321 FREDSBG RD
San Antonio , TX 78201

Date: 07/18/2024
Score 84

2 Observed Pig Lard (“Manteca de Cerdo”) inside of the Coca Cola refrigerator that does not keep Time/ Temperature Control for Safety (TCS) food at 41 degrees Fahrenheit (F) or lower. The labeling on the containers of pig lard stated: “must be kept at temperatures of 32 t0 39 degrees Fahrenheit (F)… Not a shelf stable product”. The inspector explained to the owner that he has two options: a) store the pig lard in a refrigerator that is working correctly, or b) call the company that produces the pig lard to ask if the labeling was an error (confirm whether it is a TCS product and get documentation that states it is not). The pig lard was temping at 73 F inside of the Coca Cola Refrigerator. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

29 Observed no thermometer inside of the cold hold that stored the containers of salsas (had a probe thermometer that was reading 65 degrees Fahrenheit (F) but the salsas were temping at 41 F). Observed the refrigerator in the kitchen had a damaged thermometer that NEEDS to be replaced. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the cooler so that food handlers can check if the cold hold is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F), and 32 F for freezers). Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.

42 Observed that the inside surfaces of the top-sliding cold hold that is used for storage was dirty. The cold hold in the back left corner was also dirty on the inside and outside. Shelf surfaces in the kitchen and the surfaces below the flat grill were dirty and had an accumulation of grease, oil, and food debris. The cold hold that stores the raw meats had a wet and dirty bottom surface from the raw food defrosting inside of it. Observed a pan stored below the flat grill that was encrusted with oil/ grease on the nonfood-contact parts (NEEDS to be deep washed, rinsed, and sanitized and it should be free of food debris crust). Ensure that all Nonfood Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food, and prevent insects and rodents being attracted. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

34 Observed two live pests inside of the cold hold unit that was NOT in use located in the back right corner of the kitchen. The inspector instructed the owner that he must remove this cold hold unit if it serves no purpose within the kitchen. If they wish to keep this cold hold unit on site, then they are REQUIRED to clean and sanitize it frequently to prevent pests from making a nest inside of it. Ensure that Food Handlers are practicing safe sanitary practices to reduce the likelihood of pests from becoming attracted to sources of harborage. Ensure that a licensed professional pest control company comes by as soon as possible to treat for the pests seen within the establishment that can become potential health hazards. Ensure the following: 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.111(B) Controlling pests. Check premises.

28 Observed beans with a preparation date of 07/15/2024 but it was missing the Use By date. Observed cooked chicken prepared last Sunday (07/14/2024) missing both the prep and Use By dates. Ensure that all Time/ Temperature Control for Safety (TCS) food are given a label that states the name to identify the food, the preparation date, and the Use By date. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as hand-made salsas and sauces, stored within the establishment are given a preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

45 Observed a hole in the wall located underneath the three-compartment sink that NEEDS to be sealed up or replaced with a new wall. Observed that the square vent needs to be replaced in the men's bathroom. Ensure that all walls, floors, and ceilings are smooth, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

45 Observed a cold hold unit NOT in use located in the back right corner of the establishment that serves no purpose. Ensure that any equipment or items that serves no purpose or has no use within the establishment is removed from the establishment or discarded. This shall minimize the chance of pests nesting inside of the equipment. Ensure the following: 6-501.114 Maintaining premises, unnecessary items and litter.

9 Observed raw, shelled eggs stored in the same metal pan as whole vegetables such as tomatoes. Observed packaged raw pork stored above a container of bagged raw beef and another container of bagged raw chicken. Ensure that raw meats are stored below Ready to Eat (RTE) foods such as chopped vegetables, cooked foods, and whole produce. Ensure the correct order for raw meats to prevent cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The owner moved the raw shelled eggs into another metal pan and stored them below the whole tomatoes. The owner also moved the packaged pork below the wrapped beef container. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

18 Observed a clear spray bottle that contained water and Bleach/ Chlorine inside of it. The inspector instructed the owner to label all chemical and approved pesticide bottles before filling them up. Ensure that all spray bottles and containers filled with chemicals or pesticides are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

321 FREDSBG RD
San Antonio , TX 78201

Date: 03/04/2024
Score 80

27 Observed a refrigerator that held shelled eggs (NEEDED to be refrigerated at 45 F) that had an internal temperature of 75 to 77 degrees Fahrenheit (F). Ensure that all cold holds, coolers, refrigerators, freezers, and walk-in coolers are maintaining an internal temperature of 41 degrees Fahrenheit (F) or lower. Temperatures above 41 F may be caused by Food Handlers constantly opening and closing the cold hold unit, Food Handlers over-stocking the cold hold unit with Time/ Temperature Control for Safety (TCS) foods, loose/ broken gaskets/ seals, or the cold hold may have an internal mechanical issue (example: changing the thermostat). The owner told the Food Handlers to NOT overstock the reach-in cooler and had them move some of the trays of breaded fish to the walk-in cooler. Ensure the following: 4-301.11 Cooling, heating, and holding capacities. Equipment.

31 Observed the bathroom sinks reach 87 to 88 F during the start of the inspection. Observed the kitchen handwash sink reach 89 F. Ensure that the handwash sink. Ensure that all kitchen and bathroom handwash sinks reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water for the handwash sinks CANNOT be lower than 100 F. The owner was able to get the hot water of the handwash sinks above 100 F at the end of the inspection. Ensure the following: 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

45 Observed gaps behind the bathroom handwash sink. Observed gaps in the edges of the walls and ceiling of the bathroom. Ensure that these gaps are sealed/ caulked to prevent points of entry for pests. Ensure that all walls, floors, and ceilings are smooth, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

23 Observed the mop sink reach 89 to 90 F during the start of the inspection. Observed the three-compartment sink have hot water that reached 89 F. Ensure that the three-compartment sink, and the curbed mop sink reach a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The hot water temperature CANNOT be lower than 110 F. At the end of the inspection, the hot water was returned to the three-compartment sink (reached 112 F). Ensure the following: 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?

9 Observed raw pork and raw beef stored above packaged shelled eggs. Observed shelled eggs stored above Ready to Eat (RTE) rice and shredded cheese. Ensure that raw animal meats are stored below Ready to Eat (RTE) and Time/ Temperature Control for Safety (TCS) foods and beverages. Ensure proper raw animal food storage. The owner rearranged the raw meats correctly so that the eggs were stored above the raw beef and raw pork, and the eggs were stored below the RTE rice and cheese. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

3 Observed fried potatoes out of temperature at 83 degrees Fahrenheit (F), 87 F, and 86 F. The inspector asked at what time the fried potatoes were finished being cooked. The staff replied at 09:00 AM. The establishment has until 01:00 PM to use the fried potatoes before they MUST discard the food. Ensure that hot Time/ Temperature Control for Safety (TCS) food items are maintained at 135 degrees Fahrenheit (F) or higher after being cooked. If they are out of temperature for more than four (4) hours, then they MUST immediately be discarded. Hot holds, steam tables, or warming racks MUST retain the internal temperature of the food item at a MINIMUM of 135 F. If a TCS food item stored in a hot hold is below 135 F for more than four (4) hours, then it MUST immediately be discarded. The owner moved the fried potatoes to a portion of the hot hold where it was turned on (the right side was NOT turned on). Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

42 Observed below the flat grill station an accumulation of grease and oil debris. Observed the inside of an empty cold hold was dirty. Ensure that all Non-Food Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food, and prevent insects and rodents being attracted. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

15 Observed the Certified Food Manager directly touch the fried potatoes when the inspector asked them questions about temperature. Ensure that the staff are wearing gloves when cooking, preparing, or modifying food (Example: handling cooked tortillas while assembling tacos). A form of barrier is also allowed between the bare hand and the food item (example: food-grade paper, food-grade thin plastic sheets, a utensil, aluminum foil, etc.). No bare handling is allowed unless the Establishment submits a Variance Plan to the Food and Environmental department of San Antonio. The Variance Plan MUST be APPROVED by the Food and Environmental Services Manager for their Bare Hand Contact Plan. If a food item is going through a “kill step” (heated up to 135 degrees Fahrenheit (F) or higher, depending on the Time/ Temperature Control for safety (TCS) food item), then bare-handling is permitted (Example: Raw chicken that was chopped up to be cooked to 165 degrees Fahrenheit (F) for at least fifteen seconds). Ensure the following: 3-301.11(B) Bare hands contact with ready-to-eat foods.

19 Observed the handwash sink in the right corner of the establishment had a leak. The owner tightened the pipe to stop the leak. Observed the three-compartment sink hot water faucet could only be turned on if the owner turned it on from the bottom. Ensure that the hot water for the three-compartment sink is repaired so that it can turn on and off the hot water for the sink. Ensure that all kitchen and bathroom plumbing are free of leaks and in good repair. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

321 FREDSBG RD
San Antonio , TX 78201

Date: 11/16/2023
Score 81

31 Observed that the kitchen handwash sink only had a bar of soap and dish soap. All handwash sinks are REQUIRED to have liquid or foam handwash soap for Food Handlers to use when they wash and disinfect their hands. The staff replenished the handwash station with handwash soap. Ensure the following: 6-301.11 Hand washing cleanser, availability.

2 Observed fried potatoes, fried yesterday, in the hot hold, but they were at ambient temperature (inspector temped the fried potatoes at 68 degrees Fahrenheit (F), 71 F, and 72 F). For future reference, any cooked Time/ Control for Safety (TCS) food items MUST be cooled from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours. If they cooled it down from 135 F to 70 F sooner, then they add the left-over time to the 4 hours (ex. Cooled steak from 135 F to 70 F in an hour and thirty minutes, then the time for it to cool from 70 F to 41 F is 4 hours and 30 minutes. If the TCS food item is not cooling down fast enough and will not cool down to the proper temperatures in time, then the Food Handlers MUST reheat the food to 165 F and restart the cooling process. Proper cooling methods include portioning the TCS foods into shallow pans (do NOT overfill) and laying it in an ice bath. Using Ice Sticks/ Rods to constantly stir the hot food in a large container also aids in cooling down the food. Throwing ice onto the food to cool it down (acts as an ingredient) is also an option. Do NOT place a hot food item into a reach-in cooler or walk-in cooler because the igloo effect shall occur (food gets cold on the outside, but still very hot on the inside). The hot food item could also raise the temperature of the cooler, causing the other food items to increase in temperatures. Ensure that all Time/ Temperature Control for Safety (TCS) food items and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. The fried potatoes were discarded by the staff. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

3 Observed Chorizo in a hot hold temping at 120 degrees Fahrenheit (F), 122 F, and 131 F. The inspector asked at what time the Chorizo was finished being cooked. The staff replied at 06:00 AM. The establishment has until 10:00 AM to use the Chorizo before they MUST discard the food. Ensure that hot Time/ Temperature Control for Safety (TCS) food items are maintained at 135 degrees Fahrenheit (F) or higher after being cooked. If they are out of temperature for more than four (4) hours, then they MUST immediately be discarded. Hot holds, steam tables, or warming racks MUST retain the internal temperature of the food item at a MINIMUM of 135 F. If a TCS food item stored in a hot hold is below 135 F for more than four (4) hours, then it MUST immediately be discarded. The staff turned up the temperature for the left side of the hot hold. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

9 Observed raw chicken stored in the same metal pan as raw pork without a form of barrier or a form of separation such as plastic wrapping or Ziploc bags. Ensure that all raw meats are stored in their own separate pans with a form of cover, lid, or wrapping to prevent cross contamination of raw animal products. Having a cover, lid, or wrapping shall prevent the juices from the raw meats from spilling into other pans in the event that a Food Handler accidentally tips the pan, and the juices fall into another raw meat or Ready to Eat (RTE) food pan. The staff discarded the raw chicken and raw pork. Ensure the following: 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

29 Observed a Bleach sanitizing bucket with a concentration of ~ 25 Parts Per Million (PPM). Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. The concentration was corrected to 50 PPM. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

33 Observed that the hot water for the mop sink was only reaching 103 to 104 degrees Fahrenheit (F). The mop/ service sink is REQUIRED to reach 110 F during all hours of operation. The inspector has instructed the staff to place a maintenance order to increase the hot water to 110 F or higher. The staff MUST use hot water from the three-compartment (reaches above 115 F) for when the staff mops and sanitizes the kitchen and dining room floors.

45 Observed dirty floors underneath the handwash sink that is no longer in service. Observed dirty floors underneath and behind the flat-top grill and stove stations in the kitchen (accumulation of grease and food debris). Ensure that all kitchen walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris (which can attract pests). Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs..

37 Observed pans of food in the cold hold that did NOT have cover, lids, or a form of wrapping. Ensure that all food items, Ready to Eat (RTE) and Time/ Temperature Control for Safety (TCS), have a cover, lid, or wrapping to prevent cross contamination or contamination from miscellaneous sources. Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

30 Observed that the new food permit for the fiscal year of October 2023 to September 2024 was NOT posted. The inspector shall issue a 10-day Notice of Violation (NOV) for the owner to purchase the food permit for this year. Inspector was informed by Fiscal that a late fee shall be included. Ensure that the establishment owner/ representative purchases the new Food Permit before or during the first month of the fiscal year (October). Ensure the following: 8-301.11.1 Permit Requirement, Prerequisite for Operation.

321 FREDSBG RD
San Antonio , TX 78201

Date: 07/08/2023
Score 92

39 Observed ice scooper stored on top of the ice cooler. Ice scoopers need to be stored in the ice with the handle above the ice (to prevent contamination of the food item), or it must be stored in its own separate bucket/ container. Ensure the following: 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.

46 Observed women's bathroom trash can without a lid/ cover. Ensure that any bathroom used by women have a lid/ cover for hygienic products. Ensure the following: 5-501.17 Toilet room receptacle, covered.

45 Ensure floors underneath the gas stove, grill, and all kitchen appliances are frequently cleaned to prevent accumulation of food debris (which can attract pests) Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

42 Ensure all non-food contact surfaces within the kitchen such as the edges of the flat top grill, the shelving underneath the stove where cooking utensils are stored, and the grease vent/ hood are frequently cleaned and sanitized to prevent accumulation of food debris and greasicles which can attract pests. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

29 Observed sanitizing bucket with Bleach/ Chlorine solution with a concentration of 10 Parts Per Million (PPM). Ensure Bleach/ chlorine sanitizer concentration is at 50 to 100 PPM to effectively sanitize food and non-food contact surfaces. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

31 Observed no paper towels at the hand wash station near the register. Ensure all hand wash stations are supplied with disposable paper towels and hand soap during all hours of operation. Ensure the following: 6-301.12 Hand drying provision.

321 FREDSBG RD
San Antonio , TX 78201

Date: 02/22/2023
Score 80

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

14 2-301-12(B) Cleaning procedure--steps. 2-301.12(A) Cleaning procedure--time frame (20 seconds). 2-301.14 When to wash. 3-304.15(A) Gloves single use.

15 3-301.11(B) Bare hands contact with ready-to-eat foods.

19 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

20 5-402.13 Conveying sewage.

23 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.

30 8-301.11.1 Permit Requirement, Prerequisite for Operation.

45 6-201.18 Walls and ceilings, studs, joists, and rafters. 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-501.12 Cleaning, frequency and RESTRICTIONs..

321 FREDSBG RD
San Antonio , TX 78201

Date: 10/27/2022
Score 89

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. OBSERVED SHELLED EGGS BEING STORED ABOVE VEG

28 3-501.17(A) Date marking prepare on site RTE/ TCS food.

44 5-402.12 Grease trap. Easily accessible. ENSURE GREASE TRAP AREA IS CLEANED OUT

47 8-304.11(K) Notification of the most recent inspection report is available upon request.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

43 4-204.11 Ventilation hood systems, drip prevention.

46 5-501.17 Toilet room receptacle, covered.

45 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.

321 FREDSBG RD
San Antonio , TX 78201

Date: 07/25/2022
Score 89

31 No hot water available in establishment at the time of inspection. Establishment must have access to hot water to continue operations. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

31 Observed sanitizer bucket and sponges in hand washing sink. Ensure that hand washing sink is used only for hand washing. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

29 No sanitizer testing strips available at establishment. Ensure that sanitizer testing strips for chlorine or QT40 solutions available to ensure proper concentration. 4-302.14 Sanitizing solutions, testing devices.

37 Pot of soup and other food items not covered when in cold hold unit not covered with wrapping or lid. Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

33 Hot water not available at ware washing sink at the time of inspection. Ensure the following: 4-501.19 Manual ware washing equipment, wash solution temperature.

42 Observed the inside of microwave and interior of cold hold unit with heavy accumulation of food debris. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

46 No cover for garbage can in women's restroom. Trash can in women's restroom needs to be covered. 5-501.17 Toilet room receptacle, covered.

28 No date markings for food items being stored in cold hold units for longer that 24 hours. Ensure that all TCS foods have date markings while being stored longer than 24 hours. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

321 FREDSBG RD
San Antonio , TX 78201

Date: 03/25/2022
Score 91

28 Date marking not on food items prepared outside of the last 24 hours. Ensure that all foods have a 'use by' date that is 7 days after date of preparation. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

37 Observed food items stored in cold hold refrigerator not covered. Ensure that food items are covered while being stored. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

30 Food establishment permit not up to date. 8-301.11.1 Permit Requirement, Prerequisite for Operation.

10 observed cutting board being used at prep area with heavy food build up. Ensure that all food contact surfaces are cleaned regularly. 4-601.11(A) Food-contact surfaces clean to sight and touch.

46 Ensure that trash can in women's restroom is covered. 5-501.17 Toilet room receptacle, covered.

321 FREDSBG RD
San Antonio , TX 78201

Date: 10/20/2021
Score 92

33 THREE COMPARTMENT SINK MUST BE SET UP AND USED APPROPRIETLY BY: IN 1st COMPARTMENT WASHING WITH WITH SOAP AND WATER ONLY, 2nd COMPARTMENT RINSING WITH WATER ONLY AND IN 3rd COMPARTMENT SANITIZING WITH CHLORINE AND WATER ONLY.

29 MUST FURNISH DISH WASHING FACILITIES WITH CHLORINE TESTING FOR MONITORING OF CHLORINE TO WATER CONCENTRATION WHEN SANITIZING DISH WARE. * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

45 FOCAL CEIING AREAS ARE IN NEED OF REPAIRS - MUST COVER HOLE ON CEILING ABOVE KITCHEN; FOCAL FLOOR AREAS IN NEED OF REFURBISHING TO ALLOW FOR EASIER CLEANING.

46 MUST FURNISH REST ROOM WITH LIDDED TRASH CONTAINERS.

21 PERSON IN CHARGE MUST BE FOOD MANAGER CERTIFIED WITH EVIDENCE OF CERTIFICATION READILY AVAILABLE ON PREMISE.

46 MUST FURNISH REST ROOM DOORS WITH SELF CLOSING DEVICES TO ALLOW FOR AUTOMATIC SELF CLOSURE AT ALL TIMES.

321 FREDSBG RD
San Antonio , TX 78201

Date: 06/10/2021
Score 63

31 Handwashing sink in the kitchen did not have paper towels. Ensure handwashing sink are properly supplied as per* 228.175(c) Hand drying provision..

32 Microwave had pealed paint and rust in the bottom part. Ensure equipment is in proper condition as per* 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

34 Observed rodent droppings in storage area next to the kitchen and under kitchen equipment. Ensure storage are is cleaned and sanitized 228.186(k)(2) Controlling pests. Check premises.

10 Observed rodent droppings on top of plate in storage area near the floor. Ensure plates are cleaned as per * 228.113(1) Food-contact surfaces clean to sight and touch.

14 Observed employees leaving kitchen and returning to peel potatoes without washing hands. Ensure employees wash hands as per * 228.38(d) When to wash.

29 At the time of inspection no testing strips were available. Ensure testing are readily available. * 228.108(e) Sanitizing solutions, testing devices.

18 Observed moth balls being stored next to food items Ensure that toxic chemicals are stored properly * 228.203 Poisonous/toxic materials or chemicals stored properly.

37 Observed containers of beans in reach-in cooler being stored without proper coverings Ensure that food is protected from cross contamination per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

41 Observed containers of food in reach-in cooler not identified with common name Ensure that food storage containers are labeled with common name 228.66(b) Food storage containers, identified with common name of food..

35 Observed food handling employees without proper hair restraints Ensure that food handling employees are wearing proper hair restraints 228.43(a) Hair Restraints effective.

42 Observed food debris build-up on shelves below and around griddle Ensure that non-food contact services are cleaned at a frequency to prevent food and soil 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.

44 Receptacle where grease is disposed is located on top of grass. Ensure garbage receptacles are placed as per 228.152(b) Outdoor storage surface.

44 Receptacle used for oil waste was dripping grease. Ensure receptacle is cleaned as per 228.152(q)(1) waste Receptacles thoroughly cleaned.

45 Establishment has holes with light exposure in the ceilings of the kitchen near the exhaust vent, surrounding the AC unit in dinning area and exterior door. 228.186(a) Repairing. The physical facilities shall be maintained in good repair.

12 Establishment is closed due to gross insanitary conditions. * 228.252(a)(1) Ceasing operations and reporting.

46 Bathroom doors were not self closing. Ensure bathroom doors close as per 228.186(i) Closing toilet room doors.

40 Prepared food was stored in single-use articles. Ensure food items are stored in approved containers not in single use containers. 228.112(c)(1) Single-service and single-use articles may not be reused.

46 Outside plumbing was cracked and missing a cap. Ensure plumbing is in good condition as per 228.149(e)(2) A plumbing system shall be maintained in good repair.

45 Observed outside storage area with accumulation of unused equipment. Remove or repair equipment as per 228.186(n) Maintaining premises, unnecessary items and litter. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used;

43 Observed grease dripping from the exhaust vent down to the exterior wall. 228.186(d)(2) If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.

29 At the time of inspection no thermometers were available. Ensure there are thermometers as per * 228.108(b) Food thermometers provided and accessible.

28 Observed food that was prepared the previous morning had no dates. Ensure food is properly dated as per* 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

22 Employees did not have a food handler certificate. Ensure employees preparing food have a food handler certificate. * 228.33(c) Food Handler Training criteria.

21 At the time of inspection supervisor could not provide proof of food manager certificate. * 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.

9 Observed raw meat and eggs next to cooked food. Ensure food is stored as per * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

321 FREDSBG RD
San Antonio , TX 78201

Date: 12/23/2020
Score 90

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. **asegurarse de que los alimentos no se almacenen unos dentro de otros

42 228.104(i) Ventilation hood systems, filters. **ASEGÚRESE DE LIMPIAR LAS CAMPANAS DE VENTILACIÓN CON REGULARIDAD

47 228.175(e) Handwashing signage. ***ASEGÚRESE DE QUE SE COLOQUE LA SEÑAL DE LAVADO DE MANOS EN EL BAÑO DE HOMBRES "LOS EMPLEADOS DEBEN LAVARSE LAS MANOS ANTES DE VOLVER AL TRABAJO"

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. *** ASEGÚRESE DE QUE LOS ALIMENTOS CONTIENEN TAPAS / ENVOLTOS ADECUADOS PARA PREVENIR LA CONTAMINACIÓN

30 * 228.247 Not having a current/Valid Permit. ASEGÚRESE DE PAGAR EL PERMISO DENTRO DE LOS 10 DÍAS

21 * 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. ***ASEGÚRESE DE QUE UN EMPLEADO TIENE EL CERTIFICADO DE ADMINISTRADOR DE ALIMENTOS

321 FREDSBG RD
San Antonio , TX 78201

Date: 08/06/2020
Score 85

31 * 228.175(c) Hand drying provision.

21 * 228.33(b) At least one certified food protection manager must be employed by each establishment.

20 Water leaking from plumbing fixtures at 3 compartment sink hand sinks.

9 Raw foods * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

43 228.107(d) Ventilation hood systems, adequacy. 228.174(b) Heating, ventilating, air conditioning system vents. 228.186(d)(1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Very hot inside kitchen, ensure exhaust vent hood is working properly to expel heat in the kitchen outside.

45 Grease accumuluation observed on outside wall, grease depositing on wall from exhaust vent release.

2

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Refrigerator in kitchen and in dining room not meeting internal temperature of 41 or below.

321 FREDSBG RD
San Antonio , TX 78201

Date: 01/14/2020
Score 83

31 No paper towels at hand sink. * 228.175(c) Hand drying provision..

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). TCS & cooked foods in reach in cooler not maintaining cold hold temperature of 41F. Discontinue using reach in cooler until internal temperature of 41F or below. Provide receipt of service.

21 * 228.33(b) At least one certified food protection manager must be employed by each establishment.

22 * 228.33(c) Food Handler Training criteria.

37 TCS foods in reach in cooler not covered or wrapped. 228.222(d)(4) Food-contact surfaces of equipment shall be protected from contamination by consumers and other sources. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

10 Clean and or scrub and sanitize inside of refrigerator. * 228.113(1) Food-contact surfaces clean to sight and touch.

47 Remove excessive items not needed inside of establishment and remove excessive and or clutter outside of establishment.

45 Observed exhaust vents and ensure is working properly. Observe light fixture under exhaust vent not working. Investigate and correct.

30 Expired Food Permit. Renew food permit. 228.247 Not having a current/Valid Permit. Renew Food Permit within 10-14 days or additional action will follow. Contact 210 207-8732 or visit 1901 S.Alamo to pay in person.

321 FREDSBG RD
San Antonio , TX 78201

Date: 10/31/2019
Score 89

21 * 228.33(b) At least one certified food protection manager must be employed by each establishment.

22 * 228.33(c) Food Handler Training criteria.

30 Food Permit expired. Renew Food Permit within 10 days or additional fees will apply and or action.* 228.247 Not having a current/Valid Permit.

37 All foods in reach in cooler must be covered or protected with lids or covers. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

37 Discontinue using grocery bags to stored cooked or uncooked food in the freezer.

42 Remove accumulated caked on grease on stove top. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

31 Ensure all handsinks are adequately stocked with soap and paper towels. * 228.175(b) Hand washing cleanser, availability. * 228.175(c) Hand drying provision..

45 Maintain premises and remove items, equipment not needed or used outside of establishment.