8027 W 1604 N
San Antonio , TX 78254

Date: 04/22/2024
Score 97

45 ESTABLISHMENT WILL NEED TO MAKE REPAIRS TO DAMAGED WALL IN THE BACK AREA TO ALLOW AREA TO BE IN GOOD REPAIR FOR PURPOSES OF EFFECTIVE CLEANING WHEN NEEDED; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

42 FACILITY WILL NEED TO ENSURE TO CLEAN BASINS TO THE BACK HANDWASHING SINK AND TO THE 3 COMPARTMENT SINK DUE TO VISIBLE SOILS SEEN; 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

41 ESTABLISHMENT WILL NEED TO ENSURE TO LABEL ALL BULK PRODUCTS/CONTAINERS WITH THE COMMON NAME OF THE FOOD ITEM INSIDE; 3-302.12 Food storage containers, identified with common name of food..

8027 W 1604 N
San Antonio , TX 78254

Date: 10/31/2023
Score 95

47 ESTABLISHMENT MUST ENSURE THAT ALL FOOD HANDLER CERTIFICATES ARE KEPT AT THE FACILITY, EITHER A PHYSICAL, HARD COPY OR A DIGITAL COPY, SO THAT THESE CAN BE VALIDATED DURING AN INSPECTION; 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.

45 OBSERVED FOOD DEBRIS WITHIN DRAINS/STRAINERS AND ALONG BASEBOARDS AND FLOORS; ESTABLISHMENT MUST ENSURE THAT CLEANING IS DONE AS MUCH AS POSSIBLE TO PRECLUDE THE BUILDUP OF FOOD AND OTHER SOILS IN THESE AREAS; 6-501.12 Cleaning, frequency and RESTRICTIONs..

43 VENTS/PIPES WITHIN THE VENTAHOOD AREA NEED SOME GENERAL CLEANING DUE TO DUST AND OTHER SOILS PRESENT;

31 ESTABLISHMENT WILL NEED TO MAKE SURE THAT THE HANDWASHING SINK IN FRONT IS BEING USED ONLY AS A HANDWASHING SINK; SINK SHOULD NOT BE USED AS A PLATFORM FOR STORAGE; IN ADDITION, BOTH SOAP AND PAPER TOWELS SHOULD BE PROVIDED AND BE LOCATED AT THE HANDWASHING SINK TO ENSURE IT IS A COMPLETE HANDWASHING SINK; 6-301.11 Hand washing cleanser, availability; 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

47 PROVIDE A HANDWASHING SIGN/AIDE AT THE HANDWASHING SINK IN THE FRONT TO DESIGNATE THAT THIS IS WHERE EMPLOYEES WASH HANDS; 6-301.13 Handwashing aids and devices, use RESTRICTIONs.

8027 W 1604 N
San Antonio , TX 78254

Date: 05/04/2023
Score 90

21 ESTABLISHMENT WAS UNABLE TO PHYSICALLY SHOW AT LEAST ONE FOOD MANAGER'S CERTIFICATE DURING TODAY'S INSPECTION; FACILITY MUST ENSURE THAT THERE IS AT LEAST ONE EMPLOYEE THAT HAS TAKEN THE FOOD MANAGER'S CLASS, PASSED A TEST, AND IS ABLE TO PHYSICALLY SHOW PROOF OF THEIR FOOD MANAGER'S CERTIFICATE; IN ADDITION, THAT SPECIFIC EMPLOYEE THAT IS FOOD MANAGER CERTIFIED SHOULD BE PHYSICALLY PRESENT DURING THE HOURS OF OPERATION; 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.

31 ESTABLISHMENT WILL NEED TO MAKE SURE THAT THE HANDWASHING SINK IN THE FRONT AREA(NEAR DRIVE THRU)IS FREE AND ACCESSIBLE AT ALL TIMES; EQUIPMENT SHOULD NOT BE STORED WITHIN THE BASIN OF THE HANDWASHING SINK, BUT SHOULD ONLY BE USED BY EMPLOYEES TO WASH THEIR HANDS AS 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.

37 FACILITY SHOULD ENSURE TO KEEP BULK BAGS(SUGAR)DIRECTLY OFF THE GROUND AND STORED AT LEAST 6" OFF THE GROUND; 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

41 PROVIDE A COMMON NAME FOR ALL BULK PRODUCTS WITHIN THEIR BULK STORAGE BIN, ESPECIALLY IF THE ITEM IS NOT EASILY IDENTIFIABLE AND IS NOT WITHIN ITS ORIGINAL PACKAGE; 3-302.12 Food storage containers, identified with common name of food..

43 VENTS AND PIPES WITHIN THE VENTAHOOD AREA WERE OBSERVED DIRTY/DUSTY AND WILL NEED TO BE CLEANED TO HELP MINIMIZE DUST AND OTHER SOILS; THIS SHOULD BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES; 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

7 HAZELNUT COFFEE CREAMER OBSERVED BEING USED PAST ITS USE BY DATE(MANUFACTURER'S USE BY DATE WAS NOTED AS 4/18/23); COFFEE CREAMER WAS CONDEMNED DURING TODAY'S INSPECTION;

8027 W 1604 N
San Antonio , TX 78254

Date: 12/01/2022
Score 86

10 OBSERVED A PAN HANGING ON A HOOK ABOVE THE 3 COMPARTMENT SINK WITH GREASE, FOOD SOILS, AND GREASY WATER STILL PRESENT; ESTABLISHMENT WILL NEED TO MAKE SURE THAT FOOD CONTACT SURFACES TO EQUIPMENT ARE CLEANED AND SANITIZED AT ALL TIMES, ESPECIALLY IF THE EQUIPMENT IS USED TO COOK MEATS AND OTHER HAZARDOUS FOODS; 4-601.11(A) Food-contact surfaces clean to sight and touch.

21 ESTABLISHMENT COULD NOT SHOW PROOF THAT THERE WAS A CERTIFIED FOOD MANAGER PRESENT DURING TODAY'S INSPECTION; ESTABLISHMENT WILL NEED TO ENSURE THAT THERE IS AT LEAST ONE EMPLOYEE THAT IS PHYSICALLY PRESENT DURING ALL HOURS OF OPERATION AND CAN SHOW PROOF OF THEIR FOOD MANAGERS CERTIFICATE; IN ADDITION, ALL OTHER EMPLOYEES SHOULD BE ABLE TO SHOW PROOF OF THEIR FOOD HANDLERS CERTIFICATE; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; 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; 228.221(a)(4)(A) Certified Food Protection Manager Certification.

29 ESTABLISHMENT WILL NEED TO MAKE SURE THAT THEY KEEP THEIR CHEMICAL TEST STRIPS READILY AVAILABLE DURING AN INSPECTION SO THAT THESE CAN BE VALIDATED; EMPLOYEES SHOULD ENSURE TO USE THESE CHEMICAL TEST STRIPS TO TEST THE FINAL CONCENTRATION OF THE SANITIZER AND WATER, MAKING SURE THE SANITIZER IS AT THE PROPER CONCENTRATION(QUATERNARY AMMONIUM SHOULD BE AT 150-400 PPM AND CHLORINE SHOULD BE 50-100 PPM); THIS WILL NEED TO BE CORRECTED BY 12/12/22; 4-302.14 Sanitizing solutions, testing devices.

30 FOOD PERMIT IS EXPIRED AND PROOF COULD NOT BE SHOWN THAT FOOD PERMIT WAS PAID FOR; THIS WILL NEED TO BE CORRECTED PRIOR TO 12/12/22 TO AVOID SUSPENSION OF FOOD PERMIT AND CLOSURE OF BUSINESS; 8-301.11.1 Permit Requirement, Prerequisite for Operation.

31 FACILITY SHOULD NOT USE THE HANDWASHING SINK IN THE FRONT AS A SHELF TO HOLD THE PAN HOLDING OTHER CLEAN EQUIPMENT ON IT, AS NOT ONLY IS THE HAND WASHING SINK BEING PARTIALLY BLOCKED, BUT CONTAMINATION MAY EXIST WHENVER THE EMPLOYEE WASHES THEIR HANDS AND GOES TO GRAB A PAPER TOWEL; 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

35 ALL EMPLOYEES WILL NEED TO WEAR SOME TYPE OF HAIR RESTRAINT WHEN ENGAGING IN OPEN FOOD AND/OR DRINK HANDLING; 2-402.11 Hair Restraints effective.

45 FACILITY WILL NEED TO WIPE DOWN WALLS WHERE DUST ACCUMULATION WAS OBSERVED(BEHIND THE ICE MACHINE AND IN OTHER LOCATIONS); MAKE SURE TO ALSO CLEAN UNDERNEATH, IN BETWEEN, AND BEHIND EQUIPMENT DUE TO FOOD AND OTHER SOILS THAT WERE PRESENT; IN ADDITION, FACILITY WILL NEED TO CLEAN VENTS DUE TO DUST AND OTHER PARTICLES SEEN; 6-501.12 Cleaning, frequency and RESTRICTIONs..

45 WALLS ARE STARTING TO PEEL IN SOME PARTS OF THE FACILITY AND WILL NEED TO BE REPAIRED(ABOVE AND UNDERNEATH 3 COMPARTMENT SINK AND NEAR SHELF AND BACK EXIT DOOR); WALLS SHOULD BE SMOOTH AND EASILY CLEANABLE; CORRECT PRIOR TO NEXT INSPECTION; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

47 ESTABLISHMENT WILL NEED TO ENSURE THAT IT ALWAYS POSTS THE MOST CURRENT, ITEMIZED(NUMBERED) HEALTH REPORT IN VIEW TO THE GENERAL PUBLIC.

8027 W 1604 N
San Antonio , TX 78254

Date: 07/08/2022
Score 87

10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. THE FOOD CONTACT SURFACES OF UTENSILS, OF FOOD CONTAINERS, OF EQUIPMENT, MUST BE CLEANED AND SANITIZED WHENEVER CONTAMINATION MAY HAVE OCCURRED, OR BEFORE REFILLING CONTAINERS AT INSPECTION: INSPECTOR ENCOUNTERED THE FOOD STORAGE CONTAINER OF POWDER OF TEA INGREDIENT WITH DRIED FOOD DEBRIS ON THE INTERIOR OF THE STORAGE CONTAINER. IN ADDITION: THE FOOD CONTAINERS THAT HOLD THE TEA POWDER FLAVORINGS WITH FOOD DEBRIS ACCUMULATIONS ON THE INSIDE AND OUTSIDE CONTAINERS. ALSO ENCOUNTERED THE SYRUP DISPENSORS WITH DRIED SYRUP ON THE FOOD CONTACT DISPENSOR AND ON THE EXTERIOR OF THE GLASS CONTAINERS

47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. AT INSPECTION: NO CFM CERTIFICATE POSTED. BOTH OWNER AND EMPLOYEE HAVE CFM

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. VENT-A-HOOD UNIT REQUIRES MAINTENANCE, CLEANING. ACCUMULATIONS OF GREASE DEBRIS, DUST. LAST VISIT BY PROFESSIONAL CLEANING COMP.

43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. AT INSPECTION: ENCOUNTERED DRY TEA MIXES BEING STORED IN OPEN CONTAINERS ON THE SERVICE LINES. OWNER EXPLAINED THE CONTAINERS DO NOT HAVE LIDS AND ARE KEPT UNCOVERED DURING NON-OPERATIONAL HOURS. INSPECTOR ADVICED THAT THESE FOOD INGREDIENTS ARE TO BE MAINTAINED INSIDE COVERED CONTAINERS

29 4-204.112(D) Temperature measuring devices shall be designed to be easily readable. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. MISSING THERMOMETER FOR THE STANDING REFRIGERATOR WITH THE SLIDING DOORS.

19 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. AT INSPECTION: FOUND THE WATER SUPPLY TURNED-OFF AT HANDSINK AT BACK OF STORE. WHEN SUPPLY TURNED ON, THE FAUCET WAS SEEN TO LEAK. REPAIR THE LEAKING FAUCETS AND USE A LICENSED PROFESSIONAL SERVICE FOR THIS REPAIR. MAINTAIN RECEIPT

46 6-501.19 Closing toilet room doors. THE DOORS OF TOILET ROOMS, THAT OPEN INTO THE RESTAURANT, MUST BE SELF-CLOSING AND TIGHT SEALING. AT INSPECTION: FOUND BATHROOM DOOR OF FEMALE BATHROOM NOT BEING ABLE TO SELF CLOSED. DOOR IS RUBBING ON THE FLOOR, WHICH CAUSES DOOR TO REMAIN OPEN. HAVE DOOR REPAIRED/REALIGNED SO AS THAT IT CAN BE CLOSED BY THE SELF-CLOSING MECHANISM

8027 W 1604 N
San Antonio , TX 78254

Date: 12/06/2021
Score 73

7 * 228.62(a)(1) Food obtained from sources that comply with applicable laws. INSPECTOR ENCOUNTERED DIFFERENT TYPES OF MEAT AND CHICKEN OTHER FOOD PRODUCTS, IN FREEZER THAT APPEAR TO HAVE BEEN REPACKAGED. NO MANUFACTURER/PROCESSOR IDENTIFICATION AVAILABLE FOR SAID PRODUCTS. PRODUCTS HAD BEEN REPACKAGED INTO CLEAN PLASTIC BAGS AND THOSE THEN PLACED INTO WHITE PLASTIC BAGS. FOOD SHALL BE MAINTAINEND IN ORIGINAL PACKAGES,ON SITE, SO AS TO BE ABLE TO SHOW SOURCE IDENTIFICATION AND CERTIFIED EXPIRATION DATES INSPECTOR UNABLE TO DETERMINE WHERE THE AFORMENTIONED MEAT/PULTRY PRODUCTS WERE OBTAINED. FRESH VEGETABLES FOUND IN REFRIGERATOR WITHOUT ANY SOURCE PACKAGING AVAILABLE. THIS IS A REPEAT OFFENSE. MUST BE CORRECTED BY PROVIDING ORIGINAL PACKAGING OF PRODUCTS

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

10 * 228.113(1) Food-contact surfaces clean to sight and touch. THE INTERIOR OF THE HOT WATER RESERVIOR MUST BE CLEANED, REMOVING ALL MINERAL DEPOSITS SEEN INSIDE CONTAINER

17 * 228.206(b)(1) Chemical for Washing, Treatment, Storage, and Processing Fruits and Vegetables, Criteria.

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. AT INSPECTION: NO CERTIFIED FOOD MANAGER PRESENT AND ON SITE

22 * 228.33(c) Food Handler Training criteria. ALL FOOD SERVICE PRODUCTION EMPLOYEES MUST BE CERTIFIED FOOD HANDLERS. AT INSPECTION: ONLY ONE FOOD SERVICE PRODUCTION EMPLOYEE COULD PRESENT PROOF OF FOOD HANDLER CERTIFICATION

29 * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. * 228.108(b) Food thermometers provided and accessible. ALL REFRIGEATORS AND FREEZERS MUST BE SUPPLIED WITH TEMPERATURE MEASURING DEVICES

30 * 228.247 Not having a current/Valid Permit. DOES NOT HAVE A CURRENT/UPDATED FOOD ESTABLISHMENT PERMIT. INSPECTOR LEFT A NOTICE OF VIOLATION GIVING 24 HOURS TO PURCHASE NEW PERMIT

31 * 228.175(b) Hand washing cleanser, availability. * 228.175(c) Hand drying provision.. AT INSPECTION: HANDSINK AT REAR OF STORE MISSING SOAP AND PAPER TOWELS

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEAN THE INTERIOR OF ALL FREEZERS AND REFRIGERATORS. VENT A HOOD MUST BE CLEANED BY A LICENSED SERVICE

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair.

19 * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code. REPAIR THE HANDSINK AT REAR OF STORE. FAUCET LEAKING, DO NOT TURN SUPPLY OFF AT CUT-OFF.

8027 W 1604 N
San Antonio , TX 78254

Date: 05/24/2021
Score 94

7 * 228.62(a)(1) Food obtained from sources that comply with applicable laws. 1) INSPECTOR ENCOUNTERED DIFFERENT TYPES OF MEAT PRODUCTS/OTHER FOOD PRODUCTS, IN FREEZER THAT APPEAR TO HAVE BEEN REPACKAGED. NO MANUFACTURER/PROCESSOR IDENTIFICATION AVAILABLE FOR SAID PRODUCTS. PRODUCTS HAD BEEN REPACKAGED INTO CLEAN PLASTIC BAGS AND THOSE THEN PLACED INTO WHITE PLASTIC BAGS. FOOD SHALL BE MAINTAINEND IN ORIGINAL PACKAGES,ON SITE, SO AS TO BE ABLE TO SHOW SOURCE IDENTIFICATION AND CERTIFIED EXPIRATION DATES INSPECTOR UNABLE TO DETERMINE WHERE THE AFORMENTIONED MEAT/PULTRY PRODUCTS WERE OBTAINED.

34 228.186(k)(2) Controlling pests. Check premisesRECORDS OF INTEGRATED PEST CONTROL MANAGERMENT HISTORY MUST BE MAINTAINED ON SITE AT ESTABLISHMENT AND MADE AVAILABLE TO HEALTH INSPECTOR UPON REQUEST. EMPLOYEES STATED THAT SUCH RECORDS WERE BELIEVED TO BE KEPT IN LOCKED OFFICE. ALL PEST CONTROL MUST BE DONE BY A LICENSED, PROFESSIONAL PEST CONTROL BUSINESS.

22 * 228.33(c) Food Handler Training criteria. ALL PERSONEL MUST BE A CERTIFIED FOOD MANAGER, OR CERTIFIED FOOD HANDLER, WITH CURRENT CERTIFICATIONS PRESENT AT ESTABLISHMENT. AT INSPECTION, INSPECTOR WAS NOT ABLE TO SEE THE PHYSICAL CERTIFICATIONS FOR EMPLOYEES ON DUTY. MR. SANDOVAL DID HAVE HIS CFM CERTIFICATE VIA ELECTRONIC DIVICE. ONE OF THE OTHER TWO EMPLOYEES, DID HAVE AN ELECTRONIC COPY OF HER CFH, WHILE THE OTHER FOOD SERVICE EMPLOYEE DID NOT PHYSICAL COPIES OF CERTIFICATIONS TO BE KEPT ON SITE FOR REVIEW BY HEALTH INSPECTORS

8027 W 1604 N
San Antonio , TX 78254

Date: 03/29/2021
Score 84

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. ALL FOOD AND FOOD INGREDIENTS MUST BE STORED AWAY FROM ALL NON-FOOD ITEMS, INCLUDING TOXIC ITEMS. AT INSPECTION: SALT CONTAINERS BEING STORED ON BOTTOM SHELF OF STAINLESS STEEL TABLE, NEXT TO TOXIC, POTENTIALLY HAZARDOUR LIQUIDS

14 * 228.38(d) When to wash. (d) When to Wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles P [14] and: (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] (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P [14] (7) when switching between working with raw food and working with ready-to-eat food; P [14] (8) before donning gloves to initiate a task that involves working with food; P [14] and (9) after engaging in other activities that contaminate the hands. P [14] AT INSPECTION: WITNESSED FOOD SERVICE EMPLOYEES NOT PROPERLY WASH HANDS, NOT WASH HANDS BEFORE DONNING GLOVES, WEARING ONLY ONE SINGEL SERVE GLOVE

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. NO PERSON ON DUTY HAD A CERTIFIED FOOD MANAGER CERTIFICATION

22 * 228.33(c) Food Handler Training criteria. ALL FOOD SERVICE EMPLOYEES MUST HAVE A MINIMUM FOOD HANDLER CRITERIA

22 * 228.39(b) Nail polish, fake nails, criteria.

31 * 228.175(b) Hand washing cleanser, availability. * 228.175(c) Hand drying provision.. EACH HANDWASHING SINK MUST BE SUPPLIED WITH DISPOSABLE PAPER TOWELS AND HAND SOAP. MISSING PAPER TOWELS AT FRONT HAND SINK. MISSING HANDSOAP AT HANDSINK AT BACK OF STORE

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN INTERIOR SHELVES OF REACH IN COOLER/REFRIGERATOR. ASSURE THAT ALL FOOD DISPENSING UTENSILS ARE WASHED AT LEAST EVERY 24 HOURS. IN ADDITION: CLEAN THE VENT-HOOD AND SCREENS. ACCUMULATION OF GREASE/DUST/DEBRI VISIBLE

39 228.114(a)(5)(D) 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: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. STORE THE ICE SCOOP ON A CLEAN, DRY, SURFACE, OR IN ICE WITH HANDLE NOT TOUCHING THE ICE. REFRAIN FROM STORING ICE SCOOP ON METAL SHELVES ACROSS FROM ICE MACHINE

47

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: HANDSINK, AT FRONT OF ESTABLISHMENT, IS BEING USED FOR WAREWASHING. WAREWASHING TO BE ACCOMPLISHED AT WAREWASHING SINK ONLY.

35 228.43(a) Hair Restraints effective. ALL FOOD SERVICE EMPLOYEES, PREPARING FOOD AND FOOD PRODUCTS, MUST WEAR HAIR RESTRAINTS

8027 W 1604 N
San Antonio , TX 78254

Date: 11/13/2020
Score 87

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. AT INSPECTION: NO EMPLOYEE PRESENT IS A CERTIFIED FOOD SAFETY MANAGER. A CERTIFIED FOOD MANAGER MUST BE ON DUTY DURING ALL HOURS OF OPERATION

30 * 228.247 Not having a current/Valid Permit. A CURRENT/VALID FOOD ESTABLISHMENT PERMIT/LICENSE MUST BE POSTED IN PLAIN PUBLIC VIEW. AT INSPECTION: THE ESTABLISHMENT PERMIT NOT POSTED.

29 * 228.108(e) Sanitizing solutions, testing devices. ESTBLISHMENT MUST HAVE CHEMICAL pH CONCENTRATION STRIPS AVAILABLE FOR USE TO ASSURE THAT THE PROPER CONCENTRATION OF SANITATION SOLUTION IS USED. AT INSPECTION: NO CHEMICAL STRIPS AVAILABLE

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. * 228.175(b) Hand washing cleanser, availability. ALL HANDWASHING FACILITIES MUST BE SUPPLIED WITH HAND CLEANSER/HAND SOAP AND PAPER TOWELS AT ALL TIMES. AT INSPECTION: MISSING SOAP AND PAPER TOWELS AT HANDSINK IN REAR OF ESTABLISHMENT

40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. 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: ENCOUNTERED SINGLE-USE/SINGLE SERVICE DRINK CUPS NOT PROTECTED FROM CROSS CONTAMINATION AND LIP CONTACT SURFACES ARE SOILED.

10 * 228.114(a)(1)(E) Food-contact surfaces cleaned any time when contamination may occur. INTERIOR OF ICE MACHINE MUST BE CLEANED/SANITIZED. INTERIOR CEILING AREA MUST BE CLEANED AND ANY FOREIGN MATERIALS REMOVED.

47 228.248(1) Post the permit in a location in the food establishment that is conspicuous to consumers. AT INSPECTION: THE MOST RECENT GRADED FOOD INSPECTION REPORT NOT POSTED AND NOT ACCESSIBLE FOR POSTING.

8027 W 1604 N
San Antonio , TX 78254

Date: 06/10/2020
Score 92

22 ESTABLISHMENT WILL NEED TO ENSURE THAT ALL EMPLOYEES OBTAIN A FOOD HANDLER CERTIFICATE WITHIN 60 DAYS OF EMPLOYMENT; * 228.33(c) Food Handler Training criteria.

31 PROVIDE SOAP AND PAPER TOWELS TO THE BACK HAND WASHING SINK(ONE ACROSS FROM THE 3 COMPARTMENT SINK; * 228.175(b) Hand washing cleanser, availability; * 228.175(c) Hand drying provision..

29 ESTABLISHMENT WILL NEED TO ENSURE TO KEEP CHEMICAL TEST STRIPS FOR BLEACH AND QUATERNARY AMMONIUM; CORRECT PRIOR TO NEXT INSPECTION. * 228.108(e) Sanitizing solutions, testing devices.

37 STORE BULK PACKAGES AT LEAST 6" OFF THE GROUND; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

47 ESTABLISHMENT WILL NEED TO POST THE MOST CURRENT FOOD PERMIT AND AT LEAST ONE FOOD MANAGER'S CERTIFICATE SO THAT THEY ARE VIEWABLE TO THE GENERAL PUBLIC; FACILITY WILL ALSO NEED TO ENSURE TO POST ALL PAGES TO THE MOST CURRENT, GRADED HEALTH REPORT. FOOD PERMIT EXPIRES 9/2020

8027 W 1604 N
San Antonio , TX 78254

Date: 12/09/2019
Score 93

22 ESTABLISHMENT WILL NEED TO ENSURE THAT ALL EMPLOYEES HAVE OBTAINED A FOOD HANDLER'S CERTIFICATE; CURRENTLY ALL EMPLOYEES PRESENT TODAY STILL REQUIRE A FOOD HANDLER'S CERTIFICATE; MAKE SURE TO CORRECT BY 12/29/19; * 228.33(c) Food Handler Training criteria.

21 AT LEAST ONE EMPLOYEE PRESENT WILL NEED TO OBTAIN A FOOD MANAGER'S CERTIFICATE AND BE PHYSICALLY PRESENT DURING ALL HOURS OF OPERATION; MAKE SURE TO CORRECT BY 12/29/19; * 228.33(b) At least one certified food protection manager must be employed by each establishment.

31 MAKE SURE TO ALWAYS PROVIDE PAPER TOWELS AND HAND SOAP AT ALL HAND WASHING SINKS(ONE IN BACK MISSING SOAP AND PAPER TOWELS DURING INSPECTION); * 228.175(b) Hand washing cleanser, availability; * 228.175(c) Hand drying provision..

37 KEEP ALL BULK CONTAINERS HOLDING FOOD ITEMS(BULK CONTAINER HOLDING CREAMER AND OTHER ITEMS WITHIN BOXES)AT LEAST 6" OFF THE GROUND; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.