- Warewashing was not done properly. Skipping sanitizing step. Ensure to 1.wash (soap and water) 2.rinse (water) 3.sanitize (bleach and water at 50-100ppm)
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02/05/2016 | 97 |
No violation noted during this evaluation. | 09/01/2015 | 100 |
No violation noted during this evaluation. | 06/09/2015 | 100 |
No violation noted during this evaluation. | 09/09/2014 | 100 |
No violation noted during this evaluation. | 01/19/2014 | 100 |
- Observed fruit in hand sink. Hand sink should only be used to hand washing purposes.
- Hand sink was not easily accessible due to boxes and items in front of it. Ensure to have hand sink easily accessible for frequent and proper use.
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07/22/2013 | 93 |
- 229.165 (h) (2)thermometer available. Cooler without thermometer. Provide thermometer in cooler.
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01/14/2013 | 97 |
- 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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07/09/2012 | 93 |
- Ensure that all permits are posted and up to date. (Food permit is up to date but up to date permit not posted.)
- Ensure that the most current inspection report is posted. (Most current inspection report not posted.)
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01/02/2012 | 97 |
- Hand washing facility is blocked.
- Most recent graded inspection report must be posted in customer view.
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05/03/2011 | 94 |
No violation noted during this evaluation. | 01/27/2011 | 100 |
- Hand washing facility is blocked.
- Properly dispense coffee stirrers.(need to be individually wrapped or dispensed from a dispenser.)
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11/29/2010 | 94 |
- Do not place any items in the handwashing sink.(corrected)
- Properly dispense coffee stirrers.
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07/27/2010 | 93 |
- Use employee hand washing sink for non other than hand washing. There should be no washing or storage of containers in this sink. For such purposes use three compartment sink.
- Maintain all single service containers covered, protected while stored within cabinets. Also interior surfaces of cabinets at shelves and floor boards need some cleaning to remove cereal particles/debris and unneccessary articles.
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12/09/2009 | 94 |
No violation noted during this evaluation. | 07/23/2009 | 97 |
No violation noted during this evaluation. | 02/25/2009 | 97 |
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