Facility
Related Reports SPARKYS PUB
1416 MAIN AV N
San Antonio , TX 78212
Date: 08/05/2024
Score 86
21 Observed that the two Certified Food Managers (CFM) were NOT on-site during today’s routine Food Establishment inspection. Only one Food Handler, a bartender, and the owner were present to answer the inspector’s questions. There MUST always be a Certified Food Manager (CFM) on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the owner and the Food Handler present today become certified so that the CFMs may leave for any of the following reasons: they go on vacation, they take sick days, or if they need to step out to perform a grocery run. The CFM MUST always have an UNEXPIRED certification, and they are responsible for renewing the certification before it expires. Ensure the following: 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.
31 Observed hand soap missing at the handwash sink located at the front of the establishment. 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. The Food Handler got a bag of liquid hand soap and set it near the front handwash sink. Ensure the following: 6-301.11 Hand washing cleanser, availability.
42 Observed that the Igloo cooler had black debris on the top edges. Observed one of the ice boxes at the large bar had black/ dark grey debris growing on the inside right wall (inspector showed the owner that they wiped it away with a sanitizer towel). Ensure that these surfaces are cleaned and sanitized each day before the staff place more ice into the ice boxes. 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, and prevent insects and rodents being attracted. 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 large plumbing pipe and a flexible hose go into the floor drain located to the bottom left of the handwash sink at the large bar. Observed two more plumbing pipes go into the floor drain located to the bottom left of the handwash sink at the smaller bar. Observed one large plumbing pipe go into the floor drain located at the patio bar in the back of the establishment. Ensure that all these plumbing pipes and hoses have at LEAST a one-inch air gap above the kitchen floor or above the highest point of the floor drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above 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. Ensure the following: 5-202.13 Backflow prevention, air gap.
18 Observed a white spray bottle stored below an ice box of the large bar that was unlabeled. Any spray bottle that has been filled with a chemical or pesticide MUST be labeled on the outside to identify the contents within. Ensure that all spray bottles and containers filled with chemicals or pesticides are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). The owner got a marker and labeled the white spray bottle. Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
34 Observed that the back exit door had daylight peering through the bottom of the doorframe (new weather-stripping MUST be installed to block out the daylight). Observed daylight peering through the doorframe of the front entrance. The front door should be refitted, or the establishment may install black foam weather stripping to block out the sunlight. Ensure that all exits and entrances are self-closing and tight-fitting (no daylight should be shining through the doorframes) to minimize the points of entry for pests. Ensure the following: 6-202.15(A) Outer openings, protected.
29 Observed that the establishment staff could NOT produce testing strips. The testing strips MUST be used to test the concentration of the sanitizer they have on hand. Ensure that the three-compartment sink is always stocked with testing strips so that the staff can check if the sanitizer concentrations are within acceptable parameters (50 to 100 Parts Per Million (PPM) for Bleach/ Chlorine sanitizers, and 200 to 400 PPM for Quaternary Ammonium sanitizers). The testing strips MUST NOT be expired. There should be testing strips for each of the three-compartment sinks. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.
SPARKYS PUB
1416 MAIN AV N
San Antonio , TX 78212
Date: 08/07/2023
Score 97
42 Observed dirty inner walls of the ice machine. Ensure that the inner walls and ceiling/ roof inside the ice machine are cleaned and sanitized frequently. 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.
39 Observed ice scooper stored on top of the ice machine. The scooper needs to be stored in the food item with the handle above (to prevent contamination of the food item). The scooper may also be stored in its own bucket that is cleaned and sanitized frequently. 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.
34 Observed multiple gnats in the bar area and in the bathrooms. Observed sun light peering through the bottom of the exit doorframe. Ensure that the staff is practicing good sanitation/ cleaning practices to prevent harborage conditions for pests. Ensure that there is no light peering through any entrance or exit, which also includes windows. Ensure the following: 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-202.15(D) Windows or doors protected against the entry criteria.
SPARKYS PUB
1416 MAIN AV N
San Antonio , TX 78212
Date: 08/04/2022
Score 93
2 Glass display holding cold cuts and cheeses only reaching 55F. Ensure that cold hold units maintain food items temperature at least 45F or lower.
3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking.
31 No hand soap or paper towels at hand-washing sink under front bar. Ensure that all hand sinks are properly provisioned.
6-301.11 Hand washing cleanser, availability.
45 Observed build up of grime and black residue under and around bar. Ensure that cleaning is performed frequently enough to avoid the build up of deleterious substances.
6-501.12 Cleaning, frequency and RESTRICTIONs..
34 Observed flies and gnats in and around bar area. Ensure that pest are properly controlled.
6-501.111(D) Controlling pests. Eliminating harborage conditions.
SPARKYS PUB
1416 MAIN AV N
San Antonio , TX 78212
Date: 11/12/2019
Score 87
28 Soups, cheeses in refrigerator observed to not be labeled correctly with preparation date and discard date.
All prepared foods stored in the cooler for more than 24 hrs must be date labeled and used within 7 days. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. All working spray bottles must be labeled with product name. Do not hang or store working spray bottles on handsink basins or on trashcans.
31 * 228.175(b) Hand washing cleanser, availability. * 228.175(c) Hand drying provision..
32 Refrigerator shelving observed with black residue.
Bottom surface of refrigerator paint worn off- surface must be resealed. Smooth, easily cleanable and non absorbent. * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
Clean cooling vents in refrigerator.
Wipe down and ensure all surfaces and touch points of microwave are cleaned and sanitized.
Counter surfaces under expresso/coffee machine are cleaned and sanitized.
Cake, muffin display cases are not clean to sight and touch. Pay close attention to small,tight areas and crevices.
31 No water available at cafe hand sink. No open food handling is permitted. Visit to follow in 24 hrs. * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Hot water available at 3 compartment sink 126F.
43 Remove residue buildup on cooling vents in refrigerators.
9 Ensure cold plates and tubing do not come in contact with food such as ice.
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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