- Observed knive inside front hand sink. Discontinue to store items in/on hand sink. Hand sink is to be used for hand washing purposes only.
- Chlorine concentration in sanitizing solution is too strong. Ensure chlorine concentratio is 50-100 ppm at all times. Use test strips.
- At time of inspection, hand sink in kitchen was missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
- Observed broken container used for broccoli. Ensure all broken equipment is replaced.
|
02/23/2016 | 87 |
- Observed ice scoop inside ice. Ensure ice scoop handle is always outside of ice.
- Observed eggs above ready to eat food in refrigerator. Ensure all raw animal products are stored below and away from ready to eat food.
|
11/02/2015 | 92 |
- At time of inspection, hand sink next to prep table was missing paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
|
07/14/2015 | 97 |
- At time of inspection, hand sink next to prep table was missing soap. Ensure all hand sinks are provided with soap and paper towels at all times.
|
03/10/2015 | 97 |
- Hand sink in kitchen does not have soap nor paper towels. Ensure all hand sinks are provided with soap and paper towels at all times.
- Observed sacks of cabbage stacked on floor in walk in cooler. Ensure all food packaged or not, is stored at least 6 inches off the floor at all times.
|
11/18/2014 | 93 |
- At time of inspection, hand sink in food prep area was missing soap and paper towels. Ensure hand sinks are provided with soap and papaer towels at all times.
|
07/14/2014 | 97 |
- Egg roll stuffing in walk in cooler is off temperature (46 degrees F.). Ensure to follow the following procedure to ensure food is cooled properly: After food is cooked and removed from stove, food has 2 hours maximum to be reduced in temperature to 70 degrees F. Food then has an additional maximum of 4 hours to reduced temperature to 41 degrees and below. It is recommended to divide foods into smaller portions, use ice baths, continuously monitor temperature and stir foods to ensure the above temperatures are reached in the time allotted.
- Observed snacks, and drinks on shelve with food products that is next to two compartment sink. Ensure that all personal food items, such as beverages and personal foods, are stored in an area away from food and food contact surfaces. Ensure that personal beverages are stored in a cup with a lid and a straw to prevent cross contamination. (bottled and open canned beverages should not be used)
- Observed tubs of bulk ready to eat food in walk in cooler that were not covered. Ensure all ready to eat food is covered properly when stored to prevent any cross contamination.
- Handsink that is next to prep table is missing paper towels. Ensure all handsinks are equipped with soap and paper towels at all times.
- Observed rodent droppings along edges on floor in dry storage area. Observed rodent trap. Ensure all droppings are eliminated. Ensure establishment is treated for pests as needed. Retain all invoices.
- Container with sanitizing solution, and spray bottles not labled. Ensure all containers holding toxic chemicals are labled accordingly at all times.
- Container with bleach solution does not contain enough bleach; less than 50 ppm. Ensure bleach solution has sufficient bleach concentration (50-100ppm) at all times.
|
03/06/2014 | 70 |
- Observed raw shelled eggs stored above open container of prepped vegetable container. Ensure all raw animal products are stored below and away all ready-to-eat food at all times.
- Observed metal container of raw, red meat stored above ready-to-eat food in reach in cooler close to prep table. Enusre raw foods are separated; below and away all ready-to-eat food at all times.
- Observed several containers in walk in cooler, storing prepared, ready to eat food without a protective cover. Ensure all ready to eat food has a protective cover when stored at all times.
- Hard plastic lids used for hot hold conatainers are broken, cracked, and chipped. Ensure all equipment pertaining to food contact is in good repair at all times.
- At time of inspection, food report and permit were not posted. Ensure latest routine inspection report and current food permit are posted and at all times.
- Cutting board at food prep for hot hold is covered with food debris. Ensure all food contact surfaces are clean to sight and touch at all times.
|
10/21/2013 | 90 |
- Potentially hazardous food was not at 135 degrees F or above. Ensure all hot hold food is at 135 degrees F or above.
- Observed personal drink being stored in refrigerating unit near hot hold unit. Ensure all personal drinks are being stored away from food items in the unit.
- Observed raw chicken in refrigerating unit being stored next to ready-to-eat food (bean sprouts). Ensure all raw animal products are stored below and away from ready-to-eat food.
- Observed large rice containers in walk-in cooler being stored uncovered as well as raw chicken and cooked chicken. Ensure all food in containers is covered at all times when being stored in walk-in cooler.
- Handsink behind register is missing soap and paper towels. Handsink in prep area is missing soap. Ensure all handsinks have soap and paper towels at all times.
- At time of inspection, city food manager certification was unavailable. Ensure food manager certification is taken to 1901 S. Alamo to register with the city.
- At time of inspection, front refrigerator had no thermometer. Ensure all refrigerating units have thermometer present at all times.
- Observed broken lid for container on hot-hold unit. Ensure lids for hot-hold unit containers are in good repair.
- Observed mold growth in ice machine. Ensure ice machine interior is cleaned.
- Observed dirty pan in refrigerator. Ensure wares are clean to sight and touch.
- At time of inspection, food permit was outdated. (03/2013) Ensure food permit is up to date and posted.
|
06/14/2013 | 72 |
- At time of inspection, fried chicken, chicken, and beef were below 135 degrees F. Ensure all potentially hazardous food that is being held as hot is at 135 degrees F or above.
- Observed food handler wrapping raw beef in plastic wrap, clean stoves, and then handle utensils to mix rice without washing hands in between tasks. Ensure employees wash hands at designated handsinks in between tasks.
- 229.163 (f) (1) 20 seconds. Observed employees wash hands for less than 20 seconds. Ensure employees wash hands with hot water and soap for at least 20 seconds.
- 229.163 (i) not in HWS. Observed employee wash hands at prep sink. Ensure employees wash hands only at the designated handsink.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed container of raw chicken stored above contaienr of bean sprouts in fridge across from the prep table. Ensure all raw animal products are stored below and away from ready to eat items.
- At time of inspection, handsink in kitchen did not have cold running water. Ensure the handsink is repaired so it has cold running water.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in the kitchen did not have paper towels. Ensure all handsinks re equipped with paper towels at all times.
- 229.167 (e) (2) no soap. At time of inspection, the handsink in the women's restroom did not have soap. Ensure handsinks are equipped with soap at all times.
- 229.168 (b) working container not labeled. Observed spray bottle with yellow liquid on 3 compartment sink without a label. Ensure all spray bottles for chemicals are labeled with the chemical name.
- At time of inspection, there was not a certified food manager present. Ensure there is at least 1 certified food manager present during hours of operation at all times.
- Observed knife being stored in between hot hold table and cold hold unit and sides of equipment are soiled with debris. Ensure wares are stored on a clean surface. Surface should also be non-absorbant, durable, and smooth.
|
11/28/2012 | 67 |
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed boxes of raw shelled eggs stored on shelf above bags of carrots and onions in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat food.
- At time of inspection, handsink in kitchen did not have cold running water. Ensure handsink is repaired so it has cold running water.
- Reach in cooler that is on the line temped at 59 degrees F while storing potentially hazardous food. Owner stated the fridge is turned off at night and plugged back in first thing in the morning. Owner stated he will try a timer on the unit so it kicks on prior to opening so fridge will cool down. Ensure reach in cooler is at 41 degrees F or below when storing potentially hazardous food.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in kitchen did not have paper towels. Ensure handsink is equipped with paper towels at all times.
- Observed multitude of dead roaches in along wall in area near freezer and along both walls in dry storage area. Last pest control treatment by Orkin was 7-11-12 and technician noted that roach activity was obsevered at that time. Ensure dead roaches are eliminated and areas are cleaned. Monitor establishment for pest activity and take appropriate measures if noticed.
- Bleach solution in bucket at front counter tested at 200ppm. Ensure bleach solution is at 50-100ppm. Use sanitizer test strips to ensure proper concentration.
- Observed knife stored on a cloth towel on top of the cold hold unit. Ensure knife, and other wares, are stored on an easily cleanable, non-absorbant, durable, smooth, surface.
|
08/10/2012 | 77 |
- 229.163 (i) not in HWS. Observed employee wash hands in prep sink. Ensure handwashing is done only in designated handsinks with hot water and soap for at least 20 seconds and dried with a paper towel.
- 229.166 (c) (2)under pressure. At time of inspcetion, handsink in kitchen did not have cold running water. Ensure handsink is repaired so it has cold running water.
- 229.167 (e) (3) (A) no towels. At time of inspection, handsink in kitchen did not have paper towels. Ensure handsink has paper towels at all times. Corrected on site
- 229.168 (b) working container not labeled. Observed bucket being used for sanitizing solution and wash cloths not labeled. Ensure working container is labeled with common name of chemical solution.
- Tested bleach solution in bucket at 200ppm. Ensure sanitizing solution is between 50-100ppm. Use sanitizer testing strips to ensure proper concentration.
- 229.165 (m) (1) (A)not clean. Observed knife being stored between 2 peices of equipment that were soiled with food debris. Ensure knife is stored on a sanitary surface that is free of food debris, easily cleanable, nonabosorbant, and durbale
- Observed inside panel of ice machine soiled. Ensure panel is routinely cleaned.
|
04/03/2012 | 80 |
- Observed employee jackets stored on top of rice bags. Ensure personal items are stored in a designated area away from food items.
- 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs on shelf above produce in walk in cooler, raw shelled eggs on 2nd shelf in refrigerator above bean sprouts, and raw chicken and shrimp above sauce in walk in cooler. Ensure all raw animal products are stored below and separately from ready to eat food.
- 229.165 (d) (1) (B)free of breaks, cracks. Observed metal scoop for rice with cracks and jagged holes in it. Cook threw scoop away at time of inspection. Ensure all food contact utensils are in good repair.
- Observed scoop handles laying in the sugar. Ensure handles for scoops are stored above the food.
|
12/02/2011 | 89 |
- 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use articles.
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.
- 229.165 (n) (1) (D) (v)equipment dirty. Potentially Hazardous Food contact surfaces/equipment not clean. Clean food contact surfaces.
|
05/23/2011 | 89 |
- 229.164 (f) (2) (A) (iv) not covered. ALL FOOD ITEMS/INGREDIENTS TO BE STORED IN COVERED CONTAINERS SO AS TO AVOID ANY CONTAMINATION FROM FOREIGN OBJECTS. COVER ALL FOOD ITEMS BEING STORED IN COOLERS, FREEZERS, AND ON PREPARATION SHELVES WHEN NOT IN USE
- 229.168 (a) toxics not labeled. ALL UNLABELED CONTAINERS HOLDING ANY FORM OF SOLUTIONS MUST BE LABELED WITH THE COMMON NAME OF ITEM CONTAINED WITHIN DEGREASER CONTAINED IN UNMARKED SPRAY BOTTLE
|
10/25/2010 | 93 |
- The employee should wash hands and exposed portion of arms. DOUBLE HAND WASHING NOT INCORPORATED AT ESTABLISHMENT. FINGERNAIL BRUSH OR OTHER ADDITION HANDWASHING SAFEGUARD NOT IN USE
- 229.164 (f) (2) (A) (iv) not covered. Foods not protected by storage in packages, covered containers, etc. ALL COMMUTED, COOKED, STORED, PHF TO BE COVERED WITH PROPER LIDS ON CONTAINERS OR OTHER APPROVED MEANS SO AS TO PROTECT FROM POSSIBLE CROSS CONAMINATION. SEVERAL FOOD ITEMS IN WALK-IN COOLER AND FREEZER NOT PROTECTED WITH COVER OVER COTAINER.
- Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method. NO DATE LABELS ON FOOD STORED IN WALK-IN COOLER THAT IS HELD OVER 24 HRS.
- Supply the restroom hand sink with soap. 229.167 (e) (3) (A) no towels. MISSING PAPER TOWELS AT FRONT/WAITSTAFF HANDSINK. PROVIDE APPROPRIATE HANDSOAP AT ALL HANDSINKS
- A CERTIFIED FOOD MANAGER TO BE ON LOCATION DURING ALL HOURS OF OPERATION
- 229.165 (h) (2)thermometer available. MISSING THERMOMETERS AT ALL COOLERS/REFRIGERATORS
- 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. In use utensils dirty. 1(BULK STORAGE BINS TO BE WASHED,RINSED,SANITIZED PRIOR TO BEING REFILLED OR AT REGUALR INTERVALS 2) IN USE UTENSILS (SCOOPS, SPOONS, ETC.) TO BE CLEANED ON REGULAR BASIS
|
07/26/2010 | 76 |
- Provide for soap at handsink in kitchen.
- Provide for labels on all bulk foods.
- Provide for soap at handsink.
- Take approved measures to rid food areas of roaches. (clean trash cans/store grease barrel outside/clean mops and brooms in addition to store outside until problem is under control)***Take action to prevent flies from coming into kitchen area. (screens over drive thru window)
- Install backflow preventors at all hose bibbs.***Use trash can liners***
- Discontinue using food serving utencils that are broken or chipped. ***Discontinue using colored food storagebins***DIscontinue using single service items to store food in (grocery bags for bulk foods)**CLean inside the ice bins***Clean in reach in coolers***Clean outside of dry storage.
|
10/23/2009 | 80 |
| No violation noted during this evaluation. | 08/05/2008 | 100 |
Restaurant representatives - add corrected or new information about Kong Express, 906 Zarzamora St S, San Antonio, TX »