Golden Star Cafe, 821 Commerce St W, San Antonio, TX - inspection findings and violations

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Business Info

Name: GOLDEN STAR CAFE
Address: 821 Commerce St W, San Antonio, TX 78207
Total inspections: 10
Last inspection: 12/14/2015
Score
92
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Inspection findings

Date

Score
  • WALK-IN UNIT AT 45-47F. HAS BEEN OPENED GREATLY AND BEING LOADED WITH TRAYS OF BREADED FISH FOR TOMORROW. INSTITUTE A DAILY TEMPERTURE LOG AND TAKE TEMPERTAURE FIRST THING IN THE MORNING TO ENSURE UNIT IS MAINTAINING 41F OR BELOW.
 12/14/201592
  • REFRIED BEANS 107-131F IN STEAM TABLE WITH TWO HOURS. ENSURE HOT HOLD FOODS ARE MINIMUM OF 135F. WHEN REHEATING FOODS, THEY MUST REACH 165F BEFORE PLACING ON STEAM TABLES.
  • CAN NOT STORE FRIED WONTON STRIPS IN CARDBOARD BINS, CONTAINER MUST BE WASHABLE AND SANITIZABLE WARES OR SINGLE USE DISPOSABLE.
 04/15/201492
No violation noted during this evaluation. 05/14/201392
  • 229.165 (d) (1) (E) (i)not easily cleanable. cutting boards need replacments. cover rice lightly when cooling to prevent cross contamination. The utensiles cannot sit in water rotate every 2 hours, do not use plates to scoop cooked rice.
  • 229.167(p)(11)(C)rodents. The presence of insects, rodents, and other pests shall be controlled to minimize their presence within the physical facility and its contents, and on the contiguous land or property under the control of the permit holder by (C) using methods, if pests are found, such as trapping devices or other means of pest control as specified (in this code).
  • 229.165 (l) (1) (B)not calibrated. THE THERMOMETER IN THE KITCHEN WAS NOT CALIBRATED, DID HAVE DIGITAL ONE ON HAND.
 11/19/201291
  • need mixing faucet on the hand sink not seperate faucets.
  • 229.167 (e) (3) (A) no towels. Need hand towels on a dispenser at front hand sink.
  • 229.165 (r) (3) (D)no sanitization.
  • wrap silverware at the eating end/do not store dishwasher trays on the floor.
 05/08/201288
  • 229.167 (e) (3) (A) no towels. KEEP TOWELS ART HANDSINKS.
  • SANITIZER TO STRONG, KEEP AT 50-100PPM 229.168 (d) (2) (A) (i) use toxics according to la.
  • 229.165 (k) (14) (B). WASH TEMPERATURE NEEDS TO BE 150F, CURRENTLY 140F.
  • ONE PERSON PER SHIFT MUST BE FOOD MANAGER CERTIFIED, SCHEDULE CLASS/PAY FOR CLASS/ATTEND CLASS. PROVIDE CERTIFICATE.
 09/06/201188
  • All potentially hazardous foods are to be kept at 41F.
  • No bare hand contact with ready to eat foods, use utensiles to get product from the container on the line.
  • 229.167 (e) (3) (A) no towels. Repair towel system so that clean towels are available to users. Use towels not napkins and have them in a dispenser, front hand sink.
  • One person per shift must have food manager certification. Identify class/pay for class/attend class show receipt of payment on follow-up inspection.
  • 229.165 (h) (2)thermometer available. Provide a thin probe thermometer. 229.165 (l) (1) (B)not calibrated. Place thermometers in all refrigeration units and make them accessible.
  • 229.165 (d) (1) (B)free of breaks, cracks. Food contact equipment must be in good repair. Cutting boards require replacement.
 07/27/201079
  • debris in batter mix
  • dishmachine functioning at 0ppm sanitizer level
 02/04/201093
No violation noted during this evaluation. 06/11/200984
No violation noted during this evaluation. 08/22/200892

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