- Use effective pest control for gnats *bar area
- Follow use by dates- prepared foods labeled use 2/23/16 still in use. * condemned
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02/25/2016 | 93 |
- Follow use by dates on ready to eat foods
- Use effective means of pest control for gnats
- Label all toxics
- Post current permit- none posted
- In use food equipment must be in good condition: racks inside reach in coolers are not safe *rust/peeling
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09/04/2015 | 84 |
- Place accurate thermometers in all reach in coolers with TCS foods
- Discontinue using broken/chipped food containers
- Post most recent scored inspection report
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01/28/2015 | 91 |
- Wash hands prior to doning gloves
- Date mark refrigerated, ready-to-eat food that is held for longer than 24 hours
- Hand sink must have cold running water under pressure
- Use effective means of pest control for gnats- bar and mop room
- At least 1 CFM must be on site while food operations are ongoing with credentials
- All food contact surfaces must be cleaned and santized regularly - remove food debris from contianers/reach in cooler egdings
- Post most recent scored inspection report
- Protect in use utencils from contamination- ice scoop/tongs at bar
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08/19/2014 | 76 |
- redirect drain line from 3 compartment sink where the drain feeds directly to drain not floor.
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03/17/2014 | 97 |
- handsink behind bar has no hot water currently.
- 229.168 (b) working container of cleaner not labeled.
- clean inside of ice machine.
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11/05/2013 | 91 |
No violation noted during this evaluation. | 10/23/2012 | 100 |
- Have a readily accessible thermometer for the hotdog warmer...
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02/06/2012 | 97 |
- 229.167 (p) (11) (C)insects/pests not minimized. Observed several flies in the kitchen area. Eliminate the presence of insects by using any approved means.
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05/10/2011 | 97 |
- 229.163 (n) (1) eat.drink.smoke. Observed an employee's open drink stored on top of cooking device. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.
- Observed an employee handle ready to eat food with bare hands without first performing a double hand wash and then using a nail brush on nails and/or applying an alcohol based hand sanitizer. Whenever employees handle ready to eat food they must utilize at least two approved barriers. Employees must perform a double hand wash followed by: using utensils to handle ready to eat food, putting on gloves and handling ready to eat food with gloved hands, using deli tissue to handle ready to eat food, using a nail brush on nails and then handling ready to eat food with bare hands, or applying an alcohol based hand sanitizer and then handling ready to eat food with bare hands.
- 229.164 (o) (7) (A) consume by date (prepared). Prepared potentially hazardous food items in both refrigeration units were not date marked. An employee indicated that these items were prepared on 12/06/2010 and began date marking these items. All prepared potentially hazardous food items that are going to be held longer than 24 hours must be marked with a consume by date or date of preparation. Prepared potentially hazardous food items can be served up to seven days after preparation.
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12/08/2010 | 88 |
No violation noted during this evaluation. | 06/10/2010 | 100 |
No violation noted during this evaluation. | 12/08/2009 | 100 |
No violation noted during this evaluation. | 06/10/2009 | 100 |
No violation noted during this evaluation. | 11/26/2008 | 95 |
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