No violation noted during this evaluation. | 10/08/2014 | 100 |
- 229.167 (e) (3) (A) no towels. NEED TOWELSA IN A DISPENSER AT THE HANDSINK IN THE KITCHEN AND IN RESTROOMS.
- * 229.163(b) Demonstation of Knowledge.one person per shift has to be food manager certified.
- 229.165 (h) (2)thermometer available. Need thin probed thermometer to check the product upon arrival/during reheating/ hot and cold holding.
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10/24/2013 | 91 |
No violation noted during this evaluation. | 10/17/2012 | 100 |
No violation noted during this evaluation. | 05/01/2012 | 100 |
No violation noted during this evaluation. | 12/01/2011 | 100 |
No violation noted during this evaluation. | 06/30/2011 | 100 |
No violation noted during this evaluation. | 02/09/2011 | 100 |
- Please follow stepwise dishwashing process in 3 compartment sink: wash with detergent, rinse with clean water, sanitize with bleach solution, air dry. Observed no sanitizing step.
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05/04/2010 | 97 |
No violation noted during this evaluation. | 12/08/2009 | 100 |
No violation noted during this evaluation. | 03/19/2009 | 92 |
No violation noted during this evaluation. | 11/04/2008 | 73 |
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