- 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) 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-8732.
- Observed an unlabeled spray bottle with blue liquid near the hostess station. Ensure all spray bottles are properly labeled with their chemical contents.
- Observed an employee filling a bucket of chicken marinade with water from the hand washing sink. Ensure the hand washing sink is used for hand washing only.
- Ensure food is stored at least six inches above the ground (chicken in the walk-in trailer).
- During the time of inspection the sanitation buckets used for cleaning tables had approximately 200ppm of chlorine. Ensure chlorine levels are between 50-100 ppm in materials used for sanitizing.
- Clean equipment used for storing foods in reach in units (ice chests used as chicken holding units).
- Observed raw bacon being stored at approximately 79F in the barbecue room during the time of inspection. Ensure potentially hazardous foods (such as raw meats) are stored at 41F or below if they are not to be used for immediate cooking.
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02/25/2016 | 82 |
- Observed a lemon wedge and food debris in the handwashing sink during time of inspection. Use the handwashing sink for handwashing only.
- Replace damaged cutting boards.
- Clean equipment used for storing foods in reach in units (ice chests used as hold units).
- Observed severely burned and cracked wooden serving dishes during time of inspection. Food contact equipment must be in good repair.
- Ensure food is stored at least six inches above the ground (onions in walk-in trailer).
- During time of inspection sanitation buckets used for cleaning tables did not contain chlorine for sanitation. Ensure chlorine levels are between 50-100 ppm in materials used for sanitizing.
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10/06/2015 | 93 |
| No violation noted during this evaluation. | 06/11/2015 | 100 |
- Observed bucket with tongs in hand washing sink. Use this sink is for hand washing only.
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04/01/2015 | 93 |
- 229.167 (e) (2) no soap. Supply walk in cooler handwashing sink with soap.
- 229.165 (r) (3) (D)no sanitization. Ensure dishwares are being sanitized by soaking for at least 30 secs in sanitizing solution (50-100ppm = 1/2 tsp of bleach per gallon of water).
- There must be at least one person per shift who is Food Manager certified.
- 229.166 (g) (1) (A) HWS not provided. Conduct all open food handling/food prep in food prep areas with the accessible handsink/s. Otherwise, install a handsink in the bbq pit room and in wait station area.
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11/13/2014 | 88 |
- 229.166 (i) (1) (B) HWS improper use. Handsinks must be used for handwashing only. Clean sinks.
- 229.166 (g) (1) (A) HWS not provided. Conduct all open food handling/food prep in food prep areas with the accessible handsink/s. Otherwise, install a handsink in the bbq pit room and in wait station area.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to faucet/s with hose/s
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03/04/2014 | 86 |
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventor to faucets with hoses.
- 229.166 (g) (1) (A) HWS not provided. Install handwashing sinks in food prep, food dispensing, or ware washing areas as needed (in outside grill area).
- 229.165 (h) (2)thermometer available. Install a thermometer to sandwich cooler.
- 229.163 (n) (1) eat.drink.smoke. Employees drinks must be consumned from covered cups with straws and AWAY from the food service line.
- Ensure walk-in cooler is able to hold foods at 41F or below. Foods for use on same day but beyond 4 hours from prep time may be stored on ice until cooler is repaired.
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04/09/2013 | 81 |
- Employee dumping drinks in hand sink ** Hand washing sink used as a dump sink...(ice and soda drink).** Only hands, water and soap are allowed in a hand washing sink. Use this sink is for handwashing only.
- 229.168 (b) working container not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
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03/22/2012 | 93 |
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