427 LOMBRANO ST
San Antonio , TX 78207

Date: 09/12/2024
Score 89

29 Observed a thermometer missing in the cold hold unit across the reach-in cooler. Observed another cold unit across the flat grill station missing an internal thermometer. The CFM grabbed two extra thermometers and placed one in each of them. The inspector reminded the CFM not to push them towards the back of the cold hold (must be kept near the door/ opening. Ensure all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the cooler so that food handlers can check if the cold hold is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F), and 32 F for freezers). Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.

2 Observed a container of Lo Mein noodles with temperatures of 48 degrees Fahrenheit (F), 51 F, and 54 F. They were out for ten minutes near the hot preparation stations, so the CFM had three hours and thirty minutes to get it back down to 41 F. Observed several Time/ Temperature Control for Safety (TCS) food inside of the cold hold unit located across the flat grill: Sliced Tomatoes: 48 F, 48 F, and 50 F Lo Mein Noodles (prepared last night): 47 F, 47 F, and 48 F Cut Carrots: 47 and 48 F Ground Beef: 48 F, 49 F, and 48 F The Lo Mein noodles NEED to be discarded since they have been out of temperature for more than four hours. 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 establishment should correct these factors that contribute towards high cold hold internal temperatures: 1) Limit the number of containers that are placed inside of the unit. Placing too many large, deep containers could prevent the cold air from circulating throughout the unit. 2) Limit the number of times that the Certified Food Manager (CFM) or Food Handlers open and close the cold hold unit or leave it open. If the staff is continuously opening the cold hold unit, warm moist air shall enter and freeze over the coils that keeps the unit closed. 3) Push the TCS product to the back of the cold hold units. If the product is stored at the front, then it shall be difficult to keep it at 41 F. 4) Change out the loose gasket below the right door of the cold hold unit. Loose/ torn gaskets can cause the doors to NOT close securely and allow cold air to escape out of the unit. 5) Lower the temperature settings for these cold hold units down to 34 to 35 F. If lowering the internal temperature does not make a change, then place a maintenance order to schedule a service technician to figure out why the cold TCS food does NOT stay at 41 F (Example: adding more Freon/ refrigerant, repairing the compressor, changing the coils, etc.) 6)Lower the ambient room temperature so that the cold hold units do NOT continue to suffer and break down. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

9 Observed logs of ground beef inside its plastic packaging stored directly on top of prepackaged raw pork. Observed raw, shelled eggs stored above whole produce such as cabbages and prepackaged, TCS dairy cartons. Ensure that raw meats are stored below Ready to Eat (RTE) foods such as chopped vegetables, cooked foods, and whole produce. Ensure the correct order for raw meats to prevent cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The CFM took the time to take the raw meats out and rearrange them so that they no longer could cause risk or cross-contamination. The ground beef was placed on a long pan separate from the container of raw pork (both prepackaged/ plastic-wrapped). The eggs were placed at the very bottom and given space from the whole cabbages. 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.

27 The cold hold unit across the flat grill was NOT keeping the Time/ Temperature Control for Safety (TCS) at 41 F or lower. The TCS food were temping between 47 F and 50 F. The inspector informed the CFM to have the unit serviced/ checked out since all the food was too high in temperature. For now, the CFM may only store bread, whole vegetables, and fruits, and any other Ready to Eat (RTE) food inside of it. All TCS food shall have to be moved to the other cold hold unit or reach-in cooler. Ensure that all cold hold units, reach-in coolers, refrigerators, cold tables, and walk-in coolers are sufficient in number and capacity to keep Time/ Temperature Control for Safety (TCS) food and beverages below 41 F and out of the danger zone. If TCS food has been out of temperature for more than four (4) hours, then the TCS food MUST be discarded immediately. The inspector instructed the CFM to add this cold-hold unit to their list of maintenance orders. Ensure the following: 4-301.11 Cooling, heating, and holding capacities. Equipment.

42 Observed that the top of the pipe hanging on the wall next to the Wok sink was dirty (whole egg broken on top of the pipe). Observed food debris accumulation on the collection tray below the wok station and inside of the empty cold hold unit. Observed dirty inside surfaces of the cold hold unit that was not keeping the TCS food in temperature, and dirty top surfaces below the cold hold cover. These surfaces NEED to be frequently wiped down with a sanitizer towel to prevent food debris accumulation. 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.

427 LOMBRANO ST
San Antonio , TX 78207

Date: 05/02/2024
Score 94

2 Observed cut tomatoes within a cold hold unit temping the following: 51 degrees Fahrenheit (F), 51 F, and 49 F. Observed cut carrots temping at 46 F, 45 F, and 45 F. The inspector asked the CFM when they cut the produce and he stated around 12:30 PM. The inspector told the CFM that he has until 4:30 PM to use these TCS foods before he MUST discard it into the trash. Ensure that all Time/ Temperature Control for Safety (TCS) food items and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, 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 recommended the following tips for the food to stay at 41 F or lower: The top opening lid of the cold hold units NEED to stay closed when not in use (this shall prevent the cold air from escaping t the top). The CFM could also fill the top containers halfway or two thirds max. The more you fill a deep container, the harder it shall be for food to cool down. The CFM could also limit the number of food containers he has inside the col hold. This shall allow the cold air to circulate throughout the cold hold. Other solutions could be to limit the number of times the CFM and staff open and close the cold hold units, or it could be a simple matter of lowering the temperature of the cold hold (bring it down to 37 to 38 F). Ensure the following: Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

31 Observed that there was a metal container, a Bleach bottle, and dishwash liquid stored inside of the basin of the handwash sink. Observed that the handwash station was NOT stocked with 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 (should only be used to wash hands). 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. 6-301.12 Hand drying provision..

38 Observed a log of raw ground beef defrosting/ thawing in a grey container at ambient room temperature. Ensure that Time/ Temperature Control for Safety (TCS) food is thawed under refrigeration that maintains the food temperature at 41 F or less. Or the staff may completely submerge the TCS food under cold, running water (the cold water MUST have a temperature of 70 F or below). The TCS food item may NOT be left out at room temperature to defrost. Ensure the following: 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(B) Thawing. under running water criteria.

427 LOMBRANO ST
San Antonio , TX 78207

Date: 12/21/2023
Score 95

2 Observed cooked chicken within a cold hold with high temperatures. The inspector took three temperatures in three separate locations of the food pan and received the following: 51 degrees Fahrenheit (F), 51 F, and 51 F. The cooked chicken has been in the cold hold for ten hours. The owner explained that the cold hold it was stored has been faulty and that he has placed a maintenance order to have it checked. Ensure that all Time/ Temperature Control for Safety (TCS) food items and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, 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 discarded immediately. The owner discarded the container of cooked chicken. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

28 Observed that containers of prepared Time/ Temperature Control for Safety (TCS) food items were missing labels that indicated the name of the food stored inside and the preparation 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 preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container. 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 staff has decided to self-discard the foods that were missing the dates. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

427 LOMBRANO ST
San Antonio , TX 78207

Date: 10/03/2023
Score 98

37 Observed noodles stored above a top-open freezer without wrapping or a cover. Observed opened can of Panda Oyster Sauce on the food shelf without being wrapped or poured into a closed container. Observed pineapple slices stored in a container in the cold hold without wrapping or a cover. Ensure that all Time/ Temperature Control for Safety (TCS) or Ready to Eat (RTE) food items and beverages have a form of cover, lid, or wrapping to prevent environmental contamination or cross contamination. Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

37 Observed a tamale in the freezer touching the ice/ frost directly inside. Ensure that all Time/ Temperature Control for Safety (TCS) or Ready to Eat (RTE) food items and beverages do NOT make direct contact with ice or frost that forms within the freezer units to prevent environmental contamination. Ensure the following: 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.

42 Observed dirty inside surfaces of the fryer station. 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, 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.