| No violation noted during this evaluation. | 12/21/2015 | 100 |
- Foods not protected by storage in packages, covered containers, etc. Chicken and bacon. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- No Sanitation cyle. Ensure bleach sanitation is at 50-100ppm
- Maintenance towel stored in hand sink, Use this sink is for handwashing only. Employee drink in food line cooler. Employees must not drink while in the food service line.
|
09/29/2015 | 89 |
| No violation noted during this evaluation. | 05/28/2015 | 100 |
- Foods not protected by storage in packages, covered containers, etc. (Uncovered: raw chicken, coleslaw, and beans) Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Observed no soap or sanitzer in three compartment sink setup. Provide that when washing equipment and utensils the cycle is adhered to (wash, rinse, and sanitize)
|
01/27/2015 | 93 |
- Employee was observed performing a hand washing procedure in less than 20 seconds and did not use soap. Provide training for employees on proper handwashing techniques.
- Employee washing utensils in hand sink. Provide that handwashing sink is solely for the purpose of handwashing.
- Observed employees washing and rinsing equipment with out sanitizing. Provide that three compartment sink houses wash, rinse and sanitize cycle.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or person in charge during inspection. PIC could not successfully demonstrate required knowledge. Provide that there is a certified food manager in establishment at all times.
- Walk in cooler without a permanently affixed thermometer. Reach-in coolers also lacking thermometers. Provide that all units have thermometers.
- Observed employees washing and rinsing equipment and utensils with out sanitizing. Provide that three compartment sink houses wash, rinse and sanitize cycle
|
09/29/2014 | 80 |
- ALL FOOD CONTACT SURFACES MUST BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE (INSIDE), CAN OPENER (HOLDER))
- WIPING CLOTH SOLUTION MUST BE 50-100 PPM. (NO BLEACH DETECTED)
|
08/06/2013 | 94 |
- 229.165 (m) (1) (A)not clean; Lids to containers with old accumulated food/debris needs to be washed/rinsed/sanitized.
|
11/27/2012 | 97 |
- 229.165 (h) (2)thermometer available; PROVIDE THERMOMETER FOR WALK IN COOLER AND REACH IN COOLER HOLDING SALADS IN FRONT.
- 229.165 (m) (1) (A)not clean; CLEAN UPPER INTERIOR OF LARGE ICE MACHINE(DIRTY).
|
03/19/2012 | 94 |
- PROVIDE CORRECT AMOUNT OF SANITIZING SOLUTION DURING MANUAL WAREWASHING(50 TO 100 PPM).
- PROVIDE UPPER INTERIOR OF ICE MACHINE TO BE CLEANED OF BUILDUP. 229.165 (m) (1) (A)not clean.
|
11/15/2011 | 94 |
- 229.163 (h) (6) wash as needed; EMPLOYEES NEED TO MAKE SURE TO TAKE THE TIME OUT TO WASH HANDS WHENEVER GOING FROM ONE TASK TO ANOTHER; EXAMPLE: AFTER HANDLING DIRTY DISHES/RAGS/BINS, EMPLOYEES NEED TO WASH HANDS CORRECTLY BEFORE HANDLING SERVING UTENSILS TO PORTION OUT SALSA.
- 229.165 (h) (2)thermometer available; PROVIDE A THERMOMETER FOR WALK IN COOLER.
- 229.165 (m) (1) (A)not clean; MAKE SURE TO CLEAN UPPER INSIDE OF ICE MACHINE.
|
08/18/2011 | 90 |
| No violation noted during this evaluation. | 04/19/2011 | 100 |
- 229.163 (h) (6) wash as needed; Employees should wash hands whenever changing tasks.
|
09/01/2010 | 96 |
- Make sure to wash hands when touching bare human body parts(observed employee wipe back of hand and arm on nose, then handle clean trays).
- Need to provide an affixed thermometer in walk in cooler and reach in cooler where salads are stored.
- Need to make sure all bins/containers used to hold clean utensils are cleaned and sanitized(clean utensils stored in dirty containers).
|
05/04/2010 | 90 |
- UTENSILS(POTATO SCOOPER)DIRTY WITH SUGAR GRANULES ON IT; PLEASE MAKE SURE TO WASH AND SANITIZE UTENSILS ON A DAILY BASIS AND USE UTENSILS ONLY FOR ONE FOOD ITEM; OTHER UTENSILS AND FOOD CONTACT SURFACES THROUGHOUT ESTABLISHMENT NEED TO BE CLEANED AND SANITIZED ALSO.
|
01/14/2010 | 97 |
- Make sure chlorine levels are at 50 to 100 ppm. Tested chlorine level in bucket and was at 10ppm. Toxic items stored with items needing protection.
- Make sure to keep ice scooper in ice with handle up, and then make sure to clean, rinse, and sanitize at the end of the day.
|
08/25/2009 | 94 |
| No violation noted during this evaluation. | 01/30/2009 | 93 |
| No violation noted during this evaluation. | 08/28/2007 | 100 |
Restaurant representatives - add corrected or new information about Bill Miller Bbq #53, 910 Probandt St, San Antonio, TX »