GENGHIS GRILL- #THE MONGOLIAN STIR FRY

1903 N Loop 1604 E San Antonio, TX 78232

License ID # 3673

Inspections
Latest Demerits
24
10


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

Demerits Inspection Date Inspectors Notes
10 2017-03-20 10 * 228.118(3)(B) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. Obscure no sanitizer bely diverged by the dishwashing machine. Trouble short of the system found t

14 * 228.38(d) When to wash. Observe several times an employee went through a door contaminating hands, perform task which would contaminate the hands with out per arming a hand wash. Employees must wash hand when ever accomplishing a task which may conta

20 * 228.150(e) Conveying sewage. Observed water from a hand wishing sink did not properly drain and flooded on to floor. Repair to convey wastewater to the sanitary sewer.

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. Observed hand washing sink used to store Sanitizer contained. Use removing the sanitize bucket then replacing, re-co

32 * 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed gaskets on refrigerator doors. R

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Observed bag of onions being shared an the floor. Food must be stored 6 inches from the floor to avoid environmental contamination.

39 228.68(b)(2) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. Observed damaged well with dry wall exposed. These are no longer easily cleanable and nonabsorbent and must be repaired.

46 228.149(e)(2) A plumbing system shall be maintained in good repair. Observed faucet with a leaking faucet. Observed had washing sink with no cold water supply. Plumbing must be maintained in good repair.

47 228.248(11) Verbiage regarding posting of the most recent inspection report. The posted inspection was dated in 9/2015. The last scored inspection was on 8/5/2016


10 2016-08-05 21 * 228.32(1) Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed items in cold hold with out appropriate date labeling. Date label TCS foods with the date to consume or discard by.

29 * 228.108(e) Sanitizing solutions, testing devices. The were no means to test the mixing of sanitizers. Provide for the test strips.

31 * 228.175(b) Hand washing cleanser, availability. Observed there was no soap at the hand washy sinks. Provide for soap at all hand washing facilities.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed item (s) in cold hold with no protection from contamination.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed dust build upon a grate in a refrigeration in it. These surfaces must be routinely cleaned to remove dust bui

46 228.149(e)(2) A plumbing system shall be maintained in good repair. Observed cold water top on hint sink was not operating.

47 228.221(a)(4)(C) Central Preparation Facility Inspection Report.

6 * 228.75(h)(1)(B) Discarded if in a container or package that does not bear a date or day. Discard foods without an appropriate date label.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed an open container of food under a duty fan grill in a refrigerator. Discard exposed foods, ensure food is covered when in stage


1 2016-01-04 25 229.165 (q)food contact not sanitized. Observed ice scoop stored improperly on top of ice machine. Ensure ice scoop is stored properly as discussed.


12 2015-09-09 2 229.164 (v) (2) (C) PHF>41. Observed bar mixes, that require refrigeration, stored at room temperature. Items requiring refrigeration after being opened must be maintained at or below 41?F at all times.

25 229.165 (n) (1) (D) (vii)utensils in Water. Observed scoops used for rice stored in bins of room temperature water. Also observed ice cream scoop stored in cup of water. During pauses in food preparation or dispensing, food preparation and dispensing u

8 229.163 (n) (2) (A) closed beverage container. Observed employee beverage stored in an open container next to dry goods. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equi

8 229.166 (i) (1) (B) HWS improper use. Observed sanitizing bucket stored in kitchen hand wash sink. A hand washing facility may not be used for purposes other than hand washing.


4 2015-09-09 2 229.164 (v) (2) (C) PHF>41. Observed bar mixes, that require refrigeration, stored at room temperature. Items requiring refrigeration after being opened must be maintained at or below 41?F at all times.

25 229.165 (n) (1) (D) (vii)utensils in Water. Observed scoops used for rice stored in bins of room temperature water. Also observed ice cream scoop stored in cup of water. During pauses in food preparation or dispensing, food preparation and dispensing u

8 229.163 (n) (2) (A) closed beverage container. Observed employee beverage stored in an open container next to dry goods. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equi

8 229.166 (i) (1) (B) HWS improper use. Observed sanitizing bucket stored in kitchen hand wash sink. A hand washing facility may not be used for purposes other than hand washing.


20 2015-06-30 12 229.164 (f) (2) (A) (iv) not covered. Observed drink shaker, in bar area, stored on top of ice used for customer's drinks. Ice bin must be emptied and sanitized before it can be used. Ensure ice bin is kept clean and free of foreign objects.

17 229.167 (e) (2) no soap.(e) (3) (A) no towels. Hand kitchen hand wash sink next to ice machine did not have soap nor paper towels. Supply every handwash station with soap and individual disposable towels.

20 229.168 (c) (1) toxics stored. Observed buckets of sanitizer stored on food prep table next to raw eggs and on buffet table near food. Ensure all toxic items are stored below and away from food, equipment, utensils, linens, and single-service and singl

21 229.165 (k) (14) (A)chlorine solution. Machanical dishwasher was not utilizing correct amounts of sanitizer during its cycle. Manager contacted Ecolab to have this problem resolved. Mechanical dishwasher cannot be used until chlorine concentration is b

25 229.165 (d) (1) (B)free of breaks, cracks.(m) (1) (A)not clean. Observed chipped plates in kitchen area and a bowl with food debris stored with clean bowls. Discard and or replace unsafe equipment. Food contact surfaces must be free of breaks, open se

8 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored next to margarita glasses in bar area. Employees must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils,

8 229.166 (i) (1) (B) HWS improper use. Observed steel wool stored in front hand washing sink. Use this sink for hand washing only.


7 2015-06-30 12 229.164 (f) (2) (A) (iv) not covered. Observed drink shaker, in bar area, stored on top of ice used for customer's drinks. Ice bin must be emptied and sanitized before it can be used. Ensure ice bin is kept clean and free of foreign objects.

17 229.167 (e) (2) no soap.(e) (3) (A) no towels. Hand kitchen hand wash sink next to ice machine did not have soap nor paper towels. Supply every handwash station with soap and individual disposable towels.

20 229.168 (c) (1) toxics stored. Observed buckets of sanitizer stored on food prep table next to raw eggs and on buffet table near food. Ensure all toxic items are stored below and away from food, equipment, utensils, linens, and single-service and singl

21 229.165 (k) (14) (A)chlorine solution. Machanical dishwasher was not utilizing correct amounts of sanitizer during its cycle. Manager contacted Ecolab to have this problem resolved. Mechanical dishwasher cannot be used until chlorine concentration is b

25 229.165 (d) (1) (B)free of breaks, cracks.(m) (1) (A)not clean. Observed chipped plates in kitchen area and a bowl with food debris stored with clean bowls. Discard and or replace unsafe equipment. Food contact surfaces must be free of breaks, open sea

8 229.163 (n) (1) eat.drink.smoke. Observed employee beverage stored next to margarita glasses in bar area. Employees must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils,

8 229.166 (i) (1) (B) HWS improper use. Observed steel wool stored in front hand washing sink. Use this sink for hand washing only.


7 2015-01-23 25 229.165 (q)food contact not sanitized.Observed ice scoop stored improperly on top of ice machine. Ensure ice scoop is stored properly as discussed.

8 229.163 (i) not in HWS.Observed rags stored in HWS. Use this sink is for handwashing only.


2 2015-01-23 25 229.165 (q)food contact not sanitized.Observed ice scoop stored improperly on top of ice machine. Ensure ice scoop is stored properly as discussed.

8 229.163 (i) not in HWS.Observed rags stored in HWS. Use this sink is for handwashing only.


40 2014-07-15 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods(variety of items located in the WIC at 47-50 F, prepared 7-14-14) 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 spec

10 Remove all Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label.

14 229.166 (e) (1)plumbed according to law(numerous leaking sinks and missing faucet handles throughout establishment). Plumbing repairs not performed by a licensed plumber according to law. Materials used to repair plumbing system are not approved mater

14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present(Utility basin's faucet. Provide for adequate backflow prevention device.

16 229.166 (f) (2) (A)HWS>100F.Hand washing lavatory not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hand sink has no hot water. Hot water at hand sink i

18 229.167 (p) (11) (C)insects/pests(Fruit/Sewer Flies: located in Bar and Kitchen areas) not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved(Have establishment treated by a licensed Pest Control Operator)

2 Potentially Hazardous food(variety of items located on the serving line and in the WIC at 47-60 F) not at required temperature in cooling unit. PHF food must be maintained at or below 41°. NOTE: All Time-temp abused items condemned and voluntarily dest

21 229.165 (r) (3) (D)no sanitization(The Dish machine). For sanitation a combination of PH concentration and temperature are not adequate. Temperature PH and chemical sanitizer combination in mechanical ware washing machine must be balanced. NOTE: Use Wa

22 NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901

25 229.165 (d) (1) (B)free of breaks, cracks. Damaged metal blades on knives and covers for bulk food bins: located on the storage rack. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item.

25 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(knives on rusty Cutlery rack) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.

27 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call F & E at 207-8732 immediately.

8 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employ

8 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sinks located in different areas throughout establishment. Use this sink is for handwashing only.


14 2014-07-15 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods(variety of items located in the WIC at 47-50 F, prepared 7-14-14) 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 speci

10 Remove all Damaged foods, heavily rim or seam dented canned foods or packaged without the manufacturer label.

14 229.166 (e) (1)plumbed according to law(numerous leaking sinks and missing faucet handles throughout establishment). Plumbing repairs not performed by a licensed plumber according to law. Materials used to repair plumbing system are not approved materi

14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present(Utility basin's faucet. Provide for adequate backflow prevention device.

16 229.166 (f) (2) (A)HWS>100F.Hand washing lavatory not equipped to provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hand sink has no hot water. Hot water at hand sink is

18 229.167 (p) (11) (C)insects/pests(Fruit/Sewer Flies: located in Bar and Kitchen areas) not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved(Have establishment treated by a licensed Pest Control Operator)

2 Potentially Hazardous food(variety of items located on the serving line and in the WIC at 47-60 F) not at required temperature in cooling unit. PHF food must be maintained at or below 41°. NOTE: All Time-temp abused items condemned and voluntarily dest

21 229.165 (r) (3) (D)no sanitization(The Dish machine). For sanitation a combination of PH concentration and temperature are not adequate. Temperature PH and chemical sanitizer combination in mechanical ware washing machine must be balanced. NOTE: Use Wa

22 NOTE: (IAW the COSA Municipal code chap. #13) during the establishment’s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901

25 229.165 (d) (1) (B)free of breaks, cracks. Damaged metal blades on knives and covers for bulk food bins: located on the storage rack. Utensil(s) must have smooth, easily cleanable surfaces. NOTE: Discard and or replace damaged item.

25 229.165 (m) (1) (A)not clean. Food contact equipment-utensils(knives on rusty Cutlery rack) not cleaned(accumulated food debris) and sanitized. Clean/sanitize food contact surfaces of equipment-utensils.

27 229.171(f)permit required. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit please call F & E at 207-8732 immediately. If

8 229.163 (n) (2) (A) closed beverage container. Employee are required to consume personal beverages from a closed beverage container in a manner that does not contaminates exposed food, clean equipment, utensils and unwrapped single-service items. Employ

8 229.166 (i) (1) (B) HWS improper use. Employee washing utensils in hand sinks located in different areas throughout establishment. Use this sink is for handwashing only.


14 2013-01-15 13 229.171 (c) (3) (B) (iii) Verification. The establishment has a temperature log in sheet to monitor the temps. of the raw fish, chicken,and beef but the temp. log in sheet is not being used to verify if the temp. of the food is being constantly maintai

16 ENSURE NOTHING IS STORED WITHIN THE HANDSINK. A KNIFE AND A RAG WAS FOUND BEING STORED IN THE HANDSINKS. HANDSINKS ARE ONLY USED FOR HANDWASHING PURPOSES ONLY.

22 Ensure someone (manager) is food manager certified at all times during business of operation.

8 ENSURE ALL DRINKING CONTAINERS HAS A LID SO THAT THE DRINKING CONTAINER CAN BE SPILLPROOF.


4 2013-01-15 13 229.171 (c) (3) (B) (iii) Verification. The establishment has a temperature log in sheet to monitor the temps. of the raw fish, chicken,and beef but the temp. log in sheet is not being used to verify if the temp. of the food is being constantly maintai

16 ENSURE NOTHING IS STORED WITHIN THE HANDSINK. A KNIFE AND A RAG WAS FOUND BEING STORED IN THE HANDSINKS. HANDSINKS ARE ONLY USED FOR HANDWASHING PURPOSES ONLY.

22 Ensure someone (manager) is food manager certified at all times during business of operation.

8 ENSURE ALL DRINKING CONTAINERS HAS A LID SO THAT THE DRINKING CONTAINER CAN BE SPILLPROOF.


10 2011-07-07 13 229.164 (o) (9) (A) (iv) written records. 229.171 (c) (3) (B) (ii) CCP Monitored. Establishment must routinely monitor critical control points Establishment must monitor critical control points as outlined in HACCP plan. During the inspection the tempe

16 Ensure nothing is stored in the handsink. The handsink is only used for handwashing purposes only.

27 Your food permit has been paid but it is not displayed or posted. Ensure to find your current food license to post.


3 2011-07-07 13 229.164 (o) (9) (A) (iv) written records. 229.171 (c) (3) (B) (ii) CCP Monitored. Establishment must routinely monitor critical control points Establishment must monitor critical control points as outlined in HACCP plan. During the inspection the tempe

16 Ensure nothing is stored in the handsink. The handsink is only used for handwashing purposes only.

27 Your food permit has been paid but it is not displayed or posted. Ensure to find your current food license to post.


26 2010-12-21 13 Establishments must verify effectiveness of an operation or process. Establishment must keep log or notebook to verify effectiveness of operation or process. 229.171 (c) (3) (B) (iii) Verification.

16 The hot water nozzles is broken and not providing hot running water.

20 Ensure to have sanitizer buckets with moist rags readily available to clean and sanitize food contact surface during peak hours of operation.

22 Ensure to have a manager or employee enroll and take the food mangers course. There must be a food safety certified manager at all times during operations hours.

25 Ice machine is accumulating rust, mold and mildew. Please ensure to clean the ice machine in a timely manner. Also, ensure the ice scooper is stored in a container or placed in a build-in ice scooper holder.

26 Ensure to acquire a choking poster for customer or employee display.

27 Ensure to post your most current health report.

7 229.163 (f) (2) (B) rinse clean warm H2O. During the handwashing procedure use vigorous friction and pay special attention to lather fingers, finger tips, areas between fingers hands and arms for 10-15 seconds. The employee handsink located in the food


8 2010-12-21 13 Establishments must verify effectiveness of an operation or process. Establishment must keep log or notebook to verify effectiveness of operation or process. 229.171 (c) (3) (B) (iii) Verification.

16 The hot water nozzles is broken and not providing hot running water.

20 Ensure to have sanitizer buckets with moist rags readily available to clean and sanitize food contact surface during peak hours of operation.

22 Ensure to have a manager or employee enroll and take the food mangers course. There must be a food safety certified manager at all times during operations hours.

25 Ice machine is accumulating rust, mold and mildew. Please ensure to clean the ice machine in a timely manner. Also, ensure the ice scooper is stored in a container or placed in a build-in ice scooper holder.

26 Ensure to acquire a choking poster for customer or employee display.

27 Ensure to post your most current health report.

7 229.163 (f) (2) (B) rinse clean warm H2O. During the handwashing procedure use vigorous friction and pay special attention to lather fingers, finger tips, areas between fingers hands and arms for 10-15 seconds. The employee handsink located in the food


17 2010-04-29 12 Please ensure that raw shell eggs are stored below raw vegetables and raw animal protein to prevent cross contamination.

13 Please ensure that discard date labels are utilized on all prepared, stored, refrigerated foods. Discard date shall not exceed 7 days of preparation date.

16 Please ensure that handsinks are utilized for handwashing only. During course of inspection, utensils and dishes found on buffet/waitstation handsink.

17 Please provide for soap and paper towels at all handsinks. During course of insection, several sinks found with no soap.

22 Please ensure that at least one person on duty is food manager certified at all times. More information can be found at www.sanantonio.gov/health.


5 2010-04-29 12 Please ensure that raw shell eggs are stored below raw vegetables and raw animal protein to prevent cross contamination.

13 Please ensure that discard date labels are utilized on all prepared, stored, refrigerated foods. Discard date shall not exceed 7 days of preparation date.

16 Please ensure that handsinks are utilized for handwashing only. During course of inspection, utensils and dishes found on buffet/waitstation handsink.

17 Please provide for soap and paper towels at all handsinks. During course of insection, several sinks found with no soap.

22 Please ensure that at least one person on duty is food manager certified at all times. More information can be found at www.sanantonio.gov/health.


12 2010-03-10 21 Quat ammonia sanitizing solution temperature off required levels. Use test strips to ensure proper concentration.

22 During hours of operation a Certified Food Manager(with supporting documentation) must be present at establishment.

25 Equipment not cleaned when cross-contamination may have occurred. Knives stored with food debris on them, mold inside ice machine.

27 Most recent graded inspection report must be posted in customer view.


4 2010-03-10 21 Quat ammonia sanitizing solution temperature off required levels. Use test strips to ensure proper concentration.

22 During hours of operation a Certified Food Manager(with supporting documentation) must be present at establishment.

25 Equipment not cleaned when cross-contamination may have occurred. Knives stored with food debris on them, mold inside ice machine.

27 Most recent graded inspection report must be posted in customer view.


6 2009-04-23 No observations found.
0 2009-04-23 No observations found.
0 2008-12-11 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