Facility


Non-Smoking Facility
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
« Back
Related Reports
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 09/17/2024
Score 95
11 228.64(e) Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling.
27 4-301.11 Cooling, heating, and holding capacities. Equipment.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 04/30/2024
Score 88
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
19 5-203.14 Backflow prevention device, when required.
27 4-301.11 Cooling, heating, and holding capacities. Equipment.
45 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
38 3-501.13(C)(2) TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.
39 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.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 01/12/2024
Score 94
11 228.64(e) Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
39 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. 4-302.11 Utensils, consumer self-service. 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. 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.
38 3-501.12(A) Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.12(B) Time/temperature controlled for safety food, slacking. 3-501.13(B) Thawing. under running water criteria.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 07/25/2023
Score 92
11 3-701.11(D) Contaminated food discard.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
25 3-502.12(B)(2) Except as specified under paragraphs (C) - (F) of this section, requires that the packaged food shall be maintained at 5 degrees Celsius (41 degrees Fahrenheit) or less and meet at least one of the following criteria: has an aw of 0.91 or less; has a pH of 4.6 or less; is a meat or poultry product cured at a food processing plant regulated by the USDA or the department using substances specified in 9 CFR §424.21, use of food ingredients and sources of radiation, and is received in an intact package; or is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 02/21/2023
Score 85
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
27 3-501.15(A) Cooling method, criteria. 4-301.11 Cooling, heating, and holding capacities. Equipment.
19 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
37 3-302.11(A)(6) Food shall be protected from cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.
38 3-501.13(B) Thawing. under running water criteria.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
39 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.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 12/02/2022
Score 67
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). **** OBSERVED: FOOD IN TWO COLD HOLD UNITS IN BACK KITCHEN, 1 WALK IN REFRIGERATION UNIT IN KITCHEN, 1 STANDING REFRIGERATION UNIT IN KITCHEN AND 1 STANDING REFRIGERATION UNIT IN FRONT ARE BY MONGOLIAN GRILL STATION WAS AT 44F - 45F. FOOD WAS VOLUNTARILY DISCARDED BY OWNER.
27 4-301.11 Cooling, heating, and holding capacities. Equipment. *** OBSERVED: TWO COLD HOLD UNITS IN BACK KITCHEN, 1 WALK IN REFRIGERATION UNIT IN KITCHEN, 1 STANDING REFRIGERATION UNIT IN KITCHEN AND 1 STANDING REFRIGERATION UNIT IN FRONT ARE BY MONGOLIAN GRILL STATION NOT COOLING TO 41F. CALL A TECHNICIAN AND HAVE ALL REFRIGERATION UNITS REPAIRED OR REPLACED. TO ENSURE ALL REFRIGERATION UNITS ARE COOLING TO 41F AND LESS.
6 3-501.18(A)(1) Discarded if exceed either temperature and time combinations. **** FOOD ON BUFFET LINE IS AT 49F TO 56F. FOOD NOT TAGGED WITH A TIME AS A PUBLIC HEALTH CONTROL OF 4 HOURS. ALL FOODS ON BUFFET LINE OR OUTSIDE ROOM TEMPERATURE MUST BE LABELED WITH A 4 HOUR TIME LIMIT AND DISCARD ANY FOOD LEFT AFTER THE TIME LIMIT HAS EXPIRED.
9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. **** OBSERVED: EGGS STORED ABOVE READY TO EAT VEGETABLES. WAS REMOVED AND PLACED IN DESIGNATED LOCATION.
10 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. 4-601.11(A) Food-contact surfaces clean to sight and touch. *** OBSERVED: CHLORINE SOLUTION IN THREE COMPARTMENT SINK WAS TOO HIGH THEN TOO LOW. WAS CORRECTED ON SITE. ALSO OBSERVED: UTENSILS, IN USE KNIVES AND DISHWARE WITH FOOD DEBRIS STORED ON RACKS. WERE REMOVED AND WASHED AND SANITIZED. ALSO OBSERVED: SCOOPS AND CUPS LAYING INSIDE DRY FOOD BINS. USE SCOOPS WITH HANDLES STICKING UP NOT LAYING IN FOOD.
11 228.64(e) Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling. *** OBSERVED: A FEW HEAVILY DENTED CANNED FOODS. IN SOUND CAN FOOD LOCATION. WAS REMOVED AND SEPARATED.
19 5-203.14 Backflow prevention device, when required. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. **** OBSERVED: THREE COMPARTMENT SINK LEAKS FROM FAUCET AND HOT WATER FAUCET DOES NOT WORK. ALSO OBSERVED: MISSING BACK FLOW PREVENTION DEVICE ON FAUCETS WHERE HOSES ARE CONNECTED. ALSO OBSERVED: LEAKING FAUCET IN TWO COMPARTMENT SINK IN KITCHEN.
20 228.222(h)(2) Sewage disposal system that is sized, constructed, maintained, and operated. *** OBSERVED: DRAIN UNDER MECHANICAL WARE WASH MACHINE DRAINED SLOW ALLOWING WATER TO RUN ON FLOOR. HAVE A LICENSED PLUMBER UNCLOG DRAIN.
25 3-502.12(B)(2) Except as specified under paragraphs (C) - (F) of this section, requires that the packaged food shall be maintained at 5 degrees Celsius (41 degrees Fahrenheit) or less and meet at least one of the following criteria: has an aw of 0.91 or less; has a pH of 4.6 or less; is a meat or poultry product cured at a food processing plant regulated by the USDA or the department using substances specified in 9 CFR §424.21, use of food ingredients and sources of radiation, and is received in an intact package; or is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables.
29 4-302.12(A) Food thermometers provided and accessible. 4-302.14 Sanitizing solutions, testing devices.
32 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
33 4-204.116(A) Manual ware washing equipment, heaters and baskets. If hot water is used for sanitization in manual ware washing operations, the sanitizing compartment of the sink shall be: designed with an integral heating device that is capable of maintaining water at a temperature not less than 77 degrees Celsius (171 degrees Fahrenheit).
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-501.113 Storing maintenance tools. 6-501.114 Maintaining premises, unnecessary items and litter. 6-501.12 Cleaning, frequency and RESTRICTIONs.. *** WOMEN'S RESTROOM MUST HAVE A COVERED TRASH CAN.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 07/15/2022
Score 78
28 Observed: Cut vegetables, prepared foods, and tubs of liquids in walk-in cooler without proper date marking. Corrective Action: Ensure that all foods being stored are with proper date markings. All date markings are to include the date of preparation and discard date. As per: 3-501.17(A) Date marking prepare on site RTE/ TCS food.
32 Observed: Rusty shelves in walk in freezer. Gasket of walk in freezer storing canned goods not in good repair. Gasket is falling off. Corrective Actions: Ensure that gaskets and rusty shelves are in good repair. As per: 4-202.16 Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
2 Observed: Containers of food (approximately 50 lbs) in walk-in cooler such as fried shrimp prepared on Monday 07/11/22 were with temperatures above 41 F and with mold like substance. Cut vegetables and noodles in cold hold unit across stove with temperatures above 41 F. Corrective Action: Foods being stored are to maintain temperatures of 41 F or below. As per: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
7 Observed: Box of celery and napa cabbage wilted and browning. Napa cabbage with black residue. PIC condemned food. Corrective Action: Ensure that all foods are in good condition. As per: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
18 Observed: Raid bug spray above food prep area and on wire rack above meat cutter next to three compartment sink. Corrective Action: Ensure that all toxic chemicals are stored properly and away from food. As per: 7-201.11 Poisonous/toxic materials or chemicals stored properly.
10 Observed: Meat cutter/grinder next to three compartment sink with dust and dead roaches. Ice machine soiled with black residue. Corrective Action: Ensure that food contact surfaces are clean to sight and touch. As per: 4-601.11(A) Food-contact surfaces clean to sight and touch.
22 Observed: PIC could not present evidence of Food Handler Certification at time of inspection. Corrective Actions: Ensure that all CFH and CFM are readily available. All employees handling/preparing foods are to be with CFH. As per: 228.31(d) Food Handler Training criteria.
29 Observed: Cold hold unit across stove without working thermometer. Foods with temperatures above 41 F. Corrective Actions: Ensure that all cold hold units are with working thermometers. As per: 4-302.12(A) Food thermometers provided and accessible.
29 Observed: Inspector requested for PIC to test solution in three compartment sink but PIC stated that testing strips were not available. Corrective Actions: Ensure that establishment is with chemical testing strips at all times. As per: 4-302.14 Sanitizing solutions, testing devices.
34 Observed: Dead roaches in several areas in kitchen (by soda syrup, on top of table by 3 compartment sink, under walk-in freezer, on meat grinder) needing to be removed. Corrective Action: Ensure that all dead insects are removed from establishment. As per: 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
32 Observed: HEB shopping basket being used to store shrimp inside walk-in freezer. Corrective Action: Ensure that all equipment and utensils are approved for food use. As per: 228.224(i) Equipment and utensils approved for food use..
45 Observed: Three compartment sink near mechanical ware washing machine with heavy leak. Corrective Action: Ensure that three compartment sink is in good repair and without leak. As per: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 10/07/2020
Score 86
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Raw meat and other foods are haphazardly stored in the walk-in cooler. Separate raw meat and other foods in the cooler.
21 * 228.32(3) Responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: §228.32(3) (A-Q) are met. Person-in-charge not present during inspection. Employees not able to answer specific questions regarding food safety.
22 * 228.33(c) Food Handler Training criteria. Could not verify food handler certificates of all employees, especially the cooks.
25 * 228.243(b) Documentation of proposed variance and justification. Could not verify the sushi log. Make sure variance logs for sushi are readily available for verification by the regulating authorities.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Not labeling/date marking ready-to-eat foods in walk-in cooler. Make sure to always label/date mark all RTE foods stored for more than 24 hours.
36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Make sure all in-use wiping clothes are stored in a sanitizer solution.
42 228.104(i) Ventilation hood systems, filters. Vent hood in the sushi and grill area has accumulated heavy grease. Deep clean vent hood.
45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Observed a pool of soda on the floor by soda containers.
GRAND BUFFET
615 MILITARY DR SW
San Antonio , TX 78214
Date: 02/03/2020
Score 83
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). OBSERVED A COUPLE OF COLD HOLD UNITS THAT REQUIRED HELP WITH KEEPING FOOD AT PROPER TEMPERATURE OF 41 F OR BELOW. ADVISED MANAGER TO ADD ICE TO THOSE AT FRONT AREA NEAR THE GRILL AND TO CHECK THE OTHER TWO OBSERVED INSIDE OF KITCHEN AREA.
9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. PLEASE ENSURE TO PROPERLY STORE RAW CHICKEN ON A LOWER LEVEL IN WALK IN FREEZER COMPARED TO RAW BEEF.
10 * 228.111(n)(6) Chemical sanitizer generated on-site, criteria. PLEASE ENSURE THE CHLORINE LEVEL IS BETWEEN 50-100 PPM IN THE 3 COMPARTMENT SINK.
18 * 228.203 Poisonous/toxic materials or chemicals stored properly. PLEASE KEEP SPRAY BOTTLES AND THE OTHER CHEMICALS IN A DESIGNATED AREA. OBSERVED THE SPRAY BOTTLE ABOVE WHERE SODA PACKAGES WERE KEPT.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. PLEASE ADD THE DATE OF PREPARATION TO STICKERS USED ON FOOD IF KEPT LONGER THAN 24 HOURS. STICKERS USED DENOTE THE DAY BUT WITH NO DATE.
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. PLEASE DO NOT STORE EQUIPMENT INSIDE OF HAND SINK IN RESTROOM.
36 228.68(d)(5) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination. PLEASE STORE SANITIZING BUCKETS OFF THE FLOOR.

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.
 
 Inspections

 Site Services