Lins International Buffet, 7863 Ih 35 S, San Antonio, TX - inspection findings and violations
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Inspection findings | Date | Score |
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- Obtain verification of parasite destruction for raw fish.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW SHRIMP NEXT TO RAW CHICKEN BEING CUT, AND METAL SCRUBBER TOUCHING RAW SALMON.
- 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.
- When using time as a public health control must label foods with time food was removed from temperature control. Ensure that at 4 hours rice needs to be discarded. i.e. rice for sushi
- Provide for hot water to all service sinks/hand sinks of at least 100 degrees F. SUSHI PREP AREA HANDSINK DID NOT HAVE HOT WATER.
- Use effective means of pest control for gnats in dry storage area. Save service receipts for verification
- Do not store any items inside hand sink for any length of time. OBSERVED A PASTRY BRUSH IN HAND SINK.
- 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). OBSERVED EMPLOYEE DRINKS WITHOUT A LID AND STRAW ABOVE/NEXT TO FOOD AREAS.
- Provide for an air gap at the drain line twice the diameter of the drain line. i.e. ice machine
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03/08/2016 | 74 |
- 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). OBSERVED BOTTLE WATERS AND EMPLOYEE DRINKS NEAR PREP AREA.
- Do not store any items inside hand sink for any length of time. OBSERVED A PASTRY BRUSH IN HAND SINK.
- Food must be protected from contamination by storing in a covered container, wrappings or packages.
- Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging foods so that contamination is not possible or preparing foods at different times in separate areas. OBSERVED RAW MEAT ABOVE READY TO EAT FOODS IN WALK IN COOLER.
- 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.
- Provide soap at every hand sink.
- Ensure chemical sanitizer is within required range. SANITIZER SOLUTION AT 200 ppm ensure that solution is between 50-100 ppm
- When using time as a public health control must maintain records on site for review. *log when TCS foods are removed from temperature control and placed on buffet. OR hold on temperature
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01/26/2016 | 82 |
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