427 LOMBRANO ST
San Antonio , TX 78207

Date: 09/12/2024
Score 90

2 Observed a reddish and green colored meat that smelled of ginger (had no label) with temperatures of 54 degrees Fahrenheit (F), 54 F, and 51 F in three separate spots. The inspector was told by the owner of the business that she prepared it this morning. It was 3:50 PM when the inspector temped the TCS food. Since this was the first time the establishment had food out of temperature, the inspector instructed them to label the container “Not fit for consumption” and to take it home to enjoy personally. If food is temping above 41 F for more than four hours again, then it shall be discarded by the inspector. 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 inspector highly recommends storing TCS food in long, shallow metal pans so that it cools down quicker. The Certified Food Manager should also be taking the time to cool down the TCS food from 135 F to 70 F within two hours, and then from 70 F to 41 F in four more hours. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

31 Observed a container of Dawn dish soap, two scrubbers, and one pipe tube cleaner stored inside of the kitchen handwash sink. The Facility Supervisor and the inspector removed them from the basin of the sink. Ensure that the basins of the handwash sinks are kept clear. Handwash sink should only be used to wash hands, NOT for washing dishes, storing dishes/ utensils, or filling up dishes 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 incorrect dates on bags of marinated raw chicken (08/10/2024 – 12/10/2024) and on julienned carrots and cabbages. The owner explained that the raw chicken was marinated back on 8/10/2024 and then placed into the freezer. It was taken out today (09/12/2024), so it has until 09/17/2024 to be cooked and served. A bag of boiled quail eggs had a preparation date of 09/10 and a Use By date of 09/17. The inspector explained to the owner that they are unintentionally adding one extra day to the Use By date. The prep date counts as the first day and then it is six more days after the prep date. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as marinated raw meats/ poultry and cut/ julienned vegetables, 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. If a TCS food is placed into the walk-in freezer, and then taken out, then the Certified Food Manager and Food Handlers on site MUST keep track of the seven days for the food to be used by. For example, cooked shredded beef that was prepared and cooled down was left in the walk-in cooler for three days, and then placed into the walk-in freezer at the end of the third day. The moment it is moved from the walk-in freezer back into the walk-in cooler or any other cold hold unit the timer starts again. So, the days it takes to thaw the shredded beef and consume it afterwards is four days in total because three days have been used already. Fresh chicken, turkey, ground meat, and ground poultry should be cooked or frozen within 1 to 2 days of the Sell By date. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food.

25 Observed pickled vegetables inside of the walk-in cooler (julienned carrots and cabbage) that were given Use By dates of one month or more. The inspector educated to the owner/ CFM that if they wish to use Use By dates that go past the seven days, then they are REQUIRED to submit a Hazard Analysis Critical Control Point (HACCP) Plan with lab testing that shows proof that their pickling methods allow vegetables to last within the walk-in cooler/ cold hold for a month or more. Until the HACCP plan is submitted along with the lab results, then Use By dates going past seven days is NOT allowed. Ensure that a Hazard Analysis Critical Control Point (HACCP) Plan is submitted to the City of San Antonio to ensure specialized food processes/ handling are safe to conduct within the establishment (does not risk the health and safety of consumers). Ensure the following: 3-502.11(C)(1) Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation. 3-502.11(G) Preparing food determined by the regulatory authority to require a variance. 8-103.11 Documentation of proposed variance and justification.

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

427 LOMBRANO ST
San Antonio , TX 78207

Date: 04/08/2024
Score 98

28 Observed two metal pans inside the walk-in cooler that contained raw meatballs, but both were NOT labeled with preparation and Use By dates. Observed large plastic containers that had chopped cabbage, peeled/ cut carrots, and what appeared to be carrot juice. All of these containers were NOT labeled with preparation or Use By dates. Ensure that the Use By date is labeled on the container within twenty four (24) hours from the time it is placed into the walk-in cooler or cold hold unit. 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. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

427 LOMBRANO ST
San Antonio , TX 78207

Date: 12/08/2023
Score 95

7 Observed a pot of a prepared soup/ broth inside the walk-in cooler. The soup had a preparation date of 12/07/2023. The inspector observed greenish/ grey fuzzy, spherical substance floating at the surface of the soup. Ensure that all food items are in good condition, unadulterated, and safe to consume. Any food item that shows signs of adulteration or contamination NEEDS to be discarded immediately. Any food item that has a foul smell that is NOT normal MUST immediately be discarded. The inspector discarded the soup with the approval of the Facility Supervisor on site. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

42 Observed a black substance growing on the floor of an empty cold hold unit. The cold hold unit was NOT in use and no foods were stored inside. Ensure that all Non-Food 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. 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.

45 Observed that the floors of the walk-in cooler were sticky. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris (which can attract pests). Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

427 LOMBRANO ST
San Antonio , TX 78207

Date: 06/09/2023
Score 94

10 Observed grill and stove area dirty to sight and touch (food debris and grease left over and not cleaned/ scraped up off the grill). Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.

9 Observed packaged pork stored above produce such as limes/ lemons and other Ready To Eat (RTE) food items. Ensure raw food items are stored correctly according to FDA Food Code. Ensure the following: 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.