- 229.166 (c) (3) hot water sufficient. Do not turn off hot water under HWS. Hot water must be left on throughout work day.
- 229.168 (a) toxics not labeled. All chemicals must be properly labeled with name of chemical.
- 229.168 (c) (1) toxics stored. Do not store chemicals where they can spray food contact surfaces.
- 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 inside of sitting water. Utensils must be kept clean and dry.
- Ch 13, Art II, section 13-26 Display permit. Inspection report must be posted for customer view.
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01/25/2016 | 84 |
- 229.164 (p) (1) (C) (i) additive variance. No variance obtained from the department as specified for using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement. 229.171 (c) (3) (A)Comply w/ HACCP If regulatory authority grants a variance of this subsection, or a HACCP plan is otherwise required, the food establishment shall comply with the HACCP plans and procedures that are submitted and approved as specified in subsection (d)(2).
- 229.165 (h) (3)thin probe available.A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods. 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures
- 229.165 (m) (1) (A)not clean. The ice machine needs to be washed/rinsed/sanitized. Mold on inside.
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05/18/2015 | 90 |
| No violation noted during this evaluation. | 08/12/2014 | 100 |
- Employee must know when to wash his/her hands when wearing gloves. It was observed that the employee handled raw meat and seafood, then proceeded to wash hands with disposable gloves on and proceeded to handle ready to eat foods. Ensure employee knows that when changing task, he/she should wash hands then put on a new pair of disposable gloves on.
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01/28/2014 | 96 |
| No violation noted during this evaluation. | 09/18/2013 | 100 |
- 229.164 (f) (2) (A) (ii) (II) meat arrangement. Do not store raw chicken over vegetables or raw beef. Do not store raw hard shelled eggs over beef inside of cooler.
- 229.166 (i) (1) (B) HWS improper use. Do not store or keep items inside of handsink.
- 229.166 (g) (4) (B)backflow preventer. Install backflow preventer on all hoses attached to faucets.
- 229.167 (p) (11) (C)insects/pests not minimized. Gnats observed behind bar, and at mopsink area. Provide proper pest control for gnats.
- 229.165 (m) (1) (A)not clean. Clean inside of microwave, and insure that utensils are properly cleaned after each use.
- 229.164 (s) (1)raw animal. Establishment must provide customers warning signs, regarding the consumption of raw fish.
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05/14/2013 | 79 |
- Employee was observed performing a hand washing procedure in less than 20 seconds, did not use hot water, and did not dry hands before using sanitizer solution.
- Employee found drinking from an open energy drink can stored in the refrigeration unit in the kitchen area.
- Establishment does not have a HACCP plan as required by City of San Antonio Health Dept. Establishment must routinely monitor critical control points in sushi bar. (Acidified Rice and Raw Fish.)
- Provide that the mechanical ware washing machine is properly sanitizing. (No sanitizing solution measured at the dishwashing machine at time of inspection.)
- Provide that all food contact surfaces are clean and in good repair. (Refrigeration unit in the bar area with broken glass at the bottom on the unit.)
- Provide that the most current inspection report is posted in public view.(Routine Food Inspection from 2010 posted.)
- Provide that all food contact dishware are stored in a clean location.(Inverted glasses stored on dirty wooden shelves in the bar area.)
- Provide that all sanitizing buckets are 50-100ppm. (No sanitizing solution measured at time of inspection. Chlorine solution is being used in sanitizing buckets.)
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02/03/2012 | 79 |
- Provide documentation of actions taken when training is not provided or employees do not follow appropriate hand washing policy. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive programs for sick employees not o work, or control measures approved by the regulatory authority.
- Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.Separete employees food from food for establishment.
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12/15/2010 | 89 |
- BAR: NO PAPER TOWELS AT BOTH HAND SINKS. NO SOAP AT HANDSINK NEXT TO BEER TROUGH. MUST HAVE ACCESSIBLE PAPER TOWELS AND SOAP AT ALL TIMES.
- SUSHI AREA:DEGREASER AND PROPANE CAN STORED NEXT TO FOOD ITEMS. PLEAS DISIGNATE AN AREA FOR CHEMICALS/TOXIC ITEMS AWAY FROM FOOD AND ON BOTTOM MOST SHELF TO PREVENT SPILLING ONTO FOOD/PRODUCT.
- MOST CURRENT FOOD INSPECTION AND CURRENT FOOD LICENSE MUST BE POSTED. FOOD LICENSE CAN BE OBTAINED AT 1901 S. ALAMO. I WILL RETURN IN 10 DAYS, TUESDAY MARCH 16,2010, TO VERIFY FOOD LICENSE.
- EMPLOYEE DRINKS MUST HAVE LIDS WITH STRAWS AT ALL TIMES. KEEP EMPLOLYEE FOOD IN DESIGNATED AREA TO PREVENT SPILLING ONTO OR CONTAMINATING FOOD/PRODUCT.
- WINDEX AND SOAP ABOVE PREP SINK NOT LABLED
- NO SOAP OR PAPER TOWELS IN EMPLOYEE RESTROOM. MUST HAVE AT ALL TIMES.
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03/02/2010 | 87 |
| No violation noted during this evaluation. | 03/23/2009 | 81 |
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