes.
- 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. Ensure that all CFM certifications are registered with the city. Take CFM certificates 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 all shelving where clean wares are stored, shelving in walk in cooler where food items are held, prep tables, etc are kept clean. Ensure that mold in ice machine is removed and kept clean.
- At time of inspection, restroom was not available and was under construction. Establishment must have a restroom available for employees at all times.
- Ensure that toxics are kept separate from food storage under where pizza oven is located. Baby powder and construction materials are stored next to canned goods, spices, etc.
- Use effective means of pest control for gnats. Save service receipts for verification. Ensure to clean areas where gnats and dead gnats are found. Ensure that back area where mop sink is located is cleaned and sanitized. Clean out sinks and drains.
- Ensure to clean and remove food debris from pizza oven.
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03/04/2016 | 75 |
- Observed a carton of raw eggs sitting out as well as a bowl of hard boiled eggs. Raw eggs were put into the walk in cooler and boiled eggs were put onto an ice bath. Eggs may not sit out at room temperature for more than 2 hours.
- Observed several items being store inside the 3 compartment sink. The 3 compartment sink may only be used for washing wares, items such as drinks and cleaners may not be stored inside the 3 compartment sink.
- Observed refried beans in the walk in cooler without a date label. Ensure that all potentially hazardous foods that have been cooked/cut/prepared have a USE BY date label, the date prepared counting as day 1. (These foods include meats, cheeses, tomatoes, onions, beans, etc)
- Hand sink in room with 3 compartment sink was not working. Hand sink must have hot and cold running water than reaches a minimum of 100 degrees F, and be supplied with soap and paper towels.
- Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take 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.
- Drying rack for 3 compartment sink has raw wood showing and paint chipping, as well as shelving in walk in cooler, rack and shelving needs to be repainted.
- Cleaners were being stored on drying rack for 3 compartment sink. All toxic chemicals must be stored away and below all food contact surfaces. May not be stored above any sinks.
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05/18/2015 | 75 |
- Pizza was at 115F degrees. All potentially hazardous foods must be kept above 135F degrees to prevent bacterial growth. Temperature of hot hold unit was increased.
- Permit is expired. New permit must be purchased within the next 10 days at 1901 S. Alamo 7:45-4:30.
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08/21/2014 | 92 |
| No violation noted during this evaluation. | 02/18/2014 | 100 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in cooling unit. ALL REFRIGERATION UNITS SHOULD HOLD ALL FOOD AT OR BELOW 41 DEGREES F. 1) SMALL REFRIGERATOR UNIT AT FRONT OF STORE HAD A TEMPERATURE MEASURED AT 55 DEGREES. ALL NON PERISHABLE FOOD REMOVED AND ALL POTENTIALLY HAZARDOUS FOODS DISPOSED OF
- 229.164 (t) (4) by body / discharges. Food contaminated by persons by hands or bodily discharges. Ready to eat food contaminated by an employee AND/OR CUSTOMER who has been restricted or excluded shall be discarded. CUSTOMERS ARE PROHIBITED FROM ENTERING AREAS OF STORE RESTRICTED TO AND FOR EMPLOYEES ONLY WHEN THE HANDLING/MANIPULATION OR STORAGE OF FOOD AND FOOD PRODUCTS ARE ACCOMPLISHED. 1) INSPECTOR WITNESSED CUSTOMER ENTRY BACK OF STORE AND PROCEED TO SELF-SERVE ICE FROM ICE MACHINE. SAID CUSTOMER NEVER WASHED HANDS AND UTENSIL USED FOR ICE WAS BROUGHT IN FROM OUTSIDE STORE. DO NOT ALLOW CUSTOMER SELF-SERVICE OF FOOD INTENDED TO BE HANDLED AND DISTRIBUTED ONLY BY FOOD STORE EMPLOYEES
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. 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.
- 229.168 (a) toxics not labeled. Improperly storing toxic chemicals next to food products. Label spray bottles with common name of toxic material.
- * 229.163(b) Demonstation of Knowledge. Registering and successfully completing a Food Manager Certification course Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC
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09/16/2013 | 82 |
- 229.166 (c) (3) hot water sufficient. 229.166 (c) (2)under pressure. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water is only available during certain times of the day. AT TIME OF INSPECTION, 3-COMPARTMENT SINK WAS NOT SUPPLIED WITH HOT AND COLD WATER. PROPER WARE WASHING CANNOT BE CONDUCTED AS REQUIRED. ALL FOOD PREPARATION ACTIVITIES MUST CEASE UNTIL HOT WATER/COLD WATER IS RETURNED TO 3-COMPARTMENT SINK UNDER PROPER TEMPERATURE. Any plumbing repairs must be performed by a licensed plumber and must be repaired according to law. All materials used for plumbing repairs must be of materials approved according to law. RECEIPTS TO BE MAINTAINED AND KEPT AT ESTABLISHMENT
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. ALL HANDWASHING SINKS TO BE SUPPLIED WITH SOAP AND PAPER TOWELS AT ALL TIMES
- 229.165 (g) (2) (A)3 comp sink. 229.165 (r) (3) (D)no sanitization. Use 3 compartment sink for proper manual ware washing. HOT WATER TO BE RESTORED TO 3-COMPARTMENT SINK IMMEDIATELY ALL REPAIRS TO BE CONDUCTED BY LICENSED PLUMBER
- * 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 NO CERTIFIED FOOD MANAGER ON DUTY
- 229.165 (m) (1) (B)grease and soil accumulation. Properly spray or use sanitizing chemicals. ALL COMPARTMENTS OF 3-COMPARTMENT SINK MUST BE PROPERLY CLEANED AND SANITIZED BEFORE RETURN TO USING AREAS FOR PROPER WARE WASHING
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03/18/2013 | 84 |
- NO PAPER TOWELS AT HANDWASHING STATIONS IN KITCHEN AND NEAR 3 COMPARTMENT SINK. ENSURE ALL HANDWASHING SINKS HAVE AN ADEQUATE SUPPLY OF SOAP AND PAPER TOWELS AT ALL TIMES.
- UNLABELED SPRAY BOTTLE FOUND STORED ON COUNTER WITH DISPOSABLE GLOVES, AND SPICES. ENSURE ALL SPRAY BOTTLES ARE LABELED WITH THE COMMON NAME OF THE CHEMICAL BEING USED (EVEN IF SPRAY BOTTLE ONLY CONTAINS WATER).
- NO SOAP AT HANDSINK IN BATHROOM. ENSURE ALL HANDSINKS HAVE ADEQUATE SUPPLY OF SOAP
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12/19/2012 | 94 |
- 229.167 (e) (2) no soap. Supply each handwash station with individual disposable paper towels.
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04/23/2012 | 97 |
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