- Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
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01/08/2016 | 96 |
- properly store raw chicken in walk-in cooler.always store on bottom shelf.(corrected)
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08/25/2015 | 96 |
- person with the food mgr certification was not on duty.need to have someone on duty with the food mgr certification.
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04/30/2015 | 97 |
| No violation noted during this evaluation. | 02/03/2015 | 100 |
- Clean the inside area of the ice machine.
- Must post current food license.
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08/07/2014 | 94 |
- Oserved shreaded lettice and sliced mushrooms in ziploc bags but the bags were not labeled with a date. Ensure that all itemsa that are re-packaged and stored have a date label.
- Water was turned off at the hand wash sink due to a leak. Ensure that the hand wash sink is adequate and in good repair so that employees can properly wash their hands.
- Food manager was not present. According to the city ordinance: Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director.
- Most recent permit was not posted. Ensure that the establishments most recent permit is posted at all times.
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01/21/2014 | 87 |
- EMPLOYEE FOUND WASHING VEGETABLES IN HAND SINK. ENSURE HAND SINK IS USED FOR HANDWASHING ONLY.
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05/31/2013 | 96 |
- DISCONTINUE EATING IN KITCHEN AREA. (EATING IN KITCHEN)
- PROVIDE FOR EMPLOYEES TO HANDLE READY TO EAT FOODS BY USING 3 BARRIERS. (NO LOG ON EMPLOYEES KNOWLEDGE OF PROPER WASHING OF HANDS BEFORE HANDLING READY TO EAT FOODS)
- PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN)
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01/18/2012 | 86 |
- PROVIDE FOR EMPLOYEES TO WASH HANDS WITH 100F WATER/SOAP FOR 20 SECONDS BETWEEN TASK OR CHANGING OF GLOVES.
- PROVIDE FOR PROPER WASHING OF EQUIPMENT AND UTENSILS. (WASH: SOAP/WATER...RINSE: WATER...SANITIZE: BLEACH/WATER)
- 30 DAYS TO ENROLL IN FOOD MANAGER SAFETY CLASS. SOMEONE MUST ALWAYS BE PRESENT WITH A VALID CARD IF BUSINESS IS OPERATING.
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02/09/2011 | 90 |
- PROVIDE FOR EMPLOYEES TO USE DISPOSABLE TOWELS TO DRY HANDS. DISCONTINUE USING SOILED TOWELS OR APRONS.
- PROVIDE FOR ALL FOODS IN COOLERS TO BE SEPERATED AND PROPERLY STACKED ON SHELVES TO PREVENT CROSS CONTAMINATION. EX. READY-TO-EAT FOODS (TOP), FISH (SECONDS SHELF FROM TOP), GROUND MEAT (THIRD TO TOP), CHICKEN (LAST)
- PROVIDE FOR EMPLOYEES TOHAVE A DESIGNATED AREA TO EAT OUTSIDE OF KITCHEN AREA. (NON-UNIOFORMED PERSON EATING PIZZA OVER CUTTING BOARD IN KITCHEN AREA)
- PROVIDE FOR ALL DISHES TO GO THROUGH A SANITIZING CYCLE. SANITIZER SHOULD BE BETWEEN 50-100PPM
- PROVIDE FOR AN EMPLOYEE ON SITE TO BE FOOD MANAGERS CERTIFIED.
- PROVIDE FOR ALL COOLERS TO HAVE A WORKING CALIBRATED THERMOMETER.
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08/25/2010 | 83 |
- Please utilize use by date labels, for all prepared food items stored in establishment, for more than 24 hours.
- Please ensure the latest inspection report in posted.
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03/17/2010 | 93 |
| No violation noted during this evaluation. | 07/09/2009 | 74 |
Restaurant representatives - add corrected or new information about Opah Greek Restaurant, 7400 San Pedro Av #144, San Antonio, TX »