- Provide soap/towels at every hand sink. OBSERVED FRONT HAND SINK WITHOUT SOAP AND PAPERTOWELS(LOCATED AT THE BOTTOM).
- Certified Food Manager (CFM) should be present at establishment during all hours of operation. Ensure that all CFM certifications are registered with the city. Take CFM certificates to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.
- Food permit and Inspection report were not posted. Ensure that the most current food inspeciton report as well as the food permit are posted in public view
|
02/22/2016 | 91 |
- Observed UltraKill Ant & Roach killer in kitchen. Only commercial grade pesticides may be used inside food establishments
|
09/25/2015 | 97 |
- Observed a rack, box and scoop being stored inside the hand sink. Ensure that items are not stored inside this sink so that it is accessible. Hand sink may only be used for hand washing.
- Observed UltraKill Ant & Roach killer in kitchen. Only commercial grade pesticides may be used inside food establishments.
- Certified Food Manager should be present at establishment during all hours of operation. Ensure that all Certified Food Manager certifications are registered with the city. To do so, take certificates down to 1901 S. Alamo, Monday through Friday between 7:45am and 4:30pm to have certificates registered for a fee of $15.45.
- Food permit and Inspection report were not posted. Ensure that the most current food inspeciton report as well as the food permit are posted in public view.
|
05/28/2015 | 87 |
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- Ch 13, Art II, section 13-26 Display permit. Post most recent graded inspection report in customer view.
|
09/22/2014 | 94 |
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.168 (c) (1) toxics stored. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
|
03/25/2014 | 94 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
- Observed spray bottle without a label. Ensure spray bottles are labeled with chemical name
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view.
- Observed drain pipe from ice machine without an air gap. Ensure there is an air gap that is two times the diameter of the pipe between the top of the drain and bottom of the pipe.
- Front refrigeration unit is holding an ambient temperature of 54F
- No sanitizer is used during manual washing of in use dishes and utensils.
- Food contact surfaces inside the front refrigeration unit needs to be cleaned and sanitized.
- 229.163 (i) not in HWS. Use this sink is for handwashing only.(Observed plastic tops and sample cups inside front designated handwashing sink.)
|
10/29/2013 | 70 |
- At time of inspection, hot dogs in front refrigerator were at 55 degrees F. Ensure all food being stored cold is at 41 degrees F or below. Approximately 1 lb of hot dogs were discarded.
- At time of inspection, front refrigerator was at 46 degrees F. Ensure refrigerator is at 41 degrees F or below.
- Observed spray bottle without a label. Ensure spray bottles are labeled with chemical name.
- At time of inspection there was not a certified food manager present. Ensure there is at least one certified food manager present during hours of operation. If there is not a certified food manager present at the next health inspection, a citation will be issued due to a repeat violation.
- Observed drain pipe from ice machine without an air gap. Ensure there is an air gap that is two times the diameter of the pipe between the top of the drain and bottom of the pipe.
|
05/16/2013 | 83 |
- Refrigerated, ready-to-eat, PHF foods 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.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Clean the area around the lemonade dispenser.
|
08/23/2012 | 87 |
- Hot dogs stored in the reach in cooler at 46 degrees F
- Unmarked opened package of hot dogs held in the reach in for greater that 24 hours were discarded
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Live roach observed in the cabinet under the soda fountain Eliminate the presence of insects by using any approved means.
- Observed rodent droppings in the cabinet under the soda fountain. Eliminate the presence of rodents by using any approved means
- A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Take the Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo. ($15.45) Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
|
11/21/2011 | 79 |
- Store toxic items below and away from food areas. Store tooth picks away drom spray bottles
- Food manager must be on site during hours of operation.
|
05/12/2011 | 94 |
- Hand wash station has no paper towels.
- Evidence of insects observed. Dead and live roaches inside of cabinets. Pest control service must treat establishment with in the next 10 days. Please save receipt of service for inspector to see. Clean/ sanitize all insect contaminated areas.
- Ice machine moldy; must be cleaned/ sanitized properly.
- A Certified food manager must be present on every shift for any establishment who has open food handling. (Take online at: www.learn2serve.com or San Antonio Community College offers course in classroom setting.)Establishment has at least 30 days to enroll someone in course.
|
08/25/2009 | 88 |
| No violation noted during this evaluation. | 03/11/2009 | 90 |
Restaurant representatives - add corrected or new information about Pretzelmaker, 2310 Military Dr Sw 424, San Antonio, TX »