Evidence of rodent feces was seen on top of the water heater. The establishment uses monthly pest control service from National Pest Control. Seal in any gaps, cracks, or holes and maintain good housekeeping to prevent any rodent infestation.
Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
Ensure that all raw wood is either painted or sealed to ensure smooth, cleanable, and non-absorbant surfaces.
03/08/2016
91
Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
11/17/2015
97
Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Consume-By or Prepared-On date label. The day of preparation shall be counted as day one. If held at 41F or less food can be kept for a maximum of seven days.
Eliminate the presence of rodents by using any approved means
Have a readily accessible thermometer in all cold hold units.
Food contact equipment must be in good repair.
09/09/2015
83
Raw meats stacked on one another. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food.
No test strips available for quat ammonia sanitizer. Wash/Rinse/Sanitizer not setup correctly.
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