No violation noted during this evaluation. | 03/28/2016 | 100 |
No violation noted during this evaluation. | 08/14/2015 | 100 |
- 229.165 (m) (1) (A)not clean....large can opener...
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06/05/2014 | 97 |
No violation noted during this evaluation. | 06/26/2013 | 100 |
No violation noted during this evaluation. | 06/21/2012 | 100 |
No violation noted during this evaluation. | 06/21/2011 | 100 |
- Ensure food is cooled within time and temperature limits. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees F to 41 degrees F within the next 4 hours (6 hours max to cool all the way down to 41 degrees F). Use shallow pans, thinly layer food, stirring, and ice baths to cool food properly. Observed beans, cooked previous day, at 50 degrees F.
- Ensure that potentially hazardous food kept longer than 24 hours is date labelled properly. Date label items with the date of preparation and defrosting. Ensure that non-frozen, open food is discarded after 7 days. Observed container of brisket in cold hold dated 5/4/10.
- Ensure that all food contact surfaces are kept clean and sanitary. Observed ice scoop and holder that were not clean and sanitary.
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05/25/2010 | 88 |
No violation noted during this evaluation. | 06/11/2009 | 92 |
No violation noted during this evaluation. | 06/12/2008 | 100 |
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