- THE INSIDE SHIELD ON THE ICE MACHINE NEEDS TO BE CLEANED. Do not reuse single use kitchenware. 229.165 (m) (1) (A)not clean.
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03/28/2016 | 97 |
- 229.168 (e) toxic container for food. spray bottles not labeled 229.168 (f) (4) (B) chemical sanitizer not app.
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11/03/2015 | 97 |
- 229.165 (r) (3) (D)no sanitization. DISHWASHER IS NOT SANITIZING.
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08/03/2015 | 97 |
- 229.165 (m) (1) (A)not clean. NEED TO REPLACE CUTTING BOARDS WHEN THEY ARE NOT SMOOTH/EASILY CLEANABLE/GOOD REPAIR.
- Provide a thin probe thermometer. need to have a food thermometer with a thin tip to measure food temperatures.
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06/16/2015 | 94 |
- 229.165 (m) (1) (A)not clean. THE CUTTING BOARDS NEED TO BE CLEANED OR REPLACED.
- 229.164 (o) (4) (D) Raw Shell Eggs.Raw shell eggs received as specified not immediately placed in refrigerated equipment that maintains an ambient air temperature of 7°C (45° F) or less. SHELL EGGS 59F LESS THAN 4 HOURS, PUT IN WI COOLER TO COOL.
- 229.168 (b) working container not labeled. NEED TO LABEL ALL SPRAY BOTTLES.
- 229.165 (r) (3) (D)no sanitization. DISHWASHER NOT SANITIZING
- 229.165 (h) (3)thin probe available. NEED THERMOMETER WITH SCALE OF 0-220F IF USING MECHANICAL STEM THERMOMETER.
- 229.171(f)permit required. LICENSE HAS EXPIRATION 122012.
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12/16/2013 | 80 |
- 229.165 (h) (2)thermometer available....COS
- 229.165 (m) (1) (A)not clean....large can opener...COS.
- 229.165 (m) (1) (B)Too much grease and food particle accumulation on the stoves....
- 229.165 (m) (1) (A)not clean....please clean the venthood baffles at least once per month....
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04/15/2013 | 94 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.(Observed employees not washing thier hands after multitaksing in the kitchend then they began to preparing and prepping PHF items.)(Observed employees not washing thier hands after coming from outsidem then began to work with PHF items.)
- Observed employee cutting raw meat on top of card board box.
- (Kitchen side designated handwashing sink was clogged.)(Front kitchen designated handwashing sink had no running hot water.)
- Observed employee not using sanitizer for the manual washing of utensils. They were only using water. Manager on duty removed items and set up the wash-rinse-sanitize.)
- (Food contact surfaces were not cleand or sanitized).(Observed in use dirty utensils being stored with clean utensils.)
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12/06/2012 | 83 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (o) (7) (A) consume by date (prepared).
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08/07/2012 | 92 |
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared).
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04/03/2012 | 92 |
- 229.163 (n) (1) eat.drink.smoke..(Observed employee's personal open drink's near outgoing potentially hazardous food.)(Observed employee washing utensils inside designated hand washing sink.)
- The water does not flow long enough to become hot.(One of the designate hand washing sink's, hot water wasnt working.)
- 229.167 (e) (3) (A) no towels. Supply the handwash station with individual disposable towels.
- Observed in use knives Stored between prep refrigeration unit's.
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12/05/2011 | 87 |
- 229.163 (h) (8) before gloves. Employee did not wash hands before donning gloves for working with food. Employees observed not washing their hands and exposed portions of the arms before and between tasks. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.(Observed employee's not washing their hand's after performing multiple kitchen task and not washing their haul's warren donning new glove's.)
- 229.166 (i) (1) (B) HWS improper use. Use this sink is for handwashing only.(Observed one of the designated hand washing sink with food inside)
- 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.(Observed multiple container's of food inside the prep storage unit's, without lid's and some had other item's stored on top of the food in the open container's.)
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.
- (Observed knives stored in between prep unit's.)
- (Observed one of the kitchen's prep cold hold unit's holding an ambient temperature of 50F)
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08/03/2011 | 79 |
- 229.168 (a) toxics not labeled. Label spray bottles with common name of toxic material. Observed several toxic spray bottles not properly labled.
- Observed storing of knives and other utensil between prep tables. Clean and sanitize untensils and store in a clean and sanitize Place.
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04/20/2011 | 94 |
- Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- No Certified food manager Present.
- Most recent graded inspection report must be posted in customer view. Inspection report was not fully visible for public view. Post most recent graded inspection report in customer view.
- Clean all Prep areas in use with food Preparation. 229.165 (m) (1) (A)not clean. Clean food contact surfaces.
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01/18/2011 | 87 |
- Make sure potentially hazardous food (any food that can spoil) is kept at 41 degrees F or colder. When defrosting food, make sure temperature does not get above 41 degrees F.
- Eating in food preparation areas is not allowed. Observed employees dining in kitchen.
- Hand wash sinks cannot be blocked. Observed prep table in way of hand sink use.
- Hand sinks must have hand soap and paper towels available at all times.
- At least one Certified Food Manager must be present during all operating hours.
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04/28/2010 | 82 |
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