| No violation noted during this evaluation. | 02/09/2016 | 100 |
| No violation noted during this evaluation. | 07/17/2015 | 100 |
| No violation noted during this evaluation. | 04/27/2015 | 100 |
- Provide adequate refrigeration....small reachin is being repaired....food items will be placed on ice....
- 229.165 (m) (1) (A)not clean....large can opener...
- 229.164 (e) (1) (D) (iii) doc- corrective actions..owner's policy is for employees to use gloves or utensils for Ready To Eat foods...observed one employee not following policy...
|
03/23/2015 | 90 |
- Ch 13, Art II, section 13-26 Display current permit.
- 229.165 (m) (1) (A)not clean....pleease clean the drink holder....
- 229.165 (m) (1) (A)not clean....top of dishmachine needs cleaning so as it will not contaminate clean dishes...
|
08/07/2014 | 94 |
- 229.165 (m) (1) (A)not clean....large can-opener...COS
|
07/17/2013 | 97 |
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed utensils and cutting board inside front bar designated handwashing sink.)
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Supply every handwashing sink with soap. Supply the handwash station with individual disposable towels.(Observed no doap or paper towels for front bar designated handwashing sink.)
|
11/29/2012 | 93 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.164 (o) (7) (B) consume by date (pkgd). 229.164 (o) (9) (A) (iii) unmarked food>4 hrs.
- Observed food crumbs left on food contact surfaces including plates and other dishware that is used for customers.
|
08/31/2012 | 89 |
- 229.163 (n) (1) eat.drink.smoke..
|
05/01/2012 | 96 |
- 229.163 (h) (1) after touching body 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.(Employee's observed moving from diffent kitchen task and continue to prep or prepare out going food with out washing thier hands.)(Employee's observed wiping their hand's off on their aprons then going back to prepare or prep potentiality hazardous food.)
- Observed in use knife stored behind 3 compartment kitchen sink.
- A Certified Food Manager must be present during business hours.
|
01/23/2012 | 90 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.(Observed employees not washing thier hands before putting on a new pair of gloves)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed employee washing lettice inside the designated handwashing sink.)
- One hand sink is provided for physically separated bar and kitchen.(Observed designated handwashing sink in the bar area not sealed to wall.)
- A Certified Food Manager must be present during business hours.
|
10/19/2011 | 86 |
- Make sure all cooked food is cooled within time and temperature limits. Food must be cooled from 135 degrees F to 70 degrees F within 2 hours, then from 70 degrees to 41 degrees within the next 4 hours (from 135 degree to 41 degree in 6 hours maximum). Use flat, shallow containers, put less food in the containers while it cools, and stir periodically until food is cooled all the way down to 41 degrees F. Observed overfilled containers in the walk-in cooler. Etoufe was holding an ambient temperature of 48 F
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food.(Observed employee's not washing their hand's before donning a new pair)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed a spoon utensil inside one of the designated handwashing sink's.)
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.(Observed a cup lying on top of a pan with raw stuffed Shrimp.)
- Observed prep cold hold unit maintaining and ambient temperature of 51F
|
08/01/2011 | 80 |
- 229.166 (i) (1) (B) HWS improper use. Mop water disposed of in handwashing sink. Never dispose of mop water by dumping it into the handwashing sink. Use the mop sink. Observed mop waste water being poured down designated handwashing sinks.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Food contaminated by food employees, consumers or other persons through contact with their hands, bodily discharges or nasal or oral discharges, or other means shall be discarded. Observed cleaning a rag on top of raw chicken inside the prep refrigerator nd another cleaning rag on top of raw shrimp. The food items were removed and disposed of by owner.
- 229.165 (g) (1) equipment not sufficent. Provide adequate refrigeration. observed the prep refrigerator helping an ambient temperature of 46F to 52F.
|
05/12/2011 | 89 |
| No violation noted during this evaluation. | 02/14/2011 | 100 |
Restaurant representatives - add corrected or new information about Bourbon St Seafood Kitchen, 24165 Ih 10 W, San Antonio, TX »