- Rice cakes and other food is packaged in the establishment with no labels on it. Prepackaged food must have a label with the name and address of the establishment that packaged it.
- There was a moist, dead, and fleshy bird carcass laying on the ground in the room labeled "office". All food must be stored appropriately, and off of the floor. Please do not leave moist, dead, and fleshy bird carcasses on the floor.
- Rice was stored on a shelf with no use by time. Time/Temperature Controlled food can be left out for up to 6 hours if it was originally below 41 °F, does not get hotter than 70 °F, and is labeled with a use by time.
- There were no paper towels at the hand wash sink. All hand wash sink be supplied with soap and paper towels.
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02/23/2016 | 85 |
- Parts of a pig that was butchered at 10:00 am were found at 48°F. The air temperature of the cooler was 50°F. All potentially hazardous food was kept above 41 °F for less than four hours and was cooled on ice. All potentially hazardous food must be kept below 41 °F.
- There was a whole cooked duck in the walk in cooler with no expiration date.
- No soap or paper towels at the hand sink.
- Cockroaches were found in a broken down cooler. Have a professional pest control company come out before 10/30/15.
- Raw meat was stored in trash bags and grocery bags. Food must be stored in food grade containers.
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10/20/2015 | 82 |
- Mold was growing on a vegetable and multiple frozen items.
- There were no paper towels at the handwash station, or in the restrooms.
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08/26/2015 | 93 |
- Food items portioned out into smaller bags need manufacturing labels.
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12/10/2014 | 96 |
- Provide soap and paper towel at hand sink.
- Establishment needs to put labels on items made at the store. Establishment has food manufacturing license expires 05/2015
- Observed work surfaces needing to be cleaned. Observed coolers and cooler shelves needing to be cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Replace cutting boards with heavy dents
- Establishment does not have current food permit posted. Invoice and check are posted. Go to 1901 S. Alamo M-F 7:45A-4:30P to settle any balance owed or to purchase copy of food establishment permit.
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06/11/2014 | 87 |
- Observed employee cut raw catfish with out washing his hands when returning from outside. 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.
- Observed metal bins inside the hand sink. Ensure hand sink is used only for hand washing.
- Observed no soap or paper towel at hand sink. Supply every handwashing sink with soap. Supply the handwash station with individual disposable towels.
- Observed roaches near the hand sink. Provide proper measures/methods to control and minimize presence of pests.
- Observed grease trap needing to be cleaned. Employee said they would be cleaning it by end of business.
- Observed work surfaces needing to be cleaned. Observed coolers and cooler shelves needing to be cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service.
- Pay for food permit and post.
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12/04/2013 | 77 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. 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.
- ENSURE TO STORE KNIVES ON CLEAN DRY SURFACES. KNIVES BEING STORED BETWEEN WALLS, SINKS, FOOD ACCUMULATED SURFACES.
- ENSURE TO PREPARE FOOD ON SMOOTH EASILY CLEANABLE NON ABORBANT SURFACES THAT ARE DURABLE. REFRAIN FROM USING CARBOARD BOXES AS THESE ARE NOT CLEAN SURFACES.
- 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. COOKED DUCK WITH NO TIME WHEN IT WAS REMOVED FROM TEMPERATURE CONTROL.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. ROACHES (ALL STAGES) OBSERVED NEAR HAND SINK AND MOP SINK AREAS.
- 229.167 (p) (11) (C)insects/pests not minimized. Insects in establishment and no bait stations or other control devices used. Eliminate the presence of insects by using any approved means. SWARMS OF DRAIN FLIES OBSERVED AT SEWER/DRAIN.
- ENSURE TO REPAIR LEAKING WASTE PIPES FROM UNDER MOP SINK.
- 229.165 (h) (2)thermometer available. ENSURE TO PROVIDE THERMOMETERS IN ALL COOLERS WHERE POTENTIALLY HAZARDOUS FOODS ARE STORED.
- 229.165 (m) (1) (B)grease and soil accumulation. Cutting board not in good repair. Cutting board must have a smooth surface.
- MULTIPLE WARES WITH ACCUMULATED FOOD DEBRIS STORED WITH CLEAN WARES ON SHELVING. ENSURE THAT ALL WARES(UTENSILS, COOKING PANS ETC) ARE PROPERLY WASHED, RINSED AND SANITIZED) AND STORED IN A CLEAN MANNER.
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06/25/2013 | 76 |
- Employee must properly wash hands after changing each tasks including after handling fish in aquariums or molluscan, shellfish, or crustacean in display tanks.
- Clean crab display case to allow for clear viewing of live crabs for sale.
- Clean Crab tank filters. Provide Oyster tags. Crab display tank dirty. Date mark refrigerated, ready-to-eat food. No tempertures were in use. No HACCP plan as cited in past inspection
- Supply the kitchen hand sink with soap & paper towels.
- Post most recent graded inspection report in customer view. 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.
- Replace damaged cutting board. Clean and sanitize all equipment to be used for food storage, display, prep, or service.
- Have a readily accessible thermometer in reach in coolers; and . Cooking without a temperature measuring device.
- Use 3 compartment sink for proper manual ware washing; sanitizing solution tested at 100ppm FAC
- Install a 2nd handwashing sink in or immediately adjacent to cooking area.
- No Certified Food Safety Manager present
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12/20/2011 | 67 |
- Establishment states that all temperatures for market day are within four hour time limit. Explained to establishment that they will need to maintain time and temperature logs for all Potentially hazardous foods in order to be in compliance.
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. Establishment claims that they are using four hour rule.
- 229.163 (n) (1) eat.drink.smoke. Food handlers observed eating and drinking in food preparation areas.
- 229.164 (r) (1) (A) labeled properly. 229.164 (r) (1) (B) (iv) manufacturer info. Food products need proper labeling to include place of business of the manufacturer, packer, or distributor.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees observed prepairing ready to eat foods without following necessary procedures. Please refer to Texas Environmental Food Code Guidelines for preparation of such ready to eat food products.
- 229.164 (p) (2) (B) (vi) (III)ROP-clean.sanitize. Establishment does not have a HACCP plan as required. 229.164 (o) (9) (A) (i) Time Only. Establishment states that all temperatures for market day are within four hour time limit. Explained to establishment that they will need to maintain time and temperature logs for all Potentially hazardous foods in order to be in compliance with HACCP Plan and or HACCP Procedures using time and or temperature controls. NOTE: Failure to comply will result in condemnation of all potentially hazardous food products subjected to temperature abuse.
- #12- observed blood on floor near meat products. Store food products away from blood to prevent the possibility of cross contamination issues. 229.164 (f) (2) (A) (iii) cleaning / sanitizing.
- 229.166 (i) (1) (A)HWS not accessible. Handwasing sink not accessible an or being used by emplyees. Boxes of fish stored inside sink.
- 229.167 (e) (2) no soap. No soap provided at handwashing sink.
- 229.167 (e) (3) (A) no towels. No towels provided for handwashing sink.
- 229.167 (p) (11) (C)insects/pests not minimized. Observed small bugs and or pests on surfaces of cutting utencils.
- 229.168 (d) (2) (A) (i) use toxics according to use. Observed bleach bucket at toxic level with no labeling of contents.
- 229.165 (f) (12) (B)integral thermomter. Provide thermometer for all refrigerators and or coolers holding potentially hazardous foods.
- 229.165 (m) (1) (A)not clean. Observed dirty utencils not clean to sight and touch. bugs and old food debris present on cleaver and other utencils.
- #26- Need to post heimlich advisory poster.
- 229.163 (n) (1) eat.drink.smoke. Customer smoking at meat cutting area.
- 229.165 (m) (1) (A)not clean. Clean all food preparation tables, contact surfaces and stoves and food processing equipment that comes in contact with food. Remember to use approximately a capful of bleach per gallon of water for sanitizing in wash, rinse, sanitize method.
- 229.168 (d) (1) (A) toxics for maintenance. Discontinue use of abt/roach spray because it is not intended for use in Food establishments. Use only chemical and or pesticide products intended for use in food processing and or commercial kitchens.
- 229.165 (m) (1) (A)not clean. Cutting boards appear dirty and deeply scarred. Not easily cleanable. Provide for resurfacing and or replacement of boards to ensure cleanability of food contact surfaces.
- #8- Observed employees wiping hands on dirty aprons. Ensure that employees are fitted with cklean aprons.
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04/27/2011 | 45 |
| No violation noted during this evaluation. | 08/13/2008 | 84 |
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