- ENSURE NOTHING IS STORED IN THE HANDSINK SO THAT EMPLOYEES CAN PROPERLY WASH THIER HANDS.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Replace the continuous towel dispenser with a new towel roll.
|
09/08/2014 | 94 |
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Ensure the handsinks has paper towels and hand soap.
|
02/13/2014 | 97 |
- Ensure to properly wash food equipment and utensils. The proper procedure is "Wash", "Rinse", "Sanitize".
- Ensure to have someone take the food managers course. Someone must be food safety certified and present during hours of breakfast is being served.
- ***Note**** During time of inspection the health dept system was down and it could not be verified if the establishment paid there permit. Please call 207-0135 to veriify that you have paid your food permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
|
07/29/2013 | 91 |
- Provide that all handsinks have soap and towels at all times. (No towels at the handsink at time of inspection.)
- Provide that sanitizing test strips are provided in the kitchen area to measure concentration of sanitizing solution being used. (Quat and Chlorine Test strips needed.)
- Provide that a minimum of 1 employee is Food Manager Certified and onsite at all times food preparation is taking place.
- Provide that all refrigeration units in the kitchen area are equipped with accurate and calibrated thermometers to measured temperature. (All refrigeration units must maintain a minimum of 41F and below.)
- Provide that the most current Inspection Report and Food Permit are posted in the establishment.(No Inspection Report posted at time of inspection.)
|
11/20/2012 | 85 |
- Provide that manual ware washing proceudre is wash, rinse, and sanitize.(Observed employee only washing dishware with soap at time of inspection.)
- Provide that an employee has a Certified Food Manager's License onsite at all times of food preparation.
- Provide that the most current inspection report is post in the kitchen area.
- Provide that the three compartment sink can reach a minimum of 120F and above from proper sanitizing of dishware.(Water temperature measured at 106F at time of inspection.)
|
05/23/2012 | 91 |
- Provide that an employee has a Certified Food Manager's License onsite at all times of food preparation.
- Provide that all refrigeration unit have accurate and calibrated thermometers.
- Provide that a current Inspection Report and Food Establishment Permit is posted.
|
12/19/2011 | 91 |
- Employee found drinking from an open cup while in the food service line.
- One employee must be certified food manager.
- Post most recent graded inspection report in customer view.
|
07/13/2011 | 90 |
Restaurant representatives - add corrected or new information about La Quinta Inn & Suites, 11155 W Fm 1604 N, San Antonio, TX »