900 HILDEBRAND W
San Antonio , TX 78201

Date: 07/25/2024
Score 90

31 Observed a canned beer inside of the handwash sink behind the front counter. The inspector educated the staff that beverages, food, towels, sponges, dishes, and any other item CANNOT be placed inside of the basin of the handwash sink. Ensure that the basins of the handwash sinks are kept clear and are easily accessible to the Food Handlers (should only be used to wash hands). The staff moved the beer can out 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.

42 Observed that there was ice and debris on the bottom surface of the freezer unit that NEEDS to be broken up and cleaned off before more packaged frozen food is stored inside. 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. 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.

29 Observed a red sanitizer bucket behind the front counter at the pizza preparation cold hold with a concentration of 500 Parts Per Million (PPM). All Quaternary Ammonium sanitizers must have a concentration of 200 to 400 PPM to wipe down food-contact surfaces. 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.

19 Observed that two plumbing pipes from the ice machine did NOT have the REQUIRED one-inch air gap above the floor drain funnel it empties wastewater into. Observed that the three-compartment sink has plumbing pipes that go into funnel pipes. Since these pipes are NOT fully connected, they shall also require the one-inch air gap above the top rim of the funnel. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the top rim of the floor drain funnel. 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. Ensure the following: 5-202.13 Backflow prevention, air gap.

34 Observed four pest droppings in the cabinet shelving below the Jolly Rancher Slush Machine. Observed twelve droppings under the Sweetened Tea Machine. Ensure that all pest droppings are swept up and thrown away. This shall prevent other pests from smelling the scent of the droppings (attracted to it), and it shall help in figuring out whether if there is new activity the next day. The inspector has instructed the establishment to hire a licensed, professional pest control company to exterminate any pests that enter the establishment. The establishment MUST keep records of their professional pest control invoices so that they may present the most RECENT invoice/ log to the inspector during each routine food establishment inspection. The inspector told the staff that they may perform pest control themselves, but if a live pest is seen on site, then they shall be issued an automatic CLOSURE. If more droppings are observed on the next routine inspection, an automatic First Reinspection with a fee of $103.00 shall be issued. Ensure the following: 6-202.13 Insect control devices, design and installation. 6-501.111(B) Controlling pests. Check premises.

47 Observed that the current Food Permit, the previous Food Establishment Inspection report, and at LEAST one Certified Food Manager (CFM) certification were NOT posted in clear view for customers to see. Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. Ensure the following: 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. 8-304.11(A) Permit posted. 8-304.11(K) Notification of the most recent inspection report is available upon request.

900 HILDEBRAND W
San Antonio , TX 78201

Date: 01/29/2024
Score 94

29 Observed no testing strips at the three-compartment sink. Ensure that the three-compartment sinks are 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). The testing strips MUST NOT be expired. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.

31 Observed a handwash sink to the right of the three-compartment sink missing disposable paper towels. 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 or liquid dish soap. It MUST be liquid or foam hand soap. 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 have cold and hot running water. The hot water MUST reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. Ensure the following: 6-301.12 Hand drying provision..

47 Observed that the establishment did NOT have the Food Handler certifications, or the Certified Food Manager (CFM) certifications stored in a binder on site. The inspector has instructed the establishment to hold copies of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The establishment and Food Handlers are responsible for renewing the certifications before they expire. This rule applies CFM certificates as well. Ensure the following: 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.

37 Observed bags of chips stored on shelves that were too low near 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.

900 HILDEBRAND W
San Antonio , TX 78201

Date: 06/29/2023
Score 91

31 Observed two boxes of napkins, dirty napkins, dirty tongs, a knife, soiled rags, a mop, and several screws inside or blocking the hand wash station in the back room where the three-compartment sink is located. Ensure that the hand wash sink is clear/ empty at all times and is SOLELY used for handwashing. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

45 Observed dirty floors in the backrooms that have the three-compartment sink and the mop sink (Observed broken brown bottle in the mop sink bckroom). Ensure that the floors are frequently cleaned as per: 6-501.12 Cleaning, frequency and RESTRICTIONs.

45 Observed the wall behind the ice machine with large cracks. Observed two missing ceiling tiles in the backroom where the mop sink is located. Ensure 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.

42 Observed that the bottom shelving of the milk cooler was dirty and had dead flies. Observed black debris on outside plastic of the CaribBean Creme machine. Observed counter below the Decaf and Regular coffee machine had stains. Observed dirty soda nozzles (on the outside) that are sticky and have syrup debris built up on it. Ensure all of the listed items are frequently cleaned throughout the week. 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.

37 Observed bottled and canned beverages on the floor of the walk-in cooler and in the main retail room. Observed candies and bags of chips on racks that are not six inches above the floor. Ensure all of the food items listed are raised six inches above the floor as per: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

37 Observed dusty fan frames in the walk-in cooler. Ensure that the dust is removed so that it does not fall on the lip contact surface of beverages. Observed dirty cardboard on the floor of the walk-in cooler where beverages are store on. Ensure cardboard is replaced each time it gets wet or dirty to prevent bacteria growth on the cardboard. Ensure the following: 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.

18 Observed Windshield Wash chemical stored next to bottled sodas on the floor. Ensure chemicals are stored away from food items or below to prevent contamination of the food item. Employee moved them away from sodas. Ensure the following: 7-201.11 Poisonous/toxic materials or chemicals stored properly.

34 Observed exit door near the bathrooms with light shining through the bottom left. Ensure all exits and entrances are tight-fitting to prevent entry of pests. Ensure the following: 6-202.15(D) Windows or doors protected against the entry criteria.