- 229.167 (p) (11) (C)insects/pests not minimized. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by using methods, if pests are found, such as trapping devices or other means of pest control as specified (in this code). INSPECTOR NOTICED PRESENCE OF DRAIN FLIES AROUND FLOOR DRAINS OF 3 COMPARTMENT SINK AND WAREWASHING MACHINE. ELIMINATE PRESENCE OF DRAIN FLIES BY FOLLOWING RECOMMENDATIONS OF PEST MANAGEMENT PERSONNEL AND MAINTAINING ALL DRAINS CLEAN AND FREE OF ACCUMULATED DEBRIS.
- MECHANICAL WAREWASHING MACHINE NOT REACHING PROPER HOT WATER TEMPERATURE FOR THE WASHING AND SANITIZING OF UTENSILS AND WARES. ASSURE PROPER WATER TEMPERATURES ARE ATTAINED. RECOMMEND MAINTENANCE PERSONNEL BE NOTIFIED AND CORRECTIONS BE MADE IMMEDIATELY REPLACE MALFUNCTIONING THERMOMETER OF WAREWASHING MACHINE.
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08/17/2015 | 94 |
- 229.163 (f) (1) 20 seconds. Food employees not cleaning their hands ( or surrogate prosthetic devices for hands or arms) and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.163 (n) (1) eat.drink.smoke.. Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. Employee found drinking from an open cup while in the food service line. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line. CUP OF COFFEE FOUND AT FOOD PREPARATION COUNTER.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. SEVERAL FOOD PRODUCTS/CONDIMENTS' PACKAGES FOUND IN WALK IN COOLER THAT HAD BEEN OPENED BUT NOT PROPERLY RESEALED OR PUT INTO FOOD GRADE CONTAINERS. NO DATE LABELS ON SAID PACKAGES.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility not maintained so that it is accessible at all times for employee use. HANDSINKS ARE TO REMAIN ACCESSIBLE TO EMPLOYEES FOR HANDWASHING PROCEDURES AT ALL TIMES. EQUIPMENT OR UTENSILS ARE NOT TO BE STORED INSIDE HANDSINKS AT ANY TIME.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels. ESTABLISHMENT DOES NOT HAVE A SUPPLY OF INDIVIDUAL DISPOSABLE HANDSINK TOWELS. MANAGER STATES THAT ESTABLISHMENT USED LAST OF SUPPLIED DISPOSABLE TOWELS OVER 24 HRS. PRIOR TO INSPECTION. NO HANDSINKS, INCLUDING BATHROOM HANDSINKS, HAVE A SUPPLY OF DISPOSABLE TOWELS.
- THE HOT WATER CYCLE OF MECHANICAL WARE WASHING MACHINE DOES NOT REACH THE RECOMMENDED MINIMUM WASH TEMPERATURE OF 120 DEGREES FARENHEIT. IN ADDITION, THERMOMETER OF MACHINE NOT REGISTERING TEMPERATURES.
- * 229.163(b) Demonstation of Knowledge. b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority
- 229.166 (i) (5) (A)plumbing repairs. Plumbing system not repaired according to law. REPAIR ALL PLUMBING THAT IS NOT OPERATING AS DESIGNED, INCLUDING LEAKING DRAIN LINES AND WATER SUPPLY LINES.
- Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. NO CERTIFIED FOOD MANAGER PRESENT AT TIME OF INSPECTION. CERTIFIED FOOD MANAGER CERTIFICATE PRESENT BELONGS TO ESTABLISHMENT G.M. WHO WAS NOT PRESENT.
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07/14/2015 | 70 |
- 229.163 (e) hands and arms. Food employees not keeping their hands and exposed portions of their arms clean. 229.163 (f) (1) 20 seconds. Food employees not cleaning their hands ( or surrogate prosthetic devices for hands or arms) and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified. 229.163 (g) Wash before RTE. Employees not following approved procedures for washing hands or using a suitable utensil or single use gloves when handling ready-to-eat foods. 229.163 (h)- before handling. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE FAIL TO WASH HANDS AFTER HANDLING TRASH/DEBRIS AND PRIOR TO DONNING SINGLE SERVICE GLOVES AND PROCEDING TO HANDLE/PREPARE FOOD. NOTIFIED MANAGER ON DUTY OF INFRACTION.
- 229.163 (n) (1) eat.drink.smoke. Employees eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. ALL PERSONAL FOOD MUST BE KEPT IN A DESIGNATED AREA THAT IS SEPERATE FROM AND AWAY FROM FOOD, FOOD EQUIPMENT, AND FOOD PREPARATION TABLES/COUNTERS. INSPECTOR WITNESSED FOOD EMPLOYEE'S PERSONAL DRINK BEING KEPT AT FRONT FOOD PREPARATION COUNTER WHERE FOOD ITEMS ARE PREPARED FOR SERVICE
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified. Ready-to-eat food is present that may have been contaminated by an employee that was restricted/excluded. Food contaminated by food employees, consumers or other persons through contact with their hands, bodily discharges or nasal or oral discharges, or other means shall be discarded. INSPECTOR WITNESSED THE FAILER OF FOOD SERVICE EMPLOYEE TO WASH HANDS BEFORE DONNING SINGLE SERVICE GLOVES AND HANDLING FOOD (PREPARING HAMBURGERS, BREAD, CONDIMENTS, ETC.)AND AFTER HANDLING TRASH AND DEBRIS, AND IN DOING SO COULD HAVE CROSS CONTAMINATED SAID FOOD.
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels Supply each handwash station with individual disposable paper towels. HANDWASHING SINK AT FRONT GRILL AREA MISSING INDIVIDUAL DISOPOSABLE PAPER TOWELS.
- * 229.163(b) Demonstation of Knowledge. Violation Codes (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority PIC could not successfully demonstrate required knowledge. Registering and successfully completing a Food Manager Certification course A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF BUSINESS OPERATIONS.
- 229.165 (a) (5)galvanized metal. 229.165 (n) (1) (C)at least every 4 hrs. Equipment food-contact surfaces and utensils used with potentially hazardous food not cleaned throughout the day at least every four hours. Food contact surfaces of equipment are not being cleaned every 4 hours. MILK-SHAKE MIXING EQUIPMENT, SPECIFICALLY THE STAINLESS STEEL MIXING STEMS, MUST BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS. MANAGER INDICATED THAT SAID EQUIPMENT IS CLEANED ONLY AT NIGHT. 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. ALL INTERIORS OF ALL REACH IN COOLERS, ALL REACH IN FREEZERS, MUST BE CLEANED AND ALL DIRT DUST, DEBRIS, AND FOOD RESIDUE REMOVED.
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03/16/2015 | 79 |
- Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Observed a leak near the walk in cooler and below the 3 compartment sink. Leaks must be repaired so that waste water is being properly disposed of and not dripping directly onto the ground.
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08/20/2014 | 94 |
- * 229.163(b) Demonstation of Knowledge. b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority Registering and successfully completing a Food Manager Certification course A CERTIFIED FOOD MANAGER MUST BE PRESENT AND ON DUTY DURING ALL HOURS OF OPERATION
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02/27/2014 | 97 |
- 229.163 (h) (8) before gloves. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.165 (r) (3) (D)no sanitization. Exposure time used in relationship with a combination of temperature, concentration, and pH that yields no sanitization, as defined. MECHANICAL WARE WASHING EQUIPMENT/MACHINE MUST BE PROPERLY SUPPLIED WITH CHEMICALS REQUIRED TO PROPERLY AND HYGENICALLY WASH, RINSE, AND SANITIZE ALL WARES. INSPECTOR FOUND WARE WASHING MACHINE BEING OPERATED WITH NO CHEMICAL SANITIZATION SOLUTION BEING APPLIED TO RINSE/SANITIZING CYCLE. (BOTTLE OF SANITIZING CHEMICAL WAS EMPTY AT TIME OF INSPECTION) C.O.S.: MANAGER CORRECTED ON SITE.
- 229.165 (d) (1) (A)smooth. Multiuse food-contact surfaces are not smooth. 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. FOOD CONTACT SURFACES OF EQUIPMENT USED IN FOOD SERVICE, INCLUDING CUTTING BOARDS, MUST HAVE SMOOTH, EASILY CLEANABLE, SURFACES FREE OF DEEP GROVES AND CHIPPED, CRACKED ENDS AND EDGES. DEEP GROVES PRODUCED BY REGULAR USE PREVENTS PROPER AND ADEQUATE WASHING AND SANITIZING. 1) REPLACE EXISTING CUTTING BOARDS OR RESURFACE SAID.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. EXTERIOR SURFACE OF KNIFE HOLDING APPARATUS FOUND WITH ACCUMULATION OF DIRT AND FOOD DEBRIS ON THE SURFACE THAT COMES IN DIRECT CONTACT WITH CLEAN CUTTING UTENSILS
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10/29/2013 | 90 |
| No violation noted during this evaluation. | 10/10/2013 | 100 |
Restaurant representatives - add corrected or new information about Smashburger, 8802 Potranco Rd #111, San Antonio, TX »