- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Hand washing sink must have hot water at a minimum of 100 degrees F. The three compartment ware washing sink must have hot water at a minimum of 110 degrees F. Hot water at the hand washing sink is at 77 degrees F.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Post most recent graded inspection report in customer view.
|
10/13/2015 | 86 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep and storage areas.
- Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning.
|
03/26/2015 | 93 |
No violation noted during this evaluation. | 05/14/2014 | 100 |
- Employees must follow proper handwashing procedure by washing with soap and hot water for 20 seconds and dry with paper towel. Hot water at the hand washing sink must be a minimum of 100 degrees F.
- Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- Store chemicals including hand sanitizer below and away from food items. Bottles of hand sanitizer observed stored on the top of the milk cooler.
- Provide thermometers for the refrigerator and freezer
|
10/07/2013 | 86 |
No violation noted during this evaluation. | 05/09/2013 | 100 |
No violation noted during this evaluation. | 09/11/2012 | 100 |
No violation noted during this evaluation. | 01/24/2012 | 100 |
- Food must be maintained at or below 41 degrees F while at cold hold. PHF items found at 64 degrees F.
- 229.165 (f) (11) (B) (ii) Ambient temp >41F. The ambient temp of all coolers must be at or below 41F at all times.
|
09/13/2011 | 92 |
- 229.165 (f) (12) (B)integral thermomter. Cooler without a permanently affixed thermometer. Provide thermometer in cooler.
|
05/26/2011 | 97 |
- No Heimlich poster posted. POST A HEIMLICH MANEUVER POSTER IN CAFETERIA.
|
09/30/2010 | 97 |
No violation noted during this evaluation. | 04/15/2010 | 100 |
Restaurant representatives - add corrected or new information about School Of Science & Technology, 12200 Crownpoint Dr, San Antonio, TX »