- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GNATS IN KITCHEN AND WAREWASHING AREAS TO BE TREATED.
- Provide adequate refrigeration. OBSERVED A SERVICE LINE COOLER AT THE SUSHI BAR READING 55F DEGREES. HAVE THIS COOLER CHECKED OUT AND REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM THIS COOLER.
- 229.163 (f) (1) 20 seconds. Employee observed not using proper hand washing procedure before they handle ready to eat foods, and not using suitable utensils or single-use gloves to prevent cross contamination. Employees must follow proper handwashing procedure before donning gloves by washing with soap and hot water for 20 seconds and dry with paper towel. OBSERVED AN EMPLOYEE NOT PERFORM A DOUBLE HAND WASH BEFORE HANDLING READY-TO-EAT AND RAW FOOD ITEMS.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. OBSERVED A BOTTLE OF WINE/CHAMPAGNE SITTING IN ICE FOR CUSTOMER DRINKS AT BAR.
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03/17/2016 | 86 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GNATS IN KITCHENA AND NEAR MOP SINK, MUST BE TREATED PROPERLY.
- 229.165 (m) (1) (A)not clean. Food contact surfaces not cleaned and sanitized. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED A KNIFE BEING STORED INBETWEEN EQUIPMENT WITHOUT BEING PROPERLY WASHED AND SANITIZED.
- 229.165 (m) (2)non food contact dirty. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED NON-FOOD CONTACT SURFACES DIRTY - EQUIPMENT.
- 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel. OBSERVED AN EMPLOYEE WASH HANDS WITH COLD WATER AND SOAP AND DRIED WITH PAPER TOWELS BUT DID NOT USE HOT WATER FOR THE PROPER PROCEDURE.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. OBSERVED STACKING CONTAINERS OF FOOD ON TOP OF OTHER FOOD ITEMS NOT PROTECTED AT SUSHI BAR.
- Registering and successfully completing a Food Manager Certification course. OBSERVED NO MANAGER WITH A VALID FOOD MANAGER'S CERTIFICATE. YOU MUST TAKE AND PASS THE STATE CERTIFICATE FOR FOOD MANAGERS. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION.
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11/19/2015 | 83 |
- 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. OBSERVED GNATS IN KITCHEN/WAREWASHING AREAS.
- 229.167 (p) (5) improper use of sinks. Employee dumping drinks in hand sink. Use this sink is for handwashing only. OBSERVED COFFEE IN HANDSINK.
- 229.165 (r) (3) (D)no sanitization. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Use 3 compartment sink for proper manual ware washing. OBSERVED NO SANITIZER AT THE DISHWASHING MACHINE, SET UP THE THREE COMPARTMENT SINK UNTIL THE DISH COMPANY CAN COME OUT.
- 229.165 (m) (2)non food contact dirty. Equipment used in storing food not cleaned. Clean and sanitize all equipment to be used for food storage, prep, or service. OBSERVED NON-FOOD CONTACT SURFACES TO BE DIRTY.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. OBSERVED SEVERAL HANDWASHING STATIONS WITHOUT PAPER TOWELS.
- 229.165 (d) (1) (B)free of breaks, cracks. TOOL USED FOR DRINKS with damaged parts. OBSERVED TOOL AT BAR TO BE WEARING OUT - WOODEN SMASHER.
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON ON DUTY MUST HAVE & SHOW PROOF OF HAVING THE FOOD MANAGER'S CERTIFICATION AS WELL AS HAVE THE CITY OF SAN ANTONIO CARD. QUESTIONS CALL 210-207-0135.
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05/12/2015 | 81 |
- 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.
- 229.166 (c) (3) hot water sufficient. Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. NO HOT WATER ABOVE 88F DEGREES HAS BEEN DETECTED AT ANY HANDSINK IN KITCHEN AND SUSHI BAR.
- 229.165 (d) (1) (E) (i)not easily cleanable. Food contact surfaces not cleaned and sanitized. Food specific container must be designed to allow effective cleaning. ESTABLISHMENT IS USING WOODEN GOLF TEES TO CAP LIQUOR BOTTLES. ALL MATERIALS USED MUST BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBANT. DISCONTINUE THE USE OF WOODEN GOLF TEES TO CAP OFF LIQUOR BOTTLES, MUST USE FOOD GRADE ACCEPTABLE MATERIALS.
- * 229.163(b) Demonstation of Knowledge. Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION & THE CITY OF SAN ANTONIO CERTIFICATION. TO BE CITY CERTIFIED YOU MUST TAKE AND PASS THE STATE EXAM, RECEIVE CERTIFICATE AND TAKE STATE CERTIFICATE TO THE HEALTH DEPT. DESK AT 1901 S. ALAMO AND APPLY ($15.45). QUESTIONS CALL 210-207-0135.
- 229.168 (a) toxics not labeled. Chemical spray bottles are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemical bottles, illegible labels on chemical bottles, improperly labeled spray bottles Label spray bottles with common name of toxic material.
- 229.166 (f) (4) air gap 2x. Air gap between water supply inlet and plumbing fixture is the same diameter as the water supply inlet. Air gap between water supply and plumbing fixture must at least 1 inch. Diameter of air gap between water supply and plumbing fixture must be at least twice the diameter of the water supply inlet. REMOVE TAPE FROM SPRAY HOSE AND FIX SPRAY HOSE TO HAVE A AIR GAP BETWEEN HOSE AND TOP OF SINK.
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10/27/2014 | 83 |
- 229.163 (n) (1) eat.drink.smoke.. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line. INSPECTOR FOUND AN OPEN DRINK AND FOOD AT PREP TABLE IN KITCHEN. ALL EMPLPOYEES MUST HAVE A DESIGNATED AREA FOR EATING/BREAKS.
- 229.164 (r) (1) (B) (i) common name. Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. BULK ITEMS NOT LABLED PROPERLY.
- 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels. SUPPLY EACH HANDSINK WITH PAPERTOWELS. (BAR/SUSHI/NEAR DISHWASHER)
- Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Registering and successfully completing a Food Manager Certification course. ONE PERSON DURING ALL HOURS OF BUSINESS MUST HAVE A FOOD MANAGERS CERTIFICATION. FRANCISCO HAS ON TILL 1/2016 BUT IS NOT AT THE ESTABLISHMENT. TO BE CITY CERTIFIED YOU MUST TAKE THE STATE CERTIFICATE DOWN TO 1901 S. ALAMO. QUESTIONS CALL 210-207-0135.
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02/10/2014 | 86 |
- Toxic material taken from bulk container and placed in an unlabeled spray bottle. Label spray bottles with common name of toxic material.
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07/17/2013 | 97 |
| No violation noted during this evaluation. | 06/19/2012 | 100 |
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