OSAKA JAPANESE STEAK & SUSHI — Rd · latest health score 88

Source: BoozeReports.com provides Texas bar, restaurant, and alcohol-permit intelligence — including mixed beverage sales, license details, compliance signals, violations, ownership, and estimated business value. This page covers OSAKA JAPANESE STEAK & SUSHI health-inspection history: OSAKA JAPANESE STEAK & SUSHI at 11851 BANDERA RD, San Antonio — full Texas health-inspection score history with dates, inspection types, and trend. Sourced from local health-department records and refreshed weekly.

Score history

Inspection date	Score	Inspection type
Jul 20, 2026	88	District A, Sector 7 · 6 findings
Observations and corrective actions 6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment. Observed that there was no written program for time-only as public health control. A WRITTEN PROGRAM IS REQUIRED TO DO TIME ONLY AS A PUBLIC HEALTH CONTROL. MAINTAINING A LOG DOES NOT COVER THIS REQUIREMENT, POTS OF PREPARED RICE NOT ON TEMPERATURE CONTROL WITH NO LABELING DOES NOT COVER TIME-ONLY. Correct By: 07/23/2026 3-501.19(A) · Correct by 07/23/2026 10 4-501.114(F) Chemical sanitizer generated on-site, criteria. Observed the mechanical ware washing machine was not dispensing the proper level of sanitizer. SEE REMARKS. Correct By: 07/23/2026 4-501.114(F) · Correct by 07/23/2026 14 2-301.14 When to wash. Observed the ware washer handle the garbage can to move it and not wash hands before handling clean dishware. A HAND WASH IS REQUIRED WHEN EVER A TASK IS PERFORMED THAT CONTAMINATES HANDS OR GLOVES. A HAND WASH IS REQUIRED PRIOR TO HANDLING CLEAN AND SANITIZED DISHWARE. SEE REMARKS. Correct By: 07/23/2026 2-301.14 · Correct by 07/23/2026 34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. Observed one dead roach in the bar area. CLEAN UP ANY DEAD ROACHES AFTER PEST TREATMENT, THESE CAN LEAD TO A NEW BUNCH OF ROACHES WHEN THE EGG CASES USUALLY KEPT WITH THE ROACH HATCHES. Correct By: 10/18/2026 6-501.112 · Correct by 10/18/2026 39 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. 3-304.12(C) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §4-602.11 and §4-702.11 of this title. Observed a knife stored in the container with food handle not above the container. KNIVES MAY BE STORED ON THE CLEAN AND SANITIZED SURFACES OF THE CUTTING BOARD, OR WITH THE HANDLE ABOVE THE CONTAINER. Correct By: 10/18/2026 3-304.12(A), 3-304.12(C), 4-602.11, 4-702.11 · Correct by 10/18/2026 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. Observed the build up of dirt, dust, organic material, and other debris behind and under cabinets in the bar area. CLEAN BEHIND, UNDER AND AROUND ALL EQUIPMENT TO REMOVE THE UILD UP OF DIRT, DUST, FOOD, AND OTHER DEBRIS. Correct By: 10/18/2026 4-601.11(C) · Correct by 10/18/2026 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
Jul 02, 2026	93	District A, Sector 7 · 5 findings
Observations and corrective actions 19 5-202.13 Backflow prevention, air gap. Observed the air gap for the spray hose in the three compartment sink is below the fill level of the sink. SEE REMARKS. Correct By: 07/05/2026 5-202.13 · Correct by 07/05/2026 34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Observed refrigeration units not operational or in use. EMPTY UNITS THAT DO NOT GET CLEANED AND LOOKED INTO PERIODICALLY BECOME A PLACE FOR INSECTS AND PEST TO HIDE. THESE UNITS SHOULD BE MADE OPERATIONAL OR REMOVED FROM THE ESTABLISHMENT. Correct By: 09/30/2026 6-501.111(D) · Correct by 09/30/2026 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed that food items in storage were not protected from environmental hazards. Cover, wrap, or package food so that they are protected from environmental hazards. Correct By: 09/30/2026 3-302.11(A)(4) · Correct by 09/30/2026 39 4-501.11 Good repair and proper adjustment. Observed several refrigeration units not in use. THESE UNITS SHOULD BE MADE OPERATIONAL FOR MAINTAING SANITATION. Correct By: 09/30/2026 4-501.11 · Correct by 09/30/2026 46 6-202.14 Toilet rooms, enclosed. Observed the restroom door in the kitchen area was open and the self closing device broken. RESTROOMS OPENING INTO THE RESTAURANT MUST BE SELF-CLOSING AND TIGHT-FITTING. REPAIR. Correct By: 09/30/2026 6-202.14 · Correct by 09/30/2026 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
Jan 12, 2026	97	District A, Sector 7 · 1 finding
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F or below). Observed small refrigeration unit not maintaining food at or below 41 degrees F. Correct By: 01/15/2026 3-501.16(A)(2) · Correct by 01/15/2026 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Jan 08, 2026	92	District A, Sector 7 · 4 findings
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed sushi rice off temperature control. SEE REMARKS. Correct By: 01/11/2026 3-501.16(A)(2) · Correct by 01/11/2026 9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. Observed exposed food contacting the bottom of a cardboard container. SEE REMARKS. Correct By: 01/11/2026 3-304.11 · Correct by 01/11/2026 35 2-402.11 Hair Restraints effective. Observed sushi chef with a long beard without hair restraint. BEARD RESTRAINTS ARE REQUIRED FOR EMPLOYEES IN THE PROCESS OF PREPAIRING FOOD. Correct By: 04/08/2026 2-402.11 · Correct by 04/08/2026 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food not protected from environmental hazards by covering, wrapping, or packaging. COVER, WRAP, OR PACKAGE FOODS TO PROTECT THEM FROM ENVIRONMENTAL HAZARDS. Correct By: 04/08/2026 3-302.11(A)(4) · Correct by 04/08/2026 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
Jan 05, 2026	93	District A, Sector 7 · 3 findings
Observations and corrective actions 18 7-202.12(A) Poisonous/toxic materials or chemicals used properly. Observed a spray pesticide with a label stating that it is for "INDOOR HOUSEHOLD USE". TOXIC/POISONOUS CHEMICALS MUST BE USED BY THE MANUFACUTRES INSTRUCTIONS, THE PESTICIDE CAN NOT BE INSIDE A RETAIL FOOD ESTABLISHMENT, IT IS ONLY FOR HOUSEHOLD USE. Correct By: 01/08/2026 7-202.12(A) · Correct by 01/08/2026 19 5-202.13 Backflow prevention, air gap. Observed the spray hose on the three compartment sink falls below the fill level of the sink. SEE REMARKS. Correct By: 01/08/2026 5-202.13 · Correct by 01/08/2026 38 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. Observed raw chicken thawing out at room temperature without using any of the prescribed thawing methods. SEE REMARKS. Correct By: 04/05/2026 3-501.13(A) · Correct by 04/05/2026 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
Jan 05, 2026	100	District A, Sector 7
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
Jul 21, 2025	94	District A, Sector 7 · 4 findings
Observations and corrective actions 3 3-501.16(A)(1) Hot Hold (135°F or higher). Observed Sushi Rice kept off temperature control. SEE REMARKS. Correct By: 07/24/2025 3-501.16(A)(1) · Correct by 07/24/2025 29 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Observed a thermometer was not in a refrigeration unit. THERE MUST BE A THERMOMETER IN A ALL REGRIGERATION UNITS FOR ROUTINE CHECKS OF RERIGERATION ADEQUACY. Correct By: 07/31/2025 4-204.112(A) · Correct by 07/31/2025 29 4-203.12 Food thermometers--easily readable. Observed a thermometer in the sushi display could not be turned to read easily. A THERMOMETER USED TO MONITOR REFRIGERATION FOOD SAFETY MUST BE TURNED SO THAT IT CAN BE QUICKLY AND EASILY READ. Correct By: 07/31/2025 4-203.12 · Correct by 07/31/2025 38 3-501.13(E)(1) TCS food shall be thawed reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration as specified in paragraph (A) of this subsection. Observed fish in a reduced oxygen package was thawed at refrigeration temperatures. SEE REMARKS. Correct By: 10/19/2025 3-501.13(E)(1) · Correct by 10/19/2025 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
Jul 10, 2025	97	District A, Sector 7 · 1 finding
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F or below). Observed a display case where the food and the ambient temp was above 41 degrees F. SEE REMARKs Correct By: 07/13/2025 3-501.16(A)(2) · Correct by 07/13/2025 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Dec 06, 2024	92	District A, Sector 7 · 5 findings
Observations and corrective actions 2 3-501.16(A)(2) Cold Hold (41°F or below). Observed TCS products with temperatures above 41 degrees F. Observed produced sushi rolls keep off temperature control. See remarks. Correct By: 12/09/2024 3-501.16(A)(2) · Correct by 12/09/2024 30 8-301.11.1 Permit Requirement, Prerequisite for Operation. Observed the posted permit has expired. See remarks. Correct By: 12/16/2024 8-301.11 · Correct by 12/16/2024 38 3-501.13(E)(1) TCS food shall be thawed reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration as specified in paragraph (A) of this subsection. Observed fish bearing the label thawed in refrigeration without removing it from the packaging. See remarks. Correct By: 03/06/2025 3-501.13(E)(1) · Correct by 03/06/2025 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. Observed areas where cleaning is needed to remove built up dirt, dust, and other debris. Routinely clean non food contact areas to remove accumulation. Correct By: 03/06/2025 4-601.11(C) · Correct by 03/06/2025 47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed a CFM certificate was not posted. Post at least one CFM certificate in plain view of the consumer. Correct By: 03/06/2025 · Correct by 03/06/2025 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
Dec 05, 2024	91	District A, Sector 7 · 5 findings
Observations and corrective actions 14 2-301.14 When to wash. Observed employee don gloves without washing hands. Employees must wash hands prior to donning gloves and handling food. See remarks. Correct By: 12/08/2024 2-301.14 · Correct by 12/08/2024 15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee handling baked goods with bare hands. See remarks. Correct By: 12/08/2024 3-301.11(B) · Correct by 12/08/2024 28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed items in the walk in refrigeration unit without a consume by or discard date. see remarks. Correct By: 12/15/2024 3-501.17(A) · Correct by 12/15/2024 47 8-304.11(K) and city code 13-26 Last scored inspection. Observed the last scored inspection was not posted in a location conspicuous to the consumer. See remarks. Correct By: 03/05/2025 8-304.11(K) · Correct by 03/05/2025 47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed the CFM Certificate was not posted. Post at least one CFM certificate in a location conspicuous to the consumer. Correct By: 03/05/2025 · Correct by 03/05/2025 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
Dec 05, 2024	100	District A, Sector 7
Dec 05, 2024	99	District A, Sector 7 · 1 finding
Observations and corrective actions 39 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. Observed the water tap for the scoop wet bath was turned off. Keep this bath with fresh running water, turning it off and allowing the water to sit with food is a growth media for bacteria. Correct By: 03/05/2025 3-304.12(D) · Correct by 03/05/2025 Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0
Dec 05, 2024	100	District A, Sector 7
Aug 06, 2024	92 A	District A, Sector 2 · 8 findings
Observations and corrective actions 28 PROVIDE PROPER DATE LABELING FOR PREPARED, REFRIGERATED, HAZARDOUS FOODS BY ONE OF THE FOLLOWING MEANS: 1.) PROVIDE A USE BY/DISCARD BY DATE FOR PREPARED/COMMERCIALLY PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS KEPT LONGER THAN 24 HOURS AT FACILITY. 2.) MARKING THE DATE OR DAY OF PREPARATION, WITH A PROCEDURE TO DISCARD THE FOOD ON OR BEFORE THE LAST DAY BY WHICH THE FOOD MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED 3.) MARK CONTAINERS HOLDING THESE SPECIFIC PREPARED/COMMERCIALLY PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS USING DAYS OF THE WEEK, CALENDAR DATES, OR USING COLOR CODED MARKS; 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 31 ESTABLISHMENT WILL NEED TO ENSURE TO PROVIDE PAPER TOWELS AT THE HANDWASHING SINK IN THE KITCHEN FOR THE RESTAURANT PART AND ALSO ENSURE TO PROVIDE PAPER TOWELS WITHIN THE EMPLOYEE'S RESTROOM AREA; 6-301.12 Hand drying provision.. 6-301.12 35 EMPLOYEES SHOULD DISCONTINUE EATING AT THE SAME TIME THAT THEY ARE PREPARING/COOKING FOOD WITHIN THE KITCHEN TO AVOID POSSIBLE CONTAMINATION TO THE FOOD; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-401.11 37 ENSURE TO STORE BOXES OF MEAT OBSERVED WITHIN THE WALK IN COOLER AT LEAST 6" OFF THE GROUND; 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-305.11(A)(3) 37 WORKING CONTAINERS WITHIN THE WALK IN COOLER SHOULD BE STORED OFF THE GROUND ON PALLETS; 3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. 3-305.11(B) 45 GENERAL CLEANING IS NEEDED THROUGHOUT THE RESTAURANT AND COFFEE/BAKERY AREA; CONCENTRATE CLEANING FOOD DEBRIS OFF FLOORS AND ALONG BASEBOARDS, ESPECIALLY AREAS BEHIND AND UNDERNEATH EQUIPMENT; 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 11/04/2024 6-501.12 · Correct by 11/04/2024 45 ENSURE TO SEAL OPENINGS IN THE WALL AROUND PIPES AND IN OTHER AREAS THROUGHOUT THE BUSINESS; PROVIDE ELECTRIC WALL PLATE COVERS FOR EXPOSED LIGHT SWITCHES OBSERVED IN THE BAKERY/COFFEE AREA; 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 11/04/2024 6-501.11 · Correct by 11/04/2024 47 FACILITY WILL NEED TO ENSURE TO POST THE FOOD PERMIT AND AT LEAST ONE EMPLOYEES FOOD MANAGERS CERTIFICATE SO THAT IT IS VISIBLE TO THE GENERAL PUBLIC; 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location; 8-304.11(A) Permit posted. Correct By: 11/04/2024 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE CHEF'S TABLE MEDITERRANEAN GRILL 92 Physical Address: 11851 BANDERA RD City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1789014 Letter Grade Issued: A 8-304.11(A) · Correct by 11/04/2024 Inspector remarks ITEM(S) LISTED BELOW HAVE BEEN CITED AS A WARNING: *CLEAN INTERIOR TOILET BOWL WITHIN THE EMPLOYEE'S RESTROOM PROVIDE THE PUBLIC RESTROOM DOORS ON THE BAKERY/COFFEE SIDE TO BE SELF-CLOSING/TIGHT FITTING. **ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 4 · Repeat violations: 0
Jul 08, 2024	96 A	District A, Sector 2 · 5 findings
Observations and corrective actions 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. Correct By: 10/06/2024 6-501.112 · Correct by 10/06/2024 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. 3-304.12(A) 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. Correct By: 10/06/2024 4-602.13 · Correct by 10/06/2024 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.. Correct By: 10/06/2024 6-501.12 · Correct by 10/06/2024 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. Correct By: 10/06/2024 6-501.11 · Correct by 10/06/2024 Inspector remarks ***ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
Apr 23, 2024	100 A	District A, Sector 2
Inspector remarks ***ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0
Feb 21, 2024	96	District A, Sector 2
Dec 19, 2023	98 A	District A, Sector 2 · 1 finding
Observations and corrective actions 28 ENSURE PRODUCTS ARE USED BY THE MANUFACTURER'S DATE(ALMOND MILK BEST BUY DATE WAS NOTED AS 11/22/23); ALMOND MILK DISCARDED; Inspector remarks ***ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. *IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
Dec 12, 2023	99 A	District A, Sector 2 · 1 finding
Observations and corrective actions 45 PROVIDE WEATHERSTRIPPING TO THE BOTTOM OF THE SIDE EXIT DOOR NEAR PUBLIC RESTROOM AREA; VISIBLE LIGHT SEEN COMING THROUGH THIS AREA; 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 03/11/2024 6-501.11 · Correct by 03/11/2024 Inspector remarks *PROVIDE AT LEAST ONE LID TO AT LEAST ONE WASTE RECEPTACLE WITHIN THE WOMEN'S PUBLIC RESTROOM. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0
Dec 12, 2023	100 A	District A, Sector 2
Inspector remarks NO VIOLATIONS Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0
Nov 16, 2023	100 A	District A, Sector 2
Inspector remarks CHECK ON CURRENT FOOD PERMIT, IF HAVEN'T PAID ALREADY. ***ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. *IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0
Jun 27, 2023	92 A	District A, Sector 2 · 5 findings
Observations and corrective actions 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. 7-102.11 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. Correct By: 07/07/2023 · Correct by 07/07/2023 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. 5-205.11 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. 6-301.11 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.. Correct By: 09/25/2023 6-501.12 · Correct by 09/25/2023 Inspector remarks *THE CURRENT PARASITE DESTRUCTION LETTER SHOULD ALSO STATE THAT ALL FARM RAISED SALMON(IF BEING USED)THAT ARE PROVIDED TO THE FACILITY ARE RAISED IN NET PENS OR LAND-BASED OPERATIONS AND ARE FED FORMULATED FEED OR PELLETS THAT CONTAIN NO LIVE PARASITES INFECTIVE TO THE FISH. FACILITY WILL NEED TO SEAL ALL RAW WOOD(AREA SEEN WITHIN WAREWASHING AREA)TO ALLOW SURFACES TO BE SMOOTH/IMPERMEABLE/EASILY CLEANABLE. DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING Inspector: Sean Gilbert · Corrected on site: 2 · Repeat violations: 3
Feb 21, 2023	91 A	District A, Sector 2 · 5 findings
Observations and corrective actions 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). 3-501.16(A)(2) 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. 7-201.11 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. 7-102.11 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. 6-403.11(A) Inspector remarks *ESTABLISHMENT SHOULD MAKE SURE TO HAVE THE DISTRIBUTOR(TRUE WORLD FOODS)ANNOTATE THAT THE FISH/SEAFOOD THAT ARE USED RAW ARE KEPT FROZEN AT -4 DEGREES F FOR AT LEAST 7 DAYS TO HELP KILL ANY PARASITES THAT ARE PRESENT; IN ADDITION, THE CURRENT PARASITE DESTRUCTION LETTER SHOULD ALSO STATE THAT THE FARM RAISED SALMON(IF BEING USED)THAT ARE PROVIDED TO THE FACILITY ARE RAISED IN NET PENS OR LAND-BASED OPERATIONS AND ARE FED FORMULATED FEED OR PELLETS THAT CONTAIN NO LIVE PARASITES INFECTIVE TO THE FISH. A CORRECT PARASITE DESTRUCTION LETTER WAS GIVEN TO THE FACILITY AS A REFERENCE. DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (A) AT LEAST ONE EMPLOYEE THAT HAS SUPERVISORY AND MANAGEMENT RESPONSIBILITY AND THE AUTHORITY TO DIRECT AND CONTROL FOOD PREPARATION AND SERVICE SHALL BE A CERTIFIED FOOD PROTECTION MANAGER WHO HAS SHOWN PROFICIENCY OF REQUIRED INFORMATION THROUGH PASSING A TEST THAT IS PART OF AN ACCREDITED PROGRAM PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING Inspector: Sean Gilbert · Corrected on site: 4 · Repeat violations: 0
Feb 05, 2023	100	District A, Sector 2
Jan 19, 2023	100 A	District A, Sector 2
Inspector remarks *DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *NO VIOLATIONS Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 0
Jan 04, 2023	96 A	District A, Sector 2 · 2 findings
Observations and corrective actions 18 PROPERLY 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. 7-102.11 47 ENSURE TO ALWAYS POST THE MOST CURRENT, GRADED HEALTH REPORT VISIBLY TO THE GENERAL PUBLIC. Inspector remarks *MAKE SURE TO PROVIDE A HANDWASHING SIGN FOR THE HANDWASHING SINK IN THE BAR AREA. *DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. Inspector: Sean Gilbert · Corrected on site: 2 · Repeat violations: 0

Score grading: 90+ excellent, 80–89 needs improvement, under 80 failing. Inspection types include routine, re-inspection (a re-visit after a low score), and pre-opening inspections. Inspectors check temperature controls, hand-washing, surface sanitation, employee health, food protection from contamination, and proper handling of leftovers. A low score will typically trigger a re-inspection within 10–30 days.