- Proof of registration for the Food Manager Certification class will be required for the re-inspection in ten days. kathleen.prenzler@sanantonio.gov
- Clean the ice machine ice scoop holder
- Clean the spills from the liquid syrup jugs
- Clean the dish drying rack/container
- Clean the back splash area of the drink dispenser
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01/11/2016 | 94 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Clean the fountain drink dispenser nozzles
- Wires on the wire mesh skimmer must be in good repair.
- Thoroughly clean the grease build up from the wire mesh insert on the discard tray; the insert must be in good repair.
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09/17/2015 | 90 |
- Hand washing sink is for hand washing ONLY. Observed an employee washing items in the hand washing sink. Items were taken to the three compartment ware washing sink and properly washed.
- Maintain proper labels for bulk food items
- Damaged foods, heavily rim or seam dented canned foods shall not be used.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing.
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Chapter 13 Article VI Once you receive your certificate take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
- Provide an accurate thermometer for the reach in cooler near the grill
- Clean the interior of the Electro Freeze reach in cooler
- Clean the interior of the ice machine
- Posted permit expired 05/2015. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-0135.
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06/02/2015 | 68 |
- 229.171(f)permit required. Your food establishment permit is currently expired. Your establishment must obtain and post a valid permit within 10 days. 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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06/13/2014 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize shelves and gaskets in coolers, inside of ice machine, and other dirty food contact surfaces.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: clean exterior of grills, venthood, coolers, and build up on other food equipment and shelves.
- Unclog floor drain under ice machine. Eliminate wastewater on floor.
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07/17/2013 | 86 |
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. **Observed interior mold and scale in the ice machine. Observed the ice scoope stored on an unsanitary surface, store the ice scoop in a container or holster. Clean equipment when cross-contamination may have occurred.
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04/16/2012 | 97 |
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ** Observed PHF in the freezer without coverings. Protect food from contamination by storing food in packages, covered containers, or wrappings.
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09/19/2011 | 96 |
- Provide for all handwashing facilities to be used for handwashing only; unwashed containers with ice cream stored in handsink.
- Provide for all toxic chemicals to be properly stored away from food contact surfaces, near single-service, and single use condiments.
- Provide for all refrigeration units that contain potentially hazardous food items to be equipped with a thermometer properly working and properly calibrated at /- 2 degrees farenheit.
- Provide for all food contact surfaces and non food contact surfaces to be maintained in a clean & sanitary state. (a). Provide for wisk used for tea to be stored on a clean & sanitary surface. (b). Provide for ice machine to be professionally cleaned; visible bacteria on its surface. (c). Provide for all major equipment to be service; accumulated grease and dirt. (d). Provide for bulk container lid to be replaced; no longer easy cleanible, and can cause physical hazard. (e). Provide for lids to containers used to store tortillas to be cleaned and sanitized; visibly soiled. (f). Provide for racks located above three compartment sink to be cleaned and sanitized; debris is present.
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01/13/2010 | 87 |
- Provide for handwashing facilities to be used for handwashing only; ice and sanitizing towel observed in handsink.
- Provide for all non food contact surfaces and food contact surfaces to be cleaned and sanitized; holders for sugar and other single-service items needs cleaning; drain racks for utensils and wares; as well as providing for utensils and wares to be stored away sanitary. Also, the bottom portion of the open-top refrigeration unit needs cleaning. General clean-up is necessary pertaining to the floors throughout the whole establishment, specifically under all storage racks.
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09/24/2009 | 93 |
| No violation noted during this evaluation. | 06/04/2009 | 94 |
| No violation noted during this evaluation. | 12/11/2007 | 100 |
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