- 229.166 (i) (1) (B) HWS improper use. Observed a pot stored in the kitchen hand washing sink. A hand washing facility may not be used for purposes other than hand washing.
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12/07/2015 | 96 |
- 229.163 (n) (1) eat.drink.smoke.(2) (A) closed beverage container. Observed employee beverage in an open container on food prep table. Also observed employee phone and chapstick store on shelf above food prep line and next to clean plates.An employee must eat, drink, or store personal items only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.166 (i) (1) (B) HWS improper use. Observed bin of utensils stored under running water in kitchen hand wash sink. A hand washing facility may not be used for purposes other than hand washing.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottle in kitchen area. Label spray bottles with common name of toxic material.
- 229.165 (k) (14) (A)chlorine solution. Mechanical dishwasher was not dispensing sanitizing solution. All dishes must be washed manually (Wash,Rinse,&Sanitize) in the three-compartment sink until mechanical dishwasher is repaired and functioning properly.
- 229.165 (n) (1) (D) (v)equipment dirty. Observed can opener to be soiled. All food contact surfaces must be kept clean and sanitized.
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08/17/2015 | 87 |
- 229.164 (o) (6) (B) (ii). Potentially hazardous foods must be maintained at 41 degrees Fahrenheit or less. A cold hold prep unit was inadvertently unplugged the night before. Items in the unit were discarded, and the unit was plugged back in. approximately 1 pound each of raw chicken, pork, noodles, mixed peppers, water chestnuts, were discared
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared food items placed in cold greater than 24 hours must be labeled with the date placed in cold hold. Discard remainder after 7 days with day 1 being the date prepared.
- 229.168 (b) working container not labeled. Toxic material taken from bulk container and placed in an working container. Label working containers with the common name of the chemical in the container, do not use the container for any other chemical.
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05/28/2015 | 84 |
- 229.163 (i) not in HWS. Observed employee washing blender in handwash sink. Ensure this sink is for handwashing only.
- * 229.163(b) Demonstation of Knowledge. PIC could not successfully demonstrate required Certification. Ensure a Certified Food Manager is present at all times during operating hours.
- 229.165 (q)food contact not sanitized. Observed dirty vegetable peelers hanging where the clean peeler go. Ensure all food utensils are cleaned and sanitzed properly before storing.
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02/10/2015 | 90 |
- Potentially Hazardous food(variety of items at 46-50 F: located in the WIC and Ingredient bar) not at required temperature in cooling unit. Food must be maintained at or below 41°. NOTE: All time-temp. abused items Condemned and voluntarily destroyed IAW City ordinance.
- 229.166 (i) (1) (B) HWS improper use. Employee storing Steele Wool in hand sink(By the lettuce wrap area). Use this sink is for handwashing only.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(Numerous items located in the Walk in Freezer and WIC, not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.166 (i) (5) (A)plumbing repairs by code. The establishment does not have water under pressure at each access point(HWS and Preparation sinks) in the food establishment during all hours of operation. Hot water is only available(WHen Employees turn on the faucet underneath the sinks, turned off due to leaks.) during certain times of the day. The establishment must have hot(100-110 F) water under pressure at each access point in the food establishment during all hours of operation. Any plumbing repairs must be performed by a licensed plumber and must be repaired according to law. All materials used for plumbing repairs must be of materials approved according to law.
- 229.166 (f) (2) (A)HWS>100F.Hand washing lavatory not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hand sink has no hot water(located in the Kitchen area). Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.
- NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 South Alamo (DBSC) Health Dept. desk with the certificate to purchase ($15.45) a Metro Health certificate. NOTE: Issued Metro Health FMC application.
- 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(storage containers, stored as clean on the Utensil rack/vent a Hood/all racks inside refrigeration units) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.
- 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic containers and other utensils : located on the storage rack. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item.
- 229.165 (q)food contact utensils-equipment(pans stored on rack to air dry not sanitized). Proper chlorine concentration/time/temperature combinations not employed in sanitizing process. Use proper chlorine concentration/time/temperature combinations for sanitizing. NOTE: Assure proper warewash procedures are followed: WASH(SOAP)/RINSE(CLEAR WATER)/SANITIZE(50-100 PPM CHLO: 1/2 TEASPOON BLEACH 1 GALLON OF WATER = 500-100 PPM RESIDUAL: USE PH TEST STRIPS TO VERIFY CONCENTRATION/ AIR DRY
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07/16/2014 | 74 |
- 229.163 (n) (2) (A) closed beverage container(located on preparation tables). Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employees must drink from clean closed beverage containers with cleans hands. NOTE: Twist top type containers are not authorized.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food(variety of proteins and cut produce products: located in the walk in Freezer and Walk in Cooler) not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- 229.165 (d) (1) (A)smooth. Cutting board(located on refrigerated ingredient unit) not in good repair. Cutting board must have a smooth surface.-Cutting surfaces. NOTE:Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 229.165 (m) (1) (A)not clean. In use utensils dirty(serving utensils for prepared rice). Clean/sanitize in use utensils NOTE:in-use utensils are intermittently stored in a container of water in which the water is maintained at 57 degrees Celsius (135 degrees Fahrenheit) or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues. -Accumulated food debris on cutelry and pans stored as clean(located on the warewash drying rack. -Accumulated food debris located on Walk in Freezer/Cooler racks. NOTE: Assure all properly washed/Rinsed/Sanitized utensils-equipment are properly air-dried.
- 229.165 (b) (1) (B)single service/use. Unapproved containers (numerous containers being used throughout establishment)used for food storage or service. Do not use or reuse any single use items.
- 229.165 (d) (1) (B)free of breaks, cracks. Damaged plastic containers-utensils located throughout the etablishment Utensil(s) must have smooth, easily cleanable surfaces.
- 229.168 (c) (1) toxics stored. Storing toxic(contaiers of soapy water and sanitizing solution: located on preparation tables) next to food items. Store toxic items below and away from food areas, remove all poisonous items from food areas
- Potentially Hazardous food (variety of cut produce and imitation crab meat at 45-50 F)not at required temperature in cooling unit. Food must be maintained at or below 41° at the time of donation. NOTE: Approx. 3-5 lbs of Time/ Temperature abused TCS product condemned and voluntarily destroyed IAW city ordinance.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. 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 incentive programs that assist or encourage food employees not to work when they are ill.
- Food contaminated by persons by hands(emoployee used bare hands to serve prepared egg roll) or bodily discharges. Food contaminated by food employees, consumers or other persons through contact with their hands, bodily discharges or nasal or oral discharges, or other means shall be discarded.
- Foods not protected: prepared egg rolls and other prepared proteins stored in previously used card board boxes: located in the walk in Freezer) Food must be protected from contamination by storing in smooth,easy-cleanable,non absorbent containers.
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03/10/2014 | 73 |
Restaurant representatives - add corrected or new information about Yum Thai 2, 21038 Us 281 N #103, San Antonio, TX »