- 229.163 (h) (4)after eat, drink,etc; Employees need to make sure to wash hands after drinking from a bottle and before engaging in open food handling/cooking. Also employees need to make sure and wash hands after touching chin/other body parts and before handling clean bowls.
- Do not use handwashing sinks as food dump sites
- Make sure to remove all dented cans from shelf; these should not be used.
- Do not store raw bacon above box of celery; celery was open and this poses a cross contamination factor; also make sure to keep all raw, cold hold items(chicken/beef/shrimp)away from other ready-to-eat cold hold items(vegetables)while stored in the cooler(there is the risk when grabbing raw shrimp from cold hold unit to use, juices could possibly fall onto these type of ready-to-eat foods). 229.164 (f) (2) (A) (iv) not covered.
- 229.164 (o) (9) (A) (i) Time Only; Make sure if using only time as the public health control for a working supply of hazardous food before cooking(raw chicken at a temperature of 68 degrees F; no documentation could be shown to identify when food was removed from temperature control) to note or identify when food was taken off temperature control.
- 229.168 (c) (1) toxics stored; Do not store toxic chemicals by hot sauces used at customers tables; these chemicals should be stored away from all food products. Also make sure to provide a label for all working spray bottles to identify the common chemical inside.
- There was much pooled water near stove/cooking area due to a leaking pipe; will need to correct this asap.
- 229.165 (a) (1) (A)safe construction; Do not use milk jug as a scooper for food items; Shelves holding single service trays(to go trays)observed dirty; knives hanging on wall were dirty to sight; strainer was observed broken; do not store spatula between the wall and sinks; ice machine had some slime buildup.
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02/15/2016 | 71 |
- Potentially Hazardous food not at required temperature of 41F or below.
- 229.167 (p) (5) improper use of sinks. Observed a bowl of raw chicken in the handsink. Handsink is to be used for proper handwashing only.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food, vegetables and cooked ready-to-eat food.
- 229.168 (i) (1) (A) employee medicine. Store all personal medications in a designated area away from food preparation.
- Water leaking from plumbing at 3 compartment sink. Investigate and correct.
- Outside plastic lid and surfaces of bottom container has changed due to exposure to heat.Surfaces are not longer easily cleanable. All food contact surfaces must be easily cleanable, smooth, and non absorbant.
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08/03/2015 | 78 |
- 229.166 (c) (2)under pressure. Provide hot water to prep sink in service area where soda machine is located.
- 229.168 (c) (1) toxics stored. Store toxic chemicals away from food areas (storage/preparation) by spacing or partitioning. Store toxic items away from food and other items needing protection by spacing or partitioning.
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09/23/2014 | 93 |
- 229.166 (i) (5) (A)plumbing repairs by code. There are leaks at the handsinks and 3 compartments sink. The handsink has a constant leak which inturn employees turn off the hot water shutoff nozzle. The 3 compartment sink has a two leaks. One near the hot water shut off nozzle and at the drainage water pipe.
- 229.167 (e) (3) (B)continuous clean towel. The towel system at the hand wash station is not working properly. Repair towel system so that clean towels are available to users.
- Owner of the establishment syas that he has taken the food manager course but was unable to show his certification as proof.
- Ensure to do a better job in cleaning and sanitizing food contact surfaces within the kitchen.
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02/05/2014 | 87 |
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