FIRE WOK #

11075 Interstate 10 Frontage Rd San Antonio, TX 78230

License ID # 4367

Inspections
Latest Demerits
29
8


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

Demerits Inspection Date Inspectors Notes
8 2017-03-20 19 * 228.146(c) Backflow prevention, air gap. Violation: observed air gap of the 3 compartment sink inside drain. Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall

22 * 228.33(c) Food Handler Training criteria. Violation: No food handler certificates for employees. Correction: All employees must complete food handler training.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Violation: Observed cut produce in walk in cooler without a use by, consume by, or expiration date. Correction: All food items must have a use by consume by or expiration date not to exceed 7

32 * 228.104(f) Can openers. Violation: observed dirty can opener. Correction: Food and non-food contact surfaces must maintain cleanliness at all times.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Violation: Observed personal items in walk-in cooler not separated from consumer products. Correction: employee items need to be in a designated area separated from consumer

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Violation: Food in freezer stored on floor Correction: All food items need to be stored at least 6 inches above the floor

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant. Violation: Observed missing light cover and a cracked light cover near outside of walk-in cooler. Correction: Light bulbs must be shielded, coated, or shatter -resista

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Violation: Observed missing ceiling tiles and a handsink that is not in working condition. Correction: The physical facilities must be maintained in good repair.


10 2016-11-07 11 Dispose of damaged Can Food Product.

22 All Food Handlers must be Food Handler Certified. Certifications that are not ANSI certified, must be certified by City. City charges fee. 60 days to accomplish tasking.

31 Repair broken HWS in kitchen. Establishment has a second working sink in kitchen area.

35 All Food Handlers must wear hair restraints.

35 All personal drinks must have a lid and straw.

39 Do not store utensil in sitting water. Utensils must be kept clean and dry. Or moving water. Or water that's at least 135F Degrees or hotter.

45 All unused mops must be hung to air dry.

45 Clean floors, walls, and ceilings.

6 Establishment is using time as a temperature control. But, establishment has no documentation/records.

9 Do not store food in tin cans. Tin cans will rust.


5 2016-07-22 2 * 228.106(k)(1)(A) Machine vending--Cold Hold (41°F/45°F or below) criteria. Food items in one of the refrigerators in the kitchen measured at 47 and 51 degrees F, respectively. Refrigerator is not keeping foods cold enough. Repair/replace refrigerato

30 * 228.247 Not having a current/Valid Permit. Food establishment permit is unpaid. Make sure to purchase and post a new food establishment permit.

32 Ice machine has a dirt build up on the inside. thoroughly clean and sanitize ice machine.

45 Ceiling and vent hood system are dirty. Clean ceiling and all vent hood system to prevent contamination of food in the kitchen area.

47 Observed dirt and food debris under shelves in the dry storage area. Clean all food storage areas to prevent attraction of pests.


2 2016-02-29 1 229.164 (o) (4) (A) (i) - Cooked PHF. PHF must be cooled a total of 6 hrs from 135°F to 41°F or less as specified. PHF must be cooled from 135°F to 70°F within 2 hrs. PHF must be cooled within 4 hrs to a temperature of 41°F or less if prepared from

25 229.165 (m) (1) (A)not clean. The inside of the dishwasher needs to be cleaned as often as it takes to keep food debris from building up inside. Better prewash/pre spray may go along way to keeping machinne cleaner.


4 2015-12-01 14 229.166 (c) (3) hot water sufficient. THE WATER TEMPERATURE WAS BELOW 100F IN THE RESTROOMS.

2 Potentially Hazardous Product must be maintained at 41F or below. Less than 4 hours recool to 41F within the 4 hour limit. Establish a written poicy for use of the four hour rule as needed, or use smaller amounts of product in the dispense/production ar

25 229.165 (m) (1) (A)not clean. Cutting boards need work smooth/easily cleanable/non absorbent/good repair. clean and cover the knife holder.

27 Ch 13, Art II, section 13-26 Display permit. 229.171(f)permit required. THE LICENSE IS DISPLAYED BUT IT IS OUT OF DATE.


16 2014-02-18 21 THE WATER TEMP ON THE DISHWASHER IS BELOW REQUIRED TEMP OF 120-125F, CHECK WITH SERVICE TO SEE WHAT TEMP IS REQUIRED 229.165 (k) (14) (D)other solution. THERE NEEDS TO BE A TEMPERATURE LABEL ON THE DISHWASHER THAT TELLS REQUIRED WATER TEMPERATURE.

23 229.166 (i) (5) (A)plumbing repairs. tHERE NEEDS TO BE BACKFLOW PREVENTION DEVICES ON HOSE BIBS AT THRE MOP SINK.

24 229.165 (h) (3)thin probe available. 229.165 (l) (1) (B)not calibrated. NEED THERMOMETER IN WALK IN COOLER AND ALL OTHER REFRIGERATION UNITS.

25 229.165 (m) (1) (A)not clean. HANGING STRAINERS SOILED, CAN OPENER NEEDS TO BE CLEANED COMPLETELY DAILY.

8 WHEN WORKING WITH OPEN FOOD WE ARE NOT ALLOWED TO WARE WRIST WATCHES, JEWLERY`


5 2014-02-18 21 THE WATER TEMP ON THE DISHWASHER IS BELOW REQUIRED TEMP OF 120-125F, CHECK WITH SERVICE TO SEE WHAT TEMP IS REQUIRED 229.165 (k) (14) (D)other solution. THERE NEEDS TO BE A TEMPERATURE LABEL ON THE DISHWASHER THAT TELLS REQUIRED WATER TEMPERATURE.

23 229.166 (i) (5) (A)plumbing repairs. tHERE NEEDS TO BE BACKFLOW PREVENTION DEVICES ON HOSE BIBS AT THRE MOP SINK.

24 229.165 (h) (3)thin probe available. 229.165 (l) (1) (B)not calibrated. NEED THERMOMETER IN WALK IN COOLER AND ALL OTHER REFRIGERATION UNITS.

25 229.165 (m) (1) (A)not clean. HANGING STRAINERS SOILED, CAN OPENER NEEDS TO BE CLEANED COMPLETELY DAILY.

8 WHEN WORKING WITH OPEN FOOD WE ARE NOT ALLOWED TO WARE WRIST WATCHES, JEWLERY`


7 2013-06-18 27 Your food establishment permit is currently expired. If your permit is not paid by June 2013 then another late fee will be added. You have 10 days to obtain a valid permit. Your establishment must obtain and post a valid permit within 10 days. Please

6 Employee should be restricted; unless wound is sealed with an impermeable cover. Employee was found having a cut (scabbed) on his finger while preparing food. Ensure the employee always wears gloves while handling food.


2 2013-06-18 27 Your food establishment permit is currently expired. If your permit is not paid by June 2013 then another late fee will be added. You have 10 days to obtain a valid permit. Your establishment must obtain and post a valid permit within 10 days. Please g

6 Employee should be restricted; unless wound is sealed with an impermeable cover. Employee was found having a cut (scabbed) on his finger while preparing food. Ensure the employee always wears gloves while handling food.


6 2013-02-01 20 229.168 (b) working container not labeled. Spray bottle not labeled with contents. Do not hang spray bottles on rack containing clean wares.

25 229.165 (m) (1) (A)not clean. Kitchen is in need of a thorough cleaning including, beneath, behind, beside and surfaces of both shelving units and equipments. Must clean ice machine on a regular cleaning schedule to inhibit growth of mold. Cutting b


2 2013-02-01 20 229.168 (b) working container not labeled. Spray bottle not labeled with contents. Do not hang spray bottles on rack containing clean wares.

25 229.165 (m) (1) (A)not clean. Kitchen is in need of a thorough cleaning including, beneath, behind, beside and surfaces of both shelving units and equipments. Must clean ice machine on a regular cleaning schedule to inhibit growth of mold. Cutting boar


11 2012-09-27 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Shrimp boiled and placed directly into reach-in cold hold unit temping at 94 degrees F. Beef temping at 104 degrees F and chicken at

20 229.168 (b) working container not labeled. Two spray bottles not labeled with contents.

25 229.165 (d) (1) (E) (i)not easily cleanable. Cutting board must be replaced.


3 2012-09-27 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 135°F to 70°F within 2 hrs. Shrimp boiled and placed directly into reach-in cold hold unit temping at 94 degrees F. Beef temping at 104 degrees F and chicken at 1

20 229.168 (b) working container not labeled. Two spray bottles not labeled with contents.

25 229.165 (d) (1) (E) (i)not easily cleanable. Cutting board must be replaced.


4 2012-01-18 12 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Ensure that bulk food containers and scoops are cleaned and sanitized on a regular cleaning schedule and that only food grades scoops are used and stored handle up.


1 2012-01-18 12 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Ensure that bulk food containers and scoops are cleaned and sanitized on a regular cleaning schedule and that only food grades scoops are used and stored handle up.


7 2011-09-06 12 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Scoops in bulk food storage bins found handle down in bins. Manager removed and hand scoops cleaned and sanitized and then demonstrated to employees proper way to store in bins.

12 Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Ice machine has significant amount of mold internally and needs to be emptied, cleaned and sanitized. 229.164 (f) (2) (A) (iii) cleaning / sanitizing.

25 229.165 (m) (1) (A)not clean. Dirty bin with clean utensils found on clean ware rack. Dirty bin with dirty utensils also found.


3 2011-09-06 12 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Scoops in bulk food storage bins found handle down in bins. Manager removed and hand scoops cleaned and sanitized and then demonstrated to employees proper way to store in bins.

12 Cleaning & sanitizing of equipment and wares not executed to protect from cross contamination. Ice machine has significant amount of mold internally and needs to be emptied, cleaned and sanitized. 229.164 (f) (2) (A) (iii) cleaning / sanitizing.

25 229.165 (m) (1) (A)not clean. Dirty bin with clean utensils found on clean ware rack. Dirty bin with dirty utensils also found.


10 2011-04-11 12 Raw chicken stored on top of cooked chicken that is stored on top of produce. Manager corrected on site. Large trash bag of ice placed on freezer floor leaked and refroze. Manager had employee remove from freezer.

16 Repair handwash sink that has continuous flow of water and slow drain. Manager has purchased parts needed to repair faucet so that it may be turned completely off.

24 No thermometer in front cooler. Manager instructed employee to get a thermometer from back and place in cooler.


3 2011-04-11 12 Raw chicken stored on top of cooked chicken that is stored on top of produce. Manager corrected on site. Large trash bag of ice placed on freezer floor leaked and refroze. Manager had employee remove from freezer.

16 Repair handwash sink that has continuous flow of water and slow drain. Manager has purchased parts needed to repair faucet so that it may be turned completely off.

24 No thermometer in front cooler. Manager instructed employee to get a thermometer from back and place in cooler.


12 2010-09-02 13 ALL PREPARED, DEFROSTED POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARK AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE.

2 RECOMMEND THAT BEEF AT 55 TO 56'F FOR LONGER THAN FOUR HOURS BE DISCARDED.

25 PANTRY SHELVING IN NEED OF SOME CLEANING TO REMOVE ACCUMULATED DEBRIS.


3 2010-09-02 13 ALL PREPARED, DEFROSTED POTENTIALLY HAZARDOUS FOODS MUST BE DATE MARK AS TO WHEN ENTERED INTO REFRIGERATOR STORAGE.

2 RECOMMEND THAT BEEF AT 55 TO 56'F FOR LONGER THAN FOUR HOURS BE DISCARDED.

25 PANTRY SHELVING IN NEED OF SOME CLEANING TO REMOVE ACCUMULATED DEBRIS.


14 2009-11-18 12 Surface for hanging knifes not cleaned and Sanitized. knifes put directly to use on cutting raw meats.

22 Provide for one certified food manager to be in the establishment per 12 hour shift.

25 Can opener blade heavily soiled. Clean and sanitize this surface routinely.

7 Employee did not wash hands before donning gloves for working with food.


4 2009-11-18 12 Surface for hanging knifes not cleaned and Sanitized. knifes put directly to use on cutting raw meats.

22 Provide for one certified food manager to be in the establishment per 12 hour shift.

25 Can opener blade heavily soiled. Clean and sanitize this surface routinely.

7 Employee did not wash hands before donning gloves for working with food.


28 2009-07-06 No observations found.
0 2009-07-06 No observations found.
6 2009-01-29 No observations found.
0 2009-01-29 No observations found.
20 2008-10-13 No observations found.
0 2008-10-13 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