HOUSE OF JOY CHINESE RESTAURANT

8407 BANDERA RD #129 San Antonio, TX 78254

License ID # 21410

Inspections
Latest Demerits
29
7


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

Demerits Inspection Date Inspectors Notes
7 2018-01-11 18 * 228.102 Materials used for single service/use safe. Discontinue of single service bag for food storage.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Prepared temperature control for safety foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with prep day count

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Observed eggs on ground level 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 228.68(b)(6) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Cels

41 228.66(b) Food storage containers, identified with common name of food.Observed unlabeled storage bins

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 accumulation of ice in walk-in freezer

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


3 2017-08-17 37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

37 Remove accumulated grease and debris behind large equipment and roasting unit.

38 Observed frozen chicken defrosting on the floor. All thawing or defrosting must be done under running water, in the refrigerator or in the microwave.


6 2017-05-25 2 TCS FOODS NOT HELD TO TEMPERATURE OF 41F.* 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). FOODS DISCARDED.

21 FOOD MANAGER CERTIFICATION NOT AVAILABLE/IN PROGRESS.

29 USE A THERMOMETER WHEN INVOLVED IN COOLING OF TCS FOODS. 135F--2HRS--70F--41F.

36 OBSERVED WIPING CLOTHS ON PREP SURFACES. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. ALL WIPING CLOTHS MUST BE PLACED IN SANITIZING CONTAINER BETWEEN USES.

38 OBSERVED SHRIMP IN SINK DEFROSTING WITH NO RUNNING WATER AND WITH STOPPER INSTALLED. 228.75(c)(2) Thawing. under running water criteria. THAWING MAY BE DONE AT RUNNING WATER,IN THE MICROWAVE, OR IN THE REFRIGERATOR. WATER WAS TURNED ON AND STOPPER REMO

9 SHELLED EGGS NOT STORED CORRECTLY IN THE REACH IN COOLER. * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.


8 2017-01-23 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed utensils stored in large containers not clean to sight and touch for all surfaces of container is not clean to sight and touch.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Sprouts, and other vegetables observed in prep area under no cold hold control. All diced, prepared vegetables must be held to 41F or below.

22 * 228.33(c) Food Handler Training criteria. No food handlers on site at time of inspection. Obtain and retain Food handlers certification for necessary employees.

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Discontinue to stack large amount of cooked chicken during cooling process. Use larger, sheet pans to line chicken onto pans.

29 * 228.108(e) Sanitizing solutions, testing devices. No testing strips on site at time of inspection. Test strips must be present and available to use for testing of sanitizing solutions.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Observed wiping cloths on prep surfaces. All wiping cloths must be placed in sanitizing containers after use.

37 Observed scallops and raw foods in the refrigerator not covered properly. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

7 * 228.61 Food safe, good condition, unadulterated, and honestly presented. Observed lettuce, oranges and open canned food in refrigerator not in sound condition due to contamination and appearance of spoilage.


2 2016-08-05 18 Ensure all plastic spray bottles are labeled with chemical/produce name.

47 Wipe dust on cooling fans in reach in coolers and walkin cooler.


5 2016-04-19 18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed degreaser not labeled in a plastic spray container. Ensure that all chemicals/toxic materials not in original containers are labeled.

27 * 228.75(e)(1) Cooling method, criteria. Cooling procedure is not correct to cool Time/temperature control for safety foods. Ensure that TCS foods are properly cooled by using shallow pans and ice water bath before placing in cooling unit.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Wiping must be stored in a sanitizer solution between uses.

41 Bulk food container not labeled with common name. All bulk food containers must be labeled with the common name.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed cut vegetables stored under raw foods in the walk-in cooler. Ensure that cut vegetables are stored above raw foods during stora


6 2016-01-29 12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. 229.164 (f) (2) (A) (i) (II) separation raw/cooked. ALL RAW MEATS/RTE FOODS STORED IN THE REFRIGERATOR/WALK IN COOLER MUST BE ORGANIZED PROPERLY. Separate raw animal foods during preparation, holding

2

20 OBSERVED MEDICATIONS IN THE FOOD PREPARATION AREAS. ALL PERSONAL MEDICATIONS MUST BE LABELED WITH OWNER AND PLACED IN DESIGNATED AREA.

22 * 229.163(b) Demonstation of Knowledge. RegisteR and successfully complete Food Manager Certification course. CERTIFIED FOOD MANANGER NOT ON SITE DURING INSPECTION. ESTABLISHMENT MUST HAVE A CERTIFIED FOOD MANAGER DURING ALL HOURS OF OPERATION. http://

25 229.165 (m) (1) (A)not clean. 229.165 (m) (2)non food contact dirty. 229.165 (m) (1) (B)grease and soil accumulation.

8 229.163 (n) (2) (A) closed beverage container. OBSERVED OPEN DRINK CONTAINERS IN THE KITCHEN/PREP AREA. ALL PERSONAL DRINKS MUST A SPILL PROOF LID AND STRAW.


0 2015-09-03 No observations found.
3 2015-06-26 16 MUST RE-INSTALL EMPOYEE HAND WASHING SINK ASAP TO ALLOW FOR ITS FREQUENT USE.


1 2015-06-26 16 MUST RE-INSTALL EMPOYEE HAND WASHING SINK ASAP TO ALLOW FOR ITS FREQUENT USE.


0 2015-02-26 No observations found.
7 2014-08-22 12 MUST MAINTAIN ALL SAUCE/SOUP CONTAINERS COVERED/PROTECTED DURING REFRIGERATOR STORAGE.

23 MUST RE-ESTABLISH AIRGAP BETWEEN SODA FOUNTAIN DRAIN PIPES AND FLOOR DRAIN.


2 2014-08-22 12 MUST MAINTAIN ALL SAUCE/SOUP CONTAINERS COVERED/PROTECTED DURING REFRIGERATOR STORAGE.

23 MUST RE-ESTABLISH AIRGAP BETWEEN SODA FOUNTAIN DRAIN PIPES AND FLOOR DRAIN.


3 2014-03-14 22 ALL MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION.


1 2014-03-14 22 ALL MANAGEMENT MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION.


6 2013-07-25 21 MECHANICAL DISHWASHER NOT SANITIZING - REQUIRES A CONCENTRATION OF 50 PPM TO 75 PPM FOR PROPER FINAL RINSE SANITIZATION.

23 MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMNATE DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER.


2 2013-07-25 21 MECHANICAL DISHWASHER NOT SANITIZING - REQUIRES A CONCENTRATION OF 50 PPM TO 75 PPM FOR PROPER FINAL RINSE SANITIZATION.

23 MUST ESTABLISH A ONE INCH AIR GAP BETWEEN ICE MACHINE DRAIN PIPES AND FLOOR DRAIN TO ELIMNATE DIRECT CONNECTION BETWEEN FOOD SOURCE AND SEWER.


11 2013-03-28 12 MUST MAINTAIN BULK FOODS COVERED PROTECTED AT ALL TIMES - PRESENTLY CANS OF SPRAY PESTICIDES ARE DIRECTLY ABOVE OPENED CONTAINERS OF SALT, SUGAR?!

20 229.168 (h) (1) restricted use pesticides. THE USE OF SPRAY PESTICIDE CANS IS NOT ALLOWED AND PROFESSIONAL EXTERMINATIONS MUST BE USED FOR THIS PURPOSE.

9 MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - EXAMPLE SALT, SUGAR, ETC.


3 2013-03-28 12 MUST MAINTAIN BULK FOODS COVERED PROTECTED AT ALL TIMES - PRESENTLY CANS OF SPRAY PESTICIDES ARE DIRECTLY ABOVE OPENED CONTAINERS OF SALT, SUGAR?!

20 229.168 (h) (1) restricted use pesticides. THE USE OF SPRAY PESTICIDE CANS IS NOT ALLOWED AND PROFESSIONAL EXTERMINATIONS MUST BE USED FOR THIS PURPOSE.

9 MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS - EXAMPLE SALT, SUGAR, ETC.


17 2012-12-14 10 229.164 (a) Condition safe, unadulterated, and honestly presented. Numerous dented cans. Periodicaly check stock for damage and discard as appropriate.

12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Lettuce laying directly on top of raw shelled eggs. Use the following to store food items: in ascending order poultry (eggs), beef, pork, fish, and ready-to-eat. When possible store cooked items abov

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, flies. Eliminate the presence of insects by using any approved means.

20 229.168 (h) (1) restricted use pesticides. Spray pesticide cans not approved for use in a food establishment found. Remove these and use pest control methods only approved for Food, or a license pest control company.

25 229.165 (m) (1) (A)not clean. Food storage surfaces not clean. Regularly clean and sanitize surfaces used in storing food.


5 2012-12-14 10 229.164 (a) Condition safe, unadulterated, and honestly presented. Numerous dented cans. Periodicaly check stock for damage and discard as appropriate.

12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Lettuce laying directly on top of raw shelled eggs. Use the following to store food items: in ascending order poultry (eggs), beef, pork, fish, and ready-to-eat. When possible store cooked items above

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, flies. Eliminate the presence of insects by using any approved means.

20 229.168 (h) (1) restricted use pesticides. Spray pesticide cans not approved for use in a food establishment found. Remove these and use pest control methods only approved for Food, or a license pest control company.

25 229.165 (m) (1) (A)not clean. Food storage surfaces not clean. Regularly clean and sanitize surfaces used in storing food.


30 2012-04-03 12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw Chicken and beef shred above cooked items. When possible, store raw meals separate from cooked prepared food. Otherwise, shore raw meat product below cooled prepared foods. Meals should be arranged

13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Label prepared Good with the dale placed in Cold hold. discard after 7 days.

14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Spray hose hanging in water. Provide proper backflow prevention on hose connection.

15 Refrigeration unit at 51 degrees F. Freshly made items not cooling. properly. Ice items and repair unit.

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Provide proper measures/methods to control and minimize presence of pests.

2 Maintain PHF requiring cold hold at or below 41 degrees F. Shrimp left out on counter at 61 degrees F. Discard shrimp. Use appropriate methods to maintain temperature at or below 41 degrees F.

25 229.165 (m) (1) (A)not clean. Hand contact Such as hand washing sink handles, walk in refrigerator handles, refrigerator doors. All with caked on food. Regularly clean and sanitize these surfaces.

7 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water


8 2012-04-03 12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw Chicken and beef shred above cooked items. When possible, store raw meals separate from cooked prepared food. Otherwise, shore raw meat product below cooled prepared foods. Meals should be arranged in

13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Label prepared Good with the dale placed in Cold hold. discard after 7 days.

14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present. Spray hose hanging in water. Provide proper backflow prevention on hose connection.

15 Refrigeration unit at 51 degrees F. Freshly made items not cooling. properly. Ice items and repair unit.

18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed, house flies. Provide proper measures/methods to control and minimize presence of pests.

2 Maintain PHF requiring cold hold at or below 41 degrees F. Shrimp left out on counter at 61 degrees F. Discard shrimp. Use appropriate methods to maintain temperature at or below 41 degrees F.

25 229.165 (m) (1) (A)not clean. Hand contact Such as hand washing sink handles, walk in refrigerator handles, refrigerator doors. All with caked on food. Regularly clean and sanitize these surfaces.

7 229.163 (f) (1) 20 seconds. Employee was observed performing a hand washing procedure in less than 20 seconds and/or did not use a cleaning compound . Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water


16 2011-09-07 12 229.164 (f) (2) (A) (i) (II) separation raw/cooked. DO NOT STORE RAW BEEF ABOVE COOLED COOKED RICE. STORE COOKED COOLED RICE ABOVE RAW MEAT.

25 229.165 (m) (1) (A)not clean.clean and sanitize all handles ie, doors to refrigerators etc...

4 * 229.164 (k) (1) (A) (i) (II) Meat.

7


4 2011-09-07 12 229.164 (f) (2) (A) (i) (II) separation raw/cooked. DO NOT STORE RAW BEEF ABOVE COOLED COOKED RICE. STORE COOKED COOLED RICE ABOVE RAW MEAT.

25 229.165 (m) (1) (A)not clean.clean and sanitize all handles ie, doors to refrigerators etc...

4 * 229.164 (k) (1) (A) (i) (II) Meat.

7


21 2011-05-02 12

16

2 REFRIGERATED PREP UNIT MAINTAINING FOOD AT 52F - 57F. ICE DOWN BINS OF RAW MEATS, CHIKEN AND SHRIMP, AND CUT VEGETABLES TO HOLD IN UNIT FROM LUNCH ONWARD OR PLACE IN WALK-IN REFRIGERATOR. ALL MEATS AND CUT VEGETABLES MUST MAINTAIN A COLD-HOLDING TEMPE

21 229.165 (r) (3) (D)no sanitization. SANITIZER AVAILABLE IN CONTAINER BUT NOT RUNNING THROUGH DISHWASHER. SERVICE CALL MADE TO REPRESENTATIVE FOR MECHANCIAL DISHWASHER. DISCONTINUE USING MECHANICAL DISWASHER UNTILL FIXED AND USE 3-COMPARTMENT SINK AS B

22 PROVIDE CERTIFICATE OR RECIEPT FOR CLASS AT FOLLOW-UP. IF NOT COMPLETED BY FOLLOW-UP A 1ST REINSPECTION FEE OF $46.35 WILL BE CHARGED.

25 229.165 (m) (1) (A)not clean. clean and sanitize all handles ie, doors to refrigerators etc...


6 2011-05-02 12

16

2 REFRIGERATED PREP UNIT MAINTAINING FOOD AT 52F - 57F. ICE DOWN BINS OF RAW MEATS, CHIKEN AND SHRIMP, AND CUT VEGETABLES TO HOLD IN UNIT FROM LUNCH ONWARD OR PLACE IN WALK-IN REFRIGERATOR. ALL MEATS AND CUT VEGETABLES MUST MAINTAIN A COLD-HOLDING TEMPERA

21 229.165 (r) (3) (D)no sanitization. SANITIZER AVAILABLE IN CONTAINER BUT NOT RUNNING THROUGH DISHWASHER. SERVICE CALL MADE TO REPRESENTATIVE FOR MECHANCIAL DISHWASHER. DISCONTINUE USING MECHANICAL DISWASHER UNTILL FIXED AND USE 3-COMPARTMENT SINK AS BA

22 PROVIDE CERTIFICATE OR RECIEPT FOR CLASS AT FOLLOW-UP. IF NOT COMPLETED BY FOLLOW-UP A 1ST REINSPECTION FEE OF $46.35 WILL BE CHARGED.

25 229.165 (m) (1) (A)not clean. clean and sanitize all handles ie, doors to refrigerators etc...


15 2011-01-10 12 229.164 (f) (2) (A) (ii) (II) meat arrangement. STORE RAW MEATS BELOW COOKED FOODS. ARRANGE RAW MEATS IN THE FOLLOWING ORDER: SEAFOOD AND PORK, BELOW THAT BEEF AND LASTLY CHICKEN(BOTTOM MOST SHELF). STORE NOTHING BELOW RAW CHICKEN.

17 229.167 (e) (3) (A) no towels. NO PAPER TOWELS AT KITCHEN HANDSINK. PROVIDE AT ALL TIMES

2 PREP COOLER ACROSS FROM STOVE MAINTING FOODS, VEGETABLES, MARINATED CHICKEN ETC., AT 51-57F. OWNER STATES A WORK ORDER HAS BEEN PLACED FOR UNIT AND IS AWARE OF REPLACEMENT PART. PLACES ALL PREP BINS FILLED WITH FOOD IN LARGER ICED BINS TO MAINTAIN FOO

22 PROVIDE CERTIFIED FOOD MANAGER WITHIN THE NEXT 30 DAYS. A CERTIFIED FOOD MANAGER MUST BE AVAIALBLE DURING ALL HOURS OF OPERATION.


4 2011-01-10 12 229.164 (f) (2) (A) (ii) (II) meat arrangement. STORE RAW MEATS BELOW COOKED FOODS. ARRANGE RAW MEATS IN THE FOLLOWING ORDER: SEAFOOD AND PORK, BELOW THAT BEEF AND LASTLY CHICKEN(BOTTOM MOST SHELF). STORE NOTHING BELOW RAW CHICKEN.

17 229.167 (e) (3) (A) no towels. NO PAPER TOWELS AT KITCHEN HANDSINK. PROVIDE AT ALL TIMES

2 PREP COOLER ACROSS FROM STOVE MAINTING FOODS, VEGETABLES, MARINATED CHICKEN ETC., AT 51-57F. OWNER STATES A WORK ORDER HAS BEEN PLACED FOR UNIT AND IS AWARE OF REPLACEMENT PART. PLACES ALL PREP BINS FILLED WITH FOOD IN LARGER ICED BINS TO MAINTAIN FOOD

22 PROVIDE CERTIFIED FOOD MANAGER WITHIN THE NEXT 30 DAYS. A CERTIFIED FOOD MANAGER MUST BE AVAIALBLE DURING ALL HOURS OF OPERATION.


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