Facility
Related Reports KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 08/27/2024
Score 80
14 2-301.14 When to wash.
Employees went from cleaning task to food handling task prior to handwashing.
14 3-304.15(A) Gloves single use.
Observed employee wash gloved hands.
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
At time of inspection observed employee handling sushi with bare hands.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw shelled eggs stored above beef.
9 3-306.11 Food on display shall be protected from contamination.
Observed pre portioned bowls stacked on top of one another with bottom touching food items
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 terry cloth used to cover sushi rice.
32 4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
Observed sponge used to clean food contact surfaces.
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 employees washing rags at handwashing sink
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
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.
10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
Observed personal items stored on food prep areas, and counters not being properly sanitized.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 05/09/2024
Score 80
9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles.
Observed pre-portioned bowls stacked on one another, with the bottom of bowls touching food items.
10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
Observed dead and live pests on food contact surfaces
9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented.
Observed raw shelled eggs on shelf above raw beef
6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment.
Establishment leaves sushi rice at room temperature, does not have written procedures
31 6-301.11 Hand washing cleanser, availability.
34 Observed live and dead pests
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.
Ensure utensil handle is stored above the food line
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.
Debris behind freezers in storage room.
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 white terry cloth towels used to cover sushi rice.
32
45 6-501.12 Cleaning, frequency and RESTRICTIONs..
14 2-301.14 When to wash. 3-304.15(A) Gloves single use.
Observed employee switch from non food handling task to food handling task without washing hands and changing gloves.
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 01/04/2024
Score 82
9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles.
Observed pre portioned on plates, stacked on top of one another. Bottom of plate touching food items.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw shelled eggs stored on shelf above raw beef.
10 4-703.11(C)(4) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §1-201.10(B) of this title (relating to Definitions).
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
Ensure foods held longer than 24hours have a discard date
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 employee filling pitcher with water and rinse utensils in sink
23 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.
At time of inspection establishment failed to have hot water, after inspection hot water reached required temperature
34 observed crawling insects
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.
Ensure utensil handles are stored above the food line.
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.
40 4-502.13(A) Single-service and single-use articles may not be reused.
Observed single use item used a scoop
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 rice being covered by wiping cloth
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 09/14/2023
Score 85
6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment
Establishment maintains sushi rice at room temperature.
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
observed employees handling ready to eat items with barehands
24 3-402.12(A) If raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain and have accessible the records of the establishment for 90 calendar days beyond the time of service or sale of the fish.
Ensure destruction tags are held for 90 days
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
39 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.
25 3-502.11(C)(1) Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation.
Establishment holds rice at room temperature by either pH or time.
21 228.31(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.
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 04/12/2023
Score 79
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed Raw shelled eggs stored on shelf above raw pork and beef
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
Observed employee handling raw tuna with bare hands
21 2-102.11(C) Responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: §2-102.11(C)(1)-(17) are met.
Food manager was unaware of location of parasite destruction letter or how to complete ph test.
25 3-502.11(C)(1) Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation.
Establishment uses pH as a control for sushi rice.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
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 4/1 will have a use by date of 4/7)
9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles.
Observed proportioned food containers stacked on one another with food coming in contact with bottom of container.
6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment.
Sushi rice is held at room temperature without written records.
24 3-203.12(C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label.
Food manager unable to provide records at time of inspection.
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 cloth rag covering sushi rice.
39 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.
47 6-301.14 Handwashing signage.
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 12/06/2022
Score 87
25 3-502.11(C)(1) Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation.
At time of inspection establishment failed to have a HACCP plan and failed to provide pH logs.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
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 4/1 will have a use by date of 4/7)
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw shelled eggs stored above raw pork.
26 3-603.11(C) Consumer Advisory--Reminder specifications.
At time of inspection establishment failed to have consumer advisory posted.
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 employee filling red sanitizing bucket at time of inspection.
34 6-501.111(B) Controlling pests. Check premises.
Observed several dead insects.
6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
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.
Wire shelving racks need to be cleaned, to remove debris and dust.
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 05/24/2022
Score 92
33 ENSURE THAT DISHES AND EQUIPMENT ARE WASHED PROEPRLY. (DISH MACHINE NOT SANITIZING PROPERLY) COS
32 ENSURE THAT ALL FOOD CONTAINERS ARE FOOD GRADE CONTAINERS. (REPLACE NON FOOD CONTAINERS)
45 DUST OFF WALL BEHIND ICE MACHINE.
DUST OFF A/C VENTS.
DUST OFF CEILING.
WIPE DOWN FANS IN KITCHEN.
ENSURE THAT RESTROOME DOORS ARE SELF CLOSING.
WIPE DOWN FANS IN WALK IN COOLER.
15 ENSURE THAT ALL FOOD
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 11/30/2021
Score 88
33 ENSURE PROPER WASHING OF EQUIPMENT AND DISHES. (NOT SANITIZING AND SOAP IS STILL PRESENT ON FINAL CYCLE)
38 ENSURE PROPER THAWING OF FROZEN MEATS BY PLACING UNDER RUNNING WATER, IN COOLER FROM ONE DAY TO THE NEXT OR FROZEN TO GRILL.
39 CLEAN ICE MACHINE. (INSIDE)
45 **WIPE DOWN LIGHT COVERS.
**DUST OFF A/C VENTS AND CEILING.
31 **HAND WASHING SINK MUST HAVE TOWELS AT ALL TIMES. (NO TOWELS)
**ENSURE THAT HAND SINK IS ACCESSIBLE AT ALL TIMES. (DISCONTINUE PLACING ITEMS INSIDE OF SINK)
29 **ENSURE THAT ESTABLISHMENT HAS A WORKING THERMOMETER FOR TEMPERATURE.
**ENSURE THAT ALL COOLERS HAVE A WORKING THERMOMETER AT 41F OR LOWER.
**ENSURE THAT ESTABLISHMENT HAS TEST STRIPS ON SITE AT ALL TIMES FOR ALL TYPES OF CHEMICALS USED.
20 DISCONTINUE DISPOSING OF MOP WATER OUTSIDE. MOP SINK MUST BE USED TO DISPOSE OF MOP WATER.
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 05/18/2021
Score 92
31 **ENSURE THAT HAND SINK IS ACCESSIBLE AT ALL TIMES. (NO ITEMS IN FRONT OF SINK)(COS)
**ENSURE THAT HAND SINK HAS TOWELS AT ALL TIMES. (NO TOWELS)COS
45 **DUST WALLS.
**WIPE DOWN LIGHT SHIELDS.
**DUST OFF MECHANICAL FANS.
43 REPAIR LIGHT COVER. (TAPED) ENSURE THAT COVER IS IN GOOD REPAIR.
32 **CLEAN AND SANITIZE SODA NOZZLES.
**ENSURE THAT UTENSIL ARE WASHED AND SANITIZED BEFORE STORING IN UTENSIL BIN.
21 ENSURE THAT SOMEONE IS PRESENT WITH A VALID FOOD MANAGER CARD. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 06/17/2020
Score 95
46 228.149(e)(2) A plumbing system shall be maintained in good repair. Observed leaks at 3 compartment sink by sushi bar. Ensure sink is repaired/adjusted to be free of leaks.
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed foods at over 50 degrees F in cold hold unit. Ensure TCS foods are maintained at 41 degrees F or less.
34 228.186(l) Removing dead or trapped birds, insects, rodents, and other pests. Observed traps with dead roaches and evidence of roaches in gaskets of refrigeration units. Ensure dead pests are removed and evidence of pests are removed/cleaned to facilitate monitoring activity.
KOI KAWA JAPANESE RESTAURANT
4051 BROADWAY
San Antonio , TX 78209
Date: 01/16/2020
Score 94
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed TCS foods used for frying at room temperature. Ensure TCS foods are maintained at 41 degrees F or less.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed drinks stored in open containers on food prep areas. 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.
39 228.114(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.
47 228.248(1) Post the current inspection report in a location in the food establishment that is conspicuous to consumers.
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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