- 229.163 (n) (1) eat.drink.smoke.. All personal drinks must have a lid and straw.
- 229.164 (r) (1) (A) labeled properly. All food product in establishment must be properly labeled with common/generic name of food product.
- Provide paperwork from Fish Source, stating fish has been frozen for 7 days.
- Establishment must always have at least one person on duty with a Food Manager Certification.
- 229.165 (n) (1) (D) (vii)utensils in Water. Do not store utensils in sitting water. Utensils must be kept clean and dry.
|
01/13/2016 | 82 |
- 229.171 (c) (3) (A)Comply w/ HACCP. Establishment must provide HACCP plans to regulatory authority when requested. Establishment is required to have HACCP plans readily available for inspector.
- 229.165 (m) (1) (A)not clean. Observation Ice machine hopper not clean. Provide servicing for ice machine in bar area.
|
11/04/2014 | 93 |
- MUST REPAIR HOT WATER FAUCET TO EMPLOYEE HAND WASHING SINK NEXT TO GRILL.
|
07/18/2014 | 97 |
| No violation noted during this evaluation. | 10/30/2013 | 100 |
- 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:
- Need HACCP for sushi rice processing. PH 5.0
- 229.167 (e) (3) (A) no towels. bar
- need one person per shift that is food manager certified.
- 229.165 (h) (2)thermometer available. Need thermometer in refrigerator and need a thin probe thermometer for getting food temperatures.
|
03/20/2013 | 83 |
| No violation noted during this evaluation. | 11/28/2012 | 100 |
- 229.163 (h) (1) after touching body. Employee touched face and then continued chopping lettuce. Assisted employee with proper handwashing technique.
|
03/07/2012 | 96 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. Refrigerated, ready-to-eat food not properly marked with a use by date.
|
10/10/2011 | 96 |
- Please provide that Mechanical Ware Washing can sanitize between 50-100ppm.(No sanitizing solution measured at time of inspection. ECO Lab called to maintenance washing machine.)
|
04/26/2011 | 97 |
- Please provide that all cut vegatables are arranged and stored to prevent cross contamination.(Cut vegatables being stored in same containers in the preparation table.)
- Please provide that Mechanical Ware Washing can sanitize between 50-100ppm.(No sanitizing solution measured at time of inspection. ECO Lab called to maintenance washing machine.)
- Please provide that an employee is onsite at all times with a Food Manager's License.(Employee has taken the Food Manager's course but was not onsite at time of inspection.)
|
12/29/2010 | 90 |
- Please provide that an employee has a Food Manager's License onsite at all times.(Owner is in the process of signing up for Food Manager's License.)
|
08/27/2010 | 97 |
- Please provide that all handwash stations have hot and cold water under pressure.(No hot water in the Customer and Employee restrooms.)
- Please provide that a employee has the Certified Food Manager's License onsite at all times.(Owner has Food Manager's License but was not onsite at time of inspection.)
|
04/28/2010 | 93 |
| No violation noted during this evaluation. | 10/06/2008 | 97 |
Restaurant representatives - add corrected or new information about Fujiya Japanese Garden Restaurant, 9030 Wurzbach Rd, San Antonio, TX »