Asian Cuisine & Pho, 8846 Huebner Rd, San Antonio, TX - inspection findings and violations

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Business Info

Name: ASIAN CUISINE & PHO
Address: 8846 Huebner Rd, San Antonio, TX 78240
Total inspections: 4
Last inspection: 01/21/2016
Score
88
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Inspection findings

Date

Score
  • 229.171(f)permit required. the food establishment license has expired, go to 1901 s. alamo street the one stop center, health department and get an updated license.
  • 229.165 (d) (1) (B)free of breaks, cracks. The containers are used for bulk storage need new tops.
  • 229.165 (h) (3)thin probe available. nEED TO GO GET A THIN PROBED THERMOMETER WITH A THIN TIP TO TAKE TEMPERATURES OF FOOD WITH.
 01/21/201688
  • 229.166 (i) (1) (A)HWS not accessible. keep area in front of handsink clear to provide access.
  • 229.168 (c) (1) toxics stored.need sanitizer buckets to store towels in a sanatizer solution. need chemical test kit to test bleech solutions
  • 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. NEED A THIN PROBED THERMOMETER TO TAKE FOOD TEMPERATURES, NEED THERMOMETERS IN REFRIGERATORS AND WALK IN COOLER.
  • 229.165 (m) (1) (A)not clean. MANY AREAS OF THE KITCHEN NEED CLEANING, THE VENTHOODS/INSIDE THE WALK-IN COOLER AND AT THE FRONT DOOR THERE IS WATER. THE COOKING AREAS FROM RIGHT TO LEFT AND UNDER AND BEHIND.
 05/12/201588
  • Do not store raw meat products in the mopsink to deter cross contamination. The mopsink is only used for mopsink purposes and to discard only mop water.
  • 229.166 (i) (1) (A)HWS not accessible. Ensure you have nothing in the way of the handsink or some type of barrier that makes the handsink not assessible. It was also observed that a employee washed his hands at the 3 compartment sink. the 3 compartment sink is only used for warewashing procedures.
  • Ensure to have sanitizer buckets with water, sanitizer, and rags to properly clean and sanitize food contact surfaces during hours of operation.
  • Ensure employees know the proper procedure when utilizing the 3 compartment sink. the proper procedures is "Wash", "Rinse", and "Sanitize".
  • Better sanitation needs to be better throughout the kitchen. Ensure to clean all food contact surfaces in the kicthen. Ensure not to store knives in between equipment. In between the equipment, non contact food surfaces is very dity and not properly cleaned.
 10/20/201484
  • Ensure nothing is stored in the mopsink. During the inspection, a raw meat product was found being stored in the mopsink. A mopsink is only used to discard dirty mopwater.
  • Ensure nothing is stored in the handsink. Handsink shoule only be used for handwashing purposes only.
  • Ensure to have thermometers in all reach-in coolers to properly monitor the temperature.
  • Ensure to properly clean and sanitize food utensils before storing them. Found multiple of food utensils stored and not properly cleaned.
 06/24/201387

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