- Observed cooked rice at 90 degrees F that was cooked 3 hours ago. 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 several employee drinks on food prep areas. 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).
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Discontinue using broken, chipped, cracked dishwares.
- Ensure that all food contact surfaces are clean to sight and touch. This includes inside ice machine where mold is present, handles to reach in coolers, inside reach in coolers, shelving in reach in and walk in coolers, shelving where clean wares are stored, etc.
- Reach in cooler on service line was at 45 to 50 degrees F. Food items in cooler were at 48 to 50 degrees F. Ensure that cooler is kept at 41 degrees F at all times. If using time as public health control, must have food items time stamped and then discarded at 4 hours.
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03/25/2016 | 79 |
- Observed rice made yesterday at 49 degrees F. 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 bottled drink in ice machine. Observed employee drink on prep table. 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).
- Prepared foods stored for more than 24 hours must be date marked. Date markings should state the expiration date of the food. The expiration date should be 7 days, with preparation day counting as day 1.
- Hand sink did not have hot water available. Hand sink must have hot water of at least 100 degrees F. Ensure that one of the two compartments on rice sink is used until hand sink is repaired. Ensure that no dishes and sink is not used for any other purpose than to wash hands.
- Observed leak at both soda machines. Ensure they are repaired.
- Backflow device on mop sink leaks. Ensure that backflow preventer is repaired.
- Discontinue using broken, chipped, melted dishwares. This includes lids to bulk food containers.
- Ensure that all food contact surfaces are clean to sight and touch such as shelving holding clean wares, handles to scoops, lids to bulk food items, etc.
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01/07/2016 | 74 |
- 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 reach in cooler by woks at 50 degrees F. Foods needing to be under cold hold temperatures should be maintained at 41 degrees F and below.
- Discontinue using broken/chipped wares.
- Ensure that all food contact surfaces are clean and in good condition such as shelving where clean wares are stored, lids to oils and spices, etc.
- Ensure chemical sanitizer is within required range (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm). Do not use soap in sanitizing solution.
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09/01/2015 | 84 |
- 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).
- Label all toxics removed from bulk containers with common name.
- 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 area around soda spouts, shelving where dry wares are held, ect.
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03/19/2015 | 87 |
- Observed employee switch between tasks from handling raw meat, wiping hands on towel,then handling rice without washing hands. Ensure food handlers are washing hands with hot water for at least 20 seconds, frequently, especially in between tasks (i.e. cleaning tables, serving food, preparing food, touching hair, etc), as well as each time gloves are changed.
- Observed employee switch between tasks from handling raw meat, wiping hands on towel,then handling rice without washing hands. Food must be protected from contamination by obtaining new gloves and washing hands before and after putting on gloves when switching between tasks.
- Observed mold on ice machine shoot. All food contact surfaces must be clean and in good condition.
- Observed several containers and plates cracked/damaged. Discontinue using broken/chipped wares.
- Observed soda dispensors with food debri and dirty near area of soda spout. All food contact surfaces must be clean and in good condition.
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10/09/2014 | 89 |
- Observed pan of beef in cold hold unit at 90 degrees F. Ensure potentiall hazardous food being stored cold is at 41 degrees F or below.
- Observed a plastic lid on top of the hand sink. Ensure the hand sink is not used to store items. The hand sink should be used for hand washing only. Corrected on site
- Observed food handler touch lemon chicken in walk in cooler with bare hands. Ensure bare hand documentation is completed or that a barrier (such as gloves) is used when touching ready to eat food.
- The hand sink in the women's bathroom did not have hot water readily available. Hot water only got to 90 degrees F. Ensure the hand sink has hot water readily available of at least 100 degrees F.
- At time of inspection, the hand sink in the back area did not have soap. Ensure all hand sinks are equipped with soap at all times.
- At time of inspection, the hand sink in the back area did not have paper towels. Ensure all hand sinks are equipped with paper towels at all times.
- At time of inspection, observed a personal drink in a bottle. Ensure personal drinks are stored in a cup with a lid and a straw. Corrected on site.
- Observed 3 spray bottles without a label identifying the contents. Ensure all spray bottles are labeled with chemical name.
- Observed hand sink in the back area with a leak at pipes underneath it. Ensure leak is repaired so water properly drains.
- Observed inside of cold hold units in cooking area with food debris. Ensure equipment is clean to sight and touch and that food debris is eliminated.
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02/07/2014 | 72 |
- Observed cooked chicken in the cold hold unit that had a temperature of 58F degrees that was prepared that morning around 11am. Ensure that all potentially hazardous foods in any cold holding unit maintains a temperature of 41F degrees or below. Chicken was discarded by management.
- Raw meat was sitting directly under the paper towels for the hand sink. Water was splashing from handwashing onto meat. If meat is going to be placed in that location before cooking it a splash guard needs to be attached to the sink to prevent cross contamination.
- Food Permit was not posted and could not be located at the time of inspection. Ensure that the permit is posted in public view. If a replacment is needed one can be purchased at 1901 S. Alamo for a fee of $15.45
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08/08/2013 | 88 |
- At time of inspection, cooked chicken was being cooled at room temperature for 3 hours and was at 105 degrees F. 2 containers of steamed rice were at 98 degrees F and 119 degrees F but employees did not know how long rice had been cooling. Rice (approximately 40 pounds) was discarded and denatured. Chicken was rapidly reheated. Ensure cooked food is cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours.
- observed employee washing wares at the 3 compartment sink and then change tasks to make rangoons. Employee did not change gloves or wash hands in between tasks. Ensure employees wash hands in handsinks for 20 seconds and change gloves in between tasks. Corrected on site
- Observed boxes being stored in front of handsink where rice is prepared. Ensure the handsink is kept clear of all items and remains accessible at all times.
- At time of inspection, there was not a certified food manager present. Ensure there is a certified food manager present at all time during hours of operation.
- Observed drain pipe at the ice machine inside the drain without an air gap. Ensure there is an air gap between the top of the drain and bottom of the pipe that is at least 2x the diameter of the pipe. Corrected on site
- Observed steamed rice stored in container that is cracked along side. Ensure wares used for storing food are in good repair, smooth, easily cleanable, and non absorbent.
- Did not observe dates labels on prepared potentially hazardous food in the walk in cooler. Ensure prepared food that is kept for more than 24 hours has a date label consisting of the use by date. The use by date should not exceed 7 days from the day it was made and the prep day will count as day 1.
- At time of inspection, the current food permit and the most recent routine inspection report were not posted in a conspicuous area. Ensure the food permit and the most recent routine inspection report are posted in a conspicuous area.
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02/04/2013 | 72 |
- 229.164 (o) (4) (A) (i) - Cooked PHF. Cook chicken and rice were stored inside of walk in cooler and was at a temperature of 109 degrees F. Foo should be cooled to at least 70 degrees F before stored into the walk in cooler. Using a ice bath or a cooling stick to cool down food properly is reccommended. Also, establishment should obtain thin probe thermometers check food temperature before plcing in the walk in cooler.
- Shrimp and chicken were found to be at 53 degrees F and 50 degrees F in the small coolers in the food preparation area.
- 229.163 (g) Wash before RTE. Employees were changing task and were not properly washing their hands before food handling. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. Employees were seen handling ready to eat food with out a physical barrier and bare hand conatct documentation is not present at the establishment. A physical barrier (ie: gloves or utentils) should be used and is reccommended. In order to handle RTE foods with a physical barrier, Bare hand documentation should be in place.
- Eggs were seen in the walk in cooler stored above ready to eat food. Also, raw breaded fish was stored above cooked chicken on a tray cart in the walk in cooler. Eggs and other raw foods should be stored below ready to eat foods to minimize cross conatmination.
- 229.164 (o) (7) (A) consume by date (prepared). Observed food inside gray bins that did not have a date label. Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified. It is also suggested that food prepared for daily use should have some type of date and time so that employees know when to use the food.
- 229.164 (f) (2) (A) (iv) not covered. Several bins were in the walk in cooler and did not have lids or were not covered. Food stored should always have a cover over them to minimized cross conatmination.
- 229.166 (i) (1) (A)HWS not accessible. Two buckets and a bin with food was blocking accessibility to the hand sink. 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.
- The towel system at the hand wash station is not working properly. Automatic towel dispensing system was not operating at the hansink. Supply the handwash station with individual disposable towels when automatic towels dispenser is not working properly.
- 229.165 (d) (1) (B)free of breaks, cracks. Cutting boards had numerous deep cuts and inclusions. Cutting boards need to be replaced with cutting boards that are smooth, and easily cleanable.
- One of the coolers had pooling water on the bottom shelf and numerous food contact surfaces had food debris all over. All food conatct surfaces need to be thouroughly cleaned and sanitized.
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06/06/2012 | 65 |
- 229.167 (e) (3) (A) no towels. There are no paper towels at the hand washing sink in ladies bathroom. Supply every handwashing area with paper towels at all times.
- 229.167 (e) (3) (B)continuous clean towel. Repair towel system so that clean towels are available to users.
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12/16/2011 | 97 |
- All cold food must be kept at 41 degrees or colder.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a tight fitting lid. Also do not place utensils inside handsink, place utensils inside three compartment sink, if they need cleaning.
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw meat in cooler, directly over vegetables, and onions.
- 229.167 (e) (3) (A) no towels. All handsinks must have papertowels.
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04/18/2011 | 84 |
- 229.165 (h) (2)thermometer available. All coolers need to have a working thermometer inside.
- 229.164 (o) (6) (B) (ii). Raw shrimp in cold hold unit, at 80 degrees. Cold food must be kept at 41 degrees or colder.
- 229.167 (p) (5) improper use of sinks. Do not store or keep items inside handsink, handsink must be kept empty at all times, to allow for handwashing.
- 229.168 (a) toxics not labeled. Label all cleaning bottles, with type of product inside on spray bottle.
- 229.165 (m) (1) (A)not clean. Clean inside of coolers. Plus, do not store knives between table and counter top. This is a dirty surface, which is not easily cleanable, utensils then become dirty.
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10/13/2010 | 82 |
- When handling ready to eat food with bare hands, establishment must provide documentation on handwashing procedures. Must state establishment uses a double handwash, plus hand sanitizer, or nail brush, or gloves. Then employees must sign off on documentation.
- All cold food must be kept at 41 degrees or colder. Cold hold unit, may be to close to stoves.
- All personal drinks must have a lid and straw.
- Do not block access to handsink with equipment.
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05/25/2010 | 84 |
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