3703 BLANCO RD
San Antonio , TX 78201

Date: 08/29/2024
Score 78

24 Observed bags of ice, made on site, inside the freezer. Packaged food and beverages, including bags of ice, REQUIRE a label with the following information: 1. Common Name of the food or beverage (“Ice”). 2. Name of the business/ establishment 3. Full Address of the kitchen/ establishment where the food or beverage was prepared/ cooked. In this case, where the ice was produced. The establishment CANNOT sell the bags of ice until the labels have been placed on the bag. Another option the establishment has, is to purchase bags of ice from a licensed establishment and resell the bags of ice. The company they purchase it from MUST provide them a copy of their Food Manufacturing License. If the establishment decides to continue to sell bags of ice, then they are REQUIRED to purchase a Food Manufacturing License from the Texas Department of State Health Services (DSHS). Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor.

7 Observed a package of Deli style Smoked Ham that was torn in the back, compromising the integrity of the Time/ Temperature Control for Safety (TCS) food inside. Ensure that all food and beverages are in good condition, unadulterated, and safe to consume. Any food that shows signs of adulteration or contamination via sight NEEDS to be discarded immediately (example: begins to grow mold or other unidentifiable substances). 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.

45 Observed that the ceiling surface in the back right corner of the establishment had paint flaking off and the surface was bulging down. That part of the ceiling MUST be replaced so that the ceiling surface is flat and smooth. Observed broken and missing floor tiles inside both walk-in coolers. All missing floor tiles MUST be replaced with new ones so that the floor is flat and smooth again. Observed a hole in the wall to the back right of the beer walk-in cooler. The hole MUST be sealed so that the wall is flat and smooth again, and so that nothing enters and exits through it. Observed a large hole in the ceiling to top right of the three-compartment sink. Observed large holes below and behind the three-compartment. These facility surfaces have to be replaced with new walls and ceilings, or they MUST be repaired so that the surfaces return to being flat and smooth. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. This shall reduce the points of entry for pests into the establishment. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

42 Observed dirty fan frames and dirty fan box surfaces that NEED to be wiped and sanitized with sanitizer towels, otherwise more black substances shall continue to accumulate. Ensure that all Nonfood 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, and prevent insects and rodents being attracted. 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.

39 Observed that the gaskets of the beer walk-in cooler door were loose and falling apart. This causes the door NOT to completely shut when it is closed and causes the cold air inside the walk-in cooler to escape outside. The old gaskets MUST be removed and replaced with new, clean gaskets that help the door close completely. Ensure that all kitchen equipment is in good repair. Ensure the following: 4-501.11 Good repair and proper adjustment.

35 Observed a personal beverage stored above bottled and canned alcoholic beverages. Ensure that all employee beverages have a secure lid/ cover and stored below Ready To Eat (RTE) and Time/ Temperature Control for Safety (TCS) beverages on a tray (tray catches liquids if the drink falls over). Employee beverages may also be stored in a drink holder rack that is added to a wall. Ensure personal food items are stored underneath RTE food items or beverages that are sold to clients. Ensure the following: 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

28 Observed that the container of feather-shredded Mozzarella Cheese was missing a Use By date on the outside. The inspector told the staff on site that once they open a package of cheese, they must write the Use By date onto the container it is stored in. The “preparation” date is the day the package was opened. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as hand-made sauces and cheese, stored 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 from the time it is placed inside a cold hold unit. 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. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

31 Observed that the handwash sink was missing 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. The hand soap CANNOT be a bar of soap, liquid dish soap, or hand sanitizer. It MUST be liquid or foam hand soap. Ensure the following: 6-301.12 Hand drying provision.

34 Observed two live pests: one on the ice machine and another in the Sanitize compartment (right compartment) of the three-compartment sink. Observed large pest feces in the Sanitize-compartment of the three-compartment sink. Observed seven pest droppings located in the cabinets below the Soda Machine. Ensure that all pest droppings are swept up and thrown away. This shall prevent other pests from smelling the scent of the droppings (attracted to it), and it shall help in figuring out whether if there is new activity the next day. The inspector has instructed the establishment to hire a licensed, professional pest control company to exterminate any pests that enter the establishment. The establishment MUST keep records of their professional pest control invoices so that they may present the most RECENT invoice/ log to the inspector during each routine food establishment inspection. Ensure that staff are practicing safe sanitary practices to reduce the likelihood of pests from becoming attracted to sources of harborage. Ensure the following: 6-202.13 Insect control devices, design and installation. 6-501.111(B) Controlling pests. Check premises.

29 Observed that the staff could NOT produce testing strips to test the concentration of sanitizers that they use in red sanitizer buckets or for the three-compartment sink. 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. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.

10 Observed that the three-compartment sink no longer had single-use dishes stored inside and on top of it, but there was ceiling debris in them and pest feces in one of the compartments. This shows that the three-compartment sink is NOT being used to Wash, Rinse, and Sanitize the food-contact dishes and utensils. The staff on site also stated to the inspector that nothing is washed in the three-compartment sink. Ensure that the pickle tongs, the ice scooper, and all dishes and utensils used in the pizza preparation process are taken to the three-compartment sink to be Washed (hot water and dish soap), Rinsed (clean, clear hot water), and Sanitized (hot water and Bleach/ Chlorine) once they are dirty (every four hours for the pickle tongs and ice scoopers). Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

21 Observed that the Certified Food Manager was NOT on-site during today’s inspection. The staff state that pizza orders can be received during all hours of operation. There MUST always be a Certified Food Manager (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. The inspector HIGHLY RECOMMENDS that the staff member present today responsible becomes a CFM so that the main CFM may leave for any of the following reasons: they go on vacation, they take sick days, or if they need to step out to perform a grocery run. The CFM MUST always have an UNEXPIRED certification and they are responsible for renewing the certification before it expires. 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. 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. 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. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.

47 Observed that the Certified Food Manager (CFM) certification was NOT posted publicly, and neither was the previous inspection report. The Food License was partly covered by another document. Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. Ensure the following: 8-304.11(A) Permit posted. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. 8-304.11(K) Notification of the most recent inspection report is available upon request.

3703 BLANCO RD
San Antonio , TX 78201

Date: 01/23/2024
Score 79

10 Observed that the three-compartment sink was NOT in use. All three basins were filled with single-use coffee cups. Ensure that the dishes and utensils that are used (specifically for the Hunt Brother’s Pizza, the scooper used for the ice, the tongs used for the pickles, and any other utensil or dish that encounters food) are sanitized after being washed and rinsed. The dish and utensil MUST soak in the Bleach/ Chlorine solution for at least ten (10) seconds, or for at LEAST thirty (30) seconds in other sanitizer solutions such as Quaternary Ammonium. Ensure the following: 4-703.11(C)(1) After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

7 Observed strawberries growing black and white substance on it. Observed sliced pineapples growing white spores on it. Observed a Dill pickle container that what appeared to be ground beef and beans stored inside and observed a milk jug that contained a brown food liquid inside. Both did NOT have Use-By dates. Observed a container of Sweet Baby Ray’s Garlic Parmesan that had a Best By date of December 2022. The shelf life for the sauce is 180 days. 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.

33 Observed that the standing mop sink was only reaching 105 degrees Fahrenheit (F) for the hot water. Ensure that the hot water for the three-compartment sink and the mop sink reaches a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation.

31 Observed that the handwash sink did NOT have disposable paper towels and the hand soap was nearly out. Observed that the hot water would NOT flow when the handle was turned on. There was only cold water that reached 73 degrees Fahrenheit (F). Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. The hand soap CANNOT be a bar of soap or liquid dish soap. It MUST be liquid or foam hand soap. Ensure that the basins of the handwash sinks are kept clear (should only be used to wash hands). Ensure that all kitchen and bathroom handwash sinks have cold and hot running water. The hot water MUST reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. Ensure the following: 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. 6-301.12 Hand drying provision.. 6-301.11 Hand washing cleanser, availability.

18 Observed two chemical bottles that were NOT labeled with the name of the chemical. The inspector looked inside one of the bottles and observed the chemical solution appeared contaminated. Ensure that all spray bottles filled with chemicals or pesticides are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

33 Observed that the dishes and utensils are NOT being washed, rinsed, and sanitized Going forward the establishment MUST wash, rinse, and then sanitize their food-contact dishes and utensils in the following order (right-to-left, or left-to-right): The wash compartment should only have water and dish soap to clean away all of the food debris and grease, the middle basin should only have clear “Rinse” water to remove all of the micelles, and the last compartment should have water and Bleach/ chlorine with a concentration of 50 to 100 Parts Per Million (PPM). If the dishes go directly from soapy water to chlorine water, the chlorine and soap shall bond with each other causing the dish NOT to be disinfected (creates biofilm). Ensure the following: 4-603.16 Rinsing procedures.

29 Observed that the staff on site could NOT produce testing strips. Ensure that the three-compartment sinks are 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. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.

39 Observed raw wooden cabinets and surfaces below the Pepsi soda machine. Ensure that any equipment or facilities made from raw wood are either sealed or painted to prevent the wood from rotting when it gets exposed to water (prevents bacteria from growing when the wood begins to rot). Ensure the following: 4-501.11 Good repair and proper adjustment.

45 Observed dirty, sticky floors inside the walk-in cooler where the milk and eggs are stored. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris (which can attract pests). Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

35 Observed personal food and personal ingredients stored above sodas inside the walk-in cooler. Ensure that all employee beverages have a secure lid/ cover and stored below Ready To Eat (RTE) and Time/ Temperature Control for Safety (TCS) food items on a tray (tray catches liquids if the drink falls over). Employee beverages may also be stored in a drink holder rack that is added to a wall. Ensure personal food items are stored underneath RTE food items or beverages that are sold to clients. Personal beverages and food should NOT pose as a contamination risk of customer foods. Ensure the following: 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

45 Observed two small holes in the ceiling in the back left part of the store that NEED to be sealed/ caulked. Observed a bulge in the ceiling located at the back left corner of the store. Observed broken and loose floor tiles inside the walk-in beer cooler that NEED to be replaced. Observed a hole in the wall inside the walk-in beer cooler that NEEDs to be sealed/ caulked. Observed a damaged wall above the three-compartment sink that NEEDS to be repaired. Observed paint peeling off of the ceiling that is above the three-compartment sink that NEEDs to be scraped off and repainted. Ensure that all walls, floors, and ceilings are smooth, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

21 Observed that the Food Handler on site did NOT have a Certified Food Manager (CFM) certification. 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 that the employee on site becomes a CFM if the main CFM needs to step out of the establishment to run an errand or in case of emergency. The CFM MUST always have an UNEXPIRED certification and they are responsible for renewing the certification before it expires. 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.

39 Observed damaged insulation walls to the left of the walk-in cooler door that NEEDs to be repaired or replaced. Observed gaskets/ seals of the walk-in beer cooler door that NEED to be replaced. Currently no Time/ Temperature Control for Safety beverages or foods are stored in the walk-in beer cooler, but the door MUST close tightly. Currently the door stays slightly open due to the damaged gaskets. Ensure that all equipment related to Food Handling is in good repair. Ensure the following: 4-501.11 Good repair and proper adjustment.

46 Observed that the bathroom did NOT have a covered trash can. Ensure that all the trash cans inside the women’s bathroom, or in any bathroom that female employees or customers use, have a lid/ cover for hygienic products. Ensure the following: 5-501.17 Toilet room receptacle, covered.

39 Observed several dirty cloths in the backroom and in the pizza ingredient cold hold. Cloths/ rags used to clean and sanitize Food-Contact and Nonfood-Contact surfaces MUST be stored in the sanitizing bucket between uses. If the cloth is very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure the following: 4-803.11 Storage of soiled linens.

3703 BLANCO RD
San Antonio , TX 78201

Date: 09/06/2023
Score 87

42 Observed edges of the ice dispenser of the soda machine with debris. Observed dirty outside edges of the dispensing holes of the Community coffee/ cappuccino machine. Observed that the inside ceiling surface of the ice machine and parts of the inside left wall had heavy accumulation of black residue. Ensure that all Non-food contact surfaces are frequently cleaned and sanitized with Bleach/ chlorine (concentration of 50 to 100 Parts Per Million (PPM)) or Quaternary Ammonium (concentration of 200 to 400 PPM). 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.

45 Observed bulging ceiling in the upper left corner near the beer cooler. Observed a hole to the bottom left of the walk-in cooler that stores sodas. Observed missing and cracked floor tile inside the walk-in beer cooler. Observed a large hole in the wall behind the three-compartment sink. Ensure that all walls, floors, and ceilings are smooth, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

37 Observed beverages on the floor inside both walk-in coolers. Ensure all food items and beverages are six inches (6”) above the floor. Storing food items and beverages above the kitchen floor shall prevent environmental contamination. Ensure the following: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

37 Observed dusty fan frames within the soda walk-in cooler. Observed dusty fan frames within the beer walk-in cooler. Observed dirty surfaces of the fan box that NEED to be cleaned and sanitized. Ensure that the fan frames within the walk-in coolers are frequently dusted, cleaned, and sanitized to prevent environmental contamination of the beverages stored inside. The surfaces NEED to be sanitized with Bleach/ chlorine solution (concentration of 50 to 100 Parts Per Million (PPM)) or Quaternary Ammonium (concentration of 200 to 400 PPM). Ensure the following: 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.

7 Observed two bags with onions, that had green and grey fuzzy substances growing on them, stored above sodas and beverages. Observed expired garlic parmesan wing sauce stored above beverages. Ensure that all food items are in good condition, unadulterated, and safe to consume. Any food item that shows signs of adulteration NEEDS to be discarded immediately. The staff discarded the two bags of onions and sauce Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

24 Observed bags of ice sold from the freezer sold without proper labeling. The bags of ice require a label that states: The name of the establishment, the common name of the food item, and the address of the establishment of where it was made/ prepared. Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor. 3-602.11(B)(1) Label include the common name of the food, an adequately descriptive identity statement.

39 Observed wooden flooring in the beer walk-in cooler. Observed the door of the walk-in beer cooler not closing securely. Ensure that all wooden facilities and equipment are sealed or painted to prevent the wood from rotting and growing bacteria when it gets wet. Ensure that the gaskets/ seals for the walk-in cooler door is repaired to prevent the cold air from escaping. Ensure the following: 4-501.11 Good repair and proper adjustment.

34 Observed a sticky pest trap near the walk-in cooler door that had a lot of dead pests. Ensure that any sticky traps that have a multitude of dead pests are thrown away and replaced. Ensure the following: 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

46 Observed the only bathroom in the establishment did not have a lid or cover for the trash can. Ensure that any bathroom used by females have a trash can with a lid for hygienic products. Ensure the following: 5-501.17 Toilet room receptacle, covered.

29 Observed a sanitizer bucket with a concentration of 200 Parts Per Million (PPM). Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 PPM, and Quaternary Ammonium sanitizers require a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize the food-contact surfaces and non-food contact surfaces. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

3703 BLANCO RD
San Antonio , TX 78201

Date: 01/26/2023
Score 100

3703 BLANCO RD
San Antonio , TX 78201

Date: 08/01/2022
Score 93

29 No mechanical thermometer 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.

29 Sanitizing testing strips not available at establishment. Ensure that testing strips are used to verify correct concentration of sanitizing solution. 4-302.14 Sanitizing solutions, testing devices.

18 Observed spray bottle with food grade oil stored in spray bottle and not labeled. Ensure that all substances stored in spray bottles are labeled. 7-203.11 Chemical container not used for food.

39 Observed ice machine with mold like build up on the interior. Ensure that the ice machine is regularly serviced to avoid build up. 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

42 Interior of fridge and microwave observed to have food residue accumulation. 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.

3703 BLANCO RD
San Antonio , TX 78201

Date: 01/31/2022
Score 89

7 3-101.11 Food safe, good condition, unadulterated, and honestly presented. Observed containers of dressing and sauce that required refrigeration after opening stored on counter.

18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed none approved chemical on counter in food prep area.

29 4-302.14 Sanitizing solutions, testing devices.

45 6-201.16(A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.

41 3-302.12 Food storage containers, identified with common name of food..

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.