Facility


Non-Smoking Facility
WOK INN
7430 NW 410
San Antonio , TX 78245
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WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 08/29/2024
Score 94
2 REACH IN COOLER NOT MEETING INTERNAL TEMPERATURE; FOODS PLACED IN ICE. UNIT SCHEDULED TO BE SERVICED.
45 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. MISSING AND OR DAMAGED FLOOR TILES THROUGHOUT THE ESTABLISHMENT.
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. CLEAN/SCRUB FLOORING; UNDER SHELVING AND REMOVE DEBRIS.
35 2-402.11 Hair Restraints effective. COS
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 05/23/2024
Score 97
23 5-103.11(A) Water capacity. HOT WATER NOT AVAILABLE AT TIME OF INSPECTION.MANAGER TURNED ON PILOT LIGHT ON WATER HEATER.
45 FLOORING IN THE KITCHEN NOT CLEAN AND REQUIRE ATTENTION. GROUT MISSING IN LARGE SECTION AND FOOD GETTING CAUGHT IN TILES. FLOORING MUST BE IN GOOD CONDITION, NON ABSORBENT AND EASILY CLEANABLE. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 01/22/2024
Score 93
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
42 Wipe off outside of plastic containers of bulk foods (white trashcans). 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 Clean flooring under 3 compartment sink and under refrigerators, prep tables and remove debris and grease buildup. 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 Remove black buildup along wall sink connection at dishwashing area/station. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
41 3-302.12 Food storage containers, identified with common name of food. Plastic bulk food containers not labeled with common name or product name.
40 4-502.13(A) Single-service and single-use articles may not be reused. Observed "red paste" in plastic container labeled for garlic. Discontinue reusing single service containers for food storage.
35 2-402.11 Hair Restraints effective. Ensure all food handlers engaging in open food handling wear effective hair restraints.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 09/12/2023
Score 87
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). COLD HOLD UNIT NOT MEETING INTERNAL TEMPERTURE OF 41F.
3 3-501.16(A)(1) Hot Hold (135°F or higher). SOUPS/HOT HOLD UNIT/SERVING AREA-NOT HOLDING TEMPERATURE TO 135F. FOODS DISCARDED.
42 COOLING FANS IN WALK IN COOLER NOT CLEAN. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
37 ENSURE PREPARED FOODS ARE COVERED IN WALK IN COOLER. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
35 2-402.11 Hair Restraints effective. ENSURE FOOD HANDLERS WEAR EFFECTIVE HAIR RESTRAINTS. COS
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. ALL PERSONAL BEVERAGES MUST HAVE A SPILL PROOF LID.
10 4-601.11(A) Food-contact surfaces clean to sight and touch.SEE INSIDE OF ICE MACHINE- NOT CLEAN TO TOUCH OR SIGHT.
45 ENSURE FLOOR DRAINS HAVE PROPER COVERS.
45 ENSURE VENTS ARE CLEANED- REMOVE BUILDUP ON EXTINGUISHER LINES.
45 REMOVE BUILDUP ON WHEELS OF COOKING EQUIPMENT.
42 REMOVE WATER AND DEBRIS BUILDUP ON COLD HOLD UNITS. 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 WIPE DOWN/SCRUB OUTSIDE OF TRASHCAN IN THE KITCHEN.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 05/17/2023
Score 86
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Cold hold unit not meeting internal temperature of 41F. Discontinue using unit until unit can maintain internal temperature of 41F.
41 3-302.12 Food storage containers, identified with common name of food.
10 4-601.11(A) Food-contact surfaces clean to sight and touch. Ice machine not clean to sight or touch. See top area behind plastic landing space in ice machine. COS Ice machine insert and removed and inside top of ice machine cleaned and sanitized.
18 working spray bottles not properly labeled with product or chemical name. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
32 4-202.15 Can openers. Can opener surfaces and attachments not clean to sight and touch. Remove accumulated debris. COS Can opener removed to be cleaned and sanitized.
32 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Storage containers used for bulk storage not in good condtion; contents cracked and broken.
39 Spatulas/Utensils observed in standing room temperature water and used for serving in dining room. Place serving utensils under running water or in water above 135F. 3-304.12(F) 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 §4-602.11(D)(7) of this title. COS Utensils removed from standing water. Manager to utilize options provided.
37 Observed containers of raw chicken on the floor in walk in cooler. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. All prepared foods must be stored off the floor at least 6 inches.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 01/23/2023
Score 96
45 Clean flooring under cooking equipment/wok and remove heavy accumulation on wheels and electrical/gas conduits behind cooking equipment.
22 228.31(d) Food Handler Training criteria. Renew and obtain Food Handlers certificates for staff.
35 2-402.11 Hair Restraints effective. Ensure all food handlers wear effective hair and beard guards.COS
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 06/27/2022
Score 97
45 GENERAL CLEANING NEEDED ON THE FLOORS AND WALLS THROUGHOUT THE FACILITY; FACILITY SHOULD CONCENTRATE EFFORTS ON CLEANING THE FLOORS UNDERNEATH AND BEHIND THE SHELVES WITHIN THE WALK IN COOLER WHERE FOOD SOILS AND PARTICLES WERE SEEN; FACILITY WILL ALSO NEED TO CLEAN FLOORS AND WALLS BEHIND AND UNDERNEATH COOKING EQUIPMENT AND FRYERS WHERE GREASE AND FOOD SOILS WERE PRESENT; CLEAN CEILINGS WHERE FOOD STAINS AND DUST WERE PRESENT; 6-501.12 Cleaning, frequency and RESTRICTIONs..
42 CLEAN THE EXTERIOR SURFACES TO BULK CONTAINERS WHERE FOOD ACCUMULATION WAS SEEN; CLEAN SHELVES HOLDING PACKAGED FOOD ITEMS AND EQUIPMENT(SUCH AS VINEGAR AND WEIGHING SCALE) DUE TO FOOD DEBRIS PRESENT; ENSURE TO ALSO CLEAN EXTERIOR SURFACES TO COOKING EQUIPMENT DUE TO HIGH AMOUNTS OF GREASE BUILDUP OBSERVED; CLEAN GREEN WIRED SHELVES WITHIN THE WALK IN COOLER WHERE FOOD BUILDUP WAS ALSO SEEN; 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
43 WALK IN COOLER LIGHTING WAS DIM; FACILITY SHOULD ENSURE THAT THE LIGHTING IS BETTER TO ENABLE PROPER CLEANING WHEN NEEDED; 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles).
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 02/10/2022
Score 95
6 ENSURE TO MARK THE TIME THE STEAMED RICE WAS TAKEN OUT OF THE WALK IN COOLER(USING TIME AS A PUBLIC HEALTH CONTROL; TAKEN OFF TEMPERATURE CONTROL)TO USE FOR FRYING; FOOD ITEM SHOULD BE USED WITHIN 4 HOURS OR DISCARDED; 3-501.19(B) Cooked and served, within 4 hours, exceed a 4-hour limit shall be discarded.
42 CLEAN THE EXTERIOR SURFACES TO A FEW BULK CONTAINERS THAT HAD FOOD SOILS PRESENT ON THEM; ENSURE TO ALSO CLEAN WIRE SHELVES WITHIN THE WALK IN COOLER(FOOD ACCUMULATION SEEN); 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
45 GENERAL CLEANING NEEDED ON THE FLOORS AND ALONG BASEBOARDS WHERE FOOD HAS BUILT UP(UNDERNEATH AND BEHIND SHELVES WITHIN THE WALK IN COOLER); 6-501.12 Cleaning, frequency and RESTRICTIONs..
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 12/01/2021
Score 95
10 FACILITY WILL NEED TO ENSURE THAT THE FINAL SANITIZER CONCENTRATION FOR THE CHLORINE/BLEACH IS BETWEEN 50-100 PPM DURING MECHANICAL WARE WASHING; DURING THE INSPECTION, THE CONTAINER HOLDING THE CHLORINE WAS EMPTY; A NEW CONTAINER WAS PROVIDED; * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
45 REPAIR DAMAGED WALLS, BASEBOARDS, AND FLOORS WITHIN THE FACILITY; ENSURE TO SEAL OPENINGS WITHIN SOME OF THE WALLS WHERE OBSERVED; AREAS OF CONCERN THAT WERE SEEN WERE SHOWN TO MANAGEMENT DURING TODAY'S INSPECTION; 228.186(a) Repairing. The physical facilities shall be maintained in good repair.
45 THERE IS SOME GENERAL CLEANING NEEDED ON THE FLOORS AND ALONG BASEBOARDS THROUGHOUT THE ESTABLISHMENT; CLEAN FLOORS WITHIN THE WALK IN COOLER; FACILITY SHOULD ENSURE TO CONCENTRATE THEIR EFFORTS UNDERNEATH, BEHIND, AND BETWEEN EQUIPMENT WHERE VISIBILITY IS LOWER; 228.186(b) Cleaning, frequency and RESTRICTIONs..
47 PROVIDE HAND WASHING SIGNS FOR ALL HAND WASHING SINKS WITHIN THE ESTABLISHMENT; 228.175(e) Handwashing signage.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 08/02/2021
Score 95
27 REACH IN COOLER AT THE END OF THE COOKING LINE HOLDING COOKED, PACKAGED LO MEIN NOODLES AND OTHER COLD HOLD ITEMS WAS OBSERVED AT AN AMBIENT TEMPERATURE BETWEEN 47-51 DEGREES F; MANAGEMENT IS AWAITING NEW SEALS/GASKETS FOR THE COOLER; IN THE MEANTIME, FACILITY MUST USE ANOTHER REACH IN COOLER THAT IS WORKING PROPERLY TO STORE REFRIGERATED, POTENTIALLY HAZARDOUS FOODS UNTIL REPAIRS ON THE COOLER ARE MADE.
39 MAKE SURE TO RE-CAULK THE HAND WASHING SINK TO THE WALL; REPLACE THE CAULK AROUND THE WARE WASHING DRAIN BOARD AREA WHERE MOLD WAS STARTING TO BE SEEN WITH NEW CAULK; 228.110(a)(1)(C) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
45 CLEAN THE GREASE BUILD UP SEEN ON THE FLOORS, ESPECIALLY AROUND/UNDERNEATH THE FRYERS AND OTHER COOKING EQUIPMENT; CLEAN THE EXTERIOR AREA OF THE FRYERS AND OTHER EQUIPMENT WHERE FOOD SOILS AND GREASE WERE SEEN; CHECK ON CONDENSATION DRIPS SEEN AROUND THE CEILING AREA/VENTS IN SEVERAL AREAS DUE TO POSSIBLY HIGH HUMIDITY; 228.186(a) Repairing. The physical facilities shall be maintained in good repair; 228.186(b) Cleaning, frequency and RESTRICTIONs..
47 PROVIDE HAND WASHING SIGNS FOR ALL HAND WASHING SINKS; 228.175(e) Handwashing signage.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 03/16/2021
Score 90
2 REACH IN COOLER HOLDING PRE-COOKED ITEMS(PRE-COOKED PORK, RAW CHICKEN, OTHER HAZARDOUS FOODS)WERE OBSERVED AT A TEMPERATURE BETWEEN 58 DEGREES F AND 61 DEGREES F; AMBIENT TEMPERATURE OF REACH IN COOLER WAS READING AT A TEMPERATURE BETWEEN 58 AND 60 DEGREES F; ITEMS WERE CONDEMNED; * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
23 NO HOT WATER DURING THE TIME OF INSPECTION
29 FACILITY WILL NEED TO ENSURE TO KEEP CHLORINE CHEMICAL TEST STRIPS AT ALL TIMES; THIS WAS A REPEAT VIOLATION FROM THE PREVIOUS INSPECTION CONDUCTED ON 11/16/20; FACILITY WILL NEED TO SHOW PROOF WITHIN 10 DAYS(3/26/21)TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES; * 228.108(e) Sanitizing solutions, testing devices.
32 FACILITY WILL NEED TO REMOVE THE CARDBOARD LINING THE SHELF WHERE CANNED PRODUCTS WERE SEEN; ALL NON-FOOD CONTACT SURFACES SHOULD BE DESIGNED/CONSTRUCTED TO ALLOW EASY CLEANING WHEN NECESSARY; * 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.
32 REPLACED CRACKED LIDS TO BULK CONTAINERS WHERE SEEN; * 228.104(a) Cleanability. Food-contact surfaces..
42 WIPE DOWN SHELVES WHERE DRY GOODS ARE STORED(FOOD DEBRIS SEEN IN THESE AREAS); WIPE DOWN WIRED SHELVES WITHIN THE WALK IN COOLER(FOOD DEBRIS/FOOD ACCUMULATION SEEN); WIPE DOWN OUTER AREAS OF BULK CONTAINERS AND OTHER CONTAINERS WHERE DIRTY AND WHERE FOOD SOILS WERE SEEN; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 11/16/2020
Score 90
19 ENSURE TO RAISE ICE BIN DRAIN LINE(PVC PIPE)ABOVE THE FLOOR DRAIN TO ALLOW FOR A SUFFICIENT AIR GAP; THIS WILL BE CHECKED ON 11/23/20 AND WILL NEED TO BE CORRECTED TO AVOID A RE-INSPECTION FEE.
29 FACILITY WILL NEED TO MAKE SURE THAT CHEMICAL TEST STRIPS ARE AVAILABLE FOR CHLORINE/BLEACH AND FOR QUATERNARY AMMONIUM; CORRECT PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; * 228.108(e) Sanitizing solutions, testing devices.
37 ESTABLISHMENT HAS A CONDENSATION LEAK COMING FROM THE PVC PIPE WITHIN THE WALK IN COOLER; THIS WILL NEED TO BE CHECKED AND CORRECTED TO AVOID POSSIBLE CONTAMINATION TO FOOD ITEMS; NO CONTAMINATION SEEN DURING TODAY'S INSPECTION; THIS WILL NEED TO BE CORRECTED ON 11/23/20 TO AVOID A RE-INSPECTION FEE; 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination.
39 DISPENSER FOR RAW CHICKEN SEEN WITHIN ONE OF THE CONTAINERS WITHIN THE WALK IN COOLER WAS SEEN SITTING WITHIN THE FOOD(DISPENSERS/SCOOPERS USED FOR RAW CHICKEN SHOULD NOT BE STORED WITHIN FOODS THAT ARE TIME/TEMPERATURE CONTROLLED(POTENTIALLY HAZARDOUS FOODS). FACILITY WILL ALSO NEED TO ST0RE ALL ICE SCOOPERS/DISPENSERS WITH THE HANDLE ABOVE THE ICE, IF STORING THEM WITHIN THE ICE MACHINE; 228.68(b)(1) 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 (a) of this section, in the food with their handles above the top of the food and the container. 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.
42 CLEAN WIRED SHELVES WITHIN THE WALK IN COOLER(FOOD DEBRIS SEEN); CLEAN OUTSIDE OF COOKING EQUIPMENT DUE TO GREASE ACCUMULATION; CLEAN THE INTERIOR OF REACH IN COOLERS WHERE FOOD BUILDUP WAS SEEN; CLEAN HANDLES/KNOBS TO EQUIPMENT WHERE FOOD SOILS HAVE BUILT UP; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris; 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
35 ALL EMPLOYEES THAT ENGAGE IN OPEN FOOD HANDLING SHOULD MAKE SURE TO WEAR A HAIR RESTRAINT; 228.43(a) Hair Restraints effective.
39 MAKE SURE TO SEAL THE HAND WASHING SINK TO THE WALL; 228.110(a)(1)(C) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
45 THERE WAS GREASE BUILDUP SEEN ON THE FLOORS UNDERNEATH AND BEHIND THE MAJOR COOKING EQUIPMENT; CLEAN BASEBOARDS/FLOORS BEHIND AND UNDERNEATH SHELVES WITHIN THE WALK IN COOLER DUE TO FOOD BUILDUP SEEN; 228.186(b) Cleaning, frequency and RESTRICTIONs..
45 STORE ALL EMPLOYEE DRINKS IN A LOCATION AWAY AND BELOW FOOD ITEMS THAT ARE USED FOR THE PUBLIC; DO NOT STORE OPENED DRINKS WITHIN REACH IN COOLERS ABOVE FOOD PRODUCTS USED FOR THE PUBLIC FOR THE POSSIBILITY OF CONTAMINATION EXISTS OR MAY EXIST; 228.183(a) Areas for employees--location.
45 PROVIDE A DOOR SWEEP OR WEATHER STRIPPING TO THE BACK EXIT DOOR WITHIN THE KITCHEN AREA; CORRECT BY NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES, SINCE THIS WAS NOTED FROM LAST ROUTINE INSPECTION DONE ON 9/28/20; 228.186(a) Repairing. The physical facilities shall be maintained in good repair.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 09/28/2020
Score 79
2 FACILITY WILL NEED TO MAKE SURE THAT AFTER COOKING ITEMS, SUCH AS CHICKEN OR SHRIMP, AND THEN PLACING THESE TYPE OF FOOD ITEMS WITHIN THE COLD HOLD UNIT THAT OTHER REFRIGERATED, HAZARDOUS FOOD ITEMS ARE NOT JEOPARDIZED AND RISE IN TEMPERATURE DUE TO THE ITEMS THAT WERE JUST COOKED; RAW CHICKEN WITHIN THE COLD HOLD UNIT WAS OBSERVED AT A COLD HOLD TEMPERATURE OF 47 DEGREES F; ACCORDING TO MANAGEMENT, THESE ITEMS ARE USED QUICKLY(LESS THAN 4 HOURS); * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
14 EMPLOYEES MUST WASH HANDS AFTER CHANGING TASKS AND/OR IF CONTAMINATION OCCURRED OR COULD OCCUR TO THE HANDS; EMPLOYEE OBSERVED DRINKING FROM A CUP AND NOT WASHING THEIR HANDS PRIOR TO GOING BACK TO WARE WASHING; * 228.38(d) When to wash.
18 STORE ALL CHEMICALS IN THEIR DESIGNATED AREA AFTER USE AND NOT NEXT TO SINGLE SERVICE TYPE ARTICLES(OBSERVED A CHEMICAL SPRAY BOTTLE IN FRONT WAITRESS AREA NEXT TO PACKAGED TO GO LIDS); * 228.203 Poisonous/toxic materials or chemicals stored properly.
28 FACILITY WILL NEED TO ENSURE TO MARK REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS WITH A USE BY/EXPIRATION DATE, ESPECIALLY WHEN THESE ITEMS ARE KEPT FOR MORE THAN 24 HOURS AT FACILITY(TUBS OF RICE/OTHER REFRIGERATED, POTENTIALLY HAZARDOUS FOODS WITHIN THE WALK IN COOLER)WITHOUT ANY TYPE OF DATE MARKING. FACILITY HAS SEVERAL OPTIONS TO ACCOMPLISH THIS: 1.) MARKING THE DAY OF PREPARATION, WITH A PROCEDURE TO DISCARD THE FOOD WITHIN 7 DAYS. 2.) USING CALENDAR DATES, DAYS OF THE WEEK, OR COLOR CODED MARKS. 3.) MARKING THE CONTAINER WITH AN ACTUAL USE BY/EXPIRATION DATE(DAY OF PREPARATION COUNTS AS DAY 1 AND FACILITY WOULD HAVE 6 MORE DAYS TO USE THE FOOD); * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
31 DO NOT STORE RED SANITIZING BUCKETS WITHIN THE FRONT HAND WASHING SINK(FRONT WAITRESS AREA); ALL HAND WASHING SINKS SHOULD BE FREE/ACCESSIBLE AND ONLY BE USED BY EMPLOYEES TO WASH THEIR HANDS AS NEEDED; * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
35 ALL EMPLOYEE DRINKS SHOULD BE PROPERLY COVERED WITH A LID OR BE WITHIN A SPILL PROOF CONTAINER; 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
37 BULK PRODUCTS NOT BEING USED CONTINUOUSLY DUE TO A LONG PAUSE SHOULD BE COVERED WITH A LID/PROTECTIVE COVERING; 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
38 ESTABLISHMENT WILL NEED TO MAKE SURE THAT THEY ARE FOLLOWING PROPER THAWING PROCEDURES; ITEMS SHOULD BE THAWED UNDER RUNNING WATER(70 DEGREES F), WHICH WILL HELP LOOSEN/AGITATE PARTICLES FASTER FROM THE PACKAGE; 228.75(c)(2) Thawing. under running water criteria.
39 ESTABLISHMENT WILL NEED TO KEEP CLEAN EQUIPMENT ON A CLEAN SURFACE DURING STORAGE(OBSERVED CONTAINERS STORED ON A DIRTY SURFACE THAT HAD FOOD BUILDUP/OTHER DEBRIS BELOW A PREPARATION TABLE); 228.124(a)(1)(A) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location.
41 LABEL ALL BULK CONTAINERS WITH THE COMMON IDENTITY OF THE FOOD INSIDE THE CONTAINER; 228.66(b) Food storage containers, identified with common name of food..
42 CLEAN NON-FOOD CONTACT SURFACES WHERE FOOD BUILDUP/FOOD SOILS/GREASE WERE SEEN(OUTER AREA OF COOKING EQUIPMENT/OTHER EQUIPMENT); CLEAN OUTER AREAS OF BULK CONTAINERS TO HELP LIMIT FOOD/SOIL BUILDUP; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
45 FACILITY WILL NEED TO PROVIDE A PROPER FITTING DOOR SWEEP ON BACK EXIT DOOR; VISIBLE LIGHT WAS SEEN COMING THROUGH IN THIS AREA; 228.186(a) Repairing. The physical facilities shall be maintained in good repair.
47 PROVIDE HAND WASHING SIGNS FOR ALL HAND WASHING SINKS THROUGHOUT THE FACILITY, TO INCLUDE WITHIN THE PUBLIC RESTROOMS; 228.175(e) Handwashing signage.
37 ESTABLISHMENT WILL NEED TO SEPARATE ALL DAMAGED #10 CANS FROM GOOD CANS DURING STORAGE; 228.66(a)(1)(G) Food protected from cross contamination by storing damaged, spoiled, or recalled food being held in the establishment.
WOK INN
7430 NW 410
San Antonio , TX 78245
Date: 11/19/2019
Score 89
35 Employees were wearing bracelets or watches while working with food. 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.
39 Rice scoop on self service bar was in standing water. If the rice scoop will be stored in water, the faucet should be set to continually run per 228.68(b)(4) 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.
28 Date marking on food was incorrect. Some labels had prep dates marked on them instead of the use by date. Food kept overnight are required to be marked with the USE BY date of the food. The maximum USE BY day date is calculated as the day of preparation plus 6 days for 7 days total. The USE BY date may be less than this at the company or managers discretion, but never longer. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
41 Food containers, such as the large white ones under the prep table in the back, or food containers stored in the walk in, must be labeled with the common name of the food. 228.66(b) Food storage containers, identified with common name of food..
42 Outside of bulk food containers, such as the bins and white buckets should be cleaned on a schedule sufficient to prevent debris build up. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
38 Shrimp was thawing in standing water. If water will be used as the thawing method, then it must comply with this process per 228.75(c)(2) Thawing. under running water criteria. Time/temperature control for safety (TCS) food shall be thawed by completely submerged under running water: (A) at a water temperature of 21 degrees Celsius (70 degrees Fahrenheit) or below; (B) with sufficient water velocity to agitate and float off loose particles in an overflow; and (C) for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5 degrees Celsius (41 degrees Fahrenheit),
10 Metal inserts in that had been stacked and stored had some food debris, or residual grease on them. Ensure all surfaces are clean to sight and touch, and items are air dried before stacking. * 228.113(1) Food-contact surfaces clean to sight and touch.
34 Back door has gaps between door and floors. Ensure door is tight fitting, no light should be seen between door and frame.228.174(e)(1) Outer openings, protected. solid, self-closing, tight-fitting doors.
39 Scoop handles were down in the food for the dry food bins such as rice, and seasoning. Ensure the handles are stored up and out of the food product as per 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.
 
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