- 229.165 (m) (1) (A)not clean.The ice machine needs to be cleaned rust and mold visable.
- * 229.163(b) Demonstation of Knowledge. Need one person per shift that is food manager certified.
- 229.165 (r) (3) (D)no sanitization. Need to follow the full procedures for operation of the three compartment sink. Washed items not clean and on the ready rack.
|
03/28/2016 | 91 |
| No violation noted during this evaluation. | 12/14/2015 | 100 |
- There is product residual on pans on the drying rack.
|
09/10/2015 | 97 |
- product out of cold hold temperature OF 41F
- The pans on the drying rack have product particles on them, pre clean/wash/rinse/sanitize/air dry.
- * 229.163(b) Demonstation of Knowledge. One person per shift needs to be food manager c.ertified
- Use any chemicals for sanitization according to manufactures directions. sanitizer in towel buckets were less than 50PPM.
|
04/10/2015 | 86 |
- 229.165 (m) (1) (A)not clean. Pans on ready rack drying had product residual on them.
- 229.166 (i) (5) (A)plumbing repairs. NEED BACKFLOW PREVENTOR ON FAUCET BY HANDSINK
|
12/01/2014 | 94 |
- Rolling pin stored with product on it. Can opener blade dirty. pan not clean, ice scoop stored improperly, Ice machine needs internal cleaning. 229.165 (m) (1) (A)not clean.
|
05/22/2014 | 97 |
- Food products being stored in the walk-in cooler is reading an internal temperature of 48F. Cooked ribs and chopped BBQ that was stored overnight has been discarded. Other food products that was brought in the morning is showing a temperature of 42F. The walk-in cooler is reading a temperature between 48F-50F.
- The walk-in cooler is maintaining a temperature between 50F-48F. Ensure to fix/repair the walk-in cooler in a timely manner to ensure the walk-in cooler maintains a temperature of 41F or less.
- 229.165 (k) (11)sanitizing water >171 F. Proper warewashing procedures is not being done. "Wash", "Rinse", and "Santizing" must be done to properly clean and sanitize food equipment.
- Ensure to properly clean and sanitize equipment. Multiple of food equipment (food containers) was found not properly cleaned.
|
09/23/2013 | 86 |
| No violation noted during this evaluation. | 04/04/2013 | 100 |
- 229.165 (r) (3) (D)no sanitization. Buckets were found to have water only no bleach. Manager pulled buckets and employee emptied and added clean water and bleach to equal 100 ppm. In three compartment sink first two compartments were set up with soapy water and rinse water but third compartment was being used to defrost frozen chicken pieces so unable to test.
|
12/05/2012 | 97 |
- 229.164 (f) (2) (A) (iv) not covered. Observed pan of potato salad stored inside of another pan of potato salad. Removed interior pan and disposed of contaminated potato salad.
|
07/10/2012 | 96 |
- 229.165 (m) (1) (A)not clean. Observed mold in interior of ice machine especially at top where ice is dropped into bin. Also mold and build up of debris around seals on doors. Machine needs to be thoroughly cleaned and sanitized.
|
01/17/2012 | 97 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Pots/pans/wares stored on rack adjacent to dishwasher had dirty dishes mixed with clean ones.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Mold growing in top of ice machine, dirty around entrance doors to ice machine and ice scoops not stored handle up in ice bins.
|
09/01/2011 | 96 |
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Ice scoop found stored on top of dirty ice machine.
- No card or certificate available for Certified Food Manager.
|
04/13/2011 | 93 |
- MUST MAINTAIN ALL PREPARED FOOD PRODUCTS COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE.
- MANUAL DISHWASHING FINAL SANITIZATION RINSE REGISTERED AT 50 PPM. HOWEVER IN USE MECHANICAL HOT TEMP DISHWASHING MACHINE FAILED TO REACH A SANITIZING TEMPERATURE OF 180°F, MERELY REGISTERING 149°F AT FINAL RINSE. THIS MACHINE MUST BE SERVICED/REPAIRED BEFORE CONTINUED USE AND ESTABLISHMENT MUST RESORT TO USE OF THREE COMPARTMENT SINK EXCLUSIVELY UNTIL MECHANICAL DISHWASHER IS BACK TO WORKING PROPERLY.
- MUST POST HEIMLICH HUG POSTER ON NOTICEABLE WALL LOCATION.
- ALL FOOD PRODUCTS STORED IN WALK-IN REFRIGERATOR FOR LONGER THAN FOUR HOURS MUST REGISTER NO HIGHER THAN 41°F AT ALL TIMES.
- WALK-N REFRIGERATOR REGISTERED AMBIENT TEMPERATURE OF 49°F TO 50°F AND NOT PRESENTLY KEEPING PRODUCTS AT 41°F OR LOWER. MUST SERVICE, ADJUST, AND/OR REPAIR COMPRESSOR TO ALLOW FOR PROPER PRODUCT TEMPERATURES AT ALL TIMES.
|
09/14/2010 | 82 |
| No violation noted during this evaluation. | 03/26/2010 | 100 |
- PHF should be rehaeated for hot holding to 165° F within 2 hours. Chicken in hot hold cabinet temp 189°F at 116° F. Holding cabinets do not rapid reheat ts 165°F within 2 hours.
|
12/09/2009 | 95 |
| No violation noted during this evaluation. | 07/01/2009 | 94 |
| No violation noted during this evaluation. | 01/05/2009 | 94 |
| No violation noted during this evaluation. | 08/27/2008 | 88 |
Restaurant representatives - add corrected or new information about Bill Miller Bbq #54, 5250 De Zavala Rd, San Antonio, TX »