- Establishment must always have at least one person on duty with a Food Manager Certification.
- 229.165 (n) (1) (D) (vii)utensils in Water. All utenils must be kept clean and dry.
- 229.165 (m) (1) (A)not clean. Clean inside or icemachine.
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02/10/2016 | 94 |
- 229.163 (h) (7) raw to RTE. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. It was observed that an employee was handling raw chicken products then proceeded to rinse his hands in the handsink without using soap. From there the employee proceeded to handle ready to eat foods. Observed employees not following the proper procedure in washing their hands. Employees was found recontaminating thier hands by turn off the water with the bare hands, instead of using a paper towel. Ensure employee following this last step so that they do not recontamiate thier hands.
- 229.167 (e) (3) (B)continuous clean towel. The towel system at the hand wash station is not working properly. Repair towel system so that clean towels are available to users.
- Most recent graded inspection report must be posted in customer view.
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07/22/2014 | 90 |
- Ensure to properly clean the utensil storage bin. Unwanted food debris and hair was found in the utensil storage bin.
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10/31/2013 | 97 |
- Ensure to have a thermometers in all refrigerators to monitor the attainment of food products.
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07/02/2013 | 97 |
- Please provide that employees wash hands when changing stations or tasks in the kitchen area.(Observed employees not washing hands.)
- Employee found drinking from an open cup while in the dry storage area.(Employees must not drink from open cups in the kitchen area. Must be from a closed container with a straw.)
- Please provide that all Food items in the walk-in refrigeration unit are protected by storage containers or in packages, covered containers, plastic wrap,...etc.(Food items not properly covered in the refrigeration unit in the kitchen area.)
- Provide that all handwash stations have soap and towels.(Towel dispensers in the kitchen area are empty at time of inspection.)
- Provide that the Dishwashing machine is properly sanitizing.(No sanitizing soltion measured at time of inspection.)
- Provide that all food contact surfaces are cleaned and sanitized.(Shelves in the walk-in refrigeration unit need to be cleaned sanitized and all food debris removed.)
- Provide that all food contact surfaces are cleaned and sanitized.(Utensils are stored on dirty wooden shelves in the kitchen area.)
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04/09/2012 | 79 |
- Please provide that all cold hold units can maintain food items at minimum temperature of 41F and below.(Food items stored in cold hold unit measured at 51F at time of inspection. Food items are still with in time safety limits.)
- Please provide that employees wash hands when changing stations or tasks in the kitchen area.(Observed employees not washing hands.)
- Employee found drinking from an open cup while in the food service line.(Employees must not drink from open cups in the kitchen area. Must be from a closed container with a straw.)
- Please provide that all bulk food container are labeled with contents.(Rice, sugar, soap,...etc.)
- Please provide that all Foods is protected by storage containers or in packages, covered containers, plastic wrap,...etc.(Food items not properly covered in the refrigeration unit in the kitchen area.)
- Medicines are not labeled correctly (name to who it belongs was not on bottle), Medicines not stored in leak proof container with lid.(Employee medication found in a refrigeration unit not labeled and not properly stored.)
- Please provide that mechanical ware washing machine is sanitizing between 50-100ppm.(No sanitizing solution measured at time of inspection.)
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09/15/2011 | 73 |
- DESIGNATA AN AREA FOR EMPLOYEES PERSONAL ITEMS.DISCONTINUE USING HANDSINK FOR OTHER PURPOSES.
- No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact.
- No soap at the hand washing sink.
- Equipment used in storing food inside reach-in cooling units not properly cleaned.DISCONTINUE USE OF BAGS FOR STORED FOOD THAT IS NOT FOOD GRADE.(HEB BAGS ETC...)
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01/04/2010 | 86 |
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