- 229.164 (v) (2) (C) Cold Hold-Food. Observed PHFs that were at a temperature of 49-51 degrees F in front cold hold unit (Ambient Temp - 50 degrees F). All PHF must be maintained at a temperature of 41 degrees F or below. This cold hold unit may not be used until it has been repaired and maintain an ambient temperature of at least 41 degrees F. All PHF that was off temperature was voluntarily discarded by manager.
- 229.163 (h) (1) after touching body. Observed employee adjust apron with gloved hands then continue to assemble a hamburger. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- 229.163 (n) (2) (A) closed beverage container.(n) (1) eat.drink. Observed employee beverage in an open container store on shelf above Ready-to-Eat foods in walk-in cooler. An employee must drink and/or store beverage 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.
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10/08/2015 | 87 |
- Observed PHF in two cold hold units to be at temps of 49 degrees and above. In cold hold unit near bun warmer, cut vegetables and various dressings were all at 52 degrees F. In cold hold unit under grill, raw beef patties, various cheeses, raw eggs, and other PHF were at temperatures of 49 degrees F and above. These cold hold units may not be used until they are repaired and can maintain an ambient temperature of 41 degrees F or below. Inspector will return tomorrow to ensure cold hold units have been serviced. Note: PHF may not be stored in these units until checked by the inspector.
- Observed employee hold hamburger with bare hands to cut it in half. Ensure employees do not use bare hands but are using gloves or utensils when handling ready-to-eat foods.
- Observed front hand wash sink to have hot water supply turned off because of leaking faucet. Ensure all hand washing sinks provide hot water of at least 100 degrees F at all times. Inspector will return tomorrow to ensure leaking faucet has been repaired and hot water supply is not turned off.
- Observed no soap or paper towels available at kitchen hand washing sink. Ensure all hand washing sinks have soap and individual, disposable towels available.
- 229.171(f)permit required. A valid permit has not been posted since last routine inspection (12/05/2014). Your establishment must now obtain and post a valid permit within 24 HOURS or discontinue operations. 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.
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05/19/2015 | 81 |
- Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Ch 13, Art II, section 13-26 Display last scored inspection. . Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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12/05/2014 | 97 |
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. e.g. of an online course: 360training .com
- 229.165 (m) (1) (A)not clean. (Accumulated Food debris located inside refrigerated cabinets: kitchen area) . Equipment used in storing food not cleaned/sanitized.
- . 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Cutting board must have a smooth surface. NOTE: -Cutting surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 229.165 (m) (1) (A)not clean. Food contact surfaces of quipment(accumulated Food debris located on the Cutlery rack and dish racks) unsightly (dirty or not clean). Clean/sanitize food contact surfaces. NOTE: Assure dish racks are not stored on the floor.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.165 (h) (3)thin probe available. Cooking without a temperature measuring device. Provide a thin probe thermometer.
- 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water(80-92 F). Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.165 (k) (14) (A)chlorine solution. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart(exceeds 100 PPM). Have proper Ph and time for sanitizing(50-100 PPM).
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04/21/2014 | 80 |
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