- Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. OBSERVED RAW MEAT AT A TEMPERATURE OF 48.1 REMOVED AND PUT IN ANOTHER REACH IN COOLER.
- Provide towels at every hand sink.
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01/14/2016 | 92 |
- Observed sponge inside hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Observed personal coffee cup inside microwave above salad shelf. Ensure all personal food/drinks are kept in a designated area; separate from food prep/work areas at all times.
- Observed numerous dead roaches under ware washing area sinks and shelves. Ensure all dead roaches are eliminated. Ensure establishment is routinely treated for pests; retain all invoices. Ensure all food source for pests are eliminated; grease build up, food debris/residue, and any water leaked on floor.
- Establishment has sanitizing solution, but does not have chlorine test strips. Ensure test strips are available at all times in order to use correct chlorine concentration for sanitizing solution. Ensure towels are maintained inside solution when not in use. Avoid keeping towels on cutting board.
- Shelves inside cold hold unit have food residue build up. Observed leftover food in back of cold hold unit. Ensure all food contact surfaces are maintained clean to sight and toucha at all times.
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09/28/2015 | 87 |
| No violation noted during this evaluation. | 05/15/2015 | 100 |
| No violation noted during this evaluation. | 12/11/2014 | 100 |
- Freezer was not working properly at time of inspection. Foods inside the unit were ~35F degrees. Employee stated a work order has been put in and a part has been ordered. Ensure the temperature does not go above 41F degrees. If the unit does not maintain a temperature below 41F degrees all foods must be removed and put into a refrigerator or another freezer.
- Racks for clean wares and plates had food debris and grease accumulation. All food contact surfaces should be clean to sight and touch. Racks need to be scrubbed clean.
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08/26/2014 | 94 |
| No violation noted during this evaluation. | 04/09/2014 | 100 |
- Observed a container of gyros in the refrigerator that had a temperature of 115F degrees. Enusre that all potentially hazardous foods are cooled from 135F degrees to 70F degrees within 2 hours and from 70F degrees to 41F degrees within the next 4 hours to prevent bacterial growth. Corrected on site.
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12/09/2013 | 95 |
- Raw shelled eggs stored about ready to eat foods such as feta cheese in reach in cooler by mop sink. Raw shelled eggs must be stored below and away from ready to eat foods and cooked foods to prevent cross contamination.
- Owner attended a Food Manager course but did not have the City Certification. Owner has documentation that all employees attended a food handler's course. Certifications must be taken to 1901 S. Alamo (Health Desk) to be certified by city of SA. Certifications must be kept on file for a period of 6 months. Failure to do so, may result in fines and or citations being issued to Supervisor/Manager on duty.
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07/02/2013 | 93 |
- 229.168 (c) (2) toxics above items. Do not store chemicals over onions inside back wash room.
- Establishment must always have at least one person on duty, with a Food Managers Certification. Certification must be taken to 1901 S. Alamo (Health Desk) to be certified by city of SA.
- 229.165 (h) (2)thermometer available. All coolers with PHF food inside, must have a thermometer inside.
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12/21/2012 | 91 |
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside of them.
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08/22/2012 | 94 |
- 229.168 (c) (1) toxics stored. Do not store toxic cleaners in fashion, where they can easily spill onto food items. Observed a chemical spray bottle being stored on spice rack.
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04/03/2012 | 97 |
| No violation noted during this evaluation. | 11/29/2011 | 100 |
- 1. Glass ketchup bottles are considered single service and should not be refilled. Ketchup must not be consolidated between bottles. Only approved plastic containers may be refilled and should be washed before refilling. All single-service items should be disposed of and not refilled or reused. 2. Foods in refrigeration units must be covered to prevent cross-contamination. 3. Containers storing meat on skewers should be washed and sanitized every day before refilling.
- All chemicals must be labeled. Chemicals must not be stored next to or above foods.
- Food-grade shatterproof thermometers must be provided in all refrigeration units.
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04/27/2011 | 90 |
- Improperly storing toxic chemicals next to food products. Do not store toxic items so that food may be contaminated.
- Salad bowls damaged, cracked around edges. Glasses in front freezer have food pans sitting on them. Owner removed food from top of glasses.
- Sign needed on buffet, Clean plates should be used for every trip to buffet.
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01/21/2011 | 91 |
- ALL FOOD CONTACT SURFACES OF PLATES, CUPS, GLASSES, ETC., TO BE MAINTAINED FREE OF BREAKS, CHIPS, CRACKS, ETC. VIOLATION CORRECTED ON SITE.
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08/23/2010 | 97 |
- MOP SINK PRESENT HAS A BROKEN BOWL AREA. CURRENTLY CANNOT BE UTILIZED. REQUIRES REPLACEMENT. CEASE USE OF 3-COMPARTMENT SINK FOR MOP WATER DISPOSAL
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04/14/2010 | 97 |
| No violation noted during this evaluation. | 06/02/2009 | 82 |
| No violation noted during this evaluation. | 02/02/2009 | 91 |
| No violation noted during this evaluation. | 02/27/2008 | 100 |
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