- 229.164 (o) (6) (A) PHF>135; Establishment will need to keep shrimp tempura at an internal temperature of 135 degrees F and above; if this is hard to do, then facility may mark container holding shrimp tempura showing what time food product was taken off temperature control.
|
03/22/2016 | 95 |
- Establishment needs to make sure and keep documentation on proper bare hand contact of ready to eat foods; (sushi); observed employee preparing ready to eat sushi with bare hands; establishment needs to make sure and use two preventive measures; see handout given. 229.164 (e) (1) (D) (ii)Bare hand documentation.
- Provide soap/paper towels at handwashing sink near sushi preparation area at all times. 229.167 (e) (2) no soap.
- There was some evidence of rodent droppings in front area where sushi is prepared(observed on floor along baseboard); Terminix was out this morning to treat facility; had management clean these areas up.
- 229.168 (a) toxics not labeled; Make sure to label toxic spray bottle underneath handwashing sink in front sushi preparation area with the common name of the chemical inside.
|
11/25/2015 | 87 |
- Facility will need to make sure that employees wash hands in the designated handwashing sink and not within the 3 compartment sink.
- Establishment will need to make sure to keep handwashing sink free/accessible at all times. 229.166 (i) (1) (A)HWS not accessible.
- 229.168 (d) (2) (A) (ii) not according to label; establishment will need to remove raid product, since this type of insecticide is not approved within a restaurant.
- Establishment will need to make sure and label all working spray bottles with the common name of the chemical inside(working bottle underneath sink within sushi prep area); also make sure to label all spray bottles that might contain only oil within it. 229.168 (b) working container not labeled.
- 229.165 (r) (3) (D)no sanitization; Mechanical warewashing machine was not dispensing final sanitizer(bleach); no reading was obtained; will need to make sure that final reading is 50 to 100 ppm. ***Establishment will need to cease using warewashing machine and do everything manual until machine is serviced.
|
09/25/2015 | 87 |
- There is still some evidence of rodent droppings along front area(mainly near handwashing sink and on shelves); make sure to use approved pest control measures to treat these areas; pest control(Terminix serviced establishment on 6/5/15 and 6/6/15).
|
06/12/2015 | 97 |
- Provide paper towels at employee handwashing station. 229.167 (e) (3) (A) no towels.
- There were some rodent droppings observed on ground along front area/bar/sushi preparation area; pest control had serviced facility yesterday and glue traps were placed in areas where rodent droppings were observed; establishment should keep intensifying efforts to minimize the presence of these pests through approved pest control measures.
- Establishment needs to make sure and label all working spray bottles with the common name of the chemical inside. 229.168 (b) working container not labeled.
|
02/19/2015 | 91 |
- Establishment needs to make sure that all refrigerated, potentially hazardous foods that need to be refrigerated are maintained at 41 degrees F and below; raw tiger shrimp(45.6 degrees F); raw beef(46.1 degrees F); these food items have not been off temperature for more than 4 hours, according to management; will need to have small reach in cooler across from stovetop/cooking area and other reach in cooler(newer model)serviced, since these were observed not holding an ambient air temperature of at least 41 degrees F.
- Establishment needs to stress to employees on proper handwashing; all employees need to make sure and wash hands correctly with soap and warm running water for at least 20 seconds. Make sure to get a good lather and rub hands vigourously together; employee seen not washing hands correctly with soap after placing raw fish in batter and placing food item in fryer. 229.163 (h) (9) contaminate hands.
- Employees should always wash hands correctly in the designated employee handwash sink and not within the 3 compartment sink; a proper handwash is not just rinsing hands under running water, but using soap/warm running water(100 degrees F)and creating a good lather and washing for at least 20 seconds, rubbing hands vigourously. Employees should then use a paper towel to dry hands off and not shake hands off or wipe on clothes/apron.
- 229.167 (e) (3) (A) no towels; Make sure to provide paper towels to employee handwashing sink in front sushi preparation area.
- 229.167(p)(11)(C)rodents; There is many rodent droppings in front sushi area(underneath and all along entire area, starting from handwash sink and ending past the 3 compartment sink; also need to concentrate efforts in cleaning and treating rodents underneath shelf holding bulk item products. Make sure to use approved pest control measures and approved pesticides.
- 229.168 (c) (1) toxics stored; Do not store toxic chemicals near clean kitchenware and keep toxics away from areas where boxed soda syrup lines are located, as possible cross contamination might occur.
- Establishment needs to make sure that at least one employee is food manager certified and is physically present during each 12 hour shift or hours of operation; management informs me that their is an employee that is food manager certified, but employee was not present during inspection.
|
10/08/2014 | 75 |
- Establishment will be required to submit a HACCP plan on procedures for sushi rice; see example of HACCP plan.
- 229.168 (b) working container not labeled; Make sure to label all working containers holding chemicals with the common name of the chemical inside.
- 229.165 (h) (2)thermometer available; Make sure to provide thermometers for all small coolers holding raw fish.
|
05/13/2014 | 90 |
- 229.163 (h) (9) contaminate hands; Employees need to make sure and wash hands properly with soap and warm running water after contaminating hands(observed employee playing on cell phone and not washing hands before handling wares in warewashing area.
- Observed employee washing hands/rinsing arm off within the 3 compartment sink; all handwashing should be done within the designated handwashing sink and soap must be used and not just rinsing hands under running water.
- 229.164 (o) (9) (A) (i) Time Only; Cooked beef not being used for immediate consumption and no marking/identification showing when food item was removed from temperature control. If only time is being used for a working supply of a potentially hazardous food, then it should be identified as to when that food was removed from temperature control(ie after cooking).
- Will need to minimize presence of gnats within facility; observed numerous amounts near wet mops/brooms; will need to use approved pest control measures(ie mister)to control the presence of gnats.
- Butane fuel sitting on shelf next to containers holding sauces; make sure to keep all toxic items in their designated area. 229.168 (c) (1) toxics stored.
- No certified food manager present during inspection; there are approx. 2 employees certified, but were not present; establishment needs to make sure to have at least one employee that is food manager certified physically present during hours of operation.
- Observed employee rinse a bowl out with only water within the 3 compartment sink and place back on shelf without completing other steps for proper manual warewashing; establishment needs to remember that all kitchenware/pots/pans/etc. need to be effectively washed with soap/water, then rinsed, and finally immersed in a sanitizer for approx. 10 seconds and allowed to air dry before placing back on shelf. 229.165 (p)not sanitized.
- Food permit expired; expired Oct 2013; will need to pay for food permit if haven't already within 10 days to avoid possible closure.
|
12/04/2013 | 73 |
Restaurant representatives - add corrected or new information about Goro's Sushiinc, 2619 Mossrock St, San Antonio, TX »