5610 OLD HWY 90 W
San Antonio , TX 78227

Date: 02/14/2025
Score 88

19 Observed that the white pipe from the ice machine and a pipe from the walk-in cooler were going inside of a funneled floor drain. The inspector explained to the staff on site that the plumbing MUST have a one-inch air gap above the top rim of the drain. They MUST cut or raise the pipes. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above any funneled floor drain that comes out of the establishment floor. 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. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap.

24 Observed that the establishment was selling bags of ice inside of a freezer unit. None of the bags of ice had sticker labels that state the name of the business and the full address of the establishment. Ensure that packaged food and beverages, including bags of ice, have labeling or sticker labels that have the REQUIRED information: 1. Common Name of the food or beverage (“Ice”). 2. Name of the business/ establishment that prepared/ produced the bags of ice. 3. Full Address of the kitchen/ establishment where the food or beverage was prepared/ cooked. In this case, the FULL address where the ice was produced. 4. Optional: A Business phone number for the establishment where the ice was produced (allows customers to call in complaints of contaminated ice). If the bags of ice are produced and purchased by another licensed food establishment, then that food establishment MUST provide the labels and a copy of their State Manufacturing License. To begin the process of getting a State Manufacturing License, please call: (512) 834-6626. The establishment CANNOT sell the bags of ice until the labels have been UPDATED. Failure to provide labels to the bags of ice may lead to them being discarded in the future. Please have a copy of the State Manufacturing License placed in the Food Handler binder on site (cannot be expired). Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor.

29 Observed that there were no testing strips on site for the staff to use when sanitizing the pickle tongs and ice scoopers. The inspector reminded the establishment representative that all food-contact dishes and utensils MUST be Washed (hot water and dish soap), Rinsed (clean, clear hot water), and Sanitized (hot water and Bleach/ Chlorine sanitizer) at LEAST every four hours during hours of operation. 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). The testing strips MUST NOT be expired. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.

39 Observed pickle tongs store in plastic wrapper between prepackaged pickles. Observed two ice scoopers stored on top of a cardboard box of beer. The inspector instructed the owner to store the pickle tongs in a rewashable cop or bucket (CANNOT be single-use cup), and the ice scoopers be store in a clean bucket. Ensure that all food scoopers/ utensils, such as ice scoopers and bulk ingredient scoopers, are stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it). Scoopers may also be stored in their separate bucket/ pan if the bucket/ pan is Washed, Rinsed, and Sanitized every two to four hours during hours of operation. Single-use bowls or cups may NOT be used to scoop ingredients. Ensure the following: 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.

42 Observed dirty inside surfaces and edges of the ice cream machines. Observed dirty shelves below the soda machine. Observed black substances growing on the back wall and inside ceiling of the ice machine. All these surfaces and edges MUST be frequently wiped down with a sanitizer towel. 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.

46 Observed dirty air ventilation inside of bathroom. Please have staff member dust and clean the air vents so that foul odors are removed from the bathroom quicker.

45 Observed that the wall in the back storage room had paint peeling oof of it and there were craters in the wall. The staff shall have to peel off the peeling paint and fil the craters in the wall so that the surface is flat and smooth again. Observed one ceiling panel near the front register that had a broken off corner. Any ceiling panels with holes or water damage stains NEED to be replaced with new ones. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

35 Observed two containers of personal food stored above bottled beverages intended for customers inside of the walk-in cooler. Ensure that all employee beverages have a secure lid/ cover and stored below Ready To Eat (RTE) and Time/ Temperature Control for Safety (TCS) beverages 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 food items or beverages that are sold to clients. Personal food trays should have a form of cover, lid, or plastic wrapping. Ensure the following: 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

5610 OLD HWY 90 W
San Antonio , TX 78227

Date: 02/07/2024
Score 90

29 At time of inspection sanitizing solution test strips were not available. Ensure testing strips are available in order to test the concentration of the sanitizing solution. 4-302.14 Sanitizing solutions, testing devices.

39 At time of inspection observed ice scoop sitting on sodas and cabinet. Ensure ice scoop is stored in a manner that protects against contamination. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.

43 Ensure the vents in the walk in coolers are clean to sight and touch. 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

47 8-304.11(A) Permit posted. 6-301.14 Handwashing signage.

7 Observed ice bagged in the establishment with the word ICE on the bag. Ensure all ice bagged in the establishment is correctly labeled with the establishment name and correct address. 3-201.11( C) Packaged food shall be labeled as specified in law. Manufacturer Label for ice bags is required

31 5-204.11 Hand washing facilities. A hand washing facility shall be located: to allow convenient use by employees in food preparation, food dispensing, and ware washing areas; and in, or immediately adjacent to, toilet rooms. 6-301.11 Hand washing cleanser, availability. 6-301.12 Hand drying provision.. Ensure all hand sinks are provided with hand soap and water at all times.