CHOPSTICKS

4903 NW Loop 410 San Antonio, TX 78229

License ID # 2376

Inspections
Latest Demerits
29
0


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

Demerits Inspection Date Inspectors Notes
0 2018-01-11 No observations found.
5 2017-06-26 10 * 228.113(1) Ensure knives are properly cleaned after each use, or as needed. Observed dirty knives stored with clean knives.

42 228.101(i) Ensure equipment is cleaned as needed. Observed heavy build up of food debris on stove tops.

45 228.171(1) Replace broken/missing floor tiles in kitchen area.

45 228.186(b) General cleaning needed in kitchen area. Ensure staff are cleaning as needed.

47 Post no smoking sign.


3 2017-02-07 11 Do not use dented/damaged canned food product.

20 Repair drains leading from ice machine. Drains need to be positioned directly over floor drain. Observed water coming out of drains, and splashing onto floor.

23 All HWS's must have working hot water, that reaches at least 100F Degrees, and 110F Degrees at 3-compartment sink. Throughout work day.


5 2016-10-18 34 Provide pest control for Fly's in kitchen area.

37 Clean dust off ceilings from air vents, and above buffet lines.

45 Clean walls in kitchen area.

45 Unused mops must be hung to air dry.

46 Bathroom door must be self closing.


7 2016-08-08 10 Observed dirty knives being stored with clean utensils.

11 Insure all dented/damaged canned food products are removed.

2 All cold food must be kept at 41F Degrees or colder. Cheese inside RIC 51F Degrees.

26 Place buffet plate signage at buffet table.

29 All coolers with TCS food, must have thermometers. Thermometers must be placed at front cooler.

31 Do not store or place items inside of HWS.

9 Do not store raw chicken, over raw fish and vegetables.


2 2016-05-10 31 observe a knife in the hand sink in the baking area. Observed a garbage can in front of the hand washing sink. Ensure hand washing sink is only used for hand washing purposes and is not blocked from employee use.

45 observed grease/debris build up in the kitchen area around the stoves.


3 2016-01-26 12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Raw beef/chicken stored improperly with ready to eat foods in the refrigerator.

25 229.165 (m) (1) (A)not clean. Knives, tongs,utensil container and other silverware not clean to sight in knife container. Observed an employee going to use a unclean serving knife to cut cake. All food contact surfaces must be washed, rinsed and saniti

8 Water bottles observed in kitchen as personal drink containers. All personal drink containers must have a spill proof container with a straw. All personal items such as phones, jackets and other personal items must be placed in a designated area.


5 2015-09-18 2 SEE ITEM #15 BELOW


1 2015-09-18 2 SEE ITEM #15 BELOW


6 2015-07-06 22 FOOD MANAGER CERTIFICATION NEEDED FOR ALL MANAGEMENT.

23 MUST RE-ESTABLISH ONE INCH AIR GAPS BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.


2 2015-07-06 22 FOOD MANAGER CERTIFICATION NEEDED FOR ALL MANAGEMENT.

23 MUST RE-ESTABLISH ONE INCH AIR GAPS BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN.


7 2015-02-06 21 MUST MONITOR MECHANICAL DISHWASHER ON FREQUENT BASIS TO ASSURE THAT IS SANITIZING DURING ALL DISHWASHING SESSIONS.

9 CONTAINERS WITH PERMANENT LABELS MUST NOT BE REUSED FOR STORAGE, TRANSPORT OF OTHER FOOD ITEMS- MUST RESORT TO USE OF FOOD GRADE CONTAINERS WITHOUT PERMENANT LABELS.


2 2015-02-06 21 MUST MONITOR MECHANICAL DISHWASHER ON FREQUENT BASIS TO ASSURE THAT IS SANITIZING DURING ALL DISHWASHING SESSIONS.

9 CONTAINERS WITH PERMANENT LABELS MUST NOT BE REUSED FOR STORAGE, TRANSPORT OF OTHER FOOD ITEMS- MUST RESORT TO USE OF FOOD GRADE CONTAINERS WITHOUT PERMENANT LABELS.


8 2014-05-15 12 MUST MAINTAIN ALL PREPARED FOOD PRODUCTS COVERED AND PROTECTED AT ALL TIMES.

7 MUST ENCOURAGE AND PROMOTE MORE FREQUENT HAND WASHING.


2 2014-05-15 12 MUST MAINTAIN ALL PREPARED FOOD PRODUCTS COVERED AND PROTECTED AT ALL TIMES.

7 MUST ENCOURAGE AND PROMOTE MORE FREQUENT HAND WASHING.


7 2013-07-11 12 MUST MAINTAIN PREPARED FOOD PRODUCTS COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE.

21 MECHANICAL DISHWASHER NOT SANITIZING - MUST SERVICE/REPAIR DISHWSHER IN ORDER THAT IT BE CAPABLE OF SANKITIZING DURING FINAL RINSE AFTER EACH DISHWASHING SESSION.


2 2013-07-11 12 MUST MAINTAIN PREPARED FOOD PRODUCTS COVERED/PROTECTED WHILE IN REFRIGERATOR STORAGE.

21 MECHANICAL DISHWASHER NOT SANITIZING - MUST SERVICE/REPAIR DISHWSHER IN ORDER THAT IT BE CAPABLE OF SANKITIZING DURING FINAL RINSE AFTER EACH DISHWASHING SESSION.


25 2012-12-12 12 229.164 (f) (2) (A) (iv) not covered. Stacking food containers with plastic wrap as a cover. Many Containers were resting on food underneath. Plastic wrap does not make a good protection barrier when stacking The wrap gets pashed aside Glow Ly con

16 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.

17 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.

2 229.164 (o)(6)(b) Cold hold. Maintain Potentially Hazardous Food (PHF) at or below a temperature of 41 degrees Fahrenheit. Items in the cold hold service line were at a temperature ranging from 46 to 60 degrees Fahrenheit. No set method of tracking time

21 229.165 (k) (14) (A)chlorine solution. Mechanical ware wash not providing chlorine. Have repaired. Use third compatriot on 3 compartment Sink to sanitize.

25 229.165 (m) (1) (A)not clean. Clear and sanitize all internal surfaces of refrigeration units. Maintain these cleaned and sanitized. Clean utensils to be clear to sight and touch.

8 229.163 (i) not in HWS. Employee washing utensils in hand sink. Use this sink is for handwashing only.


7 2012-12-12 12 229.164 (f) (2) (A) (iv) not covered. Stacking food containers with plastic wrap as a cover. Many Containers were resting on food underneath. Plastic wrap does not make a good protection barrier when stacking The wrap gets pashed aside Glow Ly contact

16 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only.

17 229.167 (e) (2) no soap. No soap at the hand washing sink. Supply every handwashing sink with soap.

2 229.164 (o)(6)(b) Cold hold. Maintain Potentially Hazardous Food (PHF) at or below a temperature of 41 degrees Fahrenheit. Items in the cold hold service line were at a temperature ranging from 46 to 60 degrees Fahrenheit. No set method of tracking time

21 229.165 (k) (14) (A)chlorine solution. Mechanical ware wash not providing chlorine. Have repaired. Use third compatriot on 3 compartment Sink to sanitize.

25 229.165 (m) (1) (A)not clean. Clear and sanitize all internal surfaces of refrigeration units. Maintain these cleaned and sanitized. Clean utensils to be clear to sight and touch.

8 229.163 (i) not in HWS. Employee washing utensils in hand sink. Use this sink is for handwashing only.


20 2012-02-23 13 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Use a system of marking for items placed on the buffet line to keep items from going o

16 229.166 (g) (1) (A) HWS not provided. Bar area has a three compartment i but, no hand wash sink. there must be a designated had wish sink for this area with food preparation. Install hand sink or make sink for hand wishing only.

17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.

23

25 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Floors or Refrigerating stiffs, and other surfaces not clean. Clean and sanitize all surfaces within cold hold units.

8 229.166 (i) (1) (B) HWS improper use. Employee Killing contain in hand sink. Use this sink is for handwashing only.


6 2012-02-23 13 229.164 (o) (9) (A) (i) Time Only. Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control. Use a system of marking for items placed on the buffet line to keep items from going o

16 229.166 (g) (1) (A) HWS not provided. Bar area has a three compartment i but, no hand wash sink. there must be a designated had wish sink for this area with food preparation. Install hand sink or make sink for hand wishing only.

17 229.167 (e) (3) (A) no towels. Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.

23

25 229.165 (m) (1) (A)not clean. Equipment used in storing food not cleaned. Floors or Refrigerating stiffs, and other surfaces not clean. Clean and sanitize all surfaces within cold hold units.

8 229.166 (i) (1) (B) HWS improper use. Employee Killing contain in hand sink. Use this sink is for handwashing only.


15 2011-11-01 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.

14 229.166 (c) (3) hot water sufficient. The hot water heater is not large enough to provide hot water during all hours of operation. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. PER L. CALZON

21 229.165 (k) (14) (A)chlorine solution. For sanitation a combination of PH concentration and temperature are not adequate. Use 3 compartment sink for proper manual ware washing.

25 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Cutting board must have a smooth surface.


4 2011-11-01 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70?F to 41?F or below. PHF must be cooled a total of 6 hrs from 135?F to 41?F or less as specified.

14 229.166 (c) (3) hot water sufficient. The hot water heater is not large enough to provide hot water during all hours of operation. The hot water heater must have a large enough capacity to provide hot water during all hours of operation. PER L. CALZONC

21 229.165 (k) (14) (A)chlorine solution. For sanitation a combination of PH concentration and temperature are not adequate. Use 3 compartment sink for proper manual ware washing.

25 229.165 (d) (1) (B)free of breaks, cracks. Cutting board not in good repair. Cutting board must have a smooth surface.


10 2011-01-26 14 229.166 (f) (2) (A)HWS>100F. FLUCTUATIONS IN HOT WATER AT RESTROOM HANDSINKS. PROVIDE MINIMUM OF 100F AT ALL TIMES. HOT WATER HEATER MUST BE ABLE TO SUPPORT THESE TEMPERATURES AT PEAK USAGE.

17 229.167 (e) (2) no soap.

17 229.167 (e) (3) (A) no towels. PROVIDE SOAP AND PAPER TOWELS IN BAKERY AT ALL TIMES.

25 229.165 (d) (1) (B)free of breaks, cracks. REPLACE ANY WORN STAILESS/PLACTIC BINS/LIDS TO PREVENT PARTICLES FROM CONTAMINATING FOOD.

25 229.165 (m) (1) (A)not clean. CLEAN AND SANITIZE ALL DOORS/HANDLES TO ALL REFRIGERATION UNITS IN ESTABLISHMENTS, INCLUDING WAL-IN REFRIGERATOR AND FREEZER, DAILY.

25 229.165 (m) (1) (A)not clean. OBSERVED EVIDENCE OF MOLD INBETWEEN SODA NOZZLES, CLEAN AND SANITIZE REGULARLY.

25 229.165 (m) (1) (B)grease and soil accumulation. GREASE ACCULULATION AT GRILL STATION ON GRILLS, CLEAN REGULARLY.


7 2011-01-26 14 229.166 (f) (2) (A)HWS>100F. FLUCTUATIONS IN HOT WATER AT RESTROOM HANDSINKS. PROVIDE MINIMUM OF 100F AT ALL TIMES. HOT WATER HEATER MUST BE ABLE TO SUPPORT THESE TEMPERATURES AT PEAK USAGE.

17 229.167 (e) (2) no soap.

17 229.167 (e) (3) (A) no towels. PROVIDE SOAP AND PAPER TOWELS IN BAKERY AT ALL TIMES.

25 229.165 (d) (1) (B)free of breaks, cracks. REPLACE ANY WORN STAILESS/PLACTIC BINS/LIDS TO PREVENT PARTICLES FROM CONTAMINATING FOOD.

25 229.165 (m) (1) (A)not clean. CLEAN AND SANITIZE ALL DOORS/HANDLES TO ALL REFRIGERATION UNITS IN ESTABLISHMENTS, INCLUDING WAL-IN REFRIGERATOR AND FREEZER, DAILY.

25 229.165 (m) (1) (A)not clean. OBSERVED EVIDENCE OF MOLD INBETWEEN SODA NOZZLES, CLEAN AND SANITIZE REGULARLY.

25 229.165 (m) (1) (B)grease and soil accumulation. GREASE ACCULULATION AT GRILL STATION ON GRILLS, CLEAN REGULARLY.


31 2010-03-18 1 COOKED RICE AT 119 SITTING IN LARGE BINS ON SHELVES. COOL AS ABOVE MENTIONS FOR BEEF.

1 PREP COOKED BEEF NOT COOLING PROPERLY. TEMPERATE RANGE OF 118-147 IN LARGE BINS ON COUNTER. COOL IN LARGER SHALLOW PAN TO 70F WITH TWO HOURS AND THEN PLACE IN WALK-IN COOLER TO CONTINURE TO COOL TO 41F. THEN PLACE IN LARGE BINS FOR LATER USE.

1 Raw shell eggs were left out at room temperature.

10 DENTED CANS, THROWN AWAY.

12 RAW MARINATED CHICKEN STORED ABOVE CUT VEGETABLES AND CHESSES. STORE RAW MEATS ACCORDINGLY IN REFRIGERATOR: FISH, THEN PORK, THEN BEEF AND LASTLY CHICKEN. STORE VEGEGTABLES SEPERATELY. DO NOT STORE RAW SHELLED EGGS ABOVE VEGETABLES.

12 RAW MARINATED SCALLOPS STORED ABOVE WONTONS IN REACH IN COOLER.

21 BLEACH SANTIZING SOLUTIONS FOR COUTERS WAS TOO STRONG, BEYOND 200 PPM. MAINTAIN SANITIZING CONCENTRATION BETWEEN 50-100 PPM. PROVIDE AND USE BLEACH TEST TO MEASURE PROPER CONCENTRATION.

22 A CERTIFIED FOOD MANAGER ON SITE DURING ALL HOURS OF OPERATION. PROVIDE PROOF OF CERTIFICATION. PLEASE REGISTER ADDITIONAL PERSONEL, IF NECESSARY, FOR CLASS OR PROVIDE PROOF OF CERTIFICATION AT FOLLOW UP VISIT ON THURSDAY MARCH 1, 2010. OBTAIN HEALT

25 REPLACE WORN WIRE FRY STRAINERS

3 Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.

3 Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.

8 EMPLOYEE COATS TOSSED ON FOOD STORAGE SHELVES. PROVIDE STORAGE/HANGING SPACE FOR EMPLOYEE PERSONAL BELONGINGS AWAY FROM/BELOW ANY FOOD/FOOD PRODUCT.


11 2010-03-18 1 COOKED RICE AT 119 SITTING IN LARGE BINS ON SHELVES. COOL AS ABOVE MENTIONS FOR BEEF.

1 PREP COOKED BEEF NOT COOLING PROPERLY. TEMPERATE RANGE OF 118-147 IN LARGE BINS ON COUNTER. COOL IN LARGER SHALLOW PAN TO 70F WITH TWO HOURS AND THEN PLACE IN WALK-IN COOLER TO CONTINURE TO COOL TO 41F. THEN PLACE IN LARGE BINS FOR LATER USE.

1 Raw shell eggs were left out at room temperature.

10 DENTED CANS, THROWN AWAY.

12 RAW MARINATED CHICKEN STORED ABOVE CUT VEGETABLES AND CHESSES. STORE RAW MEATS ACCORDINGLY IN REFRIGERATOR: FISH, THEN PORK, THEN BEEF AND LASTLY CHICKEN. STORE VEGEGTABLES SEPERATELY. DO NOT STORE RAW SHELLED EGGS ABOVE VEGETABLES.

12 RAW MARINATED SCALLOPS STORED ABOVE WONTONS IN REACH IN COOLER.

21 BLEACH SANTIZING SOLUTIONS FOR COUTERS WAS TOO STRONG, BEYOND 200 PPM. MAINTAIN SANITIZING CONCENTRATION BETWEEN 50-100 PPM. PROVIDE AND USE BLEACH TEST TO MEASURE PROPER CONCENTRATION.

22 A CERTIFIED FOOD MANAGER ON SITE DURING ALL HOURS OF OPERATION. PROVIDE PROOF OF CERTIFICATION. PLEASE REGISTER ADDITIONAL PERSONEL, IF NECESSARY, FOR CLASS OR PROVIDE PROOF OF CERTIFICATION AT FOLLOW UP VISIT ON THURSDAY MARCH 1, 2010. OBTAIN HEALTH D

25 REPLACE WORN WIRE FRY STRAINERS

3 Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.

8 EMPLOYEE COATS TOSSED ON FOOD STORAGE SHELVES. PROVIDE STORAGE/HANGING SPACE FOR EMPLOYEE PERSONAL BELONGINGS AWAY FROM/BELOW ANY FOOD/FOOD PRODUCT.


9 2008-08-05 No observations found.
0 2008-08-05 No observations found.
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