- All employee drinks require a lid and a straw
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw shellfish raw chicken/beef, vegetables and cooked ready-to-eat food. *raw chicken over cut squash
- When using time as a public health control must maintain records on site for review. *log when TCS foods are removed from temperature control and placed on buffet. OR hold on temperature
- Discontinue using non commercial food establishment grade pest control. *RAID products are household
- Label toxics when removed from original containers *hand sprayer has bleach solution/ spray bottles not labeled
- Store all toxics away and under open foods.
- Store all OTC drugs (Ibuprophen/Nyquil) out of food areas. * food handlers appeared to be in good health. REMINDER : no food handlers can work with open foods/clean wares when experiencing discharge from nose/eyes/ have a fever/vomiting/diarrhea
- use only food grade plastic containers and clear/food grade bags. *black bags may impart color/chemical into foods
- Discontinue using broken utensils *rice scooper/ice machine lid
- use food grade containers for food storage *items designed for single use may not be reused for other foods
- Use thermometers for holding foods
- Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.* pieces of raw chicken and drippings on bottom shelf of prep table and cases of vegetable on shelf. *cut vegetables first then proteins: fish/shrimp/beef/pork/chicken
- Remove dented cans from available to use stock
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01/25/2016 | 75 |
- All cold hold food items must be at or below 41 degrees F- marinated chicken at 53/cut fruit on buffet at 54
- Hand washing sink for hand washing only- do not place any items inside hand sink- grill area/sushi area
- Remove dented cans from ready for use shelf
- All foods must be in sound condition- bulk rice had debris
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including raw fish for sushi, or raw shellfish, vegetables and cooked ready-to-eat food.* cover all foods in walk in cooler, prepare foods at diff times *cut veg/raw seafood , store all foods in walk in with raw meats under RTE foods
- At least 1 person on duty must have a CFM on duty with credentials
- Maintain written procedures at the establishment to ensure compliance- a HACCP for sushi rice
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09/14/2015 | 76 |
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food including vegetables and cooked ready-to-eat food. * Cover all foods in walk in coolers and store with raw meats below RTE foods
- The hot water heater must have a large enough capacity to provide hot water during all hours of operation.* Ladies rest room/employee rest room and mongolian beef area require hot water on demand
- Use food grade containers/bags
- Clean large bulk food containers and equipment that is cleaned in place must follow all 4 steps in ware washing to include wash, rinse, sanitize and air dry. * auger/mixer/large containers that cannot be submerged or fit in ware washing machine
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02/05/2015 | 89 |
- Employee drinks require a lid and a straw. In addition must be stored away from food prep areas
- Provide a HACCP plan for raw fish (Sashimi) offered for consumption on sushi bar OR only offer cooked fish.
- Post a "use a clean plate each visit to the buffet" sign.
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10/06/2014 | 89 |
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