7015 IH 35 S
San Antonio , TX 78224

Date: 03/04/2025
Score 91

34 6-501.111(D) Controlling pests. Eliminating harborage conditions. OBSERVED MULTIPLE LIVE INSECT PESTS IN BROKEN REACH IN FRIDGE IN KITCHEN. OBSERVED LIVE PEST AT HANDSINK WHILE WASHING HANDS, OBSERVED A FEW DEAD PESTS NEAR WALK IN COOLER AND NEAR BACK DOOR OF KITCHEN. ENSURE TO ELIMINATE HARBORAGE CONDITIONS BY REMOVING BROKEN EQUIPMENT FROM ESTABLISHMENT, SEALING DOORS AND POSSIBLE PLACES OF ENTRY, AND INCREASING PEST CONTROL FROM EVERY MONTH TO EVERY 2 WEEKS OR AS FREQUENTLY AS POSSIBLE.

45 6-501.114 Maintaining premises, unnecessary items and litter. OBSERVED BROKEN REACH IN FRIDGE CONTRIBUTING TO PEST ISSUES IN KITCHEN, ENSURE TO REMOVE UNNECESSARY ITEMS OR REPAIR AND DEEP CLEAN FRIDGE TO WORKING ORDER SO IT NO LONGER CONTRIBUTES TO HARBORAGE ISSUES.

34 6-202.15(D) Windows or doors protected against the entry criteria. OBSERVED MULTIPLE WINDOWS AND DOORS CONSTRUCTED OF WIDE SCREEN MATERIAL, OBSERVED UNSEALED SCREENED BACK DOOR, THESE ENTRY POINTS ARE NOT PROPERLY PROTECTED AGAINST INSECT ENTRY AND CONTRIBUTE TO PEST ISSUES. ENSURE TO SEAL ENTRYWAYS SUCH AS DOORS AND WINDOWS.

22 228.31(d) Food Handler Training criteria. EMPLOYEES WORKING LINE STATED THEY HAD FOOD HANDLER CERTIFICATES BUT COULD NOT PRODUCE COPIES OF THEM. OTHER EMPLOYEES CONDUCTING OPEN FOOD HANDLING DID NOT HAVE THEM OR HAD EXPIRED CERTIFICATES. ENSURE ALL EMPLOYEES CONDUCTING OPEN FOOD HANDLING HAVE FOOD HANDLER OR FOOD MANAGER CERTIFICATES.

21 228.221(a)(4)(A) Certified Food Protection Manager Certification. MANAGERS HAD EXPIRED FOOD MANAGER CERTIFICATES, ENSURE TO OBTAIN CURRENT CERTIFICATES SHOWING COMPLETION OF A CERTIFIED FOOD MANAGER COURSE.

18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. OBSERVED BOTTLE OF SANITIZER BY MEAT PREPERATION AREA WITH NO LABEL, ENSURE TO LABEL CHEMICALS WHEN PLACING THEM IN NEW CONTAINERS.

7015 IH 35 S
San Antonio , TX 78224

Date: 09/09/2024
Score 92

15 3-301.11(B) Bare hands contact with ready-to-eat foods. 3-301.11(C) Limit bare hand contact with all other foods.

21 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.

22 228.31(d) Food Handler Training criteria.

35 2-402.11 Hair Restraints effective.

7015 IH 35 S
San Antonio , TX 78224

Date: 04/16/2024
Score 94

2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

27 4-301.11 Cooling, heating, and holding capacities. Equipment.

39 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.

7015 IH 35 S
San Antonio , TX 78224

Date: 01/04/2024
Score 94

31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

39 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. 4-903.11(A)(2) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.

15 3-301.11(C) Limit bare hand contact with all other foods. 3-301.11(B) Bare hands contact with ready-to-eat foods.

7015 IH 35 S
San Antonio , TX 78224

Date: 08/11/2023
Score 95

18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

27 4-301.11 Cooling, heating, and holding capacities. Equipment.

7015 IH 35 S
San Antonio , TX 78224

Date: 04/27/2023
Score 94

18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

27 4-301.11 Cooling, heating, and holding capacities. Equipment.

39 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.

7015 IH 35 S
San Antonio , TX 78224

Date: 12/23/2022
Score 87

10 4-502.12 Single-service and single-use articles, required use. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-602.11(A)(1) Food-contact surfaces cleaned before each use with different type of raw animal food.

19 5-203.14 Backflow prevention device, when required. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

30 8-301.11.1 Permit Requirement, Prerequisite for Operation.

31 6-301.11 Hand washing cleanser, availability. 6-301.12 Hand drying provision.. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.

46 5-501.17 Toilet room receptacle, covered.

47 OBSERVED: TEMPERATURE I MEAT CUTTING AREA WAS BELOW 41F AND AN ODOR AROSE FROM MEETS BEING OUT FOR TOO LONG AT ROOM TEMPERATURE WHEN CUTTING MEATS.

7015 IH 35 S
San Antonio , TX 78224

Date: 09/07/2022
Score 100

7015 IH 35 S
San Antonio , TX 78224

Date: 10/29/2021
Score 88

35 Ensure all employees wear effective hair restraints

43 Ensure all fans are cleaned.

39 Ensure all damaged equipment Is discarded/replaced.

31 Ensure all hand sinks are supplied with soap and paper towels.

22 Ensure all employees are certified food handlers within 60 days of employment.

21 Ensure that there is at least one certified food manager on site during hours of operation with proof of certification.

15 Ensure all employees properly wash their hands and wear gloves when handling ready-to-eat food items.

7015 IH 35 S
San Antonio , TX 78224

Date: 05/27/2021
Score 88

20 Repair the leak at 3-compartment sink near dish machine that drains directly onto the floor.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. i.e. re-paint shelves where paint is chipping throughout kitchen

43 Provide end caps for light shields in kitchen. Replace broken/cracked light shields.

39 228.68(b)(6) 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 §228.114(a)(4)(G) of this title. i.e. ice cream scoop in cup of water that was 88 degrees F.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. i.e. meats in walk in cooler and reach in freezer

35 228.43(a) Hair Restraints effective. Food employees must use hair restraints when working with food or exposed single service items or other items needed protection.

32 In use utensils/wares dirty to sight/touch i.e. ice scoop must be stored properly and washed when need. Do not lay on top of ice machine.

31 Supply soap and paper towels at every hand sink. i.e. back hand sink.

7015 IH 35 S
San Antonio , TX 78224

Date: 01/15/2021
Score 91

20 Repair the leak at back 3-compartment sink that drains directly onto the floor

31 Supply soap and paper towels at every hand sink. i.e. back employee hand sink.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. remove dust from fans in reach in cooler located in the back.

32 In use utensils/wares dirty to sight/touch i.e. ice scoop must be stored properly and washed when need. Do not lay on top of ice machine.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. i.e. re-paint shelves where paint is chipping.

7015 IH 35 S
San Antonio , TX 78224

Date: 07/24/2020
Score 90

37 Staff is storing food containers directly on the floor of both walk-in coolers. Such as salsa bags and hamburger bread. 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

35 Observations: Unapproved drink containers found around several work stations throughout kitchen. Corrective Actions: Designated employee beverage areas or approve container near work area. Approved containers have a straw and lid system that does not require hand contact near the mouthpiece. Drinks should be stored below or away from workstations.

28 Prepared foods and prepackaged containers were improperly labeled. The food was missing a label with the day of preparation and the date the pre-packaged item was open. Food should be marked with an identifier name, date of preparation and a discard date. Date of preparation is day one, plus 6 for a total of 7 days. *228.75(g)(1) Date marking prepare on site RTE/ TCS food. The longest USE BY date is the day of preparation plus 6 days.-

10 Dish washing machine not dispensing correct concentrations of chlorine. Concentrations of Chlorine should be 50-100 ppm/Cl. Corrective actions taken: Leasing company of equipment arrived on location. * 228.118(3)(D) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §228.2(125) of this title (relating to Definitions).

14 * 228.38(d) When to wash. (d) When to Wash. Food employees shall clean their hands and exposed portions of their arms as specified under subsection (b) immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single- service and single-use articles P [14] and: (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms; P [14] (2) after using the toilet room; P [14] (3) after caring for or handling service animals or aquatic animals as specified in §228.44(2); P [14] (4) except as specified in §228.42(b) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P [14] (5) after handling soiled equipment or utensils; P [14] (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P [14] (7) when switching between working with raw food and working with ready-to-eat food; P [14] (8) before donning gloves to initiate a task that involves working with food; P [14] and (9) after engaging in other activities that contaminate the hands. P [14]

14 Gloves must be replaced after they are contaminated or when switching task. Observations: Kitchen staff using gloves improperly. Staff members touching soiled surfaces such as doors or paper towel dispenser. * 228.68(e)(4) Cloth glove--use.