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

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.

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

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.

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.

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.

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.

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.

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.

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 3-302.11(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.

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.

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.

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.

45 6-501.12 Cleaning, frequency and RESTRICTIONs..

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.

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.

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.

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.

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

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

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

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.

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)

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.

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.

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

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 02/18/2020
Score 69

46 Urinal in men's room is required to be repaired. Urinal has been documented as being out of operation going back to October 25, 2018. Urinal may not be removed without authorization from the city plumbing department and is required to be kept in operating conditions. Due to repeat violations, facility will have 30 days (March 18,2020) to fix urinal instead of 90. A reinspection fee of $103.00 will be charge. If Urinal is not repaired by that time, additional inspections and higher reinspection fees will be charge. 228.147(b) Toilets and urinals. not fewer than the toilets required by the Plumbing Code shall be provided.

2 Food items that were placed in cooks cold unit at approximately 10:30 had temperatures between 65-68F. Food in cold units need to be held at or under 41F. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

27 Cooks cold unit is not reliable holding temperatures. Internal metal surfaces had temperatures at about 64-66F. Unit will need to be repaired or replaced within the next 10 days. * 228.107(a) Cooling, heating, and holding capacities. Equipment.

42 Shelves where pots and pans are stored and the cooks line shelves should be kept free of debris build up. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

18 Employee medication was stored on shelf above food preparation table.* 228.209(a)(2) Medicine storage. Medicines that are in a food establishment for the employees' use shall be labeled as specified in §228.201 of this title and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.

15 Employee was seen touching cooked food items with bare hands and chopping tomatoes. Items touched with bare hands should be discarded. Employees should wear gloves when handling customers food. * 228.65(a)(2) Bare hands contact with ready-to-eat foods.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.

22 Employees must have gloves on as per * 228.39(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.

31 Oyster water was dumped into hand sink in kitchen. Hand sink by cash register had to glasses in it. Hand sinks may only be used as per* 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

37 Prepared food in front cold unit was not covered. Prepared food should be covered or wrapped when stored in cold units. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 Scoops had their handles lying in sugar, flour, and ice. 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 When food is placed in a containers, it must be labeled as per 228.66(b) Food storage containers, identified with common name of food..

45 Walls and floors had some debris build up. Ensure walls, support by the fryers, and floors to the baseboards are maintained cleaned as per 228.186(b)(1) Cleaning, frequency. The physical facilities shall be cleaned as often as necessary to keep them clean.

46 Dripping plumbing lines, such as under the 3 compartment sink, and broken handles on sinks should be repaired. 228.149(e)(2) A plumbing system shall be maintained in good repair.

34 Back door has a missing doorknob. Screen door is not tight fitting to frame and has holes from damge to the screen. Ensure these are corrected to be in good repair. 228.174(e)(1) Outer openings, protected.

43 Ballist lights above food preparation area will need to be shielded as per 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

45 Holes in walls, such as in the men's restroom, should be repaired. 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.

32 Fish were stored in white and red dyed plastic grocery bags. Ensure food is stored in approved food containers and bags. * 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.

19 Thin glove-like plastic was used to cap a plumbing line. Ensure a plumbing line is capped or repaired as per required with the plumbing code.* 228.145(a) Construction. A plumbing system shall be constructed and repaired with approved materials according to the Plumbing Code.

9 Raw eggs were stored above avacados. Provided shelf stocking guide.* 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

42 Shelves above warewashing have debris build up and require cleaning. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 Water damaged ceiling tiles in kitchen and dining area should be replaced. 228.186(a) Repairing. The physical facilities shall be maintained in good repair.

39 Bowls and plates on cooks lines should be covered or inverted. 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.

39 3 copmartment sink will need to be attached and/or sealed to wall so there is no gap between sink and wall. Other items, such as the men's restroom sink, should also be sealed or attached to adjoining wall. 228.110(a)(1)(C) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.

5539 Historic Old Hwy 90 W
San Antonio , TX 78227

Date: 10/29/2019
Score 93

2 Cooks cold unit is holding foods between 50 and 54 F. Temperature of foods in cold units must be regularly monited to ensure foods are held at safe temperatures. Foods requiring temperature control in cold unit will need to be discarded no later than 3 pm and may not be save unless immediately placed in an ice bath. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

39 Bowls and plates on cooks lines should be covered or inverted. 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.

42 Shelves where pots and pans are stored and the cooks line shelves should be kept free of debris build up. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

37 Salsa's in waitress reach in unit need to be covered as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 Walk-in cooler reach-in doors will need to be repaired. Left door hangs open easily causing loss of cold air in walk-in. Walk in ambient temperature was at 40F, but 48F near the doors. 228.111(a) Good repair and proper adjustment..

42 Walk in cooler had some debris build up on walls and by ceiling fan. Walk in cooler walls, rachs, and fans should be cleaned on a schedule sufficient to prevent build up. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

46 Urinal in men's room will need to be repaired. Urinal may not be removed without authorization from the city plumbing department. 228.147(b) Toilets and urinals. not fewer than the toilets required by the Plumbing Code shall be provided. 228.149(e)(2) A plumbing system shall be maintained in good repair.