PROVIDE FOR HANDWASHING SINK TO ALWAYS BE ACCESSIBLE. (ITEMS IN SINK)
PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (ROACHES)
PROVIDE FOR EQUIPMENT AND GLASSES TO BE CLEANED AND SANITIZED PROPERLY. (WASH: SOAP & WATER, RINSE: WATER, SANITIZE: BLEACH & WATER). DO NOT USE SINK FOR DUMPING.
PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (SODA NOZZLES, SODA NOZZLE HOLDER)
09/08/2011
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Ensure hot water is provided at all handsinks, warewashing sinks, and utility sinks in establishment. No hot water upon inspection (This item has been corrected on-site).
Provide for handsink with both hot and cold running water. Hot water must be minimum of 100 degrees F. No handsink found in bar area. Ensure this item is corrected.
Ensure soap and paper towels are available at all handsinks. No hand towels at bar area (This item has been corrected on-site).
Ensure a mopsink with hot and cold running water is available in establishment. Found mopsink without running water and not plumbed according to code. Ensure this item is corrected to avoid reinspection fees.
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