- 229.165 (m) (1) (A)not clean. Observed dirty vegetable peeler stored on magnet were clean knives and utensils are stored. Ensure all utensils are clean to sight and touch before storing on magnet. Ensure magnet is kept clean and free of debris as well.
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03/09/2016 | 97 |
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container stored on food prep table. Employees must drink from a closed beverage container away from food prep/storage areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. 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.
- 229.166 (h) (1) (A)HWS not convenient. Observed hot water to be turned off under the sink because of a leaking faucet. Hot water must be readily available at every hand washing sink. Leaking faucet must be fixed asap and by next routine inspection.
- 229.168 (c) (1) toxics stored. Observed toxic spray bottles stored above single-service cups in front of establishment. Ensure all toxic items are stored below and/or away from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed mold/mildew growth on soda dispensing nozzles. Ensure soda nozzles are cleaned at a frequency necessary to preclude mold/mildew growth.
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11/03/2015 | 83 |
- 229.163 (n) (1) eat.drink.smoke.etc. Observed phone and purse stored on shelf where to-go boxes and cups are stored top down. Ensure all personal items are stored below and or away from food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat,pre-cooked food not properly marked with a use by date. Refrigerated, ready-to-eat, prepared PHFs 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.
- 229.168 (c) (1) toxics stored. Observed spray bottle of window cleaner stored next to drink lids. Ensure all toxic items are stored seperately from food, equipment, utensils, linens, and single-service and single-use articles.
- 229.165 (q)food contact not sanitized. Observed a vast amount of mold/mildew growth in ice machine and also observed dirty knives stored on magnet used for clean utensils. Ice machine must be emptied and sanitized before next use. Ensure all utensils are cleaned/sanitized properly before storing and ensure ice machine is cleaned routinely.
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07/23/2015 | 86 |
- 229.165 (q)food contact not sanitized. Observed cooked rice scoop sitting on dirty metal grate. Ensure scoop is stored properly as discussed.
- 229.166 (i) (1) (B) HWS improper use. Observed cleaning pad stored in front hand wash sink. Ensure this sink is for handwashing only.
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02/10/2015 | 93 |
- 229.164 (o) (7) (A) consume by date (prepared) 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.
- 229.166 (i) (1) (A)HWS not accessible.
- 229.165 (n) (1) (D) (vii)utensils in Water. In-use utensils not stored in a container of water maintained at 57 degrees Celsius (135 degrees Fahrenheit) or more.
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10/28/2014 | 90 |
- 229.163 (h) (6) wash as needed. Employee did not wash their hands when they moved from one duty to another. Employees upper arms and/ or hands were soiled.
- 229.164 (o) (9) (A) (iv) written records. 229.171 (c) (3) (B) (i) CCP monitored - procedure. 229.171 (c) (3) (B) (iii) Verification. Cooked food that is held at hot holding temperature should have a verification system to ensure PHF is maintained at or above 135F. Having a temperature hot holding log is needed to ensure hot holding temperatures are being maintained.
- Handsinks hotwater was turned off and sinks are not being utilized for handwasing purposes.
- 229.167 (e) (2) no soap. Hand wash station has no paper towels. Supply every handwashing sink with soap.
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12/20/2012 | 86 |
- 229.163 (h) (4)after eat, drink,etc..Emplyoee failed to wash hands after he was told to discard the cigarette.
- 229.163 (n) (1) eat.drink.smoke.. Employee found eating, drinking from an open cup or using tobacco products in non-designated areas such as the food prep, food storage and ware wash areas. Employee was found smoking while preparing and cooking food in the kitchen. A citation was given.
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08/11/2011 | 92 |
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