Hung Phong Market, 243 Remount Dr, San Antonio, TX - inspection findings and violations

Business Info

Name: HUNG PHONG MARKET
Address: 243 Remount Dr, San Antonio, TX 78218
Total inspections: 8
Last inspection: 12/15/2015

Score
66

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Inspection findings	Date	Score
Hand washing sink is ONLY for hand washing. Plastic containers and pans were stored in the hand washing sink at the time of the inspection. All meats packaged on site must be properly labeled. Several bins of vegetables have product with mold. Store raw shell eggs below ready to eat foods and vegetables Supply each handwash station with individual disposable paper towels. Observed dead raoches in the employee only back room Observed several areas where an unidentified animal has defecated. These areas will need to be thoroughly cleaned. Observed many cigarette butts within the warehouse. Smoking is not permitted within buildings. Use 3 compartment sink for proper manual ware washing. Items must be WASHED, then RINSED and then SANITIZED (with the proper sanitizer concentration and contact time) Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours, this person shall: 1. Meet the "person in charge" definition found in the Texas Food Establishment Rules and 2. Have a valid and current food manager's certificate issued by the director of the SA Metro Health Dept. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Proof of registration for the Food Manager Certification class will be required for the re-inspection in ten days. Thoroughly clean the meat scale Thoroughly clean the fish scaling table, side walls and cutting board Thoroughly clean the meat storage bins Clean the ice machine	12/15/2015	66
Provide labels for items packaged inside the establishment. Some items that require labels include packaged meat and imitation crab meat Supply each handwash station with individual disposable paper towels. Eliminate the presence of insects by using approved means. Ants were observed in the warehouse Remove birds from the establishment that have the potential to contaminating food, clean equipment, wares and other items needing protection. Clean the interior of the packaged meat glass door reach in refrigerator.	09/08/2015	84
Label information shall include the common name of the food or an adequately descriptive identity statement. Label information shall include an accurate declaration of the quantity of contents. Label information shall include the name and place of business of the manufacturer, packer, or distributor. Provide proper measures/methods to control and minimize presence of pests in warehouse. Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle. Chapter 13 Article VI (a) A food establishment shall employ at least one person assigned to each shift of twelve or fewer hours who: 1. Meets the "person in charge" definition found in the Texas Food Establishment Rules and 2. Has a valid and current food manager's certificate issued by the director. A food establishment is in compliance with the provisions of this section (Section 13-112) when during each shift of twelve or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days. Clean reach in coolers Clean the food scales Clean the ice machine	03/25/2015	84
Reach in cooler near the register internal food tempertaure at 46 degreees F. Hand washing sink must be used for handwashing only. Items cannot be stored in the sink. Use this sink is for handwashing only. Supply each handwash station with individual disposable paper towels. 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Eliminate the presence of insects by using any approved means. 229.167(p)(11)(C)rodents. Evidence of rodents observed. Eliminate the presence of rodents by using any approved means 229.166 (g) (3) mop sink. Mop sink must be supplied with hot and cold running water, and be used to properly dispose of waste water. Provide thermometers for all reach in coolers. Thermometers must be working properly - accurate. Post most recent graded inspection report in customer view. Post the current and valid food establishment license. Clean all reach in coolers	10/06/2014	70
Potentially Hazardous food not at required temperature in cooling unit. Food must be maintained at or below 41? at the time of donation. 229.163 (h) (4)after eat, drink,etc.. 229.163 (h) (6) wash as needed. Employee did not wash hands after engaging in other activities that contaminate the hands such as using the phone, touching a co-worker, handling dirty linens. Employees must wash hands between tasks. 229.163 (n) (1) eat.drink.smoke.. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. 229.164 (r) (1) (B) (v) nutrition label. 229.164 (r) (1) (B) (iii) quantity of contents. Label information is missing list of ingredients in proper order including a declaration of other additives. Label missing quantity of contents. Label information shall include nutritional labeling as specified in 2 CFR 101 Food labeling and 9 CFR 317 and quantity. Establishment must remove all items from retail portion of establishment may not be sold if missing proper label. 229.164 (a) - Honestly presented. Observed dead craw fish in box not at proper cold hold temp; observed at 56 degrees F. Remove all dead craw fish and maintain at proper cold hold temp. 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings. Observed raw pork above ready to eat vegetables. 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked. Handwashing facility must be fully accessible at all times for employee use. There can be no barriers and this sink can be used for handwashing only. 229.166 (g) (1) (A) HWS not provided. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Install a handwashing sink in or immediately adjacent to each toilet room. 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed (fly). Eliminate the presence of insects by using any approved means. 229.166 (g) (3) mop sink. No mop sink or curbed floor drain provided. Install a mop sink or curbed floor drain to clean mops and dispose of dirty water. Must include hot water. 229.165 (f) (12) (B)integral thermomter. Reach in cooler without a permanently affixed thermometer. Provide thermometer in reach in cooler. 1.) Observed mold in ice machine. 2.) Meat saw not clean 3.) plastic containers holding meat observed unclean. 4.) shopping cart observed with meat 5.) ice chest cracked observed with food contamination 6.) fish scaling area lined with cardboard must have food grade materials 7.) fish scalers lined with tape and wood; must be able to be cleaned and sanitized 229.167 (d) (10) home made. Living area is open to back of kitchen. Remove sleeping quarters from kitchen Raw fish and meats may not be offered for sale by customers self-service; meats must be sold prepackaged or from behind display case. At least one person must be present at the establishment with a Food Manager Certification. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.	03/01/2012	54
Handsinks must be used for handwashing only. Prepackaged food for customer self-dispensing lacking proper manufacturer's information. (1)Do not shelve for sale potentially hazardous foods past the use by date: foods held at 41F or below have a 7-day shelf life. (2)Do not shelve for sale foods in dented cans. Install a backflow preventor to the mopsink faucet. Ensure all coolers storing potentially hazardous foods have thermometers. Clean and sanitize inside coolers. Employees did not wash hands between handling foods (raw meats/shelfish) and other duties.	06/11/2010	75
No violation noted during this evaluation.	03/18/2009	100
No violation noted during this evaluation.	07/21/2008	100

1 User Review:

taj pong

Added on May 23, 2016 12:32 PM

Visited on May 21, 2016 12:31 PM

Food:

n/a

Service:

n/a

Price:

n/a

Ambience:

n/a

Cleanliness:

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This place is very dirty! I don't know how this place still open for business. The Health department needs to close it down if not clean immediately.

Would you recommend HUNG PHONG MARKET to others? No

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