Facility
Related Reports YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 07/09/2024
Score 79
9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed container of raw chicken stored on same shelf as ready to eat vegetables.
10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
Observed in use knife stored in between lid of cold holds.
14 3-304.15(A) Gloves single use.
Observed employee rinse gloved in 3 compartment sink and then switch to new task with out changing gloves.
28 3-501.17(B) Date marking commercially prepared RTE/ TCS food.
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
Observed plastic shoebox containers used to stored food items.
10 4-601.11(A) Food-contact surfaces clean to sight and touch.
Observed black mold like substance inside ice machine chute.
21 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
A certified food manager failed to be on site during operations.
32 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
Low boy door is detached and fails to maintain proper seal.
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
Observed containers of food stored directly on floor.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.
Observed rice noodles and chopped garlic in oil, stored at room temperature.
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 03/07/2024
Score 81
2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.
Observed bean sprouts held a room temperature.
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
Observed employee handling ready to eat items with barehands
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
Observed food stored in plastic shoe box totes.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
27 3-501.15(A) Cooling method, criteria.
Observed egg drop soup being cooled at room temperature. ensure foods are cooled by using one of the approved cooling methods.
21 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
At time of inspection food manager was not present
39 4-501.11 Good repair and proper adjustment..
Low boy door is broken and in need of repair
10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
Observed in use knife stored in between the lids of the cold hold units.
34 Observed rodent droppings along the baseboards. Ensure a licensed pest control service is consulted.
6-202.15(C) Exterior doors used as exits need not be self-closing if they are solid and tight-fitting.
Weather stripping at rear exit of kitchen is missing and a large gap between door and floor is present.
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 11/13/2023
Score 86
10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
Observed in use knife stored in slot between lid and cold hold
14 2-301-12(B) Cleaning procedure--steps.
Observed employee rinse hands at prep sink without following proper handwashing steps.
14 2-301.14 When to wash.
Observed employee rinse hands, not wash prior to donning gloves.
28 Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
Observed food stored in "shoe box plastic tubs"
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Debris from utensil handles needs to be removed.
40 4-502.13(A) Single-service and single-use articles may not be reused.
Observed plastic to go containers being reused as scoops.
39 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
39 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
Vent grates need to be cleaned and removed of build-up
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 08/01/2023
Score 89
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
32 228.224(i) Equipment and utensils approved for food use.. Observed non food grade equipment being used to store food.
39 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
40 4-502.13(A) Single-service and single-use articles may not be reused.
Observed to go container being used as scoop
41 3-302.12 Food storage containers, identified with common name of food..
Ensure dry goods are labeled with common name
10 4-601.11(A) Food-contact surfaces clean to sight and touch.
Observed in use knife stored in between cold hold lid gap
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Ensure grease build-up is removed from shelving
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 03/27/2023
Score 81
34 ENSURE THAT ESTABLISHMENT IS INSECT/RODENT FREE BY USING A LICENSED PROFESSIONAL. (MICE) SEAL PROOF ESTABLISHMENT.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
29 4-302.14 Sanitizing solutions, testing devices.
4-302.12(A) Food thermometers provided and accessible.
Ensure thermometers and sanitizing strips are available.
32 228.224(i) Equipment and utensils approved for food use.. Observed non food grade equipment being used to store food.
18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
Ensure chemical bottles are labeled.
10 Observed food debris and build up on scoop handles, handles were resting on food.
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
Observed employee handling ready to eat food with bare hands.
39 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
15
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 11/28/2022
Score 76
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed food storage container of raw chicken stored next to container next to other food items.
10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
Observed rodent droppings on plates
21 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
At time of inspection a certified food manager was not on site.
22 228.31(d) Food Handler Training criteria.
Ensure that food handling employees have received training.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
32 228.224(i) Equipment and utensils approved for food use..
Observed non food grade equipment being used to store food.
34 6-501.111(B) Controlling pests. Check premises.
Observed live rodent activity.
36 Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm). 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
39 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.
Observed scoop handles with food touching food line.
41 3-302.12 Food storage containers, identified with common name of food..
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
Ensure debris is removed from air vents.
38 3-501.13(B) Thawing. under running water criteria.
Observed chicken thawing at room temperature.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
29 4-203.12 Food thermometers--easily readable.
Ensure all refrigerators have thermometer that is accessible and in good repair.
39 4-501.11 Good repair and proper adjustment..
At time of inspection cold hold door on refrigerator at the end of cooks line was not attached.
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 05/21/2022
Score 88
28 ENSURE THAT ALL COOKED FOODS STORED IN COOLER HAVE A CONSUME BY DATE LABEL. (NO LABEL)
31 ENSURE THAT ALL HAND SINKS IN KITCHEN HAVE SOPA AND TOWELS. (NO TOWELS)
33 ENSURE THAT ALL EQUIPMENT AND DISHES ARE WASHED PROPERLY. (DISH MACHINE NOT SANITIZING)(0PPM) DISCONTINUE USING DISH MACHINE. GO TO MANUAL WARE WASHING.
32 **ENSURE THAT ALL FOOD CONTAINERS ARE FOOD GRADE CONTAINERS.
45 **DUST OFF A/C VENTS.
**WIPE DOWN CORDS GOING TO CEILING.
**WIPE DOWN UTENSIL/PAN RACK.
42 CLEAN VENT HOOD.
34 **ENSURE THAT ESTABLISHMENT IS INSECT/RODENT FREE BY USING A LICENSED PROFESSIONAL. (MICE)
SEAL PROOF ESTABLISHMENT.
39 CLEAN ICE MACHINE. (INSIDE)
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 01/25/2022
Score 94
9 ENSURE THAT ALL RAW MEATS ARE STORED AT BOTTOM SHELF OF COOLERS. (RAW CHICKEN STORED OVER OTHER FOOD PRODUCT)
45 *DUST A/C VENTS AND CEILING.
*WIPE DOWN VENTS ON ICE MACHINE.
31 ENSURE THAT ALL HAND SINKS HAVE TOWELS. (NO TOWELS)
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 07/22/2021
Score 94
42 WIPE DOWN PIPES AT VENT HOOD.
28 ENSURE THAT ALL COOKED FOODS STORED IN COOLER HAD A LABEL. (NOODLES/PASTA)
32 **ENSURE THAT ALL FOOD CONTAINERS ARE FOOD GRADE CONTAINERS.
**ALL CAN PROUCT MUST BE STORED IN A FOOD GRADE CONTAINER. (DISCONTINUE STORING IN CAN)
45 **DUST CORD AND LIGHT FIXTURE IN KITCHEN.
**WIPE DOWN PIPE IN KITCHEN.
**DUST A/C VENTS AND AREA AROUND THEM.
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 01/05/2021
Score 91
28 ENSURE THAT COOKED FOOD STORED IN COOLER HAVE A CONSUME BY DATE LABEL. (NO LABEL)
32 ENSURE THAT ALL FOOD CONTAINERS ARE FOOD GRADE. (REPLACE NON FOOD GRADE CONTAINERS WITH FOOD GRADE CONTAINERS)
21 SOMEONE MUST BE PRESENT WITH A VALID FOOD MANAGERS CARD. (EXPIRED 11/2020)(360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
39 CLEAN ICE MACHINE. (INSIDE)
42 **CLEAN VENT HOOD.
**REMOVE EXCESS GREASE ON THE FRYER.
38 ENSURE THAT RAW MEATS ARE THAWED PROPERLY BY PLACING UNDER RUNNING WATER, IN COOLER FROM ONE DAY TO THE NEXT OR FROZEN TO GRILL.
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 06/05/2020
Score 96
15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed employee handle ready to eat foods with no gloves. 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.
34 228.186(k)(2) Controlling pests. Check premises. Observed rodent droppings and roaches in the establishment. Ensure presences of pests are eliminated through approved methods.
YAYA'S THAI RESTAURANT
5305 MC CULLOUGH AV
San Antonio , TX 78212
Date: 01/14/2020
Score 91
27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Observed part of walk in cooler holding foods at about 48 degrees F. Ensure walk in cooler is repaired/adjusted to maintain foods at 41 degrees F or less.
21 * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Observed no certified food manager at time of inspection. During each shift of twelve (12) or fewer hours there is at least one CFM employed in a supervisory capacity during all hours of open food handling.
34 228.186(k)(2) Controlling pests. Check premises. Observed live roaches in various areas. Ensure presence of pests are eliminated through approved methods.
34 228.186(k)(2) Controlling pests. Check premises. Observed rodent droppings in various areas of the establishment. Ensure rodent droppings are removed and presence of pests are eliminated through approved methods.
18 * 228.208(b) Rodent Bait station criteria. Observed open rodent bait in the kitchen. Rodent bait shall be contained in a covered, tamper-resistant bait station.
39 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed accumulation of mold-like substance in the ice machine.
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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