- 229.164 (r) (1) (B) (iv) manufacturer info. Label information without the name and place of business of the manufacturer, packer, or distributor. Please Label ice.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Please store the ice machine scoop in a clean place.
- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated.
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09/08/2015 | 90 |
| No violation noted during this evaluation. | 07/16/2014 | 100 |
| No violation noted during this evaluation. | 12/19/2013 | 100 |
- 229.166 (c) (3) hot water sufficient. HOT WATER FAUCET SHUT OFF AT TIME OF INSPECTION. CORRECTED ON SITE. ENSURE THAT BOTH COLD AND HOT WATER MIXING FAUCET IS ON AT ALL TIMES
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06/20/2013 | 96 |
| No violation noted during this evaluation. | 04/10/2012 | 100 |
- There is no backflow preventer present. 229.166 (g) (4) (B)backflow preventer. Need backflow preventer at mopsink hose bibs.
- 229.165 (m) (1) (A)not clean. Store ice scoop on clean surface.
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06/22/2011 | 93 |
- Label information without nutrition facts. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317. (SALTINE CRACKERS ON SHELF WITHOUT LABEL.)
- Label without manufacturer information. Label information shall include the name and place of business of the manufacturer, packer, or distributor. (ICE BAGS WITHOUT NAME & ADDRESS OF ESTABLISHMEN.)
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. (HAND SINK IN BACK AREA IS FILLED WITH CIGARETTE BUDDS, TRASH AND HAMMER. REMOVE SO THAT ALL EMPLOYEES MAY WASH HANDS PROPERLY.)
- There is no easily accessible hand sink in food prep, food dispensing, or ware washing areas. Install handwashing sinks in food prep, food dispensing, or ware washing areas as needed. (HANDSINK MUST BE PLUMBED TO A SANITARY SEWER BY A LICENSED PLUMBER. INSPECTOR WILL NEED TO SEE PAPERWORK THAT HANDSINK WAS INSTALLED PROPERLY.)
- Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. (NO PAPERTOWELS AT HANDSINK IN PREP AREA.)
- No soap at the hand washing sink. Supply every handwashing sink with soap. (PROVIDE SOAP THAT THE HANDWASHING SINK IN PREP AREA.)
- Use 3 compartment sink for proper manual ware washing. (THE 3 COMPARTMENT SINK IS NOT BEING USED AT THIS TIME BUT ESTABLISHMENT IS STILL BAGGING THERE OWN ICE AND MAKING COFFEE. EQUIPMENT AND UTENSILS ARE NOT BEING PROPERLY WASHED, RINSED AND SANITIZED PROPERLY.) 1. WASH=> WATER SOAP, 2. RINSE=> WATER ONLY, 3. SANITIZE=> WATER BLEACH (50PPM-100PPM)
- PROVIDE FOR ONE PERSON ON DUTY TO HAVE A FOOD MANAGER'S CERTIFICATION. THIS IS REQUIRED FOR MAKING COFFEE AND BAGGING YOUR OWN ICE.
- Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. The establishment must have water under pressure at each access point in the food establishment during all hours of operation. (NO HOT WATER IN THE ESTABLISHMENT. IF THERE IS NO HOT WATER IN THE FACILITY THEN YOU MUST STOP BAGGING ICE AND SERVING COFFEE & PICKELS.)
- ALL EMPLOYEES MUST WASH HANDS AT HANDSINK WITH HOT AND COLD RUNNING WATER. NO HANDSINK IS INSTALLED EXCEPT IN RESTROOM.
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07/12/2010 | 76 |
| No violation noted during this evaluation. | 12/16/2008 | 96 |
Restaurant representatives - add corrected or new information about Stanley's Ice Station 11, 6702 Fairdale Dr, San Antonio, TX »