| No violation noted during this evaluation. | 03/22/2016 | 100 |
- 229.163 (n) (2) (A) closed beverage container. Observed a open personal plastic cup of water in the prep area without a spill proof lid. Drink was placed in spill proof drink container with a straw.
- 229.168 (b) working container not labeled.
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10/27/2015 | 93 |
- Potentially Hazardous food not at required temperature in cooling unit. Have unit serviced and ensure proper cold holding temperature of 41F or below.
- Repair plumbing at handsink so all parts stay secure.
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07/21/2015 | 92 |
- Observed hot holding thermometer observed in the refrigerator. Install a thermometer in small refrigerator.
- Potentially Hazardous food not at required temperature in cooling unit of 41F.Place ice on/around PHF product after preparation.
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03/16/2015 | 92 |
| No violation noted during this evaluation. | 11/19/2014 | 100 |
- Sanitizing solution in container at wrong concentration due to the addition of dish soap. Sanitizing solution concentration has the correct amount of
- All potentially hazardous foods must be held at 41F or below.
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04/17/2014 | 92 |
- 229.166 (i) (5) (A)plumbing repairs. Water leaking at mop sink and piping at 3 compartment sink. Investigate and correct.
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12/16/2013 | 97 |
- Oysters not at proper cold holding temperature of 41F. All potentially hazardous foods must held at 41F or below at all times.
- 229.168 (d) (2) (A) (i) use toxics according to label. Toxic items stored in establishment labeled for residence use only. Must use toxic items according to label only and must use only commercial products by a licensed techician.
- Waste water is leaking from plumbing piping of mop sink. Investigate and correct.
- 229.165 (m) (1) (B)grease and soil accumulation. Clean shelving unit used for microwave and remove accumulated dust and grease.Clean and sanitize inside of refrigerators. Clean vents of fryers and remove accumulated grease.
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08/08/2013 | 86 |
- Observed cough syrup on a shelf directly above containers of fish. Aprons hanging on utensil rolling cart. Place all personal articles in a desigated area away.Recommend installing hooks or alternative for personal articles.
- Water leaking from plumbing at 3 compartment sink. Investigate and correct.
- 229.165 (f) (12) (B)integral thermomter.COS
- Knives stored above refrigerator. Place knives in a clean and designated area. Clean inside of refrigerators. Observed a dead roach inside of cooler. Replace gaskets seals on refrigerators.
- Improper holding temperature for fish in walk in cooler. Add ice to fish between preparing and storing.
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03/19/2013 | 82 |
- Potentially Hazardous food not at required temperature in cooling unit. COOKED WHITE RICE - 55 DEGREES F; CUT FISH WITH SCALES - 65 DEGREES F.
- 229.165 (h) (2)thermometer available. Provide thermometer in IN ALL cooles.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food inside reach-in cooling units not properly cleaned. Ensure to clean interior walls of ice machine to elimiate mold.
- 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.
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12/12/2011 | 86 |
- COLD HOLD UNIT WAS AT 60F. THE UNIT CONTAINED SODAS AND TARTER SAUCE. THE TARTER SAUCE WAS AT 40F AND MOVED TO ANOTHER COLD HOLD UNIT. DO NOT STORE POTENTIALLY HAZARDOUS FOODS IN THIS UNIT UNTIL A TEMPERATURE OF 41F IS MAINTAINED.
- CHECK THAT ALL COLD HOLD UNITS/REFRIGERATORS HAVE WORKING THERMOMETERS. ALSO PROVIDE A WORKING THERMOMETER FOR THE WALKIN COOLER. CORRECT BY THE NEXT ROUTINE INSPECTION.
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07/19/2011 | 94 |
- STORE ALL CHEMICALS SUCH AS WINDEX SEPARATE FROM FOOD PRODUCTS AND SINGLE SERVICE ITEMS- COS.
- REPAIR MOP SINK SO THAT THERE IS HOT AND COLD WATER UNDER SUFFICIENT PRESSURE FROM THE FIXTURE. CORRECT BY NEXT ROUTINE INSPECTION.
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09/10/2010 | 94 |
- REPAIR MECHANICAL DISHWASHER SO THAT PROPER AMOUNT OF SANITIZER IS BEING DISPENSED. FOR CHLORINE THE RANGE SHOULD BE BETWEEN 50 T0 100PPM. NOTE: THE RESTAURANT HAS A WORKING COMPARTMENT SINK FOR WAREWASHING WHILE REPAIRS ARE BEING MADE TO THE DISHWASHER.
- DRAIN LINE SHOULD HAVE A 1 1/2 AIR GAP BETWEEN THE LINE AND THE CATCH BASIN TO PREVENT BACK SIPHONAGE CONTAMINATION. ALSO PERIODICALLY CHANGE OUT THE CATCH BASIN AS NEEDED.
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04/29/2010 | 94 |
- Label all spray bottles with name of chemical contents.
- All coolers to have working thermometers. Some coolers have thermometers others don't.
- Clean/Sanitize inside of ice machine.
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09/03/2009 | 91 |
| No violation noted during this evaluation. | 01/07/2009 | 97 |
| No violation noted during this evaluation. | 04/18/2008 | 86 |
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