KOSTA'S GREEK FOOD

12606 Nacogdoches Rd San Antonio, TX 78217

License ID # 7206

Inspections
Latest Demerits
20
3


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

Demerits Inspection Date Inspectors Notes
3 2018-01-11 35 228.42(a)(1) All personal drinks in kitchen area, must have a lid and straw.

45 228.186(b) Clean dust over cooking area.

47 Current copy of most recent inspection report must be posted for customer view. Do not post old copies.


2 2017-09-20 21 * 228.33(b) At least one certified food protection manager must be employed by each establishment, per shift.

46 228.148(b) Backflow prevention device, location. need a backflow device or vacuum breaker at hose bib on three compartment sink.


0 2017-05-25 No observations found.
3 2017-01-13 19 * 228.147(d) Backflow prevention device, when required. Attached hose to hose bib missing backflow device.

21 * 228.33(b) At least one certified food protection manager must be employed by each establishment, per shift.

22 * 228.33(c) Food Handler Training criteria. All food handlers need to be food handler certified, certificates without the ANSI stamp will need to be registered at the health desk at 1901 S. Alamo at the health desk.


0 2016-09-13 No observations found.
0 2015-12-17 No observations found.
0 2015-09-02 No observations found.
3 2015-05-26 24 229.165 (f) (12) (B)integral thermomter. Ensure integral thermomrter inside Reach-In cooler is accurate and or calibrated.


1 2015-05-26 24 229.165 (f) (12) (B)integral thermomter. Ensure integral thermomrter inside Reach-In cooler is accurate and or calibrated.


3 2015-01-12 25 229.165 (m) (1) (B)grease and soil accumulation. Clean inside of ice machine.


1 2015-01-12 25 229.165 (m) (1) (B)grease and soil accumulation. Clean inside of ice machine.


10 2014-01-30 14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present at hose bib connection to outlet hose extending below compartment sink rim.

22 #22- One person, per shift needs to have Food Manager Certification. Once obtained, take the Food Manager Certification down to the health desk and have it transferred to City of San Antonio for approximately $15.50. Maintain copy at establishment

24 #24- 229.165 (f) (12) (B) integral thermometer. Provide thermometers for all refrigerators and freezers storing potentially hazardous foods.


3 2014-01-30 14 229.166 (g) (4) (B)backflow preventer. There is no backflow preventer present at hose bib connection to outlet hose extending below compartment sink rim.

22 #22- One person, per shift needs to have Food Manager Certification. Once obtained, take the Food Manager Certification down to the health desk and have it transferred to City of San Antonio for approximately $15.50. Maintain copy at establishment

24 #24- 229.165 (f) (12) (B) integral thermometer. Provide thermometers for all refrigerators and freezers storing potentially hazardous foods.


11 2013-06-28 14 HOT WATER AT 3 COMPARTMENT SINK FOUND REACHING UP TO 102 DEGREES F AT TIME OF INSPECTION. ENSURE 3 COMPARTMENT SINK AND MOP SINK CAN PRODUCE HOT WATER AT 110 DEGREES F & HANDSINKS CAN PRODUCE HOT WATER AT 100 DEGREES F DURING ALL HOURS OF OPERATION.

27 LAST GRADED INSPECTION REPORT NOT POSTED AND YELLOW COPY OF OLDER INSPECTION POSTED. ENSURE NEWEST GRADED INSPECTION REPORTS ARE POSTED IN CUSTOMER VIEW.

9 No state manufacturer's license and individually wrapped pieces of baklava available for consumer self service. Ensure baklava is blocked from consumer self-service by some barrier with a sign that says, "See cashier" unless a State Food Manufacturer's


3 2013-06-28 14 HOT WATER AT 3 COMPARTMENT SINK FOUND REACHING UP TO 102 DEGREES F AT TIME OF INSPECTION. ENSURE 3 COMPARTMENT SINK AND MOP SINK CAN PRODUCE HOT WATER AT 110 DEGREES F & HANDSINKS CAN PRODUCE HOT WATER AT 100 DEGREES F DURING ALL HOURS OF OPERATION.

27 LAST GRADED INSPECTION REPORT NOT POSTED AND YELLOW COPY OF OLDER INSPECTION POSTED. ENSURE NEWEST GRADED INSPECTION REPORTS ARE POSTED IN CUSTOMER VIEW.

9 No state manufacturer's license and individually wrapped pieces of baklava available for consumer self service. Ensure baklava is blocked from consumer self-service by some barrier with a sign that says, "See cashier" unless a State Food Manufacturer's


14 2012-04-02 20 229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces. Observed chemicals on top of warewash drain board.

25 229.165 (m) (1) (A)not clean. Food-contact surfaces and utensils not clean to sight and touch. Clean and sanitize cutting board, inside the ice machine, iced tea spout.

8 229.163 (n) (1) eat.drink.smoke. Employee drinks must be in covered cups with straws and consumed away from food prep, food storage and warewash areas.

9 229.164 (r) (1) (B) (iv) manufacturer info. Foods prepackaged for "grab and go" must be properly labeled per State guidelines. For e.g., individually wrapped Baklava must be labeled with the manufacturer's information and "Packaged by: Kosta's (and add


4 2012-04-02 20 229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces. Observed chemicals on top of warewash drain board.

25 229.165 (m) (1) (A)not clean. Food-contact surfaces and utensils not clean to sight and touch. Clean and sanitize cutting board, inside the ice machine, iced tea spout.

8 229.163 (n) (1) eat.drink.smoke. Employee drinks must be in covered cups with straws and consumed away from food prep, food storage and warewash areas.

9 229.164 (r) (1) (B) (iv) manufacturer info. Foods prepackaged for "grab and go" must be properly labeled per State guidelines. For e.g., individually wrapped Baklava must be labeled with the manufacturer's information and "Packaged by: Kosta's (and addr


29 2011-12-01 11 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive pro

12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Properly sotre foods to prevent cross contamination. Observed two containers of raw kabobs stored above cream cheese in the refrigerator.

19 229.167(p)(11)(C)rodents. Eliminate the presence of rodents by using any approved means. Observed gnawed out ketchup in sachet in cabinet under beverage counter.

20 229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces. Observed chemicals on top of warewash drain board and on kitchen storage shelf.

22 There must be at least one person per shift who is Food Manager certified.

7 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use a

7 229.163 (h) (8) before gloves. Observed food employees did not wash hands before wearing gloves.

8 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Observed empty food containers being stored in the handsink. Notes: Based on the condition of kitchen handsink, it appears it has not been used in a while. Also, the

8 229.167 (p) (5) use of wrong sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. Observed employee wash hands in the warewash

9 229.164 (r) (1) (A) labeled properly. Foods prepackaged for "grab and go" must be properly labeled per State guidelines. For e.g., individually wrapped Baklava must be labeled with the manufacturer's information and "Packaged by: Kosta's (and address


10 2011-12-01 11 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive pro

12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Properly sotre foods to prevent cross contamination. Observed two containers of raw kabobs stored above cream cheese in the refrigerator.

19 229.167(p)(11)(C)rodents. Eliminate the presence of rodents by using any approved means. Observed gnawed out ketchup in sachet in cabinet under beverage counter.

20 229.168 (c) (1) toxics stored. Store toxic items below and away from food contact surfaces. Observed chemicals on top of warewash drain board and on kitchen storage shelf.

22 There must be at least one person per shift who is Food Manager certified.

7 229.163 (h) (6) wash as needed. Wash the hands whenever one changes from one task to another such as immediately before engaging in food preparation, working with exposed foods, clean equipment and utensils and unwrapped single service and single use ar

7 229.163 (h) (8) before gloves. Observed food employees did not wash hands before wearing gloves.

8 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only. Observed empty food containers being stored in the handsink. Notes: Based on the condition of kitchen handsink, it appears it has not been used in a while. Also, the mopsi

8 229.167 (p) (5) use of wrong sinks. Food employee washed hands in a 3-comp sink, food prep sink or mop sink. Employees must wash hands in a handwashing lavatory or approved automatic handwashing facility. Observed employee wash hands in the warewash si

9 229.164 (r) (1) (A) labeled properly. Foods prepackaged for "grab and go" must be properly labeled per State guidelines. For e.g., individually wrapped Baklava must be labeled with the manufacturer's information and "Packaged by: Kosta's (and address)."


0 2008-11-13 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