- Although there is a certified food manager; the certified food manager is not on site during the time that food is being served. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Plexi-glass used around the waffle iron must be in good repair and be smooth, easily cleanable and non-absorbent.
- Plexi-glass display case handle must be in good repair and be smooth, easily cleanable and non-absorbent.
- Clean the cereal dispenser stored in the kitchen
- Current and valid permits must be posted
- Post most recent graded inspection report in customer view.
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01/12/2016 | 91 |
- Milk at 62 degrees F. Milk must be held at 41 degrees or below at all times.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Although there is a certified food manager; the certified food manager is not on site during the time that food is being served. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Plexi-glass used around the waffle iron must be in good repair and be smooth, easily cleanable and non-absorbent.
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call 207-0135.
- Post most recent graded inspection report in customer view.
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09/17/2015 | 83 |
- Scrambled eggs and sausage links stored in covered containers "cooling" on top of the refrigerator. Breakfast ends at 9:30 am - eggs at 124 degrees F and sausage at 103 degrees F. Food items will be discarded.
- 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. Bagged sausage links must be properly date labeled
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Food storage containers must be in good repair; container where the sausage links are stored is cracked and grease is leaking out.
- Microwave must be in good repair and be smooth, easily cleanable and non-absorbent
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06/11/2015 | 85 |
- Supply each handwash station with individual disposable paper towels.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the “person in charge” definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager’s certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Chapter 13 Article VI Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Department which can be purchased at 1901 S. Alamo.
- Post most recent graded inspection report in customer view.
- Post the current and valid food permit. Establishment has changed names from Super 8 to Americas Best Value Inn. Names must be changed on the Food Establishment account and the Swimming Pool account.
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03/24/2014 | 91 |
- There must be at least one person per shift who is Food Manager certified.
- Dispose of mopwater in the mopsink only, not outside on the grass.
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- 229.167 (f) (2)toilet tissue. Supply Ladies' restroom with with toilet tissue.
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08/28/2013 | 91 |
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. ** Failure to post Food Permits and Inspection Reports can result in citations per inspection/permit.**
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09/07/2012 | 97 |
Restaurant representatives - add corrected or new information about Super 8, 170 W W White Rd S, San Antonio, TX »