Facility
Related Reports REGGAE BAR
826 SAN PEDRO AV
San Antonio , TX 78212
Date: 05/14/2024
Score 90
31 Observed that the men’s bathroom handwash sink had a hot water temperature that reached 94 to 96 degrees Fahrenheit (F). The inspector was unable to take a hot water temperature of the bar handwash sink because it had a large leak underneath it. Ensure that all kitchen and bathroom handwash sinks have hot water that reaches a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water for handwash sinks CANNOT be lower than 100 F. Ensure the following: 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.
45 Observed a large hole in the wall located to the left of the standing mop sink. Observed a hole in the ceiling above the standing mop sink. Observed a hole in the floor of the men’s bathroom that NEEDS to be sealed/ capped. Ensure that all walls, floors, and ceilings are smooth, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
33 Observed that the standing mop sink reached 105 degrees Fahrenheit (F) but then it fell to 93 F. The three-compartment sink reached 140 F but then the hot water temperature dropped to 93 F. Ensure that the standing mop sink and the three-compartment sink have hot water that reaches a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The hot water temperature CANNOT be lower than 110 F.
19 Observed a large leak in the plumbing underneath the bar handwash sink. Ensure that the leak is repaired before the First Reinspection. Ensure that all kitchen and bathroom plumbing are free of leaks and in good repair. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
29 Observed that the three-compartment sink at the bar was missing testing strips to test the concentration of the sanitizer solution. Ensure that the three-compartment sink is always stocked with testing strips so that the staff can check if the sanitizer concentrations are within acceptable parameters (50 to 100 Parts Per Million (PPM) for Bleach/ Chlorine sanitizers, and 200 to 400 PPM for Quaternary Ammonium sanitizers). The testing strips MUST NOT be expired. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.
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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