Name: GRADY'S BAR-B-Q RESTAURANT INC
Address: 3619 Ih 35 N, San Antonio, TX 78219
Owner: DAVID HERRMANN
Number of employees: 10
Total inspections: 2
Last inspection: 03/16/2010
Good Hygienic Practices (Eating/Drinking/Smoking/Other) Employee found drinking from a screw cap open beverage container in a manner that contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Recommend to use either a sports pull/push cap or covered drink container with a straw.
Cross-contamination of Raw/Cooked Foods/Other Observed all bulk food bins with scoops handles buried in the food or improper items being used as food scoops (i.e.: cups, bowls, spoons, etc) that were incontact with the food items. Recommend to use only NSF approved food scoops with a handle that are to be stored when not in use either in the food with the handle up or outside the bin in a NSF/food grade holder.
Approved Systems (HACCP Plans/Time as Public Health Control) Observed numerous containers and open packages of potentially hazardous foods, that are out of their original containers, in the large walk/reach in cooler; none of which contain a proper label. Recommend to label all open items with the following information as required by the Texas Food Regulation: Name of food item, Date of preparation, and Use by Date; or write a HACCP Date Label SOP to use the Day Dot 3 or 5 or 7 day labeling system.
Hand Wash Facilities Adequate and Accessible (corrected on site) Hand washing facility is blocked. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
Hand Wash Facilities with Soap and Towels There are no paper towels at the hand washing sink.
Manual/Mechanical Ware Washing and Sanitizing at ( ) ppm/temperature Observed food service equipment being washed in an improperly set up three compartment sink; during active food service and ware washing. Only the wash & sanitizing compartment was set up and the concentration of the Quat sanitizer was measured at 150 ppm. Recommend that all three compartments of the sink be set up properly, and sanitizing concentration be frequently checked. Also observed that facility had no sanitizing test strips. Recommend that proper sanitizing test strips be bought.
Approved Sewage/Wastewater Disposal System, Proper Disposal Observed that all floor drains were clogged with trash & food debris, causing them to not drain. Recommend to: (1) Clean out drains at once; (2) Wash and flush on a daily or as needed basis; (3) Check frequently during operating hours; and (4) Place on a cleaning schedule.
Thermometers Provided/Accurate/Properly Calibrated (+ or - 2 degrees Fahrenheit)
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Routine Food Safety
Cross-contamination of Raw/Cooked Foods/Other (corrected on site) Provide for raw foods to be separated from ready to eat food items. Provide for all potentially hazardous foods to be stored in the following order to prevent cross contamination from top-->bottom: (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry. In addition, provide for all food items to be covered and protected.
Toxic Items Properly Labeled/Stored/Used (corrected on site) Provide for all toxic chemicals to be properly stored, used, and labeled. Please label sanitizing solution, and its' concentration should be at 50-100 ppm of Chlorine solution; rather than 200 ppm. In addition, provide for all working containers to be properly labeled.
Thermometers Provided/Accurate/Properly Calibrated (+ or - 2 degrees Fahrenheit) (corrected on site) Provide for all refrigeration units that contain potentially hazardous foods to be equipped with a thermometer properly calibrated @ /- 2 degrees farenheit, and properly working.
Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Provide for all food contact surfaces and non food contact surfaces to be maintained in sanitary condition. (1). Provide for all major equipment to be cleaned and sanitized--stove has visible accumulation of grease and soil. (2). Provide for the walls and floors behind all major equipment to be cleaned and sanitized--ice machine, dish machine (mold and mildew on walls) (3). Provide for in use utensils to be stores properly. (4). Provide for racks where dry equipment and utensils are stored to be cleaned and sanitized. (5). Provide for equipment and utensils to be stored away clean and sanitary. (6). Provide for large trash cans to be cleaned daily or as used/contaminated. (7). Provide for large bulk containers to be cleaned and sanitized.
Routine Food Safety
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