Facility
Related Reports KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 09/28/2024
Score 98
47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed the CFM certificate was not posted in a location in plain view of the consumer. Post this certificate.
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 a fan for cooling with accumulated dust. Dust on fans can break free and contaminate food. Routinely clean non food contact surfaces to remove accumulated dirt, dust, and other debris that can break free and enter food.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 05/24/2024
Score 97
47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed a CFM certificate was not posted. At least one CFM must be posted for the consumer to see.
31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed a waste water drain emptying into the hand washing sink. A hand washing sink can only be used for hand washing. The drain can be connected to the drain below the sink.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 01/12/2024
Score 95
47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed no CFM certificate posted in a location conspicuous to the consumer. Post at least one CFM certificate.
19 5-205.12(A) A person may not create a cross connection by connecting a pipe or conduit between the drinking water system and a nondrinking water system or a water system of unknown quality. Observed the evaporator drain coming from the ice machine, and the ice machine storage bin were combined. See remarks.
38 3-501.13(B) Thawing. under running water criteria. Observed chicken wings thawing with wings above the running water. See remarks.
47 8-304.11(K) and city code 13-26. Posting last scored inspection. The posted last scored inspection was from 2 inspections back, the placard did not meet the last scored inspection. See remarks.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 09/13/2023
Score 97
9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw chicken stored above ground raw beef. See remarks.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 05/25/2023
Score 95
47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed a CFM certificate was not posted. Post at least one CFM certificate.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed items in cold hold without a date to indicate a consume-by-or-discard-date. See remarks.
32 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. Observed take home bags used to store food. See remarks.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 01/20/2023
Score 93
47 8-304.11(K) and city code 13-26. Observed the last scored inspection was not posted. Post the most recent scored inspection in a location conspicuous to the consumer.
47 228.31(a) Certified Food Manager (CFM) Certificate posted in conspicuous location. Observed a CFM certificate was not posted. Post the CFM certificate in a location conspicuous to the consumer.
41 3-601.11 Standards of identity. Observed food placed in a container reused from another food. See remarks.
32 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. Observed the use of a manufacture's container for another food product. See remarks.
2 3-501.16(A)(2) Cold Hold (41°F or below). Observed food in a container that stated it must be refrigerated after opening kept out at room temperature after opening. See remarks.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 05/26/2022
Score 91
2 OBSERVED ITEMS IN PANS ON TOP OF ICE THAT WERE NOT MAINTAINING 41 F OR COLDER. ALSO, SMALL PREP COOLER TO LEFT OF THIS. ITEMS IN LIQUID HAD BETTER CONTACT WITH PANS AND WERE COLDER. ALSO, IF PANS WERE DEEPER IN ICE OR IN ICE WATER, THEN THERE WOULD BE MORE COLD SURFACE AREA. PAN LIDS WOULD HELP TOO. THE NON FUNCTIONING COOLER THESE ARE ON TOP OF HAS BEEN AT ISSUE IN PAST INSPECTIONS AND REALLY NEEDS TO BE REPAIRED OR REPLACED. ICE WAS ADDED SO CORRECTED, BUT ALL FOODS HERE MUST BE DISCARDED AT END OF DAY AND THE USE OF ICE AS IT WAS OBSERVED TODAY IS NOT SUSTAINABLE AND YOU NEED A LONG TERM SOLUTION.
21 2-102.11(B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program.
Observed the CFM was not in the establishment. The city amends this in two ways: 1) There must be one CFM in the establishment every shift of 12 or fewer hours; and 2) The CFM must obtain the city issued certificate by completing a course of study acceptable to the director and paying the application fee. The certificate can be obtained by bringing the CFM course certificate to the health the desk at 1901 Alamo St S and paying the $15.45 application fee. There must be one CFM in the establishment when ever it is in operation.
27 PREP COOLER MUST BE REPAIRED, REPLACED, OR REMOVED. USE OF ICE PANS IN THE WAY YOU HAVE BEEN DOING IS NOT GOOD PRACTICE. TOO MANY MOVING PARTS TO EFFECTIVELY MANAGE AND MONITOR TEMPERATURES AND TIMES.
4-301.11 Cooling, heating, and holding capacities. Equipment.
45 1) CLEAN FLOOR AND WALL UNDER AND AROUND DISH AREA. 2) CLEAN AND REPAIR WALL AND FLOOR UNDER 3-COMPARTMENT SINK.
6-501.114 Maintaining premises, unnecessary items and litter.
43 VENT HOOD HAS HEAVY GREASE ACCUMULATION. STICKER SAYS WAS DUE IN APRIL 2022. SCHEDULE PROFESSIONAL CLEANING AND MAINTAIN CLEANING SCHEDULE OF EVERY 3 MONTHS AS REQUIRED BY FIRE CODE.
4-204.11 Ventilation hood systems, drip prevention.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 01/13/2022
Score 93
33 1) DISH MACHINE GRATE HAS FOOD DEBRIS ON IT ENSURE THIS IS CLEANED AND INSPECTED FREQUENTLY. 2) THREE OF THE PLASTIC DISH RACKS FOR THE DISH MACHINE NEED TO BE PRESSURE WASHED OR REPLACED.
39 UPPER INNER CEILING AND WALLS OF ICE BIN NEED CLEANING. ENSURE ALL THE REACHABLE AREAS ARE WIPED DOWN WITH SANITIZER SOLUTION DAILY AND THAT UNREACHABLE, ENCLOSED, AND ICE PRODUCTION AREAS ARE INSPECTED FREQUENTLY TO KNOW WHAN TO CALL IN PROFESSIONAL CLEANERS/MAINTENANCE.
4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
37 ICE MAKER HAD BEEN SERVICED RECENTLY AND TOP COVER NOT REPLACED. ADDITIONALLY A LOOSE SCREW A LOOSE FUSE AND SOME DEBRIS WERE CLOSE TO OPENING TO ICE BIN. ENSURE ICE IS PROTECTED AT ALL TIMES. ITEMS MOVED, MACHINE CLOSED UP. BUT STILL NEEDS PROFESSIONAL CLEANING.
4-902.12 Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated..
18 ICE MAKER DESCALER (MILD ACID WITH DANGER WARNING LABELS) WAS STORED ON TOP OF ICE BIN. MUST NOT BE STORED ABOVE OR ON SAME SURFACE AS FOOD OR FOOD USE PRODUCTS. STORE BELOW AND AWAY FROM FOOD AREAS. CORRECTED ON SITE.
7-201.11 Poisonous/toxic materials or chemicals stored properly.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 09/23/2021
Score 91
31 KITCHEN HAND SINK BOTH HOT AND COLD WERE TURNED OFF UNDERNEATH. COLD SIDE LEAKS HEAVILY THROUGH FAUCET WHEN WALL VALVE IS ON. REPAIR THIS FAUCET. KEEP ON WHEN OPERATING. REPEAT VIOLATION.
* 228.148(a) Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms.
* 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
2 OBSERVED ITEMS IN PANS ON TOP OF ICE THAT WERE NOT MAINTAINING 41 F OR COLDER. ITEMS IN LIQUID HAD BETTER CONTACT WITH PANS AND WERE COLDER. ALSO, IF PANS WERE DEEPER IN ICE OR IN ICE WATER, THEN THERE WOULD BE MORE COLD SURFACE AREA. PAN LIDS WOULD HELP TOO.
THE NON FUNCTIONING COOLER THESE ARE ON TOP OF HAS BEEN AT ISSUE IN PAST INSPECTIONS AND REALLY NEEDS TO BE REPAIRED OR REPLACED.
ICE WAS ADDED SO CORRECTED, BUT ALL FOODS HERE MUST BE DISCARDED AT END OF DAY AND THE USE OF ICE AS IT WAS OBSERVED TODAY IS NOT SUSTAINABLE AND YOU NEED A LONG TERM SOLUTION.
* 228.75(f)(1)(B) Cold Hold (41°F or below).
43 VENT HOOD NEEDS PROFESSIONAL CLEANING. STICKER SAYS DUE MARCH 2021. FIRE CODE REQUIRES CLEANING EVERY 3 MONTHS. ALSO CLEAN AFFECTED SURFACES UNDERNEATH IT - BUS TUB FOR HOT POTS, TABLE, ETC.
* 228.106(a) Ventilation hood systems, drip prevention.
19 3-COMPARTMENT SINK NEEDS FAUCET REPAIRS. ON ONE OF TWO FAUCETS HOT DOESN'T WORK, ON OTHER COLD DOESN'T WORK. HAVE FAUCETS REPAIRED OR REPLACED.
* 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 06/08/2021
Score 95
31 KITCHEN HAND SINK WAS TURNED OFF UNDERNEATH. COLD SIDE LEAKS HEAVILY THROUGH FAUCET WHEN WALL VALVE IS ON. REPAIR THIS FAUCET.
* 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
39 OBSERVED RICE SCOOP, UTENSILS IN PAN OF ROOM TEMPERATURE WATER. MUST BE HOT WATER (135 F OR HOTTER). THE RICE AREA IS CLOSE ENOUGH TO THE STOVE THAT THE PAN COULD BE KEPT HOT ON THE STOVE AND STILL BE ACCESSIBLE FOR DISPENSING RICE.
CORRECTED ON SITE. WATER POURED OUT.
* 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.
39 OBSERVED SOME ACCUMULATION IN SODA NOZZLES. ENSURE THESE ARE REMOVED, SNAPPED APAR5T, AND WASHED AND SANITIZED DAILY. CORRECTED ON SITE.
* 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
42 HEAVY GREASE ACCUMULATION ON FLOOR TO EACH SIDE OF FRYER AND ALSO ON SIDES OF FRYER. CLEAN THE FLOOR HERE AND ENSURE IT IS CLEANED FREQUENTLY.
* 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
42 CLEAN WALL NEAR DISH SPRAYER TO LEFT OF DISH MACHINE.
* 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
46 URINAL IN MEN'S ROOM HAS SOME VISIBLE LIQUID ON FITTING JOINTS. I FLUSHED TO SEE IF IT LEAKKED AND IT DID NOT APPEAR TO. CLEAN THE DRAIN PIPES AND ASSOCIATED FITTINGS TO DETERMINE IF LEAKING OR WEATHER A USER WAS JUST MESSY.
* 228.186(h) Cleaning of Plumbing Fixtures.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 01/21/2021
Score 93
45 GENERAL CLEANING NEEDED AROUND DISH MACHINE, MAINTENANCE NEEDED ON EQUIPMENT, FAUCETS, ETC.
*228.186(a) Repairing. The physical facilities shall be maintained in good repair.
31 KITCHEN HAND SINK TURNED OFF UNDERNEATH DUE TO LEAK IN FAUCET. HAVE THIS REPAIRED. LEAVE ON WHILE OPERATING.
* 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
21 NO CERTIFIED FOOD MANAGER PRESENT AT TIME OF INSPECTION.
* 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.
35 OBSERVED EMPLOYEE DRINK STORED ON TOP OF ICE MAKER. STORE BELOW AND AWAY FROM FOOD PRODUCTS AND FOOD USE AREAS. ALSO, HAD NO LID OR STRAW. MUST HAVE BOTH. CORRECTED ON SITE.
* 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
37 PREP COOLER WITH BLOCK HOLDING DOOR NEEDS REPAIR OR REPLACEMENT. WATER IS ACCUMULATING POSSIBLY DUE TO DOOR/GASKET ISSUES AND PANS OF FOOD ARE SITTING IN WATER AS WELL AS WATER EVAPORATION TRAY IS NOT ABLE TO KEEP UP WITH HUMIDITY IN UNIT.
* 228.69(a)(1)(A) Food shall be protected from contamination by storing the food in a clean, dry location.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 08/27/2020
Score 98
39 228.111(a) Good repair and proper adjustment. All equipment must be in proper repair and adjustment. Observed a prep unit with an excessive amount of water pooling in the bottom of the unit. The gasket on this unit is bad, and the door is propped up by a rock. This causes the unit to work harder and fail quicker. The gasket missing means the humid air entering overloads the draining capability of the unit. Repair this unit.
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 the handle on a door for the freezer unit has buildup that can be scrapped off. None food contact surfaces must be cleaned routinely to remove accumulation.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 06/02/2020
Score 89
2 * 228.75(f)(1)(B) Cold Hold (41° F or below). Observed items in a couple of prep refrigeration top loaders were not maintaining food at or below 41 Degrees Fahrenheit. Temperatures ranged from 44 degrees to 68 degrees Fahrenheit. Items in these refrigeration units must be iced down to maintain temperature. Any remaining portion must be discarded at the end of the day.
9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. Observed raw shelled eggs stored above an open broth container. Raw animal product must be stored away from or below prepared and ready to eat foods in storage. Prepared, ready-to-eat do not need to be heated to 165 F unless placing in hot hold. So, they do not need heating to the cook (kill) temperature require for raw animal foods. Vegetables do not need any cooking to kill bacteria. Vegetables from the field, not processed to remove dirt and bacteria, should not be stored above ready to eat and processed vegetables. Raw animal foods are stacked in accordance with cooking temperature (kill Temp). The highest cooking temperature is stored below the lower cooking temperature. Examples: Raw chicken, 165 F, would be stored below raw hamburger, 155 F. Raw shelled eggs, 145 F, would be stored above, 155 F. Equal cooking temperatures can be stored on the same shelf. the eggs were moved to a lower shelf.
39 228.111(a) Good repair and proper adjustment. Observed cooling units not maintaining food at a proper temperature. These units gaskets, doors, and functioning are in poor repair. these items must be repaired. Use ice cooling until thee units function properly.
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 the floors have a build up of dirt, and debris. A routine cleaning must remove all accumulated dust, dirt and other debris. Attention must be paid to under equipment and along the walls.
21 * 228.32(2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. Observed the CFM was not in the establishment. The city amends this in two ways: 1) There must be one CFM in the establishment every shift of 12 or fewer hours; and 2) The CFM must obtain the city issued certificate by completing a course of study acceptable to the director and paying the application fee. The certificate can be obtained by bringing the CFM course certificate to the health the desk at 1901 Alamo St S and paying the $15.45 application fee. There must be one CFM in the establishment when ever it is in operation.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed items in storage that did not have coverings to protect them from contamination. Protect food from contamination by covering, wrapping, or packaging. Items were covered.
KOGI KOREAN GRILL
12651 VANCE JACKSON #110
San Antonio , TX 78230
Date: 01/13/2020
Score 92
21 * 228.32(2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The city amends this in two ways: 1) There must be one CFM in the establishment every shift of 12 or fewer hours; and 2) The CFM must obtain the city issued certificate by completing a course of study acceptable to the director and paying the application fee. The certificate can be obtained by bringing the CFM course certificate to the health the desk at 1901 Alamo St S and paying the $15.45 application fee. Observed there was no Certified food Manager in the establishment.
18 * 228.201 Poisonous/toxic materials or chemicals have manufacture label. Chemicals removed from bulk and place in a working container must be labeled with the common name of the chemical. Observed a working container, spray bottle, without a label identifying the chemical by common name.
43 228.106(a) Ventilation hood systems, drip prevention. Observed there was a portion of the vent hood grids that had a heavy grease build up. The vent hood was cleaned last week by the contractor. Vent hoods must be cleaned routinely to remove build up of grease and dirt that could drip into the food.
46 228.149(e)(2) A plumbing system shall be maintained in good repair. Observed a faucet leaking. Plumbing systems must be in good repair. Have this leak repaired.
39 228.111(a) Good repair and proper adjustment. Equipment must be maintained in working order and properly adjusted. Observed damaged gaskets on refrigeration unit doors. One gasket was completely missing making the door hard to keep closed. Repair these gaskets.
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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