1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 08/28/2024
Score 91

44 Observed: The grease container sitting on the ground. Ensure grease container is placed on concrete or asphalt, as per....5-501.11 Outdoor storage surface.

2 Observed: Walk-in cooler at 45-47F degrees and food items at same temperature. Ensure walk-in cooler and food stored in cooler maintains a 41F degrees temperature. Have maintenance come out and check temperature and close up all areas where air is escaping, as per....3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). ---------- Observado: Cámara frigorífica a 45-47 °F y alimentos a la misma temperatura. Asegúrese de que la cámara frigorífica y los alimentos almacenados en ella mantengan una temperatura de 41 °F. Haga que el personal de mantenimiento salga y verifique la temperatura y cierre todas las áreas por donde se escapa el aire, según... 3-401.14(C) Mantener en frío (41°F/45°F o menos): cocción no continua. 3-501.16(A)(2) Retención en frío (41°F/45°F o menos).

18 Observed: Can of OFF! Insect Repellent on window seal above the three compartment sink and a jar of Petroleum jelly sitting on shelf above three comp. sink and stored next to spice containers. Ensure all poisonous/toxic chemicals are stored properly away from food and dishwashing areas, as per...7-201.11 Poisonous/toxic materials or chemicals stored properly. ---------- Observado: ¡Lata de APAGADO! Repelente de insectos en el sello de la ventana encima del fregadero de tres compartimentos y un frasco de vaselina en el estante encima de los tres componentes. fregadero y almacenado junto a contenedores de especias. Asegúrese de que todos los productos químicos venenosos/tóxicos se almacenen adecuadamente lejos de las áreas de alimentos y lavado de platos, según...7-201.11 Materiales o productos químicos venenosos/tóxicos almacenados correctamente.

33 Observed: The three compartment sink is not being followed as stickers indicated at sink. At time of the inspection the flow of the sink was from right to left and far right sink had a few dishes. The middle compartment had soap and water and the last sink to the left had sanitizer (200ppm) and then air dried dishes. Ensure the three compartment sink is set up properly to follow the sticker indicating each sinks. First compartment - soap and water, Middle sink to ONLY be water (to rinse soap off), and the last sink is for sanitizing (50-100ppm) dishes and then air dry, as per.... 4-603.16 Rinsing procedures. ---------- Observado: El fregadero de tres compartimentos no sigue las pegatinas indicadas en el fregadero. En el momento de la inspección, el flujo del fregadero era de derecha a izquierda y el fregadero del extremo derecho tenía algunos platos. El compartimento del medio tenía agua y jabón y el último fregadero a la izquierda tenía desinfectante (200 ppm) y luego platos secados al aire. Asegúrese de que el fregadero de tres compartimentos esté configurado correctamente de acuerdo con la etiqueta que indica cada fregadero. Primer compartimento: agua y jabón, el fregadero del medio SOLO debe contener agua (para enjuagar el jabón) y el último fregadero es para desinfectar (50-100 ppm) los platos y luego secarlos al aire, según... 4-603.16 Procedimientos de enjuague.

18 Observed: The sanitizer water at 200ppm at the three compartment sink. Ensure the toxic chemical sanitizer is being maintained between 50-100ppm to ensure safety of employee and customers, as per.....7-202.12(A) Poisonous/toxic materials or chemicals used properly. ---------- Observado: El agua desinfectante a 200 ppm en el fregadero de tres compartimentos. Asegúrese de que el desinfectante químico tóxico se mantenga entre 50 y 100 ppm para garantizar la seguridad de los empleados y clientes, según... 7-202.12(A) Materiales o productos químicos venenosos/tóxicos utilizados correctamente.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 04/25/2024
Score 90

18 OBSERVED: Sanitizer water over 200ppm and is toxic at time of inspection. Ensure sanitizer is drained and re-done to ensure sanitizer is between 50 - 100ppm (use testing strips), as per.....7-202.12(A) Poisonous/toxic materials or chemicals used properly. ---------- OBSERVADO: El agua desinfectante tiene más de 200 ppm y es tóxica al momento de la inspección. Asegúrese de que el desinfectante se drene y se vuelva a hacer para garantizar que esté entre 50 y 100 ppm (use tiras reactivas), según... 7-202.12(A) Materiales o productos químicos venenosos/tóxicos utilizados correctamente.

39 OBSERVED: A knife being stored in between wall and equipment between uses. Ensure all knives are properly stored to avoid contamination such as a wall magnet or other source to store utensil from contamination, as per.....3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. ---------- OBSERVADO: Un cuchillo almacenado entre la pared y el equipo entre usos. Asegúrese de que todos los cuchillos estén almacenados correctamente para evitar la contaminación, como un imán de pared u otra fuente para proteger los utensilios de la contaminación, según... 3-304.12(E) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos se deben almacenar en un lugar limpio y protegido si los utensilios, como las palas para hielo, se usan únicamente con alimentos cuyo tiempo/temperatura no está controlado por seguridad.

29 OBSERVED: No chlorine testing strips on site. Ensure chlorine testing strips are on site to test concentration of bleach in sanitizer water, as per.....4-302.14 Sanitizing solutions, testing devices. ---------- OBSERVADO: No hay tiras reactivas de cloro en el sitio. Asegúrese de que haya tiras reactivas de cloro en el sitio para probar la concentración de lejía en el agua desinfectante, según... 4-302.14 Soluciones desinfectantes, dispositivos de prueba.

32 OBSERVED: A plate and small black hot sauce container being used as scoops in bulk product of rice in holding and storage. Ensure all proper utensils (scoops) and equipment (measuring devices) are used for getting product from bulk containers in storage and holding, as per.....228.224(i) Equipment and utensils approved for food use.. ---------- OBSERVADO: Un plato y un pequeño recipiente negro para salsa picante se utilizan como cucharas para un producto a granel de arroz almacenado y almacenado. Asegúrese de que se utilicen todos los utensilios (cucharas) y equipos (dispositivos de medición) adecuados para obtener el producto de los contenedores a granel en almacenamiento y retención, según... 228.224(i) Equipos y utensilios aprobados para uso alimentario.

37 OBSERVED: A hot pot of menudo sitting on floor in back area. They are transferring the menudo into smaller containers to cool, but pot needs to be off the floor to avoid contamination. Ensure all food items in containers or packaging shall be stored 6 inches off floor as all times, as per.......3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. ---------- OBSERVADO: Una olla caliente de menudo sentada en el piso en el área trasera. Están transfiriendo el menudo a recipientes más pequeños para que se enfríe, pero la olla debe estar alejada del piso para evitar la contaminación. Asegúrese de que todos los alimentos en contenedores o empaques se almacenen a 6 pulgadas del piso en todo momento, según ...... 3-305.11(B). Los alimentos en paquetes y contenedores de trabajo se pueden almacenar a menos de 15 cm (6 pulgadas). ) por encima del suelo en el equipo de manipulación de lotes de cajas.

45 OBSERVED: Wall at three compartment sink with holes. Ensure all holes are sealed up with caulk or foam, as per.......6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. ---------- OBSERVADO: Pared en el fregadero de tres compartimentos con agujeros. Asegúrese de que todos los orificios estén sellados con masilla o espuma, según... 6-101.11(A)(1). Los materiales para el piso, la pared y el techo deben ser lisos, duraderos y fáciles de limpiar. 228.171 Revestimientos y Revestimientos de Paredes y Techos. 6-101.11(A)(3) Los materiales para superficies de pisos, paredes y techos interiores en condiciones de uso normal no deben ser absorbentes.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 12/12/2023
Score 85

34 Observed: Dead roach under hand sink in kitchen, no pest service since September 2023. Ensure pest control is treating routinely to keep insects at bay, as per.....6-202.13 Insect control devices, design and installation.

41 Observed: Bulk containers in dry storage are without proper labels. Ensure all bulk containers are properly labeled with contents, as per......3-302.12 Food storage containers, identified with common name of food..

46 Observed: No toilet seat in men's restroom. Ensure a toilet seat is available in men's restroom, as per....5-203.12 Toilets and urinals.

45 Observed: Employee purses, jackets and other personal items stored on top of food items in dry storage. Ensure a place or space for employee personal items to be stored away from food, as per.....6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area. 6-403.11(A) Areas for employees--location. 6-305.11 Dressing Areas and Lockers, Designation.

40 Observed: Dubble Bubble gum container being reused to store food items in walk-in cooler. Ensure single service/use containers are not re-used to store food items, as per......4-502.13(A) Single-service and single-use articles may not be reused.

37 Observed: Boxes of food items being stored on floor of freezer. Ensure all food items are stored 6 inches off floor in walk-in cooler, as per.....3-305.11(B) Food in packages and working containers may not be stored less than 15 cm (6 inches) above the floor on case lot handling equipment.

33 Observed: Three compartment sink not being used properly. Middle compartment has soap and water and last one has bleach and water but first compartment is empty. Ensure the three compartment sink is being used properly as stickers on sink indicate, as per.....4-301.12(A) Manual ware washing, sink compartment requirements.

31 Provide paper towels at hand washing sink in kitchen, as per.....6-301.12 Hand drying provision..

28 Observed: No date marking on food items in walk-in cooler. Ensure all prepared potentially hazardous food items are dated with prepared date an expiration date, as per....3-501.17(A) Date marking prepare on site RTE/ TCS food.

2 Observed: Food items stored in walk-in cooler between 45-49F degrees, Ensure all food items are maintained at 41F degrees, as per......3-501.16(A)(2) Cold Hold (41°F/45°F or below).

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 08/29/2023
Score 86

21 NO ONE ON SITE WITH A VALID FOOD MANAGERS CERTIFICATE. ONE PERSON DURING ALL HOURS OF BUSINESS SHALL PRESENT A VALID FOOD MANAGERS CERTIFICATE AND BE PRESENT 2-102.12(A) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. ---------- O UNO EN EL SITIO CON UN CERTIFICADO DE ADMINISTRADOR DE ALIMENTOS VÁLIDO. UNA PERSONA DURANTE TODAS LAS HORAS DE NEGOCIO DEBE PRESENTAR UN CERTIFICADO DE ADMINISTRADOR DE ALIMENTOS VÁLIDO Y ESTAR PRESENTE 2-102.12(A) Al menos un empleado que tenga responsabilidad de supervisión y gestión y la autoridad para dirigir y controlar la preparación y el servicio de alimentos deberá ser un gerente de protección de alimentos certificado que haya demostrado competencia en la información requerida al aprobar una prueba que forma parte de un programa acreditado.

33 Observed: Employee scraping food off plates and then placed plates in middle sink with soap and bleach water and then put plates in only water to wash off sanitizer then place on drying rack. Corrective Action: Follow instructional stickers on wall. 1st compartment: water and dish soap, 2nd compartment: water only, 3rd compartment: water and bleach mixture (50-100ppm), then place to dry. 4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing. ---------- Observado: El empleado raspaba la comida de los platos y luego los colocaba en el fregadero del medio con agua y jabón y lejía y luego los colocaba solo en agua para lavar el desinfectante y luego los colocaba en la rejilla de secado. Acción correctiva: Siga las pegatinas instructivas en la pared. 1.er compartimento: agua y jabón para platos, 2.º compartimento: solo agua, 3.er compartimento: mezcla de agua y lejía (50-100 ppm), luego dejar secar. 4-904.14 Enjuague de equipos y utensilios después de limpiarlos y desinfectarlos.

10 Observed: Employee not properly sanitizing dishes. Corrective Action: Ensure all dishes are properly sanitized after washing and rinsing. 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. ---------- Observado: Empleado que no desinfecta adecuadamente los platos. Acción correctiva: Asegúrese de que todos los platos estén adecuadamente desinfectados después de lavarlos y enjuagarlos. 4-501.114(A) La solución desinfectante de cloro deberá tener una temperatura mínima basada en la concentración y el pH de la solución como se indica en la siguiente tabla.

31 Observed: No hand soap at hand washing sink in kitchen. Corrective Action: Ensure hand soap is available for employees to wash hands. 6-301.11 Hand washing cleanser, availability. ---------- Observado: No hay jabón de manos en el lavabo de la cocina. Acción correctiva: Asegúrese de que haya jabón de manos disponible para que los empleados se laven las manos. 6-301.11 Limpiador para lavado de manos, disponibilidad.

35 Observed: An employee eating in back storage area and found uncovered employee drinks over three compartment sink. Corrective Action: Ensure all employees are given an area away from kitchen to eat and all employee drinks shall be in a closed and sealed container. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. ---------- Observado: Un empleado comiendo en el área de almacenamiento trasera y encontró bebidas descubiertas sobre el fregadero de tres compartimentos. Acción correctiva: Asegúrese de que todos los empleados tengan un área alejada de la cocina para comer y que todas las bebidas de los empleados estén en un recipiente cerrado y sellado. 2-401.11 Comer alimentos, mascar chicle, beber bebidas o consumir tabaco.

39 Observed: Ice scoop being stored on top of dirty ice machine unprotected. Knife stored in between wall and steam table. Corrective Action: Ensure all scoops and utensils are stored protected. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. ---------- Observado: La pala de hielo se almacena encima de una máquina de hacer hielo sucia y sin protección. Cuchillo almacenado entre la pared y la mesa de vapor. Acción correctiva: Asegúrese de que todas las palas y utensilios estén almacenados protegidos. 3-304.12(E) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos se deben almacenar en un lugar limpio y protegido si los utensilios, como las palas para hielo, se usan únicamente con alimentos cuyo tiempo/temperatura no está controlado por seguridad.

32 Observed: A red plastic serving basket being used as a strainer for potato's. Corrective Action: Ensure a proper strainer is being used for potato's, not unapproved containers. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. 228.222(d)(1) Design and construction. Equipment/utensils durable. ---------- Observado: Una canasta de plástico roja que se usa como colador para papas. Acción correctiva: Asegúrese de utilizar un colador adecuado para las patatas, no recipientes no aprobados. 228.223(h) Diseño y construcción de equipos y utensilios. Materiales seguros y mantenidos en buen estado. 228.222(d)(1) Diseño y construcción. Equipos/utensilios duraderos.

37 Observed: food in containers being stored on floor in walk-in cooler and freezer. Food in walk-in cooler unprotected. Corrective Action: All food in containers shall be stored six (6) inches off floor. Cover all food with a foil or lid. 3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. ---------- Observado: alimentos en contenedores almacenados en el piso en una cámara frigorífica y un congelador. Los alimentos en la cámara frigorífica no están protegidos. Acción correctiva: Todos los alimentos en contenedores deberán almacenarse a seis (6) pulgadas del piso. Cubra todos los alimentos con papel de aluminio o tapa. 3-305.11(B) Los alimentos en paquetes y contenedores de trabajo pueden almacenarse a menos de 15 cm (6 pulgadas) del piso en equipos de manipulación de lotes de cajas.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 01/27/2023
Score 92

21 OBSERVED: No one on duty at time of inspection has a valid Food Managers certification. CORRECTIVE ACTION: Ensure one person during all hours of business has a valid Food Managers Certification, is registered with the local health dept., is present and can show proof. 2-102.12(A) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

10 OBSERVED: Concentration of sanitizer water at 25ppm chlorine at time of inspection. CORRECTIVE ACTION: Ensure proper sanitization of dishes with a concentration between 50-100ppm chlorine. 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. ----------- OBSERVADO: Concentración de agua desinfectante a 25 ppm de cloro al momento de la inspección. ACCIÓN CORRECTIVA: Asegure la desinfección adecuada de los platos con una concentración de cloro entre 50 y 100 ppm. 4-501.114(A) La solución desinfectante de cloro debe tener una temperatura mínima basada en la concentración y el pH de la solución como se indica en el siguiente cuadro.

31 OBSERVED: No paper towels at hand sink in kitchen. CORRECTIVE ACTION: Ensure paper towels are provided at hand sink for employees to dry hands. 6-301.12 Hand drying provision.. ---------- OBSERVADO: No hay toallas de papel en el fregadero de la cocina. ACCIÓN CORRECTIVA: Asegúrese de que se proporcionen toallas de papel en el lavamanos para que los empleados se sequen las manos. 6-301.12 Disposición para el secado de manos.

39 OBSERVED: A knife being stored in between wall and steam table. CORRECTIVE ACTION: Ensure all knives are stored on a clean and dry surface of equipment or on a magnet. 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. ---------- OBSERVADO: Un cuchillo guardado entre la pared y la mesa de vapor. ACCIÓN CORRECTIVA: asegúrese de que todos los cuchillos estén almacenados en una superficie limpia y seca del equipo o en un imán. 3-304.12(C) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos deben almacenarse en una parte limpia de la mesa de preparación de alimentos o el equipo de cocina solo si el utensilio en uso y la superficie de contacto con los alimentos de la mesa de preparación de alimentos o el equipo de cocina están limpiarse y desinfectarse con la frecuencia especificada en §4-602.11 y §4-702.11 de este título.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 09/06/2022
Score 79

2 Beef and eggs were stored in ice by the stove. The temperature of the beef was 49F. When using ice, be sure to have ice as high as the food and completely surrounding the pan the food is in. 3-501.16(A)(2) Cold Hold (41°F or below).

3 Refried beans on hot table was 112F, beef was 115F. Food was reheated. Ensure food is maintained above 135F on the hot table. 3-501.16(A)(1) Hot Hold (135°F or higher).

14 Employee washed hands for 6 seconds, then turned off faucet with hands. Hands must be washed for a minimum of 20 seconds with soap. A paper towel must be used to turn off the hand sink as per 2-301-12(B) Cleaning procedure--steps. 2-301.12(A) Cleaning procedure--time frame (20 seconds).

21 No food manager was on site at beginning of inspection. A food manager arrived at end of inspection. Ensure a second person obtains the food manager certification. A food manager must be present at all hours of operation as per 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. AND Municipal code Sec. 13-112. - Food manager's certification require

22 Employee was handling dough with nail polish on. When nail polish is worn, then hands must be gloved as per 2-302.11(B) Nail polish, fake nails, criteria. Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD.

28 Prepared foods in walk-in were dated incorrectly. Some food items had August 8, 2022 as the use by date, another had July 19, 2022 as the use by date. Ensure all dates are the day of preparation plus 6 days. Food must be discarded at the end of the indicated USE BY date. Foods incorrectly dated are subject to being discarded as per 3-501.17(A) Date marking prepare on site RTE/ TCS food.

45 Walls by water heater show mold-like growth and a hole by the floor. Ensure walls are kept in good repair as per 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

46 Plumbing line by service sink/mop sink is leaking. Ensure line is repaired as per code and to be free of leaks. 5-205.15(B) A plumbing system shall be maintained in good repair.

42 Walk in cooler shelving had brown, rust like build up. Ensure racks are cleaned on a schedule sufficient to prevent build up as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

41 Metal inserts in the walk-in cooler were missing the name of the contents. Labels must include the name of the food as per 3-302.12 Food storage containers, identified with common name of food..

37 Prepared food stored in walk-in were missing covers as required by 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

37 Boxed potatoes were set on top of an open garbage can. Trash cans may never be used to set food on. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.

35 Employee was wearing bracelets while preparing food. Employees may not wear watches, bracelets, or jewelry as per 2-303.11 Jewelry Prohibition.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 06/29/2022
Score 84

35 Employees may not wear jewelry, including watches, bracelets, and medical bracelets, while working with food. 2-303.11 Jewelry Prohibition.

18 sanitizer for 3 compartment sink and cloth buckets was mixed at or exceeding 200ppm. Sanitizer must be mixed to be between 50 and 100ppm as per 7-202.12(A) Poisonous/toxic materials or chemicals used properly.

9 Raw meats were stored above prepared foods in the walk in cooler. Ensure raw animal products are stored under prepared or ready to eat foods and vegetable as per 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented.

2 Cooks cold unit was holding foods at a consistent 50F. Food items had been placed in the cold unit in the last 3-4 hours. Cold unit was adjusted to reach 41F. Ensure the temperature of the cold unit is checked regularly. The thermometer should be in the warmest part of the cold unit (by the door). 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

22 Employees did not have food handler certification. Food handler certification for all employees must be obtained within 10 calendar days. 228.31(d) Food Handler Training criteria.

46 3 compartment sink faucet is leaking. Ensure leak is repaired as per 5-205.15(B) A plumbing system shall be maintained in good repair.

39 Discontinue using red baskets for scooping potatoes. Scoops must have a handle as per 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 in the food with their handles above the top of the food.

37 All food containers stored in the refrigerator must have a covering or lid as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 Ensure shelves in cooler with rust are cleaned or replaced. Only equipment that is resistant to rust or rust proof shall be used in the walk-in cooler as per 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. and 4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

42 Shelves above the 3 compartment sink had some debris build up. Ensure shelves above the 3 compartment sink are cleaned on a schedule to prevent build up as per 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

39 Ensure all ice stalactites in freezer are removed. Ensure any areas that are contributing to the leaks are repaired as per 4-501.11 Good repair and proper adjustment..

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 11/03/2021
Score 85

18 Sanitizer in 3 compartment sink was at or exceeded 200 ppm. Sanitizer should be tested with test strips each time it is mixed. Chlorine should be between 50-100 ppm when mixed. * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.

21 No food manager was onsite. A certified food manager is required to be present during all hours of operation as per Municipal code section 13-112.

22 All employees are required to have food handler certification. Food handler certification must be kept onsite for inspections.* 228.33(c) Food Handler Training criteria.

28 Food prepared on previous days were missing labels with the USE BY date. Some food was dates 19/9/21. Labels must be removed each time containers is cleaned. USE BY dates must be used on prepared foods kept overnight as per 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature for Safety (TCS) food prepared shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded when held at a temp of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

33 Improvised plug was used in the 3 compartment sink. Ensure to use the manufacturer recommended drain plugs. * 228.107(b)(1) Manual ware washing, sink compartment requirements.

35 Employees may not wear jewelry, including medical bracelets, while working with food. Medical necklaces worn around the neck are ok. 228.40 Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.

39 Freezer door has ice build up around it. Ice build up was observed on wall behind freezer fan. Ensure freezer is repaired.

39 Scoops must have handles. Handles must be stored up and out of food. 228.68(b)(2) 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.

37 Stored food must have covers or wrappings as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 Ensure shelves above warewashing, knife holders, and equipment is maintained clean as per 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 05/04/2021
Score 80

28 Food prepared on previous days were missing labels with the USE BY date. USE BY dates must be used on prepared foods kept overnight as per 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature for Safety (TCS) food prepared shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded when held at a temp of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

33 Service sink had items stacked on top of it and was not accessible. Mop water may NOT be discard in parking lot. Mop water must be discarded in the service/mop sink. Ensure the service/mop sink area is cleaned and organized and service/mop sink is always available for use. * 228.147(c)(1) Service sink or one curbed cleaning facility provided.

18 Sanitizer in 3 compartment sink was at or exceeded 200 ppm. Sanitizer should be tested with test strips each time it is mixed. Chlorine should be between 50-100 ppm when mixed. * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.

9 Vegetables were stored under raw eggs. Ensure vegetables are stored above raw eggs to prevent contamination as per * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

42 Shelving in cooler is rusted. Ensure shelving is repaired to remove rust or replaced. Shelving needs to be rust free as per 228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

39 Knives may not be stored between the wall and cold unit. Knives must be stored in a clean, dry location as per 228.68(b)(3) 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 §228.114 and §228.117 of this title.

34 Damaged window screen in kitchen must be repaired. Window should remain closed until the screen is fixed as per 228.174(e)(4) Windows or doors protected against the entry criteria.

36 Wiping cloth buckets must be stored off the floor 228.68(d)(5) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.

36 Wiping cloth buckets should be mixed to have sanitizer between 50 and 100 ppm and be free of debris or cloudy water as per 228.68(d)(4) Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil.

41 All containers of food must be labeled with the common name of the contents as per 228.66(b) Food storage containers, identified with common name of food..

29 A food thermometer is required for checking the food as it is cooked, while it is hot held, cooled, and when in cold storage as per * 228.108(b) Food thermometers provided and accessible.

27 food being cooled or cold held did not have sufficient ice. Ice should be as high on all sides as the food that is held or cooled in an ice bath. *handout provided for cooling methods.

39 Freezer floor is heavily iced over. Ice was observed on wall under cooling fans. Ensure all ice is removed from floor and cooling fans are repaired to prevent dripping. No food may be stored under a dripping cooler fan. 228.111(a) Good repair and proper adjustment..

37 Food stored in coolers or freezers must be covered as per 228.69(a)(1)(A) Food shall be protected from contamination by storing the food in a clean, dry location.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 06/03/2020
Score 92

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. at the time of inspection, there was employee drinks stored on top of the cold hold mini prep station. Employee drinks shall be stored away from food and food prep areas.

32 228.101(a) Materials used in the construction of utensils and food contact surface of equipment may not allow the migration of deleterious substances or impart color, odor, or taste to foods and under normal use conditions shall be: (1) safe; (2) durable, corrosion resistant and nonabsorbent; (3) sufficient in weight and thickness to withstand repeated ware washing; (4) finished to have a smooth easily cleanable surface and (5) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. ONLY USE FOOD GRADE BAGS TO STORE UNPACKAGED FOOD ITEMS.

15 228.65(a)(2) Preventing contamination from hands. Except when washing fruits and vegetables as specified under section 228.66(f) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

28 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature for Safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold or discarded when held at a temp of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

1504 CASTROVILLE RD
San Antonio , TX 78237

Date: 01/03/2020
Score 91

15 228.65(a)(2) Preventing contamination from hands. Except when washing fruits and vegetables as specified under section 228.66(f) of this title or as specified in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

26 228.80(a) Consumer Advisory Consumption of animal foods that are raw, undercooked or not otherwise processed to eliminate pathogens… if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry or shellfish is served or sold raw, undercooked or without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder ...using brochures, deli case or menu advisories, label statements, table tents, placards or other effective written means.

32 228.101(a) Materials used in the construction of utensils and food contact surface of equipment may not allow the migration of deleterious substances or impart color, odor, or taste to foods and under normal use conditions shall be: (1) safe; (2) durable, corrosion resistant and nonabsorbent; (3) sufficient in weight and thickness to withstand repeated ware washing; (4) finished to have a smooth easily cleanable surface and (5) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. ONLY USE FOOD GRADE BAGS TO STORE UNPACKAGED FOOD ITEMS.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. At the time of inspection, there was dirt debris build up on the grates of the storage shelves in the walk in cooler. The dirt shall be removed and the surface sanitized

34 228.186(k)(2) Controlling pests. Check premises. At the time of inspection, there was a crack between the sink basin and the wall in the women's restroom. The caulking shall be reapplied to deter the spreading of pests