Facility
Related Reports NEXUS NEURORECOVERY CENTER OF SAN ANTONIO
227 LEWIS ST
San Antonio , TX 78212
Date: 07/24/2024
Score 94
33 Observed that the three-compartment sink reached 103 Degrees Fahrenheit (F) and then fell to 96 F. Observed that the curbed mop sink reached 91 F and then fell to 90 F. Ensure that the three-compartment sink and the curbed mop sink have hot water that reaches a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The hot water temperature CANNOT be lower than 110 F. The hot water NEEDS to reach and maintain 110 F so that the staff may sanitize and disinfect the food-contact surfaces of the dishes and utensils (essential for removing organic matter). The CFM called a plumber on site to investigate why the hot water is NOT reaching the kitchen. A separate CLOSURE inspection shall be issued.
31 Observed that all three kitchen handwash sinks and the employee bathroom handwash sink were only reaching 94 to 89 F when they are REQUIRED to maintain a MINIMUM hot water temperature of 100 F. Observe that two of the kitchen handwash sinks were 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, liquid dish soap, or hand sanitizer. It MUST be liquid or foam hand soap. 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). 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. 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. 6-301.12 Hand drying provision..
28 Observed a container of cooked Pork Butt with a preparation date of 07/19/2024, but it was missing the Use By date. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as hand-made salsas and prepackaged TCS ingredients, 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.
NEXUS NEURORECOVERY CENTER OF SAN ANTONIO
227 LEWIS ST
San Antonio , TX 78212
Date: 01/25/2024
Score 100 NEXUS NEURORECOVERY CENTER OF SAN ANTONIO
227 LEWIS ST
San Antonio , TX 78212
Date: 09/07/2023
Score 100
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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