- 229.165 (h) (2)thermometer available.MISSING AT BAR AND SALAD BAR REFRIGERATORS
- 229.165 (m) (2)non food contact dirty.DEEP CLEANING AND SANITIZNG OF ALL SHELVING IN CORNER WERE A FEW GNATS ARE STILL PRESENT AND SIDES/HANDLES/BOTTOMS/DOORS OF ALL EQUIPEMENT
|
01/15/2016 | 94 |
- SMALL COUNTER HEIGHT REFRIGERATOR AT 44-46F. MAKE TEMPERTATURE ADJUSTMENTS, TAKE TEMPERATURE FIRST THING IN THE MORNING TO ENSURE UNIT IS 41F OR BELOW. IF NOT REPAIR/REPLACE UNIT
- 229.165 (m) (1) (A)not clean. DOOR HANDLES OF REFRIGERATIN UNITS HAVE FOOD DEBRIS
|
08/20/2015 | 92 |
- Ch 13, Art II, section 13-26 Display permit.
- 229.164 (f) (2) (A) (iv) not covered. BULK DRY FOODS OPEN
- SNEEZE GUARDS FOR BUFFET TABLE FOODS
- 229.167 (p) (11) (C)insects/pests not minimized. GNATS IN KITCHEN CORNER BY STORAGE SHELVLES. CLEAN AND SANITIZE ALL FLOORS, SHELVED, OUTSIDE OF CANS/CONTAINERS AND WALLS TO REMOVE ANY SUGAR/FOOD SOURCE FOR GNATS. MOP UP ALL POOLING WATER IN DETERIORTED GROUT AND CORNER. INCREASE PEST CONTROL EFFORTS
- 229.167 (p) (11) (C)insects/pests not minimized.GNATS IN BAR.. CLEAN AND SANITIZE ALL FLOORS, BACKSPLASHES,SHELVES, SIDES OF EQUIPEMENT AND TUBING TO REMOVE ANY SUGAR/FOOD SOURCE FOR GNATS. INCREASE PEST CONTROL EFFORTS, PER DISCUSSION
- TURN ALL SPOONS FOR COFFE IN BAR, HANDLE SIDE UP
- PROVIDE CERTIFIED FOOD MANAGERS COPY OF/CERTIFICATE AT NEXT ROUTINE INSPECTION.
|
04/09/2015 | 87 |
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means.OBSERVED LOTS OF GNATS IN AREA OF RAW VEGETABLES/DRY FOODS AND CHEMICAL/NONSTORAGE ROOM (PREVIOUS RESTROOM) AND CONCERNED THAT GNATS ARE HAVING ACCESS TO CONSTANT AND/OR HIDDEN SOURCE OF WATER.SUGGESTED USING BUG LIGHTS IN A CORNER NOT ABOVE FOODS/FOOD STORAGE.
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings OR ZIP-LOCK TYPE BAGS. POLENTA AND RICE IN OPEN ORIGINAL PACKAGING
|
10/28/2014 | 93 |
- 229.166 (h) (1) (A)HWS not convenient. OBSERVED 2 COMPARTMENT PREP SINK WITH SOAP AND PAPER TOWLES AND WARES STORED IN IT. IF IT IS TO BE USED AS A HANDSINK, BECAUSE OF ACCESSABILITY, IT CAN NOT BE USED AS A PREP SINK OR WARES RINSING/WASHING SINK
- 229.167 (p) (11) (C)insects/pests not minimized. Insects in establishment and no bait stations or other control devices used. Provide proper measures/methods to control and minimize presence of pests. OBSERVED LOTS OF GNATS IN AREA OF RAW VEGETABLES/DRY FOODS. SUGGESTED USING BUG LIGHTS IN A CORNER NOT ABOVE FOODS/FOOD STORAGE.
|
04/07/2014 | 94 |
| No violation noted during this evaluation. | 08/02/2013 | 94 |
- Use this sink is for handwashing only. DO NOT USE HANDSINK TO FILL WATER CONTAINER.
- 229.167 (e) (3) (A) no towels.Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels
- 229.165 (r) (3) (D)no sanitization. HOT WATER FOR SANITIZING LESS THWN 180F
- post license and last regular inspection in area where customer has access.
|
01/24/2013 | 87 |
- 229.165 (k) (12) (A) (i)machine sanitize 165-194F. The thermometer reading 140F on rinse cycle.
- One person per shift must be food manager certified, Identify class/enroll/attend class/provide certificate of completion. You will also require an alternate food service manager to cover for others that are out.
|
06/12/2012 | 94 |
- 229.164 (o) (7) (B) consume by date (pkgd).NEED TO DATE MARK PHFs THAT ARE PREPARED AND WILL NOT BE USED WITHIN 24 HOURS WITH A USE BY DATE THAT IS 6 DAYS FROM DATE OF PREPARATION.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. THE HAND SINK AT THE BAR NEEDS TO HAVE SOAP AND TOWELS ON A DISPENSER AT THE SINK. THE SIN ALSO NEEDS TO BE EASY TO USE. REF KNEE OPERATION VS FAUCETS
- 229.166 (j) (2) (A)direct connection. NEED BACKFLOW PREVENTION DEVICE ON THE FAUCET AT THE UTILITY SINK, X2.
- 229.168 (d) (2) (A) (ii) not according to label. CANNOT USE A PESTICIDE THAT IS JNOT APPROVED FOR FOOD SERVICE OPERATIONS.
|
09/06/2011 | 87 |
- 229.167 (p) (11) (C)insects/pests not minimized. Eliminate the presence of insects by using any approved means. Gnatts in kitchen by 3 comp sink/in bar area.
- One person per shift must be food manager certified. Find a class/get enrolled/pay for class/and provide receipt on follow-up visit.
- Need thermometers in all reach in coolers and any other cold hold unit. Need thin probe food thermometer for taking temps.
- 229.165 (d) (1) (A)smooth. Cutting board must have a smooth surface. Reach in shelves are to be smooth/easily cleanable/and in good repair.
- Need hand sink at the bar, with hot 100F water and cold water, connected to a sanitary sewer system, provided with soap and towels on a dispenser. Hot water for the three compartment sink is to be 120F.
|
07/26/2010 | 85 |
| No violation noted during this evaluation. | 03/19/2009 | 85 |
| No violation noted during this evaluation. | 06/12/2008 | 83 |
Restaurant representatives - add corrected or new information about Plaza Club Restaurant #, 100 Houston St W, San Antonio, TX »