Kai Express, 12146 Nacogdoches Rd, San Antonio, TX - inspection findings and violations

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Business Info

Name: KAI EXPRESS
Address: 12146 Nacogdoches Rd, San Antonio, TX 78217
Total inspections: 4
Last inspection: 01/21/2016
Score
92
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Inspection findings

Date

Score
  • 229.166 (i) (1) (B) HWS improper use. Observed green scrubbing pads stored in front hand washing sink. Also observed a dirty bowl stored in rear hand washing sink. A hand washing facility may not be used for purposes other than hand washing.
  • 229.171 (c) (3) (B)HACCP-pH Testing. Establishment did not have a way to test the pH of their sushi rice. Establishment must monitor critical control points (pH level) in their sushi making process.
 01/21/201692
  • Ch 13, Art II, section 13-26 Display permit. Your food establishment permit is currently expired. You have 10 days to obtain a valid permit.
  • 229.164 (o) (6) (B) (ii). Potentially hazardous foods must be maintained at or below 41 degrees Fahrenheit. Items in the prep area refrigerator were at 47 degrees Fahrenheit. The refrigerator thermomether and inspection thermometer were at 50 and 47 degrees Fahrenheit respectfully. Discard PHF in this refigeration. Discarded 2 lbs of squid salad, 7 lbs of tofu, 6 lbs sauces, 10 imitation crab, 1 lb fish eggs,
  • 229.164 (l)(1). Distruction documents. There must be proof that raw consumed fish has been frozen to a temperature of -4 degrees Fahrenheit for 168 hours or -31 degrees for 15 hours. These documents were not in the establishment.
  • * 229.163(b) Demonstration of Knowledge. Provide for one certified food manger to be in when in operation. Sources for training can be found on the city Health Department web page. Owner stated that the person with the certificate was off for the day. This is not having someone in the establishment. http://www.sanantonio.gov/health/Food-Managers.html
 09/30/201585
  • Observed employee speaker on cold hold unit near food line. Ensure to keep all employee personal property below and away from food prep areas.
  • Observed unlabled toxic spray bottles in kitchen area. Also observed toxic chemicals stored next to chopstick helpers. Ensure to label all toxic items and store them below and away from food, utensils, etc.
  • A Certified Food Manager was not present at time of inspection. Ensure a CFM is present at all times during operating hours.
  • Observed sushi cook rinse rice spatula in HWS. Ensure this sink is used for hand washing only.
 04/21/201590
  • 229.167 (e) (3) (A) no towels. There are no paper towels at the sushi hand washing sink. Supply each handwash station with individual disposable paper towels.
  • 229.165 (q)food contact not sanitized. Observed knife with food debris stored were clean knives are supposed to go. Ensure all knives are cleaned and sanitized before storing.
 01/13/201594

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