No violation noted during this evaluation. | 01/08/2016 | 100 |
- BOTH SMALL REFRIGERATORS ONE AT 50F AND 60F. VERY FULL AND OPENED OFTEN. ENSURE THAT BOTH HAVE THERMOMETERS AND ADJUST THE TEMPERATURE CONTROL DIALS ACCORDINGLY TO MAINTAIN 41F.
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09/09/2015 | 95 |
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic BOWL STORING SPICES
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05/11/2015 | 97 |
- 229.164 (o) (4) (A) (i) - Cooked PHF.WHILE JUST REMOVED FROM STOVE TOP AND ABOVE 135F, EXTRA LARGE COMMERCIAL POT OF BOILED BEANS WILL NOT COOL FROM 135F DOWN TO 70F WITH IN 2 HOURS. MUST COOL FROM 135F DOWN TO 70F WITHIN 2 HOURS IN 2-4 INCH DEPTH OF FOODS, STIRRING CONSTANTLY AND IF NEEDED SITTING ON AN ICE WATER-BATH.
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01/09/2015 | 95 |
- SMALL REFRIGERATOR BY CASH REGISTER AT 55F. MOVE ALL POTENTIALLY HAZRDOUS FOODS TO LARGER REFRGERATOR MAINTAINING 41F OR BELOW. MAY KEEP NON POTENTIALLY HAZARDOUS FOODS SUCH AS KETCHUP, TORTILLAS ETC. THIS REFRIGERATOR MUST MAINTAIN 41F OR BELOW
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08/25/2014 | 95 |
- 46-51 F. REPAIR/REPLACE TO MANTAIN 41 F OR BELOW. ONLY FRESH UNCUT PRODUCE AND NON-POTENTIALLY HAZARDOUS FOODS CAN BE KEPT AT CURRENT TEMPERTATURES. LESS PRODUCT AT TOP BLOCKING CIRCULATION.
- 229.166 (i) (1) (B) HWS improper use.OBSERVED CLEAN WARES SITTING IN HANDSINK. WARES, DIRT OR CLEAN, SIT ON DRAINBOARDS OF 3-COMPARTMENT SINK
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03/24/2014 | 91 |
- 229.167 (e) (3) (A) no towels.
- 229.165 (r) (3) (D)no sanitization. OBSERVED DISHWASHING WITH OUT SANITIZING STEP, IF USING BLEACH, USE EVERY TIME AT 50-100PPM
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09/16/2013 | 94 |
No violation noted during this evaluation. | 05/17/2013 | 81 |
- 229.163 (h) (5) handling soiled equip.. stop and wash hands when the become contaminated, after doing dishwashing wash hands before you go to the food preparation area to cook.
- 229.168 (d) (2) (A) (ii) not according to label. insect sprays that can be used in food service areas will have it indicated on the label approved for food establishments, or some close statement to that wording.
- 229.165 (d) (1) (A)smooth. Replace cutting boards to be smooth/easily cleanable/good repair.
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10/23/2012 | 90 |
- need hand towels in dispenser for restroom. 229.167 (e) (3) (A) no towels.
- 229.165 (k) (14)chemical sanitizer exposure time. Need to expose washed and rinsed utensiles to sanitizer for one minute and let completly air dry.
- NEED TO POST CURRENT FOOD SERVICE LICENSE
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01/04/2012 | 91 |
- Provide for employees to wash hands at hand sink for 20 seconds with warm water (100F)and soap then using disposable towels to dry hands.
- Provide for employees to use secondary barrier, provided, properly. Employees must properly wash hands before using gloves. Employees must perform a double handwash before using hand sanitizer unless other form is specified on paperwork.
- Provide for handsink to remain accessible at all times. Discontinue storing food and other items in hand sink.
- Provide for mop sink to be equipped with a back flow prevention device.
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03/01/2010 | 86 |
No violation noted during this evaluation. | 10/02/2008 | 86 |
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