Facility
Related Reports ALAMO AUTO AUCTION
200 CALLAGHAN RD S
San Antonio , TX 78227
Date: 04/11/2024
Score 97
47 Ensure 2024 permit is posted in public view. 8-304.11(A) Permit posted.
27 Observed container of cooked beans above 80F cooling on shelf in reach-in cooler. Ensure that items are aggressively cooled using approved methods. CORRECTIVE ACTIONS: Items placed in ice bath. 3-501.15(A) Cooling method, criteria.
ALAMO AUTO AUCTION
200 CALLAGHAN RD S
San Antonio , TX 78227
Date: 10/12/2023
Score 100 ALAMO AUTO AUCTION
200 CALLAGHAN RD S
San Antonio , TX 78227
Date: 07/31/2023
Score 99
42 Observed food debris on inside of microwave. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
ALAMO AUTO AUCTION
200 CALLAGHAN RD S
San Antonio , TX 78227
Date: 03/21/2023
Score 100 ALAMO AUTO AUCTION
200 CALLAGHAN RD S
San Antonio , TX 78227
Date: 03/31/2021
Score 100 ALAMO AUTO AUCTION
200 CALLAGHAN RD S
San Antonio , TX 78227
Date: 02/20/2020
Score 84
39 228.68(b)(5) In-use utensils, between-use storage. During pauses in food preparation or dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with food that is not Time/temperature for Safety (TCS). At the time of inspection, there was food debris inside the container holding the ice scoop
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. At the time of inspection, there was water debris on the front panel of the ice machine
36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil. At the time of inspection, there was dirty rags being stored in front of the stove and on food prep tables.
43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant. At the time of inspection, there was a cover over the light fixture in the kitchen area that was falling off
39 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under 228.114 and 228.117 of this title. STORE IN USE UTENSILS PROPERLY.
9 228.66(a)(1)(A) Preventing food and ingredient contamination. Food protected from contamination by separating, storage, preparation, holding and display. At the time of inspection, there was cut produce stored on the bare cold hold refrigerator
31 228.149(a)(2) A hand washing facility may not be used for purposes other than handwashing. At the time of inspection, manager was prepping food product on the hand sink
39 228.124(a)(2)(B) Clean equipment & utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted
21 13-112(a)(2) Food manager's certification required. (a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. (b)
A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. TAKE YOUR CURRENT FOOD MANAGER CERTIFICATE TO REGISTER YOUR CERTIFICATE AND OBTAIN A VALID AND CURRENT FOOD MANAGER CERTIFICATE ISSUED BY THE DIRECTOR OF THE SA METRO HEALTH DEPT WHICH CAN BE PURCHASED AT 1901 S ALAMO AT THE HEALTH DEPARTMENT DESK FROM 7:45 am THRU 4:30 pm for $15.45.
29 228.108(e) Sanitizing solutions, testing devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PROVIDE SANITIZER TEST STRIPS FOR THE THREE COMPARTMENT WARE WASHING SANITIZER.
10 228.111(n)(1) Equipment maintenance and operation. Manual and mechanical ware washing equipment, chemical sanitization temperature, pH, concentration and hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under 228.118(c) of this title shall meet the criteria in 228.206(a) of this title (relating to Chemicals) shall be used in accordance with the EPA-approved manufacturer's label use instructions and shall be used as follows: (1) a chlorine sanitizing solution shall have a minimum temp based on the concentration & pH of the solution as listed in the chart (pg 106) - 50-99 mg/L at pH 10 or less with a water temperature of 100 F [ware washing]. ADEQUATE CONCENTRATION OF SANITIZER IS REQUIRED FOR THE SANITIZING STEP OF THE WARE WASHING PROCESS.
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. |
|