Facility
Related Reports DIVE RESTAURANT AND BAR
6422 BABCOCK RD
San Antonio , TX 78249
Date: 03/04/2024
Score 90
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
OBSERVED CUT CABBAGE STORED IN HEB SHOPPING BAG.
ENSURE SHOPPING BAGS ARE NOT USED FOR FOOD STORAGE UNLESS A FOOD SAFE MATERIAL IS INBETWEEN THE FOOD AND THE SHOPPING BAG.
18 7-201.11 Poisonous/toxic materials or chemicals stored properly.
OBSERVERD FOOD PREP EQUIPMENT STORED WITH CHEMICALS. SAID CHEMICALS WERE COMING IN CONTACT WITH FOOD PREP EQUIPMENT. ENSURE ALL FOOD PREP EQUIPMENT IS STORED SEPERATLEY FROM HAZARDOUS CHEMICALS.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
OBSERVED CHICKEN STORED ON THE TOP SHELF OF THE WALK-IN FREEZER.
ENSURE ALL RAW MEAT IS STORED PROPERLY. RAW CHICKEN IS TO BE STORED AT THE BOTTOM OF WHATEVER SHELF IS BEING USED. NO FOODS, AND BE ABOVE BELOW IT.
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 GLASS JUB STORED IN HADNWASHING SINK. ENSURE ALL HANDWASHING SINKS ARE CLEAR AND EASILY ACCESSBILE TO ALL STAFF.
DIVE RESTAURANT AND BAR
6422 BABCOCK RD
San Antonio , TX 78249
Date: 04/13/2023
Score 88
10 Observed beer wells having standing water and bottle necks and cans in standing water. Ensure water is drained and bottles and cans are protected.
18 Observed working spray bottles with liquids not having a common label. Ensure working bottles has a common label/name.
31 Observed no drying provisions at hand sinks. Ensure drying provisions/paper towels are provided.
34 Ensure no visible sunlight in cracks of entry doors.
34 Ensure gnats are controlled by approved means in bar area.
36 Observed in use wiping cloths not properly stored in sanitizing solution after use.
Ensure proper storage of wiping cloths.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
23 Observed cold water not working at mop sink. Ensure mop sink has both hot and cold water.
DIVE RESTAURANT AND BAR
6422 BABCOCK RD
San Antonio , TX 78249
Date: 10/06/2022
Score 94
28 Observed prepared in house sauces past use by dates. 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)
31 Observed hand washing stations not having easily accessibility to drying provisions. Ensure all hand washing stations are properly stock with drying provisions.
39 Ensure ice plate in well ice is segregated from consumable ice.
39 Observed soiled soda dispensing gun nozzles. Ensure frequent cleaning to preclude buildup.
45 Observed soda gun holsters not properly plumbed with drain line. Ensure a drain line is installed on holsters.
DIVE RESTAURANT AND BAR
6422 BABCOCK RD
San Antonio , TX 78249
Date: 04/12/2022
Score 90
21 2-102.12(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.
OBSERVED NO FOOD MANAGER ON SITE AT TIME OF THE INSPECTION.
ENSURE ONE PERSON DURING ALL HOURS OF BUSINESS HAS A VALID FOOD MANAGERS CERTIFICATE, IS REGISTERED WITH THE LOCAL HEALTH DEPT., IS PRESENT AND CAN SHOW PROOF.
31 6-301.11 Hand washing cleanser, availability.
OBSERVED NO HAND SOAP AT HAND SINK IN KITCHEN.
ENSURE HAND SOAP IS SUPPLIED TO DISPENSER AND THAT THE DISPENSER IS WORKING PROPERLY.
31 6-301.12 Hand drying provision..
OBSERVED NO PAPER TOWELS IN PAPER TOWEL HOLDER.
ENSURE PAPER TOWELS ARE PRESENT AND PAPER TOWEL HOLDERS ARE WORKING PROPERLY TO DISPENSE TOWELS.
31 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms. 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 A TRASH CAN IN FRONT OF HAND SINK AND A CONTAINER OF DISH SOAP INSIDE HAND SINK AT TIME OF INSPECTION.
ENSURE HAND SINK IS ACCESSIBLE TO EMPLOYEES AT ALL TIMES AND FREE OF ITEMS INSIDE.
33 4-301.12(A) Manual ware washing, sink compartment requirements.
OBSERVED THREE COMPARTMENT SINK BEING USED WRONG.
ENSURE THREE COMPARMENT SINK IS BEING USED PROPERLY AS FOLLOWS: 1) WASH - WATER & SOAP, 2) RINSE - WATER ONLY, 3) SANITIZE - WATER & BLEACH MIXTURE (50-100PPM) OR QUATS (200-400PPM), 4) AIR DRY AND STORE EQUIPMENT.
34 6-202.15(A) Outer openings, protected.
OBSERVED BACK DOOR WITH DAYLIGHT SHINING THROUGH BOTTOM.
ENSURE BACK DOOR IS PROPERLY WEATHER STRIPPED OR THRESHOLD HIGHER.
14 2-301.14 When to wash.
ENSURE ALL EMPLOYEES HANDLING FOOD ARE PROPERLY WASHING HANDS AT HANDSINK WITH SOAP AND WARM TO HOT WATER AND DRY WITH PAPER TOWEL BEFORE RETURNING TO WORK OR CHANGING TASKS.
DIVE RESTAURANT AND BAR
6422 BABCOCK RD
San Antonio , TX 78249
Date: 09/23/2021
Score 91
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.
OBSERVED NO EMPLOYEE ON SITE WITH A VALID FOOD MANAGERS CERTIFICATION.
ENSURE ONE PERSON DURING ALL HOURS OF BUSINESS HAS A VALID FOOD MANGERS CERTIFICATION, IS REGISTERED WITH THE LOCAL HEALTH DEPT., IS PRESENT AND CAN SHOW PROOF.
34 228.174(e)(1) Outer openings, protected.
OBSERVED BACK DOOR WITHOUT A PROPER WEATHER STRIP, DAYLIGHT SHOWING UNDER DOOR.
ENSURE ALL OUTTER OPENINGS HAVE A PROPER WEATHER STIP AT BOTTOM, IN BETWEEN DOORS (FRONT) AND OTHER OUTTER OPENINGS NEEDED.
45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
OBSERVED TILE WALLS WITH BROKEN TILES AT CORNERS AND AREAS AROUND PIPES (BEHIND EQUIPMENT). ENSURE WALLS ARE SMOOTH, EASILY CLEANABLE, NON-ABSORBANT AND IN GOOD REPAIR.
45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
OBSERVED FLOORS WITH AN ACCUMULATION OF GREASE BUILD UP. CLEAN FLOORS UNDER ALL EQUIPMENT.
42 228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
OBSERVED EQUIPMENT WITH AN ACCUMULATION OF GREASE BUILD UP. ENSURE ALL EQUIPMENT ARE CLEANED AND SANITIZED ON A ROUTINE SCHEDULE.
29 * 228.108(e) Sanitizing solutions, testing devices.
ENSURE QUAT TESTING STRIPS ARE ON SITE TO TEST CONCENTRATION OF SANITIZER WATER AT ALL THREE COMPARTMENT SINKS (KITCHEN AND BAR).
32 OBSERVED PANS BEING STORED ON DIRTY FLOOR.
ENSURE ALL EQUIPMENT USED FOR COOKING FOOD IS CLEANED AND STORED PROPERLY 6 INCHES OFF FLOOR.
DIVE RESTAURANT AND BAR
6422 BABCOCK RD
San Antonio , TX 78249
Date: 03/29/2021
Score 90
34 228.174(e)(1) Outer openings, protected. OBSERVED BACK DOOR WITH DAYLIGHT SHINING THROUGH BOTTOM OF DOOR. ENSURE A PROPER WEATHER STRIP IS PRESENT AND PROTECTS FROM INSECTS ENTERING ESTABLISHMENT.
45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. OBSERVED TILE WALLS WITH BROKEN TILES AT CORNERS AND AREAS AROUND PIPES (BEHIND EQUIPMENT). ENSURE WALLS ARE SMOOTH, EASILY CLEANABLE, NON-ABSORBANT AND IN GOOD REPAIR.
19 * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code. OBSERVED HAND SINK IN FRONT BAR AREA WITH A LEAK. ENSURE ALL LEAKS ARE FIXED AND HANDSINK IS OPERATING PROPERLY WITHOUT TURNING WATER OFF UNDER HANDSINK.
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 THE OUTSIDE HANDSINK WITHOUT HOT WATER (100F DEGREES). ENSURE HOT WATER IS RESTORED TO HANDSINK OUTSIDE.
29 * 228.108(e) Sanitizing solutions, testing devices. ENSURE QUAT TESTING STRIPS ARE ON SITE TO TEST CONCENTRATION OF SANITIZER WATER AT ALL THREE COMPARTMENT SINKS (KITCHEN AND BAR).
42 228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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. OBSERVED EQUIPMENT WITH AN ACCUMULATION OF GREASE BUILD UP. ENSURE ALL EQUIPMENT ARE CLEANED AND SANITIZED ON A ROUTINE SCHEDULE.
42 228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. OBSERVED DISHWASHER WITH SPLASH AND SPILLS FROM LIQUIDS. CLEAN ALL EQUIPMENT FROM SPILLS.
45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. OBSERVED FLOORS WITH AN ACCUMULATION OF GREASE BUILD UP. CLEAN FLOORS UNDER ALL EQUIPMENT.
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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