- 229.164 (o) (6) (B) (ii). Less than or equal to 41 degrees Fahrenheit. Potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. Observed Condiment items in a cold hold self serve that were above 41 degrees Fahrenheit. This unit is cooled by frozen ice in bottles. This method does not allow much contact with the metal pans in the cold hold. Use more contact to ice to keep the pans colder, cover to keep warmer air from heating the food.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared potentially hazardous foods placed in cold hold greater than 24 hours must be labeled with a date 7 days after the date prepared, day 1 is the day prepared. Observed items in refrigeration that were not labeled with a date to identify the consume by date. Label items with the consume by date. This was done while in the establishment.
- 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) 207-8732. There will be a 10 day re inspection on this item. According to city code passed 15 Sept 2015, as of 1 Oct 2015, this re-inspection will cost $103.00.
- 229.166 (f) (4) air gap 2x. An air gap of a minimum of 1 inch (or 2x the diameter of the inlet pipe) must be in place between the water supply inlet and the flood level rim of the plumbing fixture, equipment or not food equipment. Observed spray hose on three compartment sink when in the free hanging position does not have a proper gap. Have this repaired before the re-inspection.
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03/01/2016 | 84 |
- USE FOOD APPROVED PLASTIC LINERS FOR THE STEAM TABLE INSERTS. DO NOT USE TO GO BAGS AS LINERS FOR THE INSERTS. OBSERVED A TO GO BAG BEING USED AS A LINER FOR THE STEAM TABLE INSERT HOLDING THE RICE.
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10/12/2015 | 96 |
| No violation noted during this evaluation. | 07/15/2015 | 100 |
| No violation noted during this evaluation. | 03/30/2015 | 100 |
- 229.166 (i) (1) (B) HWS improper use. Use hand sink for hand washing only. Observed two sealed packages of beef inside kitchen hand sink. - Item corrected on site.
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11/13/2014 | 96 |
- 229.166 (f) (4) air gap 2x. Air gap on three compartment sink Spray hose is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw shelled eggs over whole cut beef. Seperate meats of different species, or use a proper stacking order in descending cooking temperature in cold hold. This order us usually: Poultry, beef, pork, fish and then cooked ready to eat. Remember ground meats have higher cooking temperatures than whole and place them lower.
- 229.168 (h) (1) restricted use pesticides. Restricted use pesticides found in the establishment. Use only approved pest control methods or a licensed pest control company.
- 229.164 (5) Contamination from other sources. Observed knife stored between table and unclean wall. Storing an in use knife like this contaminates other items cut with the knife. Clean and sanitize the knife, then keep in a clean and sanitized place when in use. The wall should be cleaned and sanitized routinely.
- 229.164 (o) (6) (B) (ii). 41 degrees Fahrenheit or less. Potentially hazardous foods placed in cold hold must be maintained at 41 degrees Fahrenheit or less. Cut and processed cactus leaf found in refrigeration unit at 53 degrees Fahrenheit. the refrigerator was maintaining 53 degrees. All other items in the refrigerator were not potentiially hazardous. Move the cactus to a refrigerator mantaining a proper temperature. Have the refrigerator serviced to maintain the proper temp.
- 229.165 (r) (3) (D)no sanitization.Observed cleaning of dishware without a sanitizing stage set up. Dishware must be washed, rinsed, sanitized using an appropriate mix of sanitizer, and then alowed to air dry.
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07/02/2014 | 81 |
| No violation noted during this evaluation. | 02/13/2014 | 100 |
- POST A CURRENT FOOD PERMIT OR PAID RECEIPT. CITY FOOD PERMIT CURRENT - EXPIRES: 3/31/14.
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10/17/2013 | 97 |
| No violation noted during this evaluation. | 05/02/2013 | 100 |
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