- Observed both line cooler and reach in cooler on service lines not working properly. Cooler was reading at 50 degrees F. Food items on line were at 48 to 60 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below. Ensure to repair both coolers immediately and do not use units until working properly.
- Observed employees reusing gloves and not washing hands in between tasks. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Discontinue using broken, chipped and/or melted wares.
- Spice and rice containers need to be cleaned on outside.
- Ensure that shelving where clean wares are stored is clean to sight and touch.
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11/19/2015 | 88 |
- Ensure that all potentially hazardous foods that have been cut/cooked/prepared and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
- Observed DayQuil stored in the refrigerator. Ensure all toxic and personal items are not stored with food. All personal items must be stored below and away from all foods to prevent contamination.
- Observed food debris and dust accumulation on drying rack. Drying rack needs to be scubbed clean and sanitized.
- Freezer lid was bent and damaged. Lid needs to be repaired/replaced to be in good condition.
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05/14/2015 | 90 |
- Cold hold unit was ~68F degrees. Only potentially hazardous foods were diced tomatoes and rice. Manager stated food is put out around 12 and is removed by 4, (food has been out for 3 hrs). A time and temperature log must be maintained at the establishment showing the time the food is put onto the line and the time it is discarded, or unit must be repaired to maintain a temperature of 41F degrees or below.
- Ensure that all potentially hazardous foods that have been cut/cooked/prepared and kept longer than 24 hours have a use by date of 7 days, the date prepared counting as day 1.
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12/08/2014 | 91 |
- Kitchen hand sink did not have soap or paper towels at time of inspection. Ensure that all hand sinks are supplied with soap and paper towels at all times for proper hand washing.
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08/13/2014 | 97 |
- Observed employees washing and rinsing dishes using all compartments of the 3 compartment, as well as the mop sink. Ensure that the 3 compartment is set up as follows when warewashing: 1st compartment with hot soapy water, 2nd compartment for rinsing, 3rd compartment with a sanitizing solution (when using chlorine the solution must have a concentration of 50-100ppm).
- Observed an apron in the hand sink. Ensure that the hand sink is only used for hand washing, items may not be stored or washed in this sink.
- Observed dishes being washed in the mop sink. The mop sink can only be used for disposal of wastewater, items may not be stored or washed in this sink.
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03/27/2014 | 93 |
- Observed raw chicken being stored above potatoes in the reach in cooler. Ensure that all raw animal products are stored below and away from ready to eat foods to prevent cross contamination.
- Hand sink in mens restroom only reached a temperature of 66.7F degrees after letting it run for several minutes. All hand sinks must reach a minimum of 100F degrees for proper handwashing.
- Cold hold unit had an internal temperature of 52.5F degrees and the foods in the unit had a temperature ~50F degrees. All potentially hazardous foods must be discarded after 4 hours until unit can maintain a temperature of 41F degrees or less.
- 3 compartment sink was set up incorrectly. Ensure that the sink is set up with the 1st compartment containing hot soapy water, 2nd compartment containing rinse water and the 3rd compartment containing a sanitizer. Chlorine should have a concentration of 50-100ppm.
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11/25/2013 | 86 |
- 229.168 (a) toxics not labeled. Insure that all cleaners are properly labeled with product information. Unlabeled spray bottle, sitting in dish wash room.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over raw beef inside of RIC.
- 229.167 (f) (2)toilet tissue. Mens bathroom, out of toilet paper during inspection.
- 229.167 (e) (2) no soap. All handsinks must have hand soap. No hand soap at handsink in kitchen area.
- 229.164 (r) (1) (B) (iv) manufacturer info. All food products being used in establishment, must have a proper manufacturer label on them. Bag of spices, being kept inside of unlabeled bag.
- 229.166 (c) (2)under pressure. Hot water at three compartment sink is not working, due to leak. Repair leak, and insure that hot water is always properly working, at all sinks.
- Ch 13, Art II, section 13-26 Display permit. Copy of the most recent inspection report, must always be posted for customer view. Report that was posted, is an old report, from two inspections ago.
- 229.166 (i) (1) (A)HWS not accessible. Do not place dish's infront of handsink. Employees must always have easy access to all handsinks.
- Moldy cucumbers found inside of RIC. Insure that food is destroyed, once any mold is seen.
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11/15/2012 | 69 |
- 229.164 (o) (6) (B) (ii). All PHF foods inside of cooler, must be 41 degrees or colder. Pan of chicken from night before, was at 71 degrees,
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over other food items inside of cooler.
- 229.164 (o) (7) (A) consume by date (prepared). All PHF food inside of cooler over 24 hrs old, must be properly date labeled with time and date food was prepared.
- 229.167 (e) (2) no soap. All handsinks must have soap.
- 229.165 (h) (2)thermometer available. All coolers must have thermometers inside of them.
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07/06/2012 | 81 |
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a proper fitting cover and straw. Many drinks found in kitchen area, did not have lids or straws.
- 229.166 (g) (4) (B)backflow preventer. Install a backflow preventer at mopsink.
- Found a dented can in storage area. Do not use dented food cans in establishment.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must always be posted for customer view.
- All cold food items must be kept at 41 degrees or colder. Yogurt, was at 47 degrees, on serving line.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store or keep raw meats over cooked food items. Blood can easily drip into cooked food.
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02/10/2012 | 76 |
- Grilled chicken and tomato dish found sitting on counter at 75F. All potentially hazardous foods must be kept at 135F or above.
- All foods including sliced lemons and other prepared foods must be kept covered in refrigeration units. Scoop found stored in cooked rice with handle touching rice. Scoop should be removed and stored so that cross-contamination does not occur.
- Foods found in refrigeration units do not have date labels. Date labels must be provided for all prepared and potentially hazardous foods stored over 24 hours. These labels should include date and time to dispose of foods. This date may be no more than 7 days from date and time prepared with the date of preparation being counted as day 1.
- Certified food manager must be present at establishment during operating hours.
- Food-grade shatterproof thermometers must be provided for all refrigeration units.
- Utensils found stored in container with side to be used in customer contact. Utensils must be stored with handles up and only handles may come in contact with cutomers.
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07/26/2011 | 78 |
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