- 229.165 (n) (1) (D) (vii)utensils in Water. All utensils must be kept clean and dry. Observed utensils being stored in container of water. Advised Manager that water needs to be kept 135F Degrees or hotter, or stored in moving water.
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02/15/2016 | 97 |
No violation noted during this evaluation. | 05/21/2015 | 100 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed (GNATS). Eliminate the presence of insects by using any approved means.
- ENSURE TO PROPERLY CLEAN CUSTOMER PLATES AND CLEAN AND SANITIZE THE SHELVES THAT IS USED TO STORE CLEAN CUSTOMER PLATES. (CORRECTED IN THE SPOT)
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08/12/2014 | 94 |
No violation noted during this evaluation. | 04/02/2014 | 100 |
- Numerous of customer plates and soup bowls found dirty and not properly clean. Before placing clean plates and bowls for storage, ensure they are properly cleaned
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11/26/2013 | 97 |
No violation noted during this evaluation. | 07/26/2013 | 100 |
No violation noted during this evaluation. | 01/11/2013 | 100 |
- Provide that all food contact utensils are cleaned and sanitized.(Dirty knives found in the utensil holder on the food display line.)
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04/10/2012 | 97 |
No violation noted during this evaluation. | 11/09/2011 | 100 |
- Employee did not wash hands before donning gloves for working with food.
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04/21/2011 | 96 |
- TEMPETURE GADGED FOR DISHWASHER MUST BE WORKING PROPERLY.
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11/30/2010 | 97 |
- Potentially Hazardous food not at required temperature in cooling unit. TART SAUCE AND BLUE CHEESE:47F, SWEET CREAM DRESSING:51F, PEA SALAD:49F. ALL FOODS KEPT IN A WALK-IN COLD HELD REFRIGERATION UNIT MUST MAINTAIN A TEMPERATURE OF 41F.
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02/17/2010 | 92 |
No violation noted during this evaluation. | 07/15/2009 | 97 |
No violation noted during this evaluation. | 11/20/2008 | 88 |
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