- USE HAND SINK FOR HAND WASHING ONLY. DO NOT STORE ITEMS INSIDE OF HAND SINK. OBSERVED A IN USE SANITIZING BUCKET INSIDE OF THE WAIT STATION HAND SINK.
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR THE WAIT STATION HAND SINK.
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12/07/2015 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared). DATE MARK ALL REFRIGERATED READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD OVER 24 HOURS IN RESTAURANT. DISCARD LEFTOVERS AFTER 7 DAYS. OBSERVED VARIOUS SEALED BAGS OF COOKED NOODLES AND BULK CONTAINERS OF CUT VEGETABLES THAT LACKED A DATE LABEL.
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08/17/2015 | 96 |
- 229.167 (e) (3) (A) no towels. PROVIDE PAPER TOWELS FOR THE HAND SINK LOCATED AT THE FRONT COUNTER SUSHI STATION.
- 229.165 (l) (1) (B)not calibrated. SERVICE/CALIBRATE TEMPERATURE DOOR GAUGE OF THE WALKIN COOLER TO REFLECT THE CORRECT WALKIN COOLER TEMPERATURE OR PROVIDE A THERMOMETER INSIDE OF THE WALKIN COOLER.
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05/04/2015 | 94 |
- 229.164 (o) (7) (A) consume by date (prepared). DATE LABEL ALL REFRIGERATED READY TO EAT POTENTIALLY HAZARDOUS FOODS BEING HELD FOR MORE THAT 24 HRS. MAY USE DATE FOOD WAS PREPARED; TO BE CONSUMED ON PREMISES; SOLD OR TO BE DISCARDED. DISCARD ALL REFRIGERATED LEFTOVER POTENTIALLY HAZARDOUS FOODS AFTER 7 DAYS. OBSERVED VARIOUS BULK PREPARED FOOD CONTAINERS INSIDE OF THE WALKIN COOLER THAT WERE NOT LABELED. MANAGER DID SHOW LABELS AND STATED THEY WILL COMPLY.
- 229.168 (b) working container not labeled. LABEL ALL IN USE CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. OBSERVED VARIOUS UNLABELED CHEMICAL SPRAY BOTTLES IN THE WAREWASH AREA AND FRONT SUSHI AREA.
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03/18/2015 | 93 |
- Ch 13, Art II, section 13-26 Display permit. Display a current City Food Permit. The permit shown expired 3/2011. Correct by 10/7/14 to avoid a 1st reinspection and reinspection fee of $46.35.
- Have a Certified Food Manager on duty during hours of operation. Have Food Manager's certificate/San Antonio Food Manager's ID card available on site. Note: Need more than one certified food manager to cover shifts when one of the manager's are off duty. Correct by the next routine inspection.
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09/23/2014 | 94 |
- (1) DO NOT STORE TOXIC ITEMS OVER FOOD PRODUCTS. OBSERVED BOTTLE OF ISO-PROPYL ALCOHOL AND PLASTICE SOAP DISPENSER REFILLS BEING STORED ABOVE THE SOY SAUCE CONTAINERS. - ITEM CORRECTED ON SITE. (2) LABEL ALL CHEMICAL CONTAINERS WITH NAME OF CONTENTS. OBSERVED AN UNLABELED SPRAY BOTTLE (FLOOR CLEANER) BEHIND FRONT COUNTER SUSHI STATION.
- 229.165 (h) (2)thermometer available. PROVIDE THERMOMETERS FOR ALL COLD HOLD UNITS AS NEEDED. SOME UNITS HAD THERMOMETERS - OTHERS DID NOT.
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02/10/2014 | 94 |
- 229.166 (f) (2) (A)HWS>100F. REPAIR THE KITCHEN HANDSINK LOCATED BY THE ICE MACHINE SO THAT THE HOT WATER REACHES AT LEAST 100`F. ITEM CORRECTED ON SITE.
- PROVIDE SOAP AND PAPER TOWELS FOR THE HANDSINK LOCATED BY THE FRONT SUSHI CUTTING STATION.
- 229.168 (c) (2) toxics above items. DO NOT STORE CHEMICALS OVER FOOD PRODUCTS. OBSERVED RUBBING ALCOHOL AND DETERGENT BEING STORED OVER BULK SAUCE CONTAINERS. (2) LABEL ALL CHEMICAL SPRAY BOTTLES WITH NAME OF CONTENTS. OBSERVED CHEMICAL SPRAY BOTTLES AT FRONT SUSHI CUTTING STATION THAT WERE NOT LABELED.
- HAVE A CERTIFIED FOOD MANAGER AVAILABLE DURING OPENING HOURS. PROVIDE CERTIFICATE OF COURSE COMPLETION. CORRECT BY THE NEXT ROUTINE INSPECTION.
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08/08/2013 | 87 |
- Ensure cross contamination does not occur. Discontinue storing gallons of tea and juice inside ice in ice machine. Ice machine must be emptied and cleaned. Ensure scoops are stored with handle out of product: ice, flour, sugar, etc.
- Please ensure potentially hazardous food items kept for next day use are labeled with discard date not to exceed 7 days from the date of preparation. The preparation date will count as day 1. Found white rice and cooked pasta in WIC without date labeling.
- Ensure equipment is adequate to maintain product temperature. During inspection reach in cooler was at 58 degrees. All food in cooler was immediately put on ice and relocated to a cooler maintaing 41 degrees or less.
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11/21/2012 | 89 |
- Please ensure a proper method of cooling is being used, such as an ice bath. Found products thawing out on back racks.
- Please ensure all phf is held at 135F
- 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 food contact surfaces are clean to sight and touch. Found Ice scoop on dirty surface.
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08/30/2011 | 83 |
| No violation noted during this evaluation. | 01/23/2009 | 84 |
| No violation noted during this evaluation. | 11/15/2007 | 86 |
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