- Observed package of raw meat inside hand sink. Ensure that hand sinks are only used for hand washing purposes.
- Observed cloth towel used for wiping surfaces, laying on top of prep area. Ensure that cloth towels, if used for multi-purposes, are stored in sanitizing solution.
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03/14/2016 | 93 |
No violation noted during this evaluation. | 12/10/2015 | 100 |
- Hand sink is not in use due to broken piping. Order has been put in, but unable to be used at this time. Using three compartment sink and restroom hand sink for hand washing at this time.
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09/02/2015 | 97 |
No violation noted during this evaluation. | 05/27/2015 | 100 |
No violation noted during this evaluation. | 08/25/2014 | 100 |
- Hot water at three compartment sink only reached to 100 degrees F. Hot water at hand sink only reached up to 96 degrees F. Ensure hot water at hand sink reaches up to 100 degrees and at three compartment sink reaches up to 110 degrees F.
- Three compartment sink set up improperly. Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2)rinse (water) 3)sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm)
- A certified food manager was not present at time of inspection. Director showed up during inspection, to show his certificate, which was expired in 2013. Ensure to have certificate present.
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02/21/2014 | 90 |
No violation noted during this evaluation. | 07/11/2011 | 100 |
No violation noted during this evaluation. | 01/06/2011 | 100 |
No violation noted during this evaluation. | 06/24/2010 | 100 |
- Must remove eggs to properly working refrigerator immediately - COS. Potentially Hazardous food not at required temperature in cooling unit.
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09/14/2009 | 95 |
No violation noted during this evaluation. | 04/03/2009 | 97 |
No violation noted during this evaluation. | 09/23/2008 | 82 |
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