227 WOODLAWN W
San Antonio , TX 78212

Date: 03/07/2024
Score 89

42 Observed black and yellow substances on the white surface inside the ice machine in the main kitchen. 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. Ensure the following: 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

19 Observed that the copper pipe below the steam table went into the floor drain. Ensure that the copper pipe is cut so that it has a one-inch (1”) air gap above the grating of the floor drain. The inspector saw a white PVC pipe inside the “Plastic Serving Utensils” that appeared to go inside of a floor drain, but the inspector could not verify. If the white PVC pipe also goes into a floor drain, then it MUST also be given an air gap of one inch. 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.

28 Observed cut potatoes inside containers inside the refrigerator that was located at the Cottage Café kitchen. The potatoes were cut yesterday around 09:00 AM. The potatoes are required to have a label on each container that states the name of the food, the preparation date, and the Use By date. The Use By date is REQUIRED to be labeled within twenty-four (24) hours from the time it was placed inside the refrigerator. Ensure that the Use By date is labeled within twenty-four (24) of the time the container of food was placed into the walk-in cooler/ cold hold. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverage, 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 raw, shelled eggs stored above Ready to Eat (RTE) foods such as chopped pecans and baking flour inside the Cottage Café refrigerator. Ensure that the eggs are store below RTE foods. Ensure that raw animal meats are stored below Ready to Eat (RTE) and Time/ Temperature Control for Safety (TCS) foods and beverages. Ensure proper raw animal food storage. Ensure the following: 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

33 Observed that the three-compartment sink at the Cottage Café had hot water that reached a maximum of 102 degrees Fahrenheit (F). Ensure that the three-compartment sink, and the curbed mop sink reach a MINIMUM of 110 degrees Fahrenheit (F) during all hours of operation. The hot water temperature CANNOT be lower than 110 F. The establishment has a two-compartment sink that reaches 115 F and a ware washing machine that dispenses Bleach sanitizer with a concentration of 50 Parts Per Million.