Potentially Hazardous Foods (PHF) must be maintained at 135?F or above.
07/13/2015
95
No violation noted during this evaluation.
02/05/2015
100
No violation noted during this evaluation.
05/09/2014
100
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.
229.165 (f) (12) (B)integral thermometer. Install a thermometer to cooler.
06/27/2013
94
Potentially Hazardous food not at required temperature in cooling unit. **Observed nunmerous containers of PHF food items ranging from 53 to 65F in 2 coolers in the kitchen.**
229.163 (n) (2) (C) contaminate surroundings. **Observed employee storing personal coat on to be used "clean" dishware by handing the coat on the drying dishware rack.** All peronal items must be stored out of all prep areas/kitchen.
229.164 (a) - Honestly presented. **Observed cooked chicken in cooler with a strong spoiled smell and at 57F over 24hrs post prep.**
229.164 (f) (2) (A) (ii) (III) diff. times or area. Not arranging each type of equipment to prevent cross contamination of each type of raw animal product. ** Observed Cooked chicken (spoiled) lid on alfredo sauce and the alfredo lid on the spoiled chicken, condemned both.**
229.165 (g) (1) equipment not sufficent. ** The condiment cooler is not to be used until proven the cooler is able to maintain proper temperature.**
229.165 (m) (1) (B)grease and soil accumulation. ** Observed Grease and food debris on dishware and dishware drying rack.** All dishes that have come into contact with the drying rack and the rack must be washed and sanitized prior to its use.**
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