Facility
Related Reports FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 08/28/2024
Score 98
42 Observed residue buildup on racks inside walk-in cooler. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
47 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 05/13/2024
Score 94
28 Prepared foods were improperly labeled. The food was missing a label with the day of preparation. Food should be marked with an identifier name, date of preparation and a discard date. Date of preparation is day one, plus 6 for a total of 7 days. The longest USE BY date is the day of preparation plus 6 days
3-501.17(A) Date marking prepare on site RTE/ TCS food.
42 Observed grease accumulation on vents above grill. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
42 Observed residue buildup on racks inside walk-in cooler. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
2 Observed container of marinating meat on counter showing temperatures above 41F. Ensure that TCS items maintain 41F or below through all steps of preparation. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 12/18/2023
Score 94
31 Ensure that paper towels are provided for hand sink. 6-301.12 Hand drying provision..
42 Observed heavy grease buildup on sides of machines near fryer. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
42 Observed food residue on racks inside walk-in cooler. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
32 Observed chicken stored directly inside cardboard box without lining. 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
47 8-304.11(A) Permit posted.
47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
47 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 07/24/2023
Score 93
37 Uncovered container of RTE foods in walk-in cooler. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
42 Clean food residue off of handles and sides of equipment in kitchen. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
31 At start of inspection, a mixing bowl was stored in hand sink and obstructing access. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
10 Observed black residue buildup inside ice machine. 4-601.11(A) Food-contact surfaces clean to sight and touch.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 04/20/2023
Score 94
10 Observed black residue inside ice machine. 4-601.11(A) Food-contact surfaces clean to sight and touch.
28 Ensure that all prepared food is labeled with a Prepared By and Use By date. The ready-to-eat TCS food, if held at 41°F, can only be held for a maximum of 7 days, with day of preparation being day 1.
3-501.17(A) Date marking prepare on site RTE/ TCS food.
42 Racks in walk-in cooler and reach in refrigerators must be cleaned to remove food debris. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
42 Observed black residue around sink. Caulking around three-compartment sink must be removed and reapplied. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 11/21/2022
Score 92
10 Observed residue buildup inside ice machine. 4-601.11(A) Food-contact surfaces clean to sight and touch.
31 Observed whisk in front area hand-sink.
5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
45 When not in use, ensure that mops are stored in a manner that allows them to air dry. 6-501.16 Drying mops.
42 Observed food splash on bottom and on gaskets of reach in cooler. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
42 Ensure that food spilled in walk-in is cleaned and removed. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
43 Observed dust on vents above prep area. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
10 Observed soiled scoop used for rice. Ensure that all utensils are properly washed and sanitized to remove food debris. 4-601.11(A) Food-contact surfaces clean to sight and touch.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 08/31/2022
Score 89
42 4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Remove grease and debris on
storage shelving and outside of all trashcans and outside of all food containers.
Clean faucet handles are cleaned and touch points-door handles. See wheel casters on rolling storage containers. Wheel casters on cooking equipment.
41 3-302.12 Food storage containers, identified with common name of food.
22 228.31(d) Food Handler Training criteria.
Food handling certification for all staff.
21 2-102.12(A) At least one certified food protection manager must be employed by each establishment.
Ensure certificates for Certified Food Managers are readily available.
29 Install thermometer in reach in cooler.
4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Open plastic water bottles observed as personal drinking containers. Plastic water bottles are not permitted. Utilize a personal beverage with a spill proof lid.
39 Observed serving utensil for rice of standing water. Serving utensils to be stored in a clean, dry place bwtn uses. Utensils can be stored in hot water above 135F or in food product.
3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.
45 Discontinue using cardboard as shelf liner. Find alternative -smooth, easily cleanable and non absorbent.
45 Scrub entire flooring under all cooking and cooling equipment, 3 compartment sink under shelving in walk in cooler.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 04/28/2022
Score 87
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Shelled eggs in cold hold unit not maintaining internal temperature of 41F. Discontinue using bottom unit until unit can maintain internal temperature of 41F. Consider clearing space at refrigerator vents to allow air flow and overheating of unit.
22 228.31(d) Food Handler Training criteria. Staff must be obtain and retain food handler certification when engaging in food handling.
36 Wiping cloths observed on the counter between uses. Wiping cloths must be placed in labeled sanitizing container.
29 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
10 Touch points. Wipe clean door handles, faucet and faucet knobs and remove accumulated debris.
See all shelving racks in the coolers, the establishment,
4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
See wall for utensil (rice) storage, wall is not clean to sight and touch. Utensils must be placed in and or on a clean dry place.
42 See plastic containers, trash cans, walls in front serving area, remove grease accumulated on fryers. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
45 Clean under cooking equipment and remove accumulated grease.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 09/10/2021
Score 93
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
Reach in cooler not maintaining internal temperature of 41F or below. Egg rolls discarded. Discontinue using reach in cooler.
4 Chicken cooked and placed on hot hold not at proper temperature of 165F or above. Chicken was returned to the kitchen to complete cooking. COS Chicken 172F.* 228.71(a)(1)(C) Is Poultry; stuffed fish/meat/pasta/poultry/ratites cooked to 165°F for 15 seconds.
45 Remove accumulated grease and grease deposits under and behind cooking and display equipment. Remove grease and grime on metal shelf storage spaces and refrigerator gaskets and seals.
45 Clean off faucets and touch points-observed areas to have accumulated debris or related.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 05/14/2021
Score 85
34 Live insects observed in kitchen crawling on the floor from under reach in cooler. 228.174(c) Insect control devices, design and installation. Contact pest control for assistance in eliminating the presence of live insects. Follow up 10-14 days.
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
Reach in cooler not maintaining internal temperature of 41F or below. Investigate and correct.
14 * 228.38(d) When to wash. Observed food handler donn gloves without washing their hands. COS
9 Observed prepared food in metal containers stored on top of other prepared foods in the cooler without separation or protection. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
45 Remove accumulated grease and grease deposits under and behind cooking and display equipment.Remove grease and grime on metal shelf storage spaces, trashcans and around refrigerator wheels, refrigerator gaskets and seals.
37 Prepared food in walk in cooler not covered or protected in walk in cooler. All prepared food (cut,diced, or sliced) must be covered and protected. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
29 * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
40 228.112(c)(1) Single-service and single-use articles may not be reused. Cloth towels are not to be used for multiple purposes-wiping down counters, as hot hold mitten and then placing on waist band. Ensure cloth towels are not discolored (not original condition) clean and sanitized.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 01/19/2021
Score 93
10 Cooking utensils whisker observed heavy accumulated debris in tight area near handdle, observed knives not clean, and plastic utensil or condiment containers heavily soiled with grease utensils not clean to sight and touch or contaminated by dirt and debris inside of containers. * 228.111(n)(4) A chemical sanitizer used contact times criteria.
42 Metal shelving in refrigerator and metal rack and shelving in preparations area observed to have accumulated grease, dust and related. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
34 Observed small roach in front serving area. Contact pest control for assistance in eliminating presence of crawling insects.Keep receipt or invoice. Remove the presence of food debris under hot hold table and remove clutter or harboraging areas. 228.174(c) Insect control devices, design and installation.
45 Scrub flooring under cooling units and under and behind cooking equipment and flat shelving space under prep tables. Seal surface of shelving space if necessary.
37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
FAMOUS WOK
6301 LOOP 410 NW #VC11
San Antonio , TX 78238
Date: 01/28/2020
Score 75
7 Dented canned goods should not be stored or used.
10 Thorough cleaning of equipment including but not limited to the following: shelf racks in walk in cooler, food storage containers, gaskets in refrigerators, handles of refrigerator doors, interior surfaces, ice machine, cloth towels in solution, etc. Observed clean knife stored on magnetic strip that was dirty. Clean all surfaces where food and utensils are stored.
14 Ensure that each time a task is changed, that employees properly wash hands with hot water and soap. Prior to donning a new pair of gloves, hands should be properly washed and dried as well. Observed employee change tasks and not wash hands when needed.
18 Maintain bleach solution between 50-100ppm for cloth towels to be stored and cleaned in.
22 All employees should have Food Handler certificates available upon request.
31 Hand sink had large bowl sitting in sink. Ensure that hand sink is only used for hand washing purposes.
32 Cardboard boxes should not be used to store food in. All surfaces used for operations, and in establishment should be smooth, easily cleanable, and non absorbent. Ensure that all surfaces are in good condition. Broken, chipped, melted, cracked surfaces of containers, lids, etc should be replaced to be smooth, easily cleanable, and non absorbent.
33 Three compartment sink was being used to cool noodles in first compartment, second compartment had noodles in a strainer. Sinks surface, to sight and touch, did not appear to have been properly cleaned and sanitized. When employee was asked procedure to clean sink for food preparation, proper procedures were not explained, according to owner. Ensure that procedure for sink cleaning, for food prep versus ware washing, is provided to ensure all employees are properly following.
34 Observed about 4 tiny live roaches along electrical box, under duct tape lining box to seal opening. Owner stated pest service is conducted monthly. Ensure to seal any openings along ceiling tiles, wiring in transformer, and along electrical box. Ensure to remove presence of roaches.
36 Ensure all cloth towels are properly stored in sanitizing solution immediately after being used. Properly storing sanitizing solution at 50-100ppm.
37 All foods stored in refrigeration units should be covered. At this time observed chicken and noodles to be uncovered. Noodles were touching dirty shelf racks, which should be cleaned properly as stated in #10. All food containers should be stored 6 inches or more off floor in kitchen, storage, and walk in cooler. (i.e. soy sauce buckets, oil, etc)
42 Thoroughly clean walls, floors, equipment exterior, etc to eliminate and remove all buildup. Clean gaskets, interior of refrigeration units, etc.
45 All personal drinks should be stored in cups with lids and straws. Drinks should then be stored, along with all other personal items, in a designated area away from food and food contact surfaces. At this time, observed powerade bottles, water bottle, sweaters, and drink in cup with lid and straw, being stored in cold hold unit next to ingredients on cold hold, on top of single service plastic lids, and above prep area.
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. |
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