Facility


Non-Smoking Facility
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
« Back
Related Reports
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 10/22/2024
Score 95
24 3-402.12(A) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain and have accessible the records of the establishment for 90 calendar days beyond the time of service or sale of the fish. Observed the service of raw fish without a supporting document stating that the supplier froze the fish to the specific temperatures required for parasite destruction.
2 3-501.16(A)(2) Cold Hold (41°F or below). Observed sushi rice kept off temperature control. see remarks.
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 03/14/2024
Score 98
42 ESTABLISHMENT WILL NEED TO CLEAN THE ENCRUSTED GRIME OBSERVED ON THE DRAIN BOARD TO THE 3 COMPARTMENT SINK; 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
47 ESTABLISHMENT WILL NEED TO ENSURE THAT ALL FOOD HANDLER CERTIFICATES ARE KEPT PHYSICALLY AT THE FACILITY(EITHER A HARD COPY OR DIGITAL VERSION) SO THAT THESE CAN BE SHOWN TO THE INSPECTOR AND VALIDATED DURING A ROUTINE INSPECTION; 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 10/16/2023
Score 100
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 04/11/2023
Score 97
47 MAKE SURE TO POST THE MOST CURRENT NUMBERED, GRADED HEALTH REPORT IN A CONSPICUOUS AREA TO THE GENERAL PUBLIC;
31 PROVIDE PAPER TOWELS AT ALL TIMES TO HANDWASHING SINK IN FRONT AREA; 6-301.12 Hand drying provision..
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 11/29/2022
Score 94
29 ESTABLISHMENT WILL NEED TO ENSURE TO KEEP CHLORINE CHEMICAL TEST STRIPS AT THE BUSINESS SO THAT THE FINAL CONCENTRATION OF BLEACH AND WATER CAN BE TESTED WHENEVER MANUAL WAREWASHING IS DONE; THIS SHOULD BE CORRECTED PRIOR TO NEXT INSPECTION; 4-302.14 Sanitizing solutions, testing devices.
31 PROVIDE PAPER TOWELS AT ALL HANDWASHING SINKS; 6-301.12 Hand drying provision..
45 ESTABLISHMENT WILL NEED TO ENSURE TO KEEP THE ISOPROPYL ALCOHOL, VITAMINS, AND OTHER EMPLOYEE PERSONAL ITEMS IN A DESIGNATED AREA FOR EMPLOYESS AND NOT NEXT TO OR ABOVE AREAS WHERE FOOD IS STORED; 6-403.11(A) Areas for employees--location.
47 MAKE SURE TO ALWAYS POST THE CURRENT HEALTH REPORT IN AN INCONSPICUOUS OR VISIBLE AREA TO THE PUBLIC; ALSO MAKE SURE TO POST THE NUMBERED(ITEMIZED REPORT)AND NOT JUST THE PLACARD.
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 05/13/2022
Score 89
9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. AT INSPECTION: RAW SHELLED EGGS, IN CARTON, BEING STORED ABOVE FRESH RTE LEAFY VEGETABLES
18 7-206.11 RESTRICTED use pesticides, criteria. ALL PEST CONTROL MANAGEMENT PROCEDURES USING CHEMICALS/REPELLANTS MUST BE APPLIED ONLY BY LICENSED PEST CONTROL TECHNICIANS. REMOVE FROM PREMISE ALL PEST CONTROL AEROSOLS, INTENDED FOR RESIDENTIAL USE ONLY, FROM ESTABLISHMENT
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees C (41 degrees F) or less for a maximum of 7 days. The date of preparation shall be counted as day 1 3-501.17(C) Date marking combined ingredients for RTE/ TCS food.
34 6-202.15(A) Outer openings, protected. 6-501.111(B) Controlling pests. Check premises. REPLACE DAMAGED REAR METAL DOOR SWEEP. DAMAGE TO DOOR SWEEP IS PREVENTING CLOSE DOOR FROM MAKING A TIGHT, PEST REPELLANT SEAL WHEN CLOSED.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. EMPLOYEE FOOD STORAGE: DESIGNATE AREAS, ON SHELVINGS OF REFRIGERATORS AND FREEZERS, AS TO BE USED FOR EMPLOYEE PERSONAL FOODS
45 6-501.114 Maintaining premises, unnecessary items and litter. REMOVE ALL UNNECESSARY, NON-FUNCTIONING ITEMS AND EQUIPMENT. 6-501.12 Cleaning, frequency and RESTRICTIONs. CLEAN/SWEEP/MOP UNDER, AND BEHIND, AND IN-BETWEEN ALL EQUIPMENT AND SHELVING.
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 12/02/2021
Score 98
40 228.125(a)(1) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. FOOD, BEING HELD IN THE FOOD PREPARATION/FOOD SERVING LINE, IS NOT IN THE DIRECT USE FOR FOOD SERVING OR FOOD PREPARATION, THE FOOD MUST BE PROTECTED FROM POSSIBLE CROSS CONTAMINATION BY COVERING THE FOOD CONTAINER WITH APPROPRIATE LIDS/COVERS
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 03/25/2021
Score 100
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 12/21/2020
Score 92
21 * 228.34 Person in charge. The person in charge shall ensure that §228.34 (1-15) Relating to Duties of PIC are met. * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A CERTIFIED FOOD MANAGER MUST BE PRESENT DURING ALL HOURS OF OPERATION. NO CERTIFIED FOOD MANAGER ON DUTY AT TIME OF INSPECTION
22 * 228.33(c) Food Handler Training criteria. ALL FOOD SERVICE EMPLOYEES, INVOLVED IN THE FOOD PREPARATION PRACTICE, MUST HAVE A CERTIFIED FOOD HANGLER CERTIFICATION. EMPLOYEE ON DUTY DOES NOT HAVE AFOREMENTIONED CERTIFICATION
24 * 228.72(b)(3) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, and the fish are raised and fed as specified in subsection (a)(2)(C), a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in subsection (a)(2)(D) shall be obtained by the person in charge and retained in the records of the establishment for 90 calendar days beyond the time of service or sale of the fish.
39 228.125(a)(2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.
40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. 228.125(a)(1) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 08/07/2020
Score 100
KOI POKE RESTAURANT
7211 GREEN GLEN
San Antonio , TX 78255
Date: 02/11/2020
Score 95
36 WIPING CLOTHS DID NOT HAVE ANY MEASURABLE SANITIZER. ENSURE ALL CLOTHS ARE EITHER DRY OR SOAKED IN SANITIZER SOLUTION WHEN NOT IN USE. CORRECTED ON SITE. *228.68(d)(1)(A) Cloths in-use maintained dry. *228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
9 OBSERVED WHOLE RAW EGGS STORED OVER CABBAGE AND OTHER FOODS. RAW ANIMAL FOODS MUST BE STORED UNDER AND AWAY FROM OTHER FOODS. CORRECTED ON SITE. *228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
39 OBSERVED RICE SPOON STORED IN ROOM TEMPERATURE WATER. MUST BE HOT WATER, CLEAN AND DRY, OR IN FOOD WITH HANDLE UP. CORRECTED ON SITE. *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 Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §228.114(a)(4)(G) of this title. *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 the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits. The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points. A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.

Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District.
 
 Inspections

 Site Services