No violation noted during this evaluation. | 03/31/2016 | 100 |
- Hot water of 100 degrees F must be available at all hand sinks. Hot water at hand sink in kitchen was at 88 degrees F.
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01/11/2016 | 97 |
No violation noted during this evaluation. | 12/12/2014 | 100 |
- Clean in use bulk food storage containers between uses
- Post current permit- expired 06/2014
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07/15/2014 | 94 |
- Observed personal drinks being stored without a lid and straw. Ensure personal drinks are stored in a cup with a lid and straw.
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01/10/2014 | 96 |
- 229.164 (o) (7) (B) consume by date (pkgd). Observed opened packages of deli meats/cheese without a use by date. Ensure opened packages of food that last for more tahn 24 hours are date labeled with the use by date. The use by date shall not exceed 7 days and the open date will count as day 1.
- Hand sink in kitchen has hot water intermittently. Ensure hand sink consistently has hot water of at least 100 degrees F.
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07/17/2013 | 92 |
No violation noted during this evaluation. | 02/06/2013 | 100 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
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03/29/2012 | 96 |
- Obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
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10/27/2011 | 94 |
- Certified food manager must be on site during hour of operation.
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05/03/2011 | 97 |
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