| No violation noted during this evaluation. | 12/16/2015 | 100 |
- 229.171 (c) (3) (A)Comply w/ HACCP. Establishment does not have a HACCP plan as required for sushi processing. Establishment must have written procedures for monitoring critical control points for sushi operations A variance must be obtained from the department if rendering a food as non-potentially hazardous.
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12/23/2014 | 96 |
- 1. ENSURE TO LABEL ALL POTENTIAL HAZARDOUS FOODS (I.E SEAFOOD/MEAT PRODUCTS) WITH THE DATE TO SHOW WHEN THE PRODUCT WAS PREPED, PRE-COOKED, OR COOKED. 2. THE ESTABLISHMENT HAS A FOOD SAFETY SHEET WHICH THE MANAGER MUST WRITE DOWN TEMPERATURES OF THE WALK-IN COOLER, REACH-IN COOLERS, AND SUSHI. HOWEVER, THE FOOD SAFETY SHEET HAS NOT BEEN MAINTAINED ON A DAILY BASIS. TO UPHOLD QUALITY ASSURANCE, ENSURE TO MAINTAIN THE YOUR FOOD SAFTEY SHEET ON A DAILY BASIS.
- ENSURE TO CLEAN INSIDE THE ICE MAKER MACHINE. MILDREW IS EVIDENT WITHIN THE ICE MAKER MACHINE.
- 229.171(f)permit required. YOUR FOOD PERMIT HAS EXPIRED AS OF JUNE 2014. ENSURE TO PAY YOUR FOOD PERMIT IN A TIMELY MANNER TO DETER MONTHLY LATE FEES. IF YOU HAVE QUESTIONS OR CONCERNS WITH YOUR FOOD PERMIT THEN PLEASE CALL 207-8732. IF YOU WANT TO PAY YOUR FOOD PERMIT IN PERSON, THEN PLEASE GO TO 1901 SOUTH ALAMO.
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08/07/2014 | 90 |
- Ensure to properly clean the ice maker machine. Also ensure to clean the container used to store the ice scooper.
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01/29/2014 | 97 |
- 229.168 (h) (1) restricted use pesticides. Using home pesticides not approved Cor lose in a commercial food establishment.be only approved pest control methods or a licensed pest control company.
- 229.168 (c) (1) toxics stored. Storing toxic items above food items. store toxin items away from or below food and food items.
- 229.166 (g) (4) (B)backflow preventer. Hose connection with out proper backflow prevention. Place proper backflow prevention, hose connection vacuum breaker, on all hose connections.
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date placed in Cold hold. Discard after 7 days with day one big the day prepared.
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08/29/2013 | 85 |
- 229.165 (k) (14) (A)chlorine solution. Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not in line with PH/concentration chart. Machine was not primed for chlorine at uptake tube was not in the chlorine. Make sure machine wash is properly providing chlorine.
- 229.163 (h) (8) before gloves. Employee observed washing gloves. Remove gloves, Wash hands properly then Donn new pair of gloves.
- 229.164 (o) (7) (A) consume by date (prepared). Label items placed in cold hold greater than 24 hours with the date placed in cold hold. Discard after 7 days, The day place in cold hold combs as one .
- 229.164 (s) (1)raw animal. No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Disclosure shall include a food note that states warning of increased of food borne illness.
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04/18/2013 | 86 |
- 229.165 (h) (2)thermometer available. ENSURE ALL COOLING UNITS, ALL REFRIGERATORS AND FREEZERS, HAVE AN INTERNAL THERMOMETER IF NOT EQUIPPED WITH AN INTEGRATED THERMOMETER. *could not locate thermometer inside several reach in coolers. Temperatures were adequate.*
- 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas INSPECTOR ENCOUNTERED EMPLOYEE DRINKS IN STYROFOAM OPENED BEVERAGE CUPS THROUGHOUT FOOD PREPARATION AREAS IN KITCHEN
- ENSURE ALL RESTAURANT PERSONEL INVOLVED IN THE DIRECT HANDLING AND PREPARATION OF FOOD CONDUCT A PROPER AND ADEQUATE HAND WASHING PROCEDURE BEFORE HANDLING READY TO EAT FOODS. IN ADDITION, ENSURE PROPER CHANGING OF SINGLE SERVICE GLOVES IS CONDUCTED WHEN DIFFERENT TASKS ARE PERFORMED AND HANDS ARE WASHED BEFORE CLEAN GLOVES ARE DONED. 1) INSPECTOR WITNESSED SUSHI CHEF AT FRONT COUNTER HANDLED MULTIPLE TYPES OF READY TO EAT FOODS, OVER A 15 MINUTE PERIOR, AND NEVER CHANGE GLOVES NOR WASH HANDS.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. CROSS CONTAMINATION OF FOOD AND FOOD EQUIPMENT MUST BE MAINTAINED TO ENSURE NO POSSIBLE CONTAMINATION ISSUES ARRISE. 1) INSPECTOR WITNESSED EMPLOYEE USING WET COTTON CLOTH TO WIPE DOWN CUTTING BOARD AND CUTTING UTENSILS AT FRON SUSHI BAR. THE 3-COMPARTMENT SINK AT FRONT NOT BEING UTILIZED FOR THE PROPER WASHING, RINSING, AND SANITIZING OF EQUIPMENT AND PROPER SANITIZING NAPKINS NOT USED FOR CLEANING CUTTING SURFACES.
- 229.167 (e) (2) no soap. Supply each handwash station with individual disposable paper towels. Supply every handwashing sink with soap. HANDSINK AT WAITSTAFF HANDSINK MISSING HAND SOAP AND PAPER TOWELS
- 229.165 (g) (2) (A)3 comp sink. 229.165 (r) (3) (D)no sanitization. ENSURE 3-COMPARTMENT SINK IS SET UP TO WASH, RINSE, AND SANITIZE ALL UTENSILS. 3-COMPARTMENT SINK AT FRONT SUSHI BAR NOT SET UP TO ACCOMODATE WASHING OF CUTTING UTENSILS AND IS BEING USED TO WASH/CLEAN NOODLES.
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01/07/2013 | 79 |
- Ensure walk-in cooler is held at 41°F or below. Walk-in cooler 50°F. Do not store potentially hazardous foods in the walk-in cooler until the unit is approved by the health department.
- Be sure to perform a proper and adequate hand wash between tasks to ensure proper handling of ready-to-eat (RTE) foods. Found employees at sushi line were not washing hands between tasks. The employees were contacting wet wiping cloths, dipping hands in solution and then handling food and other food contact surfaces without a proper and adequate hand wash. Cleaning food contact surfaces, food preparation and hand cleaning are separate tasks. Currently, you are approved for bare-hand contact as long as you double-hand wash, and use the nail brush before contacting RTE foods.
- Establishment wiping food contact surfaces at sushi prep station (knives and cutting boards) and hands with wet towel and then immediately contacting ready-to-eat food with wet surface and bare-hands. Be sure that food contact surfaces are washed rinsed, sanitized, and air-dried before being placed in-use.
- Establishment uses time-only as a public health control for sushi rice. Time-stamp log is not maintained and establishment is not following proper procedure for time-only as a public health control.
- Ensure 3 compartment sink faucet is functioning properly in front sushi preparation area. Hot water valve needs repair.
- Ensure proper labeling and storage of toxic items. Unlabeled cleaning solution and improper storage of toxic items found at time of inspection.
- Ensure the most recent Routine Food Safety inspection is posted in a conspicuous location for the consumer. Found a follow-up inspection posted.
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06/15/2011 | 73 |
- Ensure frozen fish that will be served raw have been properly frozen to make certain any parasites have been destructed. "Frozen Certificates" or other proper labeling/documentation should accompany the frozen fish product to advise as to whether the product was frozen properly. If the fish are frozen by a supplier, obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen to the proper temperature and for the approved time.
- 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. II. USE OF AN APPROVED HACCP PROGRAM. A HACCP program is a written document that delineates the formal procedures for following the Hazard Analysis Critical Control Point principles developed by The National Advisory Committee on Microbiological Criteria for Foods. The HACCP plan must be supported by scientific data or other information that supports the determination that food safety is not compromised. For additional information on developing a HACCP plan please contact SAMHD. ****Ensure this item is corrected to avoid reinspection fees.
- Ensure proper storage of toxic items. Found unlabeled bottle of cleaning solution stored over food contact surfaces.
- Ensure a Certified Food Manager is present during operation. No certified food manager found at time of inspection. Once Food Manager Certification is obtained go to 1901 S. Alamo and obtain a SAMHD Food Manager Certificate.
- Ensure food contact surfaces are clean to sight and touch. Found scoops in bulk food bins and bottom of reach-in freezer with old food accumulation.
- Ensure the most recent Routine Food Safety Inspection (RFSI) is posted in a conspicuous location for the consumer. RFSI was not found posted for consumer. THIS report shall be posted until the next RFSI.
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02/02/2011 | 80 |
- Equipment not cleaned when cross-contamination may have occurred. Clean and sanitize magnetic knife holder
- Equipment used in storing food inside walk-in cooling units not properly cleaned. surfaces within walk-in not clean.
- Refrigerated processed food not date marked using a acceptable method.
- No hand washing observed. Wash hands between task and often using hot/cold running water and soap vigorously for a minimum of 20 seconds.
- Chlorine concentration for chemical sanitizer in mechanical ware washing equipment not between so to |5O ppm. Sanitizer container empty. Repair machine so that the machine provide, between 50 to 150 ppm Chlorine.
- Provide documentation or bare hand contact with ready to eat food.
- Provide for one certified food Manager to be in the established per 12 hoar shift.
- Evidence of insects observed.
- store toxic items away from or below food, equipment, or single use, single service items.
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09/30/2009 | 73 |
| No violation noted during this evaluation. | 03/26/2009 | 86 |
Restaurant representatives - add corrected or new information about Wasabi, 9921 Ih 10 W, San Antonio, TX »