- Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed. OBSERVED EMPLOYEE DRINKS IN REACH IN COOLERS AND WITHOUT A LID AND STRAW.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW CHICKEN ABOUT READY TO EAT FOOD.
- Label all toxics removed from bulk containers with common name. OBSERVED AN UNLABELED BOTTLE OF DEGREASER.
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. 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. MANAGERS, CERTIFIED FOOD MANAGER EXPIRED 1/19/2016.
- Discontinue using broken/chipped wares i.e. CONTAINERS HOLDING BULK FOOD
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01/21/2016 | 83 |
- Observed container of cooked rice in the refrigerator at 94F degrees and degrees. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed personal drinks in both cold hold cooler and refrigerator. Ensure all personal drinks/food are maintained in a designated area; separate from all food prep/work areas. Drinks are to be kept in a cup with a lid and straw at all times.
- Observed container of hard shell eggs stored above ready to eat food (cut produce) in cold hold cooler. Ensure all raw animal products are stored below and away from ready to eat food at all times.
- Observed food residue/debris build up inside coolers and on surface corners of cold hold unit. Ensure all food contact surfaces are maintained clean to sight and touch at all times. Ensure all food contact surfaces are sanitized routinely.
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09/30/2015 | 84 |
| No violation noted during this evaluation. | 05/21/2015 | 100 |
- Inside of cold hold units and refrigerators need to be cleaned, sanitized and free of standing water.
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10/20/2014 | 97 |
- Observed 2 large containers of cooked rice in the refrigerator at 128.5F degrees and 165F degrees. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature from 135 to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed a small leak below the 3 compartment sink. Leak needs to be repaired and sealed so that wastewater is properly disposed of and does not drip onto the floor.
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06/06/2014 | 92 |
- Observed employee items (drinks and Advil) stored in refrigerator below cold hold unit. All employee personal items must be stored below and away from all foods and food prep areas.
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01/27/2014 | 96 |
- Observed food handler put on gloves to touch ready to eat food without washing hands first. Hands must be washed before putting on gloves.
- Pbserved small hole in wood flooring in storage room with rodent droppings surrounding the hole and along the walls. Pest proof building; seal all holes/openings in structure (walls, floors, ceilings, etc.) with pest proof materials.
- Observed old food/grime on plastic food containers (rice, flour, etc). All food contact surfaces must be cleaned/sanitized to avoid bacterial growth and cross contamination.
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08/23/2013 | 90 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have lids and straws.
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01/16/2013 | 96 |
| No violation noted during this evaluation. | 09/13/2012 | 100 |
- 229.164 (o) (6) (A) PHF>135. All hot food items must be kept at 135 degrees or hotter. Chicken was at 96 degrees.
- Remove all dented and or damaged food cans from establishment. Found many food cans, with large dents along seams.
- 229.168 (c) (2) toxics above items. Do not store or keep building materials such as caulk, and other items above food products in storage room.
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03/08/2012 | 88 |
- Cooked rice found in establishment sitting out at room temperature. All cooked potentially hazardous products must be cooled to 70F within 2 hours and 41F or below within 6 hours of the start of the cooling process.
- 1. Foods found uncovered in refrigeration and freezer units. All foods must remain covered to prevent cross-contamination. 2. Sauce found not covered properly on food storage surface. All foods must be covered to prevent cross-contamination. 3. All foods must be dispensed using proper utensils. Utensils must have handles that do not touch foods to prevent contamination from hands. 4. Plastic glove found in noodles in reach-in cooler by stove. Plastic gloves are single-use and must be disposed after each use. Gloves and other items that touch hands must not be stored in food items. 5. Freezer units are not in good contdition and lids are coming apart causing interior insulation materials to fall into freezer. Freezers must be in good repair so that insulation materials do not fall onto foods kept in freezers. 6. Freezer have excess ice build-up and foods that are uncovered have been contaminated with excess ice.
- Dead roaches and roach droppings found in establishment. Inspector did not see any live roaches. All dead pests must be removed from establishment and areas with dead pests or pest droppings must be cleaned and sanitized so that establishment may monitor for any new activity. Establishment must have monthly licensed pest control service. Establishment must clean all areas of establishment including under all equipment, equipment, floors and walls to eliminate any food or grease that may be food for pests.
- Inspector found evidence of rodent activity in storage room. Storage room must be made smooth, easily cleanable and non-absorbent. All holes in walls must be sealed and all entrances to outside must be sealed. Flooring must be changed so that it is smooth, easily cleanable and non-absorbent and ceiling must be put in with the same requirements. All areas found with evidence of rodents must be thoroughly cleaned and sanitized. Establishment must provide licensed pest control.
- 1. Unapproved pesticides found being used at establishment. Establishment must only use licensed pest control service to apply pesticides. 2. Medication being stored on food contact surface.
- Mopsink is not connected to sanitary sewer system. Mopsink must be connected so that it drains into sanitary sewer.
- Refrigeration unit being used to store cut vegetables and fruit must be provided with shatterproof, food-grade thermometer.
- 1. Utensils being kept on unclean surface. All utensils must be kept on clean and sanitary surfaces. 2. All racks used to store foods must be smooth, easily cleanable and non-absorbent. All racks must be kept clean and free of dirt, grease and food. 3. Freezer units must be repaired so that the lids do not come apart when opened.
- Foods found in freezer and refrigeration units without labels. All potentially hazardous foods, including all chopped vegetables and prepared meats that are kept over 24 hours must be labeled with date to use by. This date may be no more than 7 days from the date and time prepared, with the date of preparation being counted as day 1.
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08/31/2011 | 69 |
- All employees must wash hands before handling foods. Employee seen preparing to go containers without washing hands before starting task.
- Dishes to be washed should not be kept in mopsink.
- Evidence of insects observed. Establishment must provide proof of licensed pest control.
- Pest control spray available for consumer use must not be used in food establishments unless done so by a licensed pest control company. Establishment must dispose or remove all toxic pest control chemicals.
- Flour containers must be cleaned and sanitized.
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04/22/2011 | 83 |
- Refigeration units found at 46F. Refrigeration unit should be turned down so that all potentially hazardous food are at 41F or below.
- Employee did not wash hands after handling soiled equipment such as cooler door handles, slicers, stoves, grills, dishwashers, faucets. Employee seen moving boxes and getting supplies without washing hands before returning to food preparation.
- Ice scoop found on top of ice machine. Ice scoop should be stored on a clean, food-grade surface. Employee used foot to put lid on salt container. Salt container lid should be cleaned and sanitized, and should only be touched with clean hands. Rags used to wipe food preparation table should be clean and stored in sanitizing solution.
- Evidence of insects observed.
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01/31/2011 | 84 |
- Post most recent graded inspection report in customer view.
- WITNESSED FOOD EMPLOYEES NOT WASHING HANDS AFTER CHANGING TASKS AND BEFORE HANDLING FOOD
- RESTRICTED JEWELRY: FOOD HANDLERS ARE RESTRICTED FROM WEARING RINGS, BRACELETS, OTHER ARR/FINGER JEWELRY AND KEEP FINGER NAILS FREE FROM NAIL POLISH, FALSE NAILS, ETC. WHILE HANDLING FOODS
- 229.164 (f) (2) (A) (iv) not covered. ALL FOOD, ALL COOKED, RAW, MARINATED, STORED, FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY STORING FOODS IN APPROPRIATE CONTAINERS AND PROVIDING LIDS, COVERS, ETC. TO PROTECT FOODS. FOOD CONTAINERS SHALL NOT BE STORED ON TOP OF UNCOVERED FOODS IN OTHER FOOD CONTAINERS.
- 229.166 (g) (1) (A) HWS not provided. IF FOOD/MEATS/ETC. IS TO BE PREPARED/CUT/THAWED IN AREA OF 3-COMPARTMENT SINK, A HANDSINK MUST BE INSTALLED IN CLOSE PROXIMITY TO SAID AREA. MUST BE QUICKLY ACCESSIBLE AND NOT BLOCKED BY DOORS OR OTHER MEANS OF SEPERATION. WITNESSED EMPLOYEE CUTTING RAW MEETS ON DRAIN BOARD OF SINK AND NO HAND SINK IS PRESENT
- FLIES WITNESSED AT REAR OF RESTAURANT, BY COOKING AREA AND TRASH CAN. ROACHES WITNESSED IN AREA BY DRINK DISPENSOR
- A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL BUSINESS HOURS. NO CERTIFIED FOOD MANAGER PRESENT
- 229.165 (n) (1) (A) (v)when contaminated. ALL FOOD CONTACT SURFACES OF UTENSILS, TOOLS, CONTAINERS, EQUIPMENT MUST BE STORED TO KEEP FROM BECOMING CONTAMINATED OR DIRTIED BY FOREIGN MATERIALS DURING COOKING,SERVING OPEARATION KNIVES, TONGS, OTHER EQUIPMENT BEING STORED BEWTEEN TABLES,
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06/22/2010 | 73 |
| No violation noted during this evaluation. | 07/13/2009 | 59 |
| No violation noted during this evaluation. | 04/09/2008 | 94 |
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