- Establishment must always have at least one person on duty with a Food Manager Certification. Person on duty only has a Food Handler certification.
|
02/02/2016 | 97 |
- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Chicken Salad, 54F Degrees.
- 229.166 (c) (3) hot water sufficient. All HWS's and 3-compartment sink, must have working hot water.
- 229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
- 229.168 (a) toxics not labeled. Label all cleaners.
- 229.165 (k) (11)sanitizing water >171 F. Observe establishment washing dishs at 3-compartment sink, with no working hot water.
- Establishment must always have at least one person on duty with a Food Manager Certification.
- Ch 13, Art II, section 13-26 Display permit. Current inspection report must always be posted for customer view.
|
10/01/2015 | 76 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken directly over vegetables. Both items were uncovered.
- Establishment must always have at least one person on duty with a Food Managers Certification.
|
08/04/2015 | 93 |
| No violation noted during this evaluation. | 03/24/2015 | 100 |
- Establishment must always have at least one person on duty with a Food Managers Certification.
|
12/02/2014 | 97 |
| No violation noted during this evaluation. | 07/03/2014 | 100 |
| No violation noted during this evaluation. | 02/04/2014 | 100 |
- 229.164 (o) (6) (A) PHF>135. All Hot PHF food must be kept at 135 degrees or hotter. Meat on hot unit, 70 degrees.
- 229.166 (f) (2) (A)HWS>100F. Repair hot water to handsink, hotwater at handsinks should reach 100 degrees. Hot water only reaching 70 degrees.
- 229.166 (i) (1) (A)HWS not accessible. Do not block access to handsink. Large box's are directly infront of handsink at this time.
- 229.163 (h) (8) before gloves. Insure that Food Handlers wash hands prior to putting on gloves.
- 229.167 (p) (5) use of wrong sinks. Observed Food Handler washing hands in 3-compartment sink.
- 229.167 (e) (3) (A) no towels. Allhandsinks must have papertowels.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.166 (i) (5) (A)plumbing repairs. Repair leak under handsink in kitchen area.
- Ch 13, Art II, section 13-26 Display permit. Copy of current inspection report must be posted for customer view.
|
09/03/2013 | 68 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a lid and straw.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over raw beef, or fish, inside of cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler, over 24hrs., must be properly date labeled with time and date food was prepared.
- 229.168 (a) toxics not labeled. Label all cleaners, with proper name of chemical being used.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must always be posted for customer view.
|
04/29/2013 | 79 |
- DATE LABEL PREPARED CHICKEN CONTAINERS LOCATED INSIDE OF WALKIN COOLER. MAY USE DATE FOOD WAS PREPARED. DISCARD LEFTOVERS AFTER SEVEN DAYS.
|
12/12/2012 | 96 |
- (1) STORE MEDICINES AND CHEMICALS SEPARATE FROM FOOD PRODUCTS AND FOOD CONTACT SURFACES - CORRECTED ON SITE. (2)DONOT PLACE FLY PAPER OVER OPEN FOOD PREPARATION OR FOOD STORAGE AREAS - CORRECTED ON SITE.
|
01/12/2012 | 97 |
Restaurant representatives - add corrected or new information about Kabab House, 6301 Loop 410 Nw #vc11, San Antonio, TX »