Bawarchi, 5152 Fredsbg Rd 100, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
|---|
- 229.168 (c) (2) toxics above items. Label spray bottles with common name of toxic material.
- Mechanical ware washing machine temperature(s) must be at 125F.
- 229.165 (h) (3)thin probe available.A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
- 229.165 (m) (1) (A)not clean. The ice deflector needs to be cleaned of mold., clean can opener.
|
12/21/2015 | 88 |
- 229.166 (i) (1) (B) HWS improper use. 229.167 (p) (5) improper use of sinks. Employee storing utensils in hand sink. Employee soaking rice in a pot directly inside mop sink. Employees must wash hands in a handwashing lavatory. Use this sink for handwashing only. Only use mop sink for dumping dirty water
- 229.164 (r) (1) (A) labeled properly. Food packaged in a food establishment is not properly labeled. Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Observed bare hand handling of ready to eat foods without any handwashing. Ready to eat foods must be handled after double handwashing intervention or with a barrier of protection such as single use gloves.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food 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 at 45F a max of 4 days.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course. During Hours of operation a food establishment shall always have one person present who is certified as a food manager
- 229.165 (m) (1) (A)not clean. Ice machine equipment used in storing food not cleaned. Cutting board not in good repair. Soda fountain nozzels & ice despenser not clean. Provide deep cleaning and sanitation for all food contact surfaces. Clean and sanitize all equipment to be used for food storage, prep, or service.
|
12/01/2014 | 74 |
- Washing utensils in hand sink.
- Refrigerated, ready-to-eat food not properly marked with a use by date. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- The water does not flow long enough to become hot.
- Toxic items stored with items needing protection. Toxic material taken from bulk container and placed in an unlabeled spray bottle.
- Manual warewashing must be; Wash Rinse---sanitize
|
12/20/2012 | 83 |
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