- 229.165 (h) (2)thermometer available. nEED THERMOMETERS FOR THE REACH IN COOLERS.
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01/28/2016 | 97 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. will use gloves
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05/05/2015 | 96 |
- BOXES OF RAW CHICKEN IS FOUND READINING AN INTERNAL TEMPERATURE BETWEEN 46F-48F. ALL POTENTAIL HAZARDOUS MUST BE KEPT AT OR BELOW 41F. PRODUCT WAS CONDEMNED.
- WALK-IN COOLER IS HOLDING TEMPERATURES BETWEEN 50F-55F. ONE OF A/C CONDENSERS FROZE UP AND IS NOT WORKING PROPERLY. THE WALK-IN COOLER MUST MAINTAIN A TEMPERATURE OF 41F OR LESS.
- 229.165 (h) (2)thermometer available. THERMOMETER IS NOT WORKING PROPERLY THAT IS LOCATED IN THE REFRIGERATOR UNIT STORING RAW SUSHI PRODUCTS. THE MEAT WALK-IN COOLER NEEDS TO HAVE AN ACCURATE THERMOMETER IN THE COOLER TO ENSURE FOOD PRODUCTS IS MONITORED AND MAINTAINED.
- 229.164 (s) (3) (B)risk of FBI. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure shall include a food note that states warning of increased of food borne illness on all the customer menus.
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10/20/2014 | 86 |
- Ensure that a manager who has taken the certified food managers course is present during all hours of operation.
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04/17/2013 | 97 |
- Make sure to clean nozzle of soda gun regularly to prevent build up of slime/mold. Make sure that only food grade scoops are used in bulk food storage bins and that scoops are stored handle up and out of food item including ice bins.
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12/14/2012 | 97 |
- 229.164 (f) (2) (A) (iv) not covered. Items not covered in walkin cooler. Do not store knives between counters and walls. They must be kept in a clean and sanitized location. Only use food grade scoops in bulk storage bins and ensure they are stored handle up and out of product.
- 229.164 (o) (7) (A) consume by date (prepared). Food items placed in walkin cooler must be labeled with a use by date.
- 229.164 (p) (1) (D) ROP variance. Establishment must request a variance from the Sanitarian Services Manager, Stephen Barcewski, 332 W. Commerce St., San Antonio, TX 78205. Variance request must include detailed process as well as complete HACCP plan identifying each critical control point, methods used to monitor and training plan for employees responsible for vacuum packaging.
- All food contact surfaces including food storage area's and shelving must be smooth, nonabsorbent and easily cleanable. Do not use cardboard to line shelves.
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05/03/2012 | 89 |
- 229.165 (q)food contact not sanitized. Observed mold on internal back panel and side panel of ice machine.
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12/05/2011 | 97 |
- Potentially Hazardous food not at required temperature in cooling unit.
- Provide for a thermometer to be placed in each cooling unit. Provides that thermometers are available in food prep areas to ensure food is remaining at acceptable ranges of 41 degree F or colder or 135 degrees F or hotter.
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07/05/2011 | 92 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. DO NOT STORE RAW/RAW MARINATED MEATS ABOVE VEGETABLES/COOKED MEATS IN WALK-IN COOLER.
- 229.164 (o) (7) (A) consume by date (prepared). ALL MEATS/VEGETABLES/FOOD THAT ARE CUT/MARINATED/PREPPED MUST BE DATE LABELED WITH A 7 DAY EXPIRATION OR USED/DISCARDED WITH 24 HOURS OF THE TIME THEY ARE CUT/MARINATED/PREPPED
- PROVIDE CERTIFIED FOOD MANAGER, AND DOCUMENTATION AT ESTABLISHMENT, DURING ALL HOURS OF OPERATION. PLEASE OBTAIN HEALTH DEPARTMENT'S FOOD MANAGER ID CARD AT 1901 S. ALAMO.
- 229.164 (e) (1) (D) (ii) (I)doc. double wash. SEE HANDOUT. WILL VERIFY AT NEXT ROUTINE INPSECTION
- 229.164 (f) (2) (A) (iv) not covered. PROVIDE SEALED CONTAINER/ZIPLOCK TYPE BAG FOR OPENED BAG OF MUSHROOMS.
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02/08/2011 | 85 |
- MUST LABEL ALL BULK FOOD COTAINERS AS TO CONTENTS.
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09/08/2010 | 96 |
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