- Observed a carton of 30 eggs sitting near the grill at 50F during the time of inspection. The manager stated the eggs had been sitting out for approximately 20 minutes therefore they were placed in a cooler. Shell eggs not treated to destroy salmonella shall be stored at 45°F or less.
- Do not store cooking utensils in buckets of standing water. Cooking utensils must be stored handle up in food or on a clean, sanitized surface.
- Observed an employee wash their hands in the three compartment sink during the time of inspection. Ensure employees wash their hands in the hand sink only.
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01/07/2016 | 88 |
- Use the handwashing sink for handwashing only.
- Ensure employees are following the proper handwashing policy if they are handling food with their bare hands
- Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
- Eliminate the presence of insects (gnats in back storage area) by using any approved means.
- Label chemical containers with the common name of the toxic material.
- Cutting boards must have a smooth surface.
- Ensure the ice machine located in the back storage room is cleaned regularly to prevent mold/mildew growth.
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09/28/2015 | 79 |
- Unccovered coffee cup above prep table. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Employees must eat, chew, drink from an open cup and use tobacco products in designated areas only. Employee chewing gum in the kitchen
- 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 to work, or control measures approved by the regulatory authority. Employees are washing hands once before handling Ready To Eat (RTE) foods
- Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) 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
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Food MANAGER Certification has expired. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Waste water was not draining and collecting in the kitchen and service room area. Drain was cleared and waste water has drained.
- Clean the ice machine near the back door.
- Clean the dish washing machine
- Open top reach in refrigerator must be in good repair, the refrigerator must not be leaking.
- The open top refrigerator lid (inside liner) must be in good repair.
- Store the in use knife in a clean dry location.
- Provide utensils with handles to dispense bulk foods
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05/21/2015 | 76 |
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.
- 229.163 (n)- eat, drink, smoke. Employees must not drink from an open cup or twist top containers while in the food service line and warewash areas.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas, remove all poisonous items from food areas
- 229.165 (f) (12) (B)integral thermometer. Install a thermometer to reach in cooler in food line.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean shelves inside reach in cooler, inside microwaves, shelves storing clean dishwares, and other food contact surfaces.
- 229.165 (d) (1) (B)free of breaks, cracks. Do not use damaged containers for storing foods.
- Ch 13, Art II, section 13-26 Display permit. Post current permit and most recent graded inspection report in customer view. 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.
- There must be at least one person per shift who is Food Manager certified.
- 229.163 (g) Wash before RTE. Employees not following approved procedures for washing hands prior to handling ready-to-eat foods. Provide a second control method at the handstation (such as a nail brush or a hand sanitizer).
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01/06/2015 | 77 |
- Potentially Hazardous food (PHF) not at required temperature in walk in cooler. PHF must be held at 41F or below in cooler/s. Condemned about 4 lbs of foods in walk in cooler. Do not store PHFs in walk-in cooler unetil it is able to hold foods at 41F or below.
- 229.163 (f) (2) (B) rinse clean warm H2O. Employees must wash and rinse hands with warm water (at least 100F). Repair handsink faucet. For the meantime, employees must turn on hot water knob under sink when washing hands.
- 229.163 (h) (4)after eat, drink,etc. Employee did not wash hands after engaging in other activities that contaminate the hands such as drinking from a water bottle. Note: Employees may not consume drinks in the food prep area, and must not consume from a bottle top container.
- 229.164 (o) (7) (A) consume by date (prepared). Properly date cooked foods stored in coolers that will not be consumned within 24 hours.
- Ensure all coolers storing potetnially hazardous foods have properly working thermometers.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside coolers, shelves of coolers, storage shelves, prep tables, etc.
- 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: replace worn out deep fryer baskets, food containers, etc.
- 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: clean accumulated grease and debris on exterior of food equipment, cooler door handles, storage bins, venthood, prep tables, etc.
- Ch 13, Art II, section 13-26 Display permit. 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.
- 229.164 (o) (7) (B) consume by date (pkgd). Properly date-mark packaged potentially hazardous foods that have been opened if food will not be consumed within 24 hours (for ex: tub of oysters and unused portion of processed meat).
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04/01/2014 | 78 |
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink, not in the warewash sinks.
- 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store vegetables/ready-to-eat/cooked foods and drinks on shelves above raw meats to prevent cross contamination.
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report and current Food Permit in customer view.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean inside sandwich cooler (gaskets and shelves) and shelves for storing food/food contact surfaces.
- 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: clean accumualted grease and debris on exterior of grill, microwave, cooler handles, venthood, etc.
- 229.164 (o) (7) (B) consume by date (pkgd). Properly date-mark packaged potentially hazardous foods that have been opened if food will not be consumed within 24 hours (for ex: tub of oysters).
- Monitor use by dates of potentially hazardous foods. Condemned half a pint of expired milk stored in the walk-in cooler.
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10/24/2013 | 82 |
- 229.164 (o) (6) (B) (ii). Potentially Hazardous food not at required temperature in the walk in cooler. Condemned potentially hazardous foods (PHF) held at 50-21F in the WIC. Do not store PHFs in walk in cooler until it is able to hold foods at 41F or below.
- 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.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store raw eggs in cooler on shelf under all other foods other than raw poultry.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, PHF foods held for more than 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.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of gnats by using any approved means. Employ Integrated Pest COntrol Management: approved treatment, maintaining a clean and dry facility and ensuring the structure is not conducive for harborage/entry (self-closing and tight-fitting outside doors, etc).
- There must be at least one person per shift who is Food Manager certified.
- Provide an airgap between the ice machine (in front area) drain pipe and floor drain equal to 2x the diameter of the pipe.
- 229.165 (h) (2)thermometer available. Install a thermometer to cooler (front) storing potentially hazardous foods.
- 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. Use a thin probe thermometer during all processes of food production.
- 229.165 (d) (1) (A)smooth. Repair/replace rusty walk-in cooler shelves loose walk-in cooler gaskets.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize cooler gaskets, grease and debris accumulated on non-food contact surfaces of equipment (cooking, hot-holding, etc).
- Ensure foods are in sound condition. Observed and condemned 3 lbs of moldy immitation crab meat and end piece of ham in walk-in cooler.
- Ensure foods are in sound condition. Observed and condemned about 1 pint of coleslaw sauce contaminated with a dead gnst stored in the walk-in cooler.
- 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.167 (p) (5) improper use of sinks. Use every sink for their designated purpose only: handsink for handwashing, warewash sink for cleaning untensils not rags, food prep sink for for food prep not for handwashing.
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05/09/2013 | 60 |
- 229.164 (o) (6) (A) PHF>135. Potentially hazardous food left out at room temperature not undergoing any process and time is not being used as a control. ** Observed Ground beef (cooked) and carne guisada at 128. Advised to reheat above 165F to avoid condemnation.**
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. **Observed heavy dust accumulation and rust in a container of chicken soup. Cover all food items for protection. Remove accumulated dust and remove all rusting surfaces to prevent cross containination.**
- 229.164 (o) (7) (A) consume by date (prepared). ** Observed numerous containers over 24 hrs with no date marking or date marking system.**
- Every shift must HAVE AT LEAST ONE PERSON WITH PROOF A FOOD MANAGER'S CERTIFICATION, NO PROOF WAS PROVIDE UPON REQUEST.
- 229.165 (m) (1) (A)not clean. Equipment not clean after using raw foods before using RTE foods. ** Ready to use clever was observed with heavy food debris on the cuting edge. All utensils must be cleaned and properly sanitizer prior to use without exception.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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03/13/2012 | 78 |
- 229.165 (k) (14) (A)chlorine solution is empty....please refill and rewash, sanitize....
- Cover leftovers......
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03/22/2011 | 93 |
- 229.163 (h) (6) wash as needed. Employees need to wash hands inbetween performing food preparation duties and performing other tasks such as cleaning dishes.
- 229.163 (n) (2) (A) closed beverage container. 229.163 (n)- eat, drink, smoke. Employees need to use closed beverage containers for personal use.
- #2- Potentially hazardous foods must be kept at 41F or less temperature.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees using bare handed contact with ready to eat foods need to have documentation of training on proper handling of ready to eat foods in which employee understands that two or nore barriers are needed in addition to initial handwashing before handling ready to eat foods.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of roaches at back storage areas.
- #27-Post inspection report within public view.
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09/22/2010 | 77 |
- Please provide that all foods on hot hold are maintained at 135F or above.
- Please provide a backflow preventer on necessary faucets in facility.
- Please provide date labels for all foods in cooler prepared and cooled for later usage.
- Provide that during business hours, someone working in facility is food manager certified.
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03/08/2010 | 84 |
| No violation noted during this evaluation. | 01/21/2009 | 61 |
| No violation noted during this evaluation. | 07/31/2008 | 96 |
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