Facility
Related Reports UMIYA
11075 IH 10 W
San Antonio , TX 78230
Date: 09/26/2024
Score 97
37 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. Condiments found being stored in the ice bin. Condiments should not be stored in an ice bin when the ice itself is used for consumption.
31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. ENSURE NOT TO STORE NOTHING IN THE HANDSINK. THE HANDSINK IS ONLY USED FOR HANDWASHING PURPOSES.
UMIYA
11075 IH 10 W
San Antonio , TX 78230
Date: 02/05/2024
Score 96
14 2-301.14 When to wash. 2-301-12(B) Cleaning procedure--steps.
OBSERVED EMPLOYEE WASHING HANDS WITH GLOVES ON. ENSURE ALL EMPLOYEES REMOVE GLOVES BEFORE PROCEDING WITH HANDWASHING PROCEDURES.
37 228.222(d)(4) Protection from contamination. Food-contact surfaces.
OBSERVED DARK RESIDUE BUILD-UP ON THE INSIDE OF THE DRINK NOZZLES ON THE SODA DISPENSER.
ENSURE DRINK DISPENSER NOZZLES ARE CLEANED DAILY TO PREVENT BUILD UP OF DARK RESIDUE.
UMIYA
11075 IH 10 W
San Antonio , TX 78230
Date: 10/03/2023
Score 94
3 3-501.16(A)(1) Hot Hold (135°F or higher). HOT HOLD CONTAINERS STORING RICE FOUND TURNED OFF AND LEFT OUT LAST NIGHT. ALL THE RICE STORED IN THESE CONTAINERS WERE DISCARDED.
14 2-301.14 When to wash. OBSERVED EMPLOYEES WAITING OUTSIDE TO BE LET INTO THE ESTABLISHMENT. NONE OF THE EMPLOYEES WASHED THIER HANDS BEFORE PREPARING FOOD. WHEN EMPLOYEES COMES TO WORK, THE FIRST THING THAT AN EMPLOYEE MUST DO IS WASH THIER HANDS BEFORE HANDLING FOOD.
UMIYA
11075 IH 10 W
San Antonio , TX 78230
Date: 03/23/2023
Score 94
22 228.31(d) Food Handler Training criteria. FOOD HANDLER RECORDS WERE NOT AVAILABLE DURING THE INSPECTION.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ENSURE TO CLEAN ON TOP OF THE SHELF THAT IS BEING USED TO STORE TO GO CONTAIERS.
14 2-301.14 When to wash. OBSERVED EMPLOYEE WASHING THERE HANDS WITH GLOVES ON. ALWAYS TAKE OFF THE SINGLE USE GLOVES, WASH THEIR HANDS AND THEN PUT ON NEW GLOVES.
UMIYA
11075 IH 10 W
San Antonio , TX 78230
Date: 10/26/2022
Score 85
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
A) Except during preparation, cooking, or cooling, or when time is
used as the public health control as specified under §3-501.19, and
except as specified under ¶ (B) and in ¶ (C ) of this section,
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained
AT INSPECTION:
ENCOUNTERED SEVERAL CALDRONS OF COOKED RICE, BEING USED FOR SUSHI DISHES, BEING HELD AT ROOM TEMPERATURE. NO DOCUMENTATION PRESENT FOR USING TIME AS A SAFETY CONTROL MECHANISM.
MUST HAVE A WRITTEN PROCEDURE IN PLACE FOR KEEPING COOKED FOODS OF TEMPERATURE, WHILE USING TIME AS A PUBLIC HEALTH CONTROL
6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment.
WRITTEN PROCEDURES MUST BE MAINTAINED ON SITE FOR USING TIME AS A PUBLIC HEALTH CONTROL MEASURE
REQUIRED FOR
1) SUSHI RICE
21 2.103.11 Person in charge. The person in charge shall ensure that §228.34 (1-15) Relating to Duties of PIC are met.
228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
AT INSPECTION:
MANAGER ON DUTY DID NOT HAVE A CERTIFICATE OF A CERTIFIED FOOD SAFETY MANAGER. PROOF OF HOLDING SAID CERTIFICATE COULD NOT BE PRODUCED.
34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
6-202.13 Insect control devices, design and installation.
AT INSPECTION:
ENCOUNTERED SIX FLYING INSECT STICKY-TAPE TRAPS, STATIONED FROM CEILING, IN SEVERAL AREAS OF THE KITHCEN, DIRECTLY OVER FOOD COOKING/FOOD PREPARATION AREAS
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
PERSONAL DRINKS MUST BE HELD IN COVERED CONTAINERS/CUPS, WITH LIDS AND STRAWS.
AT INSPECTION:
ENCOUNTERED SEVERAL OPEN CONTAINERS OF PERSONAL DRINKS, IN SEVERAL DIFFERENT AREAS THROUGHOUT KITCHEN
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.
31 6-301.12 Hand drying provision..
EVERY HANDSINK MUST BE SUPPLIED WITH HAND DRYING PAPER TOWELS, AT ALL TIMES.
AT INSPECTION:
FOUR OF THE HANDSINKS, INSIDE THE KITCHEN AREA, WERE WITHOUT A SUPPLY OF PAPER TOWELS FOR HAND DRYING.
MANAGER COULD NOT ANSWER INSPECTOR'S QUESTIONS ABOUT HOW EMPLOYEES WERE DRYING HANDS.
40 4-502.13(A) Single-service and single-use articles may not be reused.
IMMPROPER USE OF SINGLE-USE FOOD CONTAINERS. AT INSPECTION: ENCOUNTERED SINGLE-USE PLASTIC CONTAINERS BEING USED AS MEASURING DEVICES, FOR SALTS, SUGARS, COOKED RICE
44 5-501.113(A)(1) Covering receptacles. if contain food residue and are not in continuous use. 5-501.15(A) Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the establishment shall be designed and constructed to have tight-fitting lids, doors, or covers.
AT INSPECTION:
ENCOUNTERED BOTH DUMPSTERS, LOCATED OUTSIDE ESTABLISHMENT, WITH THE LIDS HELD OPEN, WHILE NOT IN CONTINUOUS USE
39 4-904.13(A) Preset tableware. If tableware is preset except as specified in paragraph (B) of this subsection, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
4-904.11(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
AT INSPECTION:
ENCOUNTERED ALL PREWRAPPED DINNER WARE, WITH THE FOOD/MOUTH CONTACT SURFACES EXPOSED
UMIYA
11075 IH 10 W
San Antonio , TX 78230
Date: 08/23/2022
Score 91
2 3-501.16(A)(2) Cold Hold (41°F or below). Observe fish used to make sushi were around 50 degrees F or more. See Remarks. Observed the rice used to make the sushi was at room temperature. See Remarks.
18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed working container, spray container, without labeling with the common name of the chemical. Label containers.
7 3-402.11(A)(1) Parasite destruction, shall be frozen and stored at a temperature of -4°F or below for (7 days) in a freezer. Observed there was no documentation that the fish was frozen to specific temperatures for specific times for parasite destruction. See Remarks.
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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