Observations and corrective actions

Inspector remarks

A REINSPECTION FOR ITEMS LEFT OPEN DURING THIS VISIT ON OR AFTER 30 JUL 2026. FOR THIS OUT OF CYCLE INSPECTION, A FEE OF 150.00 WILL BE ASSESSED. AN INVOICE WILL BE SENT FOR THE FEE AND IS PAYABLE UPON REQUEST.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #19 Repair or replace the spray hose with a hose that does not break the air gap required for backflow protection. An air gap is defined as a physical break between the fresh water outlet and the fill level of a plumbing fixture of a minimum of 1 inch or 2x the diameter of the fresh water outlet. A reinspection of items left over from this inspection has been set for 13 July 2026. For this out of cycle inspection a fee of 150.00 is charged. An invoice will be sent for this fee and is payable upon receipt.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #2 Sushi rice must have one of two things in place to maintain off temperature controls: 1) An approved HACCP plan approved by the local Health Authority, or 2) a written plan for limiting time off temperature control to four hours before discarding better known as time only as a public health control. Both these item have been addressed in the pass and state guidance given to help in writing a time only plan. Item #9 Food must only touch surfaces that have been cleaned and sanitized at a frequency of ever four hours. Cardboard can not be cleaned and sanitized at this frequency and must not touch exposed foods. It must not be stacked on exposed food. * Indications are that you have not applied for the new food permit. At this time, the only option available is to bring the 11-digit State Tax Payer’s Identification number on file with the Texas Comptroller of Public Accounts and your gross income to the health desk in 1901 Alamo St S to fill out the application for the invoice.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #19 There must be protection between a fresh water source and any form of contamination. The use of an air gap is common on a sink to keep the fresh water safe from the contamination in the sink. An air gap is defined as a minimum of 1 inch or 2x the out le for the fresh water source and the fill level of a pluming fixture. In the case of the spray hose, when it falls below the fill level of the sink, it must be repaired or replaced to get the air gap back on that cross connection. Item #38 Time/temperature controlled for safety food, thawing. During thawing must Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less through out the food. The preferred method is cold holding thawing food at or below 41 degrees Fahrenheit. Other methods include: submerging food completely under continuously running cool (70 degrees Fahrenheit) with enough force to dislodge particulates; thawing in a microwave and immediately placed in cooking equipment to bring to a full cook; cooking it from frozen to fully cooked; and using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. Frozen Reduced Oxygen Packaged fish must be removed from the package prior to thawing if thawed under refrigeration or using continuously running water and cooked immediately after thawing. A QR code card was left with the establishment to help fill out the food permit application on line.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Inspector remarks

A QR code card was left with the establishment to aid in filling out the food permit application on-line

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #3 Rice must be kept at or above 135 Degrees F unless there is an HACCP submitted to the health authority and approved. There is no plan on record as approved. Or, there is a time only for public health control program in writing. This was discussed in cold hold with the last inspection. Action was expected by this survey. There wasn't even a time on the rice to observe a 4 hour period for discard. Item #38 Raw fish placed in Reduced Oxygen Packaging and frozen that have not undergone methods to reduce the chance Botulism or Listeria toxins must be labeled with remove from packaging prior to thawing. It must not be thawed in the package. This was pointed out in the last inspection and corrected. A reinspection of this establishment will be conducted on or after the 31 of Jul 2025. For this out of cycle inspection a fee of $103.00 will be assessed. An invoice will be sent for this and is payable upon receipt.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #2 Rice used in sushi must be refrigerated, have an approved HACCP Plan for the acidification to render TCS, or use time only as a public health control. Keeping it at room temperature is not allowed. Just resting containers on top of the ice to keep the TCS product cold will not maintain the temperature at or below 41 degrees F. Keep these items under temperature control. Item #28 Due to the difficulty of producing a HACCP plan for the production it is acceptable to develop a time only as a public health control written program to limit the amount of time off temperature control to 4 hours. An example of a time only program from the state was sent to the management in an email. Item #30 The establishment must post the current, valid permit as a requirement of operating food sales. The establishment is given 10 days to post the the current, valid permit to continue food sales. If you cannot find the permit, a copy can be purchased for $15.45. If the permit has not been purchased, you can make payment with all late fees. Both actions can be accomplished at the health desk at 1901 Alamo St S. Questions can be directed to the Food and Environmental Fiscal Services at 210-207-8732. Operating hours for the Health Desk are 7:45 AM to 4:30 PM Monday thru Friday. Item #38 A manufacture that has not put a Reduced Oxygen Packaged fish through a process to reduced the possiblity of C. Botulinum or L.M. from the packaging prior to freezing is required to label the packaging with remove from packaging prior to thawing. This is to limit the likelihood of toxins being produced in the reduced oxygen package. You must remove the fish from the packaging prior to thawing in refrigeration. The thawing completely submerged under running water can be used provided it is immediately removed from the packaging for cooking or service to the customer.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #14 The employee was performing a task that could contaminate the hands prior to donning gloves. The wearing of gloves does not remove the requirement to wash hands. Item #15 The wearing of gloves to handle ready to eat foods is based on controlling the spread of norovirus. A hand wash and the use of gloves is required for any ready to eat food such as baked goods. Item #28 Any prepared on-site TCS foods held greater than 24 hours must be labeled with a consume by date 7 days after date prepared with day 1 being the date prepared (date plus 6, example 1st of the month would be a consume by date on the 7th of the month). Any food in the walk-in refrigerator early in the morning before opening will be in refrigeration greater than 24 hours and must have a label indicating a consume by or discard date. Item #47 The city code at section 13-26 states that the last scored inspection must be posted in a location conspicuous to the public. This is the printed report. It states that the establishment may post the score placard provided it matches the last scored inspection in date and score. This is the hand written card stock with a large letter grade. Post the printed report. You may post the placard with the letter score that is consistent with the last printed report.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0