Facility
Related Reports T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 08/19/2024
Score 77
47 8-304.11(K) Notification of the most recent inspection report is available upon request.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw beef stored next to glass noodles in the walk in cooler. Ensure food is protected from cross contamination by proper storage.
18 Observed multiple chemical bottles without any labels. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. Ensure all chemicals are properly labeled.
28 Observed inaccurate dates and NO date labels on the food items in the walk in cooler. The items in the back part of the shelves of the walk in cooler did not contain dates either. 3-501.17(C) Date marking combined ingredients for RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
35 Observed employee eating in the kitchen on the cooks' line. Ensure all eating is done in a designated employee area. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Back wall next to the grill is in need of deep cleaning for grease.
45 Observed multiple personal drinks and items stored where the food is stored and above an active food prep station. Ensure all personal items and beverages are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
2 Observed all food items above 60F inside the cold hold unit. Items were placed on ice and cold hold unit was set to a lower temperature.
Ensure all TCS foods are kept at ice and maintain at 41F (maximum 45F) or below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
41 Ensure all food items are properly labeled. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
31 Observed hand sink by cooks line not in working order. A work order has been placed for the hand sink. 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.
10 Observed the dish washing with a sanitizer concentration of 10ppm. Ensure the sanitizer solution is generated between 50-100ppm. 4-501.114(F) Chemical sanitizer generated on-site, criteria. 4-601.11(A) Food-contact surfaces clean to sight and touch.
32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 228.224(i) Equipment and utensils approved for food use..
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 05/30/2024
Score 84
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw beef stored next to raw chicken in the walk in cooler. Ensure food is protected from cross contamination by proper storage.
18 Observed a chemical bottle without any labels. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. Ensure all chemicals are properly labeled.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Back wall next to the grill is in need of deep cleaning for grease.
45 Observed multiple personal drinks and items stored where the food is stored and above an active food prep station. Ensure all personal items and beverages are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
35 Observed employee eating in the kitchen on the cooks' line. Ensure all eating is done in a designated employee area. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
1 Observed raw chicken, shrimp, and beef in the walk in cooler at 60F-71F. Ensure all food is properly cooled to 41F before entering the cold hold unit. All food items were placed on ice baths and cooling logs provided. Management stated that the food items were all prepped in the morning. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.
28 Observed inaccurate dates on the food items in the front of the walk in cooler. The items in the back part of the shelves of the walk in cooler did not contain dates. 3-501.17(C) Date marking combined ingredients for RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
47 228 Were no other violations observed during inspection?. The mop sink was occupied with a items and management stated that they dump the waste water in the back of the establishment outside. Ensure the mop sink is readily available and clear of debris for waste water dumping purposes at all times.
39 DO NOT STORE IN-USE KNIFES BETWEEN EQUIPMENT WHEN NOT IN USE --- STORE ON A CLEAN SURFACE OR IN A CONTAINER OF APPROVED SANITIZER ---------- 3-304.12(C) In-use utensils, between-use storage. During pauses in food preparation, food preparation utensils shall be stored on a clean portion of the food preparation table or cooking equipment
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 01/11/2024
Score 90
47 8-304.11(K) Notification of the most recent inspection report is available upon request.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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 scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.
37 Observed boxes and bags of food on the floor in the walk in freezer. Ensure all food it stored 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken stored above raw beef and glass noodles stored next to raw beef in the walk in cooler. Ensure food is protected from cross contamination by proper storage. Food storage chart was provided.
29 4-302.12(A) Food thermometers provided and accessible. Ensure every cold hold unit contains accurate, working thermometers.
45 Observed open can of red bull stored next to plates that were used to serve customers. Ensure all personal employee items found throughout the kitchen are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 07/28/2023
Score 79
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed raw beef stored next to raw shrimp.
Ensure food is protected from cross contamination by proper storage.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Back wall next to the grill is in need of deep cleaning for grease.
18 Observed orthene pco pellets insecticide used as pest control measures by establishment employees. Orthene pellets are NOT approved for kitchen use. Ensure ONLY professional pest control measures are implemented. Ensure all spray bottles are properly labeled.
ORTHENE IS NOT ALLOWED AS AN APPROVED CHEMICAL OR PEST CONTROL IN THE ESTABLISHMENT.
Ensure all toxic chemicals are disposed of properly. 7-202.11(A) Approved Poisonous/toxic materials or chemicals. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label.
34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.
28 3-501.17(C) Date marking combined ingredients for RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
22 Observed no food handler certifications by the employees. (all expired) Ensure all employees contain a valid food handler certification. 228.31(d) Food Handler Training criteria.
2 Observed cold hold unit (white fridge) at an ambient temperature of 58F. Observed all food items above 55F inside the cold hold unit. No dates or times were labeled on the food items.
Ensure all TCS foods are kept at ice and maintain at 41F (maximum 45F) or below at all times.
3-501.16(A)(2) Cold Hold (41°F/45°F or below).
37 Observed container of lettuce residing on the floor of the walk in cooler. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
1 Observed raw meat in the walk in cooler at 71F. Ensure all food is properly cooled to 41F before entering the cold hold unit. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.
41 Ensure all food items are properly labeled. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 05/26/2023
Score 89
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw beef stored above lettuce and lettuce stored next to raw chicken in the walk in cooler. Ensure food is protected from cross contamination by proper storage.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers sitting directly on floor.
40 4-502.13(A) Single-service and single-use articles may not be reused. At time of inspection observed single use items being used as scoops.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Back wall next to the grill is in need of deep cleaning for grease.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.
45 Observed multiple personal drinks and items stored where the food is stored and above an active food prep station. Ensure all personal items and beverages are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. Ensure all chemicals are properly labeled.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 01/18/2023
Score 91
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers sitting directly on floor.
40 4-502.13(A) Single-service and single-use articles may not be reused. At time of inspection observed single use items being used as scoops.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed container of beef stored above seaweed and raw beef stored above dumplings in walk in. Ensure food is protected from contamination by proper storage.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Items in cooler were only marked with preparation dates such as 1/25, 1/26, 1/27. Food kept for more than 1 day should be labeled with the contents and the "USE BY" date. The day of preparation plus 6 days is the longest USE BY date a food may be held for. The facility may use a shorter period of time per.*
41 Ensure all food items have common label. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..
45 Observed multiple personal drinks and items and medicines stored where the food is stored and above an active food prep station. Ensure all personal items and beverages are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 08/02/2022
Score 94
18 7-202.11(A) Approved Poisonous/toxic materials or chemicals.
Observed non approved insect spray stored above 3 compartment sink. Ensure all toxic chemicals are approved for kitchen use.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers sitting directly on floor.
39 At time of inspection, observed rice scoop stored in container o room temperature water. 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.
40 4-502.13(A) Single-service and single-use articles may not be reused.
At time of inspection observed single use items being used as scoops.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 03/15/2022
Score 89
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
Items in cooler were only marked with preparation dates such as 1/25, 1/26, 1/27. Food kept for more than 1 day should be labeled with the contents and the "USE BY" date. The day of preparation plus 6 days is the longest USE BY date a food may be held for. The facility may use a shorter period of time per.*
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed container of raw chicken stored on shelf above raw beef. Ensure food is protected from contamination by proper storage.
1 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.
Observed fried chicken cooling at room temperature, chicken placed in ice bath and placed in walk in cooler.
27 3-501.15(A) Cooling method, criteria.
Observed fried chicken cooling at room temperature. Fried chicken was divided into larger containers and placed in walk-in. (cooling log provided)
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
Observed food storage containers sitting directly on floor.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 11/18/2021
Score 88
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed container of raw chicken stored on shelf above cooked chicken. Ensure food is protected from contamination by proper storage.
22 * 228.33(c) Food Handler Training criteria.
At time of inspection current food handler training certificates were not available.
22 Sec. 13-112. - Food manager's certification required.
(a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or
fewer hours who:
(1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and
(2) Has a valid and current food manager's certificate issued by the director.
(b) A food establishment is in compliance with the provisions of this section when during each shift of
twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory
capacity during all hours of open food handling.
31 * 228.146(b)(1) 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 * 228.38(b)(3) Disposable paper towels used to avoid re-contaminating hands if manually operated faucet handles on a hand washing sink or the handle of a restroom door.
At time of inspection there were no paper towels at hand washing sink. Ensure disposable paper towels are provided to prevent recontamination of hands.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
37 228.69(b) Food storage, prohibited areas. (1)(C) Storing the food at least 15 cm (6 inches) above the floor. At time of inspection observed containers of raw chicken stored on the floor was walk-in.
39 228.68(b)(6) 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 §228.114(a)(4)(G) of this title.
At time of inspection, observed rice scoop stored in container o room temperature water.
39 228.125(c)(1) Preset tableware. If tableware is preset except as specified in paragraph (2) of this subsection, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. At time of inspection, observed exposed preset tableware. Ensure that tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
41 228.66(b) Food storage containers, identified with common name of food..
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 09/09/2021
Score 92
29 * 228.108(b) Food thermometers provided and accessible.
At the time of inspection there were no thermometers provided.
Ensure that food thermometers are accessible to monitor temperatures of temperature controlled foods.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
At time of inspection it was observed that prepared temperature control foods did not have proper date markings.
Ensure that Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
39 228.125(c)(1) Preset tableware. If tableware is preset except as specified in paragraph (2) of this subsection, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
At time of inspection, observed exposed preset tableware.
Ensure that tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
At time of inspection observed food storage containers on floor beneath shelving wrack.
Ensure that food is protected from contamination by storing 15 cm (6inches) above the floor
27 * 228.107(a) Cooling, heating, and holding capacities. Equipment.
Observed overly stocked reach-in refrigerator maintaining temperatures of 60 degrees Fahrenheit.
Ensure that equipment has the holding capacity to maintain temperatures at/or below 41.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 04/15/2021
Score 90
21 FOOD MANAGER CERTIFICATION NEEDED FOR PERSON IN CHARGE AT ALL TIMES......... * 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.........ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO HEALTH DESK AND PAY APPLICABLE FEES.
22 AL OTHER EMPOYEES IN KITCHEN ARE IN NEED OF FOOD HANDLER CERTIFICATION.
28 MUST DATE MARK ALL PREPARED FOOD PRODUCTS STORED IN WALK-N REFRIGERATOR FOR LONGER THAN 24 HOURS........ * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
40 MUST STORE ALL SINGLE SERVICE CONTAINERS STORED ABOVE FLOORS AT ALL TIMES.
9 FORTUNE COOKIES MUST BE STORED ABOVE FLOORS AS SOON AS TODAY AND ALL TIMES.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 09/29/2020
Score 96
27 ESTABLISHMENT MUST ENSURE TO USE APPROVED COOLING METHODS FOR WHENEVER THEY ARE COOLING COOKED FOODS; OBSERVED COVERED CONTAINER HOLDING FRIED CHICKEN PIECES WITHIN THE WALK IN COOLER STILL AT 117 DEGREES F; CONTAINERS SHOULD BE LOOSELY COVERED OR UNCOVERED(MAKING SURE OVERHEAD PROTECTION IS PROVIDED)TO ALLOW GREATER HEAT TRANSFER FROM THE FOOD; IF AN ICE/WATER BATH CANNOT BE USED, THEN FACILITY CAN USE METAL SHEET PANS AND BREAK UP THE CHICKEN IN THINNER/SMALLER PORTIONS; * 228.75(e)(2) Cooling method, arrangement.
37 COVER EXPOSED FOOD ITEMS WITH A LID/PROTECTIVE COVERING(PEANUTS/BATTER/REFRIGERATED FOODS WITHIN SOME OF THE REACH IN COOLERS)TO HELP PROTECT THE FOOD FROM POSSIBLE CONTAMINATION DURING STORAGE; IF FOOD IS BEING USED CONTINUOUSLY, THEN FACILITY CAN HAVE THE FOOD UNCOVERED, BUT SHOULD COVER THE FOOD ONCE THERE IS A LONG PAUSE IN USE; 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
42 CLEAN FOOD DEBRIS BUILDUP AROUND KNOBS TO SOME OF THE HAND WASHING SINKS; CLEAN BASIN TO SOME OF THE HAND WASHING SINKS WHERE OBSERVED DIRTY; CLEAN EXTERIOR SURFACES TO REACH IN COOLERS AND OTHER EQUIPMENT OBSERVED WITH FOOD/GREASE SOILS; CLEAN GREASE DEPOSITS OFF THE LIGHT BULB COVERS WITHIN THE VENT A HOOD AREA; CLEAN OUTSIDE RESERVOIR TO THE WARE WASHING MACHINE(FOOD BUILDUP OBSERVED IN THIS AREA); CLEAN DUST ACCUMULATION FROM THE SMALL BLACK OSCILLATING FAN OBSERVED ON THE SHELF WITHIN THE KITCHEN; 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
T. JIN CHINA DINER
119 LOOP 410 SW #3
San Antonio , TX 78245
Date: 01/28/2020
Score 93
37 Fans in kitchen were dirty/ greasy. Any fans in the kitchen must be kept clean. 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination.
42 Refrigerator and other equipment on the cook's line should be kept clean.228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
37 Food stored in cold refrigerators should be covered as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
45 Ensure walls in the kitchen with debris build up, are cleaned. 228.186(b) Cleaning, frequency
40 Sinlge use items, such as cans that food are sealed in, may not be used as scoops or to hold other food items. 228.112(c)(1) Single-service and single-use articles may not be reused.
19 Plumbing system was modified with styrofoam cups and tape. Only approved materials may be used and any modification must be to the plumbing code.* 228.145(a) Construction. A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to the Plumbing Code.
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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