- AT TIME OF INSPECTION, WITNESSED COOK HANDLE COOKED/PREPARED/ READY TO EAT FOOD PRODUCT WITH BARE HAND. INSPECTOR DID NOT WITNESS SAID EMPLOYEE DOUBLE WASH HANDS PRIOR TO ACTION. WAS REMINDED BY MANAGER ABOUT PROPER PROCEDURES FOR HANDLING FOOD
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Food not protected from cross contamination by cleaning and sanitizing equipment and utensils as specified Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. INSPECTOR FOUND THAT THE INTERIOR AND EXTERIOR OF DRY FOOD INGREDIENTS HAD ACCUMULATION OF PRODUCT. EVIDENCE INDICATED THAT BULK CONTAINERS WERE NOT BEING PUT THROUGH THE PROPER CYCLE OF WASHING/SANITIZING PRIOR TO BEING REFILLED.
- Protect food from cross-contamination by cleaning and sanitizing equipment and utensils. INSPECTOR ENCOUNTERED SPATULA/SCOOPING UTENSILS USED FOR DISPENSING DRY FOOD INGREDIENTS, BEING STORED OUTSIDE BULK FOOD CONTAINERS, ON UNCLEAN, UNSANITARY SURFACES. ADVISED MANAGER THAT SAID UTENSILS MAY BE STORED WITHIN BULK FOOD CONTAINERS AS LONG AS HANDLES DO NOT MAKE CONTACT WITH FOOD. IN ADDITION, ALL DISPENSING UTENSILS MUST BE WASHED, RINSED, AND SANITIZED ON A DAILY BASIS.
- 229.168 (c) (1) toxics stored. Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. STORE ALL TOXIC CHEMICALS/ITEMS THAT ARE NON-FOOD RELATED, BELOW AND AWAY FROM ALL FOOD PRODUCTS, CLEAN UTENSILS, CLEAN FOOD CONTAINERS, CLEAN LINENS, ALL SINGLE SERVICE AND SINGLE-USE ARTICLES. SEVERAL TOXIC CHEMICALS FOUND BEING STORED ON SAME SHELVES OR ON SHELVES ABOVE CLEAN FOOD CONTAINERS AND UTENSILS.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. SCOOPING/DISPENSING UTENSILS USED FOR DRY INGREDIENTS WERE NOT CLEAN TO SIGHT AND TOUCH. MUST ROUTINELY WASH,RINSE, SANITIZE, AT THE VERY LEAST AT THE END OF EACH SHIFT AND/OR ONCE A DAY.
- 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of dust, dirt, food residue, and other debris. EXTERIOR OF LARGE BULK FOOD CONTAINERS FOUND DIRTY WITH DRIED FOOD ACCUMULATION. WASH/CLEAN EACH TIME BEFORE BEING REFILLED
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02/22/2016 | 86 |
- 229.167 (e) (2) no soap. Hand washing lavatory, or group of 2 adjacent lavatories, not provided with a supply of hand cleaning liquid, powder, or bar soap. 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels.
- 229.168 (c) (1) toxics stored. Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning.
- 229.165 (r) (3) (D)no sanitization. Exposure time used in relationship with a combination of temperature, concentration, and pH that yields no sanitization, as defined. SCULLERY/WARE WASHING MACHINE CALIBRATED FOR LOW TEMPERATURE SANITATION. AT TIME OF INSPECTION, THE ESTABLISHMENT DOES NOT HAVE CHEMICAL SANITATION SOLUTION TO SUPPLY THE WARE WASHING MACHINE. MANAGEMENT STATES THAT DELIVERY IS DUE TODAY
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01/19/2016 | 91 |
- 229.165 (f) (12) (B)integral thermomter. Cold or hot holding equipment used for potentially hazardous food not designed to include one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. INSPECTOR FOUND THAT REACH IN COOLERS MISSING INTERNAL THERMOMETERS.
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03/30/2015 | 97 |
- 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.
- 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) (A) consume by date (prepared). Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.166 (i) (1) (A)HWS not accessible. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.
- OBSERVED IN USE KNIVES STORED IN BETWEEN PREP AND COLD HOLD UNITS.
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07/29/2014 | 82 |
- HEAVY FOOD DEBRIS IN FRONT HANDSINK IN KITCHEN. HANDSINK NEAR BACKDOOR FOUND WITH A RAG AND MORE FOOD DEBRIS. ENSURE HANDSINKS ARE USED FOR HANDWASHING ONLY.
- BOTTLE OF HOT SAUCE FOUND STORED ON SHELF SIDEWAYS NEXT TO CLEAN PLATES, BOWLS, ETC. ENSURE FOOD ITEMS AND INGREDIENTS ARE STORED BELOW AND AWAY FROM CLEAN FOOD CONTACT SURFACES SUCH AS PLATES AND BOWLS.
- OPEN BULK OF CONTAINER OF SUGAR FOUND WITHOUT A LID OR PROTECTIVE COVERING IN KITCHEN. ENSURE ALL READY TO EAT FOOD OR INGREDIENTS ARE ADEQUATELY PROTECTED FROM THE ENVIRONMENT.
- RAW MEAT FOUND STORED NEXT TO READY TO EAT DESSERTS IN FREEZER. ENSURE RAW PRODUCTS ARE STORED BELOW AND AWAY FROM ANYTHING THAT IS READY TO EAT SUCH AS FRUITS, VEGETABLES, CAKES, AND BROWNIES. ITEM WAS CORRECTED ON SITE.
- HANDSINK NEAR BACKDOOR FOUND BLOCKED OFF AND NEARLY INACCESSIBLE AT ALL. ENSURE THAT HANDSINKS ARE ALWAYS ACCESSIBLE DURING ALL HOURS OF OPERATION.
- TOXIC SPRAY BOTTLE FOUND STORED DIRECTLY ABOVE DISPOSABLE PLATES, AND UTENSILS. ENSURE ALL TOXIC ITEMS ARE STORED BELOW AND AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- 3 COMPARTMENT SINK (THE LEFT 3 COMPARTMENT SINK WHEN FACING BOTH) FOUND WITH INADEQUATE SPACING BETWEEN PIPE AND DRAIN. ENSURE PIPE IS CUT TO CREATE A GAP OF EMPTY SPACE BETWEEN THE PIPE AND DRAIN THAT IS AT LEAST TWO TIMES THE DIAMETER OF THE PIPE.
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02/12/2013 | 83 |
- Observed employee only wash hands and not entire exposed portion of arm. When done washing hands, he still had flour near his elbow. Ensure employees wash hands and exposed portions of arms between tasks with hot water and soap for at least 20 seconds.
- Observed raw shelled eggs stored above box of produce. Ensure raw animal products are stored below and away from Ready to eat foods
- Observed cold-hold units by fryers at 58 and 46 degrees F. Ensure units are at 41 degrees F or below.
- Observed mop buckets in front of handsink area. Ensure clutter-free area around handsink so employees can properly access handsink.
- At time of inspection, handsink near backdoor did not have paper towels. Ensure handsinks are equipped with paper towels at all times. Corrected on-site.
- Observed flies near backdoor and fruit flies under 3 compartment sink. Ensure kitchen is free of fly presence by use of appropriate means.
- Observed knife stored on top of bag of flour. Ensure wares are stored on a clean, non-absorbant surface.
- Observed side of fryer with grease accumulation. Ensure equipment is free of grease and debris.
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07/05/2012 | 77 |
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