- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle fried pork and cooked rice with bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- 229.164 (f) (2) (A) (iv) storage. Observed owner's lunch container stored in rice cooker on top of cooked white rice to be kept warm. Do not stored anything on top of unprotected foods.
- 229.163 (n) (1) eat.drink.smoke.etc. Observed employee's cell phone stored on cutting board on top of chopped cabbage. Personal belongings must be stored in areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection can occur.
- 229.165 (q)food contact not sanitized. Observed knife stored improperly in between table and freezer near wok area. Ensure all utensils are stored properly when not in use.
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12/08/2015 | 85 |
- 229.163 (n) (1) eat.drink.smoke.etc. Observed an employee's bottle of mouthwash stored on shelf next to and above clean utensils and equipment. Ensure all personal objects not related to food prep are stored below and/or away from exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection.
- 229.164 (f) (2) (A) (iv) not covered. Observed dead insect in bulk sugar container. Also observed other bulk bags that were opened and exposed. Protect opened bulk items from contamination by storing in packages or covered containers. Sugar was voluntarily discarded.
- 229.165 (q)food contact not sanitized. Observed knives stored in crack between work table and three compartment sink. All utensils must be stored properly as discussed when not in use.
- 229.165 (m) (1) (A)not clean. Observed bulk flour scoop to have a vast amount of build up on scoop and handle. Ensure all utensils are kept clean and sanitized at all times.
- 229.165 (m) (1) (B)grease and soil accumulation. Observed grill vents above wok station to have a vast amount of grease build up. Grill vents must be cleaned and service routinely.
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08/25/2015 | 89 |
- 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means. OBSERVED DROPPING IN CARPETED STORAGE ROOM. 1)REMOVE MICROWAVE FROM THIS LOCATION AS FOOD DEBRIS OBSERVED ON SHELF AND UNDERNEATH MICROWAVE AND CONTRIBUTES FOOD SOURCE FOR RODENTS 2)DISCARD ANY ITEMS-BROKEN OR UNUSED EQUIPEMENT/CARDBOARD BOXES ETC TO PREVENT NESTNG MATERIAL AND/OR HARBORAGE SITES FOR RODENTS. 3)CLEAN AND SANITIZE ALL SHELVING UNITS IN STORAGE ROOM TO REMOVE ANY OILS/SCENTS/DROPPING 4)HAVE COMMERCIAL PEST CONTROL TO PLACE TRAPPING DEVICE IN THIS LOCATION
- 229.167 (p) (11) (C)insects/pests not minimized. Insects in establishment and no bait stations or other control devices used. OBSERVED MANY FLIES IN KITCHEN NEAR BACK DOOR, STEPS AND TRASH ETC... FIRST LINE OF DEFENSE IN ANY PEST CONTROL IS REMOVING FOOD SOURCE. 1)DO NOT LEAVE FOODS/WARES WITH FOOD OVERNIGHT TO BE WASHED THE NEXT DAY 2)HAVE BACK SCREEN DOOR TIGHTLY FITTING (GAP AROUND ALLOWING FLIES TO ENTER EVEN WHEN DOOR IS CLOSED) 3)CLEAN AND SANTIZIE FLOORS TO REMOVE FOOD DEBRIS/WATER POOLING 4)INCREASE COMMERCIAL PEST CONTROL 5)IF POSSIBLE MOVE DUMPSTER AND SPENT COOKING OIL CONTAINER (CURRENTLY BOTH ARE WITHIN 50 FT OF BACK DOOR)
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. MECHANCIAL DISHWASHER NOT DISPENSING SANITIZER. CALL PLACED TO TECHNICIAN AND HAVE TECH SHOW HOW TO PROBLEM SOLVE UNIT PRIOIR TO PLACING A TECHNICAL CALL 1)SANITIZE ALL WARES IN 50-100 PPM IN 3-COMPARTMENT SINK AS AN ALTERNATIVE TO THE LAST STEP OF MECHANCIAL DISHWASHER. 2)USE TEST STRIPS DAILY TO ENSURE SANITIZER IS DISPENSING PROPER CONCENTRATION
- 229.164 (f) (2) (A) (iv) not covered.OBSERVED BULK ITEMS UNCOVERED Foods not protected by storage in packages, covered containers, etc. ALSO PREVENT CROSS CONTAMINATION BY PEST/RODETNS
- 229.165 (d) (1) (B)free of breaks, cracks.Numerous damaged plastic storage containers. Discard and or replace unsafe-damaged equipment/utensils.
- 229.165 (d) (1) (E) (i)not easily cleanable. Cutting surface not smooth.OBSERVED WHITE SHLEF/CUTTING SURFACE ATTACHED TO PREP UNIT WITH EXPOSED RAW WOOD, LAMINITATE FINISH IS WEARING OFFING AND MISSING ON SITES - REPAIR/REPLACE.
- 229.165 (q)food contact not sanitized. MOLD IN ICE MACHINE, WASH, RINSE AND SANITIZE REGUALRLY TO PREVENT MOLD GROWTH
- 229.165 (m) (2)non food contact dirty.CLEAN AND SANTIZIE ALL HANDLES OF EQUIPEMENT, IE MICROWAVE, FREEER/REFRIGERATOIN UNITS ETC, SIDES OF ALL EQUIPEMENT, INBETWEEN EQUIEPEMTN, WALLS IN KITCHEN AND DRINK STATION. ALL THESE SURFACES WITH FOOD DEBRIS CONTRIBUTE A FOOD SOURCE TO PESTS/RODENTS
- BOILED RICE FROM PREVIOUS DAY AT 71F. DISCARDED. MUST COOL 1) IN 2 INCH DEEP INSERTS 2)REACH 70F WITHIN 2 HOURS AFTER REMOVING FROM RICE STEAMER. 3)ONCE IT REACHES 70F, THEN PLACE IN WALK-IN REFIRGERATOR TO CONTINUE TO COOL WITHIN 4 HOURS TO 41F OR BELOW. RICE SHOULD BE 41F OR BELOW WELL BEFORE THE NEXT OPENING WHEN ESTABLISHMENET OPENS
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05/12/2015 | 79 |
- 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) (9) (A) (i) Time Only. Placing vegetables for cooking above the cold hold unit without temperature control and not documenting the time taken off temperature control, and discard time after 4 hours have elapsed. Document time that food items are taken off of temperature control and discard unused portion after the 4 hours elapse.
- 229.164 (o) (7) (A) consume by date (prepared). Label prepared Potentially Hazardous Foods placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days with day 1 being the dale placed in cold hold.
- 229.168 (i) (1) (B) employee meds located. Employee medicines shall be placed in a location where food and food service items may not be contaminated. Cough syrup and vitimins placed on shelfing over food prep area. Store employee medicines in a location where food and food service items may not be contaminated.
- 229.168 (b) working container not labeled. Working containers of chemicals not labled with the common name of the chemical. Lable containers with the common name of the chemical inside the container. Do not use the container for multiple chemicals.
- 229.163 (e) hands and arms. Employee seen performing dishwashing task and moving to food handling without a hand wash. Employee observed handling garbage can and cleaning work area and moving back to food handling without a hand wash. Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.
- 229.171(f) last scored inspection. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
- 229.164 (e)(1)(b) Bare hand contact without. Employees not properly washing hands before performing bare hand contact. Use hand washing policy in the establishment before handling ready to eat food bare hand.
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01/12/2015 | 75 |
- Potentially Hazardous food (cut produce (located on the Ingredient bar at 60 F)not at required temperature in cooling unit. Food must be maintained at or below 41?. NOTE: All items condemned and voluntarily destoyed IAW city ordinance. NOTE: Use smaller portions to assure proper cold hold is maintained.
- 229.163 (h)- before handling. Employee did not wash their hands when they moved from one duty to another. Evidence of accumulated food debris on handles of all refrigeration units. NOTE(to prevent potential for cross contamination): Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- Heavily dented cans(located in the Dry Storage area). NOTE Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label shall not be to manufactuer and or voluntarily destroyed.NOTE: Designate and clearly label an area for all damaged product.NOTE: All dented cans(4 each) condemned.
- Assure food contact equipment is not exposed to potential contamination(meat cleaver used to cut lemons in the Wait Station area stored under a leaking drain pipe from the ice bin. Note: Remove equipmentimmediately and wash/rinse/sanitize/store properly
- Store all food contact equipment properly(not between pieces of equipment)in order to prevent potential contamination.
- Numerous prepared items(egg rolls/chicken/beef/etc.) located in all refrigeration units without required date marking. NOTE: 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.
- Remove evidence of pest debris from shelves and cans located in the Dry Storage area.
- Manual no chlorine residual present. Assure chemical sanitizing 50-100 PPM, use PH test strips to verify.NOTE: Until machine is repaired use preparation as a sanitizing sink (1/2 teaspoon of Bleach per one gallon of water).
- 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 (d) (1) (B)free of breaks, cracks. Numerous damaged plastic storage containers. Discard and or replace unsafe-damaged equipment/utensils.
- Assure food contact surfaces of equipment(work tables free of rust) are: smooth,easy-cleanable,nonabsorbent,good repair and durable
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07/25/2013 | 67 |
- Raw chicken stored in a container was found being stored at room temperature. The internal temperature of the chicken was 53F.
- There are not temperature log in sheet to monitor the attainment of the hold hold buffet line. 229.171 (c) (3) (B) (iii) Verification. Establishments must verify effectiveness of an operation or process. Establishment must have written procedures for monitoring critical control points
- The manager/owner Food safety certification has expired. Also, the manger was asked basic food safety question and was not able to answer the question correctly. Ensure to enroll into a food safety managers certification in a timely manner. * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Registering and successfully completing a Food Manager Certification course
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02/07/2013 | 88 |
- Ensure to label all cooked or preped food to display the date of when the food product was cooked or preped. In addition, when storing raw or cooked meat, do not use plastic bags as a mean to store the meat product. Plastic bags is a single use item and not design to store meat products. Meat products should be stored in a food grade container.
- Ensure nothing is stored in the handsink. Handsinks must be accessible at all times for employees to properly wash hands.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Flies are evident in the kitchen and dead roaches are in the dry storage area.
- 229.167(p)(11)(C)rodents. Rodent droppings was evident on the shelves used to store food. Ensure to seal and caulk all cracks and crevices.
- Ensure to have sanitizer buckets with sanitizer and rags to properly clean and sanitize food contact surfaces.
- Ensure to post your current food license for display.
- Ensure to clean and sanitize all food contact surfaces within the kitchen.
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11/02/2011 | 78 |
- Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles. It was noticed that an employee changed tasked, the employee dipped his hands in the 3 compartment sink that was filled with soapy water. 229.163 (g) Wash before RTE. 229.163 (h) (6) wash as needed.
- Evidence of insects observed. 229.167 (p) (11) (C)insects/pests not minimized. Provide proper measures/methods to control and minimize presence of pests. The source of the flies entering the kitchen is the backdoor screen. On the screen door there is rips and tears which is giving way for flies the enter. Ensure to fix the screen door in a timely manner.
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04/07/2011 | 93 |
- Ensure to clean all the food contact surface with the kitchen and food equipment.
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11/18/2010 | 97 |
| No violation noted during this evaluation. | 12/22/2008 | 97 |
| No violation noted during this evaluation. | 02/28/2008 | 86 |
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