7046 MILITARY DR W
San Antonio , TX 78227

Date: 02/13/2025
Score 76

36 Observed that nearly all the sanitizer buckets were store directly on the kitchen floor. Ensure that all sanitizer buckets are store stored on shelves/ metal racks. The shelves or racks CANNOT have Ready to Eat (RTE) or single-use dishes stored on them. Ensure the following: 3-304.14(E) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.

29 Observed that the sanitizer bucket below the front counter had Bleach/ chlorine sanitizer with a concentration of 10 Parts Per Million (PPM). The establishment needs to change their sanitizer buckets every two to fours hours depending on how often they clean and wipe down spills and food stains. 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 since it is considered toxic. 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. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

31 Observed that the paper towel dispenser at the handwash sink was missing paper towels inside of it. A Food Handler came by with a new roll and placed it on a storage rack nearby. Observed that the bottle of hand soap t the handwash sink was NOT dispensing he liquid hand soap when the button was pressed down. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. The hand soap CANNOT be a bar of soap, liquid dish soap, or hand sanitizer. It MUST be liquid or foam hand soap. Ensure the following: 6-301.11 Hand washing cleanser, availability. 6-301.12 Hand drying provision.

42 Observed black and grey substances growing on the ceiling inside of the ice machine. Observed dirty kitchen racks where bulk containers were stored and dirty kitchen racks where food was placed to cool down. 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. 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.

14 Observed three slash-resistant gloves hung near a window within the establishment. Two of the gloves had large holes or frays on them. The third appeared well worn as well. Please discard all three gloves and purchase new ones. Ensure that all slash-resistant gloves are smooth, durable, and have non-absorbent outer surfaces so that bacteria and microbes are not transferred from the gloves to the Time/ Temperature Control for Safety (TCS) food or Ready to Eat (RTE) food. Ensure the following: 3-304.15(C) Slash-resistant--characteristics.

32 Observed a can of Sliced Water Chestnuts that had a dent on the bottom rim of the can. Observed another canned food with a dent on the rim. Please discard or return damaged canned food to the distributor. Ensure that canned foods are free of dents on the rims or the seam of the can. Any dents can create microscopic openings that allow microbes to enter and create bacteria that adulterates the food within. Establishment should either throw away the damaged canned food or return it to the distributor for credit or an exchange. If they plan to return to the distributor for credit, then the damaged food cans MUST be stored separate from the cans that are in good condition with a sign that states “Damaged/ Heavily dented cans can only be placed here”. Ensure the following: 3-202.15 Package integrity.

9 Observed raw pork (prepackaged and sealed) stored directly above boxes that contained raw Beef Striploin. Please ensure that all raw pork products are stored directly below raw beef products to reduce the risk of cross-contamination. Ensure the correct order for raw meats and raw poultry 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. Ensure the following: 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

28 Observed missing Use By dates for long metal pans of white rice. They were prepared on 02/12/2025, but the CFM was NOT sure when they were placed in the walk-in cooler. Observed Lop Mein noodles with a prep date of 02/07/25 but it was still missing the Use By date of 02/13/2025. Observed another container of food with a prep date of 02/11/25 but it was missing a Use By date of 02/17/25. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as opened packages of dairy, cooled TCS food, and cut fruits and vegetables 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. Inspector warned the CFM to use all the Lo Mein noodles by the end of today. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

19 Observed that the white pipe from the ware whing machine and the white pipe from the kitchen prep sink (to the left of the rice hot holds) did NOT have a one-inch air gap above the kitchen floor. The inspector instructed the staff to cut and raise the pipes. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the kitchen floor. 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). 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 comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap.

3 Observed that the fried Chicken Nuggets below the kitchen heat lamp were temping between 121- and 125-degrees Fahrenheit (F). The inspector instructed the Food Handlers that all TCS food MUST temp above 135 F after it has finished being cooked/ fried. They will have to place the fried food directly below the heat lamp (do NOT push them off to the side edges and corners because they will cool down quick). Another option the establishment has is to add a second heat lamp or steam table to keep the internal temperature of fried food above 135 F. 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. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

22 Observed that one of the Food Handlers that has been with the establishment for over a month (began late December) was missing their Food Handler certification. Please ensure that all Food Handlers on site have a Food Handler certification that is NOT expired. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The staff may show the certificate physically or digitally during the inspection (on their cell phones or company computer). The establishment and Food Handlers are responsible for renewing the certifications before they expire. New employees have thirty (30) days from their hire date to become Food Handler certified. If food handlers from other establishments come in to sub or assist the establishment, then they MUST still provide a copy of their Food Handler certification that is NOT expired. Please have the CFM certification renewed by the NEXT routine Food Establishment inspection. If staff are still observed to not have their Food Handler certification, then they may NOT work in the kitchen and must only work at the cash register. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria.

36 Observed three sanitizer towels outside of their sanitizer buckets. Cloths / rags used to clean and sanitize Food-Contact and Nonfood-Contact surfaces MUST be stored in the sanitizing bucket between uses (this shall prevent the growth of bacteria on the towel). 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.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 09/17/2024
Score 88

9 Observed raw chicken stored next to carrots in the walk in cooler. Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

14 Observed no hand washing occur during the time of the inspection. Observed employee prepare raw chicken and raw beef without washing their hands in between the two types of raw meats. Ensure hands are washed between donning and doffing of gloves, changing stations when preparing food, when leaving and entering the kitchen, etc. 2-301.14 When to wash.

28 Observed multiple food items in the walk-in cooler that were made the day before with no date labels/incorrect date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.

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

43 Ensure all vents are cleaned routinely. 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.

47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 05/24/2024
Score 75

1 Observed rice at a temperature of 68F with no correct time as to when the rice was made. Observed sauces made the day prior at 105F with no exact time for when they were made. Ensure proper cooling procedures are followed and logs are kept daily. Ensure proper cooling procedures are done at all times. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Cooling sheets and logs were given to establishment.

2 Observed entire cold hold unit at the line at an ambient temperature of 52F. All items in the unit were at 50F and above. Observed raw beef sitting out on prep table at 64F. Ensure all raw meats are kept at 41F or below at all times. Ensure all cold hold units are kept at 41F or below at all times. A work order has been placed on the unit and items were placed on ice. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

9 Observed raw chicken prepared directly next to raw beef on the same counter. Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

28 Observed multiple food items in the walk-in cooler that were made the day before with no date labels/incorrect date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

29 Observed the walk in cooler thermometer broken on the door and no thermometer was provided inside the walk in cooler. Ensure all cold hold units contain accurate, working thermometers. -502.11(C) Food thermometers--maintained, good repair. 4-302.12(A) Food thermometers provided and accessible.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.

39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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. 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.

41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.

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

47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. Ensure the CFM is posted conspicuously for consumers. 8-304.11(K) Notification of the most recent inspection report is available upon request.

43 Ensure all vents are cleaned routinely. 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.

38 Observed raw chicken thawing in running luke warm water at a temperature of 80F. Ensure all food is thawed to 41F and kept at that temperature until cooked properly. 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(B) Thawing. under running water criteria.

31 Observed no paper towels readily available at the hand sink. Ensure all hand sinks are properly equipped with hand drying provisions at all hours of operation. 6-301.12 Hand drying provision..

14 Observed no hand washing occur during the time of the inspection. Observed employee prepare raw chicken and raw beef without washing their hands in between the two types of raw meats. Ensure hands are washed between donning and doffing of gloves, changing stations when preparing food, when leaving and entering the kitchen, etc. 2-301.14 When to wash.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 01/23/2024
Score 79

9 Observed raw chicken stored next to cooked chicken on the shelf. Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

1 Observed rice at a temperature of 112F with no correct time as to when the rice was made. Ensure proper cooling procedures are followed and logs are kept daily. Ensure proper cooling procedures are done at all times. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Cooling sheets and logs were given to establishment.

22 Food handler certifications were unable to be procured by all employees 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.

28 Observed multiple food items in the walk-in cooler that were made the day before with no date labels/incorrect date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.

31 Observed an employee using the hand sink to fill buckets of water. Ensure the hand sink is used only for hand washing at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.

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

47 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. Ensure the CFM is posted conspicuously for consumers.

39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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. 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.

2 Observed entire cold hold unit at the line at an ambient temperature of 52F. All items in the unit were at 50F and above. Ensure all cold hold units are kept at 41F or below at all times. A work order has been placed on the unit and items were placed on ice. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

38 Observed raw chicken thawing at room temperature and at a temperature of 46F. Ensure all raw meat is thawed under running water as required. 3-501.13(B) Thawing. under running water criteria.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 09/19/2023
Score 86

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

21 Observed no food manager on duty at 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. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.

22 Food handler certifications were unable to be procured by all employees 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.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.

41 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..

29 Observed no thermometers for the cold hold units or walk in cooler. Ensure thermometers are provided in every cold hold unit. 4-302.12(A) Food thermometers provided and accessible.

9 Observed cross contamination in the walk in cooler (raw chicken next to rice, raw chicken next to raw beef etc,). Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

28 Observed multiple food items in the walk in cooler that were made the day before with no date labels. 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) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 05/22/2023
Score 86

34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.

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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

43 Observed multiple vents in the establishment and above food prep areas soiled with dust like material. Ensure all the vents throughout the establishment 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.

39 Observed scoop handles stored in the food items. Ensure that scoop is stored in a protected location when not in use and is never touching the food line. 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.

29 No test strips were able to be procured at the time of the inspection. Management has ordered them. 4-302.14 Sanitizing solutions, testing devices.

47 8-304.11(K) Notification of the most recent inspection report is available upon request. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. (must be registered with city)

37 Observed multiple food items stored directly 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.

31 Observed food debris in hand sink. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

7 Observed moldy like ginger in the walk in cooler. (items were discarded). Ensure all food is in good condition at all times or discarded properly. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

47 6-301.14 Handwashing signage.

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

45 Observed personal items stored above the three compartment sink. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 01/17/2023
Score 81

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Bins of food in cooler were only labeled with "Sunday" no dates were on the containers. The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

41 Observed multiple bulk food items stored in old soy sauce buckets with no common label or name. 3-302.12 Food storage containers, identified with common name of food.. 3-601.11 Standards of identity.

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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

9 Observed raw beef stored directly next to a container or cooked rice in the walk in cooler. Ensure all raw TCS and non-raw non-TCS food items are stored separately. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

47 Ensure the most recent valid inspection report is posted conspicuous to consumers. Ensure each bathroom has proper hand washing signage for employees. 6-301.14 Handwashing signage. 8-304.11(K) Notification of the most recent inspection report is available upon request.

43 Observed multiple vents in the establishment and above food prep areas soiled with dust like material. Ensure all the vents throughout the establishment 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.

46 Observed a leak beneath the three compartment sink and a leak at the faucet of the three compartment sink. Ensure all of the leaks are repaired or replaced. 5-205.15(B) A plumbing system shall be maintained in good repair.

34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment.

45 Observed a personal cup stored on the food prep table as food was being actively prepared. Ensure all food items are kept in a designated employee area. 7-209.11 Other Personal Care Items, Storage.

31 Ensure the hand sink has hand soap at all times. Observed an employee rinsing rags and vegetables in the hand sink. Ensure the hand sink is used only for hand washing at all times. 6-301.11 Hand washing cleanser, availability. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

1 Observed buckets of homemade sauce in the cooler at 84F that were stated to have been prepared at 10am on the day of the inspection. Ensure proper cooling procedures are done at all times. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Cooling sheets and logs were given to establishment.

21 No food manager was 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.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 07/14/2022
Score 89

2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. At time of inspection internal temperature of rice was 51 degrees, cooked chicken was 52

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Bins of food in cooler were only labeled with "Sunday" no dates were on the containers. The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

27 4-301.11 Cooling, heating, and holding capacities. Equipment. At time of inspection walkin cooler was not holding temperature.

39 reezer door is heavily damaged and compromised. Emergency release is non-functional. Door will need to be repaired to manufacturer standards 4-501.11 Good repair and proper adjustment..

41 3-302.12 Food storage containers, identified with common name of food..

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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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

7046 MILITARY DR W
San Antonio , TX 78227

Date: 03/10/2022
Score 87

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Bins of food in cooler were only labeled with "Sunday" no dates were on the containers. The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days.

29 4-302.12(B) Food thermometers--small diameter probe. Probing thermometer not available to test internal temperature of rice in the cooling process.

29 4-302.14 Sanitizing solutions, testing devices.

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed black substance on stacked cutting boards. Ensure cutting boards are cleaned to sight and touch.

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw shelled eggs stored in cooler next to raw carrots.

39 Freezer door is heavily damaged and compromised. Emergency release is non-functional. Door will need to be repaired to manufacturer standards 4-501.11 Good repair and proper adjustment..

27 3-501.15(A) Cooling method, criteria.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 11/01/2021
Score 88

1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F. Beef held in walk-in cooler was at 61F after overnight cooling. Ensure foods that are cooled go from 135F to 70F in 2 hours and from 70F to 41F within 4 hours (6 hours total).

21 Sec. 13-112. - Food manager's certification required. (a) A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; and (2) Has a valid and current food manager's certificate issued by the director. (b) A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.

28 Bins of food in cooler were only labeled with "Sunday" no dates were on the containers. The name and date of the food must be on the label for food kept overnight. The longest date that may be used is the day of preparation plus 6 days. A shorter date may be used if preferred. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.

27 * 228.75(e)(1) Cooling method, criteria. Observed containers of egg drop and hot and spicy soup cooling on shelves at room temperature. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (A) placing the food in shallow pans (B) separating the food into smaller or thinner portions (C) using rapid cooling equipment (D) stirring the food in a container placed in an ice water bath; (E) using containers that facilitate heat transfer; (F) adding ice as an ingredient; or (G) other effective methods.

39 228.111(a) Good repair and proper adjustment.. At time of inspection the side of freezer door was in poor repair; insulation is exposed and paneling is pulling away. Freezer door will need to be replaced or repaired to manufacturer standards

40 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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.

41 228.66(b) Food storage containers, identified with common name of food.. Observed containers of food not identified by common name. Ensure food storage containers are identified by common name.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 08/31/2021
Score 90

27 * 228.75(e)(1) Cooling method, criteria. Observed containers of egg drop and hot and spicy soup cooling on shelves at room temperature. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: (A) placing the food in shallow pans (B) separating the food into smaller or thinner portions (C) using rapid cooling equipment (D) stirring the food in a container placed in an ice water bath; (E) using containers that facilitate heat transfer; (F) adding ice as an ingredient; or (G) other effective methods.

22 * 228.33(c) Food Handler Training criteria. Observed food handling employees with expired food handler certificates. Ensure food handling employees have current certifications

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed prepped food in walk-in cooler without proper date markings. 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)

41 228.66(b) Food storage containers, identified with common name of food.. Observed containers of food not identified by common name. Ensure food storage containers are identified by common name.

39 228.111(a) Good repair and proper adjustment.. At time of inspection the side of freezer door was in poor repair; insulation is exposed and paneling is pulling away. Freezer door will need to be replaced or repaired to manufacturer standards

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food storage containers not protecting from cross contamination. Ensure Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

40 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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.

7046 MILITARY DR W
San Antonio , TX 78227

Date: 04/22/2021
Score 94

34 OPENING BETWEEN FRONT DOORS MUST BE COVERED WITH WEATHER STRIPPING. (AS IT IS BELOW LOCK OF THESE SAME DOORS).

19 * 228.146(c) Backflow prevention, air gap........ICE MACHINES AND FOOD PROCESSING SINKS MUST HAVE A ONE INCH AIR GAP ESTABLISHED BETWEEN THEIR DRAIN PIPES AND FLOOR SEWER DRAIN WHICH STARTS AT FLOOR LEVEL. THESE SHOULD BE ESTABLISHED IN ORDER TO ELIMINATE A DIRECT CONNECTION OF A FOOD SOURCE WITH THE SEWER.

21 PERSON IN CHARGE MUST HAVE EVIDENCE OF FOOD MANAGER CERTIFICATION READILY AVAILABLE ON PREMISE AT ALL TIMES.