- Someone on duty needs to have the food mgr certification.
- Clean the inside area of the ice machine.
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01/07/2016 | 94 |
- observed ants in storeroom.need to eliminate ants.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- keep food containers covered in the walk-in cooler.
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08/10/2015 | 87 |
- need to relocate the fly strip in the kitchen.
- someone on duty needs to have the food mgr certification.
- observed a roach.need to exterminate for roaches.
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04/09/2015 | 91 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Need thermometers in some of the refrigerator and freezers.
- Someone on duty needs to have the food mgr certification.
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01/27/2015 | 91 |
- Observed employee rinsing hands in mop sink.Need to wash hands at the handwashing sink.
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
- Someone on duty needs to have the food mgr certification.
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06/03/2014 | 90 |
- The 7 up machine cooler in the kitchen area has ambient air temperature close to 50 degrees F. Eggs rolls in this cooler were at 47.6 degrees F. Eggs were at 50 degrees F. Ensure that all potentially hazardous food is stored at a temperature of at least 41 degrees F or below.
- Food Items stored for more than 24 hours did not have a date label indicating the date the products was placed in the cooler for cold hold. Ensure that potentially hazardous foods stored for 24 hours or more have date labels.
- Observed several rodent dropping throughout the kitchen floor, underneath the 3 compartment sink, in top of the ice machine, behind the freezer and 7 up coolers, on top of can food items in the food storage room.
- Pink granulated power (soap-identified by an employee) is not labeled to indicate what chemical it is. Ensure that a label is placed on both containers to indicate that the product is soap.
- Observed home defense pesticide and raid home pesticide in the establishment, Advised that only pesticides that can be used in a food establishment setting should be used.
- Establishment has a food manager but the food manager was not present. Ensure that the food manager is present during all times food is being prepared and sold. It is recommended that more than one person should be food manager certified.
- 229.165 (m) (1) (A)not clean. Inside surface of ice machine was not clean: black mold/mildew like build up was seen on the surface. Ensure that the ice machine is regularly cleaned and sanitized.
- Observed inspection reports posted in the kitchen area and not in customer view. Ensure that the establishment's most recent inspection report is posted in customer view.
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10/22/2013 | 76 |
- PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
- PROVIDE SOAP AND TOWELS AT HANDSINK AT ALL TIMES. (NO TOWELS OR SOAP)
- PROVIDE FOR SOMEONE TO HAVE A VALID FOOD MANAGER SAFETY CARD IF BUSINESS IS OPEN. (30 DAYS TO ENROLL IN FOOD MANAGER CLASS)
- PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (ICE SCOOP (STORE ON DRY/CLEAN SURFACE), ICE MACHINE, UTENSILS, UTENSIL BIN)
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03/08/2012 | 87 |
- ENSURE EMPLOYEES ARE WASHING HANDS PROPERLY UNDER RUNNING WARM WATER (100F) WITH SOAP FOR 20 SECONDS AND DRYING HANDS WITH A DISPOSABLE TOWEL. EMPLOYEE IS WIPPING HANDS ON SOILED RAG INSTEAD OF WASHING HANDS.
- ENSURE ALL EMPLOYEE DRINKS HAVE A STRAW AND A LID WHEN IN KITCHEN AREA. ALL DRINKS MUST BE STORED AWAY FROM FOOD AND FOOD CONTACT SURFACES.
- ENSURE ALL FOODS IN COOLERS ARE STORED PROPERLY TO PREVENT CROSS CONTAMINATION. FROM TOP TO BOTTOM: COOKED FOODS OR READY TO EAT FOODS, RAW FISH, RAW BEEF, RAW CHICKEN.
- ENSURE ALL WEAR WASHING IS BEING PERFORMED PROPERLY. ALL DISHES SHOULD BE WASHED RINSED AND SANITIZED THEN LET TO AIR DRY. CURRENTLY EMPLOYEE IS WASHING WITH SOAP AND WATER AND AIR DRYING.
- ENSURE AN EMPLOYEE ON SITE IS FOOD MANAGERS CERTIFIED.
- DISCONTINUE STORING KNIVES IN BETWEEN EQUIPMENT CRACKS. KNIVES SHOULD BE STORED ON A CLEAN SURFACE UNTIL IT IS READY TO BE USED.
- ENSURE EMPLOYEES WASH HANDS ONLY AT HANDSINK. EMPLOYEE SEEN WASHING HANDS AT PREP SINK.
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10/06/2010 | 79 |
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