6759 410 NW
San Antonio , TX 78238

Date: 09/19/2024
Score 92

45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure the establishment is cleaned daily to prevent harboring conditions and trash and food debris left around the kitchen.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Refrigerator units, equipment, grout, and the flooring and walls on the cooks line are in need of a thorough cleaning. Ensure all non-food contact surfaces are clean to sight and touch.

31 6-301.12 Hand drying provision.. Ensure all hand sinks are equipped with paper towels.

28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed date markings exceeding 7 day holding period. Date markings are inconsistent and not all food items in walk-in coolers were date marked. Corrective Actions: All food items stored longer than 24 hours must be date marked and held no longer than 7 days. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.

6759 410 NW
San Antonio , TX 78238

Date: 08/15/2024
Score 90

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Refrigerator units, equipment, grout, and the flooring and walls on the cooks line are in need of a thorough cleaning. Ensure all non-food contact surfaces are clean to sight and touch.

45 Observed multiple employee items throughout the kitchen area among the dry food storage, on the food line, etc. Ensure all personal items are kept in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

47 8-304.11(K) Notification of the most recent inspection report is available upon request.

28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed date markings exceeding 7 day holding period. Date markings are inconsistent and not all food items in walk-in coolers were date marked. Corrective Actions: All food items stored longer than 24 hours must be date marked and held no longer than 7 days. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure the establishment is cleaned daily to prevent harboring conditions and trash and food debris left around the kitchen.

22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.

31 6-301.12 Hand drying provision.. Ensure all hand sinks are equipped with paper towels.

35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

6759 410 NW
San Antonio , TX 78238

Date: 01/25/2024
Score 87

37 Observed rice and other food items in the establishment stored on the floor. Ensure all food items are stored 6" or more inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

41 Observed rice (and other bulk food items) in a soy sauce bucket with no proper labeling. Ensure all bulk food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

45 Observed leak in the three compartment sink. Ensure the leak is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.

9 Observed cross contamination in the walk in cooler (raw chicken next to corn and stored above raw lobster, raw oysters stored next to onions). Food storage chart was provided. Ensure all food items are stored according to the chart provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

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.

31 Observed a maximum temperature of 68F in the hand sink in the kitchen area near the dish washer. Ensure all hand sinks reach the minimum required temperature of 100F at all times. 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.

29 Test strips for sanitizer dish machine were unable to be provided. Ensure the required test strips are provided and always available. 4-302.14 Sanitizing solutions, testing devices.

6759 410 NW
San Antonio , TX 78238

Date: 09/29/2023
Score 93

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Refrigerator units, equipment, grout, and the flooring and walls on the cooks line are in need of a thorough cleaning. Ensure all non-food contact surfaces are clean to sight and touch.

37 Observed rice in the establishment and multiple boxes of food stored on the floor in the walk kitchen area. Ensure all food items are stored 6" or more inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

41 Observed rice in a soy sauce bucket with no proper labeling. Ensure all bulk food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

45 Observed multiple employee items throughout the kitchen area among the dry food storage, on the food line, etc. Ensure all personal items are kept in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

37 Ensure all food items contain lids or coverings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

47 8-304.11(K) Notification of the most recent inspection report is available upon request.

21 Ensure the food manager certification is up to date and not expired. 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.

6759 410 NW
San Antonio , TX 78238

Date: 05/16/2023
Score 88

18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed raid in use for the establishment to eliminate pests. Ensure only professional pest control measures are used to treat/eliminate pests. Observed corrosive unlabeled chemicals stored in the kitchen and muriatic acid stored in the kitchen. ENSURE ALL CHEMICALS ARE PROPERLY REMOVED FROM THE PREMISES. Ensure Poisonous/toxic materials or chemicals not in original container are always properly labeled. 7-202.12(C) RESTRICTED use pesticide applied only by an certified applicator.

34 Pest activity was evident throughout the establishment. Past pest control receipts were provided and the most recent pest control treatment was completed on 5/3/23. Ensure that the weather strip for the back door must be repaired or replaced so that no light may enter the facility. Ensure no live or dead roaches are in any area of the establishment. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Refrigerator units, equipment, grout, and the flooring and walls on the cooks line are in need of a thorough cleaning. Ensure all non-food contact surfaces are clean to sight and touch.

46 Observed leak in the three compartment sink. Ensure the leak is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.

23 Observed the hand sink in the bar area turned off. Ensure all hand sinks are accessible and meet the hot water requirements of 100F. 5-103.12 Water pressure.

39 3-304.12(B) 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. Observed scoops of handles touching food line.

1 Observed wings and boudan balls cooling in the cold hold unit at 90F-110F (cooked at 1pm). Ensure proper cooling logs and procedures are implemented and maintained at all times. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.

6759 410 NW
San Antonio , TX 78238

Date: 03/10/2023
Score 82

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed beer taps in the bar area with black like mold inside and around the nozzles. Ensure that food contact surfaces are cleaned to sight and touch.

23 Observed the hand sink in the bar area not in use. The hand sink has no hot or cold water flowing out of it. Ensure all hand sinks are accessible and meet the hot water requirements of 100F. 5-103.12 Water pressure. Observed a maximum temperature of 76F in the hand sink in the kitchen area.

39 3-304.12(B) 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. Observed scoops of handles touching food line.

41 Observed rice in a soy sauce bucket with no proper labeling. Ensure all bulk food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease build-up on wire shelving rack. Ensure that establishment is cleaned at frequency that prevents the accumulation of food debris.

45 Observed multiple employee items throughout the kitchen area among the dry food storage, on the food line, etc. Ensure all personal items are kept in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed pre-portioned shrimp containers stacked on top of one another with covering. Ensure all food it covered and protected at all times.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed food storage containers held longer than 24 hours without date labels. Ensure all food items are labeled with proper prep and discard dates.

37 Observed rice in the establishment and multiple boxes of food stored on the floor in the walk in freezer. Ensure all food items are stored 6" or more inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

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.

18 Observed multiple spray bottles of chemicals without a label. Ensure all chemicals are properly labeled. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label.

6759 410 NW
San Antonio , TX 78238

Date: 01/31/2023
Score 87

31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed wire brush with food debris inside sink.

39 3-304.12(B) 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. Observed scoops of handles touching food line.

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed beer taps in the bar area with black like mold inside and around the nozzles. Ensure that food contact surfaces are cleaned to sight and touch.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease build-up on wire shelving rack. Ensure that establishment is cleaned at frequency that prevents the accumulation of food debris.

41 Ensure all bulk food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

46 Observed a leak in the three compartment sink. Ensure the leak is repaired and maintained. 5-205.15(B) A plumbing system shall be maintained in good repair.

23 Observed the hand sink in the bar area covered with a cutting board and not in use. The hand sink has no hot or cold water flowing out of it. Ensure all hand sinks are accessible and meet the hot water requirements of 100F. 5-103.12 Water pressure.

45 Observed employee on their phone as they were preparing food and the phone was residing right on the shelf of the grill. Ensure all personal items are kept in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

35 2-402.11 Hair Restraints effective. 2-303.11 Jewelry Prohibition. Ensure all employees involved in food prep are wearing hair nets or hats or beard nets and no wrist or hand jewelry may be worn.

6759 410 NW
San Antonio , TX 78238

Date: 08/09/2022
Score 82

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 above and next to raw fish.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed food storage containers held longer than 24 hours without date labels.

31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed wire brush with food debris inside sink.

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed pre portioned shrimp containers stacked on top of one another with covering.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed containers of shrimp without coverings.

39 3-304.12(B) 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. Observed scoops of handles touching food line.

41 3-302.12 Food storage containers, identified with common name of food.. Observed food storage containers not identified with common name.

24 3-203.12(C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. Establishment failed to have shellstock tags for the last 90 days.

19 5-202.13 Backflow prevention, air gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

14 2-301.14 When to wash. Observed employee handling phone and place gloves on prior to handwashing.

6759 410 NW
San Antonio , TX 78238

Date: 03/21/2022
Score 75

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw gumbo stored above ready to cook foods. Ensure that food is stored in a manner that prevents contamination. ( food storage guide provided)

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed hand held strainer with food debris. Ensure that food contact surfaces are cleaned to sight and touch.

31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed scrub brush in handsink. Ensure handsink is used only for handwashing.

35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee food items stored in refrigerator next to consumer food.

45 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

46 5-205.15(B) A plumbing system shall be maintained in good repair. Observed drip at handwashing sink.

47 6-301.14 Handwashing signage.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed grease build-up on wire shelving rack. Ensure that establishment is cleaned at frequency that prevents the accumulation of food debris

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

39 3-304.12(B) 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. 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.

40 4-502.13(A) Single-service and single-use articles may not be reused. Observed single use "to-go" bowls used as scoops.

41 3-302.12 Food storage containers, identified with common name of food.. Observed food storage containers, not identified by the common name. Ensure that all food storage containers are identified by common name.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food storage containers with out proper coverings. Ensure that food is protected from contamination.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers stored directly on floor. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination. Dredging station is directly next to handwashing sink. It is recommended that dredging station either be located or splash guard be installed.

18 7-207.11(B) Medicine storage and labeling. Observed 3 bottles of medicine stored on shelves above food prep area. Ensure medication is stored in a designated area away from food prep area.

19 5-202.13 Backflow prevention, air gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch).

24 3-203.12(C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. Establishment failed to have shellstock tags for the last 90 days.

6759 410 NW
San Antonio , TX 78238

Date: 11/19/2021
Score 87

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. 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.

40 228.112(c)(1) Single-service and single-use articles may not be reused. Observed single use items being used as scoops for storing raw shrimp. Single use articles may not be reused

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris on ice machine. Ensure non-food contact surfaces are cleaned at frequency that prevents the accumulation of debris

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. At time of inspection observed personal beverages on shelf above food prep area. Ensure employee beverages are stored with lid and straw in designated area.

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. At time of inspection hand washing sink on prep line failed to reach the required 100 degrees.

22 * 228.33(c) Food Handler Training criteria. At time of inspection food handling employees failed to have current food handler training.

30 * 228.247 Not having a current/Valid Permit. Establishment does not have current permit.

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed chemical spray bottles unidentified by label. Ensure chemical bottles are labeled.

6759 410 NW
San Antonio , TX 78238

Date: 09/13/2021
Score 85

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw shelled eggs being stored of prepared ready to eat food items Ensure food is stored in a manner to prevent cross contamination. ( food storage guide provided)

18 Observed cans of butane stored on shelf above cold hold reach in and next to food contact services. Ensure toxic chemicals are stored properly * 228.203 Poisonous/toxic materials or chemicals stored properly.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed food storages containers with prepped food in walk-in cooler without proper date markings Ensure 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 * 228.33(c) Food Handler Training criteria. At time of inspection, food manager and food handler training documentation was not available. Ensure certification is available on site.

45 228.212 Other Personal Care Items, Storage. Observed personal care items stored in food prep area. Ensure personal care items are stored in designated area.

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. 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.

40 228.112(c)(1) Single-service and single-use articles may not be reused. Observed single use items being used as scoops for dry goods. Single use articles may not be reused

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris on ice machine. Ensure non-food contact surfaces are cleaned at frequency that prevents the accumulation of debris

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food storage containers in walk-in cooler without proper coverings. Ensure that food is protected from cross contamination by storing food with protective coverings

6759 410 NW
San Antonio , TX 78238

Date: 05/21/2021
Score 84

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed shrimp in cold hold unit held over night temping at 56F Ensure not to overfill cold hold unit so that temperature controlled foods held at 41F or below Corrective Action: Owner chose to condemn shrimp on sight

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. Observed hand washing facilities in kitchen reaching a temperature of 95F after 10 minutes Ensure that handwashing facilities Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

34 228.186(k)(2) Controlling pests. Check premises. Observed several flying pests in kitchen and bar area Ensure that The presence of insects, rodents, and other pests shall be control to eliminate their presence on the premises by: (1) routinely inspecting incoming shipments of food and supplies; (2) routinely inspecting the premises for evidence of pests; (3) using methods, if pests are found, such as trapping devices or other means of pest (4) eliminating harborage conditions.

37 Observed food items in the walk in cooler and freezer being stoed on the floor Ensure that food items are stored 6 inchces or morefrom the ground. 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Correct By: August 19,2021

38 228.75(c)(2) Thawing. under running water criteria. Observed frozen white fish and lobster tails being thawed on counter. Ensure that frozen items are thawed using one of the four approved methods: Except as specified in paragraph (4) of this subsection, time/temperature control for safety (TCS) food shall be thawed: (1) under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less; or (2) completely submerged under running water: (A) at a water temperature of 21 degrees Celsius (70 degrees Fahrenheit) or below; (B) with sufficient water velocity to agitate and float off loose particles in an overflow; and (C) for a period of time that does not allow thawed portions of ready-to-eat food to rise above 5 degrees Celsius (41 degrees Fahrenheit), or (D) for a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified in section §228.71(a)(1) or (2) of this title to be above 5 degrees Celsius (41 degrees Fahrenheit), for more than 4 hours including: (i) the time the food is exposed to the running water and the time needed for preparation for cooking; or (ii) the time it takes under refrigeration to lower the food temperature to 5 degrees Celsius (41 degrees Fahrenheit); [38] (3) as part of a cooking process if the food that is frozen is: (A) cooked as specified in sections §228.71(a)(1) - (2) or (b) of this title; or (B) thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (4) using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

39 Observed Scoops for food products must have handles and the handles must be kept from touching the food as per 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.

40 228.112(c)(1) Single-service and single-use articles may not be reused. Observed single use items being used as scoops for dry goods. Ensure that approved items are used

41 Observed bins of fish and chicken in walk in cooler with out common name Ensure containers of food that are stored, including bins stored in walk in coolers, are labeled with the common name of the contents of the food. 228.66(b) Food storage containers, identified with common name of food..

42 Observed wire racks in kitchen with grease and food debris Ensure that non-food contact services are cleaned at frequency to prevent soil buildup. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

45 Observed holes in wall behind 3 compartment sink. Ensure wall behind 3 compartment sink is repaired to be free of holes. 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Corrected by August 19, 2021

18 * 228.203 Poisonous/toxic materials or chemicals stored properly. Observed spray bottles of bleach stored next to clean dishes Ensure that chemical products are stored below and away from dishes

6759 410 NW
San Antonio , TX 78238

Date: 08/25/2020
Score 82

2 Shrimp was overfilled in cold unit and holding at 48F. Ensure not to overfill shrimp as discussed.* 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

10 Warewashing sanitizer not showing sanitizer above 10ppm. Ensure automatic warewasher dispenses clorine between 50 and 100ppm.* 228.111(n)(6) Chemical sanitizer generated on-site, criteria.

37 Food may not be stored on the floor. Ensure food items on freezer floors and racks that are lower than 6 inches are moved up so food is stored 6 inchces or morefrom the ground. 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

41 Ensure containers of food that are stored, including bins stored in walk in coolers, are labeled with the common name of the contents of the food. 228.66(b) Food storage containers, identified with common name of food..

39 Scoops for food products must have handles and the handles must be kept from touching the food as per 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.

47 Food manager certification must be posted as required per 228.33(b) The original food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers.

47 Previous inspection report must be posted in conspicuous view of the customers as required in Sec. 13-26. - Display

44 Ensure lid for grease bin is kept closed as per 228.152(n)(2) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment.

33 Automatic warewasher and drain boards had build up including water scaling and mold-like debris. Ensure warewashing unit and attached runs are cleaned daily from top to bottom.* 228.111(d) Warewashing equipment, cleaning frequency.

46 Plumbing line on top of warewashing machine and under backflow preventer is leaking. Ensure line is repaired. 228.149(e)(2) A plumbing system shall be maintained in good repair.

42 Ensure to clean kitchen to waitstaff pass through and cooks' cold units especially between ticket machine and cold unit. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 Ensure wall behind warewashing machine is repaired to be free of holes. 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.

45 Ensure wall obove and under warewashing machine is cleaned. 228.186(b) Cleaning, frequency

31 Handwashing sinks in men's and women's restrooms only reached 85F after 5 minutes. Ensure handwashing sinks reach 100F * 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.

46 Ensure floor drains are cleaned on a schedule sufficient to prevent build up and odors.228.186(h) Cleaning of Plumbing Fixtures.

6759 410 NW
San Antonio , TX 78238

Date: 01/13/2020
Score 90

10 No sanitizer was in bucket connected to automatic ware washer. Ensure chlorine sanitizer is checked to ensure it's not empty and tested with test strips. * 228.118(3)(A) After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION.

29 Test strips for chlorine and quat sanitizers are required to be available. Sanitizers should be tested each time they are mixed.* 228.108(e) Sanitizing solutions, testing devices.

37 Ensure food items on freezer floors and racks that are lower than 6 inches are moved up so the top of the shelf is 6 inchces from the ground.228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

39 scoops in sugar bins and other dry goods were either plastic containers without handles or glass without handles. Scoops are required to have handles and stored as per 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.

39 Automatic warewashing unit should be sealed to adjaces wall.228.110(a)(1)(C) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

45 Wall under automatic warewashing needs to be cleaned and holes repaired. 228.186(b) Cleaning, frequency

41 Food containers, including bags of sugar, need to be labeled with the common name of the food, or be stored in a bin with the common name on it. Food stored in walk in coolers must also be labeled with the name of the food. 228.66(b) Food storage containers, identified with common name of food..

35 Kitchen personnel had beads on wrist. No jewelry (including watches) are allowed on forearms.228.40 Jewelry Prohibition.Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.