- food handler drinks require a lid
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03/25/2016 | 96 |
- Employees must not work with exposed food, clean equipment, utensils and linen or unwrapped single-service or single use articles while experiencing persistent sneezing, coughing or runny nose that causes discharges from the eyes, nose or mouth.
- Supply every handwashing sink with soap.
- use effective pest control for gnats
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01/04/2016 | 90 |
- Use thin probe thermometer for cooling/cooking/holding/reheating processes
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09/09/2015 | 97 |
- Do not place any items inside hand sink
- Provide for adequate backflow prevention device at mop sink
- At least 1 CFM per shift. Posted certificate expired in 2012
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03/12/2015 | 89 |
- Use this sink is for handwashing only.* observed staff using for washing wares
- Supply each hand sink with soap and towels
- Store toxics away or below from clean wares
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10/07/2014 | 90 |
- 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.
- Damaged foods may not stored with foods for consumption
- Supply each hand sink with paper towels at all times while food operation is ongoing
- In use food containers are dirty- clean handles/rims/edges and other surfaces that will make contact with food.
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03/20/2014 | 86 |
- Items were removed by manager on duty
- COLD HOLD UNIT NOT HOLDING AN AMBIENT TEMPERATURE 41F OR BELOW. HOLD AT 65F
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09/10/2013 | 92 |
- 229.164 (o) (6) (B) (ii).do not keep cooked chicken pieces at room temperature...keep the cooked chicken pieces refrigerated to a temperature of at least 41F.....COS
- 229.165 (k) (14) (A)chlorine solution not detected in dish-machine...meantime, wash, rinse, and sanitize manually...
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08/22/2012 | 92 |
- Tofu and bean sprouts in containers in containers in a reach in refrigerator and counter were at temperatures between 63-71 degrees F. The manager on duty indicated that these items were removed from temperature control at 11 am this morning. These items must be reheated to 165 degrees F and served by 3 pm today or rapidly cooled to 41 degrees F by 3 pm today. Potentially hazardous food must be held below 41 degrees F or above 135 degrees F unless the food is being cooked, cooled, used immediately in prep or when time only is being used as a public health control.
- 229.166 (i) (1) (B) HWS improper use. Observed a container and other items being stored inside one of the hand washing sinks. Discontinue storing items inside the hand washing sink. Ensure that hand washing sinks are used for hand washing only and nothing else.
- 229.166 (i) (1) (A)HWS not accessible. A stool and a large box of broccoli were blocking one of the hand washing sinks. Handwashing facilities must be fully accessible at all times for employee use. There can be no barriers and these sinks can be used for handwashing only.
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03/24/2011 | 88 |
- Cooked chicken, cooked beef, and raw bean sprouts near wok station were at temperatures of 59-70 degrees F. The cooked beef and chicken were taken out of temperature control at around 10:40 am and the bean sprouts were removed from temperature control at 11 am. The manager on duty placed the bean sprouts in an ice bath in order to cool them down. The cooked meat and chicken can be used until 2:40 pm today provided the food items are reheated to 165 degrees F on the wok. At 2:40 pm all remaining chicken and meat from these batches must be discarded.
- 229.163 (h)- before handling. Observed an employee fail to wash hands prior to putting on gloves. Prior to putting on gloves employees must wash hands.
- 229.166 (i) (1) (B) HWS improper use. Observed a tea pot being stored in one of the hand washing sinks in the kitchen. Do not use hand washing sinks for anything but hand washing.
- 229.163 (f) (2) (C) drying hands. Observed employees drying hands using cloth towels after washing hands. Employees must use single use, disposable paper towels or an automatic hand dryer to dry their hands after washing them.
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11/08/2010 | 87 |
- Observed an employee rinsing a knife and cutting board in one of the hand washing sinks. Use this sink is for handwashing only.
- Observed an employee place cut vegetables on a plate without utilizing at least two approved barriers. Whenever an employee handles ready to eat food employee must first perform a double hand wash followed by: using utensils to handle ready to eat food, using aluminum foil or deli tissue to handle ready to eat food, putting on gloves and handling ready to eat food with gloved hands, using a nail brush on finger nails and then handling ready to eat food with bare hands, or applying an alcohol based hand sanitizer and then handling food with bare hands. If employees are going to handle ready to eat food with bare hands establishment must provide signed documentation stating they will perform a double hand wash and then use a nail brush or apply an alcohol based hand sanitizer prior to handling ready to eat food.
- Observed several gnats in the kitchen. Eliminate the presence of insects by using any approved means.
- The interior of the ice maker was not clean to sight and touch. Clean and sanitize this food contact surface immediately. Ensure that all food contact surfaces are cleaned every four hours or as needed.
- A plastic colander and several metal pots were not in good repair. Replace of repair these items immediately.
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05/12/2010 | 86 |
- DO NOT POUR DRINKS DOWN HANDSINK....FOR WASHING HANDS ONLY...
- provide paper towels at all handsinks....
- label, cover and date all leftovers in walkin cooler....
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11/18/2009 | 90 |
| No violation noted during this evaluation. | 01/05/2009 | 85 |
Restaurant representatives - add corrected or new information about Chaba Thai Restaurant, 3154 Military Dr Se #105, San Antonio, TX »