- Ch 13, Art II, section 13-26 Display permit. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. Post most recent graded inspection report in customer view. DISPLAYED INSPECTION REPORT IS ONE PRIOR TO THE MOST RECENT DATED SEPTEMBER 2013. FOOD ESTABLISHMENT PERMIT DISPLAYED SHOWS EXPIRATION OF MAY 2013.
- 229.163 (f) (1) 20 seconds. Food employees not cleaning their hands ( or surrogate prosthetic devices for hands or arms) and exposed portions of their arms for at least 20 seconds, using a cleaning compound in a lavatory that is equipped as specified. 229.163 (g) Wash before RTE. Employees not following approved procedures for washing hands or using a suitable utensil or single use gloves when handling ready-to-eat foods. 229.163 (h) (8) before gloves. Food employees not cleaning their hands and exposed portions of their arms as specified immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and before donning gloves for working with food. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE THAT HAD BEEN ENGAGED IN WAREWASHING DUTIES MOVE TO THE MANIPULATION OF FRESH VEGETABLES WITHOUT FIRST WASHING HANDS BEFORE DONNING GLOVES. EMPLOYEE WAS REMINDED OF PROPER HAND WASHING PROCEDURES
- 229.163 (i) not in HWS. Food employees not cleaning their hands in a hand washing lavatory or approved automatic hand washing facility and instead clean their hands in a sink used for food preparation or ware washing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- 229.164 (f) (2) (A) (iv) not covered. Food not protected from cross contamination by storing the food in packages, covered containers, or wrappings. ALL FOOD ITEMS AND FOOD INGREDIENTS MUST BE PROTECTED FROM CROSS CONTAMINATION BY STORING IN COVERED, FOOD GRADE CONTAINERS. INSPECTOR ENCOUNTERED SEVERAL FOOD ITEMS BEING STORED IN UNCOVERED FOOD CONTAINERS. -including foods in walk in cooler, reach in cooler, dry ingredients on dry storage shelves. INSPECTOR WITNESSED FOOD SERVICE EMPLOYEE OF WAITSTAFF RETURN A UTENSIL (KNIFE) TO THE SELF SERVE CONTAINER. SAID UTENSIL HAD BEEN REMOVED FROM CUSTOMER SELF SERVE CONTAINER BY A CUSTOMER BUT APPARENTLY UNUSED. ALL SAID UTENSILS ARE TO BE TO BE REMOVED FROM USE AND SUBJECTED TO PROPER AND ADEQUATE WARE WASHING PROCEDURES
- 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. 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 at 45F a max of 4 days.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing facility not maintained so that it is accessible at all times for employee use. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Hand washing facility is blocked. HANDWASHING SINKS ARE RESERVED ONLY FOR HAND WASHING PURPOSES. HANDSINKS MUST REMAIN READILY ACCESSIBLE AT ALL TIMES AND NOT BE USED FOR THE TEMPORARY STORAGE OF OTHER ITEMS. -INSPECTOR FOUND BOTH HANDSINKS IN KITCHEN AREA WITH FOOD UTENSILS BEING STORED INSIDE HANDWASHING BOWLS OF SINK
- 229.167 (e) (3) (A) no towels. Hand washing lavatory or group of adjacent lavatories not provided with individual, disposable towels INSPECTOR ENCOUNTERED BOTH HANDSINKS IN KITCHEN AREA VOID OF A SUPPLY OF DISPOSABLE PAPER HAND TOWELS
- * 229.163(b) Demonstation of Knowledge. (b) Knowledge, demonstration. Based on the risks of foodborne illness inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of these rules. The person in charge shall demonstrate this knowledge by: (1) complying with these rules by having no critical violations during the current inspection; (2) being a certified food protection manager who has shown proficiency of required information through passing a department approved examination; or (3) responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: (A) describing the relationship between the prevention of foodborne disease and the personal hygiene of a food employee; (B) explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (C) describing the symptoms associated with the diseases that are transmissible through food; (D) explaining the significance of the relationship between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (E) explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (F) stating the required food temperatures and times for safe cooking of potentially hazardous food including meat, poultry, eggs, and fish; (G) stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (H) describing the relationship between the prevention of foodborne illness and the management and control of the following: (i) cross contamination; (ii) hand contact with ready-to-eat foods; (iii) handwashing; and (iv) maintaining the food establishment in a clean condition and in good repair; (I) explaining the relationship between food safety and providing equipment that is: (i) sufficient in number and capacity; and (ii) properly designed, constructed, located, installed, operated, maintained, and cleaned; (J) explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (K) identifying the source of water used and measures taken to ensure thatit remains protected from contamination such as providing protection from backflow and precluding the creation of cross connections; (L) identifying poisonous and toxic materials in the food establishmentand the procedures necessary to ensure that they are safely stored, dispensed, used, and disposedof according to law; (M) identifying critical control points in the operation from purchasing through sale or service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure that the points are controlled in accordance with therequirements of these rules; (N) explaining the details of how the person in charge and food employeescomply with the HACCP plan if a plan is required by the law, these rules, or an agreementbetween the regulatory authority and the establishment; and (O) explaining the responsibilities, rights, and authorities assigned by these rules to the: (i) food employee; ii) person in charge; and (iii) regulatory authority
- 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. THERMOMETER MISSING INSIDE REACH IN FREEZER UNIT IN KITCHEN AREA.
- 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch. 229.165 (d) (1) (B)free of breaks, cracks. Multiuse food-contact surfaces are not free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections. Clean food contact surfaces. INSPECTOR ENCOUNTERED THE FOOD CONTACT SURFACES OF FOOD PLATES, FOOD BOWLS, AND OTHER EQUIPMENT WITH DRIED ACCUMULATED FOOD DEBRIS. IN ADDITION SAID ITEMS HAD FOREIGN DEBRIS THAT APPEARED TO BE RESIDUE OF GREASE OR GRIME/OIL. ALL SAID ITEMS WERE BEING STORED ON SHELVES THAT HOLD FOOD WARES THAT HAVE BEEN WASHED AND READY FOR CUSTOMER USE. INSPECTOR INFORMED MANAGER TO REMOVE ALL IDENTIFIED FOOD WARES AND SUBJECT ALL TO ANOTHER WARE WASHING CYCLE. ASSURE ALL ITEMS ARE CLEAN PROPERLY.
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Restaurant representatives - add corrected or new information about Pei Wei Asian Diner #, 430 W Fm 1604 N #106, San Antonio, TX »