8603 STATE HWY 151
San Antonio , TX 78245

Date: 04/24/2025
Score 93

3 Observed that the Pork Gyoza had internal temperatures of 122- and 130-degrees Fahrenheit (F) under the heat lamp near the steam table. All hot Time/ Temperature Control for Safety (TCS) food MUST maintain internal temperatures of 135 F or higher after they have finished cooking or being fried. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds, warming racks, steam tables, ovens, and steamers. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. Have a maintenance technician check on the steam table if it does NOT raise the temperature after the staff turn up the heat settings. The inspector highly recommended that the pork gyoza be fried to order or to turn up the heat settings for the heat lamp or steam table. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

25 Observed that the Food Handlers were using vinegar to acidify the Sushi rice for Food Safety reasons. The inspector told the establishment staff that they may perform this process, but they NEED to submit a Hazard Analysis and Critical Control Point (HACCP) plan to ensure that they are acidifying the Sushi rice to the correct pH level (less than 4.2 on the pH scale). The HACCP plan drafted by the establishment MUST be submitted to the inspector who shall then show the documentation to the Food and Environmental department Manager for approval. Please ensure that paperwork on site is readily available during each inspection documenting the acidity of the Sushi rice and that it is below 4.2. The staff sent the inspector a draft of their HACCP plan via email on 04/28/2025. The approval of the HACCP plan is pending. Ensure the following: 3-502.11(C)(1) Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation. 8-103.11 Documentation of proposed variance and justification.

22 Observed that one of the Food Handlers on site was missing a Food Handler certificate that is NOT expired. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The staff may show the certificate physically or digitally during the inspection (on their cell phones or company computer). The establishment and Food Handlers are responsible for renewing the certifications before they expire. New employees have thirty (30) days from their hire date to become Food Handler certified. If food handlers from other establishments come in to sub or assist the establishment, then they MUST still provide a copy of their Food Handler certification that is NOT expired. The Food Handler certificate MUST show a completion date and an Expiration date. Update (04/28/2025): The Food Handler received a new certification that was completed on 04/28/2025 (valid for two whole years from date of completion). Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria.

8603 STATE HWY 151
San Antonio , TX 78245

Date: 10/10/2024
Score 90

21 Observed that the Certified Food Manager was NOT present during the first half of the inspection. There MUST always be a Certified Food Manager (CFM) on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the Food Handler that was left in charge and one other responsible Food Handler become CFMs so that the main CFM may leave for any of the following reasons: they go on vacation, they take sick days, or if they need to step out to perform a grocery run. The CFM MUST always have an UNEXPIRED certification, and they are responsible for renewing the certification before it expires. Ensure the following: 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.

29 Observed that the concentration of the Bleach/ Chlorine solution inside of the red sanitizer bucket was at 200 Parts Per Million (PPM). Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. The staff dumped the strong sanitizer and made a new solution with a concentration of 100 PPM. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

3 Observed cooked chicken at a temperature of 90 to 92 degrees Fahrenheit (F). The inspector has educated the staff that the cooked chicken MUST be stored in a steam table, a crock pot, or any other hot hold unit that keeps the food at 135 F or higher. If the establishment owner wishes to store Time/ Temperature Control for Safety food at ambient room temperature, then they MUST submit a Hazard Analysis Critical Control Point (HACCP) Plan or a Variance Plan that documents how they use Time as a Public Health Control. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit or higher when they are within hot holds. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

9 Observed raw shrimp stored above bottles of Lo Mein Sauce. The inspector educated/ reminded the staff to store raw shrimp below all Ready to Eat (RTE) and Time/ Temperature Control for Safety (TCS) food and beverages. Ensure that raw food and meats are stored below Ready to Eat (RTE) foods such as chopped vegetables, cooked foods, and whole produce. Ensure the correct order for raw meats to prevent cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The Food Handler moved the raw shrimp to another cold hold unit. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.