Sea Island Shrimp House #s1, 322 Rector W, San Antonio, TX - inspection findings and violations

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Business Info

Name: SEA ISLAND SHRIMP HOUSE #S1
Address: 322 Rector W, San Antonio, TX 78216
Total inspections: 10
Last inspection: 01/14/2016
Score
97
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Inspection findings

Date

Score
  • Do ot store any items in the ice machine.(corrected)Replace any cracked plastic containers or lids
 01/14/201697
No violation noted during this evaluation. 09/22/2015100
  • Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Follow PH/concentration chart.
 05/28/201597
  • Replace any cracked or broken food containers.
 03/09/201597
  • observed some gnats in back section where the mop sink is located.need to eliminate gnats.
 08/12/201497
  • 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact such as double hand washing or use of sanitizer, etc. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not to work, or control measures approved by the regulatory authority. Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy.
  • Observed several gnat in the back by the mop sink. Ensure pest attractants are minimized to reduce presence of gnats.
 09/27/201393
  • PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (GNATS)
  • PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE MACHINE, SODA NOZZLES, UTENSILS)
 10/16/201294
  • ENSURE FOOD ARE COOLED PROPERLY AND MAINTAIN A TEMPERATURE OF 41 OR BELOW AFTER THE 6 HOUR COOLING PROCESS. FOODS SHOULD BE COOLED FROM 135F TO 70F WITHIN TWO HOURS ND FROM 70F TO 41F OR BELOW WITHIN 4 HOURS. USE ICE BATHS AND ICE WONDS TO ENSURE PROPER COOLING OF FOODS. DIVIDING FOODS INTO SMALLER PORTIONS WILL ALSO ENSURE TIME LIMITS FOR COOLING ARE MET.
  • ENSURE WARE WASHING MACHINE IS SANITIZING ALL ITEMS WITHIN 50 - 100PPM. CURRENTLY MACHINE SHOWED SANITIZER AT 0 PPM
 09/07/201092
  • Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs, then from 70°F to 41°F or below within 4 hours.
  • Employee found eating or chewing while in the food service line---cook was chewing gum.
  • Refrigerated, ready-to-eat food not date marked using an acceptable method.
  • Ice machine waste water draining directly onto the floor; needs drain pipe that leads to the floor drain with an air gap that is twice the diameter of the pipe.
  • Ensure all coolers have properly calibrated thermometers. Provide food employees with a temperature measuring device (for e.g., cook/s, employees involved in coold down of foods, etc.)
  • Clean build up inside ice machines. Repair or replace worn out cooler gaskets.
 11/30/200978
No violation noted during this evaluation. 07/31/200864

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