11102 W FM 1604 N
San Antonio , TX 78254

Date: 06/27/2024
Score 97

37 ENSURE TO STORE THE PACKAGES OF RAMEN WITHIN THE STOREFRONT AREA AT LEAST 6" OFF THE GROUND AND NOT DIRECTLY ON THE GROUND; 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

38 FACILITY WILL NEED TO USE APPROVED THAWING METHODS FOR THAWING PACKAGES OF COMMERCIALLY PACKAGED SAUSAGE AND RAW GROUND BEEF; APPROVED THAWING TECHNIQUES ARE AS FOLLOWS: 1.) TAKING THE FROZEN ITEM FROM THE FREEZER AND PLACING IT WITHIN THE WALK IN COOLER A DAY OR TWO PRIOR TO USING 2.) COMPLETELY SUBMERGED UNDER RUNNING WATER: (A) AT A WATER TEMPERATURE OF 21 DEGREES CELSIUS (70 DEGREES FAHRENHEIT) OR BELOW (B) WITH SUFFICIENT WATER VELOCITY TO AGITATE AND FLOAT OFF LOOSE PARTICLES IN AN OVERFLOW 3.) THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT, WITH NO INTERRUPTION IN THE PROCESS; 3-501.13(B) Thawing. under running water criteria.

40 STORE BLACK COFFEE STIRRERS WITHIN AN APPROVED DISPENSER TO AVOID BARE HAND CONTACT BY THE PUBLIC; 4-904.11(C) Single-service articles for food- or lip-contact for consumer self-service with the original individual wrapper intact or from an approved dispenser.

11102 W FM 1604 N
San Antonio , TX 78254

Date: 02/12/2024
Score 96

28 ESTABLISHMENT WILL NEED TO ENSURE TO PROVIDE A DATE LABEL WHENEVER TAKING PREPARED, COOKED, FROZEN BARBACOA FROM THE FREEZER TO PLACE WITHIN THE REACH IN COOLER(BARBACOA WAS PREPARED AND PLACED WITHIN THE FREEZER ON 2/4/24); BARBACOA WAS TAKEN OUT OF THE FREEZER AND PLACED WITHIN THE REACH IN COOLER YESTERDAY(2/11/24), BUT NO USE BY/CONSUME BY DATE WAS NOTED ON BAGGY; FACILITY SHOULD NOTE A DATE ON THE PACKAGE WHENEVER TAKEN OUT OF THE FREEZER TO PLACE WITHIN THE COOLER AND ALSO A USE BY/CONSUME BY DATE IF FOOD IS KEPT LONGER THAN 24 HOURS AT FACILITY; 3-501.17(B) Date marking commercially prepared RTE/ TCS food.

38 AVOID THAWING RAW MEATS AT ROOM TEMPERATURE; ESTABLISHMENT SHOULD USE APPROVED THAWING TECHNIQUES BY THAWING FOOD UNDER COOL RUNNING WATER OR KEEPING FROZEN FOOD/MEATS WITHIN THE REACH IN COOLER TO THAW; WENT OVER PROPER THAWING METHODS WITH MANAGEMENT DURING TODAY'S INSPECTION; 3-501.13(B) Thawing. under running water criteria.

39 ENSURE TO STORE TONGS USED FOR PICKLES IN HOT WATER THAT IS MAINTAINED AT 135 DEGREES F, IF STORING THIS TYPE OF IN-USE UTENSIL IN WATER; 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

11102 W FM 1604 N
San Antonio , TX 78254

Date: 10/19/2023
Score 99

39 MAKE SURE TO STORE IN-USE TONGS USED FOR PICKLES IN HOT WATER(MAINTAINED AT 135 DEGREES F) OR A DIPPER TYPE WELL; MANAGEMENT WILL CORRECT THIS ASAP; 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

11102 W FM 1604 N
San Antonio , TX 78254

Date: 06/20/2023
Score 91

2 PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS WITHIN THE SMALL REACH IN COOLER(DICED TOMATOES, CHEESE, DICED HAM, AND OTHER REFRIGERATED, HAZARDOUS FOODS) WERE OBSERVED AT AN INTERNAL TEMPERATURE OF 58 DEGREES F TO 61 DEGREES F; ITEMS HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS; ESTABLISHMENT MUST ENSURE THAT THESE TYPES OF REFRIGERATED, HAZARDOUS FOODS ARE ALWAYS MAINTAINED AT 41 DEGREES F AND BELOW IF NOT BEING USED; SMALL REACH IN COOLER WAS OBSERVED AT AN AMBIENT TEMPERATURE OF 55-58 DEGREES F; ESTABLISHMENT WILL NEED TO USE A WORKING REACH IN COOLER TO HOLD THESE TYPES OF FOODS; 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

28 ESTABLISHMENT MUST ENSURE TO PROVIDE A PROPER DATE LABEL FOR THE CONTAINER OF COOKED RICE WITHIN THE WALK IN COOLER(NO DATE WAS SEEN; MANAGEMENT INFORMED ME THAT THE RICE WAS PREPARED YESTERDAY); ALSO OBSERVED A CONTAINER OF COOKED CARNE GUISADA, WITHIN THE WALK IN COOLER, WITH AN OLD LABEL SHOWING CHICARRONES AS THE FOOD ITEM INSIDE, AND A USE BY DATE OF 6/11/23; ESTABLISHMENT MUST ENSURE TO TAKE OFF OLD LABELS; ESTABLISHMENT MUST ENSURE TO PROVIDE CORRECT DATE LABELS FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS BY ONE OF THE FOLLOWING METHODS: 1.) PROVIDE A USE BY/DISCARD BY DATE FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS KEPT LONGER THAN 24 HOURS AT FACILITY 2.)MARKING THE DATE OR DAY OF PREPARATION, WITH A PROCEDURE TO DISCARD THE FOOD ON OR BEFORE THE LAST DAY BY WHICH THE FOOD MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED 3.) MARK CONTAINERS HOLDING THESE SPECIFIC PREPARED, REFRIGERATED POTENTIALLY HAZARDOUS FOODS USING DAYS OF THE WEEK, CALENDAR DATES, OR USING COLOR CODED MARKS; 3-501.17(B) Date marking commercially prepared RTE/ TCS food; 3-501.17(A) Date marking prepare on site RTE/ TCS food.

37 TOP INTERIOR SURFACE TO THE LARGE ICE MACHINE IS STARTING TO PEEL, WHICH COULD CAUSE A PHYSICAL CONTAMINANT TO THE ICE; FACILITY WILL NEED TO CORRECT THIS ISSUE ASAP; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.

39 STORE TONGS USED FOR CUSTOMER SELF-SERVICE(FOR OBTAINING THE PICKLES IN A JAR) IN HOT WATER THAT IS MAINTAINED AT 135 DEGREES F, IF STORING WITHIN WATER; THIS WAS NOTED DURING THE LAST INSPECTION AND WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

27 SMALL REACH IN COOLER HOLDING DICED TOMATOES, DICED HAM, AND OTHER REFRIGERATED, HAZARDOUS FOODS WAS OBSERVED AT AN AMBIENT TEMPERATURE RANGING BETWEEN 55-58 DEGREES F; EQUIPMENT WILL NEED TO BE REPAIRED PRIOR TO STORING REFRIGERATED, HAZARDOUS FOODS; ENSURE TO USE THE WALK IN COOLER OR THE LARGER REACH IN COOLER IN KITCHEN.

11102 W FM 1604 N
San Antonio , TX 78254

Date: 02/13/2023
Score 98

39 STORE TONGS USED FOR CUSTOMER SELF-SERVICE IN HOT WATER THAT IS MAINTAINED AT 135 DEGREES F, IF STORING WITHIN WATER; 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

45 KEEP EMPLOYEE BOTTLED WATERS BELOW AND AWAY FROM FOOD PREPARATION AREAS AND WHERE COLD HOLD ITEMS ARE STORED WITHIN THE REACH IN COOLER; DO NOT KEEP ABOVE OR ON TOP OF THE REACH IN COOLER AS CONTAMINATION IS POSSIBLE; 6-403.11(A) Areas for employees--location.

11102 W FM 1604 N
San Antonio , TX 78254

Date: 10/06/2022
Score 94

45 REPAIR LARGE HOLE IN THE LOWER WALL BEHIND THE BOXED IN BEVERAGE SODA BOXES; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

45 SOME GENERAL CLEANING NEEDED FOR WALLS WHERE FOOD AND OTHER TYPES OF SOILS WERE SEEN(AREA BEHIND BOXED IN BEVERAGE SODA BOXES); 6-501.12 Cleaning, frequency and RESTRICTIONs..

39 DO NOT STORE TONGS USED FOR OBTAINING THE PICKLES(IN CUSTOMER SELF-SERVICE AREA)IN STANDING WATER; ENSURE WATER IS AT A TEMPERATURE OF AT LEAST 135 DEGREES F, IF STORING IN-USE UTENSILS(SUCH AS TONGS)IN WATER, OTHERWISE, STORE TONGS WITHIN A CLEAN AND DRY AREA DURING PAUSES IN USE; 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

37 THE UPPER INTERIOR AREA WITHIN THE LARGE ICE MACHINE(JUST ABOVE TO WHERE THE SLIDING DOORS ARE)IS STARTING TO PEEL AND THIS COULD POSE CONTAMINATION TO THE ICE DUE TO THE POSSIBILITY OF THIS AREA FALLING INTO THE ICE; FACILITY WILL NEED TO CORRECT THIS BY 1/4/23 OR BY NEXT REGULAR INSPECION, WHICH EVER OCCURS FIRST, TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES; 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.

18 MAKE SURE TO LABEL ALL WORKING SPRAY BOTTLES WITH THE COMMON NAME OF THE CHEMICAL INSIDE(OBSERVED A BOTTLE OF DEGREASE UNLABELED); 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

11102 W FM 1604 N
San Antonio , TX 78254

Date: 06/07/2022
Score 96

21 2-102.12(A) At least one certified food protection manager must be employed by each establishment. 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. 2-102.11(B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. AT TIME OF INSPECTION: NO PERSONNEL WORKING IN THE FOOD PRODUCTION PROCESS/RESTAURANT HAS A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (A) using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety (TCS) food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (1) of this subsection; (C) marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (2) of this subsection; or (D) using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request.

11102 W FM 1604 N
San Antonio , TX 78254

Date: 02/10/2022
Score 89

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINAITON, WHEN BEING HELD IN COLD STORAGE, BY HOLDING FOOD IN FOOD-GRADE CONTAINERS WITH PROPERLY DESIGNED AND PROPERLY FITTING LIDS/COVERS. AT INSPECTION: FOOD FROM KITCHEN: CHICARONES AND BAR-BA-COA HELD IN WALK IN COOLER, WITHOUT LIDS COVERS ON THE CONTAINERS.

24 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor. ICE, BEING MANUFACTURED AND BAGGED IN ESTABLISHMENT, FOUND WITHOUT MANUFACTURER IDENTIFICATION LABELS ON EACH UNIT.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(C) Date marking combined ingredients for RTE/ TCS food.

34 6-501.111(D) Controlling pests. Eliminating harborage conditions. ALL PEST HARBORAGE CONDITIONS WITHIN ESTABLISHMENT MUST BE RECTIFIED. REMOVE ALL BROKEN/NON FUNCTIONING EQUIPMENT FROM BACK ROOM,AND FROM STORAGE ROOM. PROPERLY DISPOSE OF ALL ITEMS, SUCH AS USED BOXES, OLD EQUIPMENT, DAMAGED ITEMS, ETC. ELIMINATE ALL CLUTTER THAT CAN PROVIDE RODENT/PEST HARBORAGE

39 3-304.12(C) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §4-602.11 and §4-702.11 of this title.

44 5-501.113(A)(1) Covering receptacles. if contain food residue and are not in continuous use.

45 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. ALL REPAIRS TO WALL MUST BE MATERIAL THAT IS NON-ABSORBENT AND EASILY CLEANABLE

45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. REPAIR ALL HOLES/OPENING IN ALL WALLS BEHIND THE ICE MACHINE,SYRUP CONTAINERS, ETC.

45 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. RECAULK ALL AREA SURROUNDING THE STAINLESS STEEL 3-COMPARTMENT SINK AND DRAINBOARD AREAS. EXISTING GAP IS POTENTIAL ACCESS FOR PESTS AND WATER ENTERING AND CREATING AREAS FOR MOLD GROWTH