5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 04/17/2025
Score 90

35 Observed that the CFM had a bracelet and a ring on when preparing food. The inspector instructed them that going forward, they MUST remove all rings, bracelets, and any form of wrist worn accessories prior to handling and cooking food. All jewelry and accessories must be stored in employee lockers. Ensure that no jewelry such as rings with gemstones, watches, bracelets, medical bracelets/ devices, and hair rubber bands are worn during food preparation. The only jewelry allowed to be worn are simple wedding bands that have no intricate design. Ensure the following: 2-303.11 Jewelry Prohibition.

19 Observed that the blue hose from the ice machine was resting on the horizontal plane of the kitchen floor near the floor drain. The inspector instructed the Certified Food Manager (CFM) that they MUST place the blue hose over the white plumbing pipes and zip tie it in place so that it maintains a one-inch air gap above the kitchen floor. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). 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.

19 Observed a small leak underneath the Rinse compartment (middle) of the three-compartment sink. A maintenance order MUST be placed so that a plumber comes out to repair/ seal the plumbing or replace the existing plumbing pipes with new ones. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

24 Observed that the shellstock tags were NOT marked with the date when the CFM and cooks used the last oyster in the batch. Ensure that the name, address, and CERTIFICATION NUMBER of the shucker, packer or repacker of the MOLLUSCAN SHELLFISH are labeled on the package it came in. The "sell by" or "best if used by" date should also be posted on the packages with a capacity of less than 1.89 L (one-half gallon), or the date shucked for packages with a capacity of 1.89 L (one-half gallon) or more. The inspector educated the staff that they MUST keep the shellstock tags for ninety (90) days after they have sold/ served the last raw shucked shellfish. They also NEED to write down the date of when they sold the last shellfish directly on the shellstock tag. The CFM estimated the day they sold the last oyster/ clam and wrote the dates on each of the tags. Ensure the following: 3-203.12(B) The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.

28 Observed filets of raw fish on a tray within the reach-in cooler with a preparation date of 04/14/2025. The Use By date of 04/20/2025 was missing. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as prepared/ fileted raw fish, cut/ sliced vegetables and fruits, and cooked TCS foods that have been cooled down, 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. The CFM wrote down the Use By date on the sticker label on the tray. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food.

31 Observed dish soap being used to wash hands at the handwash sink behind the front counter. The inspector reminded the Certified Food Manager (CFM) to use liquid or foam hand soap; NOT dish soap when washing and lathering their hands. 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. The CFM had a family member go to the nearest convenience store to but four bottles of hand soap. They plan on installing dispensers in the future. Ensure the following: 6-301.11 Hand washing cleanser, availability.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 10/21/2024
Score 90

19 Observed a large leak underneath the Sanitize compartment (right-most compartment) of the three-compartment sink. The Certified Food Manager (CFM) MUST place a maintenance order to have a plumber or maintenance worker come out to seal/ repair the leaks. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

31 Observed two sponges inside of the front counter handwash sink. Observed Dawn dish soap being used as hand soap at the front counter handwash sink. 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 that the basins of the handwash sinks are kept clear. Handwash sink should only be used to wash hands, NOT for storing items, storing dishes/ utensils, or filling up red sanitizer buckets with water. The CFM removed the sponges and ordered foam hand soap for the handwash sink. Ensure the following: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 6-301.11 Hand washing cleanser, availability.

28 Observed Ceviche prepared yesterday at 1:00 PM inside the reach-in cooler but it was missing the preparation and Use-By dates. The inspector educated/ reminded the CFM that TCS food that has been stored on site should have the dates labeled on the container within the first twenty four hours. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced produce, marinated/ sliced raw fish, and cooled TCS foods, 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/ tray from the time it is placed inside a cold hold unit or when the package has been opened/ torn. 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. The CFM began writing the dates on day of the week labels and posted them on the metal containers. Ensure the following:3-501.17(A) Date marking prepare on site RTE/ TCS food.

24 Observed that the shellstock tag was NOT marked with the date when the CFM and cooks used the last oyster in the batch. Ensure that the name, address, and CERTIFICATION NUMBER of the shucker, packer or repacker of the MOLLUSCAN SHELLFISH are labeled on the package it came in. The "sell by" or "best if used by" date should also be posted on the packages with a capacity of less than 1.89 L (one-half gallon), or the date shucked for packages with a capacity of 1.89 L (one-half gallon) or more. The inspector educated the staff that they MUST keep the shellstock tags for ninety (90) days after they have sold/ served the last raw shucked shellfish. They also NEED to write down the date of when they sold the last shellfish directly on the shellstock tag. The CFM estimated the day they sold the last oyster/ clam and wrote the date on the tag. Ensure the following: 3-203.12(B) The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.

19 Observed a blue hose from the ice machine NOT have the required one-inch air gap above the kitchen floor. The inspector instructed the CFM to have the hose raised or zip tied on top of another plumbing line so that it has the required one-inch air gap. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the 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. Ensure the following: 5-202.13 Backflow prevention, air gap.

42 Observed the sides of the frying machines and flat grill station with an accumulation of grease, oil, and charred food debris. Observed dirty inside mechanical compartment of one of the fryer machines (grease and oil accumulation). Observed the inside of the ice machine had an accumulation of black substances that NEED to be wiped off with a sanitizer towel. Ensure that all Nonfood Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food, and prevent insects and rodents being attracted. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 07/03/2024
Score 97

42 Ensure ice machine is 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.

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Observed premade food items in the fridge that had been kept for over 24 hours. 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

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 02/07/2024
Score 92

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Observed premade food items in the fridge that had been kept for over 24 hours. 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

31 Observed utensils stored in the front 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.

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.

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

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

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 10/13/2023
Score 84

2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed oysters and other TCS food items (cheese, etc) at 48F-58F. Items were placed on ice and moved to new cold hold unit. Ensure all TCS items are maintained at 41F and below at all times.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken stored next to raw beef and next to other non-raw food items. Items were moved and food storage chart was reiterated.

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Observed prepared cactus in the coolers that did not contain date labels. 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 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.

31 Observed raw oysters being prepped in the back 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.

15 Observed employee bare hand contact RTE food while plating. Ensure a utensil is used to plate food or gloves are worn. 3-301.11(B) Bare hands contact with ready-to-eat foods.

32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 228.224(i) Equipment and utensils approved for food use..

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 06/20/2023
Score 83

39 Observed a missing panel of the ice machine that protects the water and ice from possible contamination. Ensure the ice machine is repaired or replaced. 228.222(d)(2) Location and installation. Equipment shall be located and installed and cleaned in a way that prevents food contamination and that also facilitates cleaning of the temporary food establishment. Observed ice scoop stored on top of beer box. Ensure the ice scoop is stored in a proper area at all times. 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.

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

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

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.

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.

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Observed prepared fish, rice, salsas, and other seafood items in the coolers that did not contain date labels. 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

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw beef stored directly next to tortillas, v8 can, and cut up watermelon. Ensure proper food storage is maintained to prevent cross contamination.

2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed eggs and other TCS food items at 65F and the entire fridge unit above 60F. Items were placed on ice and moved to new cold hold unit. Ensure all TCS items are maintained at 41F and below at all times.

22 Observed no food handler certifications at the time of the inspection. 228.31(d) Food Handler Training criteria.

21 Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training 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. Observed no CFM on duty at the time of the inspection. Ensure the CFM is posted conspicuously to consumers.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 05/25/2023
Score 88

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw fish stored above salsa and milk, observed raw bacon stored above vegetable items. Items were moved and food storage chart was given.

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Observed prepared fish, rice, salsas, and other seafood items in the coolers that did not contain date labels. 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 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.

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.

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.

45 7-209.11 Other Personal Care Items, Storage. Ensure all employee items are stored in a designated area for employees.

2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed oysters and other TCS food items at 48F. Items were placed on ice and moved to new cold hold unit. Ensure all TCS items are maintained at 41F and below.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 01/26/2023
Score 88

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed container of raw beef stored in reach in cooler on shelf above cilantro and tea.

18 7-201.11 Poisonous/toxic materials or chemicals stored properly. Observed chemicals stored on the same shelf as bulk food items and seasonings. Ensure all chemicals are properly stored away from food items.

32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Garlic bulbs were stored in white and red dyed plastic grocery bags. Ensure food is stored in approved food containers and bags.

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.

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.

28 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Observed prepared fish, rice, salsas, and other seafood items in the coolers that did not contain date labels. 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.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 09/22/2022
Score 78

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed container of raw beef stored in reach in cooler on shelf above container of raw seafood.

15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee chopping ready to eat fish with bare hands. Ensure a second barrier (gloves, tong, deli tissue, etc) when handling ready to eat foods.

2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed raw oysters held overnight in ice chest being stored in water at 56F. Oysters were discarded

21 228.31(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.

22 228.31(d) Food Handler Training criteria.

29 4-302.12(B) Food thermometers--small diameter probe. ) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures. 4-302.12(A) Food thermometers provided and accessible.

32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Observed dry goods being stored in non food grade plastic bins.

39 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title.

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. Wire shelving in reach-in cooler on cooks line has chipping paint and rust. Ensure wire shelving is cleaned/ repaired/replaced to remove rust and chipped paint.

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

28 3-501.17(A) Date marking prepare on site RTE/ TCS food.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 05/25/2022
Score 81

9 3-303.11 Ice used as exterior coolant, prohibited as ingredient and may not be used as food.

18 7-201.11 Poisonous/toxic materials or chemicals stored properly. Observed chemicals stored on the same shelf has fresh produce

28 3-501.17(C) Date marking combined ingredients for RTE/ TCS food.

39 Scoops had their handles lying in sugar, flour, and ice. 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 except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container.

24 3-203.12(C) The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label.

21 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. Manager required during all hours of operation 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. Food Manager’s Registration and Process Registering the food manager certification is a requirement under the San Antonio municipal code (Sec. 13-112) which is specific to all Certified Food Managers working within San Antonio city limits. There is no test. Please bring: 1) Food manager certificate (copy), 2) The attached food managers application, and 3) Fee of $15.45 per application to The Metro Health counter at the Cliff Morton Development and Business Services Center located at 1901 S. Alamo St. to obtain your Metro Health ID Card The hours are Monday through Friday 7:45 am to 4:00 pm.” One person may bring in all completed applications and payment.

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.

45 6-501.12 Cleaning, frequency and RESTRICTIONs..

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

34 6-202.15(D) Windows or doors protected against the entry criteria. Screen door is not tight fitting to frame and has holes from damage to the screen. Ensure these are corrected to be in good repair.

32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Fish were stored in white and red dyed plastic grocery bags. Ensure food is stored in approved food containers and bags.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Raw eggs were stored above Lemons. Provided shelf stocking guide.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 11/23/2021
Score 83

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw beef above ready to eat produce. Ensure food is protected from contamination from proper storage (storage guide provided)

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed raw prepped fish and shrimp in reach in cooler without proper date markings. Ensure 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)

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Observed in-use wiping cloths stored in dirty sanitizing solution. Wiping Cloths Storage: 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).

34 228.186(k)(3) Controlling pests. Eliminating harborage conditions. Ensure any unused equipment is removed.

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

39 228.111(a) Good repair and proper adjustment.. Observed reach in freezer door held closed with bungee cord. Ensure equipment is in good repair.

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

42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ensure equipment is cleaned at a frequency to prevent the accumulation of soil residue

45 228.186(b) Cleaning, frequency and RESTRICTIONs.. Establishment is in need of general cleaning and organization.

35 228.43(a) Hair Restraints effective.

32 * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Observed rust and chipping paint on wire rack in reach in refrigeration. Ensure shelving is repaired or replaced.

30 * 228.247 Not having a current/Valid Permit. At time of inspection establishment is operating without a valid permit.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 09/24/2021
Score 81

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw shelled eggs above ready to eat produce. Ensure food is protected from contamination from proper storage (storage guide provided)

21 * 228.33(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. At time of inspection no certified food manager on site during operation. One certified food manager who has authority over the food preparation and defined as a “person in charge” is required to be physically present in the restaurant while food is being prepared or served as per municipal code section 13-112

22 At the time of inspection food handling employees could not provide current/valid food handler training certificate. Food handler req and food manager registration This establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. Training must be completed within 60 days of hire. The requirement to complete a food handler training course shall be effective October 1, 2016. * 228.33(c) Food Handler Training criteria.

29 * 228.108(e) Sanitizing solutions, testing devices. At time of inspection sanitizing test strips were not readily available. Ensure sanitizing test strips are available for accurate concentration of sanitizing solution.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Observed in-use wiping cloths stored in dirty sanitizing solution. Wiping Cloths Storage: 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).

37 228.69(a)(2) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. At time of inspection a pot of thawing shrimp was observed sitting on floor. Ensure food is protected from contamination by being stored 6inches off the floor.

42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ensure equipment is cleaned at a frequency to prevent the accumulation of soil residue

45 228.186(b) Cleaning, frequency and RESTRICTIONs.. Establishment is in need of general cleaning and organization.

39 228.111(a) Good repair and proper adjustment.. Observed not in use, inoperable equipment being stored in establishment. Equipment needs to be repaired/replaced if not it should be removed from establishment.

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

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. At time of inspection, observed three empty cups being stored in hand washing sink by cash register.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed raw prepped fish and shrimp in reach in cooler without proper date markings. Ensure 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)

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 06/03/2021
Score 82

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Observed Cloths in-use for wiping counters and other surfaces held in sanitizer solution at greater concentration than 50-100ppm Ensure that Cloths in-use for wiping counters and other surfaces held in sanitizer solution at (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed containers of cooked shrimp in refrigerator stored without coverings Ensure that food is protected from cross contamination by storing food in packages or covered container/ wrapping.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed raw fish being stored in reach-in above fresh produce. Ensure that stored food is protected from cross contamination by by separating, storage, preparation, holding, and display. ***provided shelf stocking guide***

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed ready to eat potentially hazardous food in refrigerator without proper date markings Ensure that 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)

42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed shelving where pots and pans are stored with debris and soil residue. Ensure that facility is cleaned at frequency to prevent accumulation of food debris and soil residue

45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. Observed missing ceiling and exposed insulation in ware-washing area. Ensure that ceiling is repaired in a manner that is smooth and easily cleanable

32 * 228.101(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion- resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Observed tortillas being stored in single use grocery bags Ensure that food items are stored in reusable food grade materials

31 * 228.175(c) Hand drying provision.. Observed hand sink near cash register without hand towels Ensure that hand drying provisions are readily available

34 228.186(k)(3) Controlling pests. Eliminating harborage conditions. Observed not in use equipment and boxes in ware washing area and kitchen. Ensure that harborage conditions are eliminated to prevent pests

38 228.75(c)(2) Thawing. under running water criteria. Observed fish in 3 compartment sink thawing at room temperature. Ensure that potentially hazardous foods are thawed using one of the four approved methods. ****Thawing Guide Provided*****

22 * 228.33(c) Food Handler Training criteria. Observed food manager with expired food manager certificate. Ensure that food manager certificate is current and registered with the city

41 228.79(a)(2)(A) Label include the common name of the food, an adequately descriptive identity statement. Observed food items stored in reach-in without common name label Ensure that food items are labeled with common name