2630 BLANCO RD
San Antonio , TX 78201

Date: 06/12/2024
Score 91

29 Observed that the three-compartment sink was missing Quaternary Ammonium testing strips. The Food Handler on site explained that the previous shift dropped the container inside of the sanitizer. The inspector was also told that more testing strips were ordered. The inspector highly recommends that a spare container be available in case the testing strips fall into liquids again. 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.

19 Observed two rubber hoses, one that leads to the dump well from the Rancilio coffee machine and the other from the drain well of the cup-spraying machine, touching the floor and one hose went into the kitchen drain. Ensure that these hoses are given an air gap of at LEAST one inch. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the floor drain. 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 drain). 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 come from appliances such as ice machines and cold holds. Failure to give these hoses an air gap by the NEXT routine inspection shall result in an automatic reinspection with a fee of $103.00. Ensure the following: 5-202.13 Backflow prevention, air gap.

39 Observed the handle of the ice scooper touching the ice stored inside of the black ice cooler. Ensure that all food scoopers/ utensils 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 cleaned and sanitized frequently. 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.

39 Observed utensils used to prepare coffee and beverages stored in single-use cups that container dirty water. The temperature of the water was 66 degrees Fahrenheit (F). Ensure that kitchen utensils that are used for food and beverage preparation are stored in water that is constantly flowing, flushing, or circulating. If the water is standing, the standing water MUST reach 135 degrees Fahrenheit (F) or higher to disinfect the utensil. The hot water MUST maintain a temperature of 135 F. Ensure the following: 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

40 Observed a single-use cup being used to scoop sugar from the bulk sugar container. Single-use items may only be used once. Inspector highly recommends using a reusable scooper utensil that is stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it). Ensure the following: 4-502.13(A) Single-service and single-use articles may not be reused.

21 Observed that the only person on site was only Food Handler certified (certification expires in 2026). There MUST always be a Certified Food Manager (CFM) on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. Inspector highly recommends that there are two CFMs in case the main CFM needs to run an errand, go on vacation, or fall ill. The CFM MUST always have an UNEXPIRED certification and they are responsible for renewing the certification before it expires. The inspector also highly recommends that the establishment procure a CFM course for the Food Handler that was present today. Ensure the following: 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 228.221(a)(4)(A) Certified Food Protection Manager Certification. 2-102.11(B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program.

2630 BLANCO RD
San Antonio , TX 78201

Date: 12/14/2023
Score 95

28 Observed a Cold Brew Coffee within a reach-in cooler that was NOT labeled with the name of the beverage, the preparation date, and the Use By date. Observed several beverages within the cold hold unit that were also lacking the REQUIRED labeling. 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 label that states the Common Name of the Food (to identify the food within the container), the preparation date, and a Use By date within twenty-four (24) hours of storage on site. 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.

19 Observed two rubber hoses from the coffee machine and dish-spraying machine touching the floor and one hose went into the kitchen drain. Ensure that these hoses have an air gap of at least one inch. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the floor drain. 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 drain). 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 come from appliances such as ice machines and cold holds. The staff have placed a maintenance order to add wooden stands to have the rubber hoses situated above the floor drain by one inch. Ensure the following: 5-202.13 Backflow prevention, air gap.