Facility
Related Reports 54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 07/16/2024
Score 90
37 Observed uncovered fruits at the bar area stored under/near cords. Ensure all food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
32 Observed several cracked and melted food containers. Ensure all utensils and equipment are free of chips, cracks, breaks, and other physical imperfections. Discard/repair all damaged utensils and equipment. 4-201.11 Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. Manager informed they will order new ones. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
9 Observed container of cut meat being stored on top of an open trash bin containing trash debris. Ensure food is protected from cross contamination by storing food in a clean, dry, location that is not susceptible to contamination. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
42 Observed an accumulation of grease and grime in-between/under/behind the grills. Ensure all non-food contact equipment are clean and free from debris 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.
36 Observed wiping cloths being stored on equipment in-between uses. Ensure all in-use wiping cloths are stored in sanitizer buckets in between uses. 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
45 Observed some stagnant water in the bar area. Ensure all stagnant water is squeegeed down drains. 6-501.12 Cleaning, frequency and RESTRICTIONs..
39 Observed soiled ice maker. Ensure all surfaces of equipment are clean and maintained. 4-602.11(E)(4) 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: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
42 Observed dirty/dusty filters on the ice machine. Ensure all surfaces of non-food contact surfaces are clean and maintained. 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 soiled vent hood system filters. Ensure the vent hood system filters are clean and maintained. 4-202.18 Ventilation hood systems, filters.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 02/27/2024
Score 94
33 Thermal testing strip indicated that the mechanical ware washing machine was not reaching proper temperatures. The thermometers did not seem calibrated correctly neither. Ensure the hot water sanitation process reaches a final rinse temperature of at least 180 F. 4-501.112 Mechanical warewashing equipment, hot water sanitization temperatures..
39 Observed broken bulk food container lids. Ensure all utensils, dishware, containers, and equipment are maintained in good condition. 4-501.11 Good repair and proper adjustment..
42 Observed an accumulation of dust in the exhaust fans from the restrooms. Ensure all non-food contact surfaces of equipment are maintained clean and free from debris. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
45 Observed employee items stored near/on equipment and within customer food products. Ensure there is a designated area where employees are allowed to store their personal belongings. 6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area.
37 Observed uncovered fruits at the bar area stored under/near cords. Ensure all food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 10/31/2023
Score 95
18 Observed unlabeled spray bottles holding chemicals. Ensure all spray bottles are labeled with the common chemical name. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
42 Observed an accumulation of grime and grease under equipment and stoves in the kitchen. Ensure all non-food contact surfaces of equipment are maintained clean and free from debris 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.
39 Observed ice scoop stored in an area where contamination may occur. Ensure to store the ice scoop in a clean, dry location to prevent cross contamination. 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.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 07/17/2023
Score 97
39 Observed soiled interior of the soda gun nozzles in the bar area. Ensure all surfaces of equipment and utensils are maintained clean. 4-602.11(E)(4) 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: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
42 Observed an accumulation of ice and dirt/residue/debris in the freezer on top of boxes of food. Ensure all non-food contact surfaces of equipment are maintained clean. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
37 Observed an accumulation of ice/dirt/debris on top of food in the walk in freezer. Ensure to remove the ice and debris build up in the walk in freezer to prevent any contamination to the food. 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 03/24/2023
Score 96
37 Observed several food containers in the walk in cooler and freezer without a covering/lid. Ensure all food is properly protected from cross contamination. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 Observed soiled interior of the soda gun nozzles in the bar area. Ensure all surfaces of equipment and utensils are maintained clean. 4-602.11(E)(4) 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: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
37 Observed food stored on the floor in the walk in cooler. Ensure all food is stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
31 Observed hand washing sink being used as a dump sink in the bar area. Ensure hand washing sinks are used for hand washing only and nothing else. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 11/29/2022
Score 91
14 2-301.14 When to wash. Observed cook crack a raw egg then touch ready to eat foods. Ensure to wash hands in between tasks, especially after handling raw food.
18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed unlabeled in-use spray bottles. Ensure all spray bottles are labeled with common chemical name.
10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed soiled interior of ice machine. Ensure all food contact surfaces are clean to sight and touch.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 03/28/2022
Score 89
36 3-304.14(E) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.
Observed bucket with sanitizer stored on ground. Ensure all containers of chemical sanitizing solution are stored off the floor.
44 5-501.113(B) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment.
Observed trash bin lid was open when not in use. Ensure trash bin lids are closed and tight-fitting.
6 3-501.19(A) Written procedures shall be prepared in advance, maintained in the establishment.
Observed cut avocados and cut brussel sprouts without date/time markings to inform when the foods were prepared. When time is used as a public health control ensure a written procedure is created and followed. Foods should be labeled with time prepped and at what time it will be discarded.
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 ยง4-602.11(D)(7) of this title.
Observed Ice cream scoop stored in a heated reservoir that was turned off. Ensure that ice cream scoop is being properly held with water in reservoir at a temperature of at least 135 degrees F.
29 4-204.115(B) Ware washing machine equipped with temperature measuring device water enters the hot water sanitizing final rinse manifold/chemical sanitizing solution tank.
There was no temperature measuring device for ware washing machine. Ensure a temperature measuring device is available to be able to verify that ware-washing machine is reaching correct final rinse temperature for sanitizing.
10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed soiled interior of ice machine. Ensure all food contact surfaces are clean to sight and touch.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 08/26/2021
Score 94
21 * 228.32(2) Certified food protection manager. Ensure a certified food manager is present at all times during operating hours.
Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training
33 * 228.111(l) Mechanical warewashing equipment, hot water sanitization temperatures. Ensure the mechanical dish washer is repaired to provide water of at least 180 degrees F during its final rinse cycle. NOTE:THIS MACHINE SHALL NOT BE USED UNTIL IT IS REPAIRED.
42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. 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.
35 228.40 Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.
54TH STREET RESTAURANT AND DRAFTHOUSE
954 RECTOR E
San Antonio , TX 78216
Date: 12/04/2020
Score 94
10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed soiled knives stored on a magnet used to store clean knives. Ensure knives are clean to sight and touch before storing.
7 * 228.61 Food safe, good condition, unadulterated, and honestly presented. Observed bins of expired foods stored in the reach-in and walk-in cold hold units. Ensure all foods are used, sold or discarded by their expiration date.
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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