No violation noted during this evaluation. | 10/30/2015 | 100 |
- Need to remove calcium debris from plastic spouts on dispensing ice machine located behind the sales counter
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05/19/2015 | 97 |
- Make sure all ready to eat hot hold foods (example - guisado) are held at 135 degrees F or above. Observed guisado in hot hold unit at 128 degrees F. (meat was reheated to 165 degrees F. during inspection)
- Make sure all ready to eat foods are date marked when stored inside the reach in coole unit, for proper rotation.
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01/14/2015 | 91 |
No violation noted during this evaluation. | 10/07/2014 | 100 |
- Observed employee drink from open container in the kitchen. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility when returning to work.
- Observed rodent droppings under the hot hold unit area. Eliminate the presence of rodents by using any approved means.
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08/28/2013 | 93 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement.
- 229.164 (o) (7) (B) consume by date (pkgd).Once a packaged item such as cheese, deli meat is opened, package must be labeled with discard of 7 seven days later.
- Water hose in back prep area must be a food grade hose. Install a back flow preventor on faucet.
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01/03/2013 | 89 |
- All potentially hazardous foods must be kept at 41F at all times. Utilize ice baths, adjusting temperature in cold holding unit. Utilize Time as a Control.
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09/05/2012 | 95 |
No violation noted during this evaluation. | 05/17/2012 | 100 |
- RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. All food stored in the RIC must be stored properly to avoid cross contamination.
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01/03/2012 | 96 |
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