229.167 (p) (5) improper use of hand-sinks....keep items out of the hand-sinks...COS
229.167 (e) (3) (A) no paper towels in employee restroom....COS
01/14/2016
93
229.167 (e) (2) no soap....place soap at the handsink by the 3 compartment sink..
06/08/2015
97
No violation noted during this evaluation.
03/30/2015
100
Ch 13, Art II, section 13-26 Display Food Permit.
229.164 (f) (2) (A) (ii) (I) separation of meats...keep meats on bottom shelf of the walkin cooler and veggies on top...
229.164 (p) (2) (B) 229.164 (o) (9) (A) (iv)no written records and pH logs for sushi rice. §229.164(o)(9) The TFER states that if time only is used as the public health control: 1) the food shall be labeled with the discard time 2) the food shall be used or discarded within 4 hours from the time when the food is removed from temperature control 3) out-of-temperature control food that is not time-labeled or that is marked with a time that exceeds 4 hours shall be discarded 4) written procedures for using time only as a public health control shall be maintained in the food establishment. Required documents include: (1) Standard Operating Procedures (SOP) document. (2) A temperature log (product, date, cook time, discard time). (3) Product time labels (stickers, dots)
229.165 (g) (1) equipment not sufficent...the small reachin refrigerator must be repaired or replaced in or to hold raw meats at 41F or colder.
229.164 (o) (6) (B) (ii)...sliced tomato and othe sliced veggies must be 41F or colder.
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