- Observed evidence of improper use of handwashing sink (i.e.: peelings, cleaning compound residue, mold build-up, old food residue, tobacco ash, etc); only use handwashing sinks for hand washing.
- Observed ice scoop with handle buried in ice in the front ice bin. Recommend to use only NSF approved ice scoops with a handle that are to be stored when not in use either in the ice with the handle up or outside the bin in a NSF/food grade holder.
- Numerous opened and covered containers of unlabeled foods items, in Reach-In cooler. Recommend to ensure that all food items are covered to protect from contamination and spoilage. Recommend to label all open items with the following information as required by the Texas Food Regulation: Name of food item, Date of preparation, and Use by Date; or write a HACCP Date Label SOP to use the Day Dot 3 or 5 or 7 day labeling system.
- Observed that the mop sink did not have a back-flow preventer installed on it’s threaded faucet. Recommend to purchase a back-flow preventer on the mop sink faucet.
- Observed female rest room handwashing sink was missing a functioning paper towel dispenser. Recommend that all hand sinks be equipped with functing dispensers, liquid handwashing soap, and paper towels at all times.
- Observed 10-15 German Cockroaches various locations of the facility (i.e.: inside the cooler, mop sink area, under shelves, etc). Recommend to conduct a major housekeeping and cleaning session on the entire back bar and storeroom areas. Place on a master cleaning schedule, contact a licensed Pest Control Operator for assistance, and have receipts from Pest control to verify this.
- Observed black elongated droppings in storeroom area and fluoresce markings on floor under 390nm blacklight. Recommend to conduct a major housekeeping and cleaning session on the entire back bar and storeroom areas. Place on a master cleaning schedule, contact a licensed Pest Control Operator for assistance, and have receipts from Pest control to verify this.
- Observed food service equipment being washed in an improperly set up three compartment sink; during active food service and ware washing. Only the wash compartment was set up. Recommend to: (1) Have 3 compartment sink is fully set up during any food service, prep, and operation; (2) Buy drain stoppers; (3)Buy sanitizer test strips; & (4) Install drain boards.
- Observed that the male restroom had no toilet paper, and that the female restroom had no covered trash can for used female hygiene items. Recommend to: (1) to place a covered and lined trash can in all rest rooms used by females; (2) .ensure that all handwashing sinks areas are equipped with functioning dispensers, liquid handwashing soap, and paper towels at all times; (3) Check frequently during operating hours; and (4) Place on a cleaning schedule.
- Observed no visible and/or working thermometers in any of the coolers, hot holding, and cold holding units. Recommend to install a thermometer inside all coolers, cold holding units, and hot holding units, in addition to the outside installed thermometer.
- Observed food residue and dead insect on food contact surfaces. Ensure all food contact surfaces are washed, rinsed, and sanitized. i.e.: refrigerator, cutting boards, freezer, ice bin, tongs, ice scoops, etc.
- Observed that no food inspection was displayed or present in the patron area, for viewing. Recommend to place most current inspection report in the patron area for viewing.
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