302 W 1604 N
San Antonio , TX 78245

Date: 06/04/2024
Score 88

21 Certified food manager certificate is expired from all managers. Correction: Ensure a certified up to date food manager is present at all times as per 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.

29 Establishment does not have quat sanitizer testing strips. Correction: Ensure establishment has all sanitizing testing strips that is being used as per 4-302.14 Sanitizing solutions, testing devices.

27 Observed Mutiple cold hold units not able to hold a temp of 41F or lower. Correction: Ensure that all cold hold units are able to hold a temperatuer of 41F or lower as per 4-301.11 Cooling, heating, and holding capacities. Equipment.

9 Observed improper storage of raw meat in cold hold unit near left kitchen entrance. Correction: Ensure that proper storage of raw meat is followed to avoid cross contamination as per 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

18 red bucket sanitizer concertation levels are low. Correction: Ensure that quat sanitizer is between 200-400 PPM as per 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria.

302 W 1604 N
San Antonio , TX 78245

Date: 03/01/2024
Score 88

34 Observed huge moth on ceiling near door entering kitchen. Correction: Ensure any pests are removed from establishment as per 6-501.111(B) Controlling pests. Check premises.

41 Observed food containers with no label of common name of food. Correction: Ensure that food containers have common name of food as per 3-302.12 Food storage containers, identified with common name of food..

28 Observed multiple food items with no date marking that were prepared the day before. Correction: Ensure we are date labeling all food products being held longer then 24 hours as per 3-501.17(A) Date marking prepare on site RTE/ TCS food.

2 Observed multiple trays of eggs being stored next to grill and waffle iron. Temped one egg at 90F and employee said it has been there for 2 hours. Correction: cold hold items need to be held at 41F as per 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.

31 Observed employee using hand wash sink at front to dump and clean coffee pot. Correction: Ensure that hand sinks are only used for hand washing as per 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

35 Observed employee Luch being stored on top of eggs in small refrigeration unit. Correction: Ensure employees' lunch is stored away from customer food as per 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

47 Observed expired food manager certicate. Correction: Ensure food managers certificates are up to date as per 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.

42 Observed rack over prep area with dust on it as well as numerous cold hold units with food debris inside. Correction: Ensure all nonfood contact surfaces are cleaned to sight and touch as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

302 W 1604 N
San Antonio , TX 78245

Date: 05/02/2023
Score 96

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. Ensure removing accumulation of dust from vent above prep area.

21 2-102.11(B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. Observed no valid Food Manager certification. Please ensure a valid CFM.

45 6-501.12 Cleaning, frequency and restrictions. Ensure cleaning under and behind cooking equipment.

302 W 1604 N
San Antonio , TX 78245

Date: 12/15/2022
Score 95

22 228.31(d) Food Handler Training criteria. Observed no Food Handler certifications. Ensure all employees handling foods obtain a valid Food Handler certificate.

42 s. 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 removing accumulation of dust from fans in walk-in cooler.

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. Ensure removing accumulation of dust from vents throughout kitchen area.

37 3-307.11 Preventing contamination from other sources. Miscellaneous sources of contamination. Observed personal items on storage racks. Ensure designated area for personal belongings to prevent contamination.

302 W 1604 N
San Antonio , TX 78245

Date: 05/16/2022
Score 80

2 Observed raw beef patties, and raw fish filets, in cold hold unit, at improper cold hold temperatures. Unit was not holding proper temperatures. Observed cole slaw in one unit, as well as ham slices and peaches, in different unit, to not be at proper cold hold temperatures.

10 Thorough cleaning of all cold hold units, around lids, display cases, storage areas, etcto remove food buildup along edges and to remove debris along interior and exterior.

20 Leak from drain part under left compartment of 3 compartment sink, near ware washing machine. Leak should be corrected and allow proper draining into proper drains.

27 The following cold hold units, were not in good condition, and holding proper cold hold temperatures of 41 degrees and below: -unit to left of bun toaster area read 53 degrees ad foods were not at proper cold hold temperatures -unit to right of bun toaster area read 50 degrees and foods were not at proper cold hold temperatures -unit where fish and beef patties are stored read at 60 degrees. -salad bar unit should be serviced -pie reach in cooler at 54 degrees F and not being used at this time, due to issue. All units in establishment should be in working condition and if for cold hold, should be at 41 degrees F and below. Units should be in sound condition with gaskets that are in good repair. Units should not have pooling water at bottom, where foods are being stored. Units should be thoroughly cleaned, sanitized, and organized to maintain cleanliness. Units should have working thermometers in place at all times, in an area nearest door.

29 Ensure that all thermometers in cold hold units, are in working condition. Some of the thermometers observed today, were not working properly.

32 -Food containers that have cracks should be disposed and replaced. -cutting boards with deep scarring should be replaced and non longer used for service -gaskets in cold hold units, should be replaced immediately

34 Observed high presence of flies and fruit flies near ware washing area, ice machine near walk in cooler, and in dining area near salad bars. Ensure that proper pest service is conducted to eliminate insect presence. Ensure to eliminate source of humidity and water presence.

37 Ensure to cover all foods in all refrigeration units when being stored. Ensure to not store any food containers and packages on pooling waters in cold hold units.

42 Thorough cleaning of floors, walls, ceiling tiles, vents, exterior of ice machines, fryers, etc to remove all buildup, dust buildup, grease buildup, etc.

47 Fryer that has not been in service for a few months, due to leak, should be removed from area, if not going to be repaired. Unit is a source for harborage, as it too has much grease buildup along areas. Unit is currently in place and not in use.

45 Floor tiles that are missing and pooling much sewage water, should be filled in and repaired as needed, throughout establishment. Baseboard area as you enter walk in freezer, should be sealed and repaired. Ensure that all physical structure surfaces are smooth, easily cleanable, and non absorbent.

302 W 1604 N
San Antonio , TX 78245

Date: 12/06/2021
Score 82

2 Observed cold hold units storing foods (i.e. ham, cheese, pico de gallo, sausage, etc) at improper temperatures ranging between 44-55 degrees F. Ensure that all foods maintained in cold hold units are stored at proper cold holding temperatures of 41 degrees F.

10 Observed clean dish wares on rack near walk in cooler, sitting on surfaces with debris and live roaches. Observed Cold hold units and racks in cold hold unit to have buildup of food and mold debris. Observed ice machine panels and interior to have much mold buildup. Observed containers where foods are stored in waitress station, such as break packages, individual brown sugar packages, etc to have buildup. Ensure to properly clean and sanitize all food contact surfaces to remove buildup. Maintain areas where clean wares and food are stored.

20 Observed container filled with sewage water under pipe at three compartment sink. Ensure that leak is corrected properly and sewage water drains into proper sewage drains.

27 Observed cold hold units (3), next to and in between grills and stoves, to not hold proper cold holding temperatures. Thermometers in units read between 46 and 65 degrees F. Ensure that all refrigeration units are properly able to hold cold temperatures of 41 degrees F and below at all times.

32 Observed torn gaskets along cold hold unit doors, observed broken deep freezer lid, observed floor tiles that are broken and missing, to be pooling water and food debris. Ensure that all food contact, food storage surfaces are smooth, easily cleanable and non absorbent.

34 Observed live roaches along wall near walk in cooler, on shelf where clean wares are stored, in cold hold unit at front cooking line, on office wall, and in ice machine. Last pest service conducted on 11/24/21 and 10/7/21 by Massey. Ensure to provide pest control service to remove pest infestation, as well as to conduct deep cleaning of all surfaces and items noted in report violations.

39 Ensure clean wares are stored on clean racks and containers.

42 Thorough cleaning of all food and non food contact surfaces, including but not limited to walls, floors, equipment exterior and interior, cold hold display cases, shelves, racks in coolers, clean dish rack, vents, along edges of door swivels of refrigeration units. Ensure that all surfaces are thoroughly cleaned and sanitized and that all debris of food and grease buildup is removed.

43 Adequate lighting should be available in reach in refrigeration unit where sausage patties are stored. Light was not available for proper cleaning.

45 All personal items should be store in a designated employee area away from food and food contact surfaces. Missing and broken floor tiles should be filled in to allow floors to be smooth, easily cleanable and non absorbent. Eliminate pooling water.

302 W 1604 N
San Antonio , TX 78245

Date: 09/21/2021
Score 91

2 FACILITY WILL NEED TO ENSURE THAT ALL FROZEN AND REFRIGERATED, POTENTIALLY HAZARDOUS FOODS ARE KEPT AT A FROZEN TEMPERATURE OF AT LEAST 20 DEGREES F AND BELOW AND AT A COLD HOLD TEMPERATURE OF 41 DEGREES F AND BELOW; PACKAGE OF UNCOOKED, FRENCH FRIES WERE DISCARDED; REACH IN FREEZER WAS OBSERVED AT AN AMBIENT TEMPERATURE OF 72 DEGREES F; MAKE SURE TO SERVICE EQUIPMENT PRIOR TO USING IN THE FUTURE; FACILITY ALSO HAD A SMALL REACH IN COOLER TO THE RIGHT OF THE STOVE THAT WAS SHOWING AN AMBIENT TEMPERATURE RANGING FROM 49 TO 55 DEGREES F; INTERNAL TEMPERATURE OF SOME OF THE REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS WITHIN THE REACH IN COOLER(DELI MEATS/SHREDDED CHEDDAR CHEESE/ETC.)WERE OBSERVED AT TEMPERATURES RANGING FROM 52 TO 65 DEGREES F; MANAGMENT INFORMS ME THAT THESE ITEMS ARE USED RAPIDLY AND USUALLY USED WITHIN ONE HOUR OR LESS; INFORMED MANAGEMENT THAT THEY SHOULD KEEP THE LID TO THE REACH IN COOLER CLOSED WHENEVER THEY ARE NOT USING THE EQUIPMENT; ALSO, FACILITY SHOULD USE TIME STAMPS TO MARK THE TIME WHEN THE FOOD WAS REMOVED FROM TEMPERATURE CONTROL AND ENSURE TO CONSUME, USE, OR DISCARD THIS FOOD WITHIN 4 HOURS, NOTING 4 HOURS PAST THE TIME WHEN THE FOOD WAS PLACED WITHIN THE COLD HOLD UNITS; THIS FOOD HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS, ACCORDING TO THE MANAGER; FOR THIS REASON, THE FOOD ITEMS WERE NOT DISCARDED; HOWEVER, THIS SHOULD NOT BE RE-VIOLATED IN THE FUTURE AND IF FACILITY CANNOT KEEP HAZARDOUS FOODS AT A COLD HOLD OF 41 DEGREES F AND BELOW, THEN FACILITY WILL NEED TO SHOW PROOF THAT THEY ARE USING TIME AS A PUBLIC HEALTH CONTROL; * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

9 DO NOT STORE THE CONTAINER HOLDING CRACKED, EGG YOLKS ABOVE THE LETTUCE WHILE STORED WITHIN THE WALK IN COOLER; MAKE SURE TO FOLLOW THE STORAGE HIERARCHY SHEET POSTED ON THE OUTSIDE OF THE WALK IN COOLER DOOR; * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

38 ENSURE TO USE PROPER THAWING TECHNIQUES FOR PACKAGES OF SHREDDED CHEESE; THIS TYPE OF FOOD PRODUCT SHOULD NOT BE THAWED OUT AT ROOM TEMPERATURE; PRODUCT SHOULD BE PLACED UNDER RUNNING WATER(70 DEGREES F)OR BE PLACED WITHIN THE WALK IN COOLER/REACH IN COOLER A DAY OR SO PRIOR TO HELP THAW THE PRODUCT CORRECTLY; 228.75(c)(2) Thawing. under running water criteria.

45 DO NOT STORE EMPLOYEE DRINKS(GATORADE BOTTLES)THAT HAVE BEEN OPENED ABOVE FOOD PRODUCTS USED FOR THE CONSUMER; EMPLOYEE DRINKS SHOULD BE STORED WITHIN REACH IN COOLERS BELOW AND AWAY FROM FOOD PRODUCTS USED FOR THE PUBLIC OR A SEPARATE REACH IN COOLER(ONLY FOR EMPLOYEES)SHOULD BE USED; 228.183(a) Areas for employees--location.

45 GENERAL CLEANING IS NEEDED ON FLOORS/BASEBOARDS/WALLS WHERE FOOD SOILS WERE SEEN; ENSURE TO CLEAN AREAS UNDERNEATH AND BEHIND SHELVES AND OTHER EQUIPMENT WHERE VISIBILITY IS LOWER; CLEAN CEILING TILES AND OTHER AREAS NEAR THE CEILING WHERE DUST ACCUMULATION WAS PRESENT; 228.186(b) Cleaning, frequency and RESTRICTIONs..

42 CLEAN BLUE BREAD RACKS DUE TO STICKY FOOD RESIDUE SEEN; CLEAN OUTER SURFACES TO EQUIPMENT(FRYERS, STOVES, AND REACH IN COOLERS/FREEZERS) WHERE FOOD SOILS AND GREASE BUILDUP WERE SEEN; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris; 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

302 W 1604 N
San Antonio , TX 78245

Date: 06/25/2021
Score 80

2 Observed ranch dressing, sliced tomatoes, tuna salad, diced ham, sausage not at proper cold hold temperatures. Items ranged from 55 degrees F to 67 degrees F. Ensure that all cold hold units are maintained at 41 degrees F and below. All items in units that were not working, were to be removed and placed in working cold hold units, or on ice. Items were not discarded based on still being under time control of 4 hours.

6 Foods not held longer than 2-4 hours but proper discard time markers were not observed. Maintain log/labels as to when foods should be discarded when not held at proper cold or hot holding temperatures.

10 Edges of cold hold display cases, edges of ice and fountain drink dispensers, racks where foods are stored, should be properly cleaned to remove buildup. Shelves where paper wares are stored should be cleaned to remove buildup of dust, food debris. Ensure that all surfaces where food, wares, and single service paper goods, are stored, are cleaned and sanitized.

27 Cold hold units in front serving area and kitchen should be serviced to ensure proper cold holding temperatures. Units that were not properly working at this time, were to remove foods into units that were working. If doors and/or lids are unable to close properly, ensure to make repairs needed. Unit next to grill read at 60 degrees F. ****ESTABLISHMENT MUST SERVICE ALL UNITS TO ENSURE THEY ALL ARE PROPERLY WORKING AND ABLE TO MAINTAIN PROPER TEMPERATURES****

29 Thermometers should be available in all refrigeration units.

32 Gaskets in cold hold units should be in good repair. Gaskets were torn, holding much water/food debris.

34 Presence of flies in dining area, near service line, and in back kitchen area. Observed one dead fly next to uncovered compartment of ice, at beverage station. Ensure to cover all foods in units, with lids to ensure to prevent contamination. Ensure that area is treated by licensed pest control technicians. Observed dead roaches inside refrigeration unit. Along edge of exterior under cutting board area, about 15 live roaches were observed. No other roaches observed in other units, walls, floors, etc. Establishment was inspected for roaches and unable to determine presence of any more. Unit where roaches were, was removed to exterior and another unit will be placed in that location. Most recent pest control receipt was not provided at this time. Pending copy from manager via email. Please ensure to treat establishment and record any receipts for future services. If roaches are observed at time of 1st Reinspection, establishment may be closed at time of 1st Reinspection.

36 Cloth towels should only be used and stored in sanitizer immediately after each use.

37 All foods in refrigeration units should be covered when not in use. Observed shelves above foods in units and at hot hold units, that are not covered and surfaces above these foods are dirty and able to contaminate foods.

42 Exterior of units (hot and cold), sides of grills, interior and exterior of fruers, edges of cold hold units, etc should be cleaned to remove all buildup. Floors near fryers have much accumulation of food debris and grease. Remove all debris from equipment, walls, floors, venthood, etc.

45 Personal clothing articles and shoes should not be stored on rack where clean wares are stored. Personal drinks should not be stored in cold hold units next and above foods used for customers. Ensure that all personal items are stored in a designated area provided by establishment. Ensure that all personal drinks are stored in a cup with lid and straw. Floor tiles that are missing are filled with pooling water/grease mixture. Leaks at fryers are occurring when oil is poured into units. Maintenance should occur to repair such items, causing floor tiles to corrode. Ensure to fill in floor tiles.

302 W 1604 N
San Antonio , TX 78245

Date: 04/26/2021
Score 83

10 Ice machine interior panel should be cleaned to remove black/pink residue. Properly clean and sanitize surfaces routinely to prevent buildup. Thorough cleaning of all refrigeration units (both cold hold and reach ins) where foods are being stored. Remove all buildup of food debris and water accumulation at bottom of unit (in middle of line)

20 Hand sink closest to ware washing machine, had leak from drain pipe. Small red pail being used to collect waste water. Ensure that leak is repaired to properly dispose of any waste (sewage) water

27 Facing cooking line, the cold hold unit on far right was reading at 60 degrees F. Unit had lid opened and was closed during inspection to check cooling temperature. Ensure to have unit serviced and verified that unit is able to maintain foods at 41 degrees F and below. **Ensure all units are able to hold 41 degrees F and below.

29 Establishment provided incorrect test strips. Strips provided were Precision QAC QR5. Provide proper chlorine test strips. Inspector checked concentration, which was properly calibrated. Maintain sanitization between 50-100ppm

32 Rubber insulation gaskets of reach in and cold hold units were torn and peeling. Ensure that all gaskets are replaced and are smooth, easily cleanable, and non absorbent. Black plastic edging on cold hold units where condiments are stored, appeared to be chipped and small parts missing. Ensure that these surfaces are smooth, easily cleanable, and non absorbent. Ensure to prevent any chipped pieces from falling into foods.

36 Cloth towels that are used to wipe down surfaces, should be stored in sanitizing solution immediately after each use. Observed cloth towels sitting on prep areas. Ensure to prevent cloth towels from hanging off waists of employees, or to line waffle making areas. Ensure cloths are maintained clean, dry, and free of food debris.

37 Uncovered buckets of cole slaw was being stored on top of pooling water in cold hold unit. Observed sausage patties, chorizo, cheese, etc, being stored in reach in coolers, without being properly covered. Ensure that all foods are covered when stored in refrigeration units. Ensure to only store foods on clean and dry surfaces. Unit should be serviced to correct pooling water situation.

39 Plastic bowels should not be used to scoop diced potatoes. All utensils should have handle sitting up and out of food. Observed spoon with handle laying on chorizo. Ensure to use proper utensils for scooping of foods. Corrected.

42 Thorough cleaning of all refrigeration units' interior. Remove buildup along refrigerator racks/shelves and walls. Remove buildup along side of grills and buildup along cold hold unit lines where condiments are stored. Vents can be cleaned to remove grease buildup.

45 Observed personal cell phone and uncovered and canned/bottled beverages on bakery prep table and in cold hold unit. Ensure that all personal drinks are stored in a sturdy cup with lid and straw, in an employee designated area. All personal items should also be stored in employee designated area. Observed small sections of missing floor tiles, where water is pooling. Ensure to fill in missing tile pieces to make floors smooth, easily cleanable, and non absorbent.

302 W 1604 N
San Antonio , TX 78245

Date: 08/03/2020
Score 95

47 228.248(1) Post the permit in a location in the food establishment that is conspicuous to consumers. At the time of inspection there was an expired permit posted. There shall be a valid permit posted in view of public. If you have misplaced your permit, you can obtain a replacement copy from the health department help desk at 1901 S. Alamo. The license replacement fee is $15.45. Once a replacement copy is obtained it shall be posted in public view.

39 Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies, pallets, racks and skids that are designed as specified under 228.106(v) of this title. At the time of inspection, there was boxes of food stored on the floor in the walk in cooler

25 228.186(k) Controlling pests. The presence of insects, rodents and or other pests shall be controlled to eliminate their presence on the premises by (3) using methods, if pests are found, such as trapping devices or other means of pest control as specified under 228.204(b) and 228.208(b) and (c) of this title. At the time of inspection, there was a roach crawling under the mini cold hold unit in the kitchen.

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. At the time of inspection, there was food debris on the floor in the kitchen and walk in cooler

302 W 1604 N
San Antonio , TX 78245

Date: 11/13/2019
Score 96

34 228.186(k)(2) Controlling pests. Check premises. There are some evidence of roaches that are located underneath the grill.

32 * 228.104(a) Cleanability. Food-contact surfaces. Ensure to clean the utensil storage containers. Correct on the spot.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The area where the ice maker machine is located has grease and grease around the surrounding walls and floor.