Facility
Related Reports GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 09/05/2024
Score 94
32 Observed broken container of food. Ensure all utensils and equipment are free of chips, cracks, breaks, and other physical imperfections. Discard/repair all damaged utensils and equipment.. 4-201.11 Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
42 Observed some grime and food debris in between and under equipment. Ensure all non-food contact surfaces of equipment are clean and maintained. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
39 Observed an accumulation of dirt on the inner lid of the ice machine. Ensure all surfaces of equipment are clean and maintained. 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
33 Observed ware washing machine not properly dispensing sanitizer between 50PPM-100PPM. Ensure the ware washing machine is properly dispensing sanitizer between 50PPM-100PPM. Ensure to use the sanitizer testing strips every day before using the ware washing machine. Let the cycle run a few times before testing/using the machine. 4-204.117(A) Ware washing machines, automatic dispensing of detergents and sanitizers. A ware washing machine that is installed after adoption of these rules by the regulatory authority, shall be equipped to automatically dispense detergents and sanitizers.
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 05/13/2024
Score 98
45 Observed soiled wall and floor under the 3 compartment sink. Ensure there is a general deep cleaning of the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs..
42 Observed soiled components of the can opener equipment. Ensure all non-food contact surfaces of equipment are maintained clean and free from debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
42 Observed soiled fan grated in the refrigerator. Ensure all non-food contact surfaces of equipment are maintained clean. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
45 Observed broken floor tile near the main cook line. Ensure all physical facilities are maintained in good repair. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 01/12/2024
Score 97
42 Observed an accumulation of dust, dirt, and food debris in-between/under equipment and inside the coolers. Ensure all non-food contact surfaces are clean and maintained. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
39 Observed handles from food scoops touching the food line in the bulk food containers. Ensure all handles are stored above the food line in bulk food containers. 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.
45 Ensure there is a general deep cleaning of the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs..
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 08/04/2023
Score 97
31 Observed hot water reach only 91 F from the hand washing sink located next to the ice machine. Ensure all the hot water from hand washing sinks reach at least 100 F. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
42 Observed an accumulation of food debris in-between the gaskets from the cold hold unit in the bakery area. Ensure all non-food contact surfaces are maintained clean. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 03/21/2023
Score 94
31 Observed a tube from the walk in cooler draining in to one of the hand washing sinks. Ensure that hand washing sinks are used for hand washing only and nothing else. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
39 Observed broken handle from refrigerator. Ensure all equipment is maintained in good repair. 4-501.11 Good repair and proper adjustment..
39 Observed rusting cold hold unit lid Ensure all equipment is maintained in good repair. 4-501.11 Good repair and proper adjustment..
18 Observed unlabeled spray bottles. Ensure all in-use spray bottles are labeled with common chemical name. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 12/09/2022
Score 91
21 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. Observed no certified food manager present during time of inspection. Ensure there is at least one certified food manager present during all hours of operation.
31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed a tube from the walk in cooler draining in to one of the hand washing sinks. Ensure that hand washing sinks are used for hand washing only and nothing else.
19 5-202.13 Backflow prevention, air gap. Observed a draining pipe, located next to the white refrigerator, touching the rim of the drain. Ensure there is at least a 1 inch air gap between the pipe and rim of the drain.
39 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location. Observed clean dishware stored in a dirty container. Ensure all clean utensils/dishware are stored in a clean, dry location.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed containers of pickles stored on the floor of the walk in cooler. Ensure all food is stored at least 6 inches above the floor.
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 07/26/2022
Score 99
39 Observed soiled interior of ice machine. Ensure interior and exterior of ice machine is clean to sight and touch
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 03/25/2022
Score 96
39 Observed soiled interior of ice machine.
Ensure interior and exterior of ice machine is clean to sight and touch.
19 Observed ware washing machine pipes not having an airgap.
Ensure an air gap is installed.
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 08/20/2021
Score 94
1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F. Cooked potentially hazardous foods(Approx. 20 lbs of prepared beans and prepared cheese at 47-48 F, located in the walk-in cooler prepared: 8-19-21, not cooled from 70°F to 41°F or below. Cooked TCS food must be cooled within a total of six hours, from 135 degrees F to 41 degrees F or less.
Ensure proper cooling methods are used to reach required cooling times by using one or more of the following methods: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods.
NOTE: All time-Temperature abused items condemned and voluntarily destroyed by the PIC, IAW the City Ordinance.
20 * 228.151(a)(2) Capacity and drainage. The floor drain, underneath the ice machine, backed up into the kitchen. Ensure the floor drain is serviced and repaired by a licensed plumber.
GREEN VEGETARIAN CUISINE CO.
255 BASSE E #310
San Antonio , TX 78209
Date: 04/01/2021
Score 98
22 * 228.33(c) Food Handler Training criteria. This establishment shall maintain on premises a current certificate of completion of the food handler training course for each food employee.
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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