- (1)229.165 (d) (1) (B)free of breaks, cracks. REPLACE WORN OUT, CRACKED BULK PLASTIC INSERTS ON THE COOK LINE CART. EXAMPLE: PLASTIC INSERT HOUSING THE SUGAR WAS DAMAGED AND MISSING A PIECE OF PLASTIC. (2) CLEAN THE OUTSIDE OF KITCHEN EQUIPMENT AND COLD HOLD UNITS AS NEEDED. (3) REMOVE GREASE AND DEBRIS BUILD-UP AT THE FLAT TOP GRILL AND SURROUNDING AREA.
- 229.165 (l) (1) (B)not calibrated. REPLACE DAMAGED THERMOMETERS INSIDE COLD HOLD UNITS AS NEEDED. THERMOMETERS TO ACCURATELY REFLECT CORRECT TEMPERATURE. OBSERVED A THERMOMETER READING 20F INSIDE OF A DISPLAY WALKIN COOLER UNIT. ACTUAL TEMPERATURE WAS 38F.
|
01/22/2016 | 94 |
- (1) CONDUCT A GENERAL CLEANING INSIDE OF THE ICE MACHINE. (2) REGULAR CLEANING OF WORKING SPICE/SALT/SUGAR CONTAINERS USED AT THE WOK STATION.
|
08/05/2015 | 97 |
| No violation noted during this evaluation. | 05/12/2015 | 100 |
- (1) CLEAN AND SANITIZE INSIDE OF THE ICE MACHINE. (2) CLEAN OUTSIDE OF THE OVENS AND FLOOR AREAS BEHIND AND UNDERNEATH THE OVENS TO REMOVE DUST & GREASE BUILD-UP.
- (1) LABEL WORKING SPRAY BOTTLES OF DE-GREASER WITH NAME OF CONTENTS. (2) STORE ALL CHEMICALS SEPARATE FROM FOOD PRODUCTS & FOOD CONTACT SURFACES. OBSERVED WINDEX BOTTLE BEING STORED ALONGSIDE THE SAUCES IN THE SUSHI.
|
12/08/2014 | 94 |
- 229.166 (i) (1) (B) HWS improper use. USE HAND SINKS FOR HANDWASHING ONLY. OBSERVED SPONGES AND PLATES INSIDE HAND SINK BASIN LOCATED AT THE SUSHI STATION. - ITEM CORRECTED ON SITE.
- (1) 229.168 (b) working container not labeled. OBSERVED AN UNLABELED CHEMICAL SPRAY BOTTLE BEING STORED ON CAN STORAGE SHELF LOCATED BY THE WAREWASH AREA. (2) 229.168 (c) (1) toxics stored. STORE ALL CHEMICALS SEPARATE FROM FOOD PRODUCTS. OBSERVED A CHEMICAL SPRAY BOTTLE AND VARIOUS BLEACH CONTAINERS BEING STORED ALONGSIDE BULK CANS OF FOOD, BULK BOTTLED DRESSING AND BULK SAUCE CONTAINERS - ITEM WAS CORRECTED ON SITE.
- 229.165 (r) (3) (D)no sanitization. NO CHLORINE SANITIZER WAS BEING DETECTED AT THE MECHANICAL DISHWASHER. CHLORINE CONCENTRATION LEVELS FOR SANITIZING SOLUTIONS SHOULD BE WITHIN THE 50 TO 150 PPM RANGE. THE RESTAURANT HAS CONTACTED THEIR SERVICE COMPANY TO HAVE THE MECHANICAL DISHWASHER MAINTENANCED. I WILL FOLLOW UP TOMMORROW ON THE STATUS OF REPAIRS TO THE MECHANICAL DISHWASHER. THE RESTAURANT MAY TEMPORARILY USE THE MECHANICAL DISHWASHER TO WASH AND RINSE THE DISHWARE AND THE THREE COMPARTMENT SINK TO SANITIZE THE DISHWARE. REPAIRS TO THE MECHANICAL DISHWASHER TO BE COMPLETED NO LATER THAT 5/28/14.
- 229.165 (m) (1) (A)not clean. GENERAL CLEANING OF KITCHEN EQUIPMENT, KITCHEN SHELVING AND INSIDE OF THE ICE MACHINE AS POINTED OUT TO MANAGEMENT DURING THIS INSPECTION. CORRECT BY 5/28/14.
|
05/20/2014 | 87 |
- 229.163 (n) (2) (A) closed beverage container. EMPLOYEES TO DRINK FROM A CLOSED BEVERAGE CONTAINER THAT PREVENTS CONTAMINATION OF EXPOSED FOOD/FOOD CONTACT SURFACES/CLEAN EQUIPMENT & UTENSILS. OBSERVED AN OPEN GLASS WITH STRAW LOCATED ON COUNTER TOP OF WAIT STATION LOCATED TO THE RIGHT OF THE BUFFET LINE. - ITEM CORRECTED ON SITE.
- (1) 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. STORE RAW ANIMAL FOODS SEPARATE/BELOW READY TO EAT FOODS. OBSERVED RAW EGGS BEING STORED OVER PREPARED CHICKEN AND PRODUCE. (2) KEEP FOOD CONTAINERS COVERED WHEN THEY ARE NOT BEING USED. OBSERVED VARIOUS UNCOVERED FOOD CONTAINERS LOCATED INSIDE THE WALK-IN COOLERS AND ON BULK DRY FOOD STORAGE SHELF. (3) USE PROPER STACKING METHODS FOR FOOD CONTAINER STORAGE. STACK IN A MANNER WHERE THE FOOD CONTAINER OF ONE FOOD ITEM IS NOT MAKING DIRECT CONTACT WITH THE FOOD IN ANOTHER CONTAINER. - ITEM CORRECTED ON SITE.
- USE ONLY FOOD APPROVED SCOOPS WITH HANDLES. DO NOT USE PLASTIC GLASSES AS FOOD SCOOPS. OBSERVED A PLASTIC GLASS BEING USED AS A FOOD SCOOP FOR THE BULK RICE CONTAINER. - ITEM CORRECTED ON SITE.
|
11/14/2013 | 89 |
- Ensure proper and adequate hand washing. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound .
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Discontinue storing employee drinks above food service line.
- Ensure cross contamination does not occur. Foods in walk in cooler were not protected by storage in packages, covered containers, to avoid cross contamination.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found cooked noodles in WIC without date labeling.
- Ensure food contact surfaces are clean to sight and touch. Ensure inside of ice machine is cleaned, sanitized, and all mold is removed.
- Ensure containers used to store flour and other spices are cleaned and all food accumulation is removed from lids.
- Discontinue storing knives in between wall and prep tables. Knives should be re-washed prior to using.
|
01/18/2013 | 81 |
- Seasoning food product bag was found having insects. The product was discarded.
- 1. Ensure to clean inside the ice maker machine. 2. Ensure to clean all utensil storage container and food equipment before before putting them out on the buffet line.
|
01/05/2012 | 93 |
- 229.163 (f) (1) 20 seconds. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. A employee was found handling raw fish products then proceeding to a 3 compartment sink to wash his hands rather than a handsink.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days. Found numerous of food containers storing cooked and prepared food with no labels.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Repair towel system so that clean towels are available to users.
- 229.164 (a) - Honestly presented. Food that is unsafe, adultered or not honestly presented shall be reconditioned with approved procedures or discarded.
- Ensure to have sanitizer buckets with 50-100ppm (bleach) and moist rags to properly clean and sanitize food contact surfaces within the kitchen.
- Ensure employees follow and practice the "Wash", "Rinse", "sanitize" method.
- During the inspection, dirty dishes was found left over from the night before. Ensure all dirty dishes and food equipment is washed before closing the resturant.
|
10/04/2011 | 76 |
- Potential hazardous foods (beef/chicken/seafood) was reading a internal temperature range of 50F-58F. All PHFs must be 41F or less.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found chicken,beef and seafood in Walk in cooler without date labeling.
- Please ensure that Equipment is maintaining adewuate product temperature. Found walk in cooler holding at 51F with the manual thremomter reading 41F and the Chicken,Beef and seafood internal temperatures reading 58F
- Please ensure proper calibration of thermometers. Found thermometer in walkin cooler reading 41 degrees when the digital reading was 52 and internal temperatures were 58. Ambient temperature of cooler found to be 39 degrees F. Food temperature measuring device shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy.
|
02/28/2011 | 81 |
- CUTTING BOARDS NEED TO BE SMOOTH/EASILY CLEANABLE/NON-ABSORBENT/GOOD REPAIR. 229.165 (b) (1) (B)single service/use. 229.165 (d) (1) (A)smooth.
|
11/05/2010 | 97 |
- PLEASE PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEAN/SANITIZED(ex. USE CLEAN TOWELS AND {50-100PPM} BLEACH SANITIZER TO WIPE DOWN COUNTERTOPS...PREP TABLES...CUTTING BOARDS...WHERE CLEAN UTENSILS/POTS/PANS ARE STORED...ETC.)
- PLEASE PROVIDE FOR AT LEAST 1 EMPLOYEE PRESENT DURING ALL SHIFTS TO BE FOOD MANAGER CERTIFIED
- PLEASE USE TEST KIT TO ENSURE PROPER CONCENTRATION OF SANITIZING SOLUTION IS USED IN SANITZING BUCKETS(50-100PPM CL)
- (#2) PLEASE PROVIDE FOR ALL POTENTIALLY HAZARDOUS FOOD TO BE HELD AT 41 DEGREES F OR BELOW FOR LONG TERM STORAGE (WALK IN COOLERS/OVERNIGHT STORAGE)...45 DEGREES F OR BELOW FOR SHORT TERM STORAGE(REACH IN/PREP COOLERS/SUSHI BUFFET LINE/ETC.)******ALL POTENTIALLY HAZARDOUS FOOD PRODUCT AT SUSHI STATION HELD AT ~50-55 DEGREES F******IF NOT ABLE TO KEEP POTENTIALLY HAZARDOUS FOOD PRODUCT AT SUSHI STATION 41 DEGREES F OR BELOW MUST USE TIME AS PUBLIC HEALTH CONTROL(SEE TFER EXCERPT HANDOUT GIVEN FOR HOW TO COMPLY)******
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING------SOAP+HOT WATER (20 SECONDS)...DRY WITH PAPER TOWEL (BEFORE OPEN FOOD HANDLING; BEFORE USING GLOVES TO HANDLE FOOD; AFTER ANY POSSIBLE CONTAMINATION OF HANDS/GLOVES ******GLOVES DO NOT TAKE THE PLACE OF HANDWASHING******
- (#13) PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE------7 DAYS MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. CHICKEN/CUT MELONS/EGG ROLLS/ETC. COOKED OR PREPARED OR THAWED 9/21/10------MAXIMUM USE BY = ******9/27/10******)
- PLEASE PROVIDE FOR HOT WATER AT HANDSINK AT SUSHI PREP AREA(HOT WATER IS NECESSARY TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING)
- PLEASE PROVIDE FOR SOAP @ ALL HANDSINKS AT ALL TIMES(BAR-B-Q GRILL)
|
09/22/2010 | 72 |
| No violation noted during this evaluation. | 04/09/2009 | 100 |
Restaurant representatives - add corrected or new information about China Harbor #4, 17333 Us 281 N, San Antonio, TX »