- Food storage containers and lids must be in good repair
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02/02/2016 | 97 |
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Department if the certification is not issued by an ANSI accredited organization. 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. Manager on site is currently taking the certification course.
- Inserts must be in good repair and be smooth, easily cleanable and non-absorbent.
- Post most recent graded inspection report in customer view.
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09/14/2015 | 91 |
- Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. Certified food manager is not working today.
- Chapter 13 Article VI Once you receive your certificate 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 ($15.45) at 1901 S. Alamo, Moday through Friday between 7:45 am and 4:30 pm.
- Food storage containers must be in good repair and be smooth, easily cleanable and non-absorbent.
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07/09/2015 | 94 |
| No violation noted during this evaluation. | 05/29/2014 | 100 |
| No violation noted during this evaluation. | 07/29/2013 | 100 |
- 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. 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.
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04/06/2012 | 97 |
- 229.163 (h) (8) before gloves. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens, etc. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
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04/26/2011 | 96 |
- Please provide for all potentially hazardous foods to be rapid reheated to 165 degrees farenheit before placing in hot hold unit; PHF's shall not be cooked using a hot holding device.
- (a).Please provide for dry rags to be used to wipe up spills, and then properly stored away in a hamper. Soiled dry rags shall not be stored on food contact surfaces. (b). Please provide for all personal items to be stored in a designated area.
- Please provide for all toxic materials to be properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing, and/or partitioning.
- Please provide for at least one person per shift to be a Certified Food Manager. (please see handout).
- (a). Please provide for all non-food contact and food contact surfaces to be maintained clean & sanitary. (b). Please provide for all equipment and utensils to be free of open seams, cracks, chips, inclusions, pits, and similar imperfections.
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05/04/2010 | 82 |
| No violation noted during this evaluation. | 11/18/2008 | 100 |
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