Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure
Thermometers Provided/Accurate/Properly Calibrated (+ or - 2 degrees Fahrenheit)
Posting of Consumer Advisories (Heimlich/Disclosure/Reminder/Buffet Plate)
Routine Food Safety
12/10/2010
86
Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature Please provide that Manual ware washing in three compartment sink can reach a temperature of 120°F or greater.(Water measured at 100 degrees fahrenheit in three compartment sink.)
Manager Demonstration of Knowledge/Certified Food Manager Please provide that an employee has the Certified Food Manager's License onsite at all times.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Please provide that all food contact surfaces are stored in a easily cleanable location.(Ice Scoops stored on top of ice machine.)
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