No violation noted during this evaluation. | 03/02/2016 | 100 |
No violation noted during this evaluation. | 11/17/2015 | 100 |
No violation noted during this evaluation. | 03/19/2015 | 100 |
No violation noted during this evaluation. | 09/25/2014 | 100 |
No violation noted during this evaluation. | 01/15/2014 | 100 |
No violation noted during this evaluation. | 09/18/2013 | 100 |
No violation noted during this evaluation. | 02/15/2013 | 100 |
No violation noted during this evaluation. | 09/19/2012 | 100 |
No violation noted during this evaluation. | 01/26/2012 | 100 |
- 229.166 (c) (3) hot water sufficient. 229.166 (c) (1) sufficient capacity. 229.166 (c) (3) hot water sufficient. The establishment does not have water under pressure at each access point in the food establishment, especially the handsinks. MANAGER EXPLAINED THAT ISSUE ARRISES FROM FAULTY FILLER UNIT THAT IS USED TO FILL KITCHEN COOKING UTENSIL. LEAKING UNIT CAUSES HOT WATER SUPPLY TO BE COMPROMISED AND THUS NOT REACH PROPER TEMPT AT ANY HAND SINKS, INCLUDING BATHROOM HANDSINK. HOT WATER IS APPROPRIATE UNDER PRESSURE AT ALL OTHER WARE WASHING SINKS. DISTRICT PLUMBER HAS BEEN DISPATCHED TO MAKE REPAIRS A.S.A.P. ISSUE IS CRITICAL. INSPECTOR INSTRUCTED MANAGER TO DESIGNATE A PREP SINK FOR HANDWASHING PURPOSES ONLY UNTIL HOT WATER ISSUE REPAIRED.
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09/15/2011 | 96 |
No violation noted during this evaluation. | 02/09/2011 | 100 |
No violation noted during this evaluation. | 10/07/2010 | 100 |
- All hot food must be kept at 135 degrees or hotter, burgers were at 130 degrees.
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03/11/2010 | 95 |
No violation noted during this evaluation. | 09/25/2009 | 100 |
No violation noted during this evaluation. | 04/13/2009 | 100 |
No violation noted during this evaluation. | 12/05/2008 | 92 |
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