- Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
- Observed an employee drink from a cup and begin to prep wontons. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- Observed a beverage on the prep table next to wonton mixture during inspection. Employees must drink from clean, closed beverage containers with clean hands and away from food prep areas.
- Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.
- Observed food debris in and around reach-in coolers during the time of inspection. Clean and sanitize food contact surfaces.
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11/20/2015 | 83 |
- Discontinue allowing employees to drink from open containers. Drinking cup shall be a cup, lid and straw. Observed an open dr pepper in the prep line cooler. Discontinue allowing smoking to occur in the restroom. The restroom smelled like smoke and observed tobacco and ashes in the trash can in the restoom. 229.163 (n) (1) eat.drink.smoke.. 229.163 (n) (2) (A) closed beverage container. 229.163 (n)- eat, drink, smoke.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Discontinue storing raw meat product on top of food that is ready to eat. Observed raw beef on a shelf above the celery and carrots and sauce. Provide for all products in the cooler to be covered/protected from contaimination.
- Provide for all toxic chemicals to be stored away from food and food products. Observed bleach and windex on the shelf next to the rice wine
- Provide for the dish machine to be working properly. Dishes are not being washed properly because the sanitizer is not being dispensed. The sanitizer bucket was full however the hose was not in contact with the solution. The hose was placed in the solution and the primer set then the dishmachine sanitizer dispensed the solution properly. (100 ppm.)
- Store all clean dishes clean. Observed dirty dishes on the shelf where clean dishes are stored.
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02/06/2015 | 83 |
- Provide for all hand sinks to have paper towels to be available. the dish machine hand sink is missing paper towels.
- Provide for the dish machine to be working properly. Dishes are not being washed properly because the sanitizer is not being dispensed. The sanitizer bucket was replaced and now the dishmacine sanitizer is at 100 ppm.
- Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call 207-8732. Permit posted expired 5/2014
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10/08/2014 | 91 |
- provide for all employees to store their personal items away from food and food products. (keys and cell phones on top of food and the prep table) Discontinue allowing employees to drink from open containers. Drinking cup shall be a cup, lid and straw. (soda can and small white cup)
- Provide for the dish machine to be working properly. Dishes are not being washed properly because the soap and sanitizer are not being dispensed. Employee called the company to come service. All dishes will need to be washed-rinsed and sanitized in the 3 compartment sink until serviced.
- Repair the plumbing at the restroom hand sink. Pipes below are leaking.
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11/04/2013 | 90 |
- Employee washing wiping cloth in hand sink. 229.166 (i) (1) (B) HWS improper use. Employee found drinking from an open cup while in the food service line.
- Evidence of insects observed.Gnats
- Ensure all food contact are clean and sanitize.(bins for bulk items.)
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03/14/2013 | 82 |
- 229.164 (o) (4) (B) - Ambient PHF. LEMON SAUCE AND SWEET AND SOUR SACUE LEFT IN WARMER OVERNIGHT.
- STACKED FRIED CHICKEN BREASTS/SHRIMP AND EGG ROLLS AT 46F. DO NOT STACK SO DEEP AND/OR KEEP IN SHELVES IN REFRIGERATED PREP UNIT. STORE INSIDE UNIT ON SHELVES OVERNIGHT.
- MUST COOK ALL FOOD TO A MINIMUM OF 165F. STIR FRIED RICE AT 138F.
- 229.164 (o) (7) (A) consume by date (prepared).
- 229.167 (p) (11) (C)insects/pests not minimized. OBSERVED GNATS AROUND SODA MACHINE DISPENSER AND TRASH CAN. CLEAN AND SANITIZE SODA NOZZLES, BACK SPLASH AND IN BETWEEN NOZZLE TO PREVENT FOOD SOURCE, SODA SRYUP, FOR GNATS. INCLUDING TRASH CANS.
- 229.165 (q)food contact not sanitized. SMALL BIN HOLDING SPOONS FOR TEA HAD FOOD DEBRIS AND LIQUID IN IT.
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11/08/2012 | 75 |
- REFRIGERATED PREP UNIT OPPOSTIE COOKTOP AT 75-78F. DO STORE ANY FOODS IN THIS UNIT OVERNIGHT. ICE DOWN BIN SO THAT DROP-IN BOWLS ARE SUBMERGED IN ICE AND REPLACE FOODS AT A MINIMUM OF EVERY 4 HOURS IN CLEAN BOWLS - DO NOT REFILL CONTAINERS WITH MORE FOODS. WILL FOLLOW-UP TOMORROW.
- 229.163 (h) (5) handling soiled equip.. 229.163 (h) (6) wash as needed. PROPER HANDWASHING AFTER HANDLING TRASH CANS AND CHANGING TASKS.
- 229.167 (e) (3) (A) no towels. AT HANDSINK IN DISHWASING ROOM.
- 229.165 (q)food contact not sanitized. DO NOT STORE ICE SCOOP ON TOP OF ICE MACHINE. PLACE IN A HOLDER AND WASH, RINSE AND SANITIZE DAILY.
- Clean food contact surfaces. DO NOT STORE KNIFE TO CUT CHICKEN IN BIN HOLDING COOKED CHICKEN BREASTS.
- 229.165 (q)food contact not sanitized. DO NOT STORE KNIVES WEGED IN BETWEEN EQUIEMENT.
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06/21/2012 | 85 |
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