229.165 (r) (3) (D)no sanitization. If you use the 3 compartment sink to wash/rinse/sanitize/air dry you must do all of the steps. If you use the dishwasher it does it for you except to air dry the item.
02/08/2016
97
MUST WASH, RINSE AND SANITIZE IN THIS SEQUENCE AT ALL TIMES...........THREE COMPARTMENT SINK SANITIZING DISPENSER IS SET AT 300M PPM GOOD.......MECHANICAL DISHWASHER SANITIZING AT 180'F DURING ITS FINAL RINSE.
MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
08/17/2015
94
MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT LICENSE.
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