Facility


Non-Smoking Facility
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
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BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 06/18/2024
Score 100
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5603 PRESIDIO PKWY
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37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food in refrigeration. Protect food from environmental hazards by covering, wrapping, or packaging. See remarks.
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5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 06/21/2023
Score 100
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5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 02/09/2023
Score 100
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
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Score 100
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 05/23/2022
Score 100
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5603 PRESIDIO PKWY
San Antonio , TX 78249
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Score 100
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 09/21/2021
Score 97
3 OBSERVED ONE HOT HOLD CABINET SET TO 165 F, BUT THE BRISKET INSIDE MEASURED 125 F. BRISKET MUST BE KEPT ABOVE 135 F. BRISKET LIKELY COOLED AS IT IS TAKEN OUT TO SLICE PER ORDER. IF IT EVER FALLS BELOW 135 F, IT MUST BE REHEATED TO 165 F BEFORE IT CAN BE HELD AGAIN AT 135 F. ENSURE THAT CABINET IS KEPT HOT ENOUGH TO GIVE YOU TIME TO REMOVE AND SLICE WITHOUT DROPPING TEMPERATURE TOO LOW FOR HOT HOLD. CORRECTED ON SITE. RAPIDLY REHEATED. * 228.75(f)(1)(A) Hot Hold (135°F or higher).
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 05/17/2021
Score 86
2 OBSERVED PREP COOLER WITH CONTENTS OVER 41 F SOUR CREAM WAS 59 F RAW BACON WAS 53 F POTATO SALAD WAS 50 F. COOLER FOUND TO BE OFF. COOLER UNPLUGGED AND PLUGGED BACK IN AND NOW COOLING (FROM 62 TO 52 IN 5-10 MINUTES) POTATO SALAD, COLE SLAW, BACON, AND SOUR CREAM DISCARDED. LET UNIT COOL BEFORE RELOADING WITH NEW PRODUCT. * 228.75(f)(1)(B) Cold Hold (41°F or below).
9 OBSERVED RAW BACON STORED OVER OTHER PREPARED FOODS. CORRECTED ON SITE. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
32 OBSERVED SMALL BOWLS FOR CHEESE WITH CRACKS, AND 3 PLASTIC TUBS USED FOR MICROWAVING WITH MELTING DAMAGE. CORRECTED ON SITE. DISCARDED. * 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. * 228.223(h) Equipment and utensil design and construction. Safe materials and maintained in good repair.
14 OBSERVED EMPLOYEE TOUCH MASK AND FACE AND THEN RETURN TO WORKING WITHOUT HAND WASH. ALSO THEN CHANGED GLOVES WHEN CHANGING TASKS WITHOUT REQUIRED HAND WASH IN BETWEEN. * 228.38(d) When to wash.
38 IMPROPER THAWING. OBSERVED PACKAGED TURKEYS BEING THAWED IN SINK OF WATER. WATER WAS NOT RUNNING, AND FOOD WAS NOT FULLUY SUBMERGED. CORRECTED ON SITE. * 228.75(c)(2) Thawing. under running water criteria.
27 FOOD MOVING FROM HOT HOLD TO CUT STATION TO COOLER NEEDS TO BE CONTROLLED. TIME REMOVED FROM HOT HOLD STARTS COOLING TIME, AND TEMPERATURES MUST BE MET WITHIN SPECIFIC TIMES. ANSWERS WERE GENERAL AND DID NOT SHOW EFFECTIVE CONTROLLING FOR TIME OR TEMPERATURE. HANDOUTS GIVEN. * 228.75(e)(1) Cooling method, criteria.
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 11/30/2020
Score 97
32 OBSERRVED SEVERAL METAL TONGS WITH CRACKED/DAMAGED PLASTIC COATING. ALSO SOME LARGE PLASTIC LIDS FOR TUBS WITH CRACKS. CORRECTED ON SITE. DISCARDED. * 228.104(a) Cleanability. Food-contact surfaces. * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
35 OBSERVED OPEN CAN OF ENERGY DRINK ON RACK HOLDING BURGER BUNS. MUST BE BELOW AND AWAY FROM FOODS/FOOD AREAS AND HAVE LID AND STRAW. A DESIGNATED SPACE IS BEST. ALSO OBSERVED KEY ON LANYARD STORED ON BAG OF BUNS IN SAME PLACE. STORE ALL NON-FOOD RELATED OR EMPLOYEE ITEMS AWAY FROM FOOD USE AREAS. CORRECTED ON SITE. * 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 06/18/2020
Score 100
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 03/19/2020
Score 98
21 * 228.32(2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The city amends this in two ways: 1) There must be one CFM in the establishment every shift of 12 or fewer hours; and 2) The CFM must obtain the city issued certificate by completing a course of study acceptable to the director and paying the application fee. The certificate can be obtained by bringing the CFM course certificate to the health the desk at 1901 Alamo St S and paying the $15.45 application fee. The CFM on duty had the course certificate; they did not have the city certificate. There were CFMs with the city certificate, but not in the facility. There must be one CFM in the establishment with the city certificate. Have the CFM on duty get his certificate with the city, and schedule the others to cover all shifts.
BAR B CUTIE SMOKEHOUSE
5603 PRESIDIO PKWY
San Antonio , TX 78249
Date: 12/10/2019
Score 96
24 * 228.79 (a)(1) Food packaged in a food establishment, shall be labeled as specified in law, including 21 CFR 101, Food Labeling, 9 CFR 317, Labeling, Marking Devices, and Containers, and 9 CFR 381, Subpart N, Labeling and Containers. Any food offered for self service sale must be labeled according to law. This is a repeat violation. This label must contain: (A) the common name of the food, or absent a common name, an adequately descriptive identity statement (B) if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food; (C) an accurate declaration of the quantity of contents; (D) the name and place of business of the manufacturer, packer, or distributor; and (E) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient.
21 * 228.32(2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The city amends this in two ways: 1) There must be one CFM in the establishment every shift of 12 or fewer hours; and 2) The CFM must obtain the city issued certificate by completing a course of study acceptable to the director and paying the application fee. The certificate can be obtained by bringing the CFM course certificate to the health the desk at 1901 Alamo St S and paying the $15.45 application fee. The person in charge could not show documentation of being a CFM. there must be one CFM in the establishment when ever in operation.

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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