Facility
Related Reports CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 09/17/2024
Score 88
9 Observed raw chicken stored next to carrots in the walk in cooler. Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
14 Observed no hand washing occur during the time of the inspection. Observed employee prepare raw chicken and raw beef without washing their hands in between the two types of raw meats. Ensure hands are washed between donning and doffing of gloves, changing stations when preparing food, when leaving and entering the kitchen, etc. 2-301.14 When to wash.
28 Observed multiple food items in the walk-in cooler that were made the day before with no date labels/incorrect date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
42 Ensure all non-food contact surfaces are clean to sight and touch. 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 Ensure all vents are cleaned routinely. 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.
47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 05/24/2024
Score 75
1 Observed rice at a temperature of 68F with no correct time as to when the rice was made. Observed sauces made the day prior at 105F with no exact time for when they were made. Ensure proper cooling procedures are followed and logs are kept daily. Ensure proper cooling procedures are done at all times. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Cooling sheets and logs were given to establishment.
2 Observed entire cold hold unit at the line at an ambient temperature of 52F. All items in the unit were at 50F and above. Observed raw beef sitting out on prep table at 64F. Ensure all raw meats are kept at 41F or below at all times. Ensure all cold hold units are kept at 41F or below at all times. A work order has been placed on the unit and items were placed on ice. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
9 Observed raw chicken prepared directly next to raw beef on the same counter.
Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
28 Observed multiple food items in the walk-in cooler that were made the day before with no date labels/incorrect date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
29 Observed the walk in cooler thermometer broken on the door and no thermometer was provided inside the walk in cooler. Ensure all cold hold units contain accurate, working thermometers. -502.11(C) Food thermometers--maintained, good repair. 4-302.12(A) Food thermometers provided and accessible.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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. 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.
41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
42 Ensure all non-food contact surfaces are clean to sight and touch. 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.
47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. Ensure the CFM is posted conspicuously for consumers. 8-304.11(K) Notification of the most recent inspection report is available upon request.
43 Ensure all vents are cleaned routinely. 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.
38 Observed raw chicken thawing in running luke warm water at a temperature of 80F. Ensure all food is thawed to 41F and kept at that temperature until cooked properly. 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less.
3-501.13(B) Thawing. under running water criteria.
31 Observed no paper towels readily available at the hand sink. Ensure all hand sinks are properly equipped with hand drying provisions at all hours of operation. 6-301.12 Hand drying provision..
14 Observed no hand washing occur during the time of the inspection. Observed employee prepare raw chicken and raw beef without washing their hands in between the two types of raw meats.
Ensure hands are washed between donning and doffing of gloves, changing stations when preparing food, when leaving and entering the kitchen, etc. 2-301.14 When to wash.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 01/23/2024
Score 79
9 Observed raw chicken stored next to cooked chicken on the shelf.
Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
1 Observed rice at a temperature of 112F with no correct time as to when the rice was made. Ensure proper cooling procedures are followed and logs are kept daily.
Ensure proper cooling procedures are done at all times. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Cooling sheets and logs were given to establishment.
22 Food handler certifications were unable to be procured by all employees at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
28 Observed multiple food items in the walk-in cooler that were made the day before with no date labels/incorrect date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.
31 Observed an employee using the hand sink to fill buckets of water.
Ensure the hand sink is used only for hand washing at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
42 Ensure all non-food contact surfaces are clean to sight and touch. 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.
47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. Ensure the CFM is posted conspicuously for consumers.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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. 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.
2 Observed entire cold hold unit at the line at an ambient temperature of 52F. All items in the unit were at 50F and above. Ensure all cold hold units are kept at 41F or below at all times. A work order has been placed on the unit and items were placed on ice. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
38 Observed raw chicken thawing at room temperature and at a temperature of 46F. Ensure all raw meat is thawed under running water as required. 3-501.13(B) Thawing. under running water criteria.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 09/19/2023
Score 86
46 Observed a leak in the three compartment sink. Ensure the leak is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.
21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is on duty at all hours of operation. 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. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.
22 Food handler certifications were unable to be procured by all employees at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.
41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food..
29 Observed no thermometers for the cold hold units or walk in cooler. Ensure thermometers are provided in every cold hold unit. 4-302.12(A) Food thermometers provided and accessible.
9 Observed cross contamination in the walk in cooler (raw chicken next to rice, raw chicken next to raw beef etc,). Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 05/22/2023
Score 86
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.
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 Observed multiple vents in the establishment and above food prep areas soiled with dust like material. Ensure all the vents throughout the establishment are clean to sight and touch. 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.
39 Observed scoop handles stored in the food items. Ensure that scoop is stored in a protected location when not in use and is never touching the food line. 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.
29 No test strips were able to be procured at the time of the inspection. Management has ordered them. 4-302.14 Sanitizing solutions, testing devices.
47 8-304.11(K) Notification of the most recent inspection report is available upon request. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. (must be registered with city)
37 Observed multiple food items stored directly on the floor. Ensure all food items are stored 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
31 Observed food debris in hand sink. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
7 Observed moldy like ginger in the walk in cooler. (items were discarded). Ensure all food is in good condition at all times or discarded properly. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
47 6-301.14 Handwashing signage.
34 Observed multiple gnats in the establishment. Ensure routine professional pest control is implemented to eliminate the gnats. 6-501.111(B) Controlling pests. Check premises.
45 Observed personal items stored above the three compartment sink. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 01/17/2023
Score 81
28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Bins of food in cooler were only labeled with "Sunday" no dates were on the containers. The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
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.
9 Observed raw beef stored directly next to a container or cooked rice in the walk in cooler. Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
47 Ensure the most recent valid inspection report is posted conspicuous to consumers. Ensure each bathroom has proper hand washing signage for employees. 6-301.14 Handwashing signage. 8-304.11(K) Notification of the most recent inspection report is available upon request.
43 Observed multiple vents in the establishment and above food prep areas soiled with dust like material. Ensure all the vents throughout the establishment are clean to sight and touch. 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.
46 Observed a leak beneath the three compartment sink and a leak at the faucet of the three compartment sink. Ensure all of the leaks are repaired or replaced. 5-205.15(B) A plumbing system shall be maintained in good repair.
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.
45 Observed a personal cup stored on the food prep table as food was being actively prepared. Ensure all food items are kept in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
31 Ensure the hand sink has hand soap at all times. Observed an employee rinsing rags and vegetables in the hand sink. Ensure the hand sink is used only for hand washing at all times. 6-301.11 Hand washing cleanser, availability. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
1 Observed buckets of homemade sauce in the cooler at 84F that were stated to have been prepared at 10am on the day of the inspection. Ensure proper cooling procedures are done at all times. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Cooling sheets and logs were given to establishment.
21 No food manager was on duty at the time of the inspection. 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.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 07/14/2022
Score 89
2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.
At time of inspection internal temperature of rice was 51 degrees, cooked chicken was 52
28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Bins of food in cooler were only labeled with "Sunday" no dates were on the containers. The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
27 4-301.11 Cooling, heating, and holding capacities. Equipment.
At time of inspection walkin cooler was not holding temperature.
39 reezer door is heavily damaged and compromised. Emergency release is non-functional. Door will need to be repaired to manufacturer standards 4-501.11 Good repair and proper adjustment..
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.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 03/10/2022
Score 87
28 3-501.17(B) Date marking commercially prepared RTE/ TCS food.
Bins of food in cooler were only labeled with "Sunday" no dates were on the containers. The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days.
29 4-302.12(B) Food thermometers--small diameter probe.
Probing thermometer not available to test internal temperature of rice in the cooling process.
29 4-302.14 Sanitizing solutions, testing devices.
10 4-601.11(A) Food-contact surfaces clean to sight and touch.
Observed black substance on stacked cutting boards. Ensure cutting boards are cleaned to sight and touch.
9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed raw shelled eggs stored in cooler next to raw carrots.
39 Freezer door is heavily damaged and compromised. Emergency release is non-functional. Door will need to be repaired to manufacturer standards 4-501.11 Good repair and proper adjustment..
27 3-501.15(A) Cooling method, criteria.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 11/01/2021
Score 88
1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F.
Beef held in walk-in cooler was at 61F after overnight cooling. Ensure foods that are cooled go from 135F to 70F in 2 hours and from 70F to 41F within 4 hours (6 hours total).
21 Sec. 13-112. - Food manager's certification required.
(a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or
fewer hours who:
(1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and
(2) Has a valid and current food manager's certificate issued by the director.
(b) A food establishment is in compliance with the provisions of this section when during each shift of
twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory
capacity during all hours of open food handling.
28 Bins of food in cooler were only labeled with "Sunday" no dates were on the containers.
The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days. A shorter date may be used if preferred. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
27 * 228.75(e)(1) Cooling method, criteria.
Observed containers of egg drop and hot and spicy soup cooling on shelves at room temperature.
Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled:
(A) placing the food in shallow pans
(B) separating the food into smaller or thinner portions
(C) using rapid cooling equipment
(D) stirring the food in a container placed in an ice water bath;
(E) using containers that facilitate heat transfer;
(F) adding ice as an ingredient; or
(G) other effective methods.
39 228.111(a) Good repair and proper adjustment..
At time of inspection the side of freezer door was in poor repair; insulation is exposed and paneling is pulling away. Freezer door will need to be replaced or repaired to manufacturer standards
40 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 228.68(b)(2) 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.
41 228.66(b) Food storage containers, identified with common name of food.. Observed containers of food not identified by common name. Ensure food storage containers are identified by common name.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 08/31/2021
Score 90
27 * 228.75(e)(1) Cooling method, criteria.
Observed containers of egg drop and hot and spicy soup cooling on shelves at room temperature.
Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled:
(A) placing the food in shallow pans
(B) separating the food into smaller or thinner portions
(C) using rapid cooling equipment
(D) stirring the food in a container placed in an ice water bath;
(E) using containers that facilitate heat transfer;
(F) adding ice as an ingredient; or
(G) other effective methods.
22 * 228.33(c) Food Handler Training criteria.
Observed food handling employees with expired food handler certificates.
Ensure food handling employees have current certifications
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Observed prepped food in walk-in cooler without proper date markings.
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)
41 228.66(b) Food storage containers, identified with common name of food..
Observed containers of food not identified by common name.
Ensure food storage containers are identified by common name.
39 228.111(a) Good repair and proper adjustment..
At time of inspection the side of freezer door was in poor repair; insulation is exposed and paneling is pulling away. Freezer door will need to be replaced or repaired to manufacturer standards
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
Observed food storage containers not protecting from cross contamination.
Ensure Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
40 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 228.68(b)(2) 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.
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 04/22/2021
Score 94
21 PERSON IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION READILY AVAILABLE ON PREMISE AT ALL TIMES.
19 * 228.146(c) Backflow prevention, air gap........ICE MACHINES AND FOOD PROCESSING SINKS MUST HAVE A ONE INCH AIR GAP ESTABLISHED BETWEEN THEIR DRAIN PIPES AND FLOOR SEWER DRAIN WHICH STARTS AT FLOOR LEVEL. THESE SHOULD BE ESTABLISHED IN ORDER TO ELIMINATE A DIRECT CONNECTION OF A FOOD SOURCE WITH THE SEWER.
34 OPENING BETWEEN FRONT DOORS MUST BE COVERED WITH WEATHER STRIPPING. (AS IT IS BELOW LOCK OF THESE SAME DOORS).
CHINA ROSE #
7046 MILITARY DR W
San Antonio , TX 78227
Date: 11/25/2019
Score 87
1 3rd repeat violation. Rice was at 44-45F after overnight cooling. Ensure foods that are cooled go from 135F to 70F in 2 hours and from 70F to 41F within 4 hours (6 hours total). * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F.
29 No thermometer provided to employee for checking cooling of rice. A thermometer must be provided so rice temperatures can be check to ensure proper cooling. * 228.108(b) Food thermometers provided and accessible.
28 Bins of food in cooler were only labeled with "Sunday" no dates were on the containers.
The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days. A shorter date may be used if preferred. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
39 Freezer door is heavily damaged and compromised.
Emergency release is non-functional. Door will need to be repaired to manaufacturer standards 228.111(a) Good repair and proper adjustment.
21 Duties of the person in charge are not being met due to repeat temperature violations on TCS foods such as rice.
228.34(7) Duties.The person in charge shall ensure thatemployees are properly cooking time/temperature control for safety (TCS) food, being particularly careful in cooking those foods known to cause severe foodborne illness, through daily oversight of the employees’ routine monitoring of the cooking temperatures using appropriate temperature measuring devices properly scaled and calibrated as specified under §228.105(a) and §228.112(a)(2)
42 Floor under racks and along based boards in the walk-in unit and the freezer have debris build up. These areas should be cleaned on a schedule that prevents debris build up. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
45 Grease build up was observed under the cooks line and around the friers. Ensure grease and debris is cleaned from under the equipment each day. 228.186(b) Cleaning, frequency
37 Rice bins are stored on racks with aged rice debris on them. Racks will need to be kept clean
to prevent debris from wire shelves from falling into the rice bins 228.69(a)(1)(B) Storing the food where it is not exposed to splash, dust, or other contamination.
39 Stackable items should be air dried before stacking. 228.122(a) Drying, Equipment and Utensils. Equipment and utensils shall be air-dried or used after adequate draining
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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