- Hand washing sink is to be used ONLY as a hand washing sink. Observed items (paint brush, squirt bottle and a piece of chain) being stored in the sink.
- Food items in the walk in freezer are encased in ice. Walk in freezer must be reapired to prevent water from leaking and freezing.
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Separate raw animal foods during preparation, holding, and dispensing, from ready-to-eat food, vegetables and cooked ready-to-eat food. Raw beef stored above container of sauce
- Eliminate the presence of insects by using any approved means.
- Provide proper measures/methods to control and minimize presence of pests. Ensure that food debris is cleaned every night. Food debris that is not cleaned and dirty dishes that are left at the dish washing machine provide food for roaches.
- Use only food establishment approved chemicals, use licensed pest control company.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Clean the food debris from the noodle machine, slicer and microwave.
- Reach in refrigerator (open top) near the stove and reach in refrigerator (open top) in the waitress area must be in good repair and should not be holding water.
- Clean the dish machine
- Clean the utensil storage containers
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02/24/2016 | 79 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings. Cover foods in the reach in refrigerators and in the walk in cooler
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Install an air gap of two times the diameter of the drain line between the food handling equipment (ice Machine drain lines) and the sewer line. Pictures of the correction can be emailed to kathleen.prenzler@sanantonio.gov
- Provide a thermometer for the open top reach in refrigerator
- Ensure that food contact equipment is cleaned before being stored. Mandolin vegetable slicers were stored with dried food particles
- Chest freezer gaskets must be in good repair. Pictures of the repair can be emailed to kathleen.prenzler@sanantonio.gov
- Clean the dish washing machine.
- Clean the food storage containers where cooking ingredients are stored
- Clean the noodle machine
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11/16/2015 | 80 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Store toxic items away from food and other items needing protection by spacing or partitioning.
- Use only food establishment approved chemicals, use licensed pest control company.
- Clean the ingredient/spice storage containers
- Storage containers must be in good repair.
- Clean the microwave and reach in freezer
- Repair or replace the gasket on the glass door refrigerator near the dish washing machine. Duct tape is not a durable repair.
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09/02/2015 | 90 |
- Rady-to-Eat (RTE) food items must be labeled with a use-by or discard date. Refrigerated, ready-to-eat, Potentially Hazardous Foods (PHF) foods held for more then 24 hrs. Shall have a CONSUME-BY-DATE. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Supply each handwash station with individual disposable paper towels.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. INCLUDE AN ENGLISH LABEL ON SPRAY BOTTLES
- Remove the water from the reach in cooler. Repair the cooler as needed; condensate should not collect inside the cooler.
- Do not store the butcher knife wedged between teh prep table and cooler.
- Clean the dish washing machine
- Clean the dish machine racks or replace them as needed
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05/26/2015 | 87 |
- Protect food from contamination by storing food in packages, covered containers, or wrappings.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- In use knives cannot be stored wedged between the prep table and the open top refrigerator. The edge of the prep table and the side of the refrigerator are not clean.
- Clean the dishwashing machine.
- Clean the dish washing machine racks.
- Food storage containers must be in good repair.
- Properly label all spray bottles, legibly write labels (in english) on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
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03/11/2015 | 86 |
- Eliminate the presence of insects by using any approved means. Observed live roaches at the dish washing machine and dead roaches at the chest freezer and unused wok area.
- Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve 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. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.
- Observed broken wires on the wire grill cover
- Cold asian potato dish held at 88 degrees F placed over ice to rapidly cool
- Separate raw animal foods during holding from ready-to-eat food including vegetables and cooked ready-to-eat food. Observed raw swafood and raw chicken being stored above ready to eat food items in the reach in cooler.
- Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.
- Supply each handwash station with individual disposable paper towels.
- Supply every handwashing sink with soap.
- Eliminate the presence of rodents by using any approved means. Observed rodent droppings in the cabinet under the sushi counter.
- Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.
- Use only food establishment approved chemicals, use licensed pest control company.
- Food contact equipment must be in good repair. Observed wire strainer / colanders with broken wires
- Sushi refrigerator plexi glass door must be in good repair.
- Clean the inside of the ice machine.
- Do not store in use knives wedged between equipment
- Clean the microwave
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04/18/2013 | 69 |
- Food contaminated by persons by hands while dispensing. Protect food from contamination by storing food in packages and using proper dispensing tools.
- 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.
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. Clean and sanitize all areas where insects were observed.
- 229.168 (i) (1) (A) employee medicine. Improperly storing medicine next to food products. Remove medicines from establishment.
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Food contact equipment must be clean and good repair.
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12/19/2011 | 83 |
- (a). Please provide for all potentially hazardous foods to be properly stored to prevent cross-contamination (please see handout). Please provide for all food stored (dry & refrigerated) to be properly covered and protected. (c). Please refrain from storing items on ice used for human consumption.
- Please provide preventive methods, such as standing water, maintaing food contact surfaces clean, and sealing all entry ways. Pest control alone will not eliminate the presence of insects within establishment. Observed live cockroach, and little presence of gnats at this time. (pest control current).
- Please provide for all toxic materials to be properly labeled, used, and stored accordingly. In addition, please eliminate the use of unapproved pesticides within the food environment.
- Please make the necessary repairs to eliminate leak located under mechanical warewashing unit.
- Please provide for all food contact surfaces and non-food contact surfaces to be maintained clean and sanitary. (Food splatter located on ceiling in prep area, all major equipment--under, behind, and on the sides, refrigeration units, and their racks, containers used to stored food items, etc. ) In addition, please provide for utensils to be stored on a clean and sanitary surface; knives shall not be stored on the sides of equipment.
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05/17/2010 | 84 |
| No violation noted during this evaluation. | 04/29/2009 | 85 |
| No violation noted during this evaluation. | 09/26/2008 | 83 |
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