- Observed bag of chicken on kitchen hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- At time of inspection, hand sink was blocked by boxes, freezer and frozen bag of product. Ensure hand wash stations are accessible at all times. Do no block.
- Observed several droppings in corners on floor under shelves and buckets. Ensure all droppings are eliminated. Ensure pest control services are provided for estabishment. Retain all invoices.
- Routine inspection not posted. Ensure routine inspection and current food permit are posted at all times.
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01/28/2016 | 87 |
- Ensure all cooked food is cooled properly. Proper cooling methods include setting food in ice bath. Hot food must drop from 135F to 70F within 2 hours. Food can then be placed in cooler, where it then has 4 hours to drop from 70F to 41F or below.
- Ensure all potentially hazardous food is held at proper cold hold temperatures; 41F and below, at all times
- Observed personal bottle of soda in cookeed beef container that is in cold hold unit. Ensure all personal drinks are kept seperate from ready to eat food and working/food prep areas at all times. (Food contaminated was condemned).
- Observed personal drink on shelf where all styrafoam containers are stored. Ensure all personal drinks are maintained in a designated area; separate from food prep/working area at all times. Drinks are to be kept in a cup with a lid and a straw at all times.
- Observed personal bottle of soda in cookeed beef container that is in cold hold unit. Discontinue to store any items with food that is ready to eat or any store product.
- Observed multiple live roaches, all sizes crawling on floors and walls. Ensure all insects are eliminated. Ensure any/all food source for pests, is eliminated; grease accumulation, food debris, etc.. Ensure establishment is routinely treated for pests. An invoice from pest control services is required.
- Observed food debris in corners of cold hol unit and inside coolers. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
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09/22/2015 | 76 |
- Coolers are off temperature; double door cooler, and both cold hold units. Ensure all equipment is adequate to maintain product temperature of 41F and below at all times.
- Observed food contact surfaces soiled with food debris, such as cold hold coolers. Ensure all food contact surfaces are maintained clean to sight and touch at all times.
- Ensure all potentially hazardous food is maintained at proper cold hold temperatures (41F and below)at all times.
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06/18/2015 | 89 |
- At time of inspection, observed fried chicken set to cool at room temperature. Ensure all cooked food is cooled properly. Proper cooling methods include setting food in ice bath. Hot food must drop from 135F to 70F within 2 hours. Food can then be placed in cooler, where it then has 4 hours to drop from 70F to 41F or below.
- Eggs in cooler are off temperature. Observed eggs at room temperature next to hand sink. Ensure all potentially hazardous food is held at proper cold hold temperatures; 41F and below, at all times.
- Employee did not wash hand hands in between tasks; handling egg roll stuffing and wiping hands on apron. Ensure employees are washing hands properly; in between tasks when handling ready to eat food. Hands are to be washed with soap and warm (100F) water for at least 20 seconds
- Both cold hold coolers are off temperature (56-62F). Ensure all equipment is adequate to maintain product temperature (41F and below). Replace/repair equipment.
- At time of inspection, hand sink was blocked; not accessible due to rolling cart carrying tray of fried chicken placed in front of it. Discontinue to block hand sink. Hand sink must be easily accessible at all times.
- Observed one live roach crawling on wall. Ensure establishment is routinely serviced by pest control. Ensure any holes, cracks and openings are sealed with smooth, non absorbant and easily cleanable material. Retain all invoices.
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05/12/2015 | 77 |
- Ensure all potentially hazardous food is maintained under 41F at all times.
- Observed ready to eat food stored in coolers, left uncovered. Ensure all potentially hazardous, ready to eat food is covered at all times when stored in coolers.
- Both cold hold cooler and refrigerator are off temperature (55-57F). Ensure all coolers maintain temperature of 41F and below at all times.
- All coolers are soiled with food debris on the inside. Ensure all food conatact surfaces are maintained clean to sight and touch at all times.
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02/10/2015 | 85 |
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