Facility
Related Reports JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 08/30/2024
Score 82
9 Observed cross contamination in the walk in cooler (raw fish next to whole produce, raw beef above raw fish and produce). Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
18 Observed aloe vera stored above uncovered food items in cold hold unit. Ensure all chemicals are stored properly and away from food items at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. Observed unlabeled bottles of chemicals. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label.
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
29 Observed no sanitizing test strips for the dish washing machine, test strips for both sanitizers were unable to be procured. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.
34 Observed infestation like amount of gnats in the kitchen area and a few dead roaches beneath the cooks line. Ensure the area is thoroughly cleaned and treated by professional pest control. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers directly on the floor throughout the establishment. Ensure all food items are stored 6" or more above the floor at all times and covered.
41 Observed tartar sauce and other food items stored in old pickle containers. Ensure the food is stored in it's original container or the container with the proper label of the food. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity. Observed buckets of bulk items without labels. Ensure all bulk items are properly labeled. 3-302.12 Food storage containers, identified with common name of food..
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 all non-food contact surfaces are clean to sight and touch.
43 Ensure all vents are clean to sight and touch. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
45 Establishment must be thoroughly cleaned (door handles of walk in coolers, etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed drink stored on prep table as food was being prepared. Ensure all drinks are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
34 Establishment must be thoroughly cleaned (door handles of walk in coolers, etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed drink stored on prep table as food was being prepared. Ensure all drinks are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 05/28/2024
Score 74
45 Establishment must be thoroughly cleaned (door handles of walk in coolers, etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs..
Observed drink stored on prep table as food was being prepared. Ensure all drinks are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.
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 all non-food contact surfaces are clean to sight and touch.
41 Observed tartar sauce and other food items stored in old pickle containers. Ensure the food is stored in it's original container or the container with the proper label of the food. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity. Observed buckets of bulk items without labels. Ensure all bulk items are properly labeled. 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. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers directly on the floor throughout the establishment. Ensure all food items are stored 6" or more above the floor at all times and covered.
29 Observed expired sanitizing test strips, test strips for both sanitizers were unable to be procured. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.
28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
9 Observed cross contamination in the walk in cooler (raw fish next to whole produce, raw beef above raw fish and produce).
Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
2 Observed raw shrimp in a container on the floor beneath the three compartment sink that had been left out since the night before at 65F. The manager threw the raw shrimp away and denatured it with bleach. Ensure all tcs food items and cold hold units maintain a temperature of 41F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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. 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.
43 Ensure all vents are clean to sight and touch. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
10 Observed mold like build up in the ice dispenser of the soda fountain and in and between the soda nozzles. Ensure all food contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.
18 Observed greaselift chemicals stored next to and above food items on the food rack. Ensure all chemicals are stored properly and away from food items at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly.
34 Observed infestation like amount of gnats in the kitchen area. Ensure the area is thoroughly cleaned and treated by professional pest control. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
38 Observed shrimp thawed under the three compartment sink at room temperature and no running water. Shrimp was left out to thaw overnight beneath the sink. The shrimp was voluntarily discarded and proper thawing methods were adhered to. 3-501.11 Frozen food. Stored frozen foods shall be maintained frozen. 3-501.13(B) Thawing. under running water criteria.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 01/18/2024
Score 82
47 8-304.11(K) Notification of the most recent inspection report is available upon request. 8-304.11(A) Permit posted. Ensure all required paperwork is posted conspicuously for consumers.
45 Establishment must be thoroughly cleaned (door handles of walk in coolers, etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs..
41 Observed tartar sauce and other food items stored in old pickle containers. Ensure the food is stored in it's original container or the container with the proper label of the food. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
Observed buckets of bulk items without labels. Ensure all bulk items are properly labeled. 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. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers directly on the floor throughout the establishment. Ensure all food items are stored 6" or more above the floor at all times and covered.
35 Observed employee food prepping without a hair net or hat. 2-402.11 Hair Restraints effective.
28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
9 Observed cross contamination in the walk in cooler (raw fish and eggs above milk).
Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
31 Observed dishes stored in the hand sink in the back prep room area. Ensure the hand sink is used for hand washing purposes only and never occupied. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
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 all non-food contact surfaces are clean to sight and touch.
29 Observed expired sanitizing test strips, test strips for both sanitizers were unable to be procured. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.
22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria.
Sec. 13-119. - Food handler certification required.
(a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee.
(b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.
46 5-501.17 Toilet room receptacle, covered. Ensure the trashcans in the womens' restroom are covered.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 08/30/2023
Score 74
2 Observed raw shrimp in a container on the floor and prep counter at 62F that had been out since 9:30am. The manager placed the raw shrimp on ice.
Ensure all tcs food items and cold hold units maintain a temperature of 41F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
3-501.16(A)(2) Cold Hold (41°F/45°F or below).
14 Observed no hand washing by any employees at the time of inspection.
Observed employee peel raw shrimp without gloves and go to the register and then touch cooked RTE food items and plate them without washing their hands.
Ensure FREQUENT hand washing is done during food preparation and and before donning and doffing of gloves. 2-301.14 When to wash. 3-304.15(A) Gloves single use.
28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
34 Observed light entering the establishment through the back door due to a damaged/improper weather strip and broken lock. Ensure the weather strip and lock are repaired or replaced so that no light or insects may enter the establishment. 6-202.15(D) Windows or doors protected against the entry criteria.
35 Observed personal drink items above the food prep area. Ensure all personal eating and drinking is done in a non-food prep area for employees.2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
Observed employee food prepping without a hair net or hat. 2-402.11 Hair Restraints effective.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers directly on the floor throughout the establishment. Ensure all food items are stored 6" or more above the floor at all times and covered.
40 4-502.13(A) Single-service and single-use articles may not be reused. Observed single use items and cups being used as scoops. Ensure single use items are not reused.
41 Observed tartar sauce and other food items stored in old pickle containers. Ensure the food is stored in it's original container or the container with the proper label of the food. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
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.
15 Observed employee bare hand contact RTE fried shrimp, fries, and fried ocra to plate the food for a customer. Ensure NO bare hand contact is ever done while food prepping. 3-301.11(B) Bare hands contact with ready-to-eat foods.
43 Ensure all vents are clean to sight and touch. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
22 Food handler certification were unable to be provided. 228.31(d) Food Handler Training criteria.
29 No thermometer was available in the walk in cooler and the thermometer on the outside of the door is broken. Ensure every cold unit contains an accurate, working thermometer. 4-302.12(A) Food thermometers provided and accessible.
9 Observed cross contamination in the walk in cooler (raw beef above vegetables, raw shrimp above baked cakes, etc,). Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
45 Establishment must be thoroughly cleaned (door handles of walk in coolers, etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs..
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 05/22/2023
Score 76
2 Observed raw fish, octopus, and other food items in the walk in cooler at a temperature of 45F. Ensure all cold hold units maintain a temperature of 41F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). THIS IS A REPEAT CRITICAL VIOLATION AND MUST BE CORRECTED. THE ENTIRE WALK IN UNIT MUST AT 41F OR BELOW AT ALL TIMES.
1 Observed food in walk in cooler at 170F. No cooling logs or proper cooling methods were in place. Ice bath was recommended to rapidly cool foods to reach 41F and below within four hours. Cooling logs were provided. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.
10 Observed mold like build up in the ice dispenser of the soda fountain and in and between the soda nozzles. Ensure all food contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.
14 Observed no hand washing by any employees at the time of inspection. Observed employee change gloves with no hand washing in between. Ensure FREQUENT hand washing is done during food preparation and and before donning and doffing of gloves. 2-301.14 When to wash. 3-304.15(A) Gloves single use.
28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
35 Observed personal drink items above the food prep area. Ensure all personal eating and drinking is done in a non-food prep area for employees.2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers.
3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers directly on the floor throughout the establishment.
Ensure all food items are stored 6" or more above the floor at all times and covered.
41 Observed tartar sauce stored in old pickle container. Ensure the food is stored in it's original container or the container with the proper label of the food. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
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.
40 4-502.13(A) Single-service and single-use articles may not be reused. Observed single use items and cups being used as scoops. Ensure single use items are not reused.
34 Observed light entering the establishment through the back door due to a damaged/improper weather strip and broken lock. Ensure the weather strip and lock are repaired or replaced so that no light or insects may enter the establishment. 6-202.15(D) Windows or doors protected against the entry criteria.
31 Observed fork in the hand sink and food debris. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
21 Observed no food manager certified employee on duty at the time of the inspection. 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.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 10/25/2022
Score 81
2 Observed raw fish, octopus, and other food items in the walk in cooler at a temperature of 44F. Ensure all cold hold units maintain a temperature of 41F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
10 Observed black mold like build up in the ice dispenser of the soda fountain and in and between the soda nozzles. Ensure all food contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.
14 Observed no hand washing by any employees at the time of inspection. Observed employee sneeze as preparing food and no changing of gloves or washing of hands was done. Ensure FREQUENT hand washing is done during food preparation and and before donning and doffing of gloves. 2-301.14 When to wash. 3-304.15(A) Gloves single use.
24 Observed gallons of tea and cakes being sold and made in the establishment with no labels. Ensure all are properly labeled. 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)(6) Label include nutrition labeling.
28 Observed cheese sauces in the walk in that were made the day before with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers directly on the floor throughout the establishment.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers.
41 Observed dried peppers stored in old pickle container. Ensure the food is stored in it's original container or the container with the proper label of the food. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Observed dust and debris on ceiling tiles and surrounding vents.
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. Inside walk-in freezer needs to be cleaned.
45 Observed missing ceiling tiles above the walk in cooler and food prep area. Observed missing wall tiles behind the stove. 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.
35 Observed personal food and drink items on the food prep table. Ensure all personal eating and drinking is done in a non-food prep area for employees.2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 07/18/2022
Score 79
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed shrimp wrap with raw bacon stored above ready to eat produce.
10 4-601.11(A) Food-contact surfaces clean to sight and touch.
Observed interior wall of metal inserts with food debris.
32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
Observed several dishes with chips.
28 Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
Wiping Cloths Storage: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
Observed food storage containers directly on floor of walkin
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
Observed uncovered food storage containers.
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.
Observed bowl with out handle used has a scoop.
41 3-302.12 Food storage containers, identified with common name of food..
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.
Inside walk-in freezer needs to be cleaned.
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
Observed dust and debris on ceiling tiles and surrounding vents.
39 4-501.11 Good repair and proper adjustment..
Gaskets at freezer door are in need of repair. freezer door from walk-in does not close properly.
2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.
Observed cut/sliced lemons stored at room temperature.
24 Observed gallons of tea and cakes being sold and made in the establishment with no labels. Ensure all are properly labeled. 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)(6) Label include nutrition labeling.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 03/21/2022
Score 91
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
Observed large amount dust on and surround the air vents. Ensure air vents and filters are cleaned/ changed.
45 6-501.12 Cleaning, frequency and RESTRICTIONs..
General cleaning is needed.
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.
42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Observed accumulation of soil residue and food debris on walk-in handles and "dredging" area. Ensure areas are cleaned at a frequency to prevent the accumulation of residue and debris.
41 3-302.12 Food storage containers, identified with common name of food..
Observed food storage containers inside walk-in cooler not identified by common name. Ensure all food items are labeled.
28 3-501.17(A) Date marking prepare on site RTE/ TCS food.
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed sliced cheese being stored next to raw beef patties.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 11/19/2021
Score 90
9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
Observed cooked ready to eat pasta stored on same shelf has raw fish. Ensure food is stored in a manner which protects it from cross contamination. (storage guide provided)
22 * 228.33(c) Food Handler Training criteria.
At time of inspection observed food handling employees with expired food handler training.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
42
228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed ceiling tiles and vents with dust accumulation.
Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.
39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 228.68(b)(2) 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.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
Observed personal food items on shelf above cold hold. Ensure personal food items are stored in a designated area.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 09/13/2021
Score 91
2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
Observed "to-go" cups of tartar sauce sitting on counter at room temperature.
Ensure all temperature controlled foods are held 41 degrees Fahrenheit or below
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Observed prepared food items in reach-in refrigerator without proper use by dates Ensure use by/ discard dates for potentially hazardous foods are provided for foods kept longer than 24 hours. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
40 228.112(c)(1) Single-service and single-use articles may not be reused.
Observed single use pickle containers being used to store other food items.
Ensure single service articles are not reused
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
Observed ceiling tiles in food prep area with dust and dirt build-up
Ensure Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris
39 228.114(a)(5)(D) 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: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Observed black bio growth on the the soda dispensing machine.
Ensure that the equipment is cleaned and sanitized to preclude accumulation of soil or mold.
41 228.66(b) Food storage containers, identified with common name of food..
Observed food storage containers in the walk-in not identified by common name
Ensure Food storage containers, identified with common name of food.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 06/01/2021
Score 92
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
Observed prepared shrimp in reach-in refrigerator without proper use by dates
Ensure use by/ discard dates for potentially hazardous foods are provided for foods kept longer than 24 hours.
Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)
38 228.75(c)(2) Thawing. under running water criteria.
Observed frozen shrimp being thawed at room temperature.
Ensure that potentially hazardous foods are thawed using one of the 4 approved methods.
Shrimp was still frozen, temping at 34F, corrected on site
40 228.112(c)(1) Single-service and single-use articles may not be reused.
Observed potentially hazardous food items in walk-in being stored in single-use articles
Ensure that single-use items are not reused
45 Observed cardboard on the floor in fry area, walk-in and food prep areas.
Ensure that floor is smooth and easily cleanable
228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed containers of potentially hazardous food in walk-in cooler with out lids.
Ensure that food items are protected from cross contamination during storage
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 09/29/2020
Score 85
3 FACILITY WILL NEED TO ENSURE THAT ALL COOKED FOODS THAT ARE PLACED ON THE HOT HOLD LINE ARE MAINTAINED AT 135 DEGREES F AND HOTTER; GREEN BEANS, MASH POTATOES, AND CORN WERE REHEATED TO 165 DEGREES F AND PLACED BACK ON THE HOT HOLD LINE AT 135 DEGREES F, ACCORDING TO MANAGEMENT, ITEMS WERE NOT OFF TEMPERATURE FOR MORE THAN 4 HOURS; * 228.75(f)(1)(A) Hot Hold (135°F or higher).
18 STORE ALL TOXIC ITEMS/SPRAY BOTTLES AWAY FROM SPICES/CLEAN EQUIPMENT AND IN THERE DESIGNATED AREA AFTER USE; * 228.203 Poisonous/toxic materials or chemicals stored properly.
28 PROVIDE LABELS(USE BY/EXPIRATION DATES)FOR COOKED PASTA AND OTHER REFRIGERATED, POTENTIALLY HAZARDOUS FOODS KEPT LONGER THAN 24 HOURS AT FACILITY; ANOTHER OPTION IS TO NOTE THE DAY OF PREPARATION ON THE CONTAINERS AND THEN KEEPING PROCEDURES IN THE ESTABLISHMENT SHOWING THAT THESE SPECIFIC REFRIGERATED, POTENTIALLY HAZARDOUS FOODS ARE USED WITHIN 7 DAYS; * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
32 ESTABLISHMENT SHOULD NOT USE AN OLD SHUCKED OYSTER CONTAINER AS AN ICE SCOOP; ENSURE TO USE A FOOD GRADE(METAL OR PLASTIC)ICE SCOOP; * 228.101(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion- resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
37 KEEP BULK BINS AND OTHER FOOD CONTAINERS WITHIN THE WALK IN FREEZER AT LEAST 6" OFF THE GROUND DURING STORAGE; 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
39 DISPENSING UTENSILS FOR FLOUR AND OTHER BULK FOOD ITEMS SHOULD BE STORED WITH THE HANDLE ABOVE THE FOOD; 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.
46 PROVIDE A LID FOR AT LEAST ONE WASTE RECEPTACLE WITHIN THE WOMEN'S RESTROOM; 228.152(h) Toilet room receptacle, covered.
45 GENERAL CLEANING NEEDED FOR DUST ACCUMULATION IN SOME AREAS OF THE CEILING; CLEAN WALLS WHERE STAINED OR WHERE FOOD SOILS WERE SEEN WITHIN THE FACILITY; VENTS WITHIN THE VENT A HOOD ARE STARTING TO GET DIRTY IN SOME AREAS; CLEAN FLOORS WHERE NEEDED DUE TO FOOD BUILDUP; IN ADDITION, FAN COVERS WITHIN THE WALK IN COOLER WILL NEED TO BE CLEANED DUE TO FOOD DEBRIS BUILDUP; 228.186(b) Cleaning, frequency and RESTRICTIONs..
42 CLEAN HANDLE TO WALK IN COOLER DOOR(FOOD DEBRIS SEEN ON HANDLE); 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
JANTHONYS SEAFOOD CAFE
7210 LOOP 410 NW
San Antonio , TX 78238
Date: 01/06/2020
Score 85
44 Outside grease bin had grease residual on top and dripping down sides. Other areas, such as electrical boxes also had grease residue from splash. Ensure grease waste unit and enclosure is maintained per 228.152(q)(2) Soiled receptacles and waste handling units shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
39 One freezer fan is not working. Ice has built up on lines and drain pain is bent from ice build up inside. Ensure freezer fans are repaired to manufacturer standards. 228.111(a) Good repair and proper adjustment..
37 Prepared food stored in cold units were missing covers. Ensure all prepared food is covered as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
42 Shelves in cold unit reach in are developing rust.
Prep table by stove has a rusty shelf. Ensure All items that have rusted are repaired or replaced.228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
42 Debris was on walls of walk in cooler. Ensure walls are cleaned regularly. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
34 Some small flies were seen in facility. Continue with pest control recommendations for repair and prevention. 228.186(k)(3) Controlling pests. Eliminating harborage conditions.
34 Back door has a gap between door and frame.
Door should be repaired so it fits tightly between door and frame...including the door stirrup. 228.174(e)(1) Outer openings, protected.
37 Avacados had labels remaining on them when on the prep table and being cut. Ensure labels are removed before washing avacados for preparation to ensure proper cleaning. 228.66(e) Raw fruits and vegetables washed.
28 Shrimp in reach in had a prep dated of 1/4. Prepared foods that are kept overnight must had a USE BY date listed on the label. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
39 Seals on cooler by fryers are badly damaged. Ensure seals are repaired or replaced to manufacturer standards as per 228.111(a) Good repair and proper adjustment..
37 Breading was in open prep bins stored directly on freezer floor. All food must be stored as per 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.
9 A dirty table top can openiner was stored directly touching potatoes. Ensure dirty items are never stored above or touching food items. * 228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles.
10 Wall mounted press/dicer above a prep table had aged debris build up. This item should be removed if it will no longer be used. if item will be used periodically, it must be kept clean. 228.113(1) Food-contact surfaces clean to sight and touch.
46 Ensure table top unit with drain is repaired or replaced as per the plumbing code. Plastic wrap and duct tape may not be used for repaired.228.149(e)(2) A plumbing system shall be maintained in good repair.
40 Open box of single use forks had a metal bar resting directly on forks. Ensure metal bar is never placed above or on utensils per 228.125(a)(1) Single-service/ single-use articles shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
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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