- 229.166 (i) (1) (B) HWS improper use. Observed a frozen fish filet stored in rear hand washing sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.163 (n) (1) eat.drink.smoke. Observed employee's cell phone and ear buds stored on rice paper located on shelf above food prep line. All personal objects must be stored below and/or away from exposed food, clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
- 229.163 (n) (2) (A) closed beverage container. Observed employee beverage in an open container stored on food prep line.An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (f) (2) (A) (iv) not protected. Observed employees storing an mint leaves on floor and chopping the leaves on a cutting board on the floor. All food storage and prep must be done in a sanitary manner on approved food prep areas.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (pots of soup and soup bones) not date marked using a acceptable method. 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.
- 229.164 (f) (2) (A) (iv) not covered. Observed employee beverage stored in ice maker. Ice used for consumption must be kept clean and free of contamination.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottle stored on floor behind front counter. Label spray bottles with common name of toxic material.
- 229.168 (d) (2) (A) (i) use toxics according to label. Observed unapproved pesticides (can of Hot Shot) in kitchen area. Use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company.
- 229.165 (h) (3)thin probe available. Observed no probe thermometer available at establishment. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses must be readily available at establishment.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed a knife and a pan with tape on handles. All utensils must be smooth, non-absorbent, durable and easy cleanable.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed clean knives stored on a magnet that was soiled and greasy. Ensure knife storage magnets area cleaned and sanitized frequently.
- 229.165 (q)food contact not sanitized. Observed knives with food debris stored with clean knives. Ensure all utensils are cleaned and sanitized properly before storing.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed grill vents above grill and wok to be very filthy and greasy. Last cleaning was in the month of April. Ensure grill vents are serviced frequently and kept clean to prevent grease residue from falling on food and grease fires.
|
08/31/2015 | 79 |
Restaurant representatives - add corrected or new information about Pho Nguyen, 18410 Us 281 N #102, San Antonio, TX »