1416 HILDEBRAND W
San Antonio , TX 78201

Date: 07/19/2024
Score 84

28 Observed that all the pots and pans that contained Time/ Temperature Control for Safety (TCS) food inside of the walk-in cooler did NOT have any form of labeling that displays the name of the TCS food, the preparation date, and the Use By date. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as hand-made salsas and sauces, 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.

37 Observed that all the pots and pans that contained TCS food were missing a form of lid, cover, or plastic wrapping to prevent any form of environmental contamination inside of the walk-in cooler. Ensure that all food and beverages stored inside of the walk-in cooler have a form of cover, lid, or food-grade plastic wrapping to prevent environmental contamination (example: water leaking from above). Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

40 Observed two Styrofoam cups inside of a deep container of lemonade and a rectangular pan of salsa roja. The inspector explained to the Certified Food Manager (CFM) that any single-use dish or utensil may only be used ONCE before they must be discarded into the trash. The inspector highly recommended using reusable food scoopers or long ladles. Ensure that single-use dishes and utensils are only used once and replaced if Food Handlers wish to scoop the container of food again. Ensure the following: 4-502.13(A) Single-service and single-use articles may not be reused.

34 Observed three dead pests inside of a Rubbermaid cooler that was empty. Observed three dead pests below the chemical storage shelving in the back right corner of the establishment. Observed five dead pests on the rim and inside a top-open freezer unit. Ensure that all dead pests are swept up and thrown away. This shall help in figuring out if there is any new activity the following day. Ensure the following: 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

34 Observed five live pests concentrated inside a freezer unit within the gaskets. The inspector instructed the owner to clean out the freezer unit (inside, outside, and within the panels). The inspector has also instructed the owners to hire a licensed, professional pest control company to come by and fumigate the freezer area and the entire establishment within thirteen days (by end of day 07/31/2024). Ensure that Food Handlers are practicing safe sanitary practices to reduce the likelihood of pests from becoming attracted to sources of harborage. If live pests are still observed by the scheduled First Reinspection date, then a Closure may be required. Ensure the following: 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-202.13 Insect control devices, design and installation.

7 Observed live pests crawling along the gaskets inside one of the Freezer units. In order to avoid an imminent health hazard, the inspector instructed the staff to discard all of the frozen food stored inside this freezer unit. Ensure that all food and beverages are in good condition, unadulterated, and safe to consume. Any food that shows signs of adulteration or contamination NEEDS to be discarded immediately (example: observing live pests, dead pests, metal shards, glass shards, dust, and any other foreign material). Any food item that has a foul smell that is NOT normal MUST immediately be discarded. This shall prevent further contamination of foods stored nearby. The Certified Food Manager (CFM) discarded the frozen food into the trash and the inspector poured bleach over it. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

42 Observed dirty outside surfaces of the Toastmaster Pro Series unit that had food debris build up. The inspector told the staff to do a deep clean of the nonfood-contact surfaces in the kitchen. 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.

15 Observed that the Certified Food Manager (CFM) bare-handled three cooked, Ready to Eat (RTE) tortillas that were going to be used to prepare tacos. The inspector told the CFM that they MUST wash their hands with hot water and soap before donning new, clean gloves to handle RTE food. Ensure that the staff are wearing gloves when cooking, preparing, or modifying food (Example: handling cooked tortillas while assembling tacos). A form of barrier is also allowed between the bare hand and the food item (example: food-grade paper, food-grade thin plastic wax paper, a utensil, aluminum foil, etc.). No bare handling is allowed unless the Establishment submits a Variance Plan to the Food and Environmental department of San Antonio. The Variance Plan MUST be APPROVED by the Food and Environmental Services Manager for their Bare Hand Contact Plan. If a food item is going through a “kill step” (heated up to 135 degrees Fahrenheit (F) or higher, depending on the Time/ Temperature Control for safety (TCS) food item), then bare-handling is permitted (Example: Raw chicken that was chopped up to be cooked to 165 degrees Fahrenheit (F) for at least fifteen seconds). Ensure the following: 3-301.11(B) Bare hands contact with ready-to-eat foods.

18 Observed three separate spray bottles that contained Degreaser, Pine Sol Disinfectant, and a blue chemical liquid respectively, were NOT labeled with the name of the chemicals on the outside. 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). Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

45 Observed gaps in the wall in the mop sink closet. Ensure that these gaps are sealed with caulking or expanding foam spray. Ensure that all walls, floors, and ceilings are smooth, 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.

45 Observed equipment and items on site that had no use or purpose within the establishment. These items and equipment MUST be removed from the establishment so that they do NOT become a potential harborage space for pests. Ensure that any equipment or items that serves no purpose or has no use within the establishment is removed from the establishment or discarded. This shall minimize the chance of pests nesting inside of the equipment. Ensure the following: 6-501.114 Maintaining premises, unnecessary items and litter.

1416 HILDEBRAND W
San Antonio , TX 78201

Date: 03/01/2024
Score 90

9 Observed raw ground beef in a container stored above a container of cooked Barbacoa. Ensure that raw animal meats are stored below Ready to Eat (RTE) and Time/ Temperature Control for Safety (TCS) foods and beverages. Ensure proper raw animal food storage. The owner moved the container of raw ground beef below the barbacoa. 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.

28 Observed that none of the containers or large, deep pots inside the walk-in cooler had labels that state the name of the food, the preparation date, and the Use By date. The owner explained that they write the dates on the wrapping on top of the containers, but they get removed when used. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverage, such as hand-made salsas or sauces, made 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. One of the owners began placing labels on the containers of food. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

31 Observed a soap bucket inside of the basin of the kitchen handwash sink. Observed that the bathroom handwash sink was NOT producing hot water (hot water reached 72 degrees Fahrenheit (F)). Ensure that the basins of the handwash sinks are kept clear (should only be used to wash hands). Ensure that all kitchen and bathroom handwash sinks reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water for the handwash sinks CANNOT be lower than 100 F. The owner removed the soap container out of the basin of the handwash sink. 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. 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.

21 Observed that one of the owners only had Food Handler certification. The other owner is required to get a Certified Food Manager (CFM) certification. 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. Inspector highly recommends that both owners become CFMs in case one owner to run an errand or in case of emergency. The CFM MUST always have an UNEXPIRED certification and they are responsible for renewing the certification before it expires. Ensure the following: 228.221(a)(4)(A) Certified Food Protection Manager Certification. 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. 2-102.12(A) At least one certified food protection manager must be employed by each establishment. 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.

37 Observed raw food packaged in boxes on the floor of the walk-in cooler. The inspector instructed the owner to store them on crates so that they are six inches (6”) off of the floor. Ensure that all food items, including beverages and bags of ice, are stored at LEAST six inches (6”) above the floor. Storing food items and beverages above the kitchen floor shall prevent environmental contamination from insects, rodents, and sanitizer from mopping. Ensure the following: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

1416 HILDEBRAND W
San Antonio , TX 78201

Date: 11/14/2023
Score 91

9 Observed raw, packaged beef stored above a pot of beans/ frijoles. Observed raw, shelled eggs stored above corn. Ensure the correct order for raw meats to prevent cross-contamination. The food handlers began rearranging their food storage inside of the walk-in cooler. 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.

28 Observed that most of the cooked/ prepared food within the refrigerators and walk-in cooler did NOT have labels that stated the common name of the food, the preparation date, and the Use-By date. Ensure that any Time/ Temperature Control for Safety (TCS) food items or beverages, such as hand-made salsas or sauces, made within the establishment are given a label that states the Common Name of the Food (to identify the food within the container), the preparation date, and a Use By date after twenty-four (24) hours of storage on site. 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 dates are correct. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

29 Observed that the three-compartment sink did NOT have testing strips supplied nearby. The establishment is in the process of purchasing Bleach/ Chlorine testing strips for the three-compartment sink. 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). Ensure the following: 4-302.14 Sanitizing solutions, testing devices.

29 Observed that the buckets used to wipe down food-contact and nonfood-contact surfaces only had soap and water. Ensure that the buckets are labeled “Bleach Sanitizer” (until the establishment purchases red sanitizing buckets) and that they have the correct concentration of Bleach. 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. 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. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

41 Observed that many food items and beverages within the refrigerators and within the walk-in cooler did NOT have labels that had the common name of the food written on it. Ensure that bulk containers are labeled on the outside with the common name of the food. Ensure that these labels are rewritten or replaced when they become too faded or scratched out (unreadable). Ensure the following: 3-302.12 Food storage containers, identified with common name of food..

35 Observed flan that belonged to an employee stored underneath a cut pineapple. Observed a personal dessert stored inside a freezer unit where bags of ice were stored. Ensure that all employee beverages have a secure lid/ cover and stored below Ready to Eat (RTE) and Time/ Temperature Control for Safety (TCS) food items on a tray (tray catches liquids if the drink falls over). Employee beverages may also be stored in a drink holder rack that is added to a wall. Ensure personal food items are stored underneath RTE and TCS food items or beverages that are sold to clients. Ensure the following: 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.