- 229.165 (n) (1) (D) (v)equipment dirty. Observed cake/brownie knife store under cardboard boxes in bakery area. Ensure all utensils are stored properly when not in use as discussed.
- 229.165 (k) (14) (A)chlorine solution. Observed both kitchen and bar mechanical dishwashers dispensing little to no chlorine solution during its sanitizing cycle. Ensure the mechanical dishwashers are repaired to dispense chlorine at a concentration between 50-100 ppm during its sanitizing cycle. These machines may not be used for dish washing until they have been repaired.
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03/25/2016 | 94 |
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle ready-to-eat chicken with bare hands in grill area. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.166 (f) (2) (A)HWS>100F. Only luke warm water was available at customer restroom hand washing sink. Ensure all hand washing sink have hot water of at least 100 degrees F.
- 229.165 (q)food contact not sanitized. Observed a knife stored improperly in grill area. Ensure all utensils are stored properly when not in use.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed bowls in clean dish area that still had food debris present on food-contact surface. Ensure all dishes are clean to sight and touch before storing with other clean dishes.
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11/17/2015 | 89 |
- 229.163 (n) (1) eat.drink.smoke. Observed employee beverage on food prep line. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.166 (i) (1) (B) HWS improper use. Observed scrubber stored in front hand wash sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Observed employee use tongs to handle raw beef then continue to handle cooked steaks and chicken breast with same tongs. Protect food from cross-contamination by separate utensils to handle raw and cooked foods.
- 229.166 (f) (2) (A)HWS>100F. Observed men's and women's restroom to have no HOT water available. All hand washing lavatories must be equipped to provide water at a temperature of at least 100 degrees F. *** Inspector will return tomorrow to ensure Hot water is available at these hand washing sinks ***
- 229.165 (d) (1) (B)free of breaks, cracks. Observed broken and damaged spatula in baking area. Discard and or replace unsafe equipment. All food-contact surfaces must be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
- 229.165 (n) (1) (D) (vii)utensils in sanitizer. Observed "in-use" stored improperly and in buckets of sanitizing solution. All "in-use" utensils must be stored properly as discussed.
- 229.165 (q)food contact not sanitized. Observed many knives with food debris present that were stored with clean knives. All utensils must be cleaned and sanitized properly before storing.
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08/03/2015 | 85 |
- 229.163 (h) (9) contaminate hands. Observed employee use sanitizing rag to clean food counter then continue to handle RTE foods without changing gloves. Wash the hands or change gloves whenever one changes 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) (B) HWS improper use. Observed ice being dumped in kitchen hand wash sink. Also bartender stored her belongings in bar hand sink. Ensure this sink is used for hand washing only.
- 229.163 (n) (1) eat.drink.smoke.. Observed many employee drinks on or near food prep areas. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.163 (i) not in HWS. Bartender stated she washes her hands in the ware wash sink. Ensure employees are washing hands in hand washing sink only.
- 229.168 (c) (2) toxics above items. Observed sanitizing buckets stored over cake mixes. Also observed toxic items stored over single-service items. Store toxic items below and away from food, equipment, utensils, linens, and single-service items.
- 229.165 (q)food contact not sanitized. Observed many dishes with food debris still present stored with clean items. Ensure all dishes and utensil are cleaned/sanitized properly before storing.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Cutting surface not smooth. Cutting board must have a smooth surface.
- 229.165 (q)food contact not sanitized. Observed knife stored under glove box in baking area. Ensure knives and other utensils are stored properly when not in use.
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04/03/2015 | 86 |
| No violation noted during this evaluation. | 12/19/2014 | 100 |
- Someone must be a certified food manager at all times during business of operation. Proof of certification was not available
- No Heimlich poster posted.
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02/07/2013 | 94 |
- Food employee acidently knocked a season salt shaker container on the floor which landd face down. The employee failed to immediately wash the container, instead he/she put the container back on the food prep table for future usage.
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08/19/2011 | 97 |
- Reach-in cooler used to cheesecake, rice, and spinach was ready a internal temperature of 50F. Ensure to fix the cooling unit in a timely manner. 229.165 (g) (1) equipment not sufficent.
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02/11/2011 | 97 |
- Establishment does have a written food safety checklist to check temperatures of the food being stored, however, the checklist is not being used on a consistant basis.
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08/25/2010 | 96 |
| No violation noted during this evaluation. | 05/07/2009 | 97 |
| No violation noted during this evaluation. | 12/13/2008 | 94 |
Restaurant representatives - add corrected or new information about Saltgrass Steak House #, 16910 Us 281 N #1, San Antonio, TX »