11830 BANDERA RD
San Antonio , TX 78023

Date: 06/06/2024
Score 98

31 MAKE SURE TO KEEP HANDWASHING SINK IN FRONT FREE/ACCESSIBLE AND ONLY USE FOR HANDWASHING; 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

11830 BANDERA RD
San Antonio , TX 78023

Date: 02/07/2024
Score 100

11830 BANDERA RD
San Antonio , TX 78023

Date: 10/09/2023
Score 99

46 REPAIR LEAKS COMING FROM HOT/COLD WATER SIDE TO HANDWASHING SINK WITHIN THE KITCHEN AREA PRIOR TO NEXT ROUTINE INSPECTION; 5-205.15(B) A plumbing system shall be maintained in good repair.

11830 BANDERA RD
San Antonio , TX 78023

Date: 06/12/2023
Score 98

31 ENSURE TO USE HANDWASHING SINK ONLY FOR HANDWASHING; DO NOT USE HANDWASHING SINKS AS DUMP SINKS FOR FOOD DISPOSAL OR TO STORE MISCELLANEOUS EQUIPMENT IN; HANDWASHING SINKS SHOULD ALWAYS BE FREE/ACCESSIBLE FOR EMPLOYEE USE; 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

11830 BANDERA RD
San Antonio , TX 78023

Date: 02/01/2023
Score 98

21 MAKE SURE TO RENEW FOOD MANAGER'S CERTIFICATE ASAP; FOOD MANAGER'S CERTIFICATE JUST EXPIRED 1/27/23; THIS WILL BE CHECKED UPON THE NEXT ROUTINE INSPECTION; 228.221(a)(4)(A) Certified Food Protection Manager Certification.

11830 BANDERA RD
San Antonio , TX 78023

Date: 10/03/2022
Score 90

9 ESTABLISHMENT WILL NEED TO ENSURE TO STORE RAW EGGS LOCATED WITHIN THE WALK IN COOLER BELOW JALAPENOS/CABBAGE/OTHER PRODUCE DURING STORAGE AND BEFORE USING; 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

14 ESTABLISHMENT MUST ENSURE THAT EMPLOYEES TAKE OLD GLOVES OFF AND THEN WASH HANDS AFTER HANDLING/CUTTING RAW SALMON AND BEFORE PERFORMING OTHER TASKS OR HANDLING IN-USE EQUIPMENT OR IN-USE AND/OR CLEAN UTENSILS; 2-301.14 When to wash.

31 DO NOT STORE EQUIPMENT ON TOP OF THE HAND WASHING SINK OR USE THE HAND WASHING SINK AS A PREPARATION AREA; THE HAND WASHING SINK SHOULD ONLY BE USED BY EMPLOYEES TO WASH THEIR HANDS WHEN NEEDED; 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

31 PAPER TOWEL DISPENSER IN MAIN KITCHEN HAD PAPER TOWELS; HOWEVER, PAPER TOWEL DISPENSER WAS NOT PROPERLY DISPENSING PAPER TOWELS DURING TODAY'S INSPECTION; CHECK ON POSSIBLY REPLACING THE BATTERIES; 6-301.12 Hand drying provision..

47 ESTABLISHMENT MUST ENSURE THAT IT POSTS THE LAST OR THE MOST CURRENT, NUMBERED, GRADED HEALTH REPORT IN A VISIBLE AND/OR CONSPICUOUS AREA TO THE PUBLIC.

39 KEEP BOXES HOLDING SINGLE SERVICE TYPE ARTICLES STORED AT LEAST 6" OFF THE GROUND; 4-903.11(A)(3) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 15 cm (6 inches) above the floor.

11830 BANDERA RD
San Antonio , TX 78023

Date: 05/16/2022
Score 93

14 2-301.14 When to wash. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (E) After handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; P (H) Before donning gloves to initiate a task that involves working with FOOD; P and (I) After engaging in other activities that contaminate the hands.P

14 3-304.15(A) Gloves single use. (e) Gloves, use limitation. (1) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P [14] (2) Except as specified in paragraph (3) of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under section §228.71 of this title such as frozen food or a primal cut of meat. P [14] (3) Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove. P [14] (4) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked as required under section §228.71 of this title such as frozen food or a primal cut of meat. P [14] DISPOSABLE SINGLE SERVICE GLOVES NOT INTENDED TO BE REUSED FOR CONTINUOUS FOOD PREPARATION PRACTICES. NOT TO BE REUSED, BUT DISPOSED OF BETWEEN FOOD PREPARATION PRACTICES. WITNESSED EMPLOYEES REUSING SINGLE SERVICE GLOVES FOR MULTIPLE ORDERS. SINGLE USE GLOVES ARE BEING REMOVED AND REUSED FOR MAKING ORDERS.

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. FOOD AND FOOD INGREDIENTS MUST BE PROTECTED FROM CROSS CONTAMINATION. AT INSPECTION; ENCOUNTERED RAW FISH, HELD IN UNCOVERED FOOD GRADE CONTAINER, INSIDE THE WALK IN REFRIGERATOR, AND UNDER THE PVC DRAIN LINE OF AIR COOLING UNIT. CONDENSATION LEAKING FROM PVC LINE AND ONTO FISH

47 8-304.11(K) Notification of the most recent inspection report is available upon request. INSPECTION REPORT NOT POSTED. ALSO MISSING NOTIFICATION OF REPORT AVAILABLE.

11830 BANDERA RD
San Antonio , TX 78023

Date: 01/18/2022
Score 98

32 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. THE USE OF SINGLE-USE/SINGLE-SERVE UTENSILS AND FOOD CONTAINERS MAY NOT BE USED AS DISPENSING TOOLS. SUCH EQUIPMENT MUST BE DURABLE AND RETAIN CHARACTERISTICS AND ENDURE CONSISTENT WAREWASHING PROCEDURES. USING SINGLE USE PLASTIC CUPS FOR DISPENSING ON DRY INGREDIENTS

11830 BANDERA RD
San Antonio , TX 78023

Date: 11/01/2021
Score 84

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. RAW SHELL EGGS BEING STORED ABOVE PREPARED FOODS AND SAUCES

14 * 228.38(d) When to wash. (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms; P [14] (2) after using the toilet room; P [14] (3) after caring for or handling service animals or aquatic animals as specified in §228.44(2); P [14] (4) except as specified in §228.42(b) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P [14] (5) after handling soiled equipment or utensils; P [14]

14 * 228.68(e)(1) Gloves single use. (1) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P [14] (2) Except as specified in paragraph (3) of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under section §228.71 of this title such as frozen food or a primal cut of meat. P [14]

18 * 228.209(a)(1) Employee Medication. * 228.209(a)(2) Medicine storage. (a) Restriction and storage. (1) Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food establishment. P [18] (2) Medicines that are in a food establishment for the employees' use shall be labeled as specified in §228.201 of this title and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

28 * 228.75(g)(3) Date marking combined ingredients for RTE/ TCS food. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

31 * 228.175(b) Hand washing cleanser, availability. HANDWASHING SOAP MUST BE AVAILABLE AT ALL HANDSINKS AT ALL TIMES

39 228.68(b)(2) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.

41 228.66(b) Food storage containers, identified with common name of food..

40 228.125(a)(1) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.

11830 BANDERA RD
San Antonio , TX 78023

Date: 07/08/2021
Score 89

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. CROSS CONTAMINATION OF UNCOOKED FOOD PRODUCTS, COOKED/PREPARED FOODS AND SAUCES,MUST BE ACCOMPLISHED BY PROPER STORING, OF PRODUCTS, IN WALK IN COOLERS/FREEZERS BY SEPERATING TYPES OF FOODS. RAW SHELLED EGGS ENCOUNTERED BEING STORED ABOVE FRESH VEGETABLES/FRESH FRUITS AND SAUCES

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. A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION. NO CFM AVAILABLE AT TIME OF INSPECTION.

28 * 228.75(g)(3) Date marking combined ingredients for RTE/ TCS food. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] SAUCES, OTHER CONDIMENTS COMBINED ON SITE AND HELD OVER 24 HOURS, AND HELD IN LARGE CONTAINERS FOR LATER DISPENSING INTO TO-GO CONTAINERS, HELD WITHOUT DATE LABELS

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. AT INSPECTION: HAND SINK IN THE KITCHEN AREA HAD ACCESS BLOCKED BY CUT-BOARD, STRAINIER BEING STORED IN SINK BASIN.

31 * 228.175(c) Hand drying provision.. HAND SINK TO BE SUPPLIED WITH DISPOSABLE PAPER TOWELS FOR DRYING HANDS. AT INSPECTION: HANDSINK IN KITCHEN WITHOUT SUPPLY OF PAPER TOWELS

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. AT INSPECTION: SANITIZING WATER USED DURING THE WAREWASHING PROCESS HAD A SANITIZING CONCENTRATE ABOVE Ph ALLOWED. NO CHEMICAL TEST STRIPS AVAILABLE

11830 BANDERA RD
San Antonio , TX 78023

Date: 03/25/2021
Score 92

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this paragraph: Pf [28] (A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28] and (B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS) food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first- prepared ingredient. Pf [28] (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (A) using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety (TCS) food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (1) of this subsection; (C) marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (2) of this subsection; or (D) using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. ALL COOKED/PREPARED FOODS, THAT ARE MADE IN HOUSE AND STORED IN REFRIGERATION, MUST HAVE PROPER DATE LABELS ADHERED TO IT.

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. ALL HANDWASHING SINKS MUST BE SUPPLIED WITH HOT AND COLD WATER/MIXING VALVE AT ALL TIMES. AT INSPECTION: HANDSINK IN KITCHEN HAD HOT WATER TURNED OFF

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. SUPPLY ALL HANDSINKS WITH DISPOSABLE PAPER TOWELS AT ALL TIMES. AT INSPECTION: HANDSINK AT FRONT OF STORE WITHOUT PAPER TOWELS. HANDSINK AT MENS BATHROOM WITHOUT PAPER TOWELS

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. AT INSPECTION: RAW SHELLED EGGS BEING STORED ABOVE COOKED/PREPARED FOODS IN WALK IN COOLER

47 228.175(e) Handwashing signage. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. [

11830 BANDERA RD
San Antonio , TX 78023

Date: 11/03/2020
Score 87

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. ALL HANDWASHING SINKS MUST BE SUPPLIED WITH HOT AND COLD WATER/MIXING VALVE AT ALL TIMES. AT INSPECTION: HANDSINK IN KITCHEN HAD HOT WATER TURNED OFF

40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. AT INSPECTION: FOUND SINGLE USE, TO-GO FOOD CONTAINERS STORED UNCOVERED/UNPROTECTED FROM POSSIBLE CROSS CONTAMINATION

40 228.125(a)(1) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. AT INSPECTION: FOUND THAT SINGLE-USE PLASTIC WARES, THAT ARE NOT PREWRAPPED, NOT BEING STORED/DISPLAYED WHERE ONLY THE LIP/FOOD CONTACT SURFACES BEING HANDLED BY EMPLOYEE

33 * 228.107(b)(2) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. * 228.111(o) Manual warewashing equipment, chemical sanitization using detergent-sanitizers. AT INSPECTION: ENCOUNTERED EMPLOYEE CLEANING A LARGE COOKING UTENSIL IN A SEPERATE SINK, NOT USING SOAP, NOT PROPERLY RINSING AND NOT SANITIZING. EXPLAINED TO EMPLOYEE ABOUT THE REQUIREMENTS OF PROPERLY WASHING RINSING AND SANITIZING

28 * 228.75(g)(3) Date marking combined ingredients for RTE/ TCS food. * 228.75(g)(2) Date marking commercially prepared RTE/ TCS food.(g) Ready-to-eat, time/temperature control for safety food, date marking. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this paragraph: Pf [28] (A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28] and (B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety ( (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS) food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first- prepared ingredient. Pf [28]

18 * 228.204(b)(3) RESTRICTED use pesticide applied only by an certified applicator. (3) A restricted use pesticide shall be applied only by an applicator certified as defined in 7 USC 136(e), Certified Applicator of the Federal Insecticide, Fungicide and Rodenticide Act, or a person under the direct supervision of a certified applicator. P [18] ONLY SPECIFIC APPROVED PESTICIDES ARE TO BE USED IN A FOOD ESTABLISHMENT AND ONLY APPLIED BY A LICENSED CERTIFIED APPLICATOR. AT INSPECTION: FOUND PESTICIDES MANUFACTURED FOR HOME USE, BEING STORED IN KITCHEN

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. (a) Packaged and unpackaged food - separation, packaging, and segregation. (1) Food shall be protected from cross contamination by: (A) except as specified in subparagraph (A)(iii) of this paragraph, separating raw animal foods during storage, preparation, holding, and display from: (i) raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as vegetables; P [9] and (ii) cooked ready-to-eat food; P [9] (iii) frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to- eat food. (B) except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: AT INSPECTION: INSIDE WALK IN COOLER, FOOD NOT PROPERLY ARRANGED, WITH RAW EGGS OVER FRESH PRODUCE AND RAW FOODS.

11830 BANDERA RD
San Antonio , TX 78023

Date: 07/22/2020
Score 100

11830 BANDERA RD
San Antonio , TX 78023

Date: 01/27/2020
Score 98

45 CLEAN FAN COVER WITHIN THE WALK IN COOLER PRIOR TO NEXT INSPECTION OR WITHIN THE NEXT 90 DAYS, WHICH EVER OCCURS FIRST; 228.186(b) Cleaning, frequency and RESTRICTIONs..

37 ESTABLISHMENT WILL NEED TO MAKE SURE TO KEEP CONTAINER HOLDING RAW SALMON AND ONE OTHER CONTAINER WITHIN THE WALK IN COOLER OFF THE GROUND DURING STORAGE; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.