- Post or provide CFM for at least 1 person on duty during food operations *take certificate to the DBSC located 1901 S Alamo HEALTH desk to get a City of San Antonio issued ID. Only the City issued ID is acceptable for CFM requirement. Cost $15.45 each ID- post on site.
- All in use equipment must be in sound condition- remove tape from bread self service cabinets *clear cases for ciabatta/mini sub rolls
- Post most recent scored inspection report
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02/16/2016 | 91 |
- Post current permit- posted permit expired 5/2015
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06/15/2015 | 97 |
- Do not store any items in hand sink- jacket in hand sink
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10/31/2014 | 96 |
- Provide for an air gap with 1 ½ inches or two times the diameter of the pipe at the ice machine in bakery drain lines.
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02/28/2014 | 96 |
- Ensure all chemicals are properly stored. (Spray bottles containing sanitizers and degreasers stored on hand sinks at time of inspection.)
- Ensure all coolers are properly holding temperature at 41F or below. (Reach-in cooler in deli area measured at 55F at time of inspection.)
- Ensure all coolers are properly holding temperature at 41F or below. (Reach-in cooler in cocina area measured at 55F at time of inspection.)
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06/24/2013 | 94 |
- 229.164 (o) (6) (A) PHF>135....rice found at 111F(Deli)...Garlic chicken found at 128F (Deli)
- 229.166 (c) (3) hot water and pressure not sufficient at the Deli and Aguas Fresca(left) handsinks....
- 229.167 (p) (5) improper use of sinks....keep items out of handsinks(meat market)...
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02/28/2012 | 87 |
- 229.164 (o) (6) (A) PHF>135. Tacos in a hot holding unit were between 106-125 degrees F. Employees indicated that the food was cooked and placed in the hot holding unit at around 9:45 am. The tacos were voluntarily discarded. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep, or when time only is being used as a public health control.
- 229.163 (h) (8) before gloves. Observed employees fail to wash hands in between changing gloves and/or putting on gloves. Whenever employees change gloves or put on a new pair of gloves they wash first wash their hands.
- 229.164 (r) (1) (A) labeled properly. Food that is made and packaged at this establishment is not adequately labeled. All food that is made, packaged, and put out in self-service areas of the store must be labeled according to law. Label information must include where the food was made and/or packaged, nutritional information, common name of the food items, and a list of ingredients in descending order of amount used.
- A hand washing sink in the deli section and the hand washing sinks in the restrooms that employees use did not have access to hot water that was at least 100 degrees F. Repairs or modifications must be made to these sinks so that they have access to hot water that is at least 100 degrees F within 10 days.
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05/25/2011 | 84 |
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