5865 BABCOCK RD
San Antonio , TX 78240

Date: 10/03/2024
Score 95

31 ENSURE THE HANDSINK HAS SOAP AND PAPER TOWELS AVAIABLE AT ALL TIMES, ESPECIALLY DURING LUNCH HOURS AND DINNER HOURS.

21 2-102.12(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. THE FOOD MANAGER CERTIFICATION HAS EXPIRED AS OF 1/25/2024. ENSURE TO RETAKE THE COURSE AS SOON AS POSSIBLE.

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. ENSURE TO DO A BETTER JOB IN CLEANING ALL THE NON FOOD CONTACT SURFACES THROUGHOUT THE KITCHEN.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 01/25/2024
Score 97

37 OBSERVED CONTAINERS OF VEGETABLES UNCOVERED IN 3 DOOR REFRIGERATOR3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 OBSERVE A CRACK ACROSS LID OF BULK SUGAR CONTAINER. REPAIR/REPLACE. 4-501.11 Good repair and proper adjustment..

39 OBSERVED RUBBER DOOR SEALS FOR 3 DOOR REFRIGERATOR TORN AND HANGING, REPLACE.4-501.11 Good repair and proper adjustment..

42 OBSERVED INSIDE OF 3-DOOR REFRIGERATOR, ALL SHELVES AND BRACKETS, TO WHICH SHELVES ARE SECURED ON TO, WITH RUST AND WHITE METAL COATING CHIPPING OFF. REPIAR/REPLACE.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 OBSERVED BOTH FANS OF 3-DOOR REFRIGERATOR WITH DUST ACCUMULATED AND ALMOST OCCLUDING THE OPENING OF THE GRATE COVERING THE FANS. CLEAN FREQUENTLY TO PREVENT BUILD UP.4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 09/20/2023
Score 91

2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).CREAM CHEESE AT 49F IN FRIDGE UNDER TEA URNS. MOVED TO COLDER 41F GLASS DOOR REFRIGERATOR.

10 4-501.114(F) Chemical sanitizer generated on-site, criteria.OBSERVED NO CHEMICAL SANITIZER, CHLORINE, DISPENSING FROM MECHANICAL DISHWASHER. CONTAINER IS FULL AND WAS REPLACE LAST WEEK. OWNER PLACED A SERVICE CALL WHILE I WAS PRESENT. ENSURE CHLORINE CONCENTRATION IS 50-100 PPM USING TEST STRIPS. TEST DAILY. ENSURE WOKRING PROPERLY BEFORE SERVIC PERSONEL LEAVE YOUR ESTABLISHMENT.

29 4-302.14 Sanitizing solutions, testing device. OWNER IS USING QUAT TEST STRIPS. USE CHLORINE TEST STRIPS AND TEST DAILY, ENSURE SANITIZER IS 50-100 PPM.

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.OBSERED GREASE BUILD-UP AROUNE FRYERS, WALLS AND SHELVING UNI WITH SPICES.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 03/03/2023
Score 98

29 4-302.14 Sanitizing solutions, testing devices.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 12/13/2022
Score 96

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. Observed areas between, under and the crevices of prep tables to be soiled. Ensure areas are frequently cleaned to preclude build up.

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. Ensure shelves holding clean pots and pans are resurfaced/replaced/or resealed.

29 4-302.14 Sanitizing solutions, testing devices. Ensure testing devices are provided.

38 Ensure TCS foods are thawed under refrigeration, completely submerged under cold running water, microwave if it is immediately transferred to conventional cooking equipment with no interruptions, or as part of the cooking process.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 09/27/2022
Score 91

2 FOOD ITEMS IN 3 DOOR REFRIGERATION UNIT RANGING FROM SEMI-FROZEN 34 TO 46F. UNIT IT CONTSTANTLY OPENED AND CLOSED. WILL RETRUN FIRST THING IN THE MORNING TO OPEN THE UNIT AND OBTAIN FOOD TEMPERAURE TO ENSURE THEY ARE 41 OR BELOW. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

31 NO SOAP FOR HANDSINK IN KITCHEN 6-301.11 Hand washing cleanser, availability.

31 PAPER TOWEL DISPENSER EMPTY ABOVE KITCHEN HANDSINK. 6-301.12 Hand drying provision..

42 OBSERVED GREASE BUILD-UP, LIQUIED FOOD SPLATTER, FLOUR POWDER ON ALL SURFACES IE...HANDLES OF ALLEQUIPEMENT, SHELVING, RUBBER SEALS INSIDE OF REFRIGERATION UNITS ETC...CLEAN AND SANTIZIE ON A DAILY AND WEEKLY BASIS TO PREVENT ALL BUILD UP AND REMOVE FOOD SOURCE FOR PESTS AND RODENTS. 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. 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.

46 RESTROOM DOOR IS NOT SELF-CLOSING. ADJUST DOOR CLOSING MECHANISM 6-501.19 Closing toilet room doors.

38 OBSERVED FROZEN BAG OF CHICKEN SITTING IN A LARGE STAINLESS STEEL COLLANDER SITTING IN MOP SINK WITH A SMALL STREAM OF COLD WATER RUNNING OVER BAG DISCONTINUE THAWING IN MOP SINK. MAY USE THREE COMARTMENT SINK AND WASH AND SANITIZE COMPARTMENT AFTERWARDS. THAW IN COLD RUNNING WATER DIRECTLY IN COMPARTMENT OR IN A BOWL WHERE MOST OF FROZEN FOOD IN SUBMERED AND WATER IS RUNNING OVER BOWL 3-501.13(B) Thawing. under running water criteria.

35 KITCHEN STAFF WITHOUT HAIR RESTRAINTS, KEEP EXTRA FOR FRONT OF HOUSE/CASHIERS THAT STEP IN IN KITHEN TO HELP 2-402.11 Hair Restraints effective.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 05/16/2022
Score 89

2 Observed: Raw chicken in cold hold unit temperature at 52 F and other food items. Corrective Actions: Ensure that cold hold units are maintaining 41 F or below for foods being stored. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

27 Observed: Multiple cold hold units not maintaining 41 F or below. Corrective Actions: Ensure all refrigerators are maintained at 41 F or below. Have refrigeration company check units. 4-301.11 Cooling, heating, and holding capacities. Equipment.

32 Observed: 1)Microwave oven with food debris. 2)There is mold like substance inside the ice machine. 3)Cutting board on cold hold unit is stained. Corrective Actions: 1)Ensure that all food contact surfaces are cleaned and free of food/liquid debris. 2)Ensure that all food contact surfaces are cleaned and free of mold like substances. 3)Ensure that cutting board is washed and sanitized and free of stains. As Per: 4-202.11 Cleanability. Food-contact surfaces..

34 Observed: Gnats flying around the kitchen and around dishwashing area. Corrective Actions: Ensure that facilities are free of pest. As per: 6-202.13 Insect control devices, design and installation.

39 Observed: Vegetable slicer hanging in the dishwashing area is with food debris. Corrective Actions: Ensure that all utensils are cleaned and free of food debris before storage. As per: 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.

41 Observed: 1)Flour stored inside old Kikkoman Soy Sauce Container. 2)Batter inside freezer stored in re-used metal cocktail container. Corrective Actions: Ensure that all foods are stored in containers that are easily cleanable, nonabsorbent, and labeled properly. 3-601.11 Standards of identity.

42 Observed: 1) Wooden plank used as shelving on cooling rack. 2)Outside of food storage containers are stained with old soy sauce and grease. 3)Refrigerator exterior greasy and with food debris. Corrective Actions: 1)Ensure that all non-food contact surfaces are easily cleanable, nonabsorbent, and durable. 2)Ensure that all food containers are cleaned and free of debris. 3)Ensure that all refrigerator exteriors are cleaned and free of grease and debris. As Per: 1)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. 2)4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 3)4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

32 Observed: Meat being thawed in an unapproved food grade container (Thank You t-shirt bag). Corrective Action: Ensure that all foods are stored in a food grade container. As per: 228.224(i) Equipment and utensils approved for food use..

5865 BABCOCK RD
San Antonio , TX 78240

Date: 12/17/2021
Score 89

31 * 228.175(b) Hand washing cleanser, availability. OBSERVED NO HAND SOAP AT HANDSINK. ENSURE HAND SOAP IS PRESENT AT HANDSINK SO ALL EMPLOYEE CAN WASH HANDS. THERE IS A DOLLAR STORE IN SHOPPING CENTER - NEED TO GET SOAP WHEN ON A BREAK.

31 * 228.175(c) Hand drying provision.. OBSERVED NO PAPER TOWELS AT HANDSINK. ENSURE PAPER TOWELS ARE PRESENT AT HANDSINK SO ALL EMPLOYEES CAN DRY HANDS AFTER WASHING HANDS.

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. OBSERVED NO CERTIFIED FOOD MANAGER ON SITE. ENSURE ONE PERSON DURING ALL HOURS OF BUSINESS HAS A VALID FOOD MANAGERS CERTIFICATE, IS REGISTERED WITH THE LOCAL HEALTH DEPT., IS PRESENT AT TIME OF INSPECTION AND CAN SHOW PROOF.

34 228.174(c) Insect control devices, design and installation. 228.174(e)(1) Outer openings, protected. OBSERVED GNATS AND FLYS IN ESTABLISHMENT AND BACK SCREEN DOOR OPEN. ENSURE ALL OUTER OPENINGS ARE CLOSED AND SEALED TO PREVENT ANY GNATS/FLYS IN ESTABLISHMENT.

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant. OBSERVED LIGHTS ABOVE DISHWASHER, MOP AND HAND SINK WITHOUT SHIELDS OR BEING SHATTER-PROOF. ENSURE ALL LIGHTS OVER SINK ARE SHIELDED OR SHATTER-PROOF.

38 228.75(b)(1) Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 228.75(c)(2) Thawing. under running water criteria. 228.75(c)(3)(B) TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. 228.75(c)(3)(A) Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed as part of a cooking process if the food that is frozen is cooked as specified in sections §228.71(a)(1) - (2) or (b) of this title. OBSERVEDD TWO CONTAINERS OF FROZEN CHICKEN BEING STORED FOR DEFROSTING IN MOP SINK. ENSURE ALL POTENTIALLY HAZARDOUS FOODS ARE BEING THAWED PROPERLY. 1)THAW IN REFRIGERATOR AT 41F DEGREES OR LESS FOR A FEW DAYS BEFORE USE. 2)DEFROST CHICKEN UNDER COLD RUNNING WATER. 3)DEFROST CHICKEN BY MICROWAVING FROZEN PRODUCT AND THEN COOKING ITEM TO PROPER TEMPERATURE (165F DEGREES). 4)COOK FROZEN PRODUCT TO A TEMPERATURE OF 165F DEGREES.

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. OBSERVED ALL REFRIGERATOR DOORS AND HANDLES AND OTHER COOKING EQUIPMENT (FRYERS) WITH FOOD DEBRIS AND GREASE BUILD-UP. ENSURE ALL REFRIGERATOR DOORS, HANDLES AND OTHER EQUIPMENT ARE CLEAN AND FREE OF FOOD AND GREASE DEBRIS.

32 * 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. OBSERVED REACH-IN COOLER DOOR GASKETS COMING OFF DOOR. ENSURE ALL GASKETS ON ALL REFRIGERATION UNITS SHALL BE IN GOOD REPAIR.

46 228.186(i) Closing toilet room doors. OBSERVED GENDER NEUTRAL RESTROOM DOOR WITH A BROKEN SELF CLOSURE AND IS NOT SELF CLOSING. ENSURE RESTROOM DOOR IS SELF CLOSING AND TIGHT FITTING, FIX CLOSURE.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 08/20/2021
Score 88

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. OBSERVED HANDSINK WITH ITEMS INSIDE PRIOR TO WASHING HANDS. ENSURE ALL ITEMS ARE REMOVED AND HANDSINK IS FREE SO EMPLOYEES CAN WASH HANDS PROPERLY.

19 * 228.147(d) Backflow prevention device, when required. OBSERVED SPRAY HOSE IN BASIN AND HITTING BOTTOM OF BASIN. ENSURE SPRAY HOSE HAS A ONE INCH AIR GAP FROM TOP OF BASIN.

42 228.101(i) 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. 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. OBSERVED EQUIPMENT WITH FOOD DEBRIS AND DRIED GREASE. (SIDES OF EQUIPMENT, SHELVES, ETC.) ENSURE ALL EQUIPMENT IS CLEAN AND FREE OF FOOD AND GREASE DEBRIS.

39 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §228.114 and §228.117 of this title. 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, if used with moist food such as ice cream or mashed potatoes. 228.68(b)(5) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. OBSERVED WHITE RICE SCOOPS AND SPOONS BEING STORED IN STANDING WATER WITH RICE DEBRIS INSDIE. ENSURE ALL SCOOPS AND SPOONS ARE STORED ON A CLEAN AND DRY SURFACE AND NOT IN STANDING DIRTY WATER.

42 228.104(i) Ventilation hood systems, filters. OBSERVED VENT HOOD FILTERS DIRTY AND WITH GREASE DRIPPING FROM FILTERS. CLEAN FILTERS AT VENT HOOD IN KITCHEN.

32 * 228.104(c) Cleaned in place (CIP) equipment. CIP equipment shall meet the characteristics specified under subsection (a) of this section and shall be designed and constructed so that: cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior food-contact surfaces; and the system is self-draining or capable of being completely drained of cleaning and sanitizing solutions; and CIP equipment that is not designed to be disassembled for cleaning shall be designed with inspection access points to ensure that all interior food-contact surfaces throughout the fixed system are being effectively cleaned. OBSERVED RICE COOKER WITH FOOD AND GREASE DEBRIS CAKED ON THE OUTSIDE PORTION OF THE EQUIPMENT. ENSURE ALL IN PLACE EQUIPMENT IS CLEAN.

42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED THE BULK CONTAINERS OF FOOD ITEMS DIRTY. ENSURE ALL BULK CONTAINERS ARE CLEAN ON THE OUTSIDE.

42 228.101(i) 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. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED WIRE SHELVES IN REACH-IN COOLERS WITH FOOD AND LIQUID DEBRIS. ENSURE ALL WIRE SHELVES ARE CLEAN ON A SCHEDULE AND FREE OF DEBRIS.

14 * 228.38(d) When to wash. * 228.38(b)(1) Cleaning procedure--time frame (20 seconds). OBSERVED NO PERSON HANDLING FOOD WASH HANDS. ENSURE ALL EMPLOYEES HANDLING FOOD SHALL WASH HANDS AFTER TOUCHING FACE, TOUCHING CELL PHONE, CHANGING TASKS, ETC.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 04/26/2021
Score 84

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. OBSERVED A SPRAY BOTTLE STORED ABOVE THE DISHWASHER WITHOUT A LABEL. ENSURE ALL SPRAY BOTTLES ARE PROPERLY LABELED WITH CONTENTS. (EX: WINDEX, FABULOSO, QUATS)

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. OBSERVED NO PERSON ON SITE DURING THE ROUTINE INSPECTION WITH A VALID FOOD MANAGERS CERTIFICATION. ENSURE CERTIFIED FOOD MANAGER IS PRESENT AT ALL TIMES.

38 228.75(c)(2) Thawing. under running water criteria. 228.75(c)(1) Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. OBSERVED A BOX OF FROZEN RAW CHICKEN SITTING OUT AT ROOM TEMPERATURE. ENSURE ALL TCS/PHF FOODS SHALL BE THAWED EITHER: 1)UNDER COLD RUNNING WATER, 2)IN A REFRIGERATOR AT 41F DEGREES OR BELOW 2-3 DAYS PRIOR TO USE, 3)COOKED PARTICALLY IN MICROWAVE AND THEN COOKED FULLY, OR 4)COOKED FROM FROZEN STATE.

42 228.101(i) 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. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVED THE WIRE RACKS IN THE REACH-IN COOLERS WITH AN ACCUMULATION OF FOOD DEBRIS AND SOIL RESIDUE. CLEAN ALL REACH-IN COOLER SHELVES FROM FOOD AND SOIL DEBRIS/RESIDUE.

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. OBSERVED FOOD DEBRIS IN GRAY TUBS WITH BOWLS AND CUPS. ENSURE ALL STORAGE TUBS ARE CLEAN FROM FOOD DEBRIS.

10 * 228.113(1) Food-contact surfaces clean to sight and touch. OBSERVED PLATES, BOWLS AND CUPS NOT STORED INVERTED AND LEAVING FOOD CONTACT SURFACE EXPOSED TO CONTAMINATION. ENSURE ALL PLATES, BOWLS, AND CUPS ARE STORED INVERTED TO LIMIT CONTAMINATION.

10 * 228.113(1) Food-contact surfaces clean to sight and touch. OBSERVED A FOOD SCALE BEING STORED ABOVE WORK AREA WITH FOOD DEBRIS. ENSURE ALL FOOD CONTACT SURFACES ARE CLEAN AND STORED PROPERLY NOT TO BE CONTAMINATED.

39 228.68(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, if used with moist food such as ice cream or mashed potatoes. 228.68(b)(5) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. OBSERVED THE RICE SCOOP BIENG STORED IN WATER. ENSURE RICE SCOOP IS STORED EITHER: 1)IN A DIPPER WELL WITH FREE FLOWING WATER TO FLUSH PARTICLES TO DRAIN, 2) STORED UTENSIL IN A CLEAN AND PROTECTED LOCATION NOT IN WATER, OR 3)IN WATER WITH 50-100PPM BLEACH.

29 * 228.108(e) Sanitizing solutions, testing devices. OBSERVED NO CHEMICAL TESTING STRIPS ON SITE. ENSURE CHLORINE CHEMICAL TESTING STRIPS ARE PRESENT AND USED TO TEST CONCENTRATION OF BLEACH IN SANITIZER WATER.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVED REACH-IN DOOR HANDLES WITH FOOD DEBRIS. ENSURE ALL DOOR HANDLES AND OTHER NON-FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS ARE CLEAN.

42 228.104(i) Ventilation hood systems, filters. OBSERVED VENT HOOD FILTERS DIRTY. ENSURE ALL VENT HOOD FILTERS ARE CLEAN AND FREE FROM DRIPPAGE OF GREASE.

39 228.68(b)(5) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. OBSERVED UTENSILS (KNIVES) BEING STORED IN BETWEEN EQUIPMENT AND OTHERS IN STANDING WATER (SPOONS). ENSURE ALL KNIVES ARE STORED ON A WALL MAGNET OR ON A CLEAN AND DRY SURFACE, AND SPOONS TO BE STORED IN A CLEAN CONTAINER OR ON A CLEAN AND DRY SURFACE, NOT IN STANDING WATER.

31

31 * 228.175(b) Hand washing cleanser, availability. OBSERVED NO HAND SOAP AT THE HANDSINK IN THE KITCHEN AREA. ENSURE HAND SOAP IS ALWAYS EQUIPPED WITH HAND SOAP SO EMPLOYEES CAN WASH HANDS.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 12/11/2020
Score 92

18 * 228.204(b)(3) RESTRICTED use pesticide applied only by an certified applicator. * 228.208(a) RESTRICTED use pesticides, criteria. OBSERVED A CAN OF HOUSE-HOLD (RAID) INSECTICIDE IN ESTABLISHMENT. ENSURE ONLY A LICENSED PEST CONTROL COMPANY TREATS ESTABLISHMENT OR THEY CAN RECOMMEND A COMMERCIAL GRADE SPRAY FOR IN BETWEEN VISITS.

31 * 228.175(c) Hand drying provision.. OBSERVED NO PAPER TOWELS AT HANDSINK IN KITCHEN. ENSURE PAPER TOWELS ARE PROVIDED AT HANDSINK SO EMPLOYEES CAN DRY HANDS.

34 228.174(e)(1) Outer openings, protected. OBSERVED BACK SCREEN DOOR, SIDE AND FRONT DOORS WIDE OPEN DURING INSPECTION. ENSURE ALL OUTTER OPENINGS ARE PROTECTED FROM ENTRY OF INSECTS AND DOORS ARE SELF CLOSING AND TIGHT FITTING.

34 228.174(c) Insect control devices, design and installation. OBSERVED DEAD ROACHES IN KITCHEN AREA. ENSURE ALL DEAD ROACHES ARE CLEAN UP AND DISPOSED OF PROPERLY. HAVE PEST CONTROL IN PLACE TO TREAT AND CLOSE ALL OUTTER OPENINGS.

39 228.68(b)(5) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. OBSERVED UTENSILS (KNIVES) BEING STORED IN BETWEEN EQUIPMENT AND OTHERS IN STANDING WATER (SPOONS). ENSURE ALL KNIVES ARE STORED ON A WALL MAGNET OR ON A CLEAN AND DRY SURFACE, AND SPOONS TO BE STORED IN A CLEAN CONTAINER OR ON A CLEAN AND DRY SURFACE, NOT IN STANDING WATER.

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. OBSERVED REACH-IN DOOR HANDLES WITH FOOD DEBRIS. ENSURE ALL DOOR HANDLES AND OTHER NON-FOOD CONTACT SURFACES OF EQUIPMENT AND UTENSILS ARE CLEAN.

42 228.101(i) 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. OBSERVED EQUIPMENT WITH DEBRIS AND GREASE ACCUMULATION. ENSURE ALL EQUIPMENT IS CLEANED AND FREE OF ACCUMULATION OF GREASE.

42 228.104(i) Ventilation hood systems, filters. OBSERVED VENT HOOD FILTERS DIRTY. ENSURE ALL VENT HOOD FILTERS ARE CLEAN AND FREE FROM DRIPPAGE OF GREASE.

5865 BABCOCK RD
San Antonio , TX 78240

Date: 01/24/2020
Score 97

35 228.43(a) Hair Restraints effective ALL KITCHEN STAFF MUST HAVE A HAIR RESTRAINT

39 228.111(a) Good repair and proper adjustment..DISCONTINUE USING A BOWL AS A SCOOP THAT HAS CHIPPED AND JAGGED EDGES. USE UTENSILS WITH HANDLES 228.114(a)(5)(B) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.

39 228.114(a)(5)(B) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.OBSERVED PITCHERS OF TEA HEAVILY STAINED WITH TEA RESIDUE

39 228.68(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.OBSERVED ICE SCOOP LAYING IN BIN OF ICE. ENSURE THE HANDLE IS ALWAYS FACING UP AND NOT IN CONTACT WITH THE ICE OR PROVIDE A HOLDER FOR THE ICE SCOOP

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.OBSERVED LOTS OF FOOD DEBRIS UNDER SERVING AND PREPARATION SHELVES..CLEAN AND SANITIZE ALL EQUIPMENT HANDLES, SHELVES AND IN BETWEEN THEM AS WELL AS FLOORS, CEILINGS AND WALLS, TO REMOVE FOOD SOURCES FOR PEST/RODENTS