Facility
Related Reports OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 08/05/2024
Score 90
19 Observed a leak coming from the pipes under the 3 compartment sink and hand washing sink. Ensure the plumbing system is maintained in good condition according to the plumbing code. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
31 Observed employee using the hand washing sink to clean wiping cloths. Ensure hand washing sinks are used for hand washing only and nothing else. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
1 Observed container of carne guisada temping at 54F. The food was made on 8/3/24 and had been in the refrigerator since then. 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. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
42 Observed soiled fans in the kitchen area. Ensure all non-food contact surfaces are clean and maintained free from debris build up. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
36 Observed in-use cloths stored on equipment in between uses. Ensure all wiping cloths are stored in a sanitizer bucket in between uses. (Chlorine: 50PPM-100PPM) (Quat Ammonium: 200PPM-400PPM) 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 04/08/2024
Score 91
9 Observed raw chicken and raw beef stored on top of ready to eat foods. Ensure to always store food properly with ready to eat foods at the top rack with raw chicken being at the lowest rack. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
19 Observed a leak coming from the pipes under the 3 compartment sink. Ensure the plumbing system is maintained in good condition according to the plumbing code. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
40 Observed single use containers being re-used to hold other foods such as rice, salsa, and sauce. Ensure to only use containers that are able to be re-used and washed properly. Ensure to discard single use items after it is used. 4-502.13(A) Single-service and single-use articles may not be reused.
45 Observed grime on the walls near the dish washing area. Ensure the walls are cleaned and re-painted. 6-501.12 Cleaning, frequency and RESTRICTIONs..
39 Observed some grime on the interior of the ice machine. Ensure all surfaces of equipment are clean and maintained. 4-602.11(E)(4) 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: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 12/14/2023
Score 90
2 Observed refrigerator with an ambient temperature of 51 F. Food in refrigerator was temping between 50 F - 51 F. Ensure all cold hold units are maintaining food at 41 F or below. 3-501.16(A)(2) Cold Hold (41°F or below).
18 Observed food stored on top of employee medication. Ensure that employee medication is stored away from food/prep areas. 7-207.11(A) Employee Medication.
39 Observed clean plates stored improperly and not allowing to self-drain/air dry properly. Ensure clean dishware is stored in a self-draining position that allows air drying. 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.
37 Observed bowl of tostadas stored on top of a rack without proper coverage. Ensure all food is protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
36 Observed containers of sanitizer buckets stored on the floor. Ensure all sanitizer buckets are stored at lest 6 inches above the floor. 3-304.14(E) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.
40 Observed spoons stored improperly. Ensure single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. 4-904.11(A) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 08/21/2023
Score 90
2 Observed refrigerator with an ambient temperature of 68 F. Food in refrigerator was temping between 55 F - 60 F. Ensure all cold hold units are maintaining food at 41 F or below. 3-501.16(A)(2) Cold Hold (41°F or below).
22 All food handler certifications are expired. Ensure all employees hold a valid food handler certification. 228.31(d) Food Handler Training criteria.
29 Observed no internal thermometers in cold hold units. Ensure all mechanically refrigerated or hot food storage unit has a temperature measuring device located at warmest part. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.
34 Observed openings from the back mesh door. Ensure all doors are tight fitting to prevent pest entry. 6-202.15(D) Outer openings. 6-202.15(D) Windows or doors protected against the entry criteria.
34 Observed holes on the wall near the 3 compartment sink. Ensure all openings are sealed, covered, caulked, and protected from pest entry. 6-202.15(A) Outer openings, protected.
33 The main warewashing machine was in-use upon arrival and was not dispensing sanitizer. The machine started working properly after the sanitizer container was changed out. 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.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 04/17/2023
Score 93
19 Observed no air gap between pipes and rim of the drain located near the ice machine. Ensure there is at least a 1 inch air gap between the pipe and rim of the drain to prevent backflow. 5-202.13 Backflow prevention, air gap.
19 Observed leaks at the service sink and hand washing sink near the 3 compartment sink. Ensure the plumbing system is maintained in good repair. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
42 Observed a heavy accumulation of dust and dirt on the fans in the kitchen. Ensure all non-food contact surfaces of equipment are maintained clean. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
34 Observed openings from the back mesh door. Ensure all doors are tight fitting to prevent pest entry. 6-202.15(D) Outer openings.
39 Observed some debris build up inside the ice maker. Ensure all surfaces of equipment are maintained clean. 4-602.11(E)(4) 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: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
36 Observed several wiping cloths stored on top of equipment and utensils. Ensure in-use wiping cloths are stored in sanitizer buckets in between uses. 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
39 Observed clean kitchen bowls contaminated with debris and other contaminants. Ensure bowls are stored inverted and always cleaned again when contamination occurs. 4-602.11(E)(1) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time when contamination may have occurred.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 12/19/2022
Score 90
10 4-501.114(A) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. Observed no detectable chlorine sanitizer from ware washing machine. Ensure ware washing machine is properly dispensing chlorine sanitizer between 50 PPM - 100 PPM.
19 5-202.13 Backflow prevention, air gap. Observed no air gap between pipes and rim of the drain located near the ice machine. Ensure there is at least a 1 inch air gap between the pipe and rim of the drain to prevent backflow.
38 3-501.13(B) Thawing. under running water criteria. Observed meat thawing at room temperature. Ensure to thaw meat under cold running water, in the refrigerator, microwave, or by boiling.
9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw chicken and raw beef being stored/thawed in the same container. Ensure raw chicken and raw beef are separated to prevent cross contamination.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 08/25/2022
Score 98
39 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.
Observed single service plates being stored upright. Ensure single-service plates are being stored faced down to prevent the expore of dust or other contaminations.
34 6-202.15(A) Outer openings, protected.
Observed back screen door to have gaps around door frame. Ensure back screen door is sealed so that there are no gaps around frame.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 04/28/2022
Score 92
10 Observed in use ware washing unit not dispensing proper parts per million of sanitizing solution.
Ensure dishes and utensils are being properly sanitized.
19 Observed drain lines in drain by the ice machine.
Ensure air gaps are provided where required.
34 Observed no screen on back vent and light entering vent by cooking line. Ensure all areas of establishment is protected so no pest can enter.
36 Observed in use wiping cloths not being proper stored in sanitizing solutions after use.
Ensure proper storage of wiping cloths.
Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified); (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm).
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 11/22/2021
Score 92
10 Observed in use mechanical dish machine not properly sanitizing.
Ensure unit is properly sanitizing. Until corrected used 3 compartment sink.
29 Observed missing thermometers in cold hold units.
Ensure thermometers is placed in the warmest part of unit and easily readable.
36 Observed several in use wiping cloths not being properly stored after use.
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).
39 Observed soiled interior of ice machine.
Ensure interior and exterior of ice machine is clean to sight and touch.
47 Ensure current report, food permit and food managers are posted for customer viewing.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 02/26/2021
Score 87
18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed an unlabeled bucket of sanitizer solution present in the waiter station. All working containers used for storing poisonous or toxic materials taken from bulk supplies must be clearly identified with the common name of the material.
9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed containers of raw animal foods stored in the reach-in cold hold units on shelves above prepared and ready-to-eat foods. Ensure raw animal food products are stored below/away from ready-to-eat foods to prevent cross contamination.
15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed employees handling ready-to-eat foods with their bare hands. Food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F. Observed about 10 lbs of refried beans, prepared 2/25/2021, at 52 degrees F. Cooked TCS food must be cooled within a total of six hours, from 135 degrees F to 41 degrees F or less. 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.
37 228.70(e) Preventing contamination from other sources. Ensure fans in the kitchen are frequently cleaned and maintained free of debris build up.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 10/28/2020
Score 85
32 * 228.101(a) Materials. Observed tortillas and enchiladas stored in t-shirt bags. Ensure material used for the storage of food and utensils are smooth, durable, and easily cleanable and do not contain deleterious substances or impart colors, odors, or tastes to food.
29 * 228.108(b) Food thermometers provided and accessible. Ensure a calibrated thermometer is present at all times for units holding potentially hazardous foods and is located in the warmest part of the unit and is easily readable.
18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed an unlabeled container of chlorine solution stored in the kitchen prep area. All working containers used for storing poisonous or toxic materials taken from bulk supplies must be clearly identified with the common name of the material.
18 * 228.203 Poisonous/toxic materials or chemicals stored properly. Observed a bucker of sanitizer solution stored on a food prep table next to containers of cooling foods. Poisonous or toxic materials shall be stored in an area so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
18 * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria. Observed a bucket of chlorine sanitizer with a concentration of less than 50 PPM. Ensure the chlorine solutions used for sanitization is generated and maintained at a concentration between 50-100 PPM.
9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. Observed containers of raw animal foods stored on shelves above ready-to-eat foods. Ensure all animal foods are stored below and/or away from prepared and ready-to-eat foods.
21 * 228.32(2) Certified food protection manager. There was no certified food manager present at the time of the inspection. Ensure a certified food manager is present at all times during operating hours.
Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training
22 * 228.33(c) Food Handler Training criteria. This establishment shall maintain on premises a current certificate of completion of the food handler training course for each food employee. Training must be completed within 60 days of hire. The requirement to complete a food handler training course shall be effective October 1, 2016.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. An employee must eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and linens; unwrapped single-service and single-use articles; or other items needing protection cannot result.
OBLATE CAFE
904 OBLATE DR
SAN ANTONIO, TX 78216
Date: 01/31/2020
Score 93
28 PROVIDE A CONSUME BY DATE FOR COOKED FOODS STORED IN COOLERS.
35 PROVIDE FOR DRINKS TO HAVE A LID AND STRAW. (OPEN DRINKS)
45 **DUST OFF FANS.
**WIPE DOWN CEILING.
42 CLEAN VENT HOOD.
31 PROVIDE TOWELS AT HAND SINK AT ALL TIMES.
PROVIDE FOR HAND SINK TO HAVE HOT WATER RUNNING AT ALL TIMES. (DO NOT TURN OFF AT BOTTOM)
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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