7210 LOOP 410 NW
San Antonio , TX 78238

Date: 01/09/2025
Score 76

42 Observed spilled beverage splotches on the bottom surface of the Pepsi refrigerator. Observed dirty top surfaces and gaskets of the top-open freezer unit that stored the frozen fried food such as French fries and hush puppies. Observed dirty gaskets and inside surfaces of the freezer unit that stores the frozen breaded fish. Observed dirty handles of a bulk container that NEED to be cleaned. Ensue that all these surfaces, gaskets, and spaces are cleaned and sanitized with sanitizer towel. 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.

19 Observed a leak underneath the kitchen handwash sink near the cold hold unit. The leak appears to come from where the plumbing pipe and bottom of the handwash sink connect. Ensure that a maintenance order is placed so that a plumber comes out to seal/ repair the pipe. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

28 Observed Ceviche with a preparation date of 01/07/2025 but missing a Use By date of 01/13/2025. Observed raw fish with prep and Use By dates from December. The inspector asked the owner if these dates were correct, and they stated no that the fish is fresh. The inspector instructed them that they MUST transfer the Use By date from the original box onto the container they transfer the fish into. Once they tear or cut open the plastic packaging, they should then count it as their “prep” date. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as prepared TCS food, opened packages of dairy and other TCS products such as fish, and opened packages of TCS food that must be refrigerated, 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. 3-501.17(B) Date marking commercially prepared RTE/ TCS food.

9 Observed raw ceviche stored above portioned containers of Tartar sauce. The ceviche should be stored below all Ready to Eat (RTE) and cooked TCS food. Observed an opened package of raw chicken stored above prepackaged seafood, a gallon of milk, and other TCS food. The raw chicken and any other raw poultry MUST be stored on the very bottom shelf. 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.

39 Observed the ice scooper handle directly making contact with the ice it was stored in. Observed a reusable bowl stored in flour. The inspector informed the Certified Food Manager (CFM) that bowls or cups may NOT be used to scoop bulk ingredients since they do not have a handle for the Food Handlers to grab. Therefore, they must touch the rim or sides of the bowl or cup, which they shall not keep track of each time they scoop the bulk ingredients. 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.

18 Observed two separate spray bottles within the kitchen that contained blue chemicals inside. The outside of the spray bottles were NOT labeled with the name of the chemical to identify it. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). Ensure that chemicals and pesticides are stored below or separated from food, beverages, single-use items, and food-contact utensils. The CFM on site used a marker to write the name of the chemical on the bottle and stored it below the syrups and all other food ingredients. Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

34 Observed several gnats in the dry storage area and near the floor drain where the hoses and pipes from the beverage dispensers drain into. The owner shall have to have their licensed, professional pest control service come out and treat this area to prevent the number flying pests from increasing. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. Have all monthly pest control logs/ invoices stored in a folder on site to present to each inspector during each routine food establishment inspection. Observed an electric flying pest zapper equipment stored above a food preparation station. All pest control traps and devices CANNOT be stored above a food preparation station or a food storage shelf. Ensure the following: 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.111(B) Controlling pests. Check premises. 6-202.13 Insect control devices, design and installation.

10 Observed that the concentration of the Bleach/ Chlorine sanitizer at the ware washing machine was below 50 Parts Per Million (PPM). The concentration of the sanitizer was at 10 PPM when the inspector ran it two times. The CFM called the service provider so that they could come out and check the hoses and connections so that the strength of the sanitizer returns to 50 through 100 PPM. The inspector instructed the CFM and dishwashers to DISCONTINUE using the ware washing machine until the service technician verifies that it is dispensing the appropriate amount of sanitizer. Ensure that all food-contact surfaces are being sanitized before being used again during service. Ensure the following: 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. 4-601.11(A) Food-contact surfaces clean to sight and touch.

19 Observed that the pipe from the tea beverage dispenser and the hose from the soda machine were going into the floor drain. The inspector informed the CFM that both the pipe and the hose MUST be cut and raised so that they have at LEAST a one-inch air gap above the kitchen floor. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the kitchen floor. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap.

22 Observed that one of the Food Handlers on site could NOT produce a copy of their Food Handler certification that is not expired. The inspector instructed the Food Handlers to bring physical copies of their certifications on site so that they can present it to the inspector during each routine inspection. . 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 cooks 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. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria.

36 Observed a towel used to wipe down surfaces outside of a red sanitizer bucket. The inspector asked to see the red sanitizer bucket it is supposed to be stored in but there was none at any of the kitchen stations. Cloths / rags used to clean and sanitize Food-Contact and Nonfood-Contact surfaces MUST be stored in the sanitizing bucket between uses (prevent growth of bacteria). If the cloth is very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure the following: 3-304.14(B)(1) Cloths in-use for wiping between uses stored.

31 Observed a Food Handler quickly rinse a lid of a metal pan at the handwash sink. The inspector reminded the Food Handlers that they may NOT wash or rinse dishes at the handwash sink. All dishes MUST be Washed, Rinsed, and Sanitized at the three-compartment sink before they use them again. The inspector also reminded them that all handwash sinks are only supposed to be used for handwashing purposes only. The inspector also observed the kitchen handwash sink in the back missing disposable paper towels. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. The hand soap CANNOT be a bar of soap, liquid dish soap, or hand sanitizer. It MUST be liquid or foam hand soap. Ensure that the basins of the handwash sinks are kept clear. Handwash sink should only be used to wash hands, NOT for storing items, storing dishes/ utensils, washing/ rinsing dishes, or filling up red sanitizer buckets with water. Ensure the following: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 6-301.12 Hand drying provision..

26 Observed that the establishment did NOT have a Consumer Advisories on their menus or on paper notices throughout the establishment. They had one that was on a board stored on the floor. If the establishment serves undercooked or raw food, then they are REQUIRED to post a Consumer Advisory notice either on the menus, on paper notices posted along the walls of the restaurant, or on table tents. The Consumer Advisory should read: "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. At-Risk groups include pregnant women, children, older adults, and persons with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes)". The Food Permit holders MUST inform the consumers of the significantly increased risk through Disclosure and Reminder via menu advisories, a placarded listing of available choices, a table tent, a brochure, or other effective written means. The establishment saying it verbally does NOT count as a form of disclosure and reminder. For now, the establishment MUST cook all raw fish and seafood to the REQUIRED internal ambient temperatures. Fish, shrimp, and ceviche dishes may NOT be undercooked until the notices have been posted. Ensure the following: 3-603.11(A) Consumer Advisory--when needed. 3-603.11(B)(1) Consumer Advisory--Disclosure--description criteria. 3-603.11(B)(2) Consumer Advisory Disclosure---asterisking. 3-603.11(C) Consumer Advisory--Reminder specifications.

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.

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.

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.

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..

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.

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.

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.

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.

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.

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.

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

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.