No violation noted during this evaluation. | 11/20/2015 | 100 |
No violation noted during this evaluation. | 02/09/2015 | 100 |
No violation noted during this evaluation. | 09/18/2014 | 100 |
- Hot water reached 82F degrees at time of inspection. Upon arrival manager stated that she had already put in a work order for the hot water and it would be fixed immediately. Ensure that the 3 compartment sink reaches a minimum of 110F degrees and hand sinks reach 100F degrees.
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02/10/2014 | 96 |
No violation noted during this evaluation. | 10/29/2013 | 100 |
No violation noted during this evaluation. | 01/11/2013 | 100 |
No violation noted during this evaluation. | 09/18/2012 | 100 |
- 229.164 (o) (6) (A) PHF>135. All hot food items must be kept at 135 degrees or hotter. Beef in taco salads is at 60 degrees. Advised kitchen manager, to either serve meat at 135 degrees, or cold at 41 degrees. Or speak with Metro Health Director, and develope a HACCP plan, for serving these types of meals. Because food is not off temperature for more than 4 hours, food can safely be served.
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01/04/2012 | 95 |
No violation noted during this evaluation. | 10/06/2011 | 100 |
No violation noted during this evaluation. | 03/02/2011 | 100 |
No violation noted during this evaluation. | 08/30/2010 | 100 |
No violation noted during this evaluation. | 04/06/2010 | 100 |
No violation noted during this evaluation. | 10/02/2009 | 100 |
No violation noted during this evaluation. | 04/03/2009 | 100 |
No violation noted during this evaluation. | 12/02/2008 | 97 |
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