Thai Hut Restaurant, 2602 N Fm 1604 W #101, San Antonio, TX - inspection findings and violations

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Business Info

Name: THAI HUT RESTAURANT
Address: 2602 N Fm 1604 W #101, San Antonio, TX 78248
Total inspections: 7
Last inspection: 03/14/2016
Score
96
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Inspection findings

Date

Score
  • 229.164 (f) (2) (A) (ii) (I) separation of meats. Raw animal food must be protected from cross contamination by separation during storage, preparation, holding, and display. Stacking order must be in inverse of cooking temperature, with the highest cooking temperature on the bottom. Observed Raw chicken stored above raw beef in the walk in refrigerator. Corrected.
 03/14/201696
No violation noted during this evaluation. 11/30/2015100
  • 229.163 (n) (1) eat.drink.smoke. Employees may not eat, drink, or use tobacco in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur. Employee seen drinking from an open cup, where unwrapped single-use items could be contaminated. Employees may drink from a close, spill resistant container in these areas.
  • 229.165 (k) (14) (A)chlorine solution. Once washed food service utensils and dishware must be sanitized in a solution of 50 to 150 ppm chlorine. Observed cutting board washed in a prep sink and set out to dry without sanitizing. Follow the required steps in ware washing, Wash, rinse, sanitize and alow to air dry. The dishwashing machine was providing 50 ppm chlorine.
 08/17/201593
No violation noted during this evaluation. 12/11/2014100
  • 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
  • 229.163 (g) Special hand washing procedures. Employee did not perform a proper hand was before working with ready-to-eat foods, vegetables, bare handed. An employee must follow special hadwashing procedures before working with ready-to-eat foods bare handed. These would be two out of the five secondary precationary methods: 1) a double hand wash 2) Use of a nail brush 3) Use of hand sanitizer 4) A method approved by the health authority 5) Incentive programs to encourage employees to stay home when sick. The selecgted two methods should be outlined in a writen training program signed in acknowledgement by the employee.
 08/27/201492
  • 229.164 (k) (5) Preventing contamination from other source. Observed containers resting directly on food. The bottom of container rest in places which add contaminates to the bottom of the container. Resting the bottom directly on food. Discontinue practices use only containers designed to stack when stacking containers.
  • 229.165 (a) (1) (A)safe construction. Food and foodservice items must be stored on surfaces which are smooth, easily cleanable and non absorbent. Observed cardboard as a storage surface. Discontinue use of cardboard as a storage surface.
 11/15/201393
No violation noted during this evaluation. 07/18/2013100

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