11851 BANDERA RD
San Antonio , TX 78023

Date: 07/08/2024
Score 96

45 FACILITY WILL NEED TO CONTINUE WITH INTENSIFYING THEIR CLEANING EFFORTS THROUGHOUT THE BUSINESS; ENSURE TO CLEAN LOWER WALLS/FLOORS/BASEBOARDS WHERE FOOD AND OTHER SOILS WERE SEEN; BUSINESS SHOULD FOCUS ON GETTING AREAS UNDERNEATH, IN BETWEEN, AND BEHIND EQUIPMENT; 6-501.12 Cleaning, frequency and RESTRICTIONs..

45 ESTABLISHMENT WILL NEED TO SEAL OPENINGS/CRACKS/GAPS THAT WERE SEEN IN SOME AREAS(CEILING AREA/WALLS) TO HELP EXCLUDE ANY ENTRYWAYS FOR PESTS TO ENTER; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

42 FACILITY WILL NEED TO CLEAN SHELVES/OUTER AREAS OF EQUIPMENT/OTHER NON-FOOD CONTACT SURFACES TO HELP LIMIT FOOD AND OTHER SOIL BUILDUP IN THESE AREAS; 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

39 IN-USE EQUIPMENT/UTENSILS USED FOR OBTAINING BULK PRODUCTS(SUGAR/SALT)SHOULD ALWAYS BE STORED WITH THE HANDLE ABOVE THE FOOD, IF STORING WITHIN THE BULK CONTAINERS; 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.

34 FACILITY SHOULD ENSURE TO CLEAN UP DEAD ROACHES SEEN ON THE LOWER WALL, WITHIN THE BAR AREA, UNDERNEATH THE 3 COMPARTMENT SINK AND OTHER POSSIBLE AREAS; 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

11851 BANDERA RD
San Antonio , TX 78023

Date: 02/21/2024
Score 96

45 ESTABISHMENT WILL NEED TO CONTINUE CLEANING EFFORTS BY CLEANING BEHIND AND UNDER STOVETOP/COOKING AREAS, WHERE FOOD BUILDUP WAS SEEN; IN ADDITION, ENSURE TO CLEAN FLOORS/BASEBOARDS IN FRONT SUSHI AREA, WHERE RICE AND OTHER FOOD DEBRIS WAS SEEN; 6-501.12 Cleaning, frequency and RESTRICTIONs..

3 COOKED, WHITE RICE USED FOR FRYING THAT IS NOT BEING HELD AT A HOT HOLD OF 135 DEGREES F, BEING COOLED DOWN USING APPROVED COOLING METHODS, OR NOT BEING USED/SERVED IMMEDIATELY SHOULD BE PROVIDED WITH A LABEL NOTATING THE DATE AND ALSO THE TIME THE RICE WAS EITHER COOKED OR TAKEN FROM THE COOLER AND PLACED NEAR THE STOVETOP TO USE FOR FRYING, ENSURING TO ALSO NOTATE THE TIME THAT IS 4 HOURS PAST THE TIME IT WAS ORIGINALLY PLACED BY THE STOVETOP(USING TIME AS A PUBLIC HEALTH CONTROL EX: RICE WAS COOKED AND PLACED BY THE STOVETOP AT 12:00 PM TO USE FOR FRYING; A LABEL SHOULD BE PROVIDED, NOTATING 12:00 PM AND THEN 4 HOURS PAST THIS TIME(NOTATE TO USE OR DISCARD BY 4:00 PM); WENT OVER THIS WITH MANAGEMENT; 3-501.16(A)(1) Hot Hold (135°F or higher).

11851 BANDERA RD
San Antonio , TX 78023

Date: 10/26/2023
Score 99

45 CONTINUE WITH CLEANING EFFORTS ON FLOORS/BASEBOARDS IN BACK DRY STORAGE AREA AND IN SOME OTHER PARTS OF THE ESTABLISHMENT; ESTABLISHMENT HAS SHOWN MAJOR IMPROVEMENTS WITH THIS; 6-501.12 Cleaning, frequency and RESTRICTIONs..

11851 BANDERA RD
San Antonio , TX 78023

Date: 06/27/2023
Score 92

27 REACH IN COOLER AT THE FAR END, ALONG THE COOKING LINE,(CLOSEST TO THE HANDWASHING SINK)WAS OBSERVED AT AN AMBIENT TEMPERATURE BETWEEN 49-55 DEGREES F; FOOD ITEMS THAT WERE WITHIN THE REACH IN COOLER(RAW, SHELLED EGGS/NOODLES/MEAT)WERE RELOCATED TO A WORKING REACH IN COOLER AND/OR ICE WAS PLACED WITHIN THE CONTAINER TO KNOCK DOWN THE TEMPERATURE TO 41 DEGREES F AND BELOW; FOOD ITEMS HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS, ACCORDING TO MANAGEMENT.

18 ENSURE TO LABEL ALL WORKING, CHEMICAL SPRAY BOTTLES WITH THE COMMON NAME OF THE CHEMICAL INSIDE; 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

31 DO NOT STORE METAL SCOURING PADS WITHIN THE BASIN OF THE HANDWASHING SINK(SINK NEAR COOKING LINE); 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

31 SOAP DISPENSER AT THE HANDWASHING SINK, ALONG COOKING LINE, WAS NOT DISPENSING SOAP AT THE TIME OF INSPECTION; ENSURE THAT ALL SOAP DISPENSERS ARE WORKING PROPERLY AT ALL HANDWASHING SINKS; 6-301.11 Hand washing cleanser, availability.

45 CONTINUE WITH CLEANING EFFORTS, ESPECIALLY ON FLOORS AND ALONG BASEBOARDS; OBSERVED GRIME, DIRT, AND OTHER SOIL BUILDUP ON THE FLOOR/BASEBOARD UNDERNEATH/BEHIND EQUIPMENT WITHIN THE BAR AREA; FACILITY SHOULD ALSO ENSURE TO CONTINUE WITH CLEANING EFFORTS, BY CLEANING FLOORS/BASEBOARDS WHERE NEEDED WITHIN THE MAIN KITCHEN AREA; CONCENTRATE EFFORTS IN BETWEEN, UNDERNEATH, AND BEHIND EQUIPMENT; 6-501.12 Cleaning, frequency and RESTRICTIONs..

11851 BANDERA RD
San Antonio , TX 78023

Date: 02/21/2023
Score 91

2 ONE OF THE SUSHI COOLERS IN THE FRONT AREA WAS OFF DURING TODAY'S INSPECTION AND RAW SUSHI WAS CONDEMNED; FACILITY WILL NEED TO ENSURE TO CHECK EQUIPMENT TEMPERATURES, AS WELL AS INTERNAL TEMPERATURES OF SUSHI PERIODICALLY, TO ENSURE REFRIGERATED, POTENTIALLY HAZARDOUS FOODS(SUCH AS SUSHI)ARE MAINTAINED AT 41 DEGREES F AND BELOW DURING STORAGE; CONDEMNATION REPORT WAS LEFT WITH FACILITY; 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

18 ENSURE TO STORE FIRST AID KITS IN AN AREA AWAY FROM WHERE PACKAGED FOOD ITEMS/SPICES ARE BEING STORED; 7-201.11 Poisonous/toxic materials or chemicals stored properly.

18 ENSURE TO LABEL ALL WORKING, CHEMICAL SPRAY BOTTLES NOT WITHIN THEIR ORIGINAL CONTAINER WITH THE COMMON NAME OF THE CHEMICAL OR COMMON INGREDIENT OF THAT PARTICULAR CHEMICAL; 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

27 REACH IN COOLER HOLDING RAW SHRIMP/CHICKEN WAS OBSERVED AT AN AMBIENT TEMPERATURE OF 52-54 DEGREES F; RAW CHICKEN WAS OBSERVED AT AN INTERNAL TEMPERATURE OF 61 DEGREES F AND WAS CONDEMNED; FACILITY WILL NEED TO ENSURE THAT ALL REACH IN COOLERS ARE HOLDING A PROPER AMBIENT TEMPERATURE(PREFERABLY SETTING THE COOLER'S THERMOMSTAT BETWEEN 37-38 DEGREES F), WHICH WILL BETTER HELP ENSURE THE INTERNAL TEMPERATURE OF THAT PARTICULAR REFRIGERATED, POTENTIALLY HAZARDOUS FOOD IS BEING MAINTAINED AT 41 DEGREES F AND BELOW; ALL OTHER REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS THAT HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS WERE MOVED TO A WORKING REACH IN COOLER AND/OR THE WALK IN COOLER.

45 ENSURE THAT ALL EMPLOYEE DRINKS ARE STORED BELOW FOOD PREPARATION AREAS AND WHERE FOOD STORAGE IS TO PREVENT POSSIBLE CONTAMINATION; 6-403.11(A) Areas for employees--location.

11851 BANDERA RD
San Antonio , TX 78023

Date: 10/26/2022
Score 90

18 DO NOT STORE PERSONAL HYGIENE ITEMS(LOTIONS AND OTHER PERSONAL ITEMS) ON SHELVES THAT ARE ABOVE FOOD CONTACT SURFACES OR PREPARATION AREAS; ENSURE TO ALSO KEEP FIRST AID ITEMS IN AN AREA AWAY FROM WHERE FOOD STORAGE IS OR WHERE CLEAN AND/OR IN-USE EQUIPMENT AND SINGLE SERVICE TYPE ARTICLES ARE STORED; 7-201.11 Poisonous/toxic materials or chemicals stored properly.

45 STORE PERSONAL DRINKS IN AN AREA THAT IS AWAY AND BELOW FROM WHERE OPEN FOOD HANDLING IS CONDUCTED TO PREVENT POSSIBLE CONTAMINATION FROM OCURRING; 6-403.11(A) Areas for employees--location.

42 CLEAN EXTERIOR SURFACES TO REACH IN COOLERS, MICROWAVES, AND FRYERS WHERE FOOD AND GREASE SOILS WERE PRESENT; ENSURE TO ALSO CLEAN THE SMALL OSCILLATING FAN ALONG THE COOKING LINE, AS MUCH DUST WAS SEEN ON THE EQUIPMENT; 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 CLEAN DUST OBSERVED ON UPPER WALLS AND ON SOME OF THE CEILING TILES; IN ADDITION, CLEAN DUST AND OTHER PARTICLES AROUND SOME OF THE VENTS; CONTINUE CLEANING ALONG BASEBOARDS AND FLOORS, ESPECIALLY AREAS UNDERNEATH AND BEHIND EQUIPMENT, WHERE VISIBILITY IS LOWER; 6-501.12 Cleaning, frequency and RESTRICTIONs..

43 THE LIGHT INTENSITY WITHIN THE WALK IN COOLER WAS SLIGHTLY DIM AND ESTABLISHMENT SHOULD PROVIDE MORE LUXES, ESPECIALLY TO HELP WITH CLEANING EFFORTS, WHEN THIS NEEDS TO BE DONE; CORRECT PRIOR TO NEXT INSPECTION; 6-303.11(C) The light intensity shall be at least 540 lux (50 foot candles).

19 ESTABLISHMENT WILL NEED TO ENSURE THAT THE ICE BIN DRAIN LINE TO THE ICE MACHINE HAS A SUFFICIENT AIR GAP; CURRENTLY AN AIR BREAK WAS SEEN; CORRECT BY 10/31/22 TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES; 5-202.13 Backflow prevention, air gap.

37 ESTABLISHMENT WILL NEED TO KEEP BOXES AT LEAST 6" OFF THE GROUND WITHIN THE WALK IN FREEZER; 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

11851 BANDERA RD
San Antonio , TX 78023

Date: 06/27/2022
Score 91

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. AT INSPECTION: ENCOUNTERED ACCUMULATIONS OF FOOD DEBRIS, GREASE/DUST, OTHER DEBRIS ON THE SURFACE OF: 1) THE COUNTER ABOVE THE FOOD PREPARATION/GRILL AREA, USED TO STORE/HOLD FOOD DISHES/FOOD CONTAINERS 2) ON THE EXTERIOR SURFACES AND THE EXTERIOR COVERS OF THE BINS USED TO HOLD BULK SALT AND SUGAR.

9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. ENCOUNTERED RAW SHELLED EGGS BEING HELD OVER/BEING STORED ABOVE RAW CHICKEN AND RAW BEEF.

10 4-601.11(A) Food-contact surfaces clean to sight and touch. AT INSPECTION: ENCOUNTERED THE SCOOPS USED FOR DISPENSING SALT AND SUGAR WITH ACCUMULATIONS OF DRIED SALT AND SUGAR ON THE SURFACES OF THE SCOOP

39 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. AT INSPECTION: ENCOUNTERED A FOOD BOWL, WITHOUT A HANDLE, BEING USED TO DISPENSE COOKED RICE. IN THE PAUSE OF THE FOOD PREPARATION PROCESS, THE BOWL WAS BEING STORED IN AND ON THE RICE. ONLY PROPERLY DESIGNED DISPENSING UTENSIL, DESIGNED WITH DISPENSING HANDLES, ARE TO BE USED

35 2-402.11 Hair Restraints effective. (A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. AT INSPECTION: ENCOUNTERED THE SUSHI CHEF AND A FOOD PREPARATION EMPLYEE, BOTH INVOLVED IN THE FOOD PRODUCTION PROCESS, NOT WEARING PRESCRIBED BEARD GUARDS. IN ADDITION, SUSHI CHEF NOT WEARING A HAIR RESTRAINT. ONLY WEARING A BANDANA TYPE GARMENT AT THE FOREHEAD.

11851 BANDERA RD
San Antonio , TX 78023

Date: 03/14/2022
Score 94

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. FOOD SHALL BE PROTECTED FROM POSSIBLE CROSS CONTAMINATION BY STORING RAW ANIMAL FOOD IN MANNER THAT SEPERATES AND ARRANGES DIFFERENT ANIMAL FOODS ON SHELVING INSIDE COLD HOLD UNITS. AT INSPECTION, FOUND RAW SHELLED EGGS BEING STORED ON SHELVING OVER RAW, UNCOVERED SHELLFISH/MOLLUSK AND OVER CHICKEN AND BEEF

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(8) Food protected from cross contamination by separating fruits and vegetables from ready-to-eat food.

37 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination. AIR VENTS AND FANS IN AND ABOVE THE KITCHEN/FOOD PREPARATION AREAS, MUST BE CLEANED AND ALL ACCUMULATIONS OF DIRT/DUST DEBRIS REMOVED

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. ALL SHELVING USED FOR THE HOLDING/STORAGE OF FOOD DISHES AND FOOD CONTAINERS SHALL BE MAINTAINED CLEAN AND FREE OF ALL ACCUMULATIONS OF DIRT/DUST/DEBRIS/FOOD DEBRIS

45 6-501.114 Maintaining premises, unnecessary items and litter. 6-501.12 Cleaning, frequency and RESTRICTIONs. THE FLOORS AND SHELVING OF THE DRY STORAGE AREA MUST BE SWEPT/MOPPED/CLEANED AND ALL SPILLED FOOD PRODUCTS AND ACCUMULATIONS REMOVED. IN ADDITION, ALL SHELVING AREAS BEHIND THE BAR, AT THE FRONT OF THE ESTABLISHMENT, SHALL BE CLEANED AND MADE FREE OF ALL ACCUMULATIONS OF DEBRIS/DIRT/FOOD DEBRIS/. INCLUDING INSIDE ALL THE CABINETS

11851 BANDERA RD
San Antonio , TX 78023

Date: 12/01/2021
Score 89

46 228.176(b) Toilet tissue, availability. MISSING TOILET TISSUE AT EMPLOYEE RESTROOM LOCATED IN THE WAREWASHING/DRY STORAGE AREA.

31 * 228.38(b)(3) Disposable paper towels used to avoid re-contaminating hands if manually operated faucet handles on a hand washing sink or the handle of a restroom door. * 228.175(c) Hand drying provision.. ALL HANDWASHING FACILITIES MUST BE SUPPLIED WITH A SUPPLY OF DISPOSABLE PAPER TOWELS TO BE USED FOR HAND DRYING AND HANDLING OF FAUCET HANDLES AND DOOR HANDLES

29 * 228.108(b) Food thermometers provided and accessible. ALL REFRIGERATOR AND FREEZER UNITS MUST BE SUPPLIED WITH A WORKING INTERNAL THEMOMETER. THERMOMETERS TO BE LOCATED TOWARDS THE FRONT OF THE UNIT, BEING IT IS THE WARMEST AREA OF THE INTERIOR.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. (a) Preventing contamination from hands. (1) Food employees shall wash their hands as specified under §228.38 of this title (relating to Management and Personnel). (2) Except when washing fruits and vegetables as specified under section §228.66(f) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P [15] (3) Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. P [15] (4) paragraph (2) of this section does not apply to a food employee that contacts exposed, ready-to-eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (A) contains a raw animal food and is to be cooked in the food establishment to heat all parts of the food to the minimum temperatures specified in §228.71(a)(1)-(2) or (b) of this title; or (B) does not contain a raw animal food but is to be cooked in the food establishment to heat all parts of the food to a temperature of at least 63 degrees Celsius (145 degrees Fahrenheit). AT INSPECTION: WITNESSED COOK/FOOD PREPARATION EMPLOYEE HANDLING RTE FRESH VEGETABLES (SALAD GREENS) AND ALSO HANDLING RAW/PARTIALLY COOKED PRODUCT, THAT REQUIRED DEEP FRYING TO COMPLETE COOKING PROCESS, AND HANDLING COOKED/FRIED FOOD, WITH BARE HANDS. DID NOT WASH HANDS BETWEEN PROCEDURES

2 * 228.71(d)(3) Cold Hold (41°F/45°F or below)--non-continuous cooking. AT INSPECTION: ENCOUNTERED AT LEAST TWO REACH-IN COOLERS NOT HOLDING THE REQUIRED PROPER INTERNAL TEMPERATURES FOR HOLDING RAW SEA FOOD, SAUCES, NOT FULLY COOKED SEA FOOD PRODUCTS

11851 BANDERA RD
San Antonio , TX 78023

Date: 08/05/2021
Score 85

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). (f) Time/temperature controlledfor safety food, hot and cold holding. (1) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under subsection(i) of this section, and except as specified in paragraphs(2)and (3)of this subsection, time/temperature control for safety food shall be maintained: AT INSPECTION, REACH IN COOLERS IN THE KITCHEN/GRILL AREA, FOUND NOT HOLDING TEMPERATURE AT REQUIRED DEGREES FARENTHEIT. TEMPERATURE MEASURED WAS 58 DEGREES. RAW/UNCOOKED BEEF AND CHICKEN BEING HELD IN SAID EQUIPMENT.

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. AT INSPECTION: RAW SHELLED EGGS BEING HELD ABOVE COOKED/PREPARED FOODS AND RAW VEGETABLES NOT SEPERATED ON SHELVES IN WALK IN COOLER

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. ALL WORKING CONTAINERS OF MATERIALS/LIQUIDS MUST BE LABELED WITH THE COMMON NAME OF THE CHEMICAL HELD WITHIN

18 * 228.203 Poisonous/toxic materials or chemicals stored properly. POISONOUS/TOXIC MATERIALS AND/OR CHEMICALS MUST BE STORED PROPERLY AND AWAY FROM ALL FOODS AND FOOD PREPARATION AREAS AND UTENSILS. AT INSPECTION: ENCOUNTERED CONTAINER OF LIQUID LIGHTER FLUID ON SHELVE ABOVE FOOD PREPARATION AREA

24 * 228.72(b)(1) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain and have accessible the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. AT INSPECTION: RECORDS NOT AVAILABLE FOR REVIEW.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. * 228.75(g)(3) Date marking combined ingredients for RTE/ TCS food.

39 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. IMPROPER USE OF IN-USE UTENSILS. USING EATING/SERVING DISHES FOR DISPENSING UTENSILS

40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. ALL SINGLE USE TO-GO FOOD CONTAINERS TO BE MAINTAINED IN PROTECTIVE COVER OR STORED INSIDE COVERED CONTAINERS

11851 BANDERA RD
San Antonio , TX 78023

Date: 02/08/2021
Score 92

39 228.125(c)(1) Preset tableware. If tableware is preset except as specified in paragraph (2) of this subsection, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. 228.125(c)(2) Preset tableware may be exposed if: (A) unused settings are removed when a consumer is seated; or (B) settings not removed when a consumer is seated are cleaned and sanitized before further use.

40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. TO ENSURE THAT SINGLE-SERVE/SINGLE USE FOOD CONTAINERS, USED TO PACKAGE FOOD ORDERED TO-GO, ARE MAINTAINED CLEAN AND ARE PROTECTED FROM ENVIRONMENTAL CONTAMINATION,STORE/MAINTAIN ALL SUCH CONTAINERS IN THE ORIGINAL PROTECTIVE PLASTIC SLEEVES THAT SAID ARE SHIPPED IN.

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. ALL FOOD ITEMS, STORED IN WALK IN REFRIGERATOR OR WALK IN FREEZER MUST BE STORED AT LEAST 6 INCHES OFF OF THE FLOOR.

24 * 228.72(b)(1) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain and have accessible the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. * 228.72(b)(3) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (a)(2)(C), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (a)(2)(D) shall be obtained by the person in charge and retained in the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. AT TIME OF INSPECTION, DOCUMENTATION COULD NOT BE PRESENTED REGARDING PRODUCTION AND FEEDING SOURCES OF FISH PRODUCT

9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. AT INSPECTION: RAW UNCOOKED FOODS AND COOKED/PREPARED FOODS AND RAW VEGETABLES NOT SEPERATED ON SHELVES IN WALK IN COOLER

11851 BANDERA RD
San Antonio , TX 78023

Date: 11/20/2020
Score 90

24 * 228.72(b)(1) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain and have accessible the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. * 228.72(b)(3) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (a)(2)(C), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (a)(2)(D) shall be obtained by the person in charge and retained in the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. AT TIME OF INSPECTION, DOCUMENTATION COULD NOT BE PRESENTED REGARDING PRODUCTION AND FEEDING SOURCES OF FISH PRODUCT. Establishment will need to ensure that it keeps documentation for all farm raised/aquacultured fish(salmon and tilapia)showing that these fish are raised in net-pens or raised in land-based operations(ponds or tanks) and are fed formulated feed, such as pellets, that contain no live parasites infective to the aquacultured fish

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. ALL FOOD ITEMS, STORED IN WALK IN REFRIGERATOR OR WALK IN FREEZER MUST BE STORED AT LEAST 6 INCHES OFF OF THE FLOOR.

40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. TO ENSURE THAT SINGLE-SERVE/SINGLE USE FOOD CONTAINERS, USED TO PACKAGE FOOD ORDERED TO-GO, ARE MAINTAINED CLEAN AND ARE PROTECTED FROM ENVIRONMENTAL CONTAMINATION,STORE/MAINTAIN ALL SUCH CONTAINERS IN THE ORIGINAL PROTECTIVE PLASTIC SLEEVES THAT SAID ARE SHIPPED IN.

28 * 228.75(g)(2) Date marking commercially prepared RTE/ TCS food. * 228.75(g)(3) Date marking combined ingredients for RTE/ TCS food. (g) Ready-to-eat, time/temperature control for safety food, date marking. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this paragraph: Pf [28] (A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28] and (B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety ( (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS) food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first- prepared ingredient. Pf [28] (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (A) using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety (TCS) food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (1) of this subsection; (C) marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (2) of this subsection;

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AT INSPECTION, THE TEST STRIPS THAT ACCURATELY MEASURE THE CONCENTRATION IN mg/L OF SANITIZING SOLUTIONS WAS NOT PROVIDED AT MECHANICAL WAREWASHING MACHINE. EMPLOYEES MUST BE TRAINED ON HOW TO TEST FOR PROPER ph LEVELS AND HOW TO DO SO.

35 228.43(a) Hair Restraints effective. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. [35] (b) This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. AT INSPECTION: INSPECTOR HAD TO REMIND SEVERAL FOOD EMPLOYEES, DIRECTLY AND ACTIVELY INVOLVED IN FOOR PREPARATION ACTIVITIES TO DON HAIR RESTRAINTS.

39 228.125(c)(1) Preset tableware. If tableware is preset except as specified in paragraph (2) of this subsection, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. PRESET TABLEWARE, INCLUDING PRESET/PREWRAPPED EATING UTENSILS SHOULD BE PROTECTED FROM CONTAMINATION BY INVERTING AND/OR WRAPPING EATING UTENSILS IN MANNER THAT PROTECTS/COVERS THE FOOD AND MOUTH CONTACT SURFACES OF SAID UTENSILS. AT INSPECTION, PRESET/PREWRAPPED DINNER WARE WAS IN MANNER THAT THE FOOD CONTACT AREA WAS LEFT UNPROTECTED BY WRAPPING. REMOVE ALL PRESET WARES WHEN NOT IN USE

11851 BANDERA RD
San Antonio , TX 78023

Date: 09/21/2020
Score 90

10 FACILITY WILL NEED TO ENSURE THAT ALL FOOD CONTACT SURFACES ARE CLEAN TO SIGHT/TOUCH TO THE BEST OF ITS ABILITY; OBSERVED SUGAR DISPENSER WITH HARDENED SUGAR CRYSTALS ON THE DISPENSER; UTENSILS CONTACTING NON- POTENTIALLY HAZARDOUS FOODS SHOULD BE CLEANED AT LEAST ONCE/DAY OR AS NEEDED; BULK CONTAINERS ALSO NEED TO BE CLEANED, AS SOME OF THE CONTAINERS WERE OBSERVED DIRTY AROUND THE CONTAINER AND THE LID; * 228.113(1) Food-contact surfaces clean to sight and touch.

18 DO NOT STORE RUBBING ALCOHOL ON THE SAME SHELF HOLDING SPICES AND OTHER FOOD ITEMS; THESE TYPE OF ITEMS SHOULD BE KEPT IN AN AREA WITH OTHER SIMILAR FIRST AID TYPE ITEMS DURING STORAGE; * 228.203 Poisonous/toxic materials or chemicals stored properly.

37 KEEP BOXES WITHIN THE WALK IN FREEZER AT LEAST 6" OFF THE GROUND DURING STORAGE; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

39 MAKE SURE TO STORE DISPENSERS/SCOOPERS WITH THE HANDLE ABOVE THE FOOD ITEM, IF STORING THESE TYPE OF UTENSILS WITHIN BULK CONTAINERS; 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.

42 CLEAN INTERIOR OF SOME OF THE REACH IN COOLERS; MAKE SURE TO ALSO CLEAN OTHER NON-FOOD CONTACT SURFACES TO HELP LIMIT THE BUILDUP OF FOOD SOILS(MICROWAVE/KNOBS TO SINKS/ETC.); 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 GENERAL CLEANING IS NEEDED ON FLOORS, ESPECIALLY AREAS THAT ARE NOT VISIBLE(BEHIND AND UNDERNEATH SHELVES/MAJOR COOKING EQUIPMENT); MAKE SURE TO WIPE DOWN WALLS AND CLEAN CEILING TILES WHERE NEEDED; 228.186(b) Cleaning, frequency and RESTRICTIONs..

11851 BANDERA RD
San Antonio , TX 78023

Date: 03/17/2020
Score 94

18 ESTABLISHMENT WILL NEED TO PROPERLY LABEL ALL WORKING CHEMICAL SPRAY BOTTLES WITH THE COMMON NAME OF THE CHEMICAL INSIDE; * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

42 CLEAN NON-FOOD CONTACT SURFACES, SUCH AS WIRED SHELVES AND AROUND THE OUTSIDE OF THE MEASURING SCALE, WHERE FOOD GRIME AND DUST WERE SEEN; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 CLEAN CEILING TILES AND WALLS WHERE DUST ACCUMULATION WAS SEEN; 228.186(b) Cleaning, frequency and RESTRICTIONs..

37 KEEP BOXES WITHIN THE WALK IN FREEZER AND SOME SOY SAUCE BULK CONTAINERS OFF THE GROUND DURING STORAGE; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

11851 BANDERA RD
San Antonio , TX 78023

Date: 11/14/2019
Score 92

31 DO NOT STORE BOWLS/OTHER EQUIPMENT WITHIN THE HAND WASHING SINK(OBSERVED IN THE SUSHI PREPARATION AREA); HAND WASHING SINKS SHOULD ONLY BE USED FOR HAND WASHING; * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

35 ALL EMPLOYEES ENGAGING IN OPEN FOOD HANDLING ARE REQUIRED TO WEAR A HAIR RESTRAINT/HAT AT ALL TIMES; 228.43(a) Hair Restraints effective.

37 STORE BOXES SEEN IN THE WALK IN COOLER/WALK IN FREEZER AT LEAST 6" OFF THE GROUND; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor; WORKING CONTAINERS CAN BE STORED LESS THAN 6" OFF THE GROUND, BUT NEED TO BE OFF THE GROUND AND STORED ON CASE LOT HANDLING EQUIPMENT/PALLETS/ETC.; 228.69(a)(2) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment.

39 MAKE SURE TO USE DISPENSERS WITH HANDLES WHENEVER KEEPING DISPENSERS STORED WITHIN THE BULK BINS(OBSERVED SEVERAL BULK BIN CONTAINERS WITH DISPENSERS WITHOUT HANDLES BURIED IN THE FOOD/BULK PRODUCT DURING STORAGE); 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.

40 KEEP SINGLE SERVICE TYPE ARTICLES STORED EITHER IN THE ORIGINAL PACKAGE OR INVERTED ON A CLEAN SHELF(TO GO TRAYS); 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection.

42 CLEAN SEVERAL NON-FOOD CONTACT SURFACES: SMALL OSCILLATING FAN WITHIN THE WARE WASHING AREA; OUTSIDE OF COOKING EQUIPMENT AND FRYERS DUE TO FOOD SOILS; SHELVES HOLDING BOXES OF OILS(FOOD GRIME); CLEAN PIPES BEHIND COOKING EQUIPMENT DUE TO GREASE BUILDUP; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 ESTABLISHMENT WILL NEED TO CLEAN FOOD DEBRIS OFF OF FLOORS OBSERVED BEHIND AND UNDERNEATH EQUIPMENT WITHIN THE SUSHI PREPARATION AREA; MAKE SURE TO CLEAN FLOORS WITHIN THE KITCHEN AREA WHERE NEEDED, AS WELL(AREAS WERE SHOWN TO MANAGEMENT; MUCH DIRT/GRIME/FOOD BUILDUP SEEN IN THESE NON-VISIBLE AREAS); 228.186(b) Cleaning, frequency and RESTRICTIONs..

45 FACILITY WILL NEED TO MAKE SURE TO KEEP A DESIGNATED AREA FOR EMPLOYEE'S PERSONAL HYGIENE ITEMS AND DRINKS; THESE ITEMS SHOULD NOT BE STORED ON THE SAME SHELF HOLDING CLEAN EQUIPMENT AND FOOD AND SHOULD NOT BE STORED ABOVE THESE ITEMS; 228.183(a) Areas for employees--location.