2134 PINN RD
San Antonio , TX 78227

Date: 03/02/2025
Score 85

21 Observed that the Certified Food Manager was NOT present during the routine inspection (shift manager stated they left for a scheduled appointment). 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. The inspector HIGHLY RECOMMENDS that the shift manager and one other new worker present today take the CFM course and pass the test so that they may cover each other when they leave for any of the following reasons: they go on vacation, they take sick days, or if they need to step out to perform a grocery run. The CFM MUST always have an UNEXPIRED certification, and they are responsible for renewing the certification before it expires. Please keep a copy of each CFM certification in the binder on site. 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.

33 Observed that the three-compartment sink near the front steam table did NOT have a faucet neck long enough to reach all three compartments. The establishment shall have to install a faucet neck extension so that the hot water can reach all three-compartments to properly disinfect the food-contact dishes when the staff wash dishes. Ensure that the three-compartment sink is either given a new faucet that is long enough to reach all three compartments or add an extension so that it can reach the three compartments. Ensure the following: 4-301.12(A) Manual ware washing, sink compartment requirements.

44 Observed that the lid of the dumpster outside was open. Ensure that the dumpster lid is closed during all hours of operation unless it is in use. If the establishment is having trouble due to strangers opening the lids of the dumpster and rummaging through the discarded waste, then the inspector highly recommends placing a lock of some sort (example: Dumpster arm bar) so that only staff members can open the dumpster when they perform a trash run. This shall prevent pests from rummaging in the open dumpster to going into the establishment (source of food and water). Ensure the following: 5-501.113(A)(1) Covering receptacles. if contain food residue and are not in continuous use.

3 Observed pieces of Chicharron de Carne inside of a hot hold unit that uses heating lamps to keep the food hot. The heat lamp bulb on the let side of the unit was out and the temperature of the Chicharron de Carne ranged from 120 degrees Fahrenheit (F) to 132 F. The TCS food at the steam table such as the Carnitas were temping at 132 F and other TCS food such as the Menudo were barely within temperature at 133 F to 136 F. The establishment shall have to replace the heat lamp bulb that is out in the hot hold display. The staff shall have to increase the temperature at the steam table, ensure that there is enough water in the steam table to keep the TCS food above 135 F, and ensure that the edges of the metal food pans are flat and smooth against the metal part of the steam table. If the edges are bent or warped, them steam vapors shall ecape through the exposed edges. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds, warming racks, steam tables, ovens, and steamers. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. If TCS food is being reheated, then it MUST reach 165 F within two hours and it MUST stay at 165 F or higher for at LEAST fifteen seconds. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

45 Observed a hole in the wall to the bottom right of the large three-compartment sink where the pipes go through. The exposed hole around the pipe MUST be sealed, caulked, or given new dry wall so that the surface is flat and smooth. Observed a hole in the bottom corner of the walls to the bottom left of the standing mop sink. Observed damaged wall baseboards in the standing mop sink room that NEED to be repaired or replaced with new wall baseboards. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. This shall reduce the number of points of entry for pests. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

42 Observed grease stains and accumulation inside of the ovens that are NOT in use. Observed dirty pieces of cardboard laid down on the shelves below the steam table unit. The cardboard pieces MUST be changed out daily or each time they become visibly soiled/ dirty. The inside surfaces of the ovens MUST be wiped down with frequently with a sanitizer towel to remove all food debris or grease that falls inside of it. 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 pests 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.

29 Observed no thermometer inside of the 7 Up refrigerator. Observed no thermometer inside of the top-open white freezer unit near the bathroom. Physical thermometers MUST be placed inside these units near the opening or door (warmest part so that it reads the internal temperature more accurately). 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 refrigerator (near the door where warm air goes in) 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.

9 Observed a box of raw, shelled eggs stored above large bottles of Big Red sodas inside of the 7 Up refrigerator. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of 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 shift manager moved the eggs to another refrigerator unit and placed them on the bottom shelf. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

2134 PINN RD
San Antonio , TX 78227

Date: 09/21/2024
Score 93

41 Observed bins and storage containers of food and ingredients without common labels of the food. Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are properly labeled 3-601.11 Standards of identity.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in cold hold units without proper coverings. Ensure all food is covered and protected when stored.

34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.

32 Findings: T-shirt bags used to store tripe inside reach-in freezer. Corrective Actions: Immediately stop the use of t-shirt bags as storage for food items. Use bags that are approved for food use. As per: 228.224(i) Equipment and utensils approved for food use.. 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

43 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. 6-501.14(A) Los conductos de entrada y salida de aire deben limpiarse y los filtros deben cambiarse para que no sean una fuente de contaminación por polvo, suciedad y otros materiales.

45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..

2134 PINN RD
San Antonio , TX 78227

Date: 01/20/2024
Score 80

47 8-304.11(A) Permit posted.

18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent (foca)used for cleaning floors and vents and dishes. Ensure only chemicals approved for kitchen are utilized.

34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in cold hold units without proper coverings. Ensure all food is covered and protected when stored.

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. Observed cups and bowls used as scoops and stored in food bins. Only scoops with handles may be reused, and handles should be kept above surface of food.

41 Observed bins and storage containers of food and ingredients without common labels of the food. Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are properly labeled 3-601.11 Standards of identity.

45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..

43 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. 6-501.14(A) Los conductos de entrada y salida de aire deben limpiarse y los filtros deben cambiarse para que no sean una fuente de contaminación por polvo, suciedad y otros materiales.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

37 Observed bag of onions on the floor. Ensure all food items are stored 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 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. 228.224(i) Equipment and utensils approved for food use..

10 Observed sanitizer at 200ppm (chlorine). Ensure the sanitizer that is generated on site is in the ranges of 50-100ppm when sanitizing dishes. 4-501.114(F) Chemical sanitizer generated on-site, criteria.

21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is present during all hours of operation. 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation

22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.

2134 PINN RD
San Antonio , TX 78227

Date: 08/12/2023
Score 81

45 Observed a broken wall and a broken back door.. Ensure all physical facilities are maintained in good repair and do not let any light or pests enter the establishment. 228.171 Wall and Ceiling Coverings and Coatings. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-501.114 Maintaining premises, unnecessary items and litter. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

43 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. 6-501.14(A) Los conductos de entrada y salida de aire deben limpiarse y los filtros deben cambiarse para que no sean una fuente de contaminación por polvo, suciedad y otros materiales.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Ensure all food is marked with proper discard dates and prep dates. 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)

41 3 Observed bins and storage containers of food and ingredients with no common labels of the food. Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Ensure all bulk items are properly labeled 3-601.11 Standards of identity.

18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent used for cleaning floors and vents. Ensure only chemicals approved for kitchen are utilized. Observed unlabeled chemical bottles stored directly next to food items. Ensure chemicals are properly stored away from food at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

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. Observed cups and bowls used as scoops and stored in food bins. Only scoops with handles may be reused, and handles should be kept above surface of food.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in cold hold units without proper coverings. Ensure all food is covered and protected when stored.

29 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.

1 Observed chicharon and guisada made at 5am at 98F. All items were discarded and cooling logs were provided. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.

46 Observed a leak in the three compartment sink. Ensure all plumbing is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.

45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..

40 Observed single use Styrofoam cup used as a a bulk spice container with a plastic spoon used as a scoop. Ensure single use articles are never used more than once. 4-502.13(A) Single-service and single-use articles may not be reused.

34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.

29 Observed no thermometers in all of the cold hold units. Ensure every cold hold unit contains a working, accurate thermometer. 4-302.12(A) Food thermometers provided and accessible.

2134 PINN RD
San Antonio , TX 78227

Date: 03/04/2023
Score 92

32 Findings: T-shirt bags used to store tripe inside reach-in freezer. Corrective Actions: Immediately stop the use of t-shirt bags as storage for food items. Use bags that are approved for food use. As per: 228.224(i) Equipment and utensils approved for food use.. 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.

34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment.

46 Observed a leak in the three compartment sink. Ensure all plumbing is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.

29 Observed no thermometers in all of the cold hold units. Ensure every cold hold unit contains a working, accurate thermometer. 4-302.12(A) Food thermometers provided and accessible.

40 Observed single use Styrofoam cup used as a a bulk spice container with a plastic spoon used as a scoop. Ensure single use articles are never used more than once. 4-502.13(A) Single-service and single-use articles may not be reused.

45 Ensure the wall and non-food contact surfaces are cleaned routinely to remove food debris, dust, etc. 6-501.12 Cleaning, frequency and RESTRICTIONs..

2134 PINN RD
San Antonio , TX 78227

Date: 04/30/2022
Score 94

18 7-202.12(A) Poisonous/toxic materials or chemicals used properly. Observed bag of laundry detergent. Ensure chemicals are used according to manufactures label.

39 3-304.12(C) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §4-602.11 and §4-702.11 of this title. Observed tongs used to serve chicharons stored on top of deli case. Ensure in use utensils are stored on a clean portion of the table or container top.

41 3-302.12 Food storage containers, identified with common name of food.. All containers of food need to be clearly labeled with the common name of the food. This includes food that is bagged or covered in the refrigerator or freezers.

34 6-501.111(D) Controlling pests. Eliminating harborage conditions. Remove or repair all unused equipment.

2134 PINN RD
San Antonio , TX 78227

Date: 02/27/2022
Score 96

39 4-501.11 Good repair and proper adjustment.. Observed freezer with detached lid. Ensure equipment is in good repair.

22 228.31(d) Food Handler Training criteria.

34 6-501.111(D) Controlling pests. Eliminating harborage conditions.

2134 PINN RD
San Antonio , TX 78227

Date: 09/12/2020
Score 91

43 Ventillation in restroom does not seem to be working. Ensure ventillation in restroom is working properly. 228.178 Ventilation, Mechanical.

39 Ensure freezer unit with top opening lid that no longer has it's lid connected has lid repaired. Lid should be connected and in good condition without cracks and damage. Broken units should be removed, repaired, or replaced.

18 Discontinue use of plastic T-shirt bags (white bags with red lettering) for storing food. Ensure to use only clear, food safe bags for storing or covering food. * 228.102 Materials used for single service/use safe.

40 Styrofoam and plastic cups may not be used as scoops. Reuseable scoops must have a handle and must be made of durable material that can handle repeated warewashing. 228.112(c)(1) Single-service and single-use articles may not be reused.

41 All containers of food need to be clearly labeled with the common name of the food. This includes food that is bagged or covered in the refrigerator or freezers. 228.66(b) Food storage containers, identified with common name of food..

22 Employee was observed washing hand in 3 compartment sink. Ensure hands are washing in handsink as required under * 228.38(e) Washing hands only at a designated hand sink.