| No violation noted during this evaluation. | 03/01/2016 | 100 |
- All TSC foods must be held at or below 41 degrees F. All chopped vegetables in reach in cooler at 53 degrees F and up.
- Do not place any items inside hand sink for any length of time. Long stir spoon sitting inside front service hand sink
- At least 1 person on duty must be a CFM with credentials issued from City of San Antonio- currently no one on site has CFM
- Place accurate thermometers in reach in coolers. Reach in is at 53 degrees F and thermometer reads 38 degrees F
- Store first aid supplies in a kit or container. Pink stomach relief liquid in walk in cooler on bread cabinet.
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06/24/2015 | 82 |
- Clean equipment in use- cookie display case has accumulated food debris and tea maker hose has food debris/lays on top of tea decanter
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02/05/2015 | 97 |
- In use utensils/wares dirty.*cookie trays/edges and glass of reach in cooler tops/coffee dispenser rack (makes contact with dispenser)/ cutting boards- deep scars
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08/18/2014 | 97 |
- Post current permit- posted permit expired 05/2013
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01/02/2014 | 97 |
- Provide all hand sinks with hot and cold running water under pressure. (Hand sink did next to prep table did not have running cold water at time of inspection.)
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03/28/2013 | 96 |
- 229.171(f) Display current food permit.
- 229.167 (e) (3) (A) paper towels are need at back handsink.
- 229.167 (e) (2) soap is needed in ladies room.
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02/21/2012 | 94 |
- 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.**HANDWASHING SINK ALONGSIDE PREP AREA DOES NOT HAVE ANY SOAP
- 229.163 (h) (4)after eat, drink,etc.. Employee did not wash hands before donning gloves for working with food. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.**OBSERVED EMPLOYEE RETURN TO WORK AFTER EATING, RINSE HANDS (NO SOAP), PUT ON GLOVES, AND PROCEED TO FOOD PREP AREA
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06/14/2011 | 93 |
- 229.165 (h) (2)thermometer available. A reach-in refrigerator in the food service area did not have a working thermometer. Place a dial type or hanging type thermometer in this refrigeration unit.
- Ch 13, Art II, section 13-26 Display permit. A copy of the establishment's must recent graded health inspection was not posted in public view. Post a copy of this report in public view immediately.
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01/19/2011 | 94 |
- 229.164 (o) (6) (A) PHF>135. Broccoli and cheese soup on steam table was at a temperature of 120 degrees F; chicken soup on steam was at a temperature of 118 degrees F. Both items had been on steam table for an unknown period of time; manager on duty voluntarily discarded these items. Potentially hazardous food must be held below 41°F or above 135°F except during preparation, cooking or cooling or when time is used as a public health control.
- 229.163 (h) (8) before gloves. Observed employees fail to wash hands prior to putting on gloves and handling ready to eat food. Employees must wash hands prior to putting on gloves, prior to beginning food preparation, and whenever they change tasks that may contaminate food, clean utensils and equipment, and other single service and single use articles.
- 229.163 (n) (1) eat.drink.smoke. Observed employees' open drinks being stored on shelf directly over food preparation area. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.167 (e) (3) (A) no towels. Hand washing sink in food service area did not have paper towels. Supply the hand wash station with individual disposable towels.
- 229.167 (e) (2) no soap. Hand washing sink adjacent to food prep area did not have soap. Supply every handwashing sink with soap.
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06/15/2010 | 84 |
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