No violation noted during this evaluation. | 02/08/2016 | 100 |
No violation noted during this evaluation. | 06/02/2015 | 100 |
- STEAKS THAT WAS BEING STORED IN THE REACH-IN COOLER WAS FORMING A SLIM FILM AND NOT IN SOUND CONIDTION.
- RAW STEAKS WAS PASTED ITS STORAGE SHELF LIFE. ENSURE TO MONITOR THE LABELS IN THE CONTAINERS.
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09/04/2014 | 92 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of gnats insects observed. Provide proper measures/methods to control and minimize presence of pests.
- It is important to concentrate on the bar area. The reach-in cooler used to store glass mugs is not properly clean and there is broken glass inside the cooler. All food contact surfaces must be properly cleaned and sanitized. Ensure to clean the walls and hard to reach areas. It is also important that there no know standing water within the bar to deter gnats.
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01/30/2014 | 94 |
- Eliminate the presence of insects by using any approved means. Evidence of insects observed. Gnats are evident in the bar area.
- Ensure to clean all food contact surfaces in the bar. A good detail cleaning is needed. Ensure to clean all food/nonfood contact surfaces in the bar. Also clean the walls and hard to reach places.
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09/18/2013 | 94 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means.
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05/06/2013 | 97 |
- Provide that the mechanical dishwashing machine is properly sanitizing between 50-100ppm. (No sanitizer measured at time of inspection at the dishwashing machine. EcoLab has been contacted for repairs.)
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11/28/2012 | 97 |
- Provide that Mechanical Ware Washing Machine is sanitizing properly.(No sanitizing solution measured at the dishwashing machine at time of inspection. Must be within 50-100ppm for chlorine sanitizer.)
- Provide that all food contact surfaces are cleaned and sanitized.(Refrigeration unit in the bar area where iverted glasses are stored is dirty with mold and dirt at the bottom of the unit.)
- Provide that the three compartment sink in the bar area can reach a minimum temperature of 120F and above for proper sanitizing.(Measured at a maximum of 107F and temperature would then drop.)
- Provide that all food contact utensils are stored in a clean location.(Dirty knives stored back onto the magnetic holders in the kitchen area.)
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01/20/2012 | 94 |
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