No violation noted during this evaluation. | 01/21/2016 | 100 |
No violation noted during this evaluation. | 09/23/2015 | 100 |
No violation noted during this evaluation. | 06/02/2015 | 100 |
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact. (Documentaion incorrect and incomplete) Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
- Jon Rowe expired. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC provide that registering and successfully completing a Food Manager Certification course.
- 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.
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01/09/2015 | 90 |
- Front display cooler holding temperature at 47F, Please keep coolers at or below 41F Temperature was corrected
- 1)Employee eating then handling food with out proper hand washing procedure. 2) Employee drink on salad prep area. Please disignate employee beverage area.
- Employee had only one glove on while prepping salads.
- Petroleum Jelly found near salad prep area: please keep all hazardous and chemical items away from food prep stations.
- Please keep thermometers in all reach in coolers.
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09/08/2014 | 81 |
- PREP REFRIGERATION UNIT AT 44-47F. LOWER TEMPERAUTRE AND ICE FOODS DOWN. DO NOT SOTRE FOODS OVER NIGHT. ADJUST TEMPERATURE SETTING/REPAIR/REPLACE TO ENSURE FOODS ARE 41F OR BELOW AT ALL TIMES.
- 229.165 (m) (2)non food contact dirty. CLEAN AND SANITIZE FREEZER, SLICERS, ROLLING RACKS, DRY STORAGE ROOM AND LARGE WINDOW SILLS TO PREVENT FOOD SOURCE FOR PESTS/RODENTS
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12/03/2012 | 92 |
- 229.165 (q)food contact not sanitized. DISCONTINUE PLACING WARES IN MOP SINK. INCREASE DRAIN BOARD SPACE.
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08/15/2012 | 97 |
No violation noted during this evaluation. | 10/27/2011 | 100 |
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