- Eggs were stored above vegetables in the walk in refrigerator.
- There were no paper towels at the hand sink.
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01/27/2016 | 93 |
- DESIGNATED HAND WASHING SINK MUST NOT BE USED FOR ANYTHING OTHER THAN HANDWASHING - NO DEFROSTING OF MEATS (CHICKEN) TO BE CONDUCTED IN THIS SINK.
- MECHANICAL DISHWASHER NOT SANITIZING - MUST SERVICE SO THAT IT BE CAPABLE OF SANITIZING AT 50 PPM CHLORINE DURING EACH DISHWASHING SESSION.
- WALKIN REFRIGERATOR SHELVING NEED CLEANING TO REMOVE ALL LOOSE PARTICLES.
- ALL FOOD PRODUCTS STORED IN BACK ROOM WALKIN REFRIGERATOR ARE REGISTERING TEMPERATURES OF NO LOWER THAN 45'F- SEE ITM #15 BELOW.
- WALKIN REFRIGERATORS ARE NOT PROVIDING PROPER TEMERATURES OF 41'F OR LOWER FOR THE PROPER STORAGE AND PROTECTION OF ALL FOODS STORED - MUST SERVICE, REPAIR OR REPLACE ALL REFRIGERATION WITHIN THE FOLLOWING 48 HOURS BEFORE CONTINUED USE.
- RICE AND SOUPS MUST BE MAINTAINED AT A HOT TEMPERATURE OF NO LESS THAN 135'F AT ALL TIMES.
- ALL PREPARED FOOD ITEMS IN REFRIGERATOR STORAGE MUST BE MAINTAINED COVERED AT ALL TIME TO PREVENT CFROSS CONTAMINATION.
- MUST DATE MARK ALL PREPARED FOOD ITEMS ONCE ENTERED INTO REFRIGERATOR STORAGE IF TO BE HELD FOR LONGER THAN 24 HOURS.
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08/07/2015 | 70 |
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
- ALL PREPARED FOOD ITEMS STORED IN REFRIGERATORS MUST BE KEPT COVERED, PROTECTED AND STORED ABOVE FLOORS AT ALL TIMES.
- ALL PREPARED FOODS MUST BE DATE MARKED AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE FOR LONGER THAN 24 HOURS.
- ALL WALKIN REFRIGERATOR SHELVING ARE IN NEED OF CLEANING NOW! AND CONTINUED CLEAN AND SANITIZED AT ALL TIMES.
- COOKED/PREPARED FOOD ITEMS (LEMON CHICKEN) MUST BE KEPT WITHIN REFRIGERATION IF NOT TO BE CONSUMED WITHIN FOUR HOURS AFTER COOKING.
- SEE ITEM # 15 BELOW.
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04/09/2015 | 75 |
- COOLING OF PREPARED FOOD PRODUCTS MUST DONE BY ENTERING THESE INTO REFRIGERATORS IMMEDIATELY AND/OR INITIALLY PLACING WITHIN ICE BATHS.
- MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.
- ALL PREPARED FOOD ITEMS INCLUDING MEAT CUTTING AND MARINADING BEEF, CHICKEN, ETC MUST BE MAINTAINED COVERED AND STORED ABOVE FLOORS.
- EMPLOYEE HAND WASHING SINK IS NOT TO BE USED FOR ANYTHING OTHER THAN HANDWASHING.
- ALL WALK-IN REFRIGERATOR SHELVINGS ARE IN NEED OF CLEANING AND SANITIZING TO REMOVE STUCK AND ACCUMULATED AGING FOOD DEBRIS. WALKIN REFRIGERATOR BY BACK DOOR NEEDS THOUROUGH CLEANING OF FLOORS, WALLS, SHELVING TO RENDER CLEAN AND FRESH SMELLING.
- WALK-IN REFRIGERATOR BY BACK DOOR NOT REGISTERING OPTIMUM TEMPERATURE OF 41'F OR LOWER AND THUS STORED FOOD PRODUCTS NOT BEING MAINTAINED LIKEWISE......MUST ADJUST THERMOSTAT TO 41'F OR LOWER OR REMOVE PRODUCTS TO OTHER REFRIGERATOR IMMEDIATELY.
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03/17/2015 | 76 |
- MUST MAINTAIN PREPARED FOOD ITEMS COVERED, PROTECTED AND ABOVE FLOORS WHILE STORED IN WALKIN REFRIGERATORS AT ALL TIMES.
- DEAD ROACH OBSERVED - MUST CONTINUE AGGRESSIVE PROFESSIONAL ROACH EXTERMINATIONS AND MAINTAINING FLOORS FREE OF DEBRI FOR FURTHER CONTROL AND MONITORING OF ROACH ACTIVITY.
- WALK-IN REFRIGERATOR METAL SHELVING IS IN NEED OF CLEAN TO REMOVE ACCUMULATED FOOD DEBRI.
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11/18/2013 | 90 |
- MUST MAINTAIN PREPARED FOOD PRODUCTS COVERED, PROTECTED AT ALL TIMES WHILE KEPT IN REFRIGERATORS OR ELSEWHERE.
- LIVE AND DEAD ROACHES OBSERVED - IN ORDER TO BRING POSSIBLE GROWING ROACH PROBLEM UNDER CONTROL THE FOLLOWING STEPS WILL HAVE TO BE TAKEN: 1)MUST HAVE ALL SURFACES IN KITCHEN AREA CLEANED TO REMOVE FOOD PARTICLES/DEBRIS AND SMEARS. 2)FLOORS AND WALLS IN KITCHEN AREA WILL NEED TO BE CLEANED. 3)SEVERAL PROFESSIONAL EXTERMINATIONS WILL BE REQUIRED - TWICE A MONTH. 4)CONTINUED CLEANING TO MONITOR for NEW ROACH ACTIVITY.
- MUST REMOVE OPENED BOX OF POWDERED DISH SOAP FROM VICINITY OF UNCOVERED EGGROLLS.
- FOOD CONTACT SURFACES OF EQUIPMENT WILL REQUIRE THAT THEY BE CLEANED AND SANITIZED - example MEAT CUTTER. Must clean and sanitize all equipment to be used for food storage, prep, or service.
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07/15/2013 | 87 |
Restaurant representatives - add corrected or new information about Gin Chinese Restaurant, 5337 Glen Ridge Dr, San Antonio, TX »