6934 MILITARY DR W
San Antonio , TX 78227

Date: 04/28/2025
Score 92

34 Observed daylight peering through the middle of the entrance doors. The establishment MUST install weather stripping or some form of barrier to block out the sunlight that shines through the gap between the doors. The establishment may weld a flat piece of metal that blocks out the daylight if it does NOT prevent the door from closing securely. All exits and entrances MUST have a self-closing, tight-fitting mesh screen door that prevent insects and pests from entering the establishment (no daylight should shine/ peer through the doorframe). This shall reduce the points of entry for pests. Ensure the following: 6-202.15(A) Outer openings, protected.

31 Observed that the hot water at the women’s bathroom handwash sink reached 90 degrees Fahrenheit (F) during the start of the inspection. Hot water was being diverted to the three-compartment sink to wash the dishes. By the end of the inspection the hot water reached above 100 F since hot water was not being run at the three-compartment sink. 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. If hot water is being produced at one kitchen sink at a time, then the establishment MUST PURCHASE AND INSTALL A WATER HEATER WITH A LARGER CAPACITY THAT CAN SUPPLY HOT WATER TO ALL KITCHEN AND BATHRROM SINKS DURING ALL HOURS OF OPERATION, ESPECIALLY DURING PEAK HOURS. 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.

24 Observed four prepackaged desserts inside of the refrigerator unit in front of the register where customers may grab them and purchase them. The inspector told the Certified Food Manager (CFM) that they NEED to place labels on the prepackaged desserts or store them in refrigerators behind the register. Ensure that packaged food and beverages placed in a self-serve area of the establishment (where customers may grab the food and take to the register), are given a sticker label that states the five following criteria: 1. Common Name of the food item or beverage. 2. Name of the business/ establishment 3. Full Address of the kitchen where the food item or beverage was prepared/baked. 4. List of Ingredients (from the ingredient that compromises most of the food item, to the ingredient with the lowest amount comprising the dish) 5. Allergens 6. Preparation and Use By dates If the food products are produced and purchased by another licensed food establishment, then that food establishment MUST provide the labels and a copy of their State Manufacturing License. To begin the process of getting a State Manufacturing License, please call: (512) 834-6626. The establishment has the option to store the packaged food behind the front counter (out of customer reach) so that they do not have to place the labeling (ONLY IF PREPARED ON SITE). The establishment MAY NOT PURCHASE packaged food or beverages from cottage food vendors or from vendors that prepare the food or beverages at a private home/ residence. All food and beverages MUST be purchased from a Licensed Food Establishment. Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 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)(4) Label include the name and place of business of the manufacturer, packer, or distributor.

19 Observed that hot water would still leak out of the left faucet of the three-compartment sink. The establishment MUST have a plumber come out to repair or replace the left sink fixture so that the hot water does NOT continue to leak/ run after the handles have been turned off. 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 hoses going into the funneled drains behind the beverage dispensers. These hoses MUST be raised out of the funneled drains and maintain one inch of air above the top rim of the funneled drains. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised 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.

6934 MILITARY DR W
San Antonio , TX 78227

Date: 10/29/2024
Score 94

31 Observed a red sanitizer bucket and a coffee pot inside of the kitchen handwash sink located to the left of the three-compartment sink. The staff quickly removed the bucket and pot when the inspector went up to wash their hands. 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, 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.

28 Observed spam out of the can in a container with dates of 10/28 to 11/06. The inspector educated/ explained to the Certified Food Manager (CFM) and staff that once food has been removed from the original packaging, then it only has seven days to be used. The Use-By date should have been 11/03/2024. The inspector observed Teriyaki sauce/ glaze with dates of 10/23 to 10/28. The CFM explained that it was made recently and still good to use. The inspector warned the staff that they MUST keep up with the prep and discard dates or the inspector shall have to discard the Time/ Temperature Control for Safety (TCS) food due to contamination (has gone past the written down Use-By date). Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced produce, marinated/ sliced raw meats, and cut/ sliced fruits, 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/ tray from the time it is placed inside a cold hold unit or when the package has been opened/ torn. 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. The CFM wrote down the correct dates on each container (for the teriyaki sauce and spam). Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

45 Observed air space behind the curbed mop sink that needs to be power washed/ cleaned out first before the staff attempt to seal it up with caulking. Whatever they place to fill the hole/ gap must have a surface that is flat and smooth by the end of filling it up. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

34 Observed that the front double doors had daylight that could peer through the center of the two doors. This daylight MUST be blocked out with weather-stripping or a middle aluminum bar. All exits and entrances MUST be self-closing and tight-fitting (no daylight should shine/ peer through the doorframe). This shall reduce the points of entry for pests. Ensure the following: 6-202.15(A) Outer openings, protected.

6934 MILITARY DR W
San Antonio , TX 78227

Date: 07/26/2024
Score 98

39 Observed utensils stored in room temperature water that had not been changed out. Ensure the utensils are stored in hot water of at least 135F or in running water. 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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

6934 MILITARY DR W
San Antonio , TX 78227

Date: 02/01/2024
Score 96

41 Ensure all food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

29 Observed cold hold units without thermometers. Ensure all cold hold units contain accurate, working, visible thermometers at all times. 4-302.12(A) Food thermometers provided and accessible.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.

6934 MILITARY DR W
San Antonio , TX 78227

Date: 10/03/2023
Score 85

30 8-301.11.1 Permit Requirement, Prerequisite for Operation. Employee stated that no permit had been purchased and permit was unable to be procured. Establishment has failed to purchase valid permit for the fiscal year. A 10-day NOV is issued.

18 Observed unlabeled chemical spray bottle stored next to food prep items beneath the grill. Ensure all chemicals are properly labeled and stored at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label.

31 Observed hand sink adjacent to three compartment sink unequipped with hand soap or paper towels. Ensure all hand sinks are properly equipped. 6-301.12 Hand drying provision.. 6-301.11 Hand washing cleanser, availability.

41 Ensure all food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

35 Observed employee preparing food without a hair net or hat. Ensure a hat or hair net is worn at all times of food prep. 2-402.11 Hair Restraints effective.

42 ENSURE THE VENT HOOD IT CLEAN TO SIGHT AND TOUCH. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

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 air curtain is always on and in working condition. 6-202.15(D) Windows or doors protected against the entry criteria.

28 Ensure all food items kept for more than 24 hours are properly labeled and dated. 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)

21 Observed no CFM on duty at the time of the inspection. Ensure a CFM is on duty at all hours of operation. 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.

6934 MILITARY DR W
San Antonio , TX 78227

Date: 06/13/2023
Score 89

21 Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training 228.221(a)(4)(A) Certified Food Protection Manager Certification.

21 Observed no CFM on duty at the time of the inspection. Ensure a CFM is on duty at all hours of operation. 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.

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.

37 Observed box of lettuce stored on the floor. Ensure all food items are stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor

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.

28 Ensure all food items kept for more than 24 hours are properly labeled and dated. 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)

22 228.31(d) Food Handler Training criteria. Did not observe food handlers for all employees in food prep. Ensure all food handler certifications are procured during the time of the inspection.

47 8-304.11(K) Notification of the most recent inspection report is available upon request.

42 ENSURE THE VENT HOOD IT CLEAN TO SIGHT AND TOUCH. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

6934 MILITARY DR W
San Antonio , TX 78227

Date: 02/02/2023
Score 96

37 Observed buckets of soy sauces stored on the floor. Ensure all food items are stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

46 Observed a leak beneath the three compartment sink. Ensure the leak is repaired and maintained. 5-205.15(B) A plumbing system 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.

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.

6934 MILITARY DR W
San Antonio , TX 78227

Date: 10/31/2022
Score 98

37 Observed soy sauces and bag of flour stored on the floor. Ensure all food items are stored at least 6 inches above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

35 Observed gravy that had been prepared on the employee personal table for food storage. Ensure all personal food items are kept separately from consumable items for consumers. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.