Facility
Related Reports CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 08/06/2024
Score 95
45 replace acoustic ceiling tile near warewashing with a the smooth restaurant ceiling tiles. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.
42 Ensure the warewashing drying racks and nearby items are cleaned on a schedule to prevent the dust and debris build up as per 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
39 Ensure the cold units under the stove have their damaged plastic handles replaced 4-501.11 Good repair
46 uncovered waste bins were used in the women's restrooms. Ensure waste receptacles that are covered are used as per 5-501.17 Toilet room receptacle, covered.
44 Ensure a waste bin/small trash can is provided at the hand sink as per 5-501.16(C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 08/11/2023
Score 90
15 Employee touched cheese that was placed on salads. Employees shall use a barrier, such as utensils or gloves, when handling food that is ready to eat foods 3-301.11(B) Bare hands contact with ready-to-eat foods.
34 back screen door had a damaged screen and space between floor and door. Exterior screen doors must fit tightly in the door frame (top, sides, bottom) to prevent entry of pests as per 6-202.15(A) Outer openings, protected.
44 A waste can is needed by the handsink by the back door as per 5-501.16(C) If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories.
35 Employee was wearing a red bracelet while working with food. Employees who are directly working with food may not have anything on their wrists or hands other than a single smooth wedding band/ring as per 2-303.11 Jewelry Prohibition.
39 Knives were stored in the gap between prep table and cook's cold unit. Knives must be stored as per 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.
45 Floor tiles were chipped, broken, or missing in the kitchen, prep, and warewashing areas. Ensure tiles are repaired or replaced. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
24 Cakes on waitress counter were missing labels. Packaged foods that the customers can reach are required to have full labels as required by law. If there is an effective barrier that prevents customers from grabbing the food items, then labeling is not required as per 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law.
CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 01/04/2023
Score 89
33 Observed employee combining detergent and sanitizing solution in a single compartment in three compartment sink. Ensure that proper rinsing procedure is followed.
4-603.16 Rinsing procedures.
29 Establishment does not have sanitary testing strips at the time of inspection. 4-302.14 Sanitizing solutions, testing devices.
18 Observed garbage bags to store garlic bread. Ensure only food safe materials are used for storage of food.
4-101.11(A) Materials used for food contact surfaces safe.
15 Observed employee grab cooked pasta with bare hands before putting it in a pot of boiling water. Ensure that there is a barrier between bare hands and food items.
3-301.11(C) Limit bare hand contact with all other foods.
39 Observed opened sack of rice in food storage area that cannot closed. Ensure the following:
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.
33 Ware washing machine not dispensing sanitizing solution. Corrective actions: Only use three compartment for ware washing until ware washing machine is serviced to dispense sanitizing solution. Ensure the following:
4-204.117(B) 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 incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.
CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 05/17/2022
Score 90
3 Findings: Pasta sauces were not properly kept at a minimum of 135F. 3-501.16(A)(1) Hot Hold (135°F or higher).
21 Findings: Staff is not keeping temperatures of hot foods. Repeat violation
2.103.11 Person in charge. The person in charge shall ensure that §228.34 (1-15) Relating to Duties of PIC are met.
18 Spray bottles missing a label indicating the contents of the bottle. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
27 Observations: hot-hold unit is not holding proper temperatures. Repair or replace.
Staff will be using stove top until repaired.
4-301.11 Cooling, heating, and holding capacities. Equipment.
CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 08/31/2021
Score 91
5 Findings: Pasta sauces were not properly reheated to 165F before placing on steam table.
* 228.73(a) Rapidly reheat 165°F for hot holding.
9 Observations: Storing chemical cleaning bottle over preparation table with food underneath.
* 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
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.
43 Observation: Vent require cleaning.
228.174(b) Heating, ventilating, air conditioning system vents.
(b) Heating, ventilating, air conditioning system vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. [43]
45 General cleaning to include walls, floors, ceilings, plumbing lines, and conduit lines is required.
228.186(b)(1)Cleaning, frequency and RESTRICTIONs.The physical facilities shall be cleaned as often as necessary to keep them clean.
CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 12/26/2020
Score 88
21 Observations: Kitchen staff did not have a person in charge at the time of visit.
* 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.
7 Staff was not sure of the origins of the cakes being sold. The sale of the cakes is prohibited until receipts of purchase are presented to the health department.
* 228.62(a)(1) Food obtained from sources that comply with applicable laws.
24 Observations: Cakes by cash register do not have proper labels. Review list below
228.79. Labeling.
(a) Food labels.
(1) Food packaged in a food establishment, shall be labeled as specified by law, Subpart N, Labeling and Containers. Pf [24]
(2) Label information shall include:
(A) the common name of the food, or absent a common name, an adequately descriptive identity statement; Pf [24]
(D) the name and place of business of the manufacturer, packer, or distributor; Pf [24]
30 * 228.247 Not having a current/Valid Permit.
37 Heavy dust build-up on fans
228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination.
31 Observations: No hot water available at the hand sink at the time of visit.
Hot water is required.
* 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 06/15/2020
Score 94
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
OBSERVED EGGS ABOVE RAW EGGPLANT. ENSURE ALL RAW SHELLED EGGS ARE STORED BELOW RAW PRODUCE
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
RECOMMEND CLEANING INTERIOR OF FRIDGES AT A HIGHER FREQUENCY
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.
ENSURE ALL FOOD PREPPED ON SITE HAS A DISCARD DATE OF SEVEN DAYS FROM PREP DATE
CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 03/19/2020
Score 100 CAPPARELLIS RESTAURANT
3857 SOUTHCROSS E
San Antonio , TX 78222
Date: 10/29/2019
Score 94
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
DO NOT STORE RAW MEATS NEXT TO/ABOVE PRODUCE
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 FOOD PARTICLES IN HAND SINK. DO NOT USE HAND SINK FOR ANYTHING OTHER THAN HAND WASHING.
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
ENSURE REACH IN COOLER IS CLEANED ON A MORE FREQUENT BASIS.
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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