Facility
Related Reports PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 05/20/2024
Score 96
42 Observed that the inside of the ice machine had coffee grounds accumulated on the inside edges. Ensure that the inside edges and surfaces are frequently cleaned and sanitized. 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. 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.
39 Observed utensils, used to spread cream cheese and avocado on toast, inside of a container that was filled with a Quaternary Ammonium solution. The staff would take the utensil, wipe it off with a paper towel, and then use it to spread food onto the toast. The inspector told the staff to Wash, Rinse, and Sanitize the utensils after each use, or they may store the utensils in hot water that reaches a MINIMUM of 135 degrees Fahrenheit (F) to disinfect the food-contact surface of the dishes. The hot water MUST be maintained at 135 F. Ensure that kitchen utensils that are used for food items are stored in water that is constantly flowing, flushing, or circulating. If the water is standing, the standing water MUST be and remain at or above 135 degrees Fahrenheit (F) to disinfect the utensil. Ensure the following: 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 §4-602.11(D)(7) of this title. 3-304.12(D) 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.
28 Observed containers of food such as Pastrami slices labeled “08/19 to 08/26”. The inspector asked about the dates and the CFM explained that the 8 should instead be a 5 for the month of May. The inspector told the CFM that the staff are also adding an extra day to the Use By date (should be seven days total, NOT eight). Ensure that any Time/ Temperature Control for Safety (TCS) food or beverage, such as hand-made salsas or sauces, made 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.
PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 11/30/2023
Score 99
42 Observed that the inside of the ice machine had coffee grounds/ dust accumulated on the inside edge. Observed white/ yellowish substance on the inside wall (may be calcium build up). 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. 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.
PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 05/30/2023
Score 94
37 Observed canned beverages on the floor near the hand sink. All food items, including beverages must be six inches above the kitchen floor. Ensure the following: (A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed dusty fan to the upper right of the cold hold unit. The fan must be dusted down and sanitized before use. Ensure the following: 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.
29 Observed no thermometers at either of the refrigerators outside of the kitchen, including one that held milk. Ensure that each cold hold unit or refrigeration unit has a calibrated thermometer that shows the ambient temperature of the unit. Ensure the following: 4-302.12(A) Food thermometers provided and accessible.
2 Observed cheese slices and raddish out of temperature within a cold hold unit.3-501.16(A)(2) Cold Hold (41°F/45°F or below).
29 Observed sanitizing solution not reach 200 PPM. It was around 100 PPM. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 10/31/2022
Score 98
30 8-301.11.1 Permit Requirement, Prerequisite for Operation.
ENSURE PERMIT IS PURCHASED WITHIN 10 BUSINESS DAYS
PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 05/09/2022
Score 95
21 No certified food manager on site at establishment at the time of inspection.
228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
35 Observed employee without hairnet or hat preparing foods in kitchen. Ensure that a hair restraint is donned when an employee is preparing food.
2-402.11 Hair Restraints effective.
33 When asked employee did not demonstrated proper ware washing procedure. Ensure that proper ware washing procedure is followed. Wash then rinse then sanitize.
4-603.16 Rinsing procedures.
PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 11/09/2021
Score 94
30 * 228.247 Not having a current/Valid Permit...IF IN MAIL POST UPON RECEIPT.
21 * 228.33(b) At least one certified food protection manager must be employed by each establishment during each shift of business hours.
29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. * 228.108(e) Sanitizing solutions, testing devices...CHLORINE TESTING STRIPS NEEDED. * 228.108(e) Sanitizing solutions, testing devices.
PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 05/12/2021
Score 90
21 PERSON LEFT IN CHARGE MUST HAVE EVIDENCE OFFOOD MANAGER CERTIFICATION AVAILABLE ON PREMISE AT ALL TIMES.
29 MUST FURNISH ALL REFRIGERATORS AND FREEZERS WITH THERMOMETER AT ALL TIMES.
29 CHLORINE CHEMICAL TEST STRIPS MUST BE READILY AVAILABLE FOR FREQUENT MONITORING OF CHLORINE TO WATER CONCENTRATION DURING FINAL SANITIZATION RINSE.
27 PREP REFRIGERATOR SEEMS NOT TO BE KEEPING KEEPING PROPER PRODUCT TEMPERATURES - MUST SERVICE, REPAIR OR REPLACE IT IN ORDER THAT TEMPORARILY KEPT FOODS WITHIN IT ARE MAINTAINED AT NO HIGHER THAN 44'F.
2 MUST REMOVE ALL PERISHABLE FOODS, i.e., COTTAGE CHEESE, OTHER ITEMS? FROM STORAGE IN LOWER COMPARTMENT OF PREP REFRIGERATOR - REMOVE TO OTHER PROPERLY WORKING REFRIGERTORS. PREP REFRIGERTORS ARE FOR PREPARATION OF FOODS, SANDWICHES, ETC. ONLY FOR TEMPORARY AND NOT LONG TERM STORAGE OF FOODS.
43 LIGHT BULBS ABOVE DRY STORAGE ROOM ARE IN NEED OF SHIELDING.
PHILOCOFFEE
606 FRENCH PL W
San Antonio , TX 78212
Date: 01/10/2020
Score 97
36 Observed food handler use dry cloth to wipe counters, wipe utensil and wipe gloves (fingers).
A wiping towel must be used placed in a sanitizing container within proper sanitizing solution and may not be used to wipe gloved hands and hands must properly washed.
228.68(d)(1)(B) Cloths in-use for wiping food spills used for no other purpose.
33 2ND NOTICE* 228.147(c)(1) Service sink or one curbed cleaning facility provided. Ensure mop sink has hot and cold water.
1ST NOTICE 6/27/2019 SEE REPORT.
A RE-INSPECTION AND FEE OF $103.00 WILL BE ASSESSED IN 10-14 DAYS- Jan 20 -24th.
Questions/Comments Contact the Health Department
210 207-1035 or
Inspector C.Martinez 210-854-2585 directly.
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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