Facility
Related Reports ESTATE COFFEE COMPANY LLC
1430 FLORES ST N
San Antonio , TX 78212
Date: 06/25/2024
Score 85
19 Observed a leak at the left knee pedal of the kitchen handwash sink. Observed that the hot water continues to run when the hot water handle is turned off at the standing mop sink. The only way to shut it off is via the lever for the hot water line. Observed that the standing mop sink slowly drains the water that is discarded into it. Ensure that a plumber comes out to repair/ seal the leaks and ensure that the plumber runs an auger to clear out any blockages/ build up inside the mop sink and at the floor drain below the handwash sink. 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.
2 Observed a block of cheese temping at 46 degrees Fahrenheit (F) inside the True refrigerator. Observed sliced strawberries temping at 46 to 45 F inside the same refrigerator. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. Ensure the following:3-501.16(A)(2) Cold Hold (41°F/45°F or below).
42 Observed the inside bottom surface of a mini fridge had stains that NEED to be cleaned and sanitized. Ensure that all Non-Food Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
7 Observed a peach jam that was labeled with a preparation and Use By date of 05/11 to 05/17. There was a green substance inside the jam/ jelly. Ensure that all food items are in good condition, unadulterated, and safe to consume. Any food item that shows signs of adulteration or contamination NEEDS to be discarded immediately. Any food item that has a foul smell that is NOT normal MUST immediately be discarded. This shall prevent further contamination of foods stored nearby. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
10 Observed a Certified Food Manger (CFM) explain that he Sanitizes, Rinses, and then Washes dishes. Another CFM stated they Rinse, Wash, and then Sanitize. The three-compartment sink was ordered, from left to right, Sanitize, Wash, and Rinse. The inspector told the CFMs that, going forward, all dishes and utensils MUST be Washed, Rinsed, and then Sanitized. They may scrape off any food debris on the dishes into the trash first before they begin cleaning. They may decide whether they want it done right-to-left or left-to-right (preferably left-to-right). Ensure that the dishes go through the Wash, Rinse, and Sanitize cycle once again. Ensure that all food-contact surfaces are clean to sight and touch. Leftover food debris/ stains can harbor pathogenic microorganisms and contaminate the next food that is placed on that surface. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
29 Observed that the True refrigerator did NOT have an internal thermometer (the outside thermometer read 41 F, but the internal temperature was at 45 F). Observed that the concentration of the Bleach/Chlorine sanitizer at the three-compartment sink was at 200 Parts Per Million. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the cooler so that food handlers can check if the cooler is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F), and 32 F for freezers). Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
ESTATE COFFEE COMPANY LLC
1430 FLORES ST N
San Antonio , TX 78212
Date: 12/04/2023
Score 89
29 Observed that the testing strips were missing at the three-compartment sink. The inspector asked if the staff had extra stored elsewhere, but the staff on site did NOT have any testing strips on site. 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. One of the Food Handlers went to purchase more Bleach/ Chlorine testing strips. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.
33 Observed that the hot water temperature for the standing mop sink reached a maximum of 108 degrees Fahrenheit (F). The mop/ service MUST reach a MINIMUM of 110 F during all hours of operation. Ensure that the hot water is increased to 110 F.
19 Observed a leak underneath the handwash sink (behind the hot water pedal). Observed that the hot water continues to run when the hot water handle is turned off. The only way to shut it off is via the lever on the hot water pipe. 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.
28 Observed a container of scrambled eggs within a cold hold without date labels. Observed two containers within a True refrigerator with a Use-By dates of 12/02/2023 and 11/30/2023. Ensure that any Time/ Temperature Control for Safety (TCS) food items or beverages, such as hand-made salsas or sauces, made within the establishment are given a label that states the Common Name of the Food (to identify the food within the container), the preparation date, and a Use By date within twenty-four (24) hours of storage on site. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct. If the food within a container or wrapping is a baked good or an ingredient with a long shelf life, then place the date it was taken out of its original packaging as the preparation date and transfer over the date posted on the packaging whether it be Best By, Sell By, or Use By. Labels were placed on food containers that were missing dates and the common name of the food item. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.
31 Observed that the handwash sink was NOT stocked with disposable paper towels. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. Ensure that the basins of the handwash sinks are kept clear (should only be used to wash hands). The staff restocked the paper towels at the handwash station. Ensure the following: 6-301.12 Hand drying provision.
ESTATE COFFEE COMPANY LLC
1430 FLORES ST N
San Antonio , TX 78212
Date: 05/22/2023
Score 99
42 Observed built up food debris under stove unit (food debris catch tray needs to be cleaned). Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
ESTATE COFFEE COMPANY LLC
1430 FLORES ST N
San Antonio , TX 78212
Date: 10/20/2022
Score 100 ESTATE COFFEE COMPANY LLC
1430 FLORES ST N
San Antonio , TX 78212
Date: 08/22/2022
Score 100
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. |
|