| No violation noted during this evaluation. | 12/17/2015 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle Ready-to-eat food (SweetnSour Chicken) with his bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottle in kitchen area near cold-hold unit. Label spray bottles with common name of toxic material.
- 229.165 (q)food contact not sanitized. Observed dirty vegetable peeler, with food debris present, stored with clean utensils on magnet. All utensils must be cleaned and sanitized properly before storing.
|
09/01/2015 | 90 |
- 229.163 (n) (1) eat.drink.smoke.etc. Observed employee with cell phone on clean dish on food prep line. Ensure all personal objects are kept below, away and off of food prep areas to prevent contamination.
- 229.168 (c) (1) toxics stored. Observed a toxic spray bottle stored on shelf next to "to-go" boxes. Ensure all toxic items are stored below and away food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed scoop in bulk sugar container to be dirty. Ensure all utensils are cleaned and sanitized routinely.
|
05/14/2015 | 90 |
- 229.163 (n) (1) eat.drink.smoke. Observed employee drink on cold hold unit. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.165 (q)food contact not sanitized. Observed dirty butcher stored where clean knives are stored. Ensure all knives are cleaned and sanitized before storing.
|
01/26/2015 | 93 |
- Potentially Hazardous food(numerous item located in walk-in cooler at 43-44 F) not at required temperature in cooling unit. Food must be maintained at or below 41°. NOTE: Place items in Freezer for rapid chilling. NOTE: COntact Maintenance to assure unit's defrost cycle doesnt coincide with peak production time-frame. NOTE: Keep the unit's door closed when not in use. NOTE: At conclusion of inspection ambient temperature inside WIC registered 34 F.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- Not using proper serving utensil(serving bowl)to portion bulk ingredients(flour). Protect food from contamination by utilizing scoops with handles and assure handle does not come in contact with the food item.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(knives stored on cutlery rack) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic lids on bulk ingredient containers: located in the kitchen area. Utensil(s)-equipment must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item(s).
|
07/24/2014 | 84 |
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(located in all refrigeration units) not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.164 (o) (4) (A) (i) - Cooked PHF(egg rolls and prepared beef: located in the WIC and Ingreient bar at 45-50 F). Cooked potentially hazardous foods not cooled from 70°F to 41°F or below. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. NOTE: Use shallow pans with smaller portions and or chilling wands NOTE: Codemned and voluntarily destroyed IAW city ordinance approximately: 6 lbs of Time-temperature abused product.
- 229.165 (m) (1) (A)not clean. Food contact surfaces(accumulated food debris on Cutlery rack) not cleaned and sanitized. Clean/sanitize food contact surfaces.
- Foods(various items: located in refrigeration-freezer units) not protected, stored in unapproved containers(used card board boxes), etc.Protect food from contamination by storing food in approved Food grade containers(smooth,easy-cleanable,nonabsorbent,good repair)containers. NOTE: Approximately 10 lbs of contaminated product condemned and voluntarily destroyed IAW city ordinance.
- 229.168 (b) working container not labeled(window cleaner: located on the "Storage Shelf"). Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
|
02/24/2014 | 77 |
Restaurant representatives - add corrected or new information about Delicious Garden, 2815 N Fm 1604 E #106, San Antonio, TX »