Facility
Related Reports MR TERIYAKI
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.
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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