Facility
Related Reports CHURCHS FRIED CHICKEN
13323 CULEBRA RD
San Antonio , TX 78254
Date: 06/27/2024
Score 88
14 ESTABLISHMENT MUST ENSURE THAT ALL EMPLOYEES WASH HANDS AFTER CONTAMINATION MAY HAVE OCCURRED TO THE HANDS AND PRIOR TO CONDUCTING AND/OR GOING BACK TO CONDUCTING OPEN FOOD HANDLING; IN ADDITION, EMPLOYEES MUST WASH HANDS, WITH SOAP AND WARM, RUNNING WATER(100 DEGREES F) AND THEN DRY THEIR HANDS WITH AN INDIVIDUAL PAPER TOWEL PRIOR TO PLACING NEW GLOVES ON(OBSERVED AN EMPLOYEE WALKING OUT OF THE WALK IN COOLER HANDLING THEIR CELL PHONE AND ONLY PLACING NEW GLOVES ON, WITHOUT FIRST WASHING/DRYING THEIR HANDS CORRECTLY); 2-301.14 When to wash.
19 HANDWASHING SINK NEXT TO THE 3 COMPARTMENT SINK IS NOT WORKING AT THE TIME; HANDWASHING SINK CANNOT BE TURNED ON FROM THE FAUCET NOR CAN IT BE TURNED ON FROM THE LOWER SHUT ON/OFF VALVE; ESTABLISHMENT WILL NEED TO CORRECT THIS BY 7/1/24; 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
28 OBSERVED TWO CONTAINERS WITHIN THE WALK IN COOLER HOLDING PREPARED, RAW MARINATED CHICKEN WITHOUT ANY TYPE OF DATE LABELING; ESTABLISHMENT MUST ENSURE TO PROVIDE DATES BY ONE OF THE FOLLOWING WAYS: 1.) PROVIDE A USE BY/DISCARD BY DATE FOR PREPARED/COMMERCIALLY 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/COMMERCIALLY PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS USING DAYS OF THE WEEK, CALENDAR DATES, OR USING COLOR CODED MARKS; 3-501.17(A) Date marking prepare on site RTE/ TCS food.
42 ESTABLISHMENT WILL NEED TO ENSURE TO WIPE DOWN HANDLE TO WALK IN COOLER DOOR(OBSERVED OLD FOOD SOILS PRESENT ON THE HANDLE OF THE WALK IN COOLER DOOR); 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
27 REACH IN COOLER HOLDING THE COLE SLAW WAS OBSERVED AT AN AMBIENT TEMPERATURE OF 55 DEGREES F; COLE SLAW WAS OBSERVED AT INTERNAL TEMPERATURES BETWEEN 52-53 DEGREES F; FACILITY WILL NEED TO ENSURE TO USE A WORKING REACH IN COOLER UNTIL REPAIRS ARE MADE; COLE SLAW WAS MOVED TO A WORKING COOLER; MANAGMENT INFORMED ME THAT COLE SLAW HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS.
47 ESTABLISHMENT WILL NEED TO PHYSICALLY POST THE CURRENT FOOD PERMIT; FOOD PERMIT CURRENTLY POSTED REFLECTS AN EXPIRATION DATE OF 9/2023.
CHURCHS FRIED CHICKEN
13323 CULEBRA RD
San Antonio , TX 78254
Date: 12/19/2023
Score 93
25 QUATERNARY AMMONIUM DISPENSING MECHANISM AT THE 3 COMPARTMENT SINK WILL NEED TO BE CHECKED AND POSSIBLY RE-CALIBRATED; OBSERVED CONCENTRATION BELOW 150 PPM DURING TODAY'S INSPECTION; FACILITY WILL NEED TO FOLLOW THE MANUFACTURER'S INSTRUCTIONS AND ADD THE QUATERNARY AMMONIUM MANUALLY UNTIL REPAIRS CAN BE MADE TO THE DISPENSING MECHANISM; 4-501.114(F)(4) Chemical sanitizer generated by a device located on-site shall be produced by a device that is operated and maintained in accordance with manufacturer’s instructions.
19 HANDWASHING SINK IN BETWEEN THE ICE MACHINE AND THE 3 COMPARTMENT SINK WILL NEED TO BE WORKING, WITH BOTH HOT AND COLD RUNNING WATER; NO HOT WATER COULD BE OBTAINED FROM THIS PARTICULAR HANDSINK, EITHER BY TURNING ON SINK FROM THE KNOB OR THE SHUTOFF VALVE; THIS WILL NEED TO BE CHECKED AND CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
47 ESTABLISHMENT WILL NEED TO ENSURE THAT ALL FOOD HANDLER CERTIFICATES CAN BE SHOWN DURING AN INSPECTION; 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
47 ENSURE TO ALWAYS POST THE LAST, GRADED HEALTH REPORT, AT LEAST ONE FOOD MANAGER'S CERTIFICATE, AND THE CURRENT FOOD PERMIT(SHOULD REFLECT 9/2024)IN A CONSPICUOUS AREA TO THE GENERAL PUBLIC; 8-304.11(K) Notification of the most recent inspection report is available upon request; 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location; 8-304.11(A) Permit posted.
45 ENSURE TO CONTINUE CLEANING EFFORTS ALONG BASEBOARDS/FLOORS, ESPECIALLY BEHIND AND UNDERNEATH EQUIPMENT; FACILITY WILL ALSO NEED TO SEAL ALL OPENINGS OBSERVED WITHIN THE WALL AND OTHER AREAS(OBSERVED SMALL OPENING AROUND PVC PIPE UNDERNEATH BACK HANDWASHING); 6-501.12 Cleaning, frequency and RESTRICTIONs; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
CHURCHS FRIED CHICKEN
13323 CULEBRA RD
San Antonio , TX 78254
Date: 09/18/2023
Score 96
46 5-205.15(B) A plumbing system shall be maintained in good repair.
Observed foul odor from restroom and office. Ensure plumbing is in good repair
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.
Ensure debris is removed from gaskets.
45 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.
6-201.16(A) Wall and ceiling covering materials shall be attached so that they are easily cleanable.
Grout line and missing tiles are in need of repair.
39 4-501.11 Good repair and proper adjustment..
CHURCHS FRIED CHICKEN
13323 CULEBRA RD
San Antonio , TX 78254
Date: 05/08/2023
Score 93
23 WATER PRESSURE TO THE HOT WATER SIDE OF THE HANDWASHING SINK IN BACK AREA IS VERY LOW AND WILL NEED TO BE CHECKED/CORRECTED PRIOR TO NEXT INSPECTION; 228.271(2) Water pressure specifications.
32 BOTTOM GASKET/SEAL HANGING BELOW ICE MACHINE WILL NEED TO BE REPLACED; ENSURE TO REPLACE OTHER SEALS/GASKETS WITHIN REACH IN COOLERS THAT ARE IN BAD REPAIR OR ARE NO LONGER ABLE TO BE EASILY CLEANED; CORRECT PRIOR TO NEXT INSPECTION; 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair; 4-202.16 Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
32 FACILITY WILL NEED TO REPLACE CONTAINERS THAT ARE WORN, DISCOLORED, BURNT, PITTED, OR CRACKED, TO ENSURE ALL FOOD CONTACT SURFACES ARE ABLE TO BE EASILY CLEANED WHEN NEEDED; 4-202.11 Cleanability. Food-contact surfaces..
42 CLEAN FOOD BUILDUP OBSERVED WITHIN SOME OF THE GASKETS/SEALS TO REACH IN COOLERS; ENSURE TO ALSO WIPE DOWN/CLEAN ALL WIRED SHELVES IN THE BACK HOLDING CLEAN EQUIPMENT; CLEAN OTHER SURFACES HOLDING PACKAGED FOODS AND MISCELLANEOUS ITEMS TO HELP LIMIT FOOD AND OTHER SOIL BUILDUP; 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 FACILITY WILL NEED TO CONTINUE WITH CLEANING EFFORTS BY CLEANING GRIME, DIRT, AND OTHER SOIL BUILDUP SEEN ON THE FLOORS, ESPECIALLY UNDERNEATH, BETWEEN, AND BEHIND EQUIPMENT; CLEAN SLIGHT MOLD/MILDEW BUILDUP SEEN JUST ABOVE THE HANDWASHING SINK AND 3 COMPARTMENT SINK; 6-501.12 Cleaning, frequency and RESTRICTIONs..
45 PROVIDE A DRAIN GRATE/COVER FOR EXPOSED DRAIN IN MIDDLE OF KITCHEN AREA; FACILITY WILL NEED TO REPLACE ANY CEILING TILES THAT ARE IN BAD REPAIR; IN ADDITION, FACILITY WILL NEED TO ENSURE TO SEAL OPENINGS WITHIN THE CEILING, WHERE PIPES ARE GOING INTO; PROGRESSION SHOULD BE SHOWN PRIOR TO NEXT INSPECTION; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
47 MAKE SURE TO POST AT LEAST ONE EMPLOYEE'S FOOD MANAGERS CERTIFICATE IN A VISIBLE AREA TO THE GENERAL PUBLIC; 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
CHURCHS FRIED CHICKEN
13323 CULEBRA RD
San Antonio , TX 78254
Date: 12/15/2022
Score 84
10 OBSERVED FOOD CONTACT SURFACES TO SOME OF THE LARGER PANS STILL WITH FOOD AND GREASE DEPOSITS; FACILITY SHOULD ENSURE THAT FOOD CONTACT SURFACES TO EQUIPMENT/UTENSILS ARE CLEAN TO SIGHT AND TOUCH; IF EQUIPMENT IS BECOMING HARD TO EFFECTIVELY CLEAN, THEN FACILITY WILL NEED TO REPLACE THAT PARTICULAR EQUIPMENT OR UTENSIL; 4-601.11(A) Food-contact surfaces clean to sight and touch.
19 ESTABLISHMENT WILL NEED TO MAKE NECESSARY PLUMBING REPAIRS FOR THE CONNECTION TO THE 3 COMPARTMENT SINK; CURRENTLY THE ESTABLISHMENT HAS A BAG OVER ONE OF THE PIPES THAT ARE BROKEN TO THE 3 COMPARTMENT SINK; STAGNANT/DIRTY WATER WAS SEEN WITHIN THE BAG; ESTABLISHMENT WILL NEED TO MAKE NECESSARY PLUMBING REPAIRS BY 12/20/22 TO AVOID A 1ST RE-INSPECTION AND 1ST RE-INSPECTION FEE OF $103; 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
22 ALL EMPLOYEES THAT HAVE WORKED LONGER THAN 30 DAYS AT THE BUSINESS ARE REQUIRED TO OBTAIN A FOOD HANDLER'S CERTIFICATE; THERE ARE CURRENTLY SOME EMPLOYEES THAT HAVE BEEN EMPLOYED LONGER THAN 30 DAYS AT THE ESTABLISHMENT AND STILL NEED TO OBTAIN THE FOOD HANDLER CERTIFICATE; THIS WILL NEED TO BE CORRECTED BY 1/15/23 TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; 228.31(d) Food Handler Training criteria.
31 PROVIDE PAPER TOWELS TO THE HANDWASHING SINK ADJACENT TO THE 3 COMPARTMENT SINK; 6-301.12 Hand drying provision..
45 ESTABLISHMENT WILL NEED TO CLEAN FLOORS UNDERNEATH AND BEHIND THE FRYERS, AS THERE WAS MUCH FOOD AND GREASE BUILDUP SEEN; PARTS OF THE CEILING THROUGHOUT THE ESTABLISHMENT WILL NEED TO BE CLEANED DUE TO DUST ACCUMULATION SEEN; IN ADDITION, MOLD/MILDEW BUILDUP WAS SEEN ON THE WALL ON THE LEFT HAND SIDE OF THE 3 COMPARTMENT SINK; WALLS SHOULD ALSO BE CLEANED WHERE MOLD AND OTHER SOILS WERE SEEN; 6-501.12 Cleaning, frequency and RESTRICTIONs..
47 FACILITY MUST ENSURE THAT IT POSTS THE CURRENT, GRADED, NUMBERED HEALTH REPORT AND AT LEAST ONE EMPLOYEE'S FOOD MANAGERS CERTIFICATE IN VIEW TO THE GENERAL PUBLIC.
42 HANDLES TO THE MOPSINK, HANDWASHING SINKS, AND TO THE WALK IN COOLER/FREEZER NEED TO BE CLEANED DUE TO FOOD SOILS PRESENT; ENSURE TO ALSO CLEAN EXTERIOR SURFACES TO EQUIPMENT(FRYERS/REACH IN COOLERS); ALSO OBSERVED GASKETS TO SOME OF THE REACH IN COOLERS WITH MUCH FOOD BUILDUP; 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues; 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 SINGLE SERVICE CUPS SHOULD NOT BE USED AS A SCOOPER FOR OBTAINING WHITE GRAVY; USE ONLY FOOD GRADE SCOOPERS(LADLE/SERVING SPOON/ETC.); IN ADDITION, SINGLE SERVICE TYPE CUPS AND FOOD GRADE TYPE UTENSILS USED FOR OBTAINING THE WHITE GRAVY SHOULD NOT BE DIRECTLY STORED WITHIN THE GRAVY OR OTHER TIME/TEMPERATURE CONTROLLED FOODS; 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
41 PROVIDE LABELS FOR ALL BULK CONTAINERS IDENTIFYING THE COMMON FOOD; 3-302.12 Food storage containers, identified with common name of food..
34 ESTABLISHMENT SHOULD NOT KEEP THE BACK EXIT DOOR OPEN DURING HOURS OF OPERATION, AS FLIES AND OTHER PESTS CAN ENTER; ALSO OBSERVED THE DRIVE THRU WINDOW NOT CLOSING ALL THE WAY; ALL DOORS/WINDOWS SHOULD BE PROTECTED FROM THE ENTRY OF POSSIBLE PESTS; IF FACILITY HAS A SECONDARY DOOR, SUCH AS A SCREEN DOOR WITH A MESH NETTING, THEN THE FACILITY CAN HAVE THE MAIN DOOR OPEN; FACILITY WILL NEED TO MAKE THE NECESSARY REPAIRS FOR THE DRIVE THRU WINDOW PRIOR TO NEXT ROUTINE INSPECTION TO AVOID POSSIBLE RE-INSPECTIONS AND RE-INSPECTION FEES; 6-202.15(D) Windows or doors protected against the entry criteria.
39 OBSERVED LARGE AMOUNTS OF ICE BUILDUP WITHIN THE WALK IN FREEZER; DOOR TO THE WALK IN FREEZER WAS NOT OBSERVED TIGHTFITTING; THIS ISSUE WILL NEED TO BE CHECKED AND CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; 4-501.11 Good repair and proper adjustment..
CHURCHS FRIED CHICKEN
13323 CULEBRA RD
San Antonio , TX 78254
Date: 08/01/2022
Score 84
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
THAWING:
(A) Under refrigeration that maintains the FOOD temperature at
5oC (41oF) or less; or
(B) Completely submerged under running water:
(1) At a water temperature of 21oC (70oF) or below,
(2) With sufficient water velocity to agitate and float off
loose particles in an overflow, and
(3) For a period of time that does not allow thawed portions
of READY-TO-EAT FOOD to rise above 5oC (41oF), or
(4) For a period of time that does not allow thawed portions
of a raw animal FOOD requiring cooking as specified under
¶ 3-401.11(A) or (B) to be above 5oC (41oF), for more than
4 hours including:
(a) The time the FOOD is exposed to the running water
and the time needed for preparation for cooking, or
(b) The time it takes under refrigeration to lower the
FOOD temperature to 5oC (41oF);
AT INSPECTION:
ENCOUNTERED PACKAGES OF RAW CHICKEN BEING THAWED IN BIN OF STANDING WATER.
14 2-301.14 When to wash.
(1) after touching bare human body parts other than clean hands and clean, exposed portions of arms; P [14]
(2) after using the toilet room; P [14]
(3) after caring for or handling service animals or aquatic animals as specified in §228.44(2); P [14]
(4) except as specified in §228.42(b) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P [14]
(5) after handling soiled equipment or utensils; P [14]
(6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P [14]
(7) when switching between working with raw food and working with ready-to-eat food; P [14]
(8) before donning gloves to initiate a task that involves working with food; P [14] and
(9) after engaging in other activities that contaminate the hands. P [14]
WITNESSED EMPLOYEE CHANGE TASKS, REMOVE SOILED GLOVES AND DON CLEAN GLOVES.
DID NOT WASH HANDS AS PART OF PROCESS.
21 2.103.11 Person in charge. The person in charge shall ensure that §228.34 (1-15) Relating to Duties of PIC are met.
228.221(a)(4)(A) Certified Food Protection Manager Certification.
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.
AT INSPECTION:
NO CERTIFIED FOOD MANAGER ON DUTY.
ONLY THE P.I.C. HAD A FOOD HANDLER CERTIFICATE.
ALL OTHER EMPLOYEES ARE NEW HIRES
31 6-301.11 Hand washing cleanser, availability.
6-301.12 Hand drying provision.
AT INSPECTION:
THE HANDSINK IN THE AREA OF THE 3-COMPARTMENT SINK, NOT SUPPLIED WITH HAND SOAP AND ALSO WITH SUPPLY OF PAPER TOWELS FOR HAND DRYING
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.
39 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.
39 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.
AT INSPECTION:
ENCOUNTERED THE ICE SCOOPS, OF BOTH THE ICE MACHINE AND THE ICE BIN OF THE BEVERAGE CONTAINER, BEING STORE IN THE ICE WITH THE HANDLES MAKING DIRECT CONTACT WITH ICE USED FOR BEVERAGES
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.
4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
AT INSPECTION:
ENCOUNTERED VENT-A-HOOD FILTERS, OVER THE OIL FRYERS, WITH EXCESSIVE ACCUMULATIONS OF GREASE,OIL, FOOD DEBRIS.
EMPLOYEES DID NOT KNOW THE DATE OF THE LAST SERVICE
44 5-501.113(B) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment.
44 5-501.111 Areas, enclosures, and receptacles, good repair.
CLEAN AROUND THE EXTERIOR OF THE OUTSIDE TRASH BIN, WITH ATTENTION PAID TO THE SURROUNDING SURFACE AREA
45 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
45 6-501.12 Cleaning, frequency and RESTRICTIONs.
AT INSPECTION:
ENCOUNTERED FOOD DEBRIS,WASTE,TRASH,SPILLED FOOD ITEMS, UNDER SHELVING INSIDE THE WALK IN REFRIGERATOR AND FREEZER.
CLEAN,SWEEP,MOP UNDER AND BEHIND ALL MOVABLE AND NON-MOVABLE INPLACE EQUIPMENT, INCLUDING ICE MACHINE, SELF-SERVE DRINK MACHINE, FRONT COUNTER, FRYER, ETC.
47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.
47 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
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. |
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