Utensils were stored in water. Utensils should be stored on a clean surface or in running water.
08/19/2015
97
Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
08/14/2014
97
No violation noted during this evaluation.
03/17/2014
100
No violation noted during this evaluation.
07/08/2013
100
229.166 (c) (3) hot water sufficient. The establishment does not have water under pressure at each access point in the food establishment during all hours of operation. Hot water is only available during certain times of the day. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. HOT WATER LACKING AT 3 COMPARTMENT SINK AND RESTROOMS. PER A WILSON, ESTABLISHMENT HAS 24 HOURS TO RESTORE HOT WATER AT 3 COMPARTMENT SINKS AND RESTROOM SINKS. (WATER TEMPERATURE 80 DEGRESS F)
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