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.