- HAND SINK DID NOT HAVE PAPER TOWELS. CORRECTED ON SITE. PAPER TOWELS PROVIDED.
- ONE LIVE ROACH SEEN IN CABINET WHERE PIPE GOES THROUGH BASE. TREAT AREA FOR ROACHES AND SEAL AROUND PIPE TO PREVENT ENTRY.
- ICE MAKER HAD GROWTH ON INSIDE UPPER PART. CLEAN AND SANITIZE UPPER INSIDE PART OF ICE MAKER.
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11/03/2015 | 91 |
No violation noted during this evaluation. | 04/29/2015 | 100 |
No violation noted during this evaluation. | 10/23/2014 | 100 |
No violation noted during this evaluation. | 05/06/2014 | 100 |
No violation noted during this evaluation. | 10/11/2013 | 100 |
- Clean and sanitize Ice machine.
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04/03/2013 | 97 |
- 229.164 (f) (2) (A) (iv) not covered. ALL SEASONING/POPCORN NEED TO BE IN ZIP-LOCK TYPE BAG OR CONTAINER WITH LID TO PREVENT CROSS-CONATMINATION BY PEST/RODENTS.
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09/18/2012 | 96 |
- 229.164 (o) (6) (A) PHF>135.
- 229.164 (o) (7) (B) consume by date (pkgd).Date Label with a 7 day expiration from day package is open. Discard at the end of seven days.
- Provide Certified Food Manager at next routine inspection.See Handout
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09/27/2011 | 88 |
- Customer dispensed bulk food missing label of manufacturer of processor.** Observed plastic bags w/out any source/manufacturers information. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Potentially Hazardous Food contact surfaces/equipment not clean.** Deep (CHEST) Freezer has food debris on surface and ice accumulation preventing lid from closing completely
- No Heimlich poster posted.** Safety Advisory should be posted in customer's view.
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03/30/2011 | 90 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- No Heimlich poster posted.**A HEIMLICH POSTER MUST BE VISIBLE.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
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09/17/2010 | 89 |
- PLEASE KEEP A WRITTEN RECORD OF TIME AND TEMPERATURE FOR HOT DOGS ON WARMING RACK (TIME/TEMP. PLACED ON WARMER; TIME WHEN UNUSED MEAT IS DISPOSED OF IF NOT CONSUMED)
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05/18/2010 | 96 |
No violation noted during this evaluation. | 10/21/2008 | 87 |
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