| No violation noted during this evaluation. | 01/25/2016 | 100 |
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE HAND SINK FOR DISPOSAL OF ITEMS OR LIQUID WASTES. OBSERVED VARIOUS ITEMS/STRAWS INSIDE OF THE BAR HAND SINK BASIN. - ITEM CORRECTED ON SITE.
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09/02/2015 | 96 |
| No violation noted during this evaluation. | 05/28/2015 | 100 |
| No violation noted during this evaluation. | 10/30/2014 | 100 |
- 229.166 (i) (1) (B) HWS improper use.USE HAND SINKS FOR HAND WASHING ONLY. OBSERVED GLASS IN BASIN OF BAR HAND SINK. ITEM CORRECTED ON SITE.
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01/30/2014 | 96 |
- (1) LABEL ALL CHEMICAL CONTAINERS WITH NAME OF CONTENTS. OBSERVED THREE WINDOW CLEANER SPRAY BOTTLES THAT WERE NOT LABELED. (2) STORE ALL CHEMICALS SEPARATE FROM FOOD PRODUCTS AND SINGLE SERVICE ITEMS. OBSERVED SPRAY BOTTLE AT BAR BEING STORED WITH CONDIMENTS. OBSERVED SPRAY BOTTLE IN WAIT STATION BEING STORED WITH SINGLE SERVICE TO GO TREYS. - COS.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. PROVIDE CERTIFICATE OF COMPLETION ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
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07/08/2013 | 94 |
| No violation noted during this evaluation. | 11/13/2012 | 95 |
- Please ensure that no cross contamination occurs. Please ensure a splash guard is provided for on both sides of the hand sink in sushi area.
- Establishment found using time only as a public health control for sushi rice. It is possible to leave sushi rice at room temperature if your establishment follows one or both of the following methods: I. TIME ONLY. When time only, rather than time in conjunction with temperature, is used as the public health control the potentially hazardous food shall be marked or otherwise identified to indicate; the time that is four hours past the point in time when the food is removed from temperature control; the food shall be cooked and served, served if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; WRITTEN PROCEDURES SHALL BE MAINTAINED IN THE FOOD ESTABLISHMENT and made available to the regulatory authority upon request.
- Please ensure that all utensils are in good repair. Found knives missing tips and lime and lemon juicer in bar missing paint.
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08/25/2011 | 84 |
- Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in walk-in cooler. Ensure raw shell eggs are stored below RTE foods.
- Please ensure food contact surfaces are clean to sight and touch.
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03/31/2011 | 93 |
- PLEAE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER/ADEQUATE HANDWASHING---SOAP+HOT WATER FOR 20 SECONDS..DRY WITH PAPER TOWEL(ex. BEFORE OPEN FOOD HANDLING;AFTER ANY POSSIBLE CONTAMINATION OF HANDS)
- PLEASE PROVIDE FOR ALL EMPLOYEES TO FOLLOW PROCEDURE FOR PROPER HANDLING OF READY TO EAT FOOD(MUST HAVE (3) FORMS OF DOCUMENTATION/USE 2 OR MORE CONTROL MEASURES BEFORE USING BARE HANDS TO HANDLE READY TO EAT FOOD)
- PLEASE FOLLOW HAACP PLAN FOR SUSHI RICE(pH testing/time control/etc.);PLEASE PROVIDE FOR ALL COOKED/PREPARED POTENTIALLY HAZARDOUS FOOD HELD REFRIGERATED MORE THAN 1 DAY TO BE DATE LABELED WITH USE BY DATE-----7 DAY MAXIMUM USE BY;COOK/PREP/OPEN/THAW DATE COUNTS AS 1ST DAY(ex. KUSHI AGGE COOKED 7/5/10--------MAXIMUM USE BY = 7/11/10)
- PLEASE PROVIDE FOR ACCURATE THERMOMETERS FOR ALL COOLERS USED TO HOLD POTENTIALLY HAZARDOUS FOOD
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07/06/2010 | 85 |
| No violation noted during this evaluation. | 02/26/2009 | 79 |
Restaurant representatives - add corrected or new information about Sushi Zushi #, 18720 Stone Oak Py #113, San Antonio, TX »