Chin San Chinese Restaurant, 13239 Nacogdoches Rd, San Antonio, TX - inspection findings and violations

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Business Info

Name: CHIN SAN CHINESE RESTAURANT
Address: 13239 Nacogdoches Rd, San Antonio, TX 78217
Total inspections: 8
Last inspection: 06/23/2015
Score
90
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Inspection findings

Date

Score
  • 229.167 (p) (5) use of wrong sinks. Scrubbie stored inside hand washing sink. Hand sink for hand washing only.
  • 229.167 (e) (3) (A) no towels. Need towels at hand washing sink.
  • 229.166- Need to replace missing vacuum breaker at mop sink hose bib.
 06/23/201590
  • 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Store eggs below ready to eat cooked foods.
  • 229.165 (m) (1) (B)grease and soil accumulation. Knives stored in dirty container contain soil accumulation. Store inside a clean container.
 01/22/201593
  • 229.167 (p) (5) use of wrong sinks. Mop sink is for mop water and disposal of mop water only,e.g., employee using water from hose bib of mop sink to for food.
  • Provide towels for hand washing sink.
  • Use only food grade chemicals in establishment and or use an approved licensed pest control company.
  • Warewashing machine not producing 50-100ppm Chlorine residual during inspection. 229.165 (r) (3) (D)no sanitization.
  • 229.169 (a) (8) (A). 229.166 (g) (3) mop sink. Need backflow prevention devic for hose bib connection.
 07/01/201484
  • 229.164 (o) (6) (A) PHF>135. Potentaially hazardous foods found to be off temperature stored underneath prep table at approximately 90F. Voluntarily discarded.
  • 229.164 (f) (2) (A) (ii) (I) separation of meats. Ensure that raw meats and or poltry are seperated from ready to eat foods and or vegetables by clearly defined seperation measures.
  • 229.166 (g) (4) (B)backflow preventer. Need to provide a backflow prevention device on exposed hose bib at mop sink.
  • 229.165 (m) (1) (A)not clean. Ice scoop needs to be stored on clean surface. Scoop stored on edge of mopsink.
 07/02/201384
  • 229.164 (f) (2) (A) (ii) (II) meat arrangement Store raw meats under ready to eat foods in cooler to prevent cross contamination.
  • 229.165 (r) (3) (D)no sanitization. Ensure mechanical ware washing machine is sanitizing at 50-100 ppm. Test machine daily and throughout the day.
  • 229.165 (f) (12) (B)integral thermometer. Install thermometers in coolers storing potentially hazardous foods.
  • 229.166 (i) (1) (A)HWS not accessible. No hand sink provided in wait station where open food handling is being conducted.
  • 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. Clean accumulated food debris inside reach in and walk in coolers, freezer.
  • 229.165 (m) (2)non food contact dirty. Clean equipment and shelves with food residue and grease accumulation (outside of reach-in, shelves in dry storage, cooler door handles, etc).
 11/06/201284
  • 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. 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. Observed servers did not wash hands prior to portioning soups and "chips.
  • 229.163 (n) (1) eat.drink.smoke. Employee drinks must be in covered cups with straws and consumed away from the food service line. Observed an employee drink in an open cup on the food prep counter in kitchen.
  • 229.164 (f) (2) (A) (ii) (I) separation of meats. Properly shelve foods in coolers to prevent cross contamination. Observed raw meats on shelves above ready-to-eat foods and vegetables.
  • 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
  • 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material. Observed a botlle of degeaaser without the label.
  • There must be at least one person per shift who is Food Manager certified.
  • Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Observed containers of cooked breaded chicken in grill area removed from the cooler without time-marking. Note: Potentially hazardous foods must either be held hot (above 135F) or cold (below 41F) or may use Time as Public Health Control.
  • 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Clean sink.
 01/03/201278
No violation noted during this evaluation. 01/29/200985
No violation noted during this evaluation. 03/06/200894

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1 User Review:

Luc lar

Added on Oct 28, 2017 10:47 PM
Visited on Oct 5, 2017 2:00 AM
Food:
n/a
Service:
n/a
Price:
n/a
Ambience:
n/a
Cleanliness:
n/a
Great place to eat friendly staff.
Would you recommend CHIN SAN CHINESE RESTAURANT to others? Yes
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