229.167 (p) (5) improper use of sinks. Provide hand sink to be used for hand washing only. Use this sink is for handwashing only.
09/16/2014
96
Ensure to have a enroll and take a food safety manager course. During the inspection a information sheet list all the locations to take the course. Accordance to city health code, it is required that at least one certified food manager be present during hours of operation.
11/21/2013
97
229.165 (h) (2)thermometer available.Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. 229.165 (h) (3)thin probe available.A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided and readily accessible to accurately measure the temperature in thin foods.
229.165 (k) (14) (E)chemical not used to direction. sanitizer solutions need to be at properconcentration. Bleech and water mixture 50-100ppm/ quats 200ppm.
cooking temperature for mussels is to be 145F for 15 seconds minimum.
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