| No violation noted during this evaluation. | 08/07/2015 | 100 |
- MUST COVER OUTER OPENING AT BOTTOM OF BACK DOOR TO PREVENT ENTRANCE OF RODDENTS.
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT.
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01/22/2015 | 94 |
| No violation noted during this evaluation. | 07/14/2014 | 100 |
- MUST SERVICE, REPAIR OR REPLACE INDICATED REFRIGERATOR WITHIN FOLLOWING 24 HOURS.
- MUST LABEL ALL GRANULAR/POWDERED PRODUCT CONTAINERS AS TO CONTENTS.
- MUST POST CURRENT CITY OF SAN ANTONIO FOOD ESTABLISHMENT PERMIT.
- MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION PRESENTABLE ON PREMISE AT ALL TIMES.
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07/10/2014 | 88 |
- FOOD ESTABLISHMENT LICENSE POSTED ON WALL HAS EXPIRED AS OF 11/30/13 AND MUST RENEWED AND POSTED WITHIN FOLLOWING 10 DAYS.
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01/13/2014 | 97 |
- MUST LABEL BULK ITEM CONTAINER(S) AS TO CONTENTS.
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05/20/2013 | 97 |
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Garbage containers in front of sink. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.166 (j) (4) sanitary sewer. Sewage not properly transported to an approved sewage processing plant. Dumping mop water outside the rear door. Use mop sink in the establishment to dump mop water .
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01/23/2013 | 94 |
| No violation noted during this evaluation. | 09/20/2012 | 100 |
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
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05/17/2012 | 96 |
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches or two times the diameter of the pipe.
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01/12/2012 | 92 |
- 229.166 (f) (2) (A)HWS>100F. NO HOT WATER AT HANDSINK IN WOMENS RESTROOM. MUST HAVE HOT WATER AT ALL TIMES AT A MINIMUM OF 100F.
- 229.165 (k) (14) (A)chlorine solution. WIPING BUCKETS FILLED WITH SANITIZING SOLUTION (CHLORINE) WAS BEYOND 200PPM. PROVIDE PROPER CONCENTRATION AND PROVIDE AND UTILIZE TEST STRIPS TO ACCURETLY TEST CONCENTRATION AT 50-100PPM.
- 229.166 (g) (4) (B)backflow preventer. BOTTOM OF THE TWO WATER SPICKETS UNDER 3-COMPARTMENT SINK DOES NOT HAVE A BACKFLOW PREVENTOR.
- 229.166 (f) (4) air gap 2x. PROVIDE PROPER AIR GAP CENTERED ABOVE FLOOR DRAIN FOR FOR ICE MACHINE.
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08/01/2011 | 93 |
- 229.165 (h) (2)thermometer available. EXTERNAL DIAL THERMOMETER NOT WORKING ON WALK-IN. PLACE A WORKING THERMOMETER INSIDE.
- STORE BOXED UNFROZEN CHICKEN WINGS,FROM VENDOR, IN LARGE REFRIGERATORS AND CUT VEGETABLES IN PREP COOLERS UNTIL WALK IN COOLER IS WORKING PROPERLY AND FLOOR SEAL IS REPLACED. MAINTAIN FOOD TEMPERATURE AT 41F. AT ALL TIMES. DO NOT THAW CHICKEN IN WALK-IN UNTIL FIXED.
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02/15/2011 | 92 |
- WALK-IN COOLER AT 44F. PLEASE AJUST SETTING OR HAVE SERVICED TO MAINTAIN 41F OR BELOW AT ALL TIMES.
- 229.166 (c) (1) sufficient capacity. HOT WATER AT HANDSINK SINK FLUCTUATES. Hot water at hand sink is less than 100 degrees.
- No Heimlich poster posted.
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10/06/2010 | 88 |
- TOWEL SANITIZER BUCKET BLEACH CONCENTRATION IS TO STRONG, READING 200PPM +. ALL TOWEL SANITIZER WATER TO BE AT 50-100PPM(PARTS PER MILLION)CONCENTRATION.
- There is no backflow prevention device present at any water supply system. All hose attached faucets must have a backflow prevention device on faucet.
- ONE PERSON DURING ALL HOURS OF BUSINESS TO HAVE A FOOD MANAGERS CERTIFICATION.
- No Heimlich poster posted.
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11/05/2009 | 87 |
| No violation noted during this evaluation. | 03/03/2009 | 97 |
| No violation noted during this evaluation. | 08/27/2008 | 97 |
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