- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be a certified food manager.
- 229.165 (m) (1) (A)not clean. Stored serving dish not clean.
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12/03/2015 | 94 |
No violation noted during this evaluation. | 06/09/2015 | 100 |
No violation noted during this evaluation. | 12/04/2014 | 100 |
- 229.163- Use beverage containers with lid and a straw.
- #22- One person, per shift needs to have Food Manager certification.
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06/04/2014 | 93 |
No violation noted during this evaluation. | 09/26/2013 | 100 |
- 229.165 (m) (2)non food contact dirty. Thoroughly clean equipment to include removing debris in the non-food contact areas of the food equipment, for e.g., slicer, microwave oven, grease accumulated under deep fryer.
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10/25/2012 | 97 |
- 229.163 (h) (9) contaminate hands. Employee did not wash hands after engaging in other activities that contaminate the hands such as writing information on Roast Beef Holding Log sheet, prior to returning to handling ready-to-eat foods.
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01/06/2012 | 96 |
- Employee's utilizing an open cup for personal consumption in the kitchen.
- There is no backflow preventer present(mop sink).
- Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles
- Food contact surfaces(preparation counters/storage racks) unsightly (dirty or not clean).
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05/21/2010 | 86 |
No violation noted during this evaluation. | 09/16/2009 | 100 |
No violation noted during this evaluation. | 06/10/2008 | 100 |
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