- SOAP DISPENSER IN FRONT SERVING AREA HAD NO SOAP. CORRECTED ON SITE. DISPENSER REFILLED.
- SPRAY BOTTLE OF CHEMICAL NEEDS LABEL. CORRECTED ON SITE. LABELED. SPRAY CAN OF "FLYING INSECT KILLER" NOT APPROVED FOR USE IN FOOD ESTABLISHMENTS. (MUST STATE THAT IT IS FOR USE IN FOOD ESTABLISHMENTS.) CORRECTED ON SITE. DISCARDED.
- DAMAGED LAMINATED WOOD BOWL WAS BEING USED TO SCOOP SAUCE FROM LARGE CONTAINER. USE SOMETHING WITH A HANDLE THAT IS DURABLE AND MOISTURE RESISTANT LIKE PLASTIC OR METAL. CORRECTED ON SITE. DICSARDED.
- CAN OPENER NEEDED CLEANING. CORRECTED ON SITE. WASHED AND SANITIZED.
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01/11/2016 | 91 |
- FOOD NOT IN SOUND CONDITION. 2 CANS OF OYSTER SAUCE AND 1 CAN OF NACHO CHEESE WERE HEAVILY DENTED. CANS WERE MOVED AND MARKED TO BE RETURNED TO SUPPLIER. CORRECTED ON SITE.
- 3 PUMP SPRAYERS OF DEGREASER WERE NOT LABELED AND WERE ABOVE AND NEXT TO BOXED NOODLES. BOTTLES WERE MOVED AND LABELED. CORRECTED ON SITE.
- DRAIN CLEANER AND DETERGENT WERE STORED NEXT TO CONTAINER OF BAKING SODA USED IN COOKING. BAKING SODA MOVED CORRECTED ON SITE.
- ROACH POWDER AND ROACH SPRAY FOUND IN ETSABLISHMENT NOT LABELED, "APPROVED FOR USE IN FOOD ESTABLISHMENTS." SPRAY AND POWDER WERE DISCARDED. CORRECTED ON SITE.
- FOOD RESIDUE ON INNER LID TO PREP TABLE COVER. COVER REMOVED AND WASHED AND SANITIZED. CORRECTED ON SITE.
- WIRE STRAINER HAD LOOSE WIRES AND NEEDS REPLACING. STRAINER DISCARDED. CORRECTED ON SITE.
- SPATULA FOUND WORN AND NOT EASILY CLEANABLE. SPATULA DISCARDED. cORRECTED ON SITE.
- PLASTIC CUTTING BOARD FOUND WITH CUT ALL THE WAY THROUGH. BOARD DISCARDED. CORRECTED ON SITE.
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08/28/2015 | 90 |
- Ensure all canned goods are in sound condition. (Six cans of oyster sauce observed with heavy denting.)
- Ensure all ready-to-eat food items are propely stored. (Cut, ready-to-eat onions stored in direct contact with whole, uncut peppers.)
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03/05/2015 | 92 |
- Ensure all food contact utensils are properly cleaned and sanitized prior to storage. (Dirty knives stored on magnetic strip at time of inspection.)
- Ensure all food contact utensils are in good repair. (Melted spatula found to have deep cut marks. Replace any utensils not in good repair.)
- Provide all refrigeration units containing potentially hazardous food items with a thermometer. (Reach-in cooler by stove tops did not have a thermometer at time of inspection.)
- Ensure all food contact equipment is properly cleaned and sanitized. (Microwave had exploded food debris at time of inspection.)
- Ensure all food contact equipment is properly cleaned and sanitized. (Ice machine had mold.)
- Ensure all employee food items are stored seperately from food items intended for customer service. (Employee food items found stored with food items intended for customer service in the walk-in freezer.)
- Ensured all canned good items are in sound condition. (Cans of oyster sauce found to be dented)
- Employees observed not washing their hands and exposed portions of the arms before and between tasks. (Ensure all employees properly wash hands between tasks when handling potentially hazardous food items.)
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing, using nail brushes, hand sanitizer after a hand wash.
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10/21/2014 | 78 |
- Ensure all potentially hazardous ready-to-eat foods are properly stored. (Employee water bottle stored in same bin with cut vegetables. 0.5lb of cut onions and peppers discarded.)
- Ensure all hand sinks are provided with hot and cold running water under pressure. (Hand sink in kitchen area did not have hot and cold water at time of inspection.)
- Ensure all cooked food items are properly cooled. Cooked potentially hazardous rice not cooled from 135°F to 70°F within 2 hrs. Cooked potentially hazardous rice not cooled from 70°F to 41°F or below. Rice measured at 61F at time of inspection. Rice was prepared yesterday between 6-7PM. 10lbs of rice was discarded.)
- Ensure all canned food items are in sound condition. (5 cans of tomato ketchup found to be heavily dented at time of inspection.)
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing, using nail brushes, hand sanitizer after a hand wash)
- Ensure all employee drinks are stored away and seperate from all foods intended for customer service. (Water bottle stored in direct contact with cut vegetables for customer service)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Knives found with food debris stored on magnetic strip)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Ice scoop stored on top of unsanitzed surface on top of ice machine)
- Ensure all food contact surfaces and equipment are properly cleaned and sanitized. (Mold observed in ice machince.)
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06/27/2014 | 72 |
- Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature. (Noodles and macaroni & cheese measured at 110F at time of inspection.)
- Ensure all food items are properly stored. (Raw shelled eggs stored above ready to eat food items in the walk-in cooler.)
- Ensure all mop sinks are provided with a backflow preventer if hose is attached. (Mop sink did not have functioning backflow preventer at time of inspection.)
- Ensure all food contact equipment is properly stored. (Ice scoop stored on top of ice machine in contact with unsanitized surface.)
- Ensure all food contact utensils are properly cleaned and sanitized prior to storage. (Dirty knives stored on magnetic strip.)
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02/25/2014 | 85 |
- Provide proper date labeling for all food items that are removed from their original packaging and/or have not been used within a 24 hour period. (Prepared food items found in the walk-in cooler without proper date labeing.)
- Ensure all food contact surfaces and equipment are properly cleaned and sanizited. (Shelving in the walk-in cooler had food residue.)
- Ensure all food contact utensils are properly cleaned and sanitized before storage. (Dirty knives found on magnetic strip.)
- Ensure all food items are properly stored. (Raw eggs stored above other ready to eat uncovered food items.)
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08/29/2013 | 89 |
- Potentially Hazardous food not at required temperature. Raw chicken at 58f.
- Employee did not wash their hands when they moved from one duty to another.
- Dent cans.F
- Refrigerated, ready-to-eat food not properly marked with a use by date.
- Equipment used in storing food not cleaned.
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03/11/2013 | 80 |
Restaurant representatives - add corrected or new information about Bourbon Street Cajun Grill, 849 Commerce St E, San Antonio, TX »