9933 IH 10 W
San Antonio , TX 78230

Date: 09/26/2024
Score 97

11 Observed heavily dented canned goods stored in back food storage section. Ensure all heavily dented canned foods are stored away from food being sold for disposition or return as per 228.64(e) Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling.

9933 IH 10 W
San Antonio , TX 78230

Date: 05/07/2024
Score 95

37 Observed an open food container in walk-in cooler without a lid. Ensure food is protected by storing in a covered container, packaging or wrapping. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By:

39 Observed broken microwave being used. Ensure all equipment is in good repair and proper adjustment as per 4-501.11 Good repair and proper adjustment..

39 Observed griddle with encrusted grease and residue. Ensure food contact surfaces of cooking and baking equipment are kept free of any encrusted grease and residue as per 4-601.11(B) Cooking and baking equipment food contact surface free of encrusted grease grease or soil accumulations.

34 Observed pests in establishment. Ensure premises are checked in order to control pests as per 6-501.111(B) Controlling pests. Check premises.

34 Observed dead pests in establishment. Ensure dead pests are removed as per 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

42 Observed tray of dishes next to food residue on a nonfood-contact surface of equipment. Ensure nonfood-contact surfaces are kept free of any accumulation of food residue or other debris as per 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 Observed personal employee items on different rack beside equipment in storage items are stored below or away from any coas per 7-209.11 Other Personal Care Items, Storage.

9933 IH 10 W
San Antonio , TX 78230

Date: 01/18/2024
Score 98

45 ESTABLISHMENT HAS SOME GENERAL CLEANING NEEDED, ESPECIALLY AREAS UNDERNEATH, BEHIND, AND IN BETWEEN EQUIPMENT(EX: UNDERNEATH AND BEHIND LARGE ICE MACHINE); CLEAN DUST ACCUMULATION FROM CEILING TILES IN SOME PARTS OF THE BUSINESS; OBSERVED LIGHT SHIELD HANGING SLIGHTLY DOWN JUST ABOVE THE BACK PREP TABLE; 6-501.12 Cleaning, frequency and RESTRICTIONs..

47 ESTABLISHMENT WILL NEED TO ENSURE TO POST THE CURRENT FOOD PERMIT; FOOD PERMIT POSTED IS STILL REFLECTING 9/2023.

9933 IH 10 W
San Antonio , TX 78230

Date: 09/25/2023
Score 95

2 Observed a cold hold unit temping around 53 F. Ensure all cold hold units are able to maintain food at a temperature of 41 F or below. 3-501.16(A)(2) Cold Hold (41°F or below).

33 The main warewashing machine was in-use upon arrival and was not dispensing sanitizer. Use chlorine test strips daily to verify correct sanitizer levels prior to using warewashing machines. (Chlorine: 50-100ppm) 4-204.117(A) Ware washing machines, automatic dispensing of detergents and sanitizers. A ware washing machine that is installed after adoption of these rules by the regulatory authority, shall be equipped to automatically dispense detergents and sanitizers.

9933 IH 10 W
San Antonio , TX 78230

Date: 02/24/2023
Score 95

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

35 2-402.11 Hair Restraints effective.OBSERVED AN EMPLOYEE ON THE FOOD LINE WITHOUT A HAIR RESTRAINT. REQUIRED EVEN WHEN A MANAGER JUMPS IN TO HELP ON THE LINE.

18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.OBSERVED AN UNLABELED SPRAY BOTTLE

9933 IH 10 W
San Antonio , TX 78230

Date: 11/29/2022
Score 91

5

10

34

42

45

9933 IH 10 W
San Antonio , TX 78230

Date: 07/26/2022
Score 95

28 Observed food past labeled discard date and food with incorrect label. Refrigerated, ready-to-eat potentially hazardous food prepared (cut produce) and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

10 various dishes still had food residue. Ensure that food contact surfaces are being cleaned to sight and touch in addition to sanitizing. 4-601.11(A) Food-contact surfaces clean to sight and touch

9933 IH 10 W
San Antonio , TX 78230

Date: 02/07/2022
Score 85

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

47 Most recent inspection report needs to be posted.

28 Refrigerated, ready-to-eat potentially hazardous food prepared (cut produce) and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

28 Observed food with past discard date in walk-in cooler. Ensure food is discarded by date labeled.

27 2 cooling units were not cooling properly. 4-301.11 Cooling, heating, and holding capacities. Equipment.

10 various dishes still had food residue. Ensure that food contact surfaces are being cleaned to sight and touch in addition to sanitizing. 4-601.11(A) Food-contact surfaces clean to sight and touch.

10 Ensure pans are allowed to air dry before stacking. 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

2 Food temped as high as 55F. Ensure food is kept at 41F.

5 3-403.11(A) Rapidly reheat 165°F for hot holding.

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

9933 IH 10 W
San Antonio , TX 78230

Date: 11/02/2021
Score 92

46 Hank sink in serving line has a leak. Ensure that it is repaired. 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code

37 Food needs to be covered or place in resealable container/bag. 228.149(f)(9) Protective cover or device.

10 Dishwasher was not dispensing chlorine hose was above chlorine level. Regularly check to ensure proper levels. * 228.118(3)(A) After being cleaned food-contact surfaces shall be sanitized an exposure time of at least 10 seconds for a CHLORINE SOLUTION.

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] AT INSPECTION: WITNESSED AT LEASE FIVE DIFFERENT FOOD SERVICE EMPLOYEES, WHILE ENGAGED IN THE FOOD PREPARATION/FOOD DISPENSING ACTS, CONTAMINATE GLOVES HANDS, DOF DIRTY GLOVES, DON CLEAN GLOVES AND NOT WASH HANDS BEFORE DONNING CLEAN GLOVES

9933 IH 10 W
San Antonio , TX 78230

Date: 08/13/2021
Score 89

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. FOOD/FOOD INGREDIENTS SHALL BE PROTECTED FROM ANY POSSIBLE CROSS CONTAMINATION BY STORING IN FOOD GRADE CONTAINER THAT IS PROVIDED WITH A PROPER FITTING LID/COVER. AT INSPECTION: ENCOUNTERED BROCOLI-CHEESE SOUP AND RED SALSA INSIDE WALK IN COOLER BEING HELD IN UNCOVERED CONTAINERS

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] AT INSPECTION: WITNESSED AT LEASE FIVE DIFFERENT FOOD SERVICE EMPLOYEES, WHILE ENGAGED IN THE FOOD PREPARATION/FOOD DISPENSING ACTS, CONTAMINATE GLOVES HANDS, DOF DIRTY GLOVES, DON CLEAN GLOVES AND NOT WASH HANDS BEFORE DONNING CLEAN GLOVES

14 * 228.68(e)(1) Gloves single use. (e) Gloves, use limitation. (1) If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P [14] (2) Except as specified in paragraph (3) of this subsection, slash-resistant gloves that are used to protect the hands during operations requiring cutting shall be used in direct contact only with food that is subsequently cooked as specified under section §228.71 of this title such as frozen food or a primal cut of meat. P [14] (3) Slash-resistant gloves may be used with ready-to-eat food that will not be subsequently cooked if the slash-resistant gloves have a smooth, durable, and nonabsorbent outer surface; or if the slash-resistant gloves are covered with a smooth, durable, nonabsorbent glove, or a single-use glove. P [14] (4) Cloth gloves may not be used in direct contact with food unless the food is subsequently cooked as required under section §228.71 of this title such as frozen food or a primal cut of meat. P [14]

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. (4) A date marking system that meets the criteria stated in paragraphs (1) and (2) of this subsection may include: (A) using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety (TCS) food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (B) marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (1) of this subsection; (C) marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (2) of this subsection; or (D) using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. (5) paragraphs (1) and (2) of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request. (6) paragraphs (1) and (2) of this subsection do not apply to shellstock. (7) paragraph (2) of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a regulatory authority: (A) deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 110 current good manufacturing practice in manufacturing, packing, or holding human food; AT INSPECTION: BROCOLI CHEESE SOUP AND SALSA CONTAINERS WITHOUT DATE LABELS (INSIDE WALK IN COOLER)

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ALL INTERIOR SURFACES OF CABINETS UNDER THE SELF-SERVE DRINK STATIONS MUST BE CLEANED/SANITIZED. REMOVE ALL AREAS OF STAGNATE WATER/STAGNATE LIQUID. IN ADDITION, CLEAN ALL THE AREA IMMEDIATELY UNDER THE SOFT DRINK DISPENSING MACHINE

37 228.66(a)(1)(F) Food shall be protected from cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. AT INSPECTION: INSIDE WALK IN FREEZER, ENCOUNTERED PREPACKED BULK DESERTS, BEING HELD IN UNCOVERED/UNWRAPPED, OPENED ORIGINAL PLASTIC PACKAGING. FOODS EXPOSED TO ENVIRONMENTAL CONTAMINATION

35 228.43(a) Hair Restraints effective. (a) Except as provided in subsection (b) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. [35] (b) This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. AT INSPECTION: WITNESSED FOOD PREPARATION/FOOD DISPENSING EMPLOYEE, AT THE COUNTER LINE, NOT WEARING ANY FORM OF HAIR RESTRAINT

35 228.40 Jewelry Prohibition. §228.40. Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands. [35]

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY HOLDING, DISPLAYING, DISPENSING FOODS, THAT WERE PREPARED AT DIFFERENT TIMES/DIFFERENT DATES SEPERATED AND NOT MIXED TOGETHER. WITNESSED EMPLOYEE MIX RANCH DRESSING, THAT HAD A THE CONTAINER DATE LABEL OF 8/11/2021, MIXED WITH FRESH RANCH DRESSING. OCCURRED AS EMPLOYEE POURED PREVIOUSLY OPENED DRESSING INTO SAME DISPENSING CONTAINER THAT HELD SAME TYPE OF DRESSING THAT CAME FROM CONTAINER OPENED ON DATE OF INSPECTION

9933 IH 10 W
San Antonio , TX 78230

Date: 04/16/2021
Score 95

10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed clean and sanitized with visible to sight and touch food. Check dishware after the cleaning and sanitizing process for adequate cleaning.

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. Observed ice in the hand washing sink. A handwashing sink must be used for nothing other than handwashing.

9933 IH 10 W
San Antonio , TX 78230

Date: 06/18/2020
Score 100

9933 IH 10 W
San Antonio , TX 78230

Date: 03/03/2020
Score 95

19 MOP SINK LEAKING ON FAUCET.

19 TWO COMPARTMENT SINK LEAKING AT FAUCET.

19 * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code.

19 HAVE A LICENSED PLUMBER REPAIR BOTH LEAKING FAUCETS.

27 COLD HOLD UNIT ON SERVING LINE NOT COOLING TO 41F. READING AT 47F. HAVE A LICENSED TECHNICIAN REPAIR COLD HOLD UNIT TO ENSURE TEMPERATURES ARE 41F AND BELOW.

9933 IH 10 W
San Antonio , TX 78230

Date: 12/02/2019
Score 88

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

2 OBSERVED: 2 COLD HOLD UNITS IN SERVING LINE AREA FOOD WAS BETWEEN 46F & 50F. FOOD WAS REMOVED AND ICED PLACED UNDER FOOD TO HOLD TEMPERATURES.

14 * 228.38(b)(2) Cleaning procedure--steps.

14 OBSERVED: A FEW EMPLOYEES NOT WASHING HANDS USING PROPER STEPS TO COMPLETION.

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment.

27 OBSERVED: TWO COLD HOLD UNITS NOT KEEPING PROPER TEMPERATURES OF 41F OR LESS. BOTH WERE AT 45F & 50F. HAVE A LICENSED TECHNICIAN REPAIR OR ADJUST COLD HOLD UNITS TO MAINTAIN PROPER TEMPERATURES.

29 * 228.108(e) Sanitizing solutions, testing devices.

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

29 * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.

29 * 228.108(b) Food thermometers provided and accessible.

29 OBSERVED: MISSING THERMOMETER IN COLD HOLD UNIT. NOT USING THERMOMETERS TO CHECK TEMPERATURES OF FOOD IN REFRIGERATION UNIT.

29 OBSERVED: NOT USING SANITIZING TESTING DEVICES AS REQUIRED BY THE TEXAS FOOD ESTABLISHMENT REGULATIONS. TO ENSURE SANITIZER SLUTION IS REACHING PROPER LEVELS.

33 * 228.111(j) Mechanical warewashing equipment, wash solution temperature.

33 OBSERVE: MECHANICAL WARE WASH MACHINE TEMPERATURE WAS AT 109F AND WAS ALSO DISPENSING TOO MUCH SOLUTION.