- There are no paper towels at the hand washing sink.(restroom) Supply each handwash station with individual disposable paper towels.
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11/09/2015 | 97 |
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart.
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04/22/2015 | 97 |
- Clean some of the tops of the bottles used for toppings.Clean oven areas.
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11/07/2014 | 97 |
No violation noted during this evaluation. | 04/04/2014 | 100 |
No violation noted during this evaluation. | 09/24/2013 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No Bare hand documentation was present during the time of the inspection. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Also, provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
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03/12/2013 | 96 |
- PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
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08/07/2012 | 97 |
- PROVIDE FOR CANNED GOODS TO BE IN SOUND CONDITION. (CANNED RED PEPPER)
- PROVIDE FOR TOXIC SPRAY CHEMICALS TO BE STORED AWAY FROM FOOD CONTACT SURFACES. (CHEMICAL CLEANER STORED NEXT TO FOOD PRODUCT)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS.
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03/02/2011 | 90 |
- provide for all toxic chemicals to be labeled with substance common name
- PROVIDE FOR AN EMPLOYEE ON SITE TO BE FOOD MANAGERS CERTIFIED. MANAGER ON SITE STATES CORPORATE OFFICE HAS CERTIFICATES. ESTABLISHMENT HAS 10 DAYS TO PROVIDE CERTIFICATE FOR AN EMPLOYEE ON SITE OR SIGN UP FOR THE COURSE.
- PROVIDE FOR COOLERS USED TO STORE POTENTIALLY HAZARDOUS FOODS TO HAVE A CALIBRATED WORKING THERMOMETER.
- PROVIDE FOR MOST CURRENT INSPECTION REPORT TO BE POSTED
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08/02/2010 | 88 |
- Store chemicals under or away from food contact surfaces. Properly label all toxic chemicals.
- Be Food Manager certified---at least one person per shift.
- Install a thermometer in the cooler storing potentially hazardous foods.
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01/19/2010 | 91 |
No violation noted during this evaluation. | 07/14/2008 | 89 |
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