- Supply each handwash station (EMPLOYEE REST ROOM)with individual disposable paper towels.
- Install an air gap of two times the diameter of the drain line between the food handling equipment (ice machine) and the sewer line.
- Ice machine must have a door/cover that is in good repair, durable, smooth, easily cleanable and non-absorbent.
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07/21/2015 | 91 |
- Food packages must be labeled as specified in law. Label information shall include an accurate declaration of the quantity of contents. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Food items such as juice packets and ice cream sandwiches
- Provide thermometer in walk in cooler.
- Supply each handwash station with individual disposable paper towels.
- Supply every handwashing sink with soap.
- Observed gnats in the unused kitchen
- Clean the inside of the ice machine
- Provide an exterior cover cover for the ice machine.
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05/21/2015 | 84 |
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. CLEAN AND SANITIZE INSIDE ICE MACHINE FROM MOLD GROWING.
- 229.165 (m) (2)non food contact dirty. SHELVES IN REACH-IN COOLER TO BE FREE OF RUST.
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07/15/2014 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Handinks must be used for handwashing only.
- 229.164 (r) (1) (B) (iv) manufacturer info. The ice bagged onsite must be provided with the manufacturer's information. DO NOT SELL ICE UNTIL: labels with manufacturer's info are available on the bags and a State Manufacturer's license is obtained.
- Hot and cold running water must be available at all sinks: handsinks @ least 100F, warewash and mopsinks @ least 110F. DO not conduct any open food handling (sale of pickles from jar, bagging ice, etc, until hot water is available at all sinks).
- Ensure foods are in sound condition. Observed food/food container in the walk-in cooler with mold build up -- condemned.
- 229.167 (e) (2) no soap. Supply every handwashing sink with soap.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- Dispose waste/mopwater in the mopsink, not outside the building.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside ice machine, pickle tong, ice scoop, etc.
- 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections: replace rusty walk-in cooler shelves.
- 229.165 (m) (2)non food contact dirty. Clean and sanitize non-food contact surfaces of equipment such as sinks, storage shelves, etc.
- Ch 13, Art II, section 13-26 Display permit. 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.
- Provide an airgap between the ice machine drain pipe and the floor drain equal to 2x the diameter of the pipe.
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05/23/2013 | 72 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Label without manufacturer information. **Observed homemade bags of ice without any Establishment's information on the product.**
- 229.164 (a) - Honestly presented. 229.164 (t) (2) - Unapproved source. Food is from an unapproved source. **Condemned homemade bags of ice.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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02/02/2012 | 89 |
- #9- Need labeling for ice bags.
- 229.167 (e) (3) (A) no towels. Need towels at handwashing sink.
- #25- Clean inside lip of ice machine.
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10/07/2010 | 90 |
- Proper labels not provided for hand bagged ice and cheese--label must demonstrate that ice/cheese is prepared in establishment. note: 3rd occurance--please follow proper guidelines or other corrective action will take place.
- Date labels are necessary for individual packaged cheese. Please provide the original date on packaging.
- Provide a Certified Food Manager--at least one person per shift; must obtain when dealing with open handling of foods.
- Provide for all non food and food contact surfaces to be clean and sanitary--(a). Please store ice scoop on a sanitary surface or sanitized container. (b). Please clean the surface of freezer that contains bagged ice, and also above. (c). Provide for walk-in coolers doors to be cleaned and sanitized--mildew is present.
- A seperate handsink must be provided in the same area where ice is hand bagged--establsihment can no longer sell ice bags, until handsink is installed--restroom handsink does not serve as a substitute handwashing facility--not a good hygeinic practice.
- Provide all handwashing facilities with both soap and paper towels at all times.
- Provide for all toxic chemicals to be properly labeled and stored.
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12/09/2009 | 77 |
| No violation noted during this evaluation. | 07/20/2009 | 85 |
| No violation noted during this evaluation. | 01/29/2009 | 96 |
| No violation noted during this evaluation. | 02/15/2008 | 100 |
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