Ensure all dish ware and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitize (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm) 4) Air dry Sanitizer solution at 200ppm
10/01/2015
97
No violation noted during this evaluation.
05/20/2015
100
229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
229.164 (o) (7) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
A CERTIFIDE FOOD MANAGER MUST BE PRESENT DURING BUSINESS HOURS.
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