MCALISTER'S DELI

Observations and corrective actions

Inspector remarks

Item #10 The ware washing machine must provide a proper level of sanitizer. As a general rule, the level should be tested on a daily basis using the strips. Steps taken if the sanitizer level is not reached. Use the three compartment sink sanitizing sink to sanitize dishware. This has a proper level. Call the company and have the machine looked at. The tube delivering the chlorine continued to have air bubbles in it, indicating that a proper dose is not being delivered into the system. Item #38 Time/temperature controlled for safety food, thawing. During thawing must TCS Food temperatures must remain at 5 degrees Celsius (41 degrees Fahrenheit) or less through out the food. The preferred method is cold holding thawing food at or below 41 degrees Fahrenheit. Other methods include: submerging food completely under continuously running cool (70 degrees Fahrenheit) with enough force to dislodge particulates; thawing in a microwave and immediately placed in cooking equipment to bring to a full cook; cooking it from frozen to fully cooked; and using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

ITEM #2 All items were documented then the system decided to go dead. Lost all documentation on what was thrown away and temperatures. Observed the refrigerator was packed tight not alowing the unit to circulate air. Once the items were discarded and the unit was empty it went to 41 degrease quickly.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item#2 The prep unit thermometer was indicating 52 degrees F. Refrigeration units have thermometers to see what temperature the unit is holding. if it is off, then action must be taken. Monitor the temperatures of units and act accordingly. Item #6 The establishment has a time only as a public heath control with written procedures. This allows vegetables and proteins to be kept off temperature control and states a time of 4 hours after being taken off temperature control shall be marked on the container. The container of pork had a 6 day discard date label and nothing to indicate a 4 hour time limit. Follow your written procedures and label items with a discard time at four hours.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #10 The ware washing machine must provide the sanitizing solution in the proper range. They tried trading out the feed and did not change the results. The service company was called. Sanitize the ware in the three compartment sink with quaternary ammonia for the sanitizing agent this is dispensing the proper amount. Item #28 Any prepared on-site TCS foods held greater than 24 hours must be labeled with a consume by date 7 days after date prepared with day 1 being the date prepared (date plus 6, example 1st of the month would be a consume by date on the 7th of the month). The start time on the label of the item above was 8/6 with a consume by date of 8/16. This is 11 days. Reviewing the company recipe fort he sauce shows a 10 day shelf life. Unless a information can be provided that this is a good shelf life date based on food safety, then it must be held at the 7 days.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #19 There must be a backflow prevention device between a fresh water source and any possible contaminant. With the spray hose on a sink, an air gap is used. The air gap is defined as a physical break between the fresh water outlet and the fill level of the plumbing fixture of a minimum of 1 inch or 2x the diameter of the freshwater outlet which ever is larger. Repair or replace the hose to provide this air gap when hanging freely. Item #19 The design standard for a pipe applied atmospheric vacuum breaker states that it must not be placed under constant pressure greater than 12 hours. Placing a shut off valve after the device leads to a situation where the shutoff valve is used to turn off the hose rather than the faucet. This puts the device under constant pressure greater than 12 hours. Remove the shut off valve after the hose or use a backflow prevention device installed by a certified backflow prevention plumber to install a backflow device for the application.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

ITEM #35 Effective hair restraint has two purposes: 1) it keeps hair from contacting food during preparation; and 2) it deters employees from touching the hair.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #31 The hot water temperature minimum required for a handwashing sink is 100 degrees F. There is a Temperature moderating valve on this sink, have it adjusted to meet the 100 degree minimum for the sink.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Inspector remarks

They had a release of the Ansul system around 7:30 PM the kitchen was closed for clean up. A review of actions taken was asked. They appear to have thrown away all exposed food. The system was being worked on for activation. They are not operating the kitchen until the system is back operational. A QR Code was left with management to aid in filling out the application for a permit.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Inspector remarks

a QR card was given to the establishment to aid in applying for the food permit.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #10 The ware washing machine must provide chlorine at a level between 50 to 150 ppm. The machine was checked for the reason, and it was determined the chlorine feed container was empty. This was corrected and provided 100 ppm. Item #37 Food must be covered when in storage and unattended. If in the process of cooling, it must be lightly covered for protection to allow air to help in the cooling process.

Inspector: John Payelle · Corrected on site: 1 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #2 The items in the refrigerator were above 41 degrees F. There was a date on them showing the date of preparation to be 4-27. Measurement using thermometer of the ambient showed 56 Degrees F on the top shelf. The items were discarded. Item #37 Food, food service items, and single use/service food items must be protected from splash. Suggest putting up splash shields on the sinks where handwashing can splash these items.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

Item #10 The ware washing machine must provide a level within the range of 50 to 150 ppm. After the management did a troubleshoot on the machine, the level fell into range.

Inspector: John Payelle · Corrected on site: 1 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #39 Items must be allowed to drain and to air-dry before being stacked or stored. Stacking wet items such as pans prevents them from drying and may allow an environment where microorganisms can begin to grow. Cloth drying of equipment and utensils is prohibited to prevent the possible transfer of microorganisms to equipment or utensils.

Inspector: John Payelle · Corrected on site: 1 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #5 Rapid reheating is from 41 to 165 degrees F within 2 hours. Heating it up in hot water from the hot water heater will not make this time-frame in the required time. Place it into a pot and heat on the stove, or in a boiling bath for rapid reheating. Item #35 Drinking in the kitchen area can only be from a clean, closed, spill resistant container and in a manner and place that minimizes the possiblity of contamination of food, food service items, and single use/service food items. Item #38 Item #38. The approved methods for thawing maintain the TCS foods below 41 degrees F in all portions of the food during the thawing process and the time it takes to process it. The best method for thawing is to keep the food refrigerated at 41 degrees during the thawing process. Other approved methods are: 1) thawing completely submerged under cool (70 degrees or less) running water with enough force to remove any dislodge particulates and for a time that keeps all of the food from going above 41 degrees F for more than 4 hours including the time used to prepare and cook, or the time to bring it back to 41 degrees F; 2) thawing in a microwave oven provided it is transferred immediately to conventional cooking equipment and fully cooked; 3) Brought from frozen to completely cooked in one step.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #22 The contents of the prep unit were discarded. No count of food product was taken. Check the thermometers inside the units on a regular basis and ascertain if the unit is maintaining temperature control. If the temperature is off, and you check every 4 hours then what is the unit can be rapidly cooled to 41 or less and used. Have the prep unit repaired or adjusted to maintain 41 degrees F or less. Use ice to cool the food in it until repaired.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #18 Toxic/poisonous items cannot be stored with Food, Food Service Items, and Single Use/Service Food items due to the possibility of contamination. Store toxic/poisonous chemicals away from or below these items. The sanitizer bucket must be stored off the floor, but not in a location that can contaminate food, food service items, or single use/service food items when used or spilled. They make hangers and floor stands for tight areas where you need a bucket. Item #19 A waste water line and a fresh water line must not be connected. This is to keep the fresh water source from being contaminated by a source of water of questionable quality. Connecting the two drains on the ice machine sets up a condition where the waste water from the ice production can contaminate the ice in the storage bin. Separate these drains. Ensure that an air gap is placed on the ice storage bin drain. An air gap is a physical break between the fresh water outlet and the fill level of the plumbing fixture of a minimum of 1 inch or 2X the diameter of the fresh water outlet.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #30 The establishment must post the current, valid permit as a requirement of operating food sales. The establishment is given 10 days to post the current, valid permit to continue food sales. If you cannot find the permit, a copy can be purchased for $15.45. If the permit has not been purchased, you can make payment with all late fees. Both actions can be accomplished at the health desk at 1901 Alamo St S. Questions can be directed to the Food and Environmental Fiscal Services at 210-207-8732. Operating hours for the Health Desk are 7:45 AM to 4:30 PM Monday thru Friday.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #21 In section 13-112, the city amends the state code by requiring a CFM be in the establishment every shift of 12 or fewer hours. Whenever the establishment is in operation; there must be one CFM in the establishment. The certificate of any training must be available for review in the establishment.

Inspector: John Payelle · Corrected on site: 1 · Repeat violations: 1

Inspector remarks

***ENSURE TO REMOVE CARDBOARD LINING FROM SHELVES AS THIS IS NOT AN EASILY CLEANABLE/NON-ABSORBENT SURFACE. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. ***FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. ***CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. ***FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. ***CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

ITEM LISTED BELOW HAS BEEN CITED AS A WARNING ***COURTESY: ENSURE TO PROVIDE OR HAVE SINK AND SURFACE TEST STRIPS READILY AVAILABLE AT ALL TIMES SO THE FINAL CONCENTRATION CAN BE PROPERLY CHECKED. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. ***FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. ***CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690

Inspector: Sean Gilbert · Corrected on site: 2 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

***FACILITY HAS A WORK ORDER TO REPAIR/REPLACE 3 COMPARTMENT SPRAYER DUE TO A SMALL LEAK COMING FROM SPRAYER. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. ***FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. ***CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. ***FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. ***CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

*****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Inspector remarks

***DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *****ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

***DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *****ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING

Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0

Inspector remarks

***CONTINUE TO INTENSIFY PEST CONTROL EFFORTS AROUND SOME OF THE DRAINS THROUGHOUT THE FACILITY WHERE GNATS WERE OBSERVED. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *****ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

***DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *****ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Inspector remarks

*****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *****ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

***HOT WATER WAS OFF WITHIN THE MEN'S PUBLIC RESTROOM; FACILITY WILL NEED TO ENSURE THAT BOTH THE HOT AND COLD WATER IS ON AT EACH HANDWASHING SINK PRIOR TO OPENING TO THE PUBLIC. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *****ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Inspector remarks

***A FEW BULK CONTAINERS/PACKAGES THAT NEED TO BE PROVIDED WITH A LABEL TO IDENTIFY THE COMMON NAME OF THE FOOD(CRUSHED PEANUTS/ETC.). ***ENSURE TO CLEAN A SMALL AMOUNT OF MOLD/MILDEW BUILDUP ON THE WALL JUST ABOVE THE LIP OF THE 3 COMPARTMENT SINK; ENSURE TO ALSO AFFIX THE 3 COMPARTMENT SINK TO THE ADJOINING WALL WHERE SEPARATED MORE THAN ONE MILLIMETER. ***DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *****ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *****ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. ****IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.***** PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.***** PLEASE SIGN PAPER COPY AND POST*****ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING

Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

***IF ESTABLISHMENT IS USING A ROP(REDUCED OXYGEN PACKAGING)FOR SOUPS AND THE FACILITY PROVIDES OR LABELS THE PRODUCTION TIME AND DATE ON EACH PACKAGE, KEEPS THE PRODUCT AT 41 DEGREES F AND BELOW DURING STORAGE, AND REMOVES THE SOUP FROM ITS PACKAGE WITHIN 48 HOURS AFTER PACKAGING, THEN A HACCP PLAN IS NOT REQUIRED. HOWEVER, IF THE ESTABLISHMENT DOES NOT COMPLY WITH THE PROCEDURES ABOVE, THEN FACILITY WILL NEED TO PROVIDE A HACCP PLAN FOR THE PACKAGED SOUPS BY THE FOLLOWING BELOW: A food establishment shall obtain a variance from the regulatory authority as specified in section §228.243(a) and (b) of this title before packaging time/temperature control for safety (TCS) food using a reduced oxygen packaging method except where the growth of and toxin formation by Clostridium botulinum and the growth of Listeria monocytogenes are control. Except as specified under paragraph (6) of this section, a food establishment that packages Time/temperature Control for Safety (TCS) food using a reduced oxygen packaging method shall implement a HACCP plan that contains the information: (A) identifies the food to be packaged; (B) except as specified under paragraphs (3) - (6) of this section, requires that the packaged food shall be maintained at 5 degrees Celsius (41 degrees Fahrenheit) or less and meet at least one of the following criteria: (i) has an aw of 0.91 or less; (ii) has a pH of 4.6 or less; (iii) is a meat or poultry product cured at a food processing plant regulated by the USDA or the department using substances specified in 9 CFR §424.21, use of food ingredients and sources of radiation, and is received in an intact package; or (iv) is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables; (C) describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: (i) maintain the food at 5 degrees Celsius (41 degrees Fahrenheit) or below and (ii) discard the food if within 30 calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premises consumption. (D) limits the refrigerated shelf life to no more than 30 calendar days from packaging to consumption, except the time the product is maintained frozen, or the original manufacturer’s “sell by” or “use by” date, whichever occurs first; (E) includes operational procedures that: (i) prohibit contacting ready-to-eat food with bare hands as specified under §228.65(a)(2) of this title; (ii) identify a designated area and the method by which: (I) physical barriers or methods of separation of raw foods and ready-to-eat foods minimize cross contamination; and (II) Access to the processing equipment is limited to responsible trained personnel familiar with the potential hazards of the operation; and (iii) delineate cleaning and sanitization procedures for food-contact surfaces; and (F) describes the training program that ensures that the individual responsible for the reduced oxygen packaging operation understands the: (i) concepts required for a safe operation; (ii) equipment and facilities; and (iii) procedures specified under paragraph (2)(E) of this subsection and §228.244(d)(2) and (4) of this title. (A) provide to the regulatory authority prior to implementation, a HACCP plan that contains the information specified under §228.244(d)(2) and (4) of this title; (B) ensure the food is: (i) prepared and consumed on the premises, or prepared and consumed off the premises but within the same business entity with no distribution or sale of the packaged product to another business entity or the consumer; (ii) cooked and heat all parts of the food to a temperature and time as specified in §228.71(a)(1), (2) and (3) of this title; (iii) protected from contamination before and after cooking as specified under §§228.65 - 228.74 of the this title; (iv) placed in package with oxygen barrier and sealed

Inspector: Sean Gilbert · Corrected on site: 3 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

***DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. ***** SIGN PRINTED COPY & POST IN PLAIN PUBLIC VIEW******Ensure ALL pages of this report are displayed in a conspicuous area that is in view for the public. Letter Grade Placards display is optional. ****If you have any questions regarding the report or any other issues please contact: 210-207-8853.***** Certified Food Protection Manager and Food Handler Requirements: At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program per shift. *****ALL Food Manager Certified employees must be certified with the City of San Antonio. This certification can be obtained by taking Food Manager Certificate and Identification to 1901 S Alamo to Health Desk and pay applicable fees. ******** The original food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers. *****All employees must be Food Handler Certified if handling food as of October 1st, 2016. If not with an ANSI (American National Standards Institute) approved course, then all Certified Food Managers must take the earned certificate to the City of San Antonio Department of Developmental Services, Health Department, located at 1901 S Alamo Street and pay $15.45 for an official CFM certification card issued by the CITY OF SAN ANTONIO METROPOLITAN HEALTH DEPARTMENT, or online at: F&[email protected]

Inspector: Sean Gilbert · Corrected on site: 2 · Repeat violations: 0