- Chicken was kept above vegetables in the reach in. Raw meat and eggs must be stored below and away from ready to eat foods.
- Eggs were stored over vegetables in the walk in cooler. Raw meat and eggs must be stored below and away from ready to eat foods.
- A household roach spray was kept in the establishment. All pesticides must be labeled "for use in a food establishment".
- Various foods were stored in grocery bags. All food must be stored in food grade containers.
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03/14/2016 | 90 |
- Spring rolls in the walk in cooler were at 51°F. All potentially hazardous food must be cooled to below 41 °F in six hours or less.
- Raw Pork chops were kept above onions in the reach in fridge.
- Raw chicken was kept in the freezer on top of raw pork.
- Raw beef and chicken were kept over produce in the walk in refrigerator.
- All raw meat must be kept according to the cross contamination rules provided in the handout given. Affix this handout to the front of the fridge in a prominent place.
- Raw shrimp kept in a bowl sitting on top of vegetables.
- Egg rolls in the fridge were kept more than 24 hours in the fridge without a date label. All cooked food stored in a cooler for more than 24 hours must have a date label indicating 7 days from when it was prepared.
- Cooked egg rolls were left on the counter at room temperature. All cooked food that is held between 41 °F and 135 °F must be labeled with a discard time that is 4 hours from when it was removed from a hot hold or cold hold.
- Large quantities of raw meat were found in a chest freezer stored in plastic grocery bags. Discontinue all use of grocery bags for food storage.
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10/09/2015 | 84 |
- Rice held in the refrigerator at 53 degrees F
- Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Employee peeling raw shrimp handled cooked egg rolls without washing his hands before handling the egg rolls. Egg rolls were discarded.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager"s certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.
- Wire baskets used to store egg rolls must be in good repair and be smooth, easily cleanable and non-absorbent
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06/09/2015 | 81 |
- A cup with out a lid was observed above the soups. Ensure all drinks have lid and are kept below and away from food and food contact surfaces.
- Raw chicken was observed above noodles in the cold hold refrigerator. Raw chicken was also observed above carrots in the refrigerator. Items were rearranged during inspection.
- Food Manager’s Certification Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. Manager must show proof of Food Manager Certification. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
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01/23/2015 | 89 |
- Replace stick used for meat grinder because it is cracked. Discard and or replace unsafe equipment.
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06/18/2014 | 97 |
- Observed bean sprouts, chopped lettuce, chopped cilantro, and chopped green onions all sitting on the prep table. Employee stated that it is used for making dishes during lunch and at the end of lunch it goes in the walk in. Potentially hazardous foods must be kept at 41 degrees F or below. Or Time as a public health control may be used.
- Observed employee not wash hands after scraping pan in the trash with a wrapping from the trash. Then go to the three compartment sink rinse the pan then return to work. Employees must wash hands in a hand washing lavatory when moving from one area to another.
- Observed open food handling in the wait staff area. Drinks are poured, tea and coffe are made, wait staff cleans tables, picks up dirty dishes and delivers clean dishes.
- Obsrved spray bottles with out common name label next to the three compartment sink. Label spray bottles with common name of toxic material.
- Observed racks in the three door refrigerator with rust and food debris. Observed ice machine with mold. Obseved knifes between prep tables. Clean and sanitize all equipment to be used for food storage, prep, or service.
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12/12/2013 | 82 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only. ENSURE TO KEEP HANDSINK FREE OF CLEANING ITEMS.
- 229.166 (i) (1) (A)HWS not accessible. Hand sink provided in restroom or kitchen but is blocked with objects and employees cannot have access to it. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- 229.165 (d) (1) (A)smooth. Cutting surface not smooth. Cutting board must have a smooth surface.
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05/14/2013 | 90 |
- PHF must be cooled from 135°F to 70°F within 2 hrs. Then PHF must be cooled within 4hrs from 70°F to 41°F or less. Found large pan of rice at 120°F, there was no cooling tracking in place.
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11/06/2012 | 95 |
- 6 packages of raw shelled eggs stores above cooked rice.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- Supply dishwashing machine handwash station with individual disposable paper towels and soap.
- Install an air gap on ice machine.
- Cooking without a temperature measuring device. Walk in cooler without a working thermometer; .
- Clean and sanitize all equipment to be used for food storage, prep, or service. Discard and or replace unsafe equipment.
- Post most recent graded inspection report in customer view.
- Use 3 compartment sink for proper manual ware washing.
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12/21/2011 | 75 |
- 229.167 (e) (3) (A) no towels. Provide towels at handwashing sinks.
- 229.168 (a) toxics not labeled. Label chemical spray bottles.
- 229.165 (f) (12) (B)integral thermomter. Provide for thermometers for all freezers and coolers containing potentially hazardous foods.
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01/05/2011 | 91 |
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