8021 ALAMO DOWNS
San Antonio , TX 78238

Date: 09/27/2024
Score 96

22 Observed employees without food handler training. Ensure all employees prepping and handling food have food handler training provided as per 228.31(d) Food Handler Training criteria.

31 Observed no paper towels at hand wash facility. Ensure all hand wash facilities are equipped with paper towels at hand wash station as per 6-301.12 Hand drying provision..

8021 ALAMO DOWNS
San Antonio , TX 78238

Date: 03/12/2024
Score 88

10 Observed no correct sanitizing step or solution being used. Ensure the proper qaut sanitizer is used. Employee will switch to bleach and water sanitation step until the correct sanitizer is ordered. 4-703.11(C)(3) After being cleaned, food-contact surfaces sanitized contact of at least 30 seconds for other chemical sanitizing solutions.

34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. At time of inspection several dead insects were observed in drawers and on shelves of cabinets. Ensure dead insects are removed; shelves and cabinetry are cleaned and sanitized.

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.

29 4-302.14 Sanitizing solutions, testing devices. ENSURE THE CORRECT TEST STRIPS ARE ON SITE FOR THE QUATERNARY SANITIZING SOLUTION. Observed expired sanitizing test strips. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.

31 Ensure the hand sink is equipped with soap and paper towels at all times. 6-301.12 Hand drying provision.. 6-301.11 Hand washing cleanser, availability. Observed hand sink occupied with dishes. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

42 Ensure all non-food contact surfaces are clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

47 8-304.11(K) Notification of the most recent inspection report is available upon request. 6-301.14 Handwashing signage. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. 8-304.11(A) Permit posted.

8021 ALAMO DOWNS
San Antonio , TX 78238

Date: 09/22/2023
Score 83

34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. At time of inspection several dead insects were observed in drawers and on shelves of cabinets. Ensure dead insects are removed; shelves and cabinetry are cleaned and sanitized. Observed a few live roaches behind the cold hold units and in the cabinets. Ensure professional pest control reports are procured. 6-501.111(D) Controlling pests. Eliminating harborage conditions.

31 Ensure the hand sink is equipped with soap and paper towels at all times. 6-301.12 Hand drying provision.. 6-301.11 Hand washing cleanser, availability. Observed a whisk stored in the hand sink. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

29 4-302.14 Sanitizing solutions, testing devices. ENSURE THE CORRECT TEST STRIPS ARE ON SITE FOR THE QUATERNARY SANITIZING SOLUTION.

10 Observed no correct sanitizing step or solution being used. Ensure the proper qaut sanitizer is used. Employee will switch to bleach and water sanitation step until the correct sanitizer is ordered. 4-703.11(C)(3) After being cleaned, food-contact surfaces sanitized contact of at least 30 seconds for other chemical sanitizing solutions.

21 No CFM was on duty at the time of the inspection. 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.

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.

32 Observed porous material used for the dry storage rack and inside the cabinets. Ensure all cabinets and dry good storage racks are replaced are repaired so that they are smooth, non-absorbent, and easily cleanable. 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable.

47 8-304.11(K) Notification of the most recent inspection report is available upon request. 6-301.14 Handwashing signage. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. 8-304.11(A) Permit posted.

42 Ensure all non-food contact surfaces are clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

45 Establishment is in need of a thorough cleaning (i.e. the cabinets) Establishment must seal all holes found in the walls and ceilings. 6-501.12 Cleaning, frequency and RESTRICTIONs.. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.

8021 ALAMO DOWNS
San Antonio , TX 78238

Date: 02/17/2023
Score 90

31 6-301.12 Hand drying provision.. 6-301.11 Hand washing cleanser, availability.

29 4-302.14 Sanitizing solutions, testing devices. ENSURE THE CORRECT TEST STRIPS ARE ON SITE FOR THE QUATERNARY SANITIZING SOLUTION.

34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. At time of inspection several dead insects were observed in drawers and on shelves of cabinets. Ensure dead insects are removed; shelves and cabinetry are cleaned and sanitized.

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.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Observed food items in the fridge without proper discard or prep dates. Ensure all food is dated correctly and with discard dates of 6 days after the date of preparation.

22 Food Manager required during all hours of operation Sec. 13-112. - Food manager's certification required. (a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. (b) A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Food Manager’s Registration and Process Registering the food manager certification is a requirement under the San Antonio municipal code (Sec. 13-112) which is specific to all Certified Food Managers working within San Antonio city limits. There is no test. Please bring: 1) Food manager certificate (copy), 2) The attached food managers application, and 3) Fee of $15.45 per application to The Metro Health counter at the Cliff Morton Development and Business Services Center located at 1901 S. Alamo St. to obtain your Metro Health ID Card The hours are Monday through Friday 7:45 am to 4:00 pm.” One person may bring in all completed applications and payment. * 228.33(c) Food Handler Training criteria. 228.31(d) Food Handler Training criteria.

8021 ALAMO DOWNS
San Antonio , TX 78238

Date: 06/08/2022
Score 88

22 Food Manager required during all hours of operation Sec. 13-112. - Food manager's certification required. (a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. (b) A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Food Manager’s Registration and Process Registering the food manager certification is a requirement under the San Antonio municipal code (Sec. 13-112) which is specific to all Certified Food Managers working within San Antonio city limits. There is no test. Please bring: 1) Food manager certificate (copy), 2) The attached food managers application, and 3) Fee of $15.45 per application to The Metro Health counter at the Cliff Morton Development and Business Services Center located at 1901 S. Alamo St. to obtain your Metro Health ID Card The hours are Monday through Friday 7:45 am to 4:00 pm.” One person may bring in all completed applications and payment. * 228.33(c) Food Handler Training criteria. 228.31(d) Food Handler Training criteria.

29 4-302.14 Sanitizing solutions, testing devices. Ensure that sanitizing test strips are available to ensure proper sanitizing solution.

10 4-703.11(C)(3) After being cleaned, food-contact surfaces sanitized contact of at least 30 seconds for other chemical sanitizing solutions.

32 Food-contact surfaces. smooth, non-absorbent and easily cleanable.

34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. At time of inspection several dead insects were observed in drawers and on shelves of cabinets. Ensure dead insects are removed; shelves and cabinetry are cleaned and sanitized.

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.

45 6-501.12 Cleaning, frequency and RESTRICTIONs..

8021 ALAMO DOWNS
San Antonio , TX 78238

Date: 12/17/2021
Score 86

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

29 * 228.108(e) Sanitizing solutions, testing devices. Ensure sanitizing test strips are readily available

30 * 228.247 Not having a current/Valid Permit.

32 * 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable.

34 228.186(l) Removing dead or trapped birds, insects, rodents, and other pests. At time of inspection several dead insects were observed in drawers and on shelves of cabinets. Ensure dead insects are removed; shelves and cabinetry are cleaned and sanitized.

45 228.186(b) Cleaning, frequency and RESTRICTIONs..

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

22 Food Manager required during all hours of operation Sec. 13-112. - Food manager's certification required. (a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. (b) A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling. Food Manager’s Registration and Process Registering the food manager certification is a requirement under the San Antonio municipal code (Sec. 13-112) which is specific to all Certified Food Managers working within San Antonio city limits. There is no test. Please bring: 1) Food manager certificate (copy), 2) The attached food managers application, and 3) Fee of $15.45 per application to The Metro Health counter at the Cliff Morton Development and Business Services Center located at 1901 S. Alamo St. to obtain your Metro Health ID Card The hours are Monday through Friday 7:45 am to 4:00 pm.” One person may bring in all completed applications and payment. * 228.33(c) Food Handler Training criteria.

8021 ALAMO DOWNS
San Antonio , TX 78238

Date: 07/15/2021
Score 95

34 228.186(l) Removing dead or trapped birds, insects, rodents, and other pests. Observed dead insects in cabinets Cabinets should be checked at a frequency to ensure dead pests are removed immediately

35 228.43(a) Hair Restraints effective. Observed food prep employee not wearing proper hair restraints Ensure food handling employees are wearing proper hair restraining devices

39 228.111(a) Good repair and proper adjustment.. observed missing drawer on counter of food prep area Ensure equipment is in good repair

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Observed detached light fixtures and missing face plates Ensure physical facilities are in good repair

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 storage wrack with peeling protective plastic Ensure non food contact surfaces are, smooth, non- absorbent easily cleanable.