Facility


Non-Smoking Facility
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
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APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 08/19/2024
Score 95
37 1) OBSERVED DRIP FROM CONDENSATE LINE IN WALK IN COOLER. SHEET PAN PROTECTS FOODS BELOW, BUT BOTTOM OF FOOD CONTAINERS ON SHEET PAN CAN BE CONTAMINATED BY WATER DRIPPING INTO PAN. ADD MORE INSULATION TO ENSURE IT DOES NOT DRIP. 2) OBSERVED TWO BAGS OF PRODUCE ON FLOOR OF WALK IN COOLER. STORE ALL FOODS 6 INCHES OR MORE OFF OF FLOOR. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
2 FOODS IN WALK IN COOLER MEASURED 45 F. THIS MAY BE DUE TO COOLER BEING OPENED FOR MORNING/LUNCHTIME PREP AS RESTAURANT WAS GOING FULL SPEED WHEN I ARRIVED. ENSURE WALK IN COOLER RECOVERS AND ENSURE DOOR IS NOT OPENED TOO FREQUENTLY OR FOR TOO LONG. ALSO, ENSURE COOLER IS COLD AND CAN HANDLE COOLING OF COOKED FOODS. TEMPERATURE LOGS CAN BE HELPFUL IN MONITORING CONDITIONS AND TIMES SUCH AS PREP, LUNCH RUSH, DINNER RUSH, DELIVERY AND FOR MONITORING COOLING. Foods may only be above 41 F for 6 hours maximum if never above 70 F before being discarded. If refrigerated foods are ever above 70 F, then you only have 4 hours before discarding. These times count the warming up and the cooling down times together. Avoid opening too frequently or for too long. This is especially important when cooling cooked food items. I did not observe any cooling issues and date label use was good. 3-501.16(A)(2) Cold Hold (41°F or below).
43 VENT HOOD HAD TWO FILTER PLATES MISSING (LEFT SIDE - NOT OVER FRYERS AND WOKS). ENSURE FILTER PLATES GO ALL THE WAY ACROSS AS SMOKE/VAPORS WILL GO TO OPEN SPACE AND CAN BUILD UP IN DUCT AND MOTOR WHICH ARE HARDER TO CLEAN THAN THE PLATES. IF AIRFLOW IS INSUFFICIENT WITH PLATES ALL THE WAY ACROSS, MOTOR MAY NEED CLEANING OR SERVICING. 4-301.14 Ventilation hood systems, adequacy. 6-501.14(B) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 11/16/2023
Score 91
1 OBSERVED LARGE BUS TUB OF CHICKEN AND ONE OF BEEF THAT WERE COOKED YESTERDAY AND MEASURED 50 F FOR BEEF AND 54 FOR CHICKEN. YOU ONLY HAVE 2 HOURS TO GET FROM 135 F TO 70 F, AND THEN ANOTHER 4 HOURS TO GET FROM 70 F TO 41 F. 6 HOURS TOTAL BEFORE YOU HAVE TO HAVE COOLED TO 41 F OR THROW AWAY. USE SHALLOW METAL PANS, FANS, STIRRING, ICE BATHS, FREEZER, ETC. ALSO AVOID STACKING CONTAINERS UNTIL COOLED. IT IS VERY HARD TO COOL ITEMS IN SUCH LARGE CONTAINERS. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
28 SEVERAL ITEMS IN COOLERS DID NOT HAVE DATE LABELS. ENSURE DATE LABELS ON ANY FOODS HELD IN COOLERS LONGER THAN 24 HOURS THAT ARE CUT, COMBINED/MIXED, OR COOKED AND COOLED. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
30 FOOD ESTABLISHMENT PERMIT EXPIRED 09/30/2023. PLEASE RENEW AND PAY ANY LATE FEES WITHIN 10 DAYS. 10% LATE FEES ARE CHARGED THE 1ST DAY OF EACH MONTH LATE. PAYMENT MAY BE MADE AT HEALTH DEPARTMENT DESK AT 1901 S ALAMO. M-F 8:00 AM TO 4:30 PM. 8-301.11.1 Permit Requirement, Prerequisite for Operation.
37 1) COPPER REFRIGERANT LINE IN WALK IN COOLER HAS INSULATION WRAP THAT IS DRIPPING. REPLACE THIS INSULATION AND TAPE AND ENSURE ALL OF THE LARGER COPPER TUBE IS COMPLETELY COVERED AND INSULATED TO PREVENT DRIPPING. 2) CLEAN DUST FROM SILVER WIRE SHELF OVER PREP COOLER. CLEAN DUST FROM WALK IN COOLER FAN SHIELDS. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.
43 VENT HOOD IS MISSING A FILTER PLATE AND SO IS NOT PROPERLY CATCHING GREASE BEIING VENTED. ENSURE THERE ARE FILTER PLATES ALL THE WAY ACROSS WITHOUT ANY GAPS AS IT IS EASIER TO CLEAN THESE THAN THE DUCT AND THE ROOFTOP FAN. 6-501.14(B) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 08/09/2023
Score 96
37 OBSERVED SOME UNCOVERED 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.
37 COPPER REFRIGERANT LINE IN WALK IN COOLER HAS INSULATION WRAP THAT IS DRIPPING. REPLACE THIS INSULATION AND TAPE AND ENSURE ALL OF THE LARGER COPPER TUBE IS COMPLETELY COVERED AND INSULATED TO PREVENT DRIPPING. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.
42 SHELVES IN WALK IN COOLER NEED CLEANING SO DEBRIS WILL NOT FALL ONTO ITEMS UNDERNEATH. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
42 EDGES OF PREP COOLER AND REAR INNER PART NEED SOME CLEANING. INSPECT AND CLEAN MORE OFTEN. 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 VENT HOOD IS MISSING A FILTER PLATE AND SO IS NOT PROPERLY CATCHING GREASE BEIING VENTED. ENSURE THERE ARE FILTER PLATES ALL THE WAY ACROSS WITHOUT ANY GAPS AS IT IS EASIER TO CLEAN THESE THAN THE DUCT AND THE ROOFTOP FAN. 6-501.14(B) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
45 A FEW CEILING TILES IN KITCHEN NEED REPLACEMENT DUE TO DAMAGE. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 02/06/2023
Score 86
10 DISH MACHINE ONLY DISPENSING 25 PPM CL. MUST BE 50-100 PPM. CALL SERVICE COMPANY AND HAVE THEM SERVICE MACHINE. UNTIL THEN, USE 3-COMPARTMENT SINK FOR SANITIZING STEP. 4-501.114(F) Chemical sanitizer generated on-site, criteria.
32 1) OBSERVED WIRE STRAINER AT WOK STATION THAT HAS LOOSE WIRED. DISCARD THIS. 2) BULK TUB OF MSG IS STORAGE TOTE. MUST BE FOOD GRADE IF STORING FOODS DIRECTLY IN CONTACT WITH IT. 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.
18 OBSERVED OVER THE COUNTER COLD AND FLU MEDICATION STORED ON SHELF IN WALK IN COOLER ABOVE FOOD ITEMS. STORE BELOW AND AWAY IN A DESIGNATED AREA. CORRECTED ON SITE. 7-207.11(A) Employee Medication.
43 1) VENT HOOD IS MISSING SOME FILTER PLATES. SEVERAL SPACES. THERE MUST NOT BE SPACES TO LET THE SMOKE PASS BY UNFILTERED. 2)STICKER ON VENT HOOD SAYS DUE FOR CLEANING 01-2023 (LAST MONTH). OVERDUE FOR CLEANING. 6-501.14(B) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
9 CONDENSATE DRIP ON REFRIGERANT LINE IN WALK IN COOLER. LINE NEEDS NEW INSULATION WRAP AND TAPE TO COVER ALL METAL OF REFRIGERANT LINE. DRIP IS ACCUMULATING ON BAKING SHEET PAN OVER SEVERAL FOODS. THIS NEEDS TO BE CLEANED, REWRAPPED AND TAPED, AND MONITORED TO PROTECT FOODS STORED UNDERNEATH. 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles.
42 GENERAL CLEANING NEEDED. INSIDE COME COOLERS, SIDES OF EQUIPMENT, ETC. 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 REPAIR DRIP TO LEFT OF ICE MAKER. REPAIR DRIP ON FILTER BEHIND ICE MAKER. CLEAN UNDER EQUIPMENT. 6-501.114 Maintaining premises, unnecessary items and litter. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 09/06/2022
Score 84
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Ensure all cooked/uncooked, potentially hazardous food is kept at proper cold hold temperature of 41F or below, at all times.
9 Observed containers of cooked food such as cooked chicken, and cooked noodles, in walk in cooler, uncovered. Ensure: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
10 Observed food debris/residue in cold hold units. Observed dirty soda nozzles. Observed dust/debris build up on shelves where cleaned wares are kept. Ensure: 4-601.11(A) Food-contact surfaces clean to sight and touch.
27 Both walk in, and cold hold units, not maintaining proper cold hold temperature of 41F, or below. Ensure all refrigerating units maintain proper cold temperatures at all times. 4-301.11 Cooling, heating, and holding capacities. Equipment.
37 Observed box containing raw chicken, placed on floor. Ensure: 3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment.
39 Ensure ice scoop is kept on a dry/clean surface. If stored inside with ice, ensure handle is out of ice. 4-904.11(B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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 grease smoke fill dining area. Ensure vent hood system is working properly. 4-301.14 Ventilation hood systems, adequacy. 6-202.12 Heating, ventilating, air conditioning system vents. 6-501.14(B) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
45 Observed cardboard box used as mat in kitchen and inside walk in cooler. Ensure all materials used area: 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
45 Observed runoff from AC leaking onto street. Observed numerous cigarette butts on floor outside front door of establishment. 228.222(j) Floors if grained to drain material criteria. 6-102.11(B) Exterior surfaces. 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-501.114 Maintaining premises, unnecessary items and litter.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 01/13/2022
Score 88
2 Ensure all potentially hazardous food is maintained at proper cold hold temperature of 41F or below, at all times. Discard any food that is above 41F longer than 4 hours.
1 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. Observed cooked meat set to thaw at room temperature. Ensure all cooked food is properly cooled; on ice bath, monitor food temperature for 2 hours, until food is 70F, prior to cooling in walk in cooler.
28 Observed cooked food in walk in cooler without a proper date marked. Ensure all cooked food that is stored longer than 24 hours has a use by date label. Expiration date not to exceed 6 days. Example: 1/13/2022-1/19/2022.
18 Observed can of burn spray and ointment stored in cold hold unit. Ensure all medicine and personal items are kept separate from food prep/storage in a designated area. 7-203.11 Chemical container not used for food. 7-207.11(B) Medicine storage and labeling. 7-207.11(A) Employee Medication.
45 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Discontinue to use cardboard on floor inside walk in cooler and on floor under ware washing station.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 06/14/2021
Score 91
36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
42 228.113(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.
34 Observed flies in kitchen. 228.174(e)(4) Windows or doors protected against the entry criteria. 228.186(k)(2) Controlling pests. Check premises.
10 Observed food debris build up in cold hold unit, and shelving. * 228.113(1) Food-contact surfaces clean to sight and touch.
9 Observed tray of cooked chicken, placed on open container of raw chicken in walk in cooler. Ensure all raw animal products are stored below and away from ready to eat food.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 08/17/2020
Score 94
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed a container of cooked noodles sitting directly on another container of cooked noodles. Make sure cooked/ready-to-eat foods are separated to prevent contamination.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Not date marking/labeling ready-to-eat foods stored for more than 24 hours. Make sure to always RTE foods with the preparation and use-by dates.
43 228.106(a) Ventilation hood systems, drip prevention. Vent hood in the kitchen has accumulated heavy grease. Deep clean vent hood.
APRIL CHINESE RESTAURANT
2030 ALAMO ST S
San Antonio , TX 78204
Date: 02/04/2020
Score 89
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed cooked food placed on a dirty rack uncovered. Rack above it was found to have rat droppings. Observed rat droppings on food preparation table. Make sure ready-to-eat foods are protected from contamination
32 * 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. Equipment (wok, fryers, stove) are dirty. Clean equipment.
34 228.186(k)(3) Controlling pests. Eliminating harborage conditions. Observed numerous rat droppings in the kitchen, on the floor, racks and storage areas. Work with your pest control agent to eliminate rodents and their harborage conditions. Deep clean the whole kitchen and storage areas to get rid off rat droppings
35 228.43(a) Hair Restraints effective. Employee not wearing hair restraint. Make sure food employees always wear effective hair restraint such as hat or hair net.
36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Wiping cloth stored on counter. Make sure all in-use wiping wiping clothes are stored in a sanitizer solution
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Storage racks directly above hot-holding line are dirty/dusty. Clean racks.
43 228.106(a) Ventilation hood systems, drip prevention. The vent hood system is greasy/dirty. Clean vent hood.
45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. The floor under fryers, wok etc is dirty. Deep clean floor.

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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