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Updated: 5:11 PM Jun 2, 2009
Chef Cao's Temporarily Shut Down
A Bryan eatery is in hot water after not having any during a health inspection.
Posted: 5:11 PM Jun 2, 2009Reporter: Shane McAuliffe Email Address: mcauliffe@kbtx.com |
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9 Comments
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A Bryan eatery is in hot water after not having any during a health inspection.
Chef Cao's in the 3100 block of Texas Avenue in Bryan was shut down last Thursday after health inspectors found the restaurant was lacking hot water.
When inspectors returned the next day, the problem had been fixed and business is back to normal for the oriental eatery.
Be sure to watch Restaurant Report Card Thursday at 10 p.m.for more of this week's inspections.
Latest Comments
Posted by: Kate
Location: BCS
on Jun 8, 2009 at 10:42 AM
Hot water is a very big deal! Why was the restaurant not shut down on 1st inspection? Why was it not fixed promptly? Chef Cao thinks he is above the rules and his half-arse ways of doing things should be acceptable. I say both his resturants should be closed permently. He and his lazy relatives should be jailed before anyone else falls ill or worse yet dies.
Posted by: ABE
Location: BCS
on Jun 5, 2009 at 03:25 PM
The unwritten "good ole boy" inspections are gone.Those easy inspectors are no longer working for I see new inspectors almost every time.Restaurants are graded based on critical & non-critical violations.For example,Food out of temperature is considered a critical violation & results in a 5 point violation.Debris on walls is considered a non-critical violation. An establishment can have 5 non-critical violations & still score a 100, but any violation documented on three consecutive inspections are sent a $500 fine. Think about it, you score a 100 and yet you can still pay a fine...Just google TEXAS FOOD ESTABLISHMENT RULES & you can see what can be marked as a violation and what can not. But dont forget, the cities have their set of rules also. Think about it, its fair as fair can get. Oh, just food for thought, FDA states that cut,slice or diced tomatoes are considered a potentially hazardous food and must be chilled at 41F or below but in Texas,they can be kept at room temperature.
Posted by: Olde Tymer
Location: Bryan
on Jun 5, 2009 at 10:32 AM
ABE have you ever gone into an establishment that has been here for awhile and wonder how can this place stay open - does the health department ever check this place? Just maybe there are unwritten good ole boy inspection guidelines apart from those you mentioned. Like I said, keep it fair.
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