- Proper Cooling for Cooked/Prepared Food
- Cold Hold (41 degrees Fahrenheit/45 degrees Fahrenheit) (corrected on site)
2 baking sheets of cooked boneless chicken at 103 degrees F next to oven, white rice in a busing tray at 115 degree F, busing tray of cooked shrimp at wok area at 75 degrees F, sushi at 60 degrees F at sushi bar. **Ensure all potentially hazardous foods at a cold hold must be maintained at 41 degrees F or below; all products were condemned.
- Hot Hold (135 degrees Fahrenheit) (corrected on site)
BBQ ribs at 98 degrees F on buffet and fried shrimp was at 120 degrees F on buffet. **Ensure all potentially hazardous foods at hot hold are at 135 degrees or above; items discarded as part of buffet break down.
- Proper/Adequate Hand Washing
Employee did not wash hands between handling raw beef then moving buckets of sliced raw potatoes in water and employee did not wash hands before handling clean wares. **Ensure all employees wash hands between any tasks or activity that contaminates hands.
- Good Hygienic Practices (Eating/Drinking/Smoking/Other)
Employee drinks stored above packets of condiments and next to straws at beverage station. **Ensure all employee drinks are stored in a designated area to prohibit contamination of other items.
- Proper Handling of Ready-To-Eat Foods
Employee was cutting cantelope with barehands and employee at wok scooped cooked shrimp with barehands. **No physical barriers were used and no documentation is provided as specified for this type of contact.
- Cross-contamination of Raw/Cooked Foods/Other
Employee catching cut raw beef in tray on floor put tray on cutting board/prep table in use, employee placed buckets of sliced raw potatoes that were stored on floor on same cutting board/prep table, employee with tray dripping moved tray of raw beef onto bulk container of uncooked rice, employee attempting to clean cutting board with beef blood moved board into preparation sink next to raw chicken then juices from the tray dripped into thawing raw chicken, roaches observed in trays containing clean utensils/wares, and dead roaches on preparation table, etc. **Condemned all contaminated food products and ensure proper actions are executed to prohibit cross contamination of food/clean wares and other items needed protection.
- Hand Wash Facilities Adequate and Accessible (corrected on site)
Water was not supplied to handsink at sushi area. **Ensure hot water is readily available to fixture.
- No Evidence of Insect Contamination
A multitude of live roaches scattered on food carts/on clean wares next to warewash area and ice cream freezer and many dead roaches were on clean wares and other surfaces. **Clean all affected surfaces and treat with professional pest control (provide invoice).
- Manager Demonstration of Knowledge/Certified Food Manager
Manager on duty during time of inspection could not demonstrate any knowledge regarding food handling techniques, such as when asked why employees were using barehand contact or what temperatures should potentially hazardous food be maintained when cold, the manager responded with silence; manager did not have proof of certification. **Provide proof of food manager certification for personnel physically present during operation of establishment.
- Approved Sewage/Wastewater Disposal System, Proper Disposal (corrected on site)
Drain pipes from ice machines are inside or laying ontop of floor drain. **Install air gaps for all drain pipes from food equipment; must be 2 times the diameter of piping from the rim of the floor drain.
- Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair
Inside of ice machines had visible mold on panel surfaces (especially edges and hardware securing panel to bin), ice shovel on ice machine in kitchen was scarred and was retaining mold, ice scoop holder was visibly soiled, many wares were not in good repair (scarred, had many deep scratches harboring dark mold). **Clean/sanitize all food contact surfaces and ensure all utensils and wares are in good repair.
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Routine Food Safety | 08/27/2010 | 54 |
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