2014 BLANCO RD
San Antonio , TX 78212

Date: 10/22/2024
Score 93

32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure all food storage containers are food grade.

32 4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.

39 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Ensure that utensil handles are stored above the food line.

40 4-502.13(A) Single-service and single-use articles may not be reused. Observed single service cups being used as scoops for dry goods.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7)

42 4-202.18 Ventilation hood systems, filters. ensure vent hood is cleaned

2014 BLANCO RD
San Antonio , TX 78212

Date: 06/12/2024
Score 82

29 Observed that the concentration of the sanitizer inside of the red sanitizer bucket was at 200 Parts Per Million (PPM). Ensure that all Bleach/ Chlorine sanitizers are at 50 to 100 PPM so that Food Handlers can sanitize the food-contact and nonfood-contact surfaces of the kitchen. 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 a hose (that comes from the Supreme Refrigeration cooler) go into a floor drain located to the back left of the reach-in cooler. This hose NEEDS to be pulled out and positioned over the floor drain with a REQUIRED one-inch air gap. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the grating of 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. Ensure the following: 5-202.13 Backflow prevention, air gap.

34 Observed three dead pests in the establishment that NEED to be swept up and discarded. Ensure that all dead pests are swept up and thrown away. This shall help in figuring out if there is any new activity. Ensure the following: 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

34 Observed that one of the entrances has a gap in the middle of the doors that NEEDS to be filled or covered so that daylight does NOT peer through the middle of the doorframe. Ensure that all exits and entrances are self-closing and tight-fitting (no daylight should be shining through the doorframes) to minimize the points of entry for pests. The establishment may also use foam strips to block out the sunlight that peers through, or they may use weather-stripping. Ensure the following: 6-202.15(D) Windows or doors protected against the entry criteria.

2 Observed cooked beef temping the following in three separate spots: 55 degrees Fahrenheit (F), 53 F, and 54 F. Observed a container of Carne Guisado temping the following: 48 F, 45 F, and 47 F. Observed raw shelled eggs temping at 55 F within the reach-in cooler that was down. 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 shall return for a reinspection to check that TCS food temperatures are at 41 F or below. The CFM removed the listed foods from the cold hold units and discarded them into the trash. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

28 Observed no preparation dates or Use By dates on a container of green salsa and a container of cooked food that was prepared on Monday (06/10/2024). Ensure that any Time/ Temperature Control for Safety (TCS) foods 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 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.

9 Observed a container of raw beef stored above a container of cooked beef. Ensure that raw meats are stored below Ready to Eat (RTE) foods such as chopped vegetables and cooked foods. 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. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

3 Observed cooked Chorizo in the prep area temping the following in three separate spots: 118 degrees Fahrenheit (F), 126 F, and 130 F. Ensure that hot Time/ Temperature Control for Safety (TCS) food items have an internal temperature of 135 degrees Fahrenheit or higher when they are within hot holds. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. During today’s inspection, the Chorizo was NOT out of temperature for more than four hours, but the inspector instructed the CFM to have the stove on to keep the food at 135 F or higher, or to move it over to the hot hold located to the left of the flat grill. This also goes for the fried potatoes. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

29 Observed no thermometer stored inside the Coca Cola refrigerator or inside the white refrigerator that was purchased two weeks ago. 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 cooler 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.

45 Observed that the floor behind the white refrigerator (located to the right of the exit door) needs to be swept and sanitized. The inspector observed two old lemons and other debris behind it. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of debris. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs..

2014 BLANCO RD
San Antonio , TX 78212

Date: 02/07/2024
Score 91

28 Observed a container of Pollo Guisado inside the reach-in cooler missing a label with the name of the food, the preparation date, and the Use-By 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. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

37 Observed frozen cooked meat spilled out of it’s plastic wrapping inside the freezer. Ensure that all food items, Ready to Eat (RTE) and Time/ Temperature Control for Safety (TCS), have a cover, lid, or wrapping to prevent cross contamination or contamination from miscellaneous sources. The Certified Food Manager (CFM) self-discarded the exposed frozen meat. Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

31 Observed a container and several cloths on or inside the kitchen handwash sink. Ensure that the basins of the handwash sinks are kept clear (should only be used to wash hands). The staff removed the container and cloths stored on top and on the edge of the 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.

26 The inspector was informed by the Certified Food Manager (CFM) that they prepare breakfast dishes with eggs, and the eggs can be served over easy or sunny side up. If the establishment serves raw food or foods that have NOT been fully cooked, then they are REQUIRED to post a Consumer Advisory notice either on the menus, on paper notices posted along the walls of the restaurant, or on a table tent. The Consumer Advisory should read: "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. At-Risk groups include pregnant women, children, older adults, and persons with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes)". The Food Permit holders MUST inform the consumers of the significantly increased risk through Disclosure and Reminder via: menu advisories, a placarded listing of available choices, a table tent, a brochure, or other effective written means. Ensure the following: 3-603.11(A) Consumer Advisory--when needed. 3-603.11(B)(1) Consumer Advisory--Disclosure--description criteria.

29 Observed that the Bleach/ Chlorine sanitizing solution at the three-compartment sink was at 25 Parts Per Million (PPM). 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. The staff corrected the concentration to 50 PPM by adding a half cap of Bleach to the solution. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.