- 229.164 (o) (6) (B) (ii). Raw chicken on prep-table 77F Degrees. All cold food must be kept at 41F Degrees or colder.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks on prep-tables must have a lid and straw.
- 229.164 (r) (1) (B) (i) common name. All food product in establishment, must be properly labeled with common/generic name of food product.
- Establishment must always have at least one person on duty with a Food Manager Certification.
- Ch 13, Art II, section 13-26 Display permit. Inspection Report must be posted where it is visible to general public.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store utensils inside of standing water. Utensils must be kept clean and dry.
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03/31/2016 | 78 |
- Establishment must always have at least one person on duty with a Food Manager Certification.
- Ch 13, Art II, section 13-26 Display permit. Current inspection report must be posted for customer view.
- 229.164 (o) (6) (B) (ii). All cold food must be kept at 41F Degrees or colder. Chicken in small RIC 54F Degrees.
- Observed Food Handler wash hands without using soap, and then drying hands on apron. All Food Handlers must wash hands with soap and papertowels.
- 229.163 (n) (1) eat.drink.smoke.. All personal drinks in kitchen area, must have a lid and straw.
- 229.163 (n) (1) eat.drink.smoke.. Food Handlers cannot chew gum in kitchen area, or Food Prep-areas.
- 229.167 (p) (5) improper use of sinks. Do not wash hands in 3-compartment sink. Must use proper HWS.
- 229.164 (r) (1) (B) (i) common name. All food products in establishment must be properly labeled with common/generic name of food product.
- 229.165 (m) (1) (A)not clean. Clean inside of all coolers.
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10/26/2015 | 74 |
- 229.163 (f) (2) (C) drying hands. Observed employee wash hands, then use apron to dry hands. After washing hands, must use clean papertowels.
- 229.163 (i) not in HWS. Observed employee washing hands inside of prep-sink, not the HWS.
- 229.163 (n) (2) (A) closed beverage container. Observed an uncovered drink in kitchen area. All drinks must have proper fitting lids and straws.
- Observed cook, taste food, with cooking spoon, then stick same spoon back into food batch that was being prepared for customers. Instruct Food Handlers that they cannot place their tasting spoon into food product.
- 229.167 (e) (2) no soap. All HWS's must have hand soap.
- 229.167 (e) (3) (A) no towels. All HWS's must have papertowels.
- 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats in kitchen area.
- Establishment must always have at least one person on duty with a Food Managers Certification.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store utensils inside sitting water. Serving utensils must be kept clean and dry at all times, to prevent bacteria growth.
- 229.165 (q)food contact not sanitized. Insure all food surfaces are properly sanitized after each use, with proper sanitizing solution. Observed staff cleaning tables with dry, unsanitized towels.
- 229.163 (h) (6) wash as needed. Instruct Food Handlers that they must wash hands between tasks. Observed cook, go from one station where he was cutting raw shrimp, then went to stove to start cooking. Food Handler did not wash hands, prior to cooking.
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06/04/2015 | 76 |
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