8410 STATE HWY 151
SAN ANTONIO, TX 78245

Date: 02/03/2025
Score 80

31 Observed that the handwash sink on the line was missing paper towels inside of the paper towel holder and the hand soap was missing (later found to be fallen on a kitchen shelf). Observed that the men’s bathroom handwash sinks did NOT produce hot water that reaches a MINIMUM temperature of 100 F. 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. Even though the bathrooms have hand dryers, the Food Handlers should still have paper towels to use as a barrier when turning off the cold and hot water handles. Please install an automatic or manual paper towel dispenser in each bathroom. Ensure that all kitchen and bathroom handwash sinks have cold and hot running water. The hot water for the handwash sink MUST always reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water should NOT fluctuate or fall below 100 F. Please repair the handwash sink on the wall nearest the dining room door since it took a while for the hot water to arrive to it, and the hot water would go away when the cold-water valve was turned on. Ensure the following:5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. 6-301.12 Hand drying provision.6-301.11 Hand washing cleanser, availability.

28 Observed a metal pan of Pico de Gallo that had a preparation date of 02/01/2025 but it was missing a Use By date of 02/07/2025. Observed a metal container of sliced Pepper Jack cheese with a prep date of 02/02/25 but the Use By date posted was 02/09/25. The inspector told the staff that they went over the Use By date by one day and that it should be 02/08/25. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as opened packages of dairy, cooled TCS food, and opened packages of TCS food that must be kept 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.

2 Observed cooked rice temping at 47 to 48 degrees Fahrenheit (F) inside a cold hold unit on the line. The rice had been out of temperature within the cold hold since 10:45 AM according to the Certified Food Manager (CFM). The CFM quickly moved the container of cooked rice back into the Walk-in cooler so that it could cool back down to 41 F or lower. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. The establishment Food Handlers should lower the internal ambient temperature of the cold hold unit by eighteen degrees or reduce the number of times they open and close it. If temperatures still persist above 41 F, then they should contact a maintenance technician so that they can diagnose why the internal temperatures are still above 41 F (could be it requires more Freon/ refrigerant, the compressor may be faulty, the filters may need to be cleaned/ changed, the coils may need to be replaced, etc.). The CFM did state that the cold hold was faulty and that they shall place a maintenance order to have the internal temperatures below 41 F. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

3 Observed Mashed Potatoes temping between 102 and 103 F inside of the warming rack/ hot hold. The staff stated that the warming rack has been on since 10:50 AM. The inspector has instructed the staff to move the cooked/ reheated TCS food to another hot hold unit/ warming rack that does keep the internal temperature of food at or above 135 F. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds, warming racks, steam tables, ovens, and steamers. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. The CFM had another CFM reheat the mashed potatoes and another container of TCS food to 165 F for at LEAST 15 seconds and then stored them back in the warming rack. They began keeping track of four hours for the hot TCS food in this unit. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

9 Observed a container of raw shelled eggs stored above a container of chopped lettuce that was NOT covered. Observed raw ground beef patties stored above a tray of raw Ribeye steak. The inspector educated the CFM that raw eggs MUST be stored below all produce, fruit, and dairy. Any raw beef MUST be stored above all raw ground beef. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The CFM moved the raw ground beef onto another rack, and the eggs were moved below the lettuce. 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.

19 Observed a leak underneath the right compartment of the two-compartment sink. Observed a leak at the pipes where beverages are dumped near the dishwashing machine. Please have these leaks repaired/ sealed so that dirty water does NOT drip onto the kitchen floor. 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.

19 Observed that the following pipes/ plumbing did NOT have a one-inch air gap above the kitchen floor or raised floor drains: the pipe below the two-compartment sink, the pipe below the ware washing (dishwashing) machine, and one of the pipes below the hose sprayer (CFM sated it comes from the discarded beverage sink). These pipes should either be cut, raised, or both. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the kitchen floor or one inch above the rim of funneled drain. 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.

29 Observed that the ware washing machine was NOT dispensing Bleach/ Chlorine sanitizer since the concentration of the leftover sanitizer was below 50 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes since it is considered toxic. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. The inspector has instructed the CFMs to DISCONTINUE using the ware washing machine until Ecolab comes out and checks why th sanitizer is NOT dispensing during the sanitize cycle. The dirty dishes shall have to be Sanitized by hand at the three-compartment sink. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

27 Observed that the Cres warming rack read 160 F on th thermometer outside but the TCS food inside was temping at 103 degrees Fahrenheit (F). Observed that cooked rice that was cooled down was temping at 47 F and higher inside of a cold hold unit on the line (far left). Ensure that all cold hold units, reach-in coolers, refrigerators, cold tables, and walk-in coolers are sufficient in number and capacity to keep Time/ Temperature Control for Safety (TCS) food and beverages below 41 F and out of the danger zone. If TCS food has been out of temperature for more than four (4) hours, then the TCS food MUST be discarded immediately. Have the technician diagnose why they are not keeping temperature (the Freon/ refrigerant levels could be low, the compressor, the filters, or the coils may need to be replaced, etc.). For now, do NOT use the bottom of the unit until it can keep an internal temperature of 41 F or lower, or keep track of Time when TCS food has been out of temperature (CANNOT exceed 4 hours). Ensure the following: 4-301.11 Cooling, heating, and holding capacities. Equipment.

8410 STATE HWY 151
SAN ANTONIO, TX 78245

Date: 09/26/2024
Score 77

23 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. Establishment did not reach hot water requirements of 100F minimum for all hand sinks and 110F minimum for the three compartment sink at the time of the inspection.

27 Observed cold hold unit with chicken inside at 49F and above. Ensure all cold hold units are capable of maintaining all items at 41F and below. 4-301.11 Cooling, heating, and holding capacities. Equipment.

29 Test strips unable to be provided. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.

34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.

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 the walk in cooler and door handles and the shelves of the cold hold units are cleaned frequently.

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 debris on ceiling tiles above food prep counters and surrounding vents.

2 Observed raw chicken held on ice in a unit at 47F and above. Raw chicken was voluntarily discarded. Ensure all cold hold units maintain the required temperature of 41F and below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). ENSURE ALL COLD HOLD UNITS MAINTAIN A TEMPERATURE OF 41F OR BELOW.

31 Observed hand sink in the front cooks line without adequate hot water. Ensure all hand sinks reach the minimum required temperature of 100F at all times. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

45 Ensure all equipment and surfaces are cleaned routinely. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed a hole in the ceiling above the ice machine. Ensure all holes are sealed. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

31 Observed hand sink occupied with a blender cup. Ensure hand sinks are used for handwashing purposes ONLY at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food.

45 Observed personal items such as phones and drinks stored on top/next to consumable items. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

7 Observed moldy like strawberries in the cold hold unit. (items were discarded). Ensure all food is in good condition at all times or discarded properly. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

47 No up-to-date food permit posted. Correction: Ensure up to date food permit is posted as per 8-304.11(A) Permit posted

20 Observed water unable to drain in the drain beneath the cold hold unit for the chicken wings. Ensure all clogged water is cleaned out and all pipes are fixed so that proper drainage is allowed. 5-403.11(B) Capacity and drainage.

8410 STATE HWY 151
SAN ANTONIO, TX 78245

Date: 05/31/2024
Score 90

2 Cold hold unit had an ambient temperature of 50F. TCS food items (raw chicken and raw jalapeno poppers) were voluntarily discarded. Food items on top were held on ice. No TCS food items will be held in the cold hold unit. Ensure all cold hold units maintain the required temperature of 41F and below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). ENSURE ALL COLD HOLD UNITS MAINTAIN A TEMPERATURE OF 41F OR BELOW.

31 Observed hand sink in the front cooks line without adequate hot water. Ensure all hand sinks reach the minimum required temperature of 100F at all times. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Ensure all hand sinks are properly equipped with hand soap and paper towels. 6-301.11 Hand washing cleanser, availability. 6-301.12 Hand drying provision..

35 2-303.11 Jewelry Prohibition. Observed food handling employees wearing bracelets and watches. Ensure no jewelry is worn on the wrist while food prepping.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed floor, equipment, walls, and kitchen area accumulated with food like debris. Ensure the non-food contact surfaces are clean to sight and touch.

45 Ensure all equipment and surfaces are cleaned routinely. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed a hole in the ceiling above the ice machine. Ensure all holes are sealed. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment. Ensure the back door is self closing and the self closing mechanism is fixed. Ensure all harboring conditions (near soda area in the back) is eliminated. 6-501.111(D) Controlling pests. Eliminating harborage conditions.

43 Ensure all vents are cleaned. 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.

8410 STATE HWY 151
SAN ANTONIO, TX 78245

Date: 01/20/2024
Score 86

41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 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. Observed floor, equipment, walls, and kitchen area accumulated with food like debris. Ensure the non-food contact surfaces are clean to sight and touch.

45 Observed personal items such as backpacks stored next to clean dishes, open drinks without a lid stored directly next to raw chicken being prepped. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

39 Observed ice scoops stored inside the ice bins (bar area). Ensure utensils are properly stored in between use. 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.

2 Cold hold unit in front area on the left had an ambient temperature of 48F. Food items on top were held on ice. Ensure all cold hold units maintain the required temperature of 41F and below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). ENSURE ALL COLD HOLD UNITS MAINTAIN A TEMPERATURE OF 41F OR BELOW.

31 Observed ice and utensils inside the hand sink (bar area). Ensure hand sinks are used for handwashing purposes ONLY at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed multiple hand sinks not equipped with hand soap and paper towels. Ensure every hand sink is equipped with soap and paper towels at all times. 6-301.11 Hand washing cleanser, availability.

35 2-303.11 Jewelry Prohibition. Observed food handling employees wearing bracelets and watches. Ensure no jewelry is worn on the wrist while food prepping.

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 coolers with inaccurate 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.

31 Observed hand sink in the front cooks line without adequate hot water. Ensure all hand sinks reach the minimum required temperature of 100F at all times. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

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

45 Ensure all equipment and surfaces are cleaned routinely. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed a hole in the ceiling above the ice machine. Ensure all holes are sealed. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

8410 STATE HWY 151
SAN ANTONIO, TX 78245

Date: 05/22/2023
Score 78

31 Observed ice inside the hand sink and other items obscuring the hand sink. Observed an employee wash off food in the hand sink that was being prepared for a consumer. Ensure hand sinks are used for handwashing purposes ONLY at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Ensure every hand sink is equipped with soap at all times. 6-301.11 Hand washing cleanser, availability.

37 Observed soda bag directly on the floor and food items without tops. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 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. Observed floor, equipment, walls, and kitchen area accumulated with food like debris. Ensure the non-food contact surfaces are clean to sight and touch.

39 Observed ice scoops stored inside the ice bins. Ensure utensils are properly stored in between use. 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.

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.

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.

28 Observed multiple food items in the walk in cooler that were made in April 2023. All expired food must be discarded timely and properly. 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 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.

7 Observed moldy like sauces in the walk in cooler. (items were discarded). Ensure all food is in good condition at all times or discarded properly. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

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.

47 8-304.11(K) Notification of the most recent inspection report is available upon request. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.

18 Observed chemicals stored directly next to clean ready to serve plates. Ensure all chemicals are stored properly at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly.

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.

45 Observed phones stored directly on prep table during food prep. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

8410 STATE HWY 151
SAN ANTONIO, TX 78245

Date: 11/08/2022
Score 79

30 Food permit was not purchased for the 2023 fiscal year. Ensure the permit is purchased and posted and all late fees are paid for. 8-301.11.1 Permit Requirement, Prerequisite for Operation.

29 Not all refrigerators contained thermometers. Ensure all cold hold units contain thermometers. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing. 4-302.12(A) Food thermometers provided and accessible.

14 Observed employee pick up raw chicken off the floor with gloves on and not wash hands after touching the raw chicken. 2-301.14 When to wash. When to Wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles and: (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) after using the toilet room; (3) after caring for or handling service animals or aquatic animals as specified in 228.44(2) (4) except as specified in §228.42(b) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (5) after handling soiled equipment or utensils; (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (7) when switching between working with raw food and working with ready-to-eat food; (8) before donning gloves to initiate a task that involves working with food; and (9) after engaging in other activities that contaminate the hands.

35 2-303.11 Jewelry Prohibition. Observed food handling employees wearing bracelets and watches. Ensure no jewelry is worn on the wrist while food prepping.

41 3-302.12 Food storage containers, identified with common name of food.. All food storage containers need to be identified with common name.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed floor, equipment, walls, and kitchen area accumulated with food like debris. Ensure the non-food contact surfaces are clean to sight and touch.

15 Observed employee touch ready to ready broccoli with bare hands. Ensure no bare hand contact is done while preparing ready to eat or cooked foods. -301.11(B) Bare hands contact with ready-to-eat foods.

2 Cold hold unit containing chicken at a temperature of 54F. The chicken was discarded (2 small tubs). 3-501.16(A)(2) Cold Hold (41°F/45°F or below). ENSURE ALL COLD HOLD UNITS MAINTAIN A TEMPERATURE OF 41F OR BELOW.

35 Observed employee drinking while food prepping. Ensure no food or drinks are being consumed while preparing food. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

45 Observed food in the cold hold unit that was stated to have been returned from a customer. Ensure all food items that are returned for personal use are kept in a designated separate location from food storage for the establishment. 6-403.11(A) Areas for employees--location.

31 Observed ice inside the hand sink and other items obscuring the hand sink. Observed an employee wash off food in the hand sink that was being prepared for a consumer. Ensure hand sinks are used for handwashing purposes ONLY at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Ensure every hand sink is equipped with soap at all times. 6-301.11 Hand washing cleanser, availability.

39 Observed ice scoops stored inside the ice bins. Ensure utensils are properly stored in between use. 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.

8410 STATE HWY 151
SAN ANTONIO, TX 78245

Date: 07/21/2022
Score 90

14 2-301.14 When to wash.When to Wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles and: (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) after using the toilet room; (3) after caring for or handling service animals or aquatic animals as specified in 228.44(2) (4) except as specified in §228.42(b) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (5) after handling soiled equipment or utensils; (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (7) when switching between working with raw food and working with ready-to-eat food; (8) before donning gloves to initiate a task that involves working with food; and (9) after engaging in other activities that contaminate the hands.

35 2-303.11 Jewelry Prohibition. observed foo handling employees wearing bracelets and watches.

35 2-402.11 Hair Restraints effective. proper hair restraints should be worn during food handling to include beard nets.

45 7-209.11 Other Personal Care Items, Storage. Observed employee beverages stored on top of package food items.

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 date labels are removed from outer wall of food storage containers prior to washing.

41 3-302.12 Food storage containers, identified with common name of food.. All food storage containers need to be identified with common name.

7 3-101.11 Food safe, good condition, unadulterated, and honestly presented. Observed employee contaminate bucket of pickles by dipping contaminated syrup container into bucket to fill bottle with juice.