- Post current permit- expired 5/2015
|
03/10/2016 | 97 |
| No violation noted during this evaluation. | 09/30/2015 | 100 |
| No violation noted during this evaluation. | 05/18/2015 | 100 |
| No violation noted during this evaluation. | 09/10/2014 | 100 |
- Observed a pickel and a spoon in the front hand sink. Ensure that items are not stored or discarded in the hand sinks. The hand sinks are for hand washing only.
- Could not detect any sanitizing solution in the 3 compartment sink or in bucket for wiping down tables. Ensure that when using a quaternary ammonium sanitizer the concentration is at 200ppm.
|
05/12/2014 | 93 |
| No violation noted during this evaluation. | 01/09/2014 | 100 |
- Observe food handler wash hands for less than 5 seconds in between tasks and before putting on gloves. Food handler did not use proper hand washing technique.•Wet your hands with clean running water and apply soap. •Rub your hands together to make a lather and scrub them well; be sure to scrub the backs of your hands, between your fingers, and under your nails. •Continue rubbing your hands for at least 20 seconds. Rinse your hands well under running water. •Dry your hands using a clean towel or air dry.
|
09/04/2013 | 93 |
- 229.168 (c) (2) toxics above items. Do not store glass cleaner, directly over bread crumbs on prep table.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (m) (1) (A)not clean. Insure all equipment is properly cleaned after each use. Observed slicer, that still had some food debrie between blades.
|
01/22/2013 | 91 |
| No violation noted during this evaluation. | 09/24/2012 | 100 |
- 229.163 (h) (6) wash as needed. Employees must be sure to wash hands as needed. Observed employee preping food, then left kitchen to get drink. Returned to kitchen and started preping meat once again. Employee did not wash hands prior to returing to food station. Employee must always wash hands, even if they are wearing gloves.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a proper fitting cover and straw. Personal drink, on prep-table, with no lid or straw.
- Establishment must always have at least one person on duty with a food managers certification. Manger, did not have copy of certificate available, to verify it has not expired.
|
04/24/2012 | 89 |
| No violation noted during this evaluation. | 12/08/2011 | 100 |
- Open employee food found on food preparation table and next to food preparation. Employee food should be stored away from food preparation surfaces.
- Bowl, cutting board and colander found stored on cardboard boxes. Clean wares should be stored on racks specified for clean utensils and wares.
- Certified food manager must be present at establishment during operating hours.
- 1. Shelf under food preparation table found unclean with food particles present. Shelf should be cleaned and sanitized and all wares stored on shelf must be cleaned and sanitized. 2. Nozzles on soda machine found unclean with mold/mildew growing on nozzles. Nozzles must be cleaned nightly. Nozzles cleaned on site. 3. Refrigeration units found unclean with food particles. All refrigeration units must be cleaned regularly.
- Most recent graded inspection report must be posted in customer view.
|
05/24/2011 | 83 |
- Employee food and drink should be in a specified area away from customer food and food preparation areas.
- Certified food manager should be present at establishment during operating hours.
|
02/10/2011 | 93 |
| No violation noted during this evaluation. | 09/21/2010 | 100 |
Restaurant representatives - add corrected or new information about Subway, 302 Valley Hi Dr, San Antonio, TX »