BEIJING EXPRESS

5203 Fredericksburg Rd San Antonio, TX 78229

License ID # 725920

Inspections
Latest Demerits
7
61


0-10 Demerits Excellent
11-20 Demerits Good
21-30 Demerits Acceptable
31+ Demerits Poor

Demerits Inspection Date Inspectors Notes
61 2018-01-11 10 * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.

10 * 228.113(1) Food-contact surfaces clean to sight and touch.

10 CONDUCT A DEEP CLEANING AND SANITIZING TO SIGHT AND TOUCH ON ALL FOOD CONTACT SURFACES. ***********************************************WILL RETURN ON 1/16/2018 FOR 1ST RE-INSPECTION AND A 1ST RE-INSPECTION FEE OF $103.00 WILL BE ASSESSED UPON COMPLETIO

10 COULD NOT VERIFY SANITIZING SOLUTION DUE TO WHEN ASKING WHAT SANITIZING SOLUTION THEY USE THEY WERE NOT AWARE OF DISH WASHING PROCEDURES.

10 OBSERVED: COUNTERTOPS, REFRIGERATION UNITS, MICROWAVES, FOOD PREP TABLES, CANNED FOOD STORAGE RACKS, REFRIGERATOR (INSIDE) RACKS, SINKS, HAND SINKS, ALL HAVE FOOD DEBRIS, GREASE OR DIRTY.

10 OBSERVED: ICE MACHINE HAS MILDEW BUILD UP IN UNDERCARRIAGE AND ON FLAP. ALSO OBERVED IN USE DIRTY KNIVES STORED PRIOR TO CLEAN AND SANITIZING.

14 * 228.38(b)(1) Cleaning procedure--time frame (20 seconds).

14 * 228.38(b)(2) Cleaning procedure--steps.

14 * 228.38(d) When to wash.

14 EXPLAINED TO ALL EMPLOYEES ON THE NECESSITY OF HAND WASHING AND PROCEDURES OF HAND WASHING. HANDS MUST BE WASHED WHEN CHANGING TASKS BEFORE HANDLING FOODS.

14 OBSERVED WOMAN EMPLOYEE GOING TO BACK KITCHEN AND HELPING WITH FOOD PREP FOR CUSTOMERS WITHOUT WASHING HANDS.

14 OBSERVED: EMPLOYEES NOT WASHING HANDS WHEN CHANGING TASKS AND NOT USING HAND WASH TECHNIQUE STEPS WHEN WASHING HANDS.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods.

15 OBSERVED A FEW EMPLOYEES NOT WEARING GOVES AND CONDUCTING BARE HAND CONTACT CONTINUOUSLY. INSPECTOR TRIED EXPLAINING AND ASKING EMPLOYEES TO WASH HANDS AND CHANGE GLOVE OR USE PROPER PROTECTIVE BARRIERS WHEN NECESSARY AND WHEN WORKING WITH FOODS READY

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

18 * 228.204(b)(3) RESTRICTED use pesticide applied only by an certified applicator.

18 ENSURE THAT NO CHEMICALS FOR PESTS CAN BE USED UNLESS IT IS FOR COMMERCIAL USE AND USED BY A LICENSED APPLICATOR. AND ALL CHEMICALS NOT IN THEIR ORIGINAT CONTAINER MUST BE PROPERLY LABELED.

18 OBSERVED: CHEMICALS FOR INSECTS STORED ON REFRIGERATOR NOT FOR COMMERCIAL USE.

18 OBSERVED: SPRAY BOTTLE WITH DEGREASER NOT MARKED WITH PROPER IDENTIFICATION LABEL.

19 * 228.147(d) Backflow prevention device, when required.

19 BACFLOW PREVENTING DEVICE MUST BE INSTALLED WHEN CONNECTING A WATER HOSE TO FAUCET.

19 FAAUCET UNDER HAND SINK HAS A WATER HOSE CONNECTED BUT NO BACKFLOW PREVENTER.

2 * 228.71(d)(3) Cold Hold (41°F/45°F or below)--non-continuous cooking.

2 OBSERVED: MEAT THAT WAS WASHED OUT ON FLOOR WITH TEMPERATURE OF 67F.

21 * 228.31(a) Except as specified in (b), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation.

21 A CERTIFIED FOOD PROGRAM MANAGER MUST BE PRESENT DURING ALL HOURS OF OPEN FOOD HANDLING.

21 COULD NOT VERIFY FOOD PROGRAM MANAGER CERTIFICATION. WHEN ASKED EMPLOYEE, EMPLOYEE KEPT SAYING THAT THE OWNER HAS HIS. OWNER IS NOT PRESENT AND NO OTHER INDIVIDUAL HAS CERTIFICATION.

22 * 228.33(c) Food Handler Training criteria.

22 ESTABLISHMENT HAS 30 DAYS TO COMPLY AND HAVE ALL REMAINING EMPLOYEES OBTAIN FOOD HANDLERS CERTIFICATION.

22 NOT ALL EMPLOYEES HAVE OBTAINED FOOD HANDLER CERTIFICATIONS. COULD NOT VERIFY CERITIFICATIONS.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

29 * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.

29 * 228.106(l)(2) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.

29 * 228.108(b) Food thermometers provided and accessible.

29 * 228.108(e) Sanitizing solutions, testing devices.

29 ESTABLISHMENT MUST HAVE THERMOMETERS ON ALL REFRIGERATION AND HOT HOLD UNITS AND MUST ACQUIRE SANITIZING TESTING DEVICES TO ENSURE SANITIZING SOLUTION IS ACCURATE.

29 OBSERVED: NO SANITIZING TESTING DEVICE FOR SANITIZING SOLUTION.

29 OBSERVED: SOME REFRIGERATION UNITS WERE WITHOUT OR THERMOMETERS NOT VISIBLE. TEMPERATRUES WERE RANGING BETWEEN 38F AND 45F.

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

31 HAND SINK MUST BE USED FOR HAND WASHING ONLY AND NO OTHER PURPOSE.

31 OBSERVED: WAITRESS USING HAND SINK FAUCET FOR MAKING DRINKS FOR CUSTOMERS.

33 * 228.111(h) Warewashing equipment, clean solutions. The wash, rinse, and sanitize solutions shall be maintained clean.

33 MANUAL WARE WASH SINK NOT USED AS REQUIRED TO ENSURE PROPER DISH WASHING. NO SANITIZING SOLUTION IS BEING USED.

33 PROPER STEPS AND SOLUTIONS MUST BE USED FOR MANUAL WARE WASH SINK.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

42 ENSURE THAT A COMPLETE DEEP CLEAN AND SANITIZE TO SIGHT AND TOUCH IS CONDUCTED IN KITCHEN AREA. BEHIND SINKS, EQUIPMENT, REFRIGERATION UNITS, WALLS & CEILING.

42 OBSERVED: AREAS AROUND KITCHEN SOLIED, GREASE AND FOOD RESIDUE.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair.

45 OBSERVED: BASEBOARDS BEHIND SINK AND REFRIEGERATION ROTTING, KITCHEN DOOR NOT TIGHTLY SEALED. CLUTTER NEEDS TO BE CLEANED AND ORGANIZE ALL OTHER EQUIPEMENT IN KITCHEN.

46 228.152(h) Toilet room receptacle, covered.

46 WOMEN'S RESTROOM MUST HAVE COVERED TOILET RECEPTACLE.

47 228.175(e) Handwashing signage.

47 228.248(11) Verbiage regarding posting of the most recent inspection report.

47 OBSERVED NO PROPER SIGNAGE FOR HAND SINK AND ALSO OBSERVED ESTABLISHMENT POSTED PREVIOUS INSPECTION GRADE CARD INSTEAD OR MOST RECENT.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

9 * 228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles.

9 ALL FOODS MUST BE COVERED WHEN STORED IN REFRIGERATION UNITS TO AVOID ANY TYPE OF CONTAMINATION.

9 ALL FOODS MUST BE STORED IN PROPER CONTAINERS OR FOOD GRADE BAGS TO AVOID CONTAMINATION.

9 MEAT WAS PLACED ON FLOOR TO DRAIN. FOUND LINT AND DUST ON FOOD. ESTABLISHMENT DISCARDED FOOD.

9 OBSERVED: FOOD STORED IN DIRECT CONTACT WITH GROCERY BAGS.

9 OBSERVED: FOODS NOT COVERED WHEN STORED IN ALL REFRIGERATION UNITS.


6 2017-09-25 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Need to clean magnetic strips where knives are placed prior to being used.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Scallops and other vegetables in cold hold unit were reading between 42-44 degrees Fahrenheit. Must have the temperature of a cold hold 41 F or below.

37 228.222(d)(4) Food-contact surfaces of equipment shall be protected from contamination by consumers and other sources. Need to ensure that cutting board by hand sink has a barrier in between to protect from water splashing on board.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Need to ensure food is covered and also that food is placed into food grade containers.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Need to clean the walls, the cooking equipment where all the grease is built up, the area where the cashier in drive t

9 * 228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles. Ensure that food does not contact surfaces of containers that are unclean if being stacked in cold hold unit.


4 2017-02-13 31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Hand sink must not be used to drain oil or other foods. Must only be used for hand washing. If necessary, another ha

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. All food must be covered with a lid or a plastic wrap to prevent cross contamination. Food in walk in must be covered if it is re

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Food in walk in cooler inside of the food bucket containers need to be at least 6 inches off the floor.

9 * 228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles. Raw beef was observed to be touching the bottom of a metal lid without having an appropriate barrier between the two. Food must only contact clean surfaces.


8 2016-11-14 10 * 228.114(a)(1)(E) Food-contact surfaces cleaned any time when contamination may occur. It was observed that employee took food utensils stored inside hand wash sink and without cleaning or sanitizing the utensils began to stir rice that was being cook

14 * 228.38(d) When to wash. Employees must wash hands in between changing tasks.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Cold holds were reading between 50-60 F in a cold hold unit since its electricity was out. It happened about 20 minutes prior to inspection according to manager and they are currently working on gettin

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Cold hold unit was not functioning due to electrical malfunction, is being fixed by staff. Cord was cut on accident.

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Must not use hand wash sink to store utensils; only use is for hand washing.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Ensure all foods are covered with a plastic wrapping or lid when in storage.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas of kitchen that have build up around walls and hand wash sink.

9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. Shrimp was found to be placed above raw beef meat and raw chicken meat in refrigerator. It was advised for staff to change the organizati


3 2016-07-20 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Ensure that refrigerator is cleaned. There was leaking blood at the bottom of the refrigerator that needs to be cleaned.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean areas in kitchen, especially around hand washing sink.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Ensure that the raw chicken meat in an uncovered container is not placed on other uncovered containers that contain cut vegetables.


14 2016-04-11 10 Dispose of any damaged/dented canned food items.

12 229.164 (f) (2) (A) (ii) (I) separation of meats. Separate raw chicken and raw beef, to prevent contact between one another.

12 Ice used for either storage or food, not both. There were lemons stored in ice that was used for drinks.

17 229.167 (e) (3) (A) no towels. Hand wash station was missing paper towels. Make sure to always have soap and paper towels at hand wash stations.

2 229.164 (o) (6) (B) (ii). Bean sprouts were 81 F, must be at 41 F or less.

20 229.168 (c) (2) toxics above items. Two separate chemicals were stored directly over food items. Glass cleaner and steel cleaner. Make sure to keep these chemicals separate from food and in appropriate storage area.

22 Missing paperwork on Food Manager. manager said the paperwork had not been sent from corporate.

24 Replace broken thermometer inside walk in cooler.

25 Clean walk-in cooler. Bottom of walk-in cooler had blood and water which can cause contamination.

25 Make sure equipment is clean. Knife was dirty on magnetic knife hanger.

27 Post most recent graded inspection report in customer view. Ch 13, Art II, section 13-26 Display permit.

3 229.164 (o) (6) (A) PHF>135. Fish was at 87 F, needs to be kept at 135 F. Food was destroyed.

8 229.163 (n) (1) eat.drink.smoke.. Employee drinks were in food prep area, without lid and straw. Must keep personal foods and drinks separate, or drinks with a covered lid and straw.

9 229.164 (r) (1) (B) (i) common name. All food in establishment must be labeled with proper name and common name/generic name. Sugar, beans, rice, etc.


2 2015-12-22 25 229.165 (m) (1) (A)not clean. Clean inside of ice machine. mildew growing on interior.

25 229.165 (n) (1) (D) (vii)utensils in Water. Do not store utensils in water. Serving utensils must be kept clean and dry.


The information on this page is obtained from Texas state government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: San Antonio Metropolitan Health District. Data aggregation for KSAT by Web Services LLC