15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 10/23/2024
Score 85

2 3-501.16(A)(2) Cold Hold (41°F or below). Observed food that was off temperature in a refrigeration unit. See remarks.

9 3-303.11 Ice used as exterior coolant, prohibited as ingredient and may not be used as food. Observed someone's drink inside the ice cooler. Remove all ice around the area where the bottle was stored. Do not use the ice for customer drinks to cool bottles.

18 7-207.11(B) Medicine storage and labeling. Observed a prescribed medicine in refrigeration with customer food items. See remarks.

39 4-901.11 Drying, Equipment and Utensils. Observed pans stacked wet. See remarks.

39 4-501.11 Good repair and proper adjustment. Observed a refrigeration unit not maintaining proper temperature control. This unit must not be used for items that are TCS and repair the unit.

18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed a working container, pressure spray bottle, without a label indicating the chemical placed in the container by common name. Label all working containers with the common name of he chemical inside.

14 2-301.12(A) Cleaning procedure--time frame (20 seconds). Observed a hand wash lasting 5 seconds. Train employees on handwashing 20 seconds using singing happy birthday twice.

30 8-301.11.1 Permit Requirement, Prerequisite for Operation. They did not have a current, valid permit posted. You must obtain and post a current valid permit within 10 days or start the process of closure.

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 06/25/2024
Score 90

2 ESTABLISHMENT MUST ENSURE THAT ALL PREPARED, REFRIGERATED, HAZARDOUS FOOD ITEMS ARE BEING MAINTAINED AT INTERNAL TEMPERATURES OF 41 DEGREES F AND BELOW; SEVERAL CONTAINERS HOLDING THESE SPECIFIC REFRIGERATED, HAZARDOUS FOOD ITEMS WERE PLACED WITHIN ICE/WATER BATHS TO HELP MAINTAIN THE INTERNAL TEMPERATURE; FOOD ITEMS HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS, ACCORDING TO MANAGEMENT, AND THUS, FOOD ITEMS WERE NOT CONDEMNED; MANAGEMENT INFORMS ME THAT THESE SPECIFIC REFRIGERATED, HAZARDOUS FOOD ITEMS ARE USUALLY USED WITHIN 2 HOURS OR LESS; 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

22 FACILITY MUST ENSURE THAT ALL EMPLOYEES THAT HAVE BEEN EMPLOYED LONGER THAN 30 DAYS OBTAIN A FOOD HANDLER'S CERTIFICATE; MANAGEMENT WILL WORK ON THIS FOR THE FUTURE; 228.31(d) Food Handler Training criteria.

28 ESTABLISHMENT MUST ENSURE TO PROVIDE USE BY/CONSUME BY DATES FOR PREPARED, REFRIGERATED, HAZARDOUS FOODS; OBSERVED A CONTAINER HOLDING COOKED, REFRIGERATED PICADILLO PREPARED ON 6/19/24 AND COOKED, REFRIGERATED MENUDO PREPARED ON 6/16/24 STORED WITHIN THE WALK IN COOLER WITHOUT ANY USE BY/CONSUME BY DATES; MENUDO WILL NEED TO BE DISCARDED; ENSURE TO PROVIDE LABELS FOR THESE TYPES OF REFRIGERATED, HAZARDOUS FOODS BY ONE OF THE FOLLOWING MEANS: 1.) PROVIDE A USE BY/DISCARD BY DATE FOR PREPARED/COMMERCIALLY PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS KEPT LONGER THAN 24 HOURS AT FACILITY(FOOD ITEMS CAN BE KEPT FOR UP TO 7 DAYS; PREPARATION DAY COUNTS AS DAY 1 AND THEN FACILITY WOULD HAVE 6 MORE DAYS TO EITHER USE/CONSUME OR WOULD HAVE TO DISCARD). 2.) MARKING THE DATE OR DAY OF PREPARATION, WITH A PROCEDURE TO DISCARD THE FOOD ON OR BEFORE THE LAST DAY BY WHICH THE FOOD MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED 3.) MARK CONTAINERS HOLDING THESE SPECIFIC PREPARED/COMMERCIALLY PREPARED, REFRIGERATED POTENTIALLY HAZARDOUS FOODS USING DAYS OF THE WEEK, CALENDAR DATES, OR USING COLOR CODED MARKS; 3-501.17(A) Date marking prepare on site RTE/ TCS food.

45 ENSURE TO REPAIR BACK EXIT SCREEN DOOR(OBSERVED OPENINGS THAT COULD ALLOW THE ENTRY OF FLIES AND OTHER PESTS); ENSURE TO SEAL HOLES OBSERVED IN THE CEILING AREA IN BACK DRY STORAGE AREA; IN ADDITION, FACILITY WILL NEED TO REPAIR UPPER WALL, NEAR THE ICE MACHINE AND WAREWASHING AREA(MANAGEMENT IS AWARE OF ISSUE AND WILL MAKE NECESSARY REPAIRS); 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

27 FACILITY WILL NEED TO DISCONTINUE USING THE TWO REACH IN COOLERS WITHIN KITCHEN/COOKING AREA FOR HOLDING REFRIGERATED, HAZARDOUS FOODS; FACILITY WILL NEED TO USE ANOTHER WORKING REACH IN COOLER OR CAN TEMPORARILY PROVIDE ICE/WATER BATHS; ENSURE TO MONITOR TEMPERATURES OF THESE SPECIFIC HAZARDOUS FOODS TO ENSURE INTERNAL TEMPERATURES ARE BEING MAINTAINED AT 41 DEGREES F AND BELOW.

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 02/20/2024
Score 90

30 FOOD PERMIT IS EXPIRED AND WILL NEED TO BE RENEWED WITHIN 10 DAYS TO AVOID CLOSURE; 8-301.11.1 Permit Requirement, Prerequisite for Operation.

18 AVOID STORING LYSOL PRODUCTS NEXT TO AND ABOVE PACKAGED SINGLE SERVICE ARTICLES(OBSERVED IN THE BACK DRY STORAGE ROOM/AREA); ENSURE TO ALWAYS KEEP CHEMICALS IN THEIR DESIGNATED AREA AFTER USE; 7-201.11 Poisonous/toxic materials or chemicals stored properly.

45 ESTABLISHMENT WILL NEED TO SEAL/CAULK BACK ROOM(WHERE POTS/PANS ARE STORED AND WHERE WALK IN COOLER IS LOCATED); OBSERVED CRACKS/OPENINGS AROUND THE UPPER AREA, WHICH COULD POSSIBLY ALLOW ENTRYWAY FOR PESTS; ENSURE TO ALSO PROVIDE A DOORSWEEP FOR ALL ENTRANCE/EXIT DOOR(OBSERVED OPENINGS ON THE BOTTOM THAT MAY ALSO ALLOW ENTRYWAY FOR PESTS); SEAL OPENINGS SEEN ON THE FLOOR/CEMENT AREA BEHIND NON-WORKING ICE MACHINE; IN ADDITION, FACILITY WILL NEED TO REPAIR FLOORS IN FRONT OF THE HOT HOLDING AREA TO ALLOW FLOORS TO BE SMOOTH/EASILY CLEANABLE AND TO AVOID POOLING OF WATER; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

47 FACILITY WILL NEED TO POST AT LEAST ONE FOOD MANAGERS CERTIFICATE IN A VISIBLE AREA TO THE PUBLIC; IN ADDITION, CURRENT FOOD PERMIT SHOULD ALWAYS BE POSTED IN A CONSPICUOUS OR VISIBLE AREA TO THE GENERAL PUBLIC; 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location; 8-304.11(A) Permit posted.

37 FACILITY WILL NEED TO COVER SPICE CONTAINERS WHEN THEY ARE NO LONGER USING THEM CONTINUOUSLY; ENSURE TO ALSO COVER CONTAINER HOLDING RAW, CUT POTATOES WITHIN THE WALK IN COOLER; IN ADDITION, FACILITY WILL NEED TO KEEP CONTAINER HOLDING POTATOES AT LEAST 6" OFF THE GROUND DURING STORAGE; 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.

35 FACILITY WILL NEED TO MAKE SURE ALL DRINKS ARE COVERED AND KEPT AWAY AND BELOW FROM FOOD PREPARATION AREAS AND KEPT AWAY FROM CLEAN/IN-USE EQUIPMENT AND UTENSILS TO AVOID POSSIBLE CONTAMINATION; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

41 SEVERAL BULK CONTAINERS MISSING THE COMMON NAME OF THE BULK PRODUCT(EX: SUGAR/SALT/ETC.); ENSURE TO LABEL ALL BULK CONTAINERS THAT ARE NOT EASILY IDENTIFIABLE AND NOT WITHIN THE ORIGINAL PACKAGING; 3-302.12 Food storage containers, identified with common name of food..

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 10/09/2023
Score 88

23 ESTABLISHMENT HAS NO HOT WATER; MANAGEMENT INFORMED ME THAT THEY HAD A PIPE BUST AWHILE BACK AND THIS WAS PROBABLY THE CAUSE OF THIS ISSUE; ESTABLISHMENT WILL NEED TO MAKE SURE HOT WATER IS READILY AVAILABLE WITHIN THE NEXT 24 HOURS OR FACILITY WILL HAVE TO TEMPORARILY CLOSE UNTIL THIS IS RESOLVED; A 1ST RE-INSPECTION WILL BE DONE TOMORROW AND FACILITY WILL BE CHARGED A 1ST RE-INSPECTION FEE OF $103.

28 FACILITY MUST ENSURE TO PROVIDE USE BY/CONSUME BY DATES FOR PREPARED, REFRIGERATED, HAZARDOUS FOODS KEPT LONGER THAN 24 HOURS AT FACILITY; OBSERVED NUMEROUS CONTAINERS WITHIN THE WALK IN COOLER THAT WERE MISSING DATES; ESTABLISHMENT CAN DO ONE OF THE FOLLOWING TO BE IN COMPLIANCE WITH THIS: 1.) PROVIDE A USE BY/DISCARD BY DATE FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOOD ITEMS KEPT LONGER THAN 24 HOURS AT FACILITY. 2.) MARKING THE DATE OR DAY OF PREPARATION, WITH A PROCEDURE TO DISCARD THE FOOD ON OR BEFORE THE LAST DAY BY WHICH THE FOOD MUST BE CONSUMED ON THE PREMISES, SOLD, OR DISCARDED 3.) MARK CONTAINERS HOLDING THESE SPECIFIC PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS USING DAYS OF THE WEEK, CALENDAR DATES, OR USING COLOR CODED MARKS; 3-501.17(A) Date marking prepare on site RTE/ TCS food.

31 ALL HANDWASHING SINKS NEED TO BE PROVIDED WITH PAPER TOWELS; PAPER TOWELS SHOULD BE LOCATED AND KEPT BY THE HANDWASHING SINK AT ALL TIMES TO ENSURE PROPER DRYING OF HANDS BY EMPLOYEES; 6-301.12 Hand drying provision..

34 THERE WAS EVIDENCE OF SMALL RODENT DROPPINGS ON THE FLOOR, UNDERNEATH AND BEHIND SHELVES, WITHIN THE DRY STORAGE AREA; ALSO OBSERVED EVIDENCE OF SMALL RODENT DROPPINGS ON THE FLOOR, TO THE LEFT OF THE WALK IN COOLER, UNDERNEATH EQUIPMENT; FACILITY WILL NEED TO INTENSIFY ITS PEST CONTROL EFFORTS TO HELP MIMINIZE AND/OR ELIMINATE THIS ISSUE; MANAGEMENT INFORMED ME THAT THEY RECENTLY HAD THEIR PEST CONTROL SERVICE COME OUT AND BOMB THE RESTAURANT FOR ROACHES; 6-501.111(B) Controlling pests. Check premises.

35 FACILITY MUST ENSURE THAT ALL EMPLOYEE DRINKS ARE COVERED OR PROVIDED WITH A PROTECTIVE COVERING TO AVOID POSSIBLE CONTAMINATION; IN ADDITION, EMPLOYEE DRINKS SHOULD BE STORED AWAY AND BELOW FROM WHERE FOOD STORAGE IS AND FROM WHERE CLEAN AND IN-USE EQUIPMENT ARE LOCATED; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

37 PROVIDE COVERS/LIDS FOR EXPOSED FOOD ITEMS LOCATED WITHIN THE WALK IN COOLER; IN ADDITION, FACILITY WILL NEED TO ENSURE THAT FOOD STORAGE CONTAINERS ARE STORED AT LEAST 6" OFF THE GROUND DURING STORAGE; 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 ESTABLISHMENT WILL NEED TO REPAIR ALL DAMAGED FLOOR TILES, ESPECIALLY FLOOR TILES THAT WERE SEEN WITH POOLED WATER UNDERNEATH THE TILES(AREA SEEN IN FRONT OF REACH IN COOLER); FACILITY WILL NEED TO SEAL ALL OPENINGS/CRACKS WITHIN FACILITY TO HELP FURTHER PEST PROOF THE ESTABLISHMENT; IN ADDITION, ESTABLISHMENT SHOULD CONTINUE WITH CLEANING EFFORTS, ESPECIALLY ON FLOORS AND AROUND BASEBOARDS THAT ARE UNDERNEATH AND BEHIND EQUIPMENT; 6-501.12 Cleaning, frequency and RESTRICTIONs..

27 TWO REACH IN COOLERS WERE OBSERVED AT AMBIENT TEMPERATURES RANGING BETWEEN 55-62 DEGREES F; FACILITY WILL NEED TO HAVE THIS EQUIPMENT REPAIRED AND WILL NEED TO ENSURE TO USE WORKING EQUIPMENT UNTIL REPAIRS ARE MADE.

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 06/29/2023
Score 88

45 CONTINUE WORKING ON REPAIRING WALLS/FLOORS IN SOME PARTS OF THE BUSINESS WHERE NEEDED AND WHERE IN BAD REPAIR; IN ADDITION, SEAL OPENINGS/CRACKS IN SOME PARTS OF THE BUSINESS TO HELP EXCLUDE POSSIBLE ENTRYWAYS FOR PESTS; RE-ATTACH PVC PIPE FROM THE HANDWASHING SINK INTO THE OTHER HALF OF THE PVC PIPE(SEEN UNATTACHED DURING INSPECTION); 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

47 POST THE CURRENT FOOD PERMIT AND AT LEAST ONE FOOD MANAGER'S CERTFICATE IN VIEW TO THE GENERAL PUBLIC; 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.

38 USE APPROVED THAWING METHODS FOR THAWING RAW MEATS; DO NOT SUBMERGE ENTIRE BOX UNDER STANDING WATER, BUT FACILITY SHOULD THAW OUT EACH PACKAGE UNDER A STEADY STREAM OF RUNNING WATER; 3-501.13(B) Thawing. under running water criteria.

40 DO NOT USE SINGLE SERVICE/STYROFOAM CUPS FOR OBTAINING SALSAS AND OTHER TYPES OF FOODS; USE A FOOD GRADE TYPE SCOOPER FOR THIS PURPOSE; SINGLE SERVICE TYPE ARTICLES SHOULD ONLY BE USED ONCE AND DISCARDED; DO NOT STORE STYROFOAM CUP WITHIN THE SALSA/SAUCE DURING PAUSES IN USE; 4-502.13(A) Single-service and single-use articles may not be reused.

35 PROVIDE LIDS FOR ALL EMPLOYEE DRINKS AND BE SURE TO STORE EMPLOYEE DRINKS AWAY FROM FOOD PREPARATION AREAS OR WHERE FOOD STORAGE IS LOCATED; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

28 OBSERVED PREPARED, REFRIGERATED, HAZARDOUS FOODS WITHIN THE WALK IN COOLER THAT WERE NOTED PAST THEIR USE BY/CONSUME BY DATE(PREPARATION DATE NOTED ON THE CONTAINER OF PICADILLO AND A FEW OTHER PREPARED FOOD ITEMS WAS 6/20/23); FACILITY WILL NEED TO ENSURE THAT THESE TYPES OF PREPARED, REFRIGERATED, HAZARDOUS FOODS ARE USED WITHIN 7 DAYS OR LESS(DAY OF PREPARATION COUNTS AS DAY 1)OR FOOD ITEM CAN BE PLACED WITHIN THE FREEZER AND THEN DAY 2 WOULD COUNT ONCE THAT PARTICULAR FOOD ITEM IS REMOVED FROM THE FREEZER; FOOD ITEMS WERE CONDEMNED; 3-501.17(A) Date marking prepare on site RTE/ TCS food.

27 THERE WERE APPROXIMATELY 3 REACH IN COOLERS THAT WERE NOT HOLDING A PROPER AMBIENT TEMPERATURE OF 41 DEGREES F AND BELOW; AMBIENT TEMPERATURES WERE OBSERVED RANGING FROM 55 DEGREES F TO 58 DEGREES F; FACILITY HAD ALL REFRIGERATED, HAZARDOUS FOODS PLACED IN ICE/WATER TO HELP MAINTAIN THE INTERNAL TEMPERATURES OF 41 DEGREES F AND BELOW(DICED TOMATOES/SHREDDED CHEDDAR CHEESE/GUACAMOLE/OTHER HAZARDOUS FOODS); THESE FOODS ARE USED RAPIDLY, ACCORDING TO MANAGEMENT, AND HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS.

23 FACILITY DID NOT HAVE HOT WATER DURING TODAY'S INSPECTION; WATER HEATER HAD NOT BEEN TURNED ON; FACILITY CORRECTED THIS ON SITE DURING TODAY'S INSPECTION.

43 PROVIDE LIGHT SHIELDS FOR THE MERCURY LIGHTS ABOVE THE WAREWASHING AREA; 6-202.11 Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 02/16/2023
Score 91

18 ESTABLISHMENT WILL NEED TO KEEP COLD MEDICINES STORED IN AN AREA AWAY FROM FOOD STORAGE(DO NOT STORE ON TOP SHELF NEXT TO SPICE CONTAINERS); 7-201.11 Poisonous/toxic materials or chemicals stored properly.

28 ENSURE TO PROVIDE USE BY/CONSUME BY DATES FOR PREPARED, REFRIGERATED, POTENTIALLY HAZARDOUS FOODS KEPT AT THE FACILITY LONGER THAN 24 HOURS(CONTAINERS HOLDING CHORIZO PREPARED ON 2/14/23); 3-501.17(A) Date marking prepare on site RTE/ TCS food.

29 FACILITY WILL NEED TO OBTAIN AND KEEP CHLORINE TEST STRIPS AT ALL TIMES SO THAT THEY ARE READILY AVAILABLE TO CHECK THE FINAL CONCENTRATION OF THE SANITIZER WITHIN THE MECHANICAL WAREWASHING MACHINE AND WITHIN SANITIZING BUCKETS; CORRECT PRIOR TO NEXT INSPECTION; 4-302.14 Sanitizing solutions, testing devices.

35 ESTABLISHMENT WILL NEED TO ENSURE THAT ALL EMPLOYEE DRINKS ARE COVERED WITH A LID AND STORED IN AN AREA AWAY FROM FOOD CONTACT/FOOD PREPARATION SURFACES AND AWAY FROM WHERE FOOD STORAGE/CLEAN AND IN-USE EQUIPMENT ARE KEPT; 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

45 CONTINUE WORKING ON REPAIRING WALLS/FLOORS IN SOME PARTS OF THE BUSINESS WHERE NEEDED; IN ADDITION, SEAL OPENINGS/CRACKS IN SOME PARTS OF THE BUSINESS TO HELP EXCLUDE POSSSIBLE ENTRYWAYS FOR PESTS; 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 10/18/2022
Score 91

3 ESTABLISHMENT WILL NEED TO ENSURE THAT ALL COOKED FOODS ARE MAINTAINED AT 135 DEGREES F AFTER COOKING THOSE SPECIFIC FOODS TO THEIR RESPECTIVE TEMPERATURE; OBSERVED SCRAMBLED EGGS AT AN INTERNAL TEMPERATURE OF 114 DEGREES F; CORRECTION WAS MADE AND FOOD WAS REHEATED TO 165 DEGREES F FOR AT LEAST 15 SECONDS AND THEN MAINTAINED AT 135 DEGREES F; FOOD HAD NOT BEEN OFF TEMPERATURE FOR MORE THAN 4 HOURS; 3-501.16(A)(1) Hot Hold (135°F or higher).

31 PROVIDE PAPER TOWELS AT THE HAND WASHING SINKS AT ALL TIMES; 6-301.12 Hand drying provision..

37 PROVIDE LIDS OR PROTECTIVE COVERINGS, SUCH AS SARAN WRAP OR ALUMINUM FOIL, FOR CONTAINERS HOLDING FOOD ITEMS SEEN WITHIN THE WALK IN COOLER UNCOVERED; 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

40 DO NOT USE STYROFOAM CUPS FOR OBTAINING CRACKED EGG YOLKS, AS STYROFOAM CUPS ARE CONSIDERED SINGLE SERVICE TYPE ARTICLES AND SHOULD ONLY BE USED ONCE AND THEN DISCARDED; A BETTER ALTERNATIVE IS TO USE A FOOD GRADE UTENSIL(LADLE, SERVING SPOON, ETC.); UTENSIL SHOULD ALSO NOT BE STORED IN DIRECT CONTACT WITH A POTENTIALLY HAZARDOUS FOOD, SUCH AS CRACKED EGG YOLKS; 4-502.13(A) Single-service and single-use articles may not be reused.

47 ENSURE TO POST AT LEAST ONE EMPLOYEE'S FOOD MANAGERS CERTIFICATE IN A CONSPICUOUS OR VISIBLE AREA TO THE GENERAL PUBLIC.

45 PROVIDE A DRAIN COVER FOR THE EXPOSED FLOOR DRAIN NEAR THE MECHANICAL WARE WASHING MACHINE; FACILITY WILL ALSO NEED TO REPAIR AREAS OF WALLS THAT ARE IN BAD REPAIR, MAKING THESE AREAS SMOOTH AND EASILY CLEANABLE(OBSERVED NEAR STOVETOP AND COOKING AREA AND IN SOME OTHER AREAS); FACILITY SHOULD PROGRESSIVELY WORK ON THIS, ENSURING TO SHOW PROGRESSION ON EACH ROUTINE INSPECTION CONDUCTED;

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 05/04/2022
Score 93

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. HOLDING/DISPLAY: 1) RAW SHELL EGGS TO BE MAINTAINED ON LOWEST SHELVING AREA OF A REFRIGERATOR UNIT 2) RAW BEEF TO BE MAINTAINED SEPERATED FROM READY TO EAT VEGETABLES, ETC

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. (g) Ready-to-eat, time/temperature control for safety food, date marking. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees C (41 degrees F) or less for a maximum of 7 days. The date of preparation shall be counted as day 1

31 6-301.11 Hand washing cleanser, availability. 6-301.12 Hand drying provision.. MAINTAIN SUPPLY OF HANDSOAP AND DISPOSABLE PAPER HAND TOWELS AT ALL HANDSINKS

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 01/11/2022
Score 98

34 6-202.15(C) Exterior doors used as exits need not be self-closing if they are solid and tight-fitting.

45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. REPAIR THE EXTERIOR METAL DOOR AT THE SCULLERY/KITCHEN JUNCTURE. REPLACE THE BOTTOM DOOR SWEEP, THUS SOLVING THE ISSUE OF DOOR NOT BEING TIGHT FITTING

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 10/05/2021
Score 95

10 * 228.113(1) Food-contact surfaces clean to sight and touch. (2) The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. FOOD DISPENSING UTENSILS, SUCH AS SCOOPS USED FOR DRY INGREDIENTS, TO BE WASHED/CLEANED WHENEVER DRIED FOOD ACCUMULATION OCCURS

32 * 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. (h) Equipment and utensil design and construction. All equipment and utensils shall be constructed of safe materials and maintained in good repair. Pf [32] (j) Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable AT INSPECTION: ENCOUNTERED SEVERAL DINNER PLATES WITH CHIPPED,BROKEN,MISSING PIECES ON FOOD CONTACT SURFACES * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 04/20/2021
Score 92

32 * 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. (h) Equipment and utensil design and construction. All equipment and utensils shall be constructed of safe materials and maintained in good repair. Pf [32] (j) Food-contact surfaces. All food contact surfaces, counters, or work surfaces in the establishment shall be smooth, non-absorbent and easily cleanable AT INSPECTION: ENCOUNTERED SEVERAL DINNER PLATES WITH CHIPPED,BROKEN,MISSING PIECES ON FOOD CONTACT SURFACES

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. ONLY PROPERLY DESIGNED DISPENSING UTENSILS TO BE USED FOR DISPENSING AND SERVING WORK AT INSPECTION: PLASTIC BASKET BEING USED TO DISPENSE CHIPS

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this paragraph: Pf [28] (A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28] and (B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Pf [28] (3) A refrigerated, ready-to-eat time/temperature control for safety (TCS) food ingredient or a portion of a refrigerated, ready-to- eat, time/temperature control for safety (TCS) food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first- prepared ingredient. Pf [28] (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.

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 STORING/HOLDING IN FOOD GRADE CONTAINERS WITH PROPERLY FITTING LIDS/COVERS

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 01/21/2021
Score 95

39 228.114(a)(5)(B) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles. AT INSPECTION: ENCOUNTERED IN-USE DRY INGREDIENT SCOOPS WITH DRIED FOOD INGREDIENTS ON SURFACES MANAGER REMOVED FROM USE

29 * 228.108(b) Food thermometers provided and accessible. * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. ALL REFRIGERATOR UNITS MUST HAVE MECHANICAL TEMPERATURE MEASURING DEVICES LOCATED INSIDE SAID UNITS AND LOCATED AT THE LARGEST OPENINGS,DOORS. REACH IN COOLERS MISSING THERMOMETERS.

30 * 228.247 Not having a current/Valid Permit. AT INSPECTION: THE POSTED FOOD LICENSE PERMIT WAS THE EXPIRED DOCUMENT. 9/31/2020

39 228.125(a)(2) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. AT INSPECTION: EATING UTENSILS ARRANGED HAPHAZARDOUSLY IN DISPENSING HOLDER

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 10/20/2020
Score 93

32 * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. * 228.112(a)(1) Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under §§228.101 - 228.106 of this title or shall be discarded. * 228.104(a) Cleanability. Food-contact surfaces.. ALL FOOD CONTACT SURFACES/MULTI FOOD CONTACT SURFACE SHALL BE SMOOTH, FREE OF BREAKS, CRACKS, OPEN SEAMS, CHIPS, ETC. 1) AT INSPECTION; NOTICED SEVERAL DISHES, CUPS, OTHER FOOD UTENSILS WITH CHIPPED/CRAKCED/PITTED AREAS REMOVE ALL SUCH UTENSILS FROM USE

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. (g) Ready-to-eat, time/temperature control for safety food, date marking. 1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (1) Except when packaging food using a reduced oxygen packaging method as specified under §228.77 of this title, and except as specified in paragraphs (5) and (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. Pf [28] (2) Except as specified in paragraphs (5) - (7) of this subsection, refrigerated, ready-to-eat, time/temperature controlled for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and held at a temperature of 41 degrees Fahrenheit (5 degrees Celsius) or less if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in paragraph (1) of this paragraph: Pf [28] AT INSPECTION: IN THE WALK-IN COOLER-MANY COOKED/PREPARED FOOD ITEMS IN CONTAINERS WITHOUR PROPER DATE LABELS INDICATING THE FIRST DATE OF PREPARATION AND DATE OF DISCARD

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. 228.68(f)(1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees may not use tableware, including single-service articles, soiled by the consumer, to provide second portions or refills.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. REPAIR/REPLACE ALL BROKEN AND MISSING FLOOR TILES. REGROUT ALL AREAS TO ASSURE FLOOR IS SEALED AND NON ABSORBENT

32 * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. IMPROPER UTENSILS USED FOR INGREDIENT DISPENSING. USE ONLY UTENSILS DESIGNED WITH PROPER HANDLES FOR DISPENSING PURPOSES. BOWLS/CUPS BEING USED FOR DISPENSING PURPOSES.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. WALK-IN COOLER: FOOD STORED IN WALK IN COOLER SHALL BE PROTECTED FROM POSSIBLE CONTAMINATION BY STORING FOODS IN FOOD GRADE CONTAINERS WITH PROPER FITTING LIDS OR PROTECTIVE COVERS/WRAPPINGS.

15409 WHITE FAWN DR
San Antonio , TX 78255

Date: 01/28/2020
Score 96

31 OBSERVED NO PAPER TOWELS AT KITCHEN HAND SINK. CORRECTED. ALSO, COLD WATER TURNED OFF HERE. * 228.175(c) Hand drying provision.

39 OBSERVED FOAM CUP USED TO DISPENSE FOOD IN WALK IN COOLER. USE LADLE, OR SOMETHING WITH A HANDLE TO PREVENT HAND CONTACT SURFACE FROM TOUCHING FOOD. CORRECTED. *228.68(b)(1) 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 (a) of this section, in the food with their handles above the top of the food and the container.

42 OBSERVED FOOD RESIDUE ON SHELVES IN WALK IN COOLER. CORRECTED. *228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.