- 229.163 (n) (2) (A) closed beverage container. Observed employee drinking from an open beverage container and storing the container on a food prep table in kitchen area. Employees must drink from a closed beverage container (with lid and straw) and store beverage in a designated area where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
- 229.164 (e) (1) (D) (ii)Bare hand contact. Observed employee handle ready-to-eat foods with bare hands without going through the required training. Ensure employees are trained on the proper procedures for bare hand contact with ready-to-eat foods before actually handling RTE foods.
- 229.171 (c) (3) (A)Comply w/ HACCP. No HACCP plan was available at the time of inspection for their sushi preparation. Also pH meter or test strips were not available at time of inspection. Ensure a HACCP plan is created for the making of the sushi rice and a pH meter is readily available to test the pH of the sushi rice.
- 229.167 (e) (3) (A) no towels. No paper towels were present in the employee restroom. Ensure every hand wash station always has individual disposable towels available.
- 229.168 (b) working container not labeled. Observed unlabeled toxic spray bottle stored near the kitchen 3 compartment sink. Ensure all working containers used for storing poisonous or toxic materials taken from bulk supplies are clearly identified with the common name of the material.
- 229.168 (h) (1) restricted use pesticides. Observed "residential" use pesticides in kitchen area. Ensure to use pesticides which the manufacturer's label instruction state that its use is allowed in a commercial food establishment or use a licensed pest control company
- 229.163(b) Demonstration of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.
- 229.165 (n) (1) (D) (vii)utensils in water. Observed rice scoops stored in bins of water near rice cookers. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water maintained at a temperature of at least 135 degrees F.
- 229.164 (o) (9) (A) (i) Time Only. Observed fried rice in a bowl sitting in sushi area at a temperature of 72 degrees F. Time only held potentially hazardous food must be marked or identified to indicate time food was removed from the temperature control and time it will be discarded.
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03/01/2016 | 76 |
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE/SAN ANTONIO CITY HEALTH CERTIFIED FOOD MANAGERS CARD AVAILABLE ON SITE. RECOMMEND A 2ND PERSON GET FOOD MANAGER CERTIFIED FOR COVERAGE WHEN THE MAIN CERTIFIED FOOD MANAGER IS NOT WORKING. CORRECT BY THE NEXT ROUTINE INSPECTION.
- 229.165 (d) (1) (B)free of breaks, cracks. CUTTING BOARDS TO BE IN GOOD REPAIR. OBSERVED A CRACKED/DAMAGED CUTTING BOARD IN THE KITCHEN.
- 229.164 (e) (1) (D) (ii)Bare hand documentation. PROVIDED INFORMATION ON DOCUMENTATION NEEDED TO CONDUCT BARE HAND CONTACT WITH READY TO EAT FOODS. EX: USING BARE HANDS WHEN WORKING WITH SUSHI.
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11/17/2015 | 90 |
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE/SAN ANTONIO CITY HEALTH CERTIFIED FOOD MANAGERS CARD AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE HAND SINKS FOR DISPOSAL OF LEFTOVER FOOD/LIQUIDS. OBSERVED RICE IN RIGHT SIDE FRONT COUNTER HAND SINK. - ITEM CORRECTED ON SITE.
- NO CHANGE IN STATUS FROM THE LAST INSPECTION. REPAIR OR REMOVE KITCHEN LINE COLD HOLD UNIT LOCATED ACROSS FROM THE STOVE AREA. COLD HOLD UNIT TO BE MAINTAINING A TEMPERATURE OF 41F OR LOWER. CURRENTLY THE RESTAURANT IS ICING DOWN ALL FOOD ITEMS USED ON THE LINE. NO FOOD ITEMS ARE STORED IN THE UNIT OVERNIGHT. REMINDED MANAGER TO REPLENISH ICE AS NEEDED THROUGHOUT THE DAY. ALSO REPAIR RIGHT DOOR OF UNIT THAT IS CURRENTLY NOT SECURED.
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08/06/2015 | 90 |
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE/SAN ANTONIO CITY HEALTH CERTIFIED FOOD MANAGERS CARD AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
- REPAIR OR REMOVE KITCHEN LINE COLD HOLD UNIT LOCATED ACROSS FROM THE STOVE AREA. COLD HOLD UNIT TO BE MAINTAINING A TEMPERATURE OF 41F OR LOWER. CURRENTLY THE RESTAURANT IS ICING DOWN ALL FOOD ITEMS USED ON THE LINE. NO FOOD ITEMS ARE STORED IN THE UNIT OVERNIGHT. REMINDED OWNER TO REPLENISH ICE AS NEEDED THROUGHOUT THE DAY. ALSO REPAIR RIGHT DOOR OF UNIT THAT IS CURRENTLY NOT SECURED.
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05/18/2015 | 94 |
- 229.166 (f) (2) (A)HWS>100F. SERVICE HAND SINK LOCATED AT ENTRANCE TO WAIT STATION SO THAT HOT WATER TEMPERATURE REACHES AT LEAST 100F. CURRENT TEMPERATURE READING BETWEEN 72F TO 74F. CORRECT BY 2/12/15 TO AVOID A 1ST REINSPECTION AND 1ST REINSPECTION FEE OF $46.35.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING HOURS OF OPERATION. HAVE FOOD MANAGERS CERTIFICATE/SAN ANTONIO CITY HEALTH CERTIFIED FOOD MANAGERS CARD AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
- (1) DO NOT STORE LEMON WEDGES INSERT INSIDE OF THE CUSTOMER ICE BIN. MAY KEEP LEMON WEDGES ICED DOWN INSIDE A NON CUSTOMER ICE INSERT/CONTAINER. (2) STORE CUTLERY EITHER ON A CLEAN FOOD APPROVED SURFACE, MAGNETIC STRIP OR CONTAINER. DO NOT STORE CUTLERY IN BETWEEN KITCHEN PREP TABLES.
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02/02/2015 | 90 |
- 229.167 (p) (5) improper use of sinks. USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE HAND SINKS TO HOLD MAINTENANCE MATERIALS. OBSERVED PVC PIPING/SCRUBBER INSIDE KITCHEN HAND SINK BASIN LOCATED BY THE MANUAL WAREWASH SINK.
- 229.164 (o) (7) (A) consume by date (prepared). DATE MARK ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS PREPARED AND HELD IN THE RESTAURANT FOR MORE THAN 24 HOURS. DISCARD FOOD LEFTOVERS AFTER 7 DAYS. OBSERVED VARIOUS UNLABELED CONTAINERS OF PREPARED PRODUCE ITEMS LOCATED INSIDE OF THE WALKIN COOLER. MAY USE DATE FOOD WAS PREPARED. THIS WOULD BE DAY 1.
- 229.166 (i) (1) (A)HWS not accessible. REPAIR KITCHEN HAND SINK LOCATED BY THE WAREWASH SINK SO THAT IT IS ACCESSIBLE FOR EMPLOYEE USE. MAY TEMPORARILY USE HAND SINK LOCATED BY THE ICE MACHINE FOR HAND WASHING. CORRECT BY 8/7/14.
- HAVE A CERTIFIED FOOD MANAGER AVAILABLE DURING HOURS OF OPERATION. HAVE CERTIFICATE OF COURSE COMPLETION/SAN ANTONIO FOOD MANAGERS ID CARD AVAILABLE ON SITE.
- STORE CUTLERY PROPERLY EITHER IN/ON A CLEAN FOOD APPROVED SURFACE/CONTAINER OR ON A MAGNETIC STRIP. DO NOT STORE CUTLERY IN BETWEEN WORK TABLES.
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08/04/2014 | 83 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. DO NOT STORE RAW FOODS OVER READY TO EAT FOODS IN A MANNER THAT ALLOWS CROSS CONTAMINATION. OBSERVED RAW SHELLED EGGS BEING STORED OVER PRODUCE INSIDE OF THE WALKIN COOLER. ITEM CORRECTED ON SITE.
- 1)LABEL ALL CHEMICAL BOTTLES WITH NAME OF CONTENTS. OBSERVED THREE UNLABELED CHEMICAL SPRAY BOTTLES IN WAIT STATION AREA - ITEM CORRECTED ON SITE. (2) STORE ALL CHEMICALS SEPARATE FROM FOOD PRODUCTS. THE SPRAY BOTTLES AS NOTED ABOVE WERE BEING STORED BY THE COFFEE AND TEA CONTAINERS IN THE WAIT STATION AREA. - ITEM CORRECTED ON SITE.
- PROPERLY STORE CUTLERY ON A CLEAN SURFACE OR INSIDE A CLEAN, FOOD APPROVED CONTAINER OR MAGNETIC STRIP. DO NOT STORE CUTLERY IN BETWEEN KITCHEN PREP TABLES. - ITEM CORRECTED ON SITE.
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02/17/2014 | 90 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. DO NOT STORE RAW FOODS OVER READY TO EAT FOODS IN A MANNER THAT ALLOWS CROSS CONTAMINATION. OBSERVED RAW CHICKEN BEING STORED OVER ONIONS AND RAW SHELLED EGGS BEING STORED OVER THE GREEN SQUASH INSIDE OF THE WALKIN COOLER. - ITEM CORRECTED ON SITE.
- (1)LABEL ALL CHEMICAL BOTTLES WITH NAME OF CONTENTS. OBSERVED A SPRAY BOTTLE IN THE KITCHEN THAT WAS NOT LABELED. - ITEM CORRECTED ON SITE. (2) STORE ALL CHEMICALS SEPARATE FROM FOOD PRODUCTS, FOOD CONTACT SURFACES AND SINGLE SERVICE ITEMS. OBSERVED TWO BOWLS OF OIL BEING STORED BY THE FRONT COUNTERSOAP DISPENSER. ALSO OBSERVED BULK WINDEX CONTAINERS BEING STORED ALONGSIDE THE TO GO BAGS. - ITEM CORRECTED ON SITE.
- (1) PROPERLY STORE CUTTING BOARDS ON A CLEAN STORAGE SHELF. DO NOT STORE CUTTING BOARDS ON FIXTURES AND WALLS OF THE THREE COMPARTMENT SINK. - ITEM CORRECTED ON SITE. (2) ONCE A CAN OF FOOD IS OPENED TRANSFER THE REMAINING CONTENTS TO A CLEAN, FOOD APPROVED CONTAINER. DO NOT USE THE ORIGINAL CAN FOR LONG TERM STORAGE. - ITEM CORRECTED ON SITE. (3) USE FOOD APPROVED UTENSILS WITH HANDLES AS SCOOPS FOR THE BULK DRY FOOD CONTAINERS. DO NOT USE SINGLE SERVICE PLASTIC BOWLS AS FOOD SCOOPS - ITEM CORRECTED ON SITE.
- HAVE A CERTIFIED FOOD MANAGER ON DUTY DURING OPENING HOURS. PROVIDE CERTIFICATE OF COURSE COMPLETION AND SAMH ID CARD AVAILABLE ON SITE. CORRECT BY THE NEXT ROUTINE INSPECTION.
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08/27/2013 | 87 |
| No violation noted during this evaluation. | 02/12/2013 | 90 |
Restaurant representatives - add corrected or new information about Sushishima Japanese Restaurant, 1205 N Fm 1604 W #230, San Antonio, TX »