THAI CAFE @ PERRIN BEITEL

11318 Perrin Beitel Rd San Antonio, TX 78217

License ID # 547033

Inspections
Latest Demerits
13
11


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

Demerits Inspection Date Inspectors Notes
11 2018-01-11 21 * 228.33(b) Establishment must always have at least one Certified Food Manager on duty. Certification must be certified by City. City charges fee.

26 * 228.34(a)(11) Place sign at Buffet table stating customers must use clean plates and silverware during each visit to buffet table.

30 * 228.247 Establishment has 10 days to renew/locate current Food Permit.

34 228.174(c) Provide pest control for insects in kitchen.

34 228.186(k)(3) Remove unneeded equipment and items, to eliminate possible hiding/nesting places for insects and rodents.

37 228.66(a)(1)(D) Food on Buffet table must be properly protected with covers/sneeze guards.

41 228.79(a)(2)(A) All Food Product not stored in its original packaging, must be labeled with common/generic name of food product.

45 228.171(1) Ceiling tiles over Buffet table, must be smooth, non-absorbent, and easily cleanable.

45 228.171(1) Repair floors in kitchen area.

45 228.186(b) General cleaning needed throughout kitchen area, to include floors, walls, and ceilings.

47 Current copy of recent inspection report must be posted for customer view.


14 2017-09-22 18 * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria. Use appropriate amount of bleach for sanitizer bucket. 1/2 tsp. Bleach per gallon of water.

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Label sanitizer bucket.

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

29 * 228.105(b) Food thermometers--easily readable. Need easily readable thermometers in all freezes and coolers contains food.

29 * 228.108(e) Sanitizing solutions, testing devices. Need chlorine testing stripds for sanitizer.

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. Cloths stored inside hand washing sink, hand washing sink for hand washing only.

33 * 228.107(b)(1) Manual ware washing, sink compartment requirements. Need to provide correct procedure for manual ware washing of dishes, utencils and other items. Use wash, rinse, and sanitize method. Employee not knowledgeable of compartment use and o

36 228.68(d)(5) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination. Store sanitizer bucket off of ground.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Cover exposed foods stored in coolers and freezers, such as egg rolls or rangoons.

38 228.75(c)(2) Thawing. under running water criteria. Use running water or store inside refrigerator for proper thawing of foods. Chicken at room temperature.

39 228.111(b) Cutting surfaces.. Cutting board is extremely soiled, moldy and heavily dented to be easily cleanable.

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant. Replace dangling light shields so that bulbs are protected from shattering over food products.

45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Clean all ceiling vents, very dirty.

46 228.148(b) Backflow prevention device, location. Install back flow devices and or vacuum breakers to hose bibs on mop sink.


13 2017-05-30 18 * 228.201 Poisonous/toxic materials or chemicals have manufacture label. Label chemical spray bottle.

19 * 228.146(d) Backflow prevention device, design standard. Provide backflow preventers at exposed hose bibs on mop sink.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Need expiration date labeling for refrigerated cooked noodles.

30 * 228.247 Not having a current/Valid Permit. Post current food establishment license in a conspicuous area. Copies may be obtained at 1901 S. Alamo at the health desk.

31 * 228.175(c) Hand drying provision. Provid towels at handwashing sink.

32 * 228.104(a) Cleanability. Food-contact surfaces, utencils stored incorrectly in water, water needs to be at 135f or greater for maintaining sanitization.

34 228.186(k)(2) Controlling pests. Check premises. Remove dead roaches and eliminate evidence of live roaches by utilizing effective pest control treatments and ensuring that all extra equipment is removed to prevent harborage.

39 228.122(a) Drying, Equipment and Utensils. Ensure that cleaned pots and pans are properly air dried after wash, rinse and sanitize procedures.

41 228.66(b) Food storage containers, identified with common name of food. Label bulk food containers.

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant. Provide reattachment of light shields to back room storage area.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Repair leaks at three compartment sink.

45 228.186(f) Drying mops, store mops in a position that allows for the mop heads to dry correctly without becoming soiled on walls or other items.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Store raw shelled eggs below ready to eat foods.


4 2017-01-25 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 register their certificates at the health desk, along with food manager certificates, at 1901 S. Alamo.

30 * 228.247 Not having a current/Valid Permit. Post current food establishment within a conspicuous area.

45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Clean vent vans inside men's and women's bathroom.

46 228.149(e)(2) A plumbing system shall be maintained in good repair. Repair men's urinal.


8 2016-09-23 21 * 228.33(b) At least one certified food protection manager must be employed by each establishment.

30 * 228.247 Not having a current/Valid Permit.

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. Ice stored inside back hand washing sink.

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. wiping cloth stored inside hand washing sink.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Cover food products stored inside Reach-In Coolers and or freezers, such as spring rolls.

39 228.114(a)(5)(A) Surfaces of utensils and equipment contacting food that is not time/temperature controlled stored in water.

41 228.66(b) Food storage containers, identified with common name of food. Label bulk food containers.

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent, clean and in good condition. Need to clean walls by wok, sides of coolers and walls as needed.


10 2016-05-27 10 * 228.114(a)(1)(E) Food-contact surfaces cleaned any time when contamination may occur. ********************************************************************************************** ensure that food contact surfaces are cleaned regularly. Clean and sa

11 * 228.83(e) Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling. ********************************************************************************************** OBSERVED DENTED CAN IN DRY STORAGE AREA A

2 * 228.71(d)(3) Cold Hold (41°F/45°F or below)--non-continuous cooking. ********************************************************************************************** ****OBSERVED 4 OF THE 6 UNITS @ 45°F/48°F BUT FOOD IS @ 42°F/44°F. SOME FOOD ON T

21 * 228.31(a) Except as specified in (b), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. * 228.32(2) Being a ce

29 * 228.108(b) Food thermometers provided and accessible. **********************************************************************************************OBSERVED TWO COLD HOLD UNITS WITH NO THERMOMETER PRESENT. ********************************************

34 228.186(k)(2) Controlling pests. Check premises. **********************************************************************************************OBSERVED ROACHES IN KITCHEN AREA. ***************************************************************************

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. ********************************************************************************************** OBSERVED KITCHEN ENTRANCE DOOR HAS GAP ON BOTTOM AND TOP. NEED

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. **********************************************************************************************ensure that walls and ot

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. ********************************************** 228.186(b) Cleaning, frequency and RESTRICTIONs.. ***********************************************228.173(f)(1) Wall and cei

6 * 228.75(h)(1)(A) Discarded if exceed either temperature and time combinations. ********************************************************************************************** EXPLAINED TO ESTABLISHMENT OF TIME AS A PUBLIC HEALTH CONTROL IF TEMPERATURE D


1 2016-01-28 21 Hot water shut off to one of the 3 compartment sinks at time of inspection. Hot water shut off because it will not turn off with lever. Ensure hot water is restored to 3 compartment sink and is available during all hours of operation.


2 2015-09-29 21 Dishwasher is not dispensing proper amount of sanitizer.should be dispensing 50-75ppm.(corrected)

8 observed some dishes in the handwashing sink.do nor place any dishes in the handwashing sink.


4 2015-03-05 22 * 229.163(b) Demonstation of Certification. PIC could not successfully demonstrate required certification. Ensure a Certified Food Manager is present at all times during operating hours.

25 229.165 (q)food contact not sanitized. Observed cleaning rag sitting on counter and touching brocoli in cold hold unit. Ensure rags are place in sanitizing bucket when not in use.

8 229.163 (i) not in HWS. Employee dumping drinks in hand sink and washing rags in hand sink. Ensure this sink is for handwashing only.

8 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas.


13 2014-11-06 17 There was no soap present in beverage station hand sink. Ensure soap and towels are readily available at every handwashing station.

22 No Certified Food Manager present on site during inspection. Ensure a Certified Food Manager is present at all times during operating hours.

25 Observed dirty vent hood above wok area. Ensure vent hood, walls, floors and grilling machines are all clean and free of built up grease.

8 Employee stored cell phone and earbuds on clean eating utensils. Also observed cell phone and other various non-essential personal items on prep table. Ensure all personal belonging are stored away from preperation areas.


4 2014-11-06 17 There was no soap present in beverage station hand sink. Ensure soap and towels are readily available at every handwashing station.

22 No Certified Food Manager present on site during inspection. Ensure a Certified Food Manager is present at all times during operating hours.

25 Observed dirty vent hood above wok area. Ensure vent hood, walls, floors and grilling machines are all clean and free of built up grease.

8 Employee stored cell phone and earbuds on clean eating utensils. Also observed cell phone and other various non-essential personal items on prep table. Ensure all personal belonging are stored away from preperation areas.


9 2014-06-23 22 #22- Need to renew Food Manager Certification and take certificate to 1901 S. Alamo to the health desk and obtain City of San Antonio Food Manager certificate.

23 #23- Need backflow preventer at exposed hose bib at mop sink.

24 229.165 (f) (12) (B)integral thermomter. Provide thermometer for Reach-In Cooler storing eggs. Ensure cooler is maintaining 41F for storage of potentially hazardous foods.


3 2014-06-23 22 #22- Need to renew Food Manager Certification and take certificate to 1901 S. Alamo to the health desk and obtain City of San Antonio Food Manager certificate.

23 #23- Need backflow preventer at exposed hose bib at mop sink.

24 229.165 (f) (12) (B)integral thermomter. Provide thermometer for Reach-In Cooler storing eggs. Ensure cooler is maintaining 41F for storage of potentially hazardous foods.


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