9055 MARBACH RD #106
San Antonio , TX 78245

Date: 04/22/2025
Score 77

24 Observed packaged desserts that were Time/ Temperature Control for Safety (TCS) inside of the Coca Cola refrigerator. The inspector reminded the CFM that if they place packaged TCS food or beverages in the front refrigerator (where customers can grab them and take to the register to purchase), then they NEED to place sticker labels on the packaged food. Ensure that packaged food and beverages placed in a self-serve area of the establishment (where customers may grab the food and take to the register), are given a sticker label that states the five following criteria: 1. Common Name of the food item or beverage. 2. Name of the business/ establishment 3. Full Address of the kitchen where the food item or beverage was prepared/baked. 4. List of Ingredients (from the ingredient that compromises most of the food item, to the ingredient with the lowest amount comprising the dish) 5. Allergens 6. Preparation and Use By dates If the food products are produced and purchased by another licensed food establishment, then that food establishment MUST provide the labels and a copy of their State Manufacturing License. To begin the process of getting a State Manufacturing License, please call: (512) 834-6626. The establishment has the option to store the packaged food behind the front counter (out of customer reach) so that they do not have to place the labeling (ONLY IF PREPARED ON SITE). The establishment MAY NOT PURCHASE packaged food or beverages from cottage food vendors or from vendors that prepare the food or beverages at a private home/ residence. All food and beverages MUST be purchased from a Licensed Food Establishment. Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(1) Label include the common name of the food, an adequately descriptive identity statement. 3-602.11(B)(2) Label include if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor.

9 Observed a small, covered container of raw Pork (Al Pastor) stored above a covered container of cooked Al Pastor meat. Observed raw chicken stored above raw Beef and raw Pork inside one of the reach-in coolers. The inspector instructed the CFM to have cooked TCS food stored above raw meats and raw poultry. All Raw chicken products MUST be stored below all raw Beef, Raw Pork, and raw Ground Beef. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

45 Observed dirty floors (accumulation of grease and oil) to the bottom left of the kitchen cold hold unit. Observed dirty walls and floors below and behind the three-compartment sink. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

2 Observed a large container of orange Salsa inside of a Reach-In Cooler that had temperatures of 63 degrees Fahrenheit (F). The CFM stated that the reach-in cooler went out yesterday. The digital thermometer outside of the unit read 56 F. The inspector told the CFM to throw away one large container of salsa into the trash can. The CFM and one food handler claim the second large container of salsa was brought in at 09:45 AM from another food establishment. The inspector told them if that was the case, they should store it in one of the other working reach-in cooler units, NOT in the cooler that is down. Observed another medium sized container of green salsa in another cold hold unit at temperatures of 63 to 66 F. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. The inspector warned the CFM and staff to keep the reach-in cooler empty until it has internal temperatures at or below 41 degrees Fahrenheit (F). Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

42 Observed black substances growing/ accumulating inside of the ice machine on the top surfaces. The black substances MUST be wiped away with a clean sanitizer towel to prevent further black debris accumulating inside of the ice machine and potentially contaminating the ice made inside of it. 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. 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.

3 Observed Carnitas being reheated on the flat induction stove. Some large pieces of the Carnitas meat were resting on a fryer scooper above the pot. The temperature of the resting Carnitas ranged from 114 degrees Fahrenheit (F) to 149 F. The inspector told the kitchen staff that the cooked TCS food MUST maintain temperatures above 135 F after they have finished reheating. The kitchen staff stated that they would reheat it to 165 F for fifteen seconds again. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds, warming racks, steam tables, ovens, and steamers. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. Please keep an eye on TCS food that is resting. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

7 Observed Asada Salsa with prep and Use By dates of 4/14/25 to 4/19/25. Today was the 22nd of April 2025. 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 Time/ Temperature Control for Safety (TCS) food or beverage that has gone past the Use By date MUST 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. The establishment MUST honor the Use By dates that are printed on prepackaged Ready to Eat (RTE) or TCS food and beverages or that they post on the metal containers. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

28 Observed Salsa Verde with a preparation date of 04/19/2025 but it was missing the Use By date of 04/25/2025. Observed Asada Salsa with prep and Use By dates of 4/14/25 to 4/19/25. Today was the 22nd of April, 2025. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as prepared/ marinated raw meats or poultry, cut/ sliced vegetables and fruits, and cooked TCS foods that have been cooled down, 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.

10 Observed two metal containers/ pans on the clean dish rack that had food debris on the inside surfaces. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris, unidentifiable substances, and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If food debris is still seen after being sanitized, then the dishwasher MUST Wash, Rinse, and Sanitize the dish again. The inspector suggested to the staff to have the dirty dishes soak in the Wash compartment for a few minutes so that the hot water (110 F or higher) can remove the heavy residue. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.

22 The inspector asked a cook for their name. The name given by the worker did NOT match the name on a Food Handler certificate that the CFM showed to the inspector. The inspector told the CFM that the legal name of the worker MUST be posted on their Food Handler certificate. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The staff may show the certificate physically or digitally during the inspection (on their cell phones or company computer). The establishment and Food Handlers are responsible for renewing the certifications before they expire. New employees have thirty (30) days from their hire date to become Food Handler certified. If food handlers from other establishments come in to sub or assist the establishment, then they MUST still provide a copy of their Food Handler certification that is NOT expired. The Food Handler certificate MUST show a completion date and an Expiration date. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 10/25/2024
Score 88

24 Observed desserts called Jericalla stored in the refrigerator at the front of the establishment where customers can grab them and take them to the register to purchase them. The packaged Jericallas were missing sticker labels with the required information labeling. Ensure that packaged food and beverages placed in a self-serve area of the establishment (where customers may grab the food item and take to the register), are given a label that states the five following criteria: 1. Common Name of the food item or beverage. 2. Name of the business/ establishment 3. Full Address of the kitchen where the food item or beverage was prepared/baked. 4. List of Ingredients (from the ingredient that compromises most of the food item, to the ingredient with the lowest amount comprising the dish) 5. Allergens If the food products are produced and purchased by another licensed food establishment, then that food establishment MUST provide the labels and a copy of their State Manufacturing License. The Certified Food Manager (CFM) moved all the packaged Jericallas to the cold hold unit ocated behind the front counter. They MUST stay behind the front counter until labels are placed on the containers. Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(1) Label include the common name of the food, an adequately descriptive identity statement. 3-602.11(B)(2) Label include if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor.

39 Observed the handle of the sugar scooper directly touching the granular sugar. Ensure that all food scoopers/ utensils, such as ice scoopers and bulk ingredient scoopers, are stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it). Scoopers may also be stored in their separate bucket/ pan if the bucket/ pan is Washed, Rinsed, and Sanitized every two to four hours during hours of operation. Ensure the following: 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.

28 Observed a metal container that had Picadillo Empanadas stored in it. The dates listed on the container were 10/18/2024 to 10/20/2024. The CFM on site explained that they were prepared yesterday but the old label was NOT removed and a new one was not placed yet. The inspector instructed the staff that all old sticker labels MUST BE COMPLETELY REMOVED after being Sanitized. New labels with correct dates should have been posted. The inspector warned the staff if containers/ pans of Time/ Temperature Control for Safety (TCS) food have Use-By dates that have already passed, then the food stored inside the container shall be discarded immediately since food CANNOT be used past the Use-By date (it is considered Food Adulteration). Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced produce, marinated/ sliced raw meats, and cooled TCS foods, 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/ tray from the time it is placed inside a cold hold unit or when the package has been opened/ torn. 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. One of the CFMs removed the old labels off three metal pans of food and placed new ones with the correct dates (10/24 to 10/30). Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

21 The inspector asked the first CFM on site about the cooling process. The CFM stated that food should cool down for an hour before putting it away. The inspector reminded/ educated the CFMS that cooked Time/ Temperature Control for Safety (TCS) foods MUST be cooled from 135 degrees Fahrenheit (F) to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours. If the TCS food has been cooled down from 135 F to 70 F sooner, then the Food Handlers add the left-over time to the 4 hours (ex. Cooled steak from 135 F to 70 F in an hour and thirty minutes, then the time for it to cool from 70 F to 41 F is 4 hours and 30 minutes. If the TCS food item is not cooling down fast enough and will not cool down to the proper temperatures in time, then they MUST reheat the food to 165 F and restart the cooling process. Proper cooling methods include portioning the TCS foods into shallow pans (do NOT overfill) and laying it in an ice bath. Using Ice Sticks/ Rods to constantly stir the hot food in a large container also aids in cooling down the food. Throwing ice onto the food to cool it down (acts as an ingredient) is also an option. Do NOT place a hot food item into a reach-in cooler or walk-in cooler because the igloo effect shall occur (food gets cold on the outside, but still very hot on the inside). The hot food item could also raise the temperature of the cooler, causing the other food items to increase in temperature. The inspector shall leave behind Cooling Logs, in English and Spanish, for the staff to use (left on 10/25/2024). Ensure that all Certified Food Managers are knowledgeable in the Food Cooling process and the temperature and time limits they MUST meet before storing it away. Ensure the following: 2-102.11(A) Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this rule. The person in charge shall demonstrate this knowledge by complying with these rules by having no critical violations/priority items during the current inspection. 2-102.11(C) Responding correctly to the inspector’s questions as they relate to the specific food operation. The areas of knowledge include: §2-102.11(C)(1)-(17) are met.

29 Observed that the staff had Bleach/ Chlorine testing strips on site, but they could NOT produce Quaternary Ammonium testing strips for the Quat sanitizer in 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. The CFM took the time to show the inspector that they purchased the correct testing strips online. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.

10 Observed two metal containers with food debris still left behind on the food-contact surfaces after being washed, rinsed, and sanitized at the three-compartment sink. The CFM had the two metal containers rewashed at the three-compartment sink before it is used again. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. Ensure that all clean food-contact surfaces of dishes and utensils are stored in a clean, dry location. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 07/19/2024
Score 91

21 Observed no food manager on duty during the time of the inspection. Ensure a food manager is on duty at all hours of operation. 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.

42 Ensure all non-food contact surfaces are cleaned routinely. 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 Observed caulking behind the three compartment sink in poor condition. Ensure the caulking is repaired or replaced. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

31 Observed hot water to hand sink turned off due to a leak. Ensure the hot water is always on and 100F or higher for hand washing sinks. 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.

9 Observed raw chicken stored above raw beef. Ensure all food storage is adhered to according to the chart provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 05/16/2024
Score 91

39 Observed wet dishes stacked on top of one another on the drying rack. Ensure all dishes are properly air dried before stacked on the drying rack. 4-901.11 Drying, Equipment and Utensils. 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.

42 Ensure all non-food contact surfaces are cleaned routinely. 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 Observed caulking behind the three compartment sink in poor condition. Ensure the caulking is repaired or replaced. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

34 Observed multiple flies in the kitchen area. Ensure professional pest control is implemented to eradicate the flies. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions.

21 Observed no food manager on duty during the time of the inspection. Ensure a food manager is on duty at all hours of operation. 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.

10 Observed food and other grime like material on clean dishes in the clean dish pile. Ensure all dishes are cleaned to sight and touch when wash, rinsed, and sanitized. 4-601.11(A) Food-contact surfaces clean to sight and touch.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 12/19/2023
Score 95

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken stored next to raw beef in the cold hold unit. Ensure food is protected from cross contamination by proper storage.

42 Ensure all non-food contact surfaces are cleaned routinely. 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.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 08/01/2023
Score 86

47 8-304.11(K) Notification of the most recent inspection report is available upon request. 8-304.11(A) Permit posted.

35 Observed employee eating food while in the kitchen and then set the food on the prep counter. Ensure all eating is done in a designated employee area away from the food prep. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

42 Ensure all non-food contact surfaces are cleaned routinely. 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.

39 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. At time of inspection observed several scoop handles stored in dry goods with handle below the food line. Ensure scoop handles are stored above food line to prevent contamination.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken stored above raw beef in the cold hold unit. Ensure food is protected from cross contamination by proper storage.

18 Observed unlabeled spray bottles of chemicals. Ensure all chemicals are correctly labeled at all times. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

45 Observed personal phones and chargers stored on produce items. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

1 Observed birria in cold hold unit with a temperature of 60F and above that the manager stated had been in the unit since the night before. The food was discarded. Cooling logs were provided to the establishment. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 05/25/2023
Score 98

34 Observed flies in establishment. Corrective Actions: Continue to work with pest control company to remove flies. as per: 6-501.111(B) Controlling pests. Check premises.

38 Observed meat thawing in sink without running water. Corrective Actions: When thawing meat, the meat is to be submerged under cool running water or thawed under refrigeration. As per: 3-501.13(B) Thawing. under running water criteria. 3-501.13(C)(1) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed as part of a cooking process if the food that is frozen is cooked as specified in sections §3-401.11(A) or (B) or 3-401.12 of this title.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 01/04/2023
Score 96

39 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. At time of inspection observed several scoop handles stored in dry goods with handle below the food line. Ensure scoop handles are stored above food line to prevent contamination.

30 8-301.11.1 Permit Requirement, Prerequisite for Operation. Establishment has failed to purchase valid permit for the fiscal year. A 10-day NOV is issued.

41 3-601.11 Standards of identity.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 08/02/2022
Score 95

31 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. At time of inspection hot water was turned off at handwashing sinks. Ensure hot water is available at all times for proper handwashing.

39 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. At time of inspection observed several scoop handles stored in dry goods with handle below the food line. Ensure scoop handles are stored above food line to prevent contamination.

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. Observed remaining food label adhesive on exterior walls of food storage containers. ensure all residue is removed prior to washing.

38 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. Observed packages of beef thawing at room temperature.

9055 MARBACH RD #106
San Antonio , TX 78245

Date: 02/25/2022
Score 92

19 5-203.14 Backflow prevention device, when required. Observed rubber hose attached to mop sink faucet without bakflow prevention device.

21 228.31(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.

22 228.31(d) Food Handler Training criteria.

40 4-502.13(A) Single-service and single-use articles may not be reused. Observed food being stored in single use items.