- Sushi with rice was left out on the counter with no use by time. Food that is above room temperature must have a use by time the is 4 hours from when it was prepared. The food items were marked with use by times.
- Hand was sink was turned off in the back prep area. Hand sinks in prep areas must have hot and cold water on demand at all times.
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02/24/2016 | 93 |
- Food was found in the hand sink. Hand sinks are for hand washing only.
- Eggs were stored over bean sproutes. Raw meat and eggs must be stored below and away from ready to eat foods.
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12/08/2015 | 92 |
- Prepackaged noodles were in a container with a clear lid and no label. All prepackaged food must have a label indicating where it is made.
- Moldy Cabbage was found in the walk in refrigerator.
- Frozen vegetables had frozen beef stacked on top of it. Raw meat must be stored below and away from ready to eat food.
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09/30/2015 | 88 |
- Use the hand washing sink only for washing hands. A dirty pot was found in the hand washing sink at the time of the inspection.
- Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include an accurate declaration of the quantity of contents. Label information shall include, if made from more than 2 ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in foods. Label information shall include the name and place of business of the manufacturer, packer, or distributor.
- Maintain written procedures at the establishment to ensure compliance. Ready-to-eat, Potentially Hazardous Foods (PHF) may be held out of temperature control if they are marked with a discard time. Potentially Hazardous Foods (PHF) held out of temperature control must be discarded within 4hrs.
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06/10/2015 | 88 |
- Observed metal scrubs inside the kitchen hand sink. Hand sinks are to be used for hand washing only.
- Employee do not wear gloves and do not have safe guards when working with ready to eats. Handout with information provided.
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11/14/2014 | 92 |
- Observed kimchie with out labels. Establishment has state food manufacturing license that expires 04/25/2015.
- Observed ice scoop broken. Discard and or replace unsafe equipment.
- Permit posted expired 02/2014. Please post corrent food establishment permit.
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06/18/2014 | 90 |
- Observed no hot water in the restroom. Provide hot water in restroom to meet a minimum of 100 degrees F.
- Observed evidence of rodents under the shelves. Eliminate the presence of rodents by using any approved means. Provide pest control receipt and pest control must give suggestions on eliminating problem.
- Certified food manger certificate expired 07/27/2013. Once a valid Food Manager's certification is obtained, proceed to 1901 S. Alamo (DBSC) Health Department desk to purchase ($15.45) a Metro Health ID.
- Kitchen needs a good cleaning. All refigeration and freezer units need to be cleaned including the shelves. All grill area needs to be cleaned heavy grease and dust build up. All prep tables need to be cleaned heavy grease and dust build up.. Utensils has food debris.
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11/19/2013 | 87 |
- 229.164 (o) (9) (A) (iii) unmarked food>4 hrs. Potentially hazardous food not cooked/served within 4 hours after removed from temperature control. ENSURE TO LABEL ITEMS WHEN USING TIME ONLY.
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05/14/2013 | 96 |
- Label information is missing list of ingredients in proper order including a declaration of other additives. Food packages must be labeled as specified in law.
- Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.
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04/13/2012 | 93 |
- 229.164 (r) (1) (B) (iv) manufacturer info. Label information without the name and place of business of the manufacturer, packer, or distributor.
- 229.166 (i) (1) (A)HWS not accessible. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. ie, Remove hose attached to handsink so that handwashing sink is accessible.
- Provide for soap and towels to be conveniently located at the hand washing sinks.
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03/29/2011 | 90 |
- Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. (KEEP HOT WATER TURNED ON UNDER SINK)
- Manual dish washing (3 compartment sink) is not being used properly. No sanitizer is being used. WASH, RINSE & SANITIZE ALL DISHES/UTENSILS/PANS. WASH => WATER SOAP, RINSE => WATER ONLY, SANITIZE => WATER BLEACH. (50ppm-100ppm)
- Tables in food prep area are not in good repair. Replace all table tops with smooth, easily cleanable & non-absorbant surfaces.
- Employee using tobacco or found with evidence of tobacco use. SMOKING ORDINANCE OF SAN ANTONIO STATES THAT EMPLOYEES/OWNERS/CUSTOMERS CAN NOT SMOKE IN OFFICE OR BUILDING. YOU MUST STOP SMOKING IN ESTABLISHMENT OR A CITATION WILL BE GIVEN TO THAT PERSON. PLEASE READ THE SMOKING ORDINANCE FOR DETAILS.
- Food employee washed hands in a 3-comp sink, food prep sink or mop sink. MUST WASH HANDS AT HAND SINK ONLY, NO WASHING HANDS IN 3 COMPARTMENT SINK.
- DISCONTINUE USE OF A FLY SWATTER IN FOOD PREP AREAS. USE YOUR PEST CONTROL SERVICE TO TREAT FLYS. (NO FLYS AT TIME OF INSPECTION)
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06/16/2010 | 87 |
| No violation noted during this evaluation. | 11/26/2008 | 82 |
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