No violation noted during this evaluation. | 01/14/2016 | 100 |
- Ensure that shelving near hot hold is clean to sight and touch.
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09/25/2015 | 97 |
No violation noted during this evaluation. | 05/28/2015 | 100 |
- Ensure that all food contact surfaces are clean and in good condition such as inside microwave, inside ice machine, shelving in breading area, ect.
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02/02/2015 | 97 |
No violation noted during this evaluation. | 09/08/2014 | 100 |
No violation noted during this evaluation. | 01/27/2014 | 100 |
No violation noted during this evaluation. | 07/26/2013 | 100 |
No violation noted during this evaluation. | 11/15/2012 | 100 |
- Observed employee not wearing gloves while hadling raw frozen fish. A physical barrier must be worn including gloves or documentaion of bare hand contact must be in place along with corrective action measures.
- A food manager must be present during food preparation during business hours at all times.
- observed styropfoam cups and plastic lids on a dirty shelve in kichen area. All items used for comsumer use need to be on clean surface.
- A knife with dry flour was sitting on the on the window sill that had dry and caked on flour. All wares used for food preparation must be stored in a clean and sanitary place.
- Old sticky soda residue was seen underneath near soda dispenser and on the silver stem where cups are placed to dispense soda. All food contatc surfaces must be throughly cleaned and sanitized.
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02/13/2012 | 90 |
- 229.167(p)(11)(C)rodents. In back storage room, along floor, found rodent droppings. Provide proper pest control for rodents.
- 229.168 (d) (2) (A) (i) use toxics according to la. All bug sprays must be used according to label. Bug spray found in back storage room, which is for residental use only, and not commercial kitchens.
- Establishment must always have at least one person on duty with a food managers certification.
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10/04/2011 | 91 |
No violation noted during this evaluation. | 03/25/2011 | 100 |
- Establishment must always have at least one person on duty with a food managers certification.
- Clean inside of microwave.
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09/27/2010 | 94 |
- Repair handsink at ice machine.
- Establishment must always have at least one person on duty with a food managers certification.
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04/27/2010 | 94 |
- Shrimp out on counter at 51 degrees. Ice was placed immediately on shrimp that was off temperature. If employees are not preparing shrimp they must be placed back in cooler to maintain a legal food temperature of 41 degrees or below.
- Employees not properly washing hands for specified amount of time.
- Label without manufacturer information. Single wrapped cakes in front counter must be provided with a source label.
- Ready-to-Eat Foods (RTEs) and all Potentially Hazardous Foods (PHFs) stored in walk-in cooler shall be provided with a proper date label. A use by or prep. date is suggested.
- All food equipment and utensils must be properly washed (soapy water), rinsed (clean water), and sanitized (bleach water). Employees only washing and rinsing food equipment and utensils.
- Grease trap in kitchen backed up and currently oozing grease onto floor. Grease trap must be repaired in order for establishment to re-open. Liscense is currently suspended.
- Ice machine must be cleaned and sanitized properly.
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09/22/2009 | 74 |
No violation noted during this evaluation. | 05/22/2009 | 97 |
No violation noted during this evaluation. | 06/19/2008 | 100 |
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