No violation noted during this evaluation. | 03/14/2016 | 100 |
No violation noted during this evaluation. | 09/03/2015 | 100 |
No violation noted during this evaluation. | 06/25/2015 | 100 |
No violation noted during this evaluation. | 01/23/2015 | 100 |
No violation noted during this evaluation. | 09/15/2014 | 100 |
- ENSURE THAT FOOD IS HELD AT 135F OR HIGHER FOR HOT HOLD. (CHICKEN 111F AND CHOPPED BRISKET 118F) (COS)
|
11/05/2013 | 95 |
No violation noted during this evaluation. | 01/28/2013 | 100 |
No violation noted during this evaluation. | 10/15/2012 | 100 |
- 229.164 (p) (1) (G) another method variance; WILL NEED TO PROVIDE A WRITTEN PLAN/PROCEDURES FOR AGING BEEF DOCUMENTING EACH CRITICAL CONTROL POINT IN THE PROCESS.
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03/20/2012 | 96 |
No violation noted during this evaluation. | 11/10/2011 | 100 |
No violation noted during this evaluation. | 08/11/2011 | 100 |
- Remove all highly dented cans from shelves(ie turkey gravy).
- 229.164 (o) (7) (A) consume by date (prepared); Make sure to label all potentially hazardous foods kept longer than 24 hours with a use by/ sell by date or date food item will be condemned(chicken salad dated 4/4/2011).
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04/06/2011 | 92 |
No violation noted during this evaluation. | 12/02/2010 | 100 |
No violation noted during this evaluation. | 08/04/2010 | 100 |
No violation noted during this evaluation. | 04/15/2010 | 100 |
- Ensure all personal belongings are in desginated area away from food preparation and or utensil storage. Cos
- Do not store food under waster water line in cooler. Cos
|
11/17/2009 | 93 |
No violation noted during this evaluation. | 05/16/2008 | 100 |
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