No violation noted during this evaluation. | 10/13/2015 | 95 |
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be a certified food manager.
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04/23/2015 | 97 |
- * 229.163- One person per shift needs Food Manager certification.
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10/22/2014 | 97 |
- 229.166 (c) (3) hot water sufficient. Hot water heater breaker was off at time of inspection. Hot water restored during inspection.
- 229.165 (l) (1) (B)not calibrated. Need working thermometers for Reach-In Cooler.
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03/07/2014 | 93 |
- HANDSINK IN BAR AREA WORKS BUT IS NOT IN SERVICE DUE TO PIPES RATTLING WHEN IN USE. NO OTHER CONVENIENT ACCESS TO HANDSINK FOR BAR AREA NEARBY. ENSURE SINK IS REPAIRED AND IS USABLE BY BAR STAFF.
- NO SOAP AVAILABLE AT WORKING HANDSINK. MANAGER STATED THERE SHOULD HAVE BEEN A HAND PUMP BY THE SINK. ENSURE ALL HANDSINKS ARE SUPPLIED WITH AN ADEQUATE SUPPLY OF SOAP AND PAPER TOWELS.
- NO CERTIFIED FOOD MANAGER ON SITE AT TIME OF INSPECTION. ENSURE AT LEAST ONE PERSON WITH PROOF OF A CURRENT FOOD MANAGER CERTIFICATION IS PRESENT AT SITE DURING ALL HOURS OF KITCHEN/SNACK BAR OPERATION.
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06/25/2013 | 91 |
- 229.166 (f) (2) (A)HWS>100F. Bar handsink and restrooms must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- 229.166 (g) (4) (B)backflow preventer. Install backflow preventors to mopsink faucets.
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01/10/2012 | 96 |
No violation noted during this evaluation. | 02/17/2010 | 100 |
No violation noted during this evaluation. | 08/05/2009 | 100 |
No violation noted during this evaluation. | 01/06/2009 | 100 |
No violation noted during this evaluation. | 01/04/2008 | 87 |
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