8603 STATE HWY 151
San Antonio , TX 78245

Date: 12/20/2024
Score 89

2 Observed sliced tomatoes on the line with the following temperature in three different spots: 46 degrees Fahrenheit (F), 49 F, and 50 F. Another cold table unit on the counter behind the front line also had sliced tomatoes with the following temperatures: 52 F, 51 F, and 54 F. The tomatoes were sliced at 02:40 PM and they were still out of temperature around 03:55 PM. Please ensure that the cold tables that store the sliced tomatoes, mayonnaise, chopped lettuce, relish, sliced jalapenos, and banana peppers are keeping the Time/ Temperature Control for Safety (TCS) food at 41 F or lower. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, 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 HIGHLY RECOMMENDS placing lids over each metal container/ pan and turning down the cold table to 37 F so that the TCS food stays below 41 F. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

24 Observed no stickers or labeling on the packaged cookies and brownies stored on the serving line Ensure that packaged food and beverages, placed in a self-serve area of the establishment (where customers may grab the food and take to the register), are given a label that states the five following criteria: 1. Common Name of the food item or beverage (“Chocolate Chip Cookie”). 2. Name of the business/ establishment 3. Full Address of the kitchen/ establishment where the food item or beverage was packaged. 4. List of Ingredients (from the ingredient that compromises most of the food item, to the ingredient with the lowest amount comprising the dish) 5. Allergens If the cookies and brownies are produced/ prepared in 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. Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(1) Label include the common name of the food, an adequately descriptive identity statement. 3-602.11(B)(2) Label include if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor.

28 Observed Tuna prepared yesterday at 10:50 AM with a preparation date of 12/19 but it was missing the Use By date of 12/21 (Certified Food Manager (CFM) stated Tuna has a shelf life of two days). Observed Beef with a prep date of 12/18 missing a Use By date of 12/24, observed a container of Parmesan cheese missing both prep and Use By dates. Observed an opened jar of Mayonnaise missing both prep and Use By dates (it was opened either yesterday or the day before according to the CFM). Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced produce, opened packages of precooked meats, and opened packages of TCS food that must be refrigerated, stored 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. If a TCS food is placed into the walk-in freezer, and then taken out, then the Certified Food Manager and Food Handlers on site MUST keep track of the seven days for the food to be used by. For example, a packaged of cured ham that was opened on 12/20/2024 was stored in the walk-in cooler for three days, and then placed into the walk-in freezer at the end of the third day. The moment it is moved from the walk-in freezer back into the walk-in cooler or any other cold hold unit the timer starts again. So, the days it takes to thaw the Cured Ham and consume it afterwards is four days in total because three days have been used already. Fresh chicken, turkey, ground meat, and ground poultry should be cooked or frozen within 1 to 2 days of the Sell By date. Failure to place sticker date labels on the TCS food again shall result in food being discarded, no questions shall be asked. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

47 Observed that the previous Food Establishment inspection report was NOT posted on the wall for customers to view. Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. Ensure the following: 8-304.11(K) Notification of the most recent inspection report is available upon request.

34 Observed several gnats throughout the establishment. Observed daylight peering through the bottom left side of the doorframe. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. All exits and entrances MUST be self-closing and tight-fitting (no daylight should shine/ peer through the doorframe). This shall reduce the points of entry for pests. Ensure the following:6-202.15(A) Outer openings, protected. 6-202.13 Insect control devices, design and installation. 6-501.111(D) Controlling pests. Eliminating harborage conditions.

45 Observed that the floors throughout the establishment were dirty. Observed that the walls of the doorway on either side of the exit door were warped and damaged. The establishment MUST either repair the wall and flatten it or replace it with a new wall sheet/ drywall. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. Ensure that mops and brooms are stored on wall holders so that they may air dry. Ensure the following:6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-501.12 Cleaning, frequency and RESTRICTIONs.6-501.16 Drying mops.

36 Ensure that the sanitizer bucket is stored off the floor, preferably six inches off the floor. Cloths / rags used to clean and sanitize Food-Contact and Nonfood-Contact surfaces MUST be stored in the sanitizing bucket between uses (prevent growth of bacteria). If the cloth is very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure the following: 3-304.14(B)(1) Cloths in-use for wiping between uses stored.

8603 STATE HWY 151
San Antonio , TX 78245

Date: 08/02/2024
Score 90

47 8-304.11(K) Notification of the most recent inspection report is available upon request.

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.

29 Test strips were unable to be procured. Ensure sanitizer test strips are provided by the establishment at all times and never expired. 4-302.14 Sanitizing solutions, testing devices.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.

43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler. Ensure the vents 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.

34 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.

21 Observed no food manager on duty during the time of the inspection. Ensure a food manager is on duty at all hours of operation. 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.

8603 STATE HWY 151
San Antonio , TX 78245

Date: 12/22/2023
Score 86

18 Observed chemical bottles stored on the hand sink. Ensure all chemicals are properly labeled and stored. 7-201.11 Poisonous/toxic materials or chemicals stored properly.

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.

29 Expired test strips were available at the time of the inspection. Ensure sanitizer test strips are provided by the establishment at all times and never expired. 4-302.14 Sanitizing solutions, testing devices.

34 Observed multiple gnats in the establishment. Ensure professional pest control measures are implemented to eradicate the gnats. 6-501.111(B) Controlling pests. Check premises.

35 Observed phones, personal drinks, and other personal items stored on the prep counter adjacent to active food prepping. Ensure all personal items are stored in an employee designated area.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.

43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler. Ensure the vents 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(K) Notification of the most recent inspection report is available upon request. Ensure the detailed, most recent inspection report is posted.

37 Observed pickles on the floor of the walk in cooler. Ensure all food it 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.

45 6-501.16 Drying mops. Ensure all mops are hung up properly to air dry.

8603 STATE HWY 151
San Antonio , TX 78245

Date: 04/25/2023
Score 81

31 Ensure the hand sink behind the serving counter is serviced so that the temperature reaches the minimum requirement of 100F. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet

34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure that the weather strip for the back door is repaired or replaced so that no light may enter the facility.

35 Observed phones, personal drinks, and other personal items stored on the prep counter adjacent to active food prepping. Ensure all personal items are stored in an employee designated area.

35 Observed employees prepping food with watches and rings on. Ensure only a simple wedding band is worn while food prepping. 2-303.11 Jewelry Prohibition.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.

43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler.

47 8-304.11(K) Notification of the most recent inspection report is available upon request. Ensure the detailed, most recent inspection report is posted.

29 No test strips were available at the time of the inspection. Ensure sanitizer test strips are provided by the establishment at all times. 4-302.14 Sanitizing solutions, testing devices.

34 Observed multiple gnats in the establishment. Ensure professional pest control measures are implemented to eradicate the gnats. 6-501.111(B) Controlling pests. Check premises.

18 Observed unlabeled chemical bottle. Ensure all chemicals are properly labeled and stored. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label.

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.

22 Observed no food handler certifications at the time of the inspection. Ensure all employees are able to readily provide food handler certification at the time of the inspection. 228.31(d) Food Handler Training criteria.

21 Observed no food manager on duty at the time of the inspection. 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.

2 Observed ambient temperature of the walk in cooler at 50F. Observed ham and meats and cheeses at 48F-50F. Ensure all TCS items are kept at 41F or below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

8603 STATE HWY 151
San Antonio , TX 78245

Date: 12/23/2022
Score 90

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.

47 8-304.11(K) Notification of the most recent inspection report is available upon request. Ensure the detailed, most recent inspection report is posted.

35 Observed phones stored on the prep counter adjacent to active food prepping. Ensure all personal items are stored in an employee designated area.

34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure that the weather strip for the back door is repaired or replaced so that no light may enter the facility.

43 6-303.11(A) The light intensity shall be at least 108 lux (10 foot candles). Ensure the light in the walk in cooler is replaced so that there is clear visibility of all food items. Observed little visibility in the walk in cooler.

31 Ensure the hand sink behind the serving counter is serviced so that the temperature reaches the minimum requirement of 100F. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

14 2-301.14 When to wash. Observed multiple glove changings and employees changing prep counters of meat slicing and non-raw food slicing. Ensure hands are frequently washed when prepping food and before and after donning and doffing gloves.

8603 STATE HWY 151
San Antonio , TX 78245

Date: 07/21/2022
Score 92

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Use By Dates: 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)

35 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-402.11 Hair Restraints effective.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure food debris is removed from walk-in cooler floor and inside equipment.

41 3-302.12 Food storage containers, identified with common name of food.. 3-302.12 Food storage containers, identified with common name of food.. Observed bottles of sauce and dressing, not identified by common name

47 8-304.11(A) Permit posted. Invalid permit is posted. ensure current permit is posted

36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).

8603 STATE HWY 151
San Antonio , TX 78245

Date: 03/01/2022
Score 90

22 228.31(d) Food Handler Training criteria.

31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Observed chemical spray bottles stored on the splash guard of the handwashing sink

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed food debris under reach in cooler. Establishment is in need of cleaning, paying close attention to under and in between equipment

41 3-302.12 Food storage containers, identified with common name of food.. Observed bottles of sauce and dressing, not identified by common name

36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under §228.111(n); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).

35 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-402.11 Hair Restraints effective.

47 8-304.11(A) Permit posted. Observed expired permit posted

8603 STATE HWY 151
San Antonio , TX 78245

Date: 08/12/2021
Score 93

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed containers of prepped produce in walk-in cooler without proper coverings. Ensure Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

10 * 228.114(a)(3) TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours. Observed in use spatula stored on bin of tuna with food debris from time of opening. Ensure food contact utensils are cleaned at least every four hours to prevent contamination.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed employee food sitting in reach in deli case on wrap cheese. Ensure that employee food and beverages are stored in a location away from customer food items to prevent cross contamination.

45 Observed cabinet paneling attached with blue painter tape. Ensure that 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

39 228.111(a) Good repair and proper adjustment.. Observed missing plate on deli reach in. Ensure that equipment is in good repair.

8603 STATE HWY 151
San Antonio , TX 78245

Date: 12/07/2020
Score 99

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. VIOLATION: WET WIPING CLOTHES STORED ON COUNTERTOP IN BETWEEN USES CORRECTION: ENSURE THAT DURING PAUSES IN USE, WET WIPING CLOTHS ARE STORED IN SANITIZING SOLUTION.