- Observed food items on buffet line at 47 degrees F and above. Ensure that cold hold items are at 41 degrees F or below. Ice in unit must be touching bottom of container or proper cold hold temperature will not be maintained.
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Observed several dented cans in storage area. Ensure that heavily dented cans are not used in establishment. All dented cans must be stored in a separate area for credit or discarded.
- Observed raw beef patties touching tomatoes in reach in cooler. Observed bamboo sheets for decoration for cooked fish touching raw shrimp. Ensure that raw items are kept away from precooked and ready to eat food items. Food items must be stored so that cross contamination is not possible such as proper placementof raw meats in reach in cooler.
- No written procedures maintained at establishment for time as a public health control. Establishment must keep log or notebook to verify effectiveness of operation or process. This is for all food items such as rice, onions and other vegetables in stir fry area. If food items are going to be held off of cold hold for extended amounts of time, written procedures and a log of time or time stamps must be in place. Once food item is taken off of temperature control(above 135 degrees f or below 41 degrees F), food item has 4 hours. Once 4 hours is met, food item must be discarded.
- A log for rice with PH levels must be kept for sushi rice. A haccap must also be obtained as well. Establishment must have written procedures for monitoring critical control points.
- Discontinue using broken, chipped, melted dishwares such as ice scoops, broken food storage containers, etc.
- All food contact surfaces must be clean to sight and touch such as prep tables, clean wares, shelving in reach in coolers and walk in coolers.
- Ensure chemical sanitizer is within required range (bleach water 50 to 100 ppm).
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01/25/2016 | 73 |
- Lo mein noodles was at 50 degrees and above and was made at 10:00 AM. Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed raw fish under raw beef. Observed raw chicken being cut next to raw beef. Ensure that meats with higher cooking temperatures are kept separate from other lower cooking temperature meats.
- Observed several bottles of Raid in back storage area. Discontinue using household grade pest control chemicals in food establishment.
- Observed employee medication in reach in cooler near ice machine. All employee medications must be stored in a first aid kit and away from food areas.
- Sanitizing solution for wiping cloths was below 50 PPM for bleach water. Ensure chemical sanitizer is within required range (50 to 100 PPM).
- Observed leak at 3 compartment sink by flat tops. Repair leak.
- Discontinue using broken, chipped, melted, and/or cracked dishwares.
- Ice machine sliding doors are cracked and missing pieces. Ensure doors are replaced.
- Ensure that all food contact surfaces are clean and in good conditions such as prep tables, shelving in walk in cooler and reach in coolers, etc. Do not store knives in between equipment.
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09/25/2015 | 82 |
- Observed box on top of open container of shredded cheese. Observed empty metal container inside container with raw chicken. Ensure that all food items have covers and food items in containers are not placed inside other containers with food.
- Ensure that raw chicken is not stored above raw fish. Due to chicken's cooking higher temperature, chicken should be at the lowest level in storage for raw animal food items.
- Label all toxics removed from bulk containers with common name.
- Equipment used for direct food contact must be cleaned at least every 4 hours such as grinder, mixer, ect.
- All food contact surfaces must be in good condition such as prep tables, thermometers in reach in coolers, shelving where food items are stored, lids to spices and sauces, ect.
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05/04/2015 | 90 |
- Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and are stored in a cup with a lid and a straw to prevent cross contamination. (Bottled and open canned beverages should not be used).
- Observed raw meat next to vegetables on prep table. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas.
- Hand sink in bevereage station piping does not line up with drainage so water leaks directly on to floor. Ensure leak is repaired.
- Place accurate thermometers in all reach in coolers where cold hold foods are stored.
- Ensure that all food contact surfaces are clean and in good condition such as ice scoop, prep tables, ect.
- Discontinue using broken/chipped wares such as food storage containers, auger for food processor, ect.
- Observed mixer with rust and sushi roller wrapped in plastic wrap that had mold on inside. Ensure that food prep equipment is maintained and in good condition.
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12/18/2014 | 83 |
- 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.. Use this sink is for handwashing only.
- ALL PREP AREAS NEED TO BE CLEAN AND SANITIZED.
- 229.164 (o) (7) (A) consume by date (prepared). OBSERVED COOKED MEAT WITH OUT LABLES.
- OBSERVED EMPLOYEES TOUCHING MOVING TRASH CANS, THEN BEGAN TO WORK WITH OUTGOING PHF ITEMS.
- OBESERVED EMPLOYEES NOT FOLLOWING COMPANY POLICY.
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07/29/2014 | 77 |
- 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 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Observed an employees personal drink stored with outgoing PHF to customers.Stored inside same bin container.(Fried Wontong)
- ALL PREP AREAS NEED TO BE CLEANED AND SANITIZED.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.
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04/22/2014 | 76 |
- Observed employee use bare hand to scoop chicken into new container in the walk in cooler. Manager stated employees are supposed to wear gloves. Ensure employees are following procedure and wearing gloves or that bare hand documentation is completed if bare hands are going to be used.
- Observed raw shelled eggs stored above noodles in refrigerator by the ice machine. Ensure raw animal products (raw shelled eggs) are stored below and away from cooked foods.
- Observed several spray bottles in the kitchen without a label identifying the contents. Ensure spray bottles are labeled with the chemical name.
- Observed inside of white refrigerator by the ice machine with food debris on bottom shelf and shelving for the jello with dried jello juice. Ensure surfaces are clean to sight and touch.
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02/17/2014 | 86 |
- Observed a spoon and food debris in the hand sink near the ice machine. Ensure the hand sink is used for hand washing only and not for other tasks.
- Observed a heavily dented canned food item on shelf. Ensure canned food items are in good repair and free of dents.
- Observed a box of raw shelled eggs stored on shelf above boxes of produce. Ensure all raw animal products are stored below and away from ready to eat foods.
- At time of inspection, refrigerator near front cooking area and cold hold unit were above 41 degrees F. Refrigerator was at 54 degrees F and cold hold unit was at 51 degrees F. Ensure the refrigeration units are at 41 degrees F or below.
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08/30/2013 | 85 |
- Several potentially hazardous food items in reach in cooler/cold hold unit across from grills were above 41 degrees F. Food had not been in cooler for more than 4 hours and was moved into walk in cooler. Corrected on site.
- Observed food handler use bare hands to chop produce and observed a food handler use bare hands to grab cooked chicken. Establishment does not have bare hand documentation and manager stated they are supposed to use gloves. Ensure food handlers are using a barrier (such as gloves or utensils) when handling ready to eat food or that there is bare hand documentation for establishment. Inspector gave manager copy of bare hand documentation.
- Reach in cooler/cold hold unit that is located across from grill area had a temperature of 63 degrees F. Ensure the unit is at 41 degrees F or below since it is used to store potentially hazardous foods.
- The handsinks at the 2 bar areas on left side of restaurant, handsink in employee bathroom, and handsink next to ice machine did not have hot water. Hot water was between 76 and 80 degrees F. Ensure handsinks are equipped with hot water of at least 100 degrees F.
- 229.168 (b) working container not labeled. Observed 2 spray bottles without a label identifying chemical. Ensure spray bottles are labeled with chemical name.
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04/16/2013 | 82 |
- Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed covered drink cup on the prep table.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Provide accurate thermometer for reach in refrigerator near the grill.
- Shelves in the reach in refrigerators must be in good repair and be smooth, easliy cleanable and non-absorbent.
- Reach in freezer door panel must be in good repair and be smooth, easliy cleanable and non-absorbent.
- Clean the chicken strip slicing machine
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11/26/2012 | 86 |
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Observed inserts of cookies without lids stacked on top of one another.
- Provide for adequate backflow prevention device for the faucet near the dish machine.
- Use 3 compartment sink for proper manual ware washing - WASH, RINSE, SANITIZE and allow to AIR DRY. Equipment must remain in sanitizer for 30 seconds or more.
- Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo.
- Clean the ice machine lid.
- Ice machine lid mist be smooth, easily cleanable and non-absorbent.
- Clean the grease from the base of the meat smoker.
- Ice shovel must be in good repair.
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02/09/2012 | 79 |
- Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel.
- Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be used.
- Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.
- Use only food grade chemicals in establishment. COS-Removed from business.
- Provide a cover for the bulk soy sauce container stored in the wait station.
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07/25/2011 | 82 |
| No violation noted during this evaluation. | 05/29/2008 | 62 |
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