- Observed an unlabeled spray bottle by the mechanical warewasher. Label all spray bottles with the common name of the toxic material.
- Observed a cup of coffee near the hot hold station during the time of inspection. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Supply each handwash station with individual disposable paper towels (kitchen hand sink, COS).
- Ensure the ice machine is cleaned on a regular basis to prevent mold/mildew growth.
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12/15/2015 | 87 |
- Potentially hazardous food must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. During time of inspection a large container of refried beans that was prepared yesterday (as stated by manager) had an internal temperature of 81°F. Food was promptly and voluntarily discarded by manager. Ensure foods are prepared in smaller batches or separated into smaller containers to allow for faster cooling.
- Shell eggs not treated to destroy salmonella shall be stored at 45°F or less.
- 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.
- Clean food contact surfaces.
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09/18/2015 | 83 |
- Food items stored in the walk in cooler that were prepared the previous day were not at the proper cold hold temperature and were discarded.
- Maintain written procedures at the establishment to ensure compliance when time is used as apublic health control. Fried potatoes held at 52 degrees F.
- Ready-to-eat, PHF may be held out of temperature control if they are marked with a discard time.
- PHF held out of temperature control must be discarded within 4hrs.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Sanitizing step must be included when washing large pots and pans by hand.
- Install an air gap of two times the diameter of the drain line between the food handling equipment (ice machine) and the sewer line. Ice machine drain line must be properly plumbed to the sanitary sewer.
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04/17/2015 | 82 |
- 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 to work, or control measures approved by the regulatory authority.
- 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Observed a knife in the handsink.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: store only clean knives/utensils in the buckets for clean knives, clean shelves in kitchen.
- 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 food containers that are damaged/cracked.
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04/03/2014 | 89 |
- 229.163 (n) (2) (A) closed beverage container. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.163 (i) not in HWS. Employees must wash hands in a handwashing sink, not in warewash or mopsink.
- 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.
- 229.166 (f) (2) (A)HWS>100F. Hand sink in Employee restroom must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
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10/31/2013 | 88 |
- 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) (II) separation raw/cooked. Store raw eggs/poultry on shelf under all foods to prevent cross contamination.
- 229.166 (f) (2) (A)HWS>100F. Provide for hot water of at least 100F in the employee and Ladies restrooms.
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of roaches by employing Integrated Pest Control Management.
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material.
- Use only pesticides that are formulated for Food Establishment use inside the facility.
- 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.
- 229.166 (g) (3) mop sink. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water. For the meantime, dispose the waste/mopwater in the toilet/s, not outside in the back area.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: clean and sanitize inside ice machine, storage shelves, shelves in kitchen area, grill area, etc.
- 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. Provide a thin probe thermometer.
- 229.165 (f) (12) (B)integral thermomter. Provide thermometer in reach in cooler.
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06/24/2013 | 70 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135?F to 70?F within 2 hrs. **Potatoes (boiled) were observed at 81F in the walk in beyond time allowed.**
- 229.166 (i) (1) (B) HWS improper use. **HWS used as storage and utensil washing.**
- 229.164 (a) - Honestly presented. **Spoiled and moldy lemons and bell peppers mixed in with other vegetables and fruits.**
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. **Numerous food containers without any date marking/system.** Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.163 (n) (1) eat.drink.smoke.. **Observed an employee drinking above and around food prep areas.**
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. **HWS was blocked with food container and utensils.**
- 229.168 (e) toxic container for food. Container used to store toxic items is being used for food service. **Observed Home Depot and washed out NON-FOOD GRADE 5 gallon buckets used as Food Containers.**
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. ** Dirty dishes and food containers (12 items counted) stored above other food items (highest shelf) in the walk in cooler.**
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
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09/28/2012 | 71 |
- Potentially Hazardous food not at required temperature in cooling unit. **Condiments in ice/cold hold observed at 61F.**
- 229.163 (h) (5) handling soiled equip.. ** Observed two employees transition from handling soiled equipment to food/cooking without any hand washing. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- 229.164 (a) - Honestly presented. ** Observed Sausage at ambient temperature (83F), no attempt to cool, out for ease of use.**
- 229.164 (e) (1) (D) (ii)Bare hand documentation. **Soiled employee hands due to failure to wash hands after handling unsanitary equipment.** 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 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. **Observed PHF containers in walk in cooler without and consume by dates.**
- 229.165 (k) (11)sanitizing water >171 F. **Observed highest temperature during heat cycle at 120F.** All mechanical ware washing machine temperature(s) not at 180?F.
- ** No employee on site with FOOD MANAGER CERT.**
- 229.165 (q)food contact not sanitized. ** Observed utensils (knives, can opener) in the ready for use container with raw meat and heavy grease on the knives and other utensils.** Clean Potentially Hazardous Food contact surfaces and equipment.
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11/21/2011 | 70 |
- please clean the vent hood baffles...
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11/30/2009 | 97 |
| No violation noted during this evaluation. | 01/06/2009 | 81 |
| No violation noted during this evaluation. | 02/13/2008 | 69 |
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