No violation noted during this evaluation. | 03/24/2016 | 100 |
No violation noted during this evaluation. | 09/29/2015 | 100 |
No violation noted during this evaluation. | 04/01/2015 | 100 |
No violation noted during this evaluation. | 09/15/2014 | 100 |
No violation noted during this evaluation. | 03/20/2014 | 100 |
No violation noted during this evaluation. | 09/16/2013 | 100 |
No violation noted during this evaluation. | 01/31/2013 | 100 |
No violation noted during this evaluation. | 09/25/2012 | 100 |
No violation noted during this evaluation. | 03/23/2012 | 100 |
No violation noted during this evaluation. | 09/20/2011 | 100 |
No violation noted during this evaluation. | 03/21/2011 | 100 |
- Shredded cheese that was stored on preparation was at 50 degrees just before transferred to walk-in cooler. **Maintain all potentially hazardous food at proper temperature, cold hold 41 degrees or below; do not store at ambient temperature.
- Red bucket of sanitizing solution at 200PPM was above and next to thawing cartons of juice in sink compartment. **Store all toxic substances away from food and other items needing protection and ensure solution is at 50-100PPM.
- No temperature measuring device to check "thin masses" of food, such as chicken or hamburger patties. **Obtain temperature measuring device with small-diameter probe (1.5mm) for checking temperature of food as specified.
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10/13/2010 | 89 |
No violation noted during this evaluation. | 02/03/2010 | 100 |
No violation noted during this evaluation. | 09/30/2009 | 100 |
No violation noted during this evaluation. | 02/24/2009 | 100 |
No violation noted during this evaluation. | 10/14/2008 | 96 |
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