403 CULEBRA RD
San Antonio , TX 78201

Date: 07/15/2024
Score 95

19 Observed that the four plumbing pipes from the three-compartment sink and from the ice machine still did NOT have the REQUIRED one-inch air gap above the floor drain (they were going inside of it). Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the floor. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. Please send photos to the inspector’s phone number: (210) 667-8459 by 07/24/2024 to avoid a First Reinspection with a fee of $103.00. Ensure the following: 5-202.13 Backflow prevention, air gap.

29 Observed three separate red sanitizer buckets with a concentration of 10 Parts Per Million (PPM). The inspector squeezed the towels to see if it would increase the concentration to 50 PPM, but it stayed at 10 PPM. The CFM explained that they were made at 11:30 AM (it was 3:30 PM when the inspector tested them). The inspector reminded the CFM that the sanitizer buckets MUST be changed out every two to four hours depending on how much the Food Handlers wipe away stains or spills. 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. The Certified Food Manager (CFM) had the staff change the three buckets. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

403 CULEBRA RD
San Antonio , TX 78201

Date: 02/16/2024
Score 93

23 Observed that the hot water for the curbed mop sink and the three-compartment sink was reaching a maximum of 108 degrees Fahrenheit (F) at the beginning of the inspection. The inspector returned at the end of the inspection to see if the temperature increased, and the temperature did increase to 100 F for both sinks. Ensure that the three-compartment sink, and the curbed mop sink reach a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The CFM called a plumber/ technician to increase the water heater from 112 F to 118 F or 120 F. Ensure the following: 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?

19 Observed four white plumbing lines go into the floor drain or were very close to the grate of the floor drain below the three-compartment sink. All four of these plumbing lines REQUIRE an air gap of at LEAST one inch (1”). Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the flood plain of the floor drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen/ floor drain). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that come from appliances such as ice machines and cold holds. Ensure the following: 5-202.13 Backflow prevention, air gap.

28 Observed a container of bouillon, diced/ blended onions, and diced/ blended garlic with a preparation date of 02/14/2024, but it was missing the Use By date. Ensure that a Use By date is added within twenty-four (24) hours of the container being placed inside the walk-in cooler. 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 preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container. 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. The Certified Food Manager’s wrote the correct Use By dates on the containers. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

403 CULEBRA RD
San Antonio , TX 78201

Date: 11/13/2023
Score 97

21 Observed that a Certified Food Manager (CFM) certification was posted and NOT expired, but the CFM was NOT present during the first half of the inspection. There MUST always be a CFM on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. Inspector highly recommends two other Food Handlers become registered CFMs if the main CFM needs to step out of the establishment to run an errand or in case of emergency. Ensure that all Certified Food Manager (CFM) and Food Handler certifications, that are NOT expired, are stored in a binder onsite. Failure to maintain records of Food Handler training shall result in workers being disbarred from handling, cooking, preparing, and modifying food by the NEXT routine food inspection. Ensure the following: 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.

34 Observed daylight peering through the bottom of the exit doorframe. Ensure that no daylight peers through the doorframes of any entrance or exit. All entrances and exits, including windows, MUST be tight-fitting. This shall reduce the number of points of entry for insects and rodents. Ensure the following: 6-202.15(A) Outer openings, protected.

403 CULEBRA RD
San Antonio , TX 78201

Date: 06/20/2023
Score 99

46 Observed women's bathroom trash can did not have a full covering lid. Ensure the following: 5-501.17 Toilet room receptacle, covered.

403 CULEBRA RD
San Antonio , TX 78201

Date: 02/13/2023
Score 100

403 CULEBRA RD
San Antonio , TX 78201

Date: 01/24/2023
Score 100

403 CULEBRA RD
San Antonio , TX 78201

Date: 08/17/2022
Score 92

3 Various meats, sausage and rib slices, were held in hold hold unit hold a temperature of 110F at the most. Ensure that foods that are being held between preparations are held at a minimum of 135F. 3-501.16(A)(1) Hot Hold (135°F or higher).

29 No thermometers located in cold hold units. Ensure the following. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.

42 No vent filters in vent hoods, currently being cleaned. Ensure that vent hood filters are in place at all times. 4-202.18 Ventilation hood systems, filters.

31 No hand washing soap available at hand washing sink. 6-301.11 Hand washing cleanser, availability.

403 CULEBRA RD
San Antonio , TX 78201

Date: 05/06/2022
Score 95

37 Observed raw meats stored in walk-in cold hold unit on the floor. Ensure that all foods are stored off the floor at least 6". 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

45 Observed vent hood over grill with heavy grease build up. Ensure that vent hood is adequately cleaned to prevent heavy build up. 6-501.12 Cleaning, frequency and RESTRICTIONs..

33 When asked about ware washing food manager explained that establishment washes then sanitizes then rinses. Ensure that proper ware washing procedure is followed, which is to wash then rinse then sanitize. Ware washing procedure sheet provided to establishment. 4-603.16 Rinsing procedures.

40 Observed styrofoam bowl used as a scoop for dry beans in kitchen. Ensure that single use items are not reused. 4-502.13(A) Single-service and single-use articles may not be reused.

403 CULEBRA RD
San Antonio , TX 78201

Date: 09/21/2021
Score 89

18 * 228.203 Poisonous/toxic materials or chemicals stored properly. Observe a cleaning chemical and a purse stored on the same shelf as food grade salt and food grade dye. Toxic/poisonous chemicals must be stored away from or below any food, food service item, or single service/use food item.

39 228.68(b)(1) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (a) of this section, in the food with their handles above the top of the food and the container. Observed a bowl used to dispense food. See remarks.

9 * 228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles. Observed bowl used to dispense food had the entire rim in the food. See Remarks.

27 * 228.75(e)(1) Cooling method, criteria. Observed cooked peppers wrapped in aluminium foil placed out at room temperature. See Remarks.

29 * 228.108(e) Sanitizing solutions, testing devices. Observed no testing strips were available for testing the chemical sanitizing solutions.

403 CULEBRA RD
San Antonio , TX 78201

Date: 07/08/2021
Score 97

21 At the time of inspection there was no food manager present. At least one person with a Food Manager Certification should be present per shift * 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. **Provided information sheet about how to obtain food manager**

45 Observed food of employees next to costumer's food. Ensure employees have a designated area where they can store their personal food as per 228.212 Other Personal Care Items, Storage.