- 229.163 (n) (2) (A) closed beverage container. EMPLOYEES TO DRINK FROM A CLOSED BEVERAGE CONTAINER SUCH AS ONE WITH A STRAW AND LID. TWIST OFF CAP BOTTLES ARE NOT ALLOWED. OBSERVED TO EMPLOYEE PLASTIC CAPPED BOTTLES IN THE KITCHEN. - ITEM CORRECTED ON SITE.
- PROPERLY STORE ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS IN FOOD APPROVED CONTAINERS. ONCE ORIGINAL CAN IS OPENED - TRANSFER THE REMAINING FOOD PRODUCT TO A FOOD APPROVED CONTAINER FOR OVERNIGHT STORAGE. OBSERVED OPENED CANS OF FOOD PRODUCT INSIDE OF THE KITCHEN COLD HOLD LINE UNIT. - ITEM CORRECTED ON SITE.
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10/28/2015 | 93 |
- SERVICE MECHANICAL DISHWASHER SO THAT THE PROPER CONCENTRATION OF CHLORINE SANITIZING SOLUTION IS BEING DISPENSED. NO CHLORINE DETECTED INITIALLY DUE TO EMPTY CHLORINE CONTAINER. EMPLOYEE REPLACED CHLORINE CONTAINER. ALSO THERE IS A LEAK IN THE MACHINE. MANAGER CONTACTED THEIR SERVICE COMPANY DURING THIS INSPECTION FOR REPAIRS. MONITOR DISHWASHER TO MAKE SURE THE PROPER CHLORINE CONCENTRATION (50 TO 100PPM) RANGE IS BEING DISPENSED. MANAGER STATED THEY WILL COMPLY. FOLLOW UP SCHEDULED FOR 8/12/15. NOTE: RESTAURANT ALSO HAS A WORKING THREE COMPARTMENT SINK AVAILABLE FOR WAREWASHING.
- STORE IN USE CUTLERY PROPERLY TO AVOID CONTAMINATION OF UTENSIL. OBSERVED AN IN USE KNIVE ON THE PREP LINE BEING STORED IN BETWEEN EQUIPMENT. - ITEM CORRECTED ON SITE.
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08/10/2015 | 94 |
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. DURING THIS INSPECTION THE TWO CERTIFIED FOOD MANAGERS WERE NOT ON DUTY.
- PROVIDE WORKING THERMOMETERS FOR ALL COLD HOLD UNITS AS NEEDED. CALIBRATE TEMPERATURE GAUGE ON DOOR OF WALKIN COOLER OR PROVIDE A THERMOMETER INSIDE OF THE WALKIN COOLER TO REFLECT THE CORRECT TEMPERATURE.
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06/08/2015 | 94 |
- USE PROPER PROCEDURES FOR MANUAL WAREWASHING: (1) WASH; (2) RINSE; (3) SANITIZE AND AIR DRY DISHWARE. CONCENTRATION OF CHLORINE SANITIZING SOLUTION USED FOR MANUAL WAREWASHING TO BE IN THE 50 TO 150PPM RANGE. OBSERVED EMPLOYEE INCORRECTLY MANUALLY WASHING DISHES. - ITEM CORRECTED ON SITE. *CONCENTRATION OF CHLORINE SANITIZING SOLUTION BEING DISPENSED FROM THE MECHANICAL DISHWASHER WAS IN RANGE AT 100PPM.
- 229.167 (p) (5) improper use of sinks. USE KITCHEN HAND SINKS FOR HANDWASHING ONLY. DO NOT HAND SINKS FOR STORAGE OF ITEMS OR DISPOSAL OF LIQUID WASTES. OBSERVED BULK TOMATO CAN AND PIECE OF GARDEN HOSE BEING STORED INSIDE KITCHEN HAND SINK LOCATED BY THE BACK KITCHEN DOOR. - ITEM WAS CORRECTED ON SITE.
- (1) 229.164 (f) (2) (A) (iv) not covered. PROTECT FOOD FROM CROSS CONTAMINATION BY STORING THE FOOD IN SEALED PACKAGING, WRAPPINGS OR IN COVERED CONTAINERS. OBSERVED VARIOUS UNCOVERED FOOD CONTAINERS LOCATED INSIDE OF THE WALKIN COOLER. (2)PROPERLY STORE FOOD INSERTS INSIDE OF THE LINE COLD HOLD UNIT. DO NOT STORE MULTIPLE FOOD INSERTS ON TOP OF EACH OTHER WHERE THE CONTAINER OF ONE FOOD INSERT IS MAKING DIRECT CONTACT WITH THE FOOD PRODUCT OF ANOTHER INSERT. RECOMMEND EXTRA FOOD INSERTS NOT FITTING ON THE COLD HOLD LINE TO BE HELD ON ICE TO MAINTAIN 41F OR LOWER OR TO BE STORED INSIDE OF THE COLD HOLD UNIT UNTIL USED. MANAGER STATED THEY WILL COMPLY.
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02/16/2015 | 89 |
- (1) USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE HAND SINKS FOR THE STORAGE OF ITEMS. OBSERVED A PIECE OF GARDEN HOSE BEING STORED IN THE KITCHEN HAND SINK LOCATED BY THE BACK EXIT. - ITEM CORRECTED ON SITE. (2) STORE EMPLOYEE DRINKS SEPARATE FROM PUBLIC FOOD AND CLEAN DISHWARE. OBSERVED VARIOUS EMPLOYEE DRINKS BEING STORED THROUGHOUT SHELVES OF THE WALK IN COOLER AND THE CLEAN DISHWARE SHELVES. ITEM CORRECTED ON SITE.
- MOP SINK TO BE IN GOOD REPAIR AND TO ALLOW PROPER DISPOSAL OF MOP WATER.
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08/22/2014 | 93 |
- 229.164 (f) (2) (A) (iv) not covered. PROTECT ALL FOOD PRODUCTS FROM CROSS CONTAMINATION BY STORING THE FOOD IN PACKAGES,COVERED CONTAINERS. OR WRAPPINGS. OBSERVED VARIOUS UNCOVERED BULK FOOD CONTAINERS LOCATED INSIDE OF THE WALKIN COOLER AND BULK DRY FOOD STORAGE AREA.
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03/10/2014 | 96 |
- (1) EMPLOYEES TO DRINK FROM A CLOSED BEVERAGE CONTAINER THAT PREVENTS CONTAMINATION OF HANDS, CONTAINER, FOOD PRODUCTS AND EQUIPMENT. A CONTAINER WITH A LID AND STRAW IS ACCEPTABLE. TWIST OFF TYPE BOTTLES ARE NOT ACCEPTABLE. (2) DESIGNATE AN AREA SEPARATE FROM PUBLIC FOOD PRODUCTS,OPEN FOOD HANDLING AND FOOD CONTACT SURFACES FOR STORAGE OF EMPLOYEE BEVERAGES. OBSERVED VARIOUS EMPLOYEE WATER BOTTLES INSIDE COLD HOLD UNITS AND ON TOP OF THE KITCHEN FOOD PREP TABLES.
- 229.167 (p) (11) (C)insects/pests not minimized. OBSERVED VARIOUS FLIES INSIDE KITCHEN AREA AND ON FLY STRIPS. REMOVE FLY PRESENCE INSIDE KITCHEN AREA USING APPROVED MEANS; LICENSED PEST CONTROL AND BACK KITCHEN SCREEN DOOR TO BE TIGHTFITTING. NOTE: DO NOT STORE FLY STRIPS OVER OPEN FOOD HANDLING OR FOOD CONTACT SURFACE AREAS. CORRECT BY 10/29/13 TO AVOID A 1RST REINSPECTION FEE WITH AN INCURRED FEE OF $46.35.
- (1) STORE ICE SCOOP EITHER INSIDE A CLEAN FOOD APPROVED CONTAINER/SURFACE OR INSIDE OF THE ICE MACHINE WITH THE HANDLE UP. OBSERVED ICE SCOOP LAYING ON AN UNCLEAN SURFACE. (2) ONCE ORIGINAL CANS OF FOOD ARE OPENED TRANSFER THE REMAINING LEFTOVER FOOD TO A CLEAN FOOD APPROVED CONTAINER FOR STORAGE. DO NOT USE SINGLE SERVICE/SINGLE USE ITEMS AS LONG TERM FOOD STORAGE CONTAINERS.
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10/17/2013 | 90 |
- Ensure good hygienic practices. Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed employee drinks stored in open drink containers on prep tables while food prep was being conducted.
- Ensure cross contamination does not occur. -Ensure raw meat is stored below ready-to-eat food in cold hold unit. Observed raw meat stored above vegetables in cold hold unit. -Discontinue storing drinks inside of ice machine. All ice must be drained and machine must be cleaned and sanitized. -Discontinue storing tools and equipment on clean plates. Plates must be washed, rinsed, and sanitized again.
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11/30/2012 | 92 |
- Ensure potentially hazaardous foods are in sound condition. Found raw shelled eggs sitting on the prep table at 58 degrees F.
- Ensure proper handwashing practices are being used. Employee did not wash hands after engaging in other activities that contaminate the hands such as going outside and then preparing food.
- Ensure good hygenic practices are being used. Employees must not chew gum while cooking or store their open drink cotnainers on the prep table.
- Ensure proper handling of ready to eat foods. Employees are using barehand contact to handle the breaded chicken. 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 using double hand washing.
- Ensure no cross contamination of raw and ready to eat foods. Found raw chicken being stored on top of bell peppers in the walk in coolers.
- Ensure refrigerated, ready to eat potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed in the premises, sold, or discrded. based on the temperature and time combinations specified.
- Ensure handwash facilities are adequate and accessible. Handsink was blocked with cooking utensils (large spoon) and a water hose was connected to the spicket.
- Ensure toxic items are properly labeled. Bucket of sanitizing solution was unlabled. Use any chemicals for sanitization according to manufactures directions. Sanitizing solution with water and bleach should be 50-100 ppm. Solution was at 200 ppm.
- Ensure there is a certified food manager present during hours operation.
- Ensure food contact surfaces of equipment and utensils are cleaned and sanitized. Do not to refill food containers. Soy sauce buckets are being reused to store different types of food. Food contact equipment must be in good repair. Chipped plates were observed in the kitchen. Discontinue storing food in the walk in cooler in plastic bags. All food must be stored in food grade containers. Ensure racks in the walk in cooler are clean and do not contain grease and food accumulation.
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12/06/2011 | 64 |
- Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in reach in cooler. Ensure raw shell eggs are stored below RTE foods.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found raw chicken in WIC without date labeling.
- Please ensure that a copy of the establishment inspection is posted in a place visible to the public.
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05/03/2011 | 89 |
Restaurant representatives - add corrected or new information about Wah Kee Chinese Restaurant, 18360 Blanco Rd #122, San Antonio, TX »