- 229.167 (e) (3) (A) no towels.
- 229.171(f)permit required. Need to update the food license.
|
01/28/2016 | 94 |
- 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. Need HACCP plan for sushi rice.
- 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available. Need thin probed thermometer to take temperatures and a refrigerator for the reach in cooler out front.
|
05/12/2015 | 93 |
- 229.164 (s) (1)raw animal. Animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food without consumer advisory as specified.
- 229.165 (m) (1) (A)not clean. product containers not clean. '
- 229.167 (e) (3) (A) no towels. Need towels at handsinks
- 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.
- 229.165 (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.
|
11/19/2014 | 84 |
- Container used to store food utensils found not properly cleaned.
- The establishment is serving raw sushi. 229.164 (s) (3) (B)risk of FBI. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure warning of increased risk of food borne illness for certain medical conditions. You may use one of the two following consumer advisory examples. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness OR Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
|
05/16/2013 | 94 |
- 229.163 (h) (6) wash as needed. Observed 2 employees wash hands in cold water, no soap, less than 20 seconds and use apron instead of paper towels to dry hands.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Do not store containers and bags of foods on top of uncovered containers of food items in cold hold unit in food prep area.
- Ch 13, Art II, section 13-26 Display permit. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call (210) 207-8853 or 207-0135. If you have any questions about fees already paid or amounts owed please call the SA Metro Health Fiscal Division at (210) 207-5738.
|
01/09/2013 | 89 |
- 229.165 (m) (1) (B)grease and soil accumulation. Must pull out stoves and wash behind, beside and beneath including walls and floors to remove grease and soil accumulation.
|
06/12/2012 | 97 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Uncooked chicken over vegetables and eggs stored over vegetables. Store eggs and raw meats on bottom shelves and away from fresh vegetables and fruit.
|
12/08/2011 | 96 |
Restaurant representatives - add corrected or new information about Sarika's Thai & Sushi, 9820 Huebner Rd, San Antonio, TX »