Facility
Related Reports GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 08/20/2024
Score 96
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). At time of inspection food items (pork chops, shrimp, etc. placed in cold units on cooks line were at a temperature of 54F and above. Items were placed on ice. Management stated that the food stays in the unit over night. A new cold hold unit is planned to be ordered.
42 Observed multiple non-food contact surface soiled with residues. Ensure all non-food contact surfaces are clean to sight and touch. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 03/04/2024
Score 69
45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Kitchen area is need of a thorough cleaning and organization. Observed personal drinks throughout kitchen in the cold hold units, next to food items while prepping, etc. Ensure all personal items are stored in a designated employee area at all times. 7-209.11 Other Personal Care Items, Storage.
43 Observed debris and dust like contaminants in the vents of the walk in coolers. Ensure vents are clean to sight and touch. 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.
42 Observed multiple non-food contact surface soiled with residues. Ensure all non-food contact surfaces are clean to sight and touch. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
41 Observed multiple containers of food items without proper labels (ex: soups, etc.) Ensure all food items are properly labeled at all times. 3-302.12 Food storage containers, identified with common name of food.
39 Observed scoop handles stored in the food items. Ensure that scoop is stored in a protected location when not in use and is never touching the food line. 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.
38 Observed raw chicken and shrimp thawing in still water in the sink and at a temperature of 43F. Ensure all meat is thawed under running cool water. 3-501.13(B) Thawing. under running water criteria.
37 Observed multiple containers of rice in the walk in cooler without lids. Ensure all foods are covered and protected when stored. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
Observed soups stored in "The Home Depot" liquid jugs with spouts and stored directly on the ground. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Ensure all food is always stored at least 6 inches above the floor and contains protective coverings when in storage at all times.
35 Observed employee preparing food with a bracelet on. Ensure no jewelry is worn while food prepping. (exception of simple wedding band)2-303.11 Jewelry Prohibition.
28 Observed multiple food items dated improperly with only a sticker for the day of the week or a prep date and no discard date.
ENSURE ALL FOOD ITEMS KEPT PAST 24 HOURS CONTAIN ACCURATE DATES. 3-501.17(A) Date marking prepare on site RTE/ TCS food. In cold hold unit observed food storage containers without prep/discard dates. Use By Dates: Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 1/9 will have a use by date of 1/15)
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
14 Observed management/employees move from stations among the kitchen without washing their hands and properly changing their gloves when handling raw and non-raw food items.
Did not observe proper hand washing during the time of the inspection. 2-301.14 When to wash.
9 Observed food items in bowls stacked on top of other food items without coverings for protection. Ensure all food is covered and protected at all times.. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). At time of inspection food items (vegetables, etc.) placed in cold units on cooks line were at a temperature of 54F and above. Management stated that the food stays in the unit over night. A new cold hold unit is planned to be ordered.
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. Observed rice (98F) and soup (79F) in the danger zone with no cooling logs or exact time provided for when the food items were made. Ensure proper cooling is implemented and cooling logs that were provided are used.
15 Observed employee bare hand contact lemons by placing them in a drink for a customer with their bare hands. observed employee bare hand rice by sticking their hand in the tub of rice. Ensure bare hand contact is never practiced in the establishment. 3-301.11(B) Bare hands contact with ready-to-eat foods.
39 4-501.11 Good repair and proper adjustment. Observed water pooling at the bottom of the cold hold unit. Ensure equipment is in proper adjustment so that there is no pooling water.
10 Observed dish machine for washing the dishes at a temperature of 135F. Ensure the machine reaches the required temperature of 180F to heat sanitize all dishes. 4-501.111 Water maintained at 171°F or above for manual ware washing equipment,using hot water sanitization temperatures. 4-703.11(A) Manual ware washing equipment, hot water sanitization temperatures maintained at 171°F or above for at least 30 seconds.
9 Observed raw beef stored directly on top of bulk food containers for flour, etc. Ensure raw meat is never stored on non-raw food items. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
46 Observed loose/leaking faucets on the sinks in the back prep area. Ensure the leaks are repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 12/01/2023
Score 69
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). At time of inspection food items (shrimp, vegetables, eggs, etc.) placed in cold units on cooks line were temping at 55F and above. Food containers were placed on ice. A new cold hold unit is planned to be ordered.
9 Observed food items (raw meat) in bowls stacked on top of one another without coverings for protections. Ensure all food is covered and protected at all times.. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
35 Observed employee preparing food with a bracelet on. Ensure no jewelry is worn while food prepping. 2-303.11 Jewelry Prohibition.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Ensure all food is always stored at least 6 inches above the floor and contains protective coverings when in storage at all times.
41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Kitchen area is need of a thorough cleaning and organization.
Observed personal drink on prep table while actively food prepping. Ensure all personal items are stored in a designated employee area at all times. 7-209.11 Other Personal Care Items, Storage.
47 8-304.11(K) Notification of the most recent inspection report is available upon request. No CFM posted. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw meat stored above and adjacent to RTE cabbage. Ensure all raw meat is stored properly according to the food storage. Observed stored next to cabbage in the walk in cooler. Observed raw chicken stored next to raw beef in the cold hold unit. Food storage chart provided.
36 Observed cloth stored in chemical concentration above 200ppm. 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
39 Observed scoop handles stored in the food items. Ensure that scoop is stored in a protected location when not in use and is never touching the food line. 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.
43 Ensure vents are clean to sight and touch. 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.
47 6-301.14 Handwashing signage. Ensure the employee bathroom has the proper handwashing signage.
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. Observed rice (99F) and egg rolls and soup (83F) in the danger zone with no cooling logs or exact time provided for when the food items were made. Ensure proper cooling is implemented and cooling logs that were provided are used.
46 6-501.19 Closing toilet room doors. Ensure the employee bathroom door located in the kitchen is self closing.
23 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.
Observed not hot water available on the right side of the three compartment sink. Ensure all compartments of the sink reach the minimum required temperature of 110F at all times.
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria.
Sec. 13-119. - Food handler certification required.
(a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee.
(b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
38 Observed raw beef thawing in still water in the sink and at a temperature of 60F. Ensure all meat is thawed under running cool water. 3-501.13(B) Thawing. under running water criteria.
39 Observed wet dishes stacked on top of one another on the drying rack. Ensure all dishes are properly air dried before stacked on the drying rack. 4-901.11 Drying, Equipment and Utensils. 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
31 Observed employee bathroom sink at a temperature of 75F. Ensure all hand sinks reach the minimum required temperature of 100F. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
28 ENSURE ALL FOOD ITEMS KEPT PAST 24 HOURS CONTAIN ACCURATE DATES. 3-501.17(A) Date marking prepare on site RTE/ TCS food. In cold hold unit observed food storage containers without prep/discard dates. Use By Dates: Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 1/9 will have a use by date of 1/15)
14 Observed employee prepping raw meat and continuing to move stations among the kitchen without washing their hands and properly changing their gloves. Did not observed proper hand washing during the time of the inspection. 2-301.14 When to wash.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 07/06/2023
Score 82
21 Observed no food manager on duty at the time of the inspection. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). At time of inspection food items (shrimp, vegetables, eggs, etc.) placed in cold units on cooks line were temping at 55F and above. Food containers were placed on ice. A new cold hold unit is planned to be ordered.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Ensure all food is always stored at least 6 inches above the floor and contains protective coverings when in storage at all times.
41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Kitchen area is need of a thorough cleaning and organization.
46 Observed leak at the faucet of the sink adjacent to the restroom. Ensure all leaks are fixed and maintained in good repair. 5-205.15(B) A plumbing system shall be maintained in good repair.
47 No CFM posted. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
45 Observed personal drink on prep table while actively food prepping. Ensure all personal items are stored in a designated employee area at all times. 7-209.11 Other Personal Care Items, Storage.
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior double doors are repaired or replaced so that no light may enter the establishment.
29 No test strips were available at the time of the inspection. Ensure sanitizer test strips are provided by the establishment. 4-302.14 Sanitizing solutions, testing devices.
9 Observed food items in bowls stacked on top of one another without coverings for protections. Ensure all food is covered and protected at all times.. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
35 Observed employee preparing food with a bracelet on. Ensure no jewelry is worn while food prepping. 2-303.11 Jewelry Prohibition.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 05/22/2023
Score 79
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). At time of inspection food items placed in cold units on cooks line were temping at 50F and above. Food containers were placed on ice.
Reinspection will occur to ensure new unit is ordered.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw meat stored net to cooked crab meat. Ensure all raw and non-raw products are stored separately. Observed raw beef stored next to raw chicken in the cold hold unit and uncovered. Food storage chart provided.
18 7-201.11 Poisonous/toxic materials or chemicals stored properly. Observed 409 cleaner and scrubber stored directly above food items. Ensure all chemicals are stored away from food items at all times.
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Ensure all food is always stored at least 6 inches above the floor and contains protective coverings when in storage at all times.
41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food.
47 8-304.11(K) Notification of the most recent inspection report is available upon request.
47 6-301.14 Handwashing signage.
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.
22 Observed no valid food handler certifications for employees. 228.31(d) Food Handler Training criteria.
45 Observed hole in ceiling above prep area and sink area. Ensure the hole is sealed and covered. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.
45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Kitchen area is need of a thorough cleaning and organization.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
46 Observed leak at the faucets of the three compartment sinks. Ensure the leaks are fixed and maintained in good repair. 5-205.15(B) A plumbing system shall be maintained in good repair.
39 Observed scoop handles stored in the food items. Ensure that scoop is stored in a protected location when not in use and is never touching the food line. 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.
43 Ensure vents are clean to sight and touch. 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.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 01/29/2023
Score 76
10 Observed black and yellow mold-like build up in the ice machine. Ensure all food contact surfaces are clean to sight and touch and the ice machine is deep cleaned and sanitized. 4-601.11(A) Food-contact surfaces clean to sight and touch.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw meat stored above cut up pineapple in the cold hold unit on the food prep line.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Ensure all food is always stored at least 6 inches above the floor and contains protective coverings when in storage at all times.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.
41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food.
29 Thermometers were not available in every cold unit of the establishment. Ensure every cold and hot unit have food thermometers that are easily accessible. 4-302.12(A) Food thermometers provided and accessible.
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). At time of inspection food items placed in cold units on cooks line were temping at 50F and above. Food containers were placed on ice.
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41?F. At time of inspection observed containers of rice held in the walk in cooler at 81F and cooked crabs at a temperature of 96F that had been cooling for 2 hours.
Reviewed cooling procedures internal temperatures of other TCF were below required temperature of 41F. **Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1)Within 2 hours from 57?C (135?F) to 21?C (70?F); P and (2)Within a total of 6 hours from 57?C (135?F) to 5?C (41?F) or less.
39 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. Observed scoop used for rice stored in container.
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
14 Observed employee crush a silver fish bug with hands and continue to prep raw chicken with the same gloves on. Inspector instructed employee to wash their hands and change their gloves and properly wash their hands. 2-301.14 When to wash.
29 4-302.14 Sanitizing solutions, testing devices. No sanitizer test strips were available at the time of the inspection.
18 7-201.11 Poisonous/toxic materials or chemicals stored properly.
Observed 409 cleaner stored directly above soaked mushrooms that were located in a bucket on the floor beneath the chemicals. Ensure all chemicals are stored away from food items at all times.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 09/20/2022
Score 80
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
At time of inspection observed containers of rice held over night with an internal temperature of 55F. (10 containers of steamed rice were condemned). Reviewed cooling procedures internal temperatures of other TCF were below required temperature of 41F.
**Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
(1)Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and
(2)Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less.
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
At time of inspection food items placed in cold units on cooks line were temping at 60F. Food containers were placed on ice.
9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed plastic container of raw pork stored above, Rangoon mixture ( cream cheese and crab).
6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment.
Establishment failed to have written record for time as a control method used for fried rice holding.
32 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
At time of inspection cold hold units failed to maintain required temperature. Food items held in cold hold on ice.
29 4-302.12(A) Food thermometers provided and accessible.
34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
Observed food storage containers in walk-in coolers without proper coverings.
39 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
Observed scoop used for rice stored in container.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Ensure wire shelving units are cleaned at frequency to remove grease buildup.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 05/05/2022
Score 83
43 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.
Intake ducts above dumpling station had dust and debris. Ensure filters and vents are cleaned regularly.
45 6-201.16(A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Observed ceiling tiles removed from ceiling. Ensure tiles are replaced so that ceiling is smooth and easily cleanable.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed food debris on floor of walk-in and at bottom of coolers. Ensure equipment is cleaned at a frequency to remove food debris.
41 3-302.12 Food storage containers, identified with common name of food..
Observed food storage containers not identified by the common name.
40 4-502.13(A) Single-service and single-use articles may not be reused.
Observed single use items being used as scoops. Ensure single use items are not reused.
39 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.
39 3-304.12(B) 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.
Observed handles of scoops below the food line. Ensure handles are stored above the food line to prevent contamination.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
Observed containers of rice stored in walk-in cooler not protected by coverings.
9 Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed container of raw chicken stored on shelve in walk-in cooler stored above a container of raw beef. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
29 4-302.12(A) Food thermometers provided and accessible.
Ensure all refrigerator units have food thermometers and they are accessible.
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
Observed food handling employee handle ready to eat food items (green onions and wonton) with bare hands. Ensure ready to eat items are handled with a second barrier (item was discarded)
35 2-303.11 Jewelry Prohibition.
Observed food handling employees wearing watches and bracelets. Ensure jewelry is limited to a simple wedding band.
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 12/20/2021
Score 76
1 * 228.75(d)(2) Cooling -- ingredients from ambient within 4 hours to 41°F.
Observed container of rice stored in walk-in cooler with an internal temperature of 64 degrees. (cooling guide provided)
9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed container of raw chicken stored on shelve in walk-in cooler stored above a container of raw beef.
21 At time of inspection Person in charge failed to answer food safety questions correctly.
* 228.32(1) Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this rule. The person in charge shall demonstrate this knowledge by complying with these rules by having no critical violations/priority items during the current inspection.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Observed Food containers with prepared foods in them with out proper date markings.
10 * 228.113(1) Food-contact surfaces clean to sight and touch.
32 * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
Observed wire shelving rack with food debris, and rust. Ensure that wire shelving racks are cleaned and or replaced.
* 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
Observed employee beverages in reach in coolers. Ensure employee beverages are stored in a designated area away from food prep.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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.
41 228.66(b) Food storage containers, identified with common name of food..
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 shelving racks with food debris and oils residue. Ensure racks are cleaned.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
Observed bins of food in walk-in cooler with out proper coverings. Ensure food is protected from contamination by being covered.
45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.
228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
Observed flooring of walk-in freezer dipping and ad in need of repair.
46 228.149(e)(2) A plumbing system shall be maintained in good repair.
Observed leaks at the wok stated faucet
27 * 228.75(e)(1) Cooling method, criteria.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 09/14/2021
Score 78
39 228.111(a) Good repair and proper adjustment..
Observed handles missing on refrigerator units.
Ensure duct tape is removed and equipment is in good repair.
45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
Observed flooring of walk-in freezer dipping and ad in need of repair.
37
Observed food storage containers on floor.
Ensure that food is stored at least 15 cm above the floor
228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
34 228.186(k)(2) Controlling pests. Check premises.
Observed pests behind reach-in. Ensure establishment is cleaned at frequency to prevent pests
19 * 228.147(d) Backflow prevention device, when required.
Observed hoses attention at mop sink without backflow prevention device. Ensure backflow prevention devices are provided.
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 wire shelving racks with food debris
Ensure that the non food contact surfaces are cleaned at a frequency to prevent the accumulation of soil and debirs
27 * 228.107(a) Cooling, heating, and holding capacities. Equipment.
Observed cold hold unit next to wok station not maintaining an ambient temperature of 41 degrees or below. lift door missing/lose bolt which did not allow for proper closure.
Ensure that equipment is replace/ repaired.
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed raw chicken stored above raw shrimp in walk-in cooler.
Ensure that food is protected from cross contamination by proper storage. ( storage guide provided)
10 * 228.113(1) Food-contact surfaces clean to sight and touch.
Observed plates stacked for in-use with food debris on the surface of plates.
Ensure food contact surfaces are cleaned to sight and touch.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Observed containers of prepped meat and containers of prepped vegetables without proper date marking.
Ensure Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
41 228.66(b) Food storage containers, identified with common name of food..
Observed food storage containers not properly identified by common name.
Ensure all food storage containers are labeled with common name
37 228.69(a)(1)(B) Storing the food where it is not exposed to splash, dust, or other contamination.
Observed cooked noodles, air drying on ware washing rack next to ware washing machine.
Ensure that food is stored in an area that is not exposed to splash
1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F.
Observed food storage containers of cooked rice in walk-in cooler on shelving rack temping at 58 degrees Fahrenheit. Rice had been placed in walk-in over night.
Ensure that temperature controlled foods are cooled within the cooling time frame. (cooling guide provided)
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 05/12/2021
Score 78
2 Observed chicken in reach in coolers and walk in coolers temping at 48-50F.
Ensure cold hold items are held at 41F or below.
14 Observed employee prepping raw food (dumplings/pork filling) then proceed to handle ready to eat foods that was being served directly to consumer.
Ensure when changing task that gloves are changed and before changing gloves hands shall be washed properly.
Food was discarded.
Gloves:
If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
19 Observed hoses in establishment connected not having a backflow prevention valve.
Ensure back flow prevention valves are installed where needed.
21 Observed establishment having no proof of a food manager certificate on site during inspection.
Ensure a Certified Food Manager is on site at all times foods are being prepped/handled.
22 Observed no proof of food handler certifications during inspections.
Ensure all employees prepping/handling foods has a minimal of a Food Handler Certificate.
Food handler req and food manager registration
This establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. Training must be completed within 60 days of hire. The requirement to complete a food handler training course shall be effective October 1, 2016.
29 Observed establishment not having chlorine test strips or heat test strips for sanitizing devices/solutions.
Ensure establishment is equipped with devices to test sanitizing levels.
35 Observed employee drinking from unapproved twist cap bottle and not washing hands after. Ensure approved bottles are being used, washing hands after drinks, and changing gloves. Ensure that employee beverages are in a designated area.
Employee Beverages:
An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
36 Observed in use wiping cloths not being stored in sanitizing solutions when not in use.
Ensure proper storage of wiping cloths.
Wiping Cloths Storage:
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
37 Observed racks of foods in kitchen prepping areas not covered (top racks) to prevent any environmental contamination.
Ensure that foods are protected by any approved means.
27 Observed reaching cold holds not providing adequate temps for capacity of establishment.
Ensure cold hold units are repaired/replaced to meet establishment needs or methods are changed for holding cold hold foods.
29 Observed no thermometers in reach in cold hold units on prep lines.
Ensure thermometers are placed in units and that thermometers are easily accessible and readable.
40 Observed single service containers stored above reachin cold hold units not stored properly to avoid contamination.
Ensure single services containers are stored in bags, inverted on a clean/sanitized surface or by any approved means.
42 Observed plastic wrap tied around chopping devices.
Ensure that items/utensils are smooth, non-absorbent, durable, and easily cleanable.
36 Observed sanitizing solution buckets stored directly on floors. Ensure that sanitizing solution buckets are stored off the floor.
GOLDEN WOK
1410 LOOP 410 SW
San Antonio , TX 78227
Date: 01/27/2020
Score 81
41 All stored food containers need to be labeled with the contents. This includes foods stored in cold units. 228.66(b) Food storage containers, identified with common name of food..
28 The date marking on the food in the refrigerator, such as meat and dough prepared on previous days, need to have the date the food must be used or thrown out by. the maximum time is the day of preparation plus 6 days.* 228.75(g)(1) Date marking prepare on site RTE/ TCS food. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
39 Metal inserts should only be stacked after sufficient air drying.228.122(a) Drying, Equipment and Utensils.
45 Correct improvised repairs to the facility, such as the ropes used to hold the microphones in kitchen area. 228.173(g)(1) Attachments to walls and ceilings shall be easily cleanable. (smooth, non-absorbent, durable, and easily cleanable materials).
39 Rice scoops should be stored in water at or above 135F. 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.
47 Hand washing sinks (including bar area) must have signage as per 228.175(e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
19 Ware washing drain lines had cloth that was black with a mold-like substance on the lines. Ensure any addiional leaks are also repaired. Plumbing systems must be repaired as per * 228.145(a) Construction. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the Plumbing Code.
31 Hand washing sink in bar area had a tray stored in the hand sink. Ensure handwashing sinks are used as per * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
32 Duct tape was used to repair cooks cold units. Ensure only manufacturer recommended repairs are used.* 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. *
42 Wire storeage racks in the kitchen and cooler areas require cleaning due to dust, debris, or rust build up. Bulk Can rack also requires cleaning. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
37 Rice was stored without lids on dirty wire racks. Ensure rice is moved to top of racks while cooling. 228.69(a)(1)(A) Food shall be protected from contamination by storing the food in a clean, dry location.
35 Employees working with food preparation had watches or wristbands on. per 228.40 Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
10 Food contact surfaces, metal inserts, slicers, and other utensils should be clean to both sigh and touch. * 228.113(1) Food-contact surfaces clean to sight and touch.
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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