- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Ensure that food contact surfaces are clean and in goods condition such as spout on frozen drink machines, bar soda dispenser holders, etc.
- Discontinue using broken/chipped wares.
- Reach in cooler was reading at 48 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Ensure that most recent inspection report is posted in public view.
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01/26/2016 | 85 |
- At time of inspection, hot water was not available. Was able to get hot water back on before the end of the inspection. Ensure that hot water is checked after any service is done with plumbing/water systems.
- Repair leak at hand sink near ice machine.
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09/28/2015 | 93 |
- All TCS foods must be at or below 41 degrees F* salmon/beef at 56 F. Condemned food items
- Employee drinks require a lid and a straw
- Supply hand towels at pizza oven area
- Label toxics in spray bottles
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05/28/2015 | 85 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Observed moldy limes in walk in cooler. Discard rotten fruit/vegetable.
- Observed 2 5lb 8oz cans of artichoke hearts heavily dented. Remove dented cans.
- Observed reach in cooler on prep line reasding 45 to 55 degrees F. Ensure that reach in cooler is repaired. Provide adequate refrigeration for potentially harardous food items needing to be on cold hold. Before leaving inspection, reach in cooler was reading at 40 degrees F. Food itmes were still higher in temperature. Will recheck on follow up.
- Hand sinks at bar area do not have hot water. Ensure that hot water is provided at all hand sinks, including bar, of 100 degrees F or above.
- Discontinue using broken/chipped/melted wares.
- Ensure that all food contact surfaces are clean and in good condition such as soda spouts and spout holders at bar, inside ice machine, storage for glasses in bar area, ect.
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01/23/2015 | 83 |
- Observed glassware and bar table top mats in handsinks in bar area. Do not store any items inside hand sinks for any length of time.
- Observed two large dented cans of vegtables. Remove dented cans from consumption supply.
- Observed several prepared foods without date labeling in walk-in cooler. Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Observed gnats in bar area and near mop sink area. Use effective means of pest control for gnats. Save service receipts for verification.
- 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 down 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.
- Observed ice machine with mold inside machine and on lid. Provide that ice machine is clean and free of mold to prevent contamination to ice.
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09/22/2014 | 79 |
- 229.164 (o) (7) (A) consume by date (prepared). Observed date labels on prepared food with the prep date and no use by date. Ensure prepared food (including chopped vegetables) that is kept for more than 24 hours has a date label that consists of the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1
- Observed 2 knives stored on magnetic strip with clean knife. Ensure wares are stored clean to sight and touch.
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12/02/2013 | 93 |
- 229.163 (n) (2) (C) contaminate surroundings. Observed employee's beverage stored on prep table while food (pizza) was being prepped. Ensure employee beverages are stored in an area that will prevent the contamination of food, wares, and single service/use items. Corrected on site
- 229.166 (i) (1) (B) HWS improper use. Observed handsink in beverage station with straws and ice. Ensure the handsink is used for handwashing only and not for disposing of beverages.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed box of raw shelled eggs stored on shelf above gallons of beverage. Ensure all raw animal products are stored below and away from ready to eat foods/beverages.
- 229.164 (o) (7) (A) consume by date (prepared). Observed date labels on prepared pastas with the prep date and no use by date. Ensure prepared food (including chopped vegetables) that is kept for more than 24 hours has a date label that consists of the USE BY date. The USE BY date shall not exceed 7 days from the prep day and the prep day will count as day 1.
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06/06/2013 | 88 |
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