8771 STATE HWY 151
San Antonio , TX 78245

Date: 10/22/2024
Score 82

2 Shrimp tempura, fried chicken, pork cha siu, and beef with temperatures of 45 - 56F in cold hold unit. Corrective Actions: Ensure all cold foods maintain temperatures of 41F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

9 - Power strip directly touching rte shrimp tempura. Tempura was discarded. - Noodles stored directly in t-shirt bags. Discarded. - Scoops cannot be submerged in container of sauces. 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles.

9 Open container of soy sauce stored below unlabeled bottle of windex, fly trap hung directly above food prep counter. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

18 Unlabeled bottle of windex stored above equipment and near food, tracking powder provided by pest control company is NOT allowed in commercial kitchen. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-202.11(A) Approved Poisonous/toxic materials or chemicals.

22 All employees handling/preparing food are to be food handler certified by 11/12/24. 228.31(d) Food Handler Training criteria.

27 Cold hold unit directly across stove must be able to maintain food temperatures of 41F or below. 4-301.11 Cooling, heating, and holding capacities. Equipment.

39 Scoopers must be stored with handles upright and above top of food. 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

41 All bulk containers are to be labeled with common food name. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

37 All food items are to be covered. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

31 Ensure hand sinks are easily accessible at all hours of operation, do not block hand sinks with boxes or food. Hand sink must be equipped with hand drying provisions at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 6-301.12 Hand drying provision..

8771 STATE HWY 151
San Antonio , TX 78245

Date: 09/18/2024
Score 95

9 Observed raw chicken and shrimp above vegetables. Correction: Ensure that raw food product is stored properly to avoid cross contamination as per 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

34 Observed no weather stripping on bottom of back door in kitchen. correction: Ensure that weather stripping is present on all doors leading outside as per 6-202.15(D) Windows or doors protected against the entry criteria.

39 Observed pots and pans with the food contact surface being stored face up. Correction: Ensure that all utensils are inverted to allow proper air drying and self draining as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.

8771 STATE HWY 151
San Antonio , TX 78245

Date: 05/14/2024
Score 90

2 Observed multiple food items in refrigeration unit acorss stove with temperatures rangng from 50F-52F. Correction: Food must be kept at a temperature of 41F or lower as per 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.

19 Observed no air gap at drain at 3 compartment sink as well as drain pipes at hand sink by ice machine. Correction: A air gap of at least 1 inch must be present at drain pipes emptying out in floor drains as per 5-202.13 Backflow prevention, air gap.

37 Observed multiple carboard boxes with food being stored on ground as well as buckets of sauce being stored on ground. Correction: All food items must be stored at least 6 inches off the floor as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

39 Observed multiple containers being used as scoops and being stored inside of sauces. Correction: Scoops must have a handle and the handle must not be stored inside the food product as per 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.

31 Observed hand washing station at ice machine being turned off due to leak. Correction: Ensure hand wash station is repaired and able to be used by employees as per 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

2

8771 STATE HWY 151
San Antonio , TX 78245

Date: 01/23/2024
Score 90

37 Observed food being stored on floor of walk-in fridge as well as by the back door of establishment. Correction: Food must be stored at least 6 inches off the floor as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

39 Observed cups and paper baskets being used as scoops for food product. Correction: Scoops need to have a distinguishable handle and not be stored in the food product as per 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.

35 Observed employee drinks all around establishment and in prep area. Correction: employee drinks need to be stored in a designated area and away from food prep. Need a lid and straw as per 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

28 Observed no date marking for food in walk in fridge. Correction: Food must be properly date marked to clearly state when it was prepared and when to discard as per 3-501.17(A) Date marking prepare on site RTE/ TCS food.

47 Observed no up to date food permit posted. Coretion: up to date food permit must be posted as per 8-304.11(A) Permit posted.

42 Observed cans on shelves with excessive dust on top of them. Correction: Ensure all non food contact surfaces are cleaned frequently to ensure no build up of dust or debris as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

2 Observed eel at a temperature of aboeve 50F that has been there since yesterday. Correction: had establishment throw it out and replace with fresh product as per 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.

8771 STATE HWY 151
San Antonio , TX 78245

Date: 03/23/2023
Score 99

47 According to Chapter 13, Food Manager certificates must be registered with the City of San Antonio. Please register Food Manager certificates at 1901 S. Alamo.

8771 STATE HWY 151
San Antonio , TX 78245

Date: 11/15/2022
Score 94

35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Observed personal bottled drinks in prep area. Ensure designated area for personal drinks and ensure using a cup with a lid and a straw.

32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Observed TCS foods stored in plastic to-go bags. Ensure storing foods in food-grade bags/containers only.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed foods stored on the floor in walk-in cooler. Ensure storing foods at least 6 inches above the floor.

39 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container. Observed bowl being used as scoop. Ensure using proper dispensing utensils and properly storing.

43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Ensure removing accumulation of dust from vents throughout kitchen area.

8771 STATE HWY 151
San Antonio , TX 78245

Date: 05/19/2022
Score 85

2 Observed tempura shrimps in cold hold unit, reading at 60 degrees F. Observed raw shelled eggs sitting on preparation table, reading at 75 degrees F. Ensure that all foods that are to be held under cold hold, are maintained at 41 degrees F and below.

10 Ware washing machine was not properly sanitizing dishware. Observed containers of raw chicken sitting on floor, then placed on preparation table. Ensure that no food is stored on floor and that all areas where contaminated surfaces are evident, are properly cleaned and sanitized. Ensure to repair ware washing machine, to properly sanitize all wares between 50-100ppm.

27 Doors to cold hold unit, across stove, are not properly closing. Unit read 60 degrees F as well as tempura shrimp. Ensure that unit is serviced to ensure it is able to maintain temperature of 41 degrees F and below, and that unit is functioning properly and that doors are sealing shut.

31 At beginning of inspection, hand sinks were not properly supplied with hand soap and paper towels.

32 Gaskets that are tearing should be replaced. Cutting boards were observed with heavy cuts and scarring. Ensure that all surfaces and wares are smooth, easily cleanable, and non absorbent, and that all wares used for food are in good condition.

37 All foods in refrigeration units should be covered when stored. Observed cases of bottled water, boxes of single service items, buckets and containers of food, to be sitting on floor. Ensure that all foods and wares are stored 6 inches or more off floor.

42 Walls, floors, exterior and interior of equipment should be cleaned and sanitized to be free of debris.

47 Refrain from using single service plastic quart containers as a scooping utensil for sauces.

8771 STATE HWY 151
San Antonio , TX 78245

Date: 09/30/2021
Score 81

6 * 228.75(h)(1)(A) Discarded if exceed either temperature and time combinations. **** OBSERVED: SHRIMP, WONTONS, AND EGGROLLS AND OTHER FOODS AT ROOM TEMPERATURE NOT LABELED WITH A TIME AS A PUBLIC HEALTH CONTROL.(CORRECTED ON SITE)

10 * 228.113(1) Food-contact surfaces clean to sight and touch. **** OBSERVED: CLEANED KNIVES STORED BETWEEN TABLE AND WALL. OTHER UTENSILS AND DISHWARE NEED TO BE CLEANED AND SANITIZED TO SIGHT AND TOUCH.

14 * 228.38(d) When to wash. **** OBSERVED EMPLOYEES NOT WASHING HANDS AFTER CHANGING TASKS PRIOR TO WEARING GLOVES AND HANDLING FOOD.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. **** OBSERVED: EMPLOYEE CUTTING VEGETABLES FOR SUSHI AND SALAD USING BARE HAND CONTACT.

25 * 228.77(2)(B) Except as specified under paragraphs (3) - (6) of this section, requires that the packaged food shall be maintained at 5 degrees Celsius (41 degrees Fahrenheit) or less and meet at least one of the following criteria: has an aw of 0.91 or less; has a pH of 4.6 or less; is a meat or poultry product cured at a food processing plant regulated by the USDA or the department using substances specified in 9 CFR §424.21, use of food ingredients and sources of radiation, and is received in an intact package; or is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables. **** SUSHI RICE HAS BOTH VINEGAR AND ALSO TEMPERATURE. NO pH METER FOR VERIFYING pH OF SUSHI RICE.

31 * 228.175(c) Hand drying provision.. * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. **** OBSERVED: HAND SINK MISSING DRYING PROVISIONS AND ALSO USED FOR STORING UTENSILS AND OTHER ITEMS.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. 228.43(a) Hair Restraints effective. *** OBSERVED: PERSONAL DRINKS PLACED ON TABLES AND AREA NEXT TO FOOD PREPARED FOR CUSTOMERS. ALSO OBSERVED: CELL PHONES ON PREP TABLES WHILE PREPARING FOOD.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.

39 228.124(a)(1)(C) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 15 cm (6 inches) above the floor. 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. 228.68(b)(1) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (a) of this section, in the food with their handles above the top of the food and the container. 228.68(b)(2) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. 228.68(b)(5) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. 228.68(b)(6) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §228.114(a)(4)(G) of this title.

8771 STATE HWY 151
San Antonio , TX 78245

Date: 01/13/2021
Score 85

2 Cold holding temperature is 41°F and below.

14 Observed employee donning gloves, after handling personal items, without washing hands. Ensure to wash hands properly prior to donning a new pair of gloves.

18 Plastic "to go" style bags should not be used to store food. Ensure to only use food grade material bags and containers to store food in.

31 Hand sink in sushi bar was blocked by equipment. Ensure hand sinks are easily accessible at all times. Ensure to have paper towels at all hand sinks.

35 Employee observed eating by hand sink, then placing plate on cutting boards. Cutting boards were removed and placed to be rewashed. Personal items were removed.

38 All foods that are being thawed should only be thawed in the following manners: 1. in microwave immediately prior to cooking 2. overnight in cold hold unit holding 41°F and less 3. in sink under running room temperature water

39 Utensils stored in water for reuse, should be stored in water that is held at 135°F

45 All personal drinks, foods, and items should be stored in "Employee Designated Area" that is provided to all employees. This location should be in an area that is away from food and food contact surfaces. All personal drinks should be stored in a cup with lid and straw.

8771 STATE HWY 151
San Antonio , TX 78245

Date: 09/15/2020
Score 94

21 * 228.31(a) Except as specified in (b), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation.

21 HAVE A CERTIFIED FOOD PROGRAM MANAGER PRESENT DURING ALL HOURS OF OPERATION.

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

31 OBSERVED:HAND SINK WAS BLOCKED BY TABLE AND RICE COOKER. UTENSILS PLACED IN HAND SINK.

40 228.125(a)(1) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.

37 228.66(a)(1)(F) Food shall be protected from cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.

37 CHICKEN WAS BEING SORTED AND BAGGED IN GROCERY BAGS. ALL FOODS MUST BE STORED IN FOOD GRADE BAGS NOT RECYCLED GROCERY BAGS.