Facility


Non-Smoking Facility
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
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CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 08/30/2024
Score 90
38 3-501.13(B) Thawing. under running water criteria. ENSURE PROPER THAWING OF RAW MEATS BY PLACING UNDER RUNNING WATER, IN COOLER FROM ONE DAY TO THE NEXT OR FROZEN DIRECTLY TO COOK. (DISCONTINUE THAWING AT ROOM TEMPERATURE
9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. Cooked ribs wrapped in plastic resting on top of cooked brisket.
27 3-501.15(A) Cooling method, criteria. Observed cooked foods placed in walk-in cooler to cool.
39 4-904.13(A) Preset tableware. If tableware is preset except as specified in paragraph (B) of this subsection, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
3 3-501.16(A)(1) Hot Hold (135°F or higher). Brisket held in warmer in pit room failed ot reach the required 135F
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 05/21/2024
Score 92
10 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. At time of inspection ware wash machine was not dispensing the minimum concentration of sanitizer. Establishment called maintenance and switched to manual sanitizing.
31 6-301.12 Hand drying provision..
43 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
39 4-501.11 Good repair and proper adjustment.. Gaskets on walk-in are frayed and detached. Shelving racks in warmer are broken.
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. Food debris in reach in needs to be removed.
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 01/12/2024
Score 94
3 3-501.16(A)(1) Hot Hold (135°F or higher). Smoked meats held in warmer were temping below 135F, items were rapidly reheated and placed back in warmer with temperature increased.
36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 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).
28 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)
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 08/28/2023
Score 92
10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. Observed cleaned buckets stacked inverted on floor and employee was spray washing floor.
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Observed brisket held in walk in over night with an internal temperature at/above 70F.
39 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
38 3-501.13(B) Thawing. under running water criteria.
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 05/16/2023
Score 89
3 3-401.14(E) NON-CONTINUOUS COOKING. Hot Hold (135°F or higher). Pit Warmer: Brisket 122F, Smoked Chicken 117F
27 4-301.11 Cooling, heating, and holding capacities. Equipment. Warmer was not maintaining required temperature. Ensure equipment is in good repair/ adequate to maintain required temperature of 135F or higher.
39 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.
39 3-304.12(C) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §4-602.11 and §4-702.11 of this title. Observed single service cups in bulk bins of seasoning. The utensil being used in the dispersing of food must be equipped with a handle. Observed knife stored on top of pit and another knife stored between crevice of cold hold unit and table.
40 4-502.13(A) Single-service and single-use articles may not be reused. Observed single use items being used as scoops
41 3-302.12 Food storage containers, identified with common name of food.. Ensure all bulk items are labeled with common name.
14 2-301.14 When to wash. Observed employee handling phone and place gloves on prior to hand washing.
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 01/25/2023
Score 92
5 3-403.11(A) Rapidly reheat 165°F for hot holding. At time of inspection pinto beans in hot hold had not been reheated to 165F.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed macaroni pasta stored next to container of raw chicken.
41 3-302.12 Food storage containers, identified with common name of food.. Ensure all food storage containers are identified with common name.
42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure debris on lids is removed.
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 05/18/2022
Score 90
41 PROVIDE A LABEL ON ALL BULK PRODUCTS. (EX. SALT, SUGAR)
45 **DUST OFF EXHAUST FAN IN RESTROOMS. **DUST SMALL FAN IN KITCHEN. **SEAL PROOF SMOKING ROOM.
32 ENSURE THAT ICE SCOOP IS STORED ON A DRY/CLEAN SURFACE.
38 ENSURE PROPER THAWING OF RAW MEATS BY PLACING UNDER RUNNING WATER, IN COOLER FROM ONE DAY TO THE NEXT OR FROZEN DIRECTLY TO COOK. (DISCONTINUE THAWING AT ROOM TEMPERATURE)
31 INSTALL HAND SINK WITH HOT/COLD RUNNING WATER IN BACK SMOKE ROOM. (DISCONTINUE USING GRINDER OR PREPING ANY FOOD IN SMOKE ROOM)(SMOKE ROOM MUST MEET FOOD CODE)
2 ENSURE THAT BRISKET IS AT 41F OR BELOW FOR COLD HOLD. (BRISKET IN CONTAINER 52F)
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 05/04/2021
Score 94
45 **DUST FANS. **PROVIDE FOR WALLS TO BE IN SMOOTH, EASILY CLEANABLE AND IN GOOD REPAIR. (PEELING) **PROVIDE FOR FLOOR TO BE SMOOTH, EASILY CLEANABLE AND IN GOOD REPAIR. (BREAKS/UNEVEN)
35 **PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS, NO TWIST TOP DRINK)
29 **PROVIDE TEST STRIPS FOR ALL TYPES OF SANITIZER. (NO CL TEST STRIPS AND DAMAGED TEST STRIPS)
37 ENSURE THAT ALL FOOD IN COOLERS HAVE A LID OR COVER.
43 PROVIDE FOR ALL MECHANICAL FANS TO PROPERLY WORK. (NOT WORKING)
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 08/19/2020
Score 97
27 * 228.75(e)(1) Cooling method, criteria. Observed recently cooked foods in walk in cooler at over 100 degrees F. Ensure proper cooling methods are used to reach required cooling times by using one or more of the following methods: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods.
39 228.68(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.
39 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
CONGERS SMOKE SHACK
3714 BROADWAY
San Antonio , TX 78209
Date: 03/23/2020
Score 99
39 228.75(e )(2) Food containers in which food is being cooled shall be:(A) arranged (B) loosely covered, or uncovered during the cooling period. Observed foods cooling while covered in ice bath. Ensure cooling foods are loosely covered or uncovered during cooling period.
39 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Observed accumulation of mold-like substance in ice machine.
39 228.68(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.

NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits. The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points. A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.

Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District.
 
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