Facility
Related Reports BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 07/26/2024
Score 96
33 The bar warewashing machine was not properly dispensing sanitizer and was equipped with an empty bottle of detergent. Ensure the warewashing machine properly dispenses detergent and sanitizer. A service technician was called by the manager to fix the machine. 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.
34 Observed dead insects in the back storage/exit area, under the soda bag area, and in a storage drawer. Ensure dead insects are removed from the establishment. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.
35 Observed uncovered employee drinks stored above a prep area and above clean dishes. Ensure employee drinks are properly covered and stored in a designated area away from food and food-contact surfaces. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 02/19/2024
Score 97
39 Observed an ice scoop stored in a handwashing sink.
Ensure ice scoops are stored in a clean, protected location. 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.
45 Observed a hole in the wall above the kitchen entrance. Ensure walls are maintained in good repair. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
45 Observed dust around A/C vents on the kitchen ceiling. Ensure ceilings are maintained clean. 6-501.12 Cleaning, frequency and RESTRICTIONs.
42 Observed date labels still on inserts after they had been cleaned. Ensure date labels are removed prior to washing/rinsing/sanitizing them. 4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
42 Observed dust buildup on fan covers in the walk-in cooler and walk-in freezer. Ensure the fan covers 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.
BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 07/24/2023
Score 95
45 Observed dust around A/C vents on the kitchen ceiling. Ensure ceilings are maintained clean. 6-501.12 Cleaning, frequency and RESTRICTIONs.
45 Observed debris and standing water in a drain near the walk-in cooler. Ensure drains are maintained clean. 6-501.12 Cleaning, frequency and RESTRICTIONs.
34 Observed flying insect presence throughout the kitchen. Ensure pests are eliminated using effective and approved means. 6-501.111(B) Controlling pests. Check premises.
34 Observed live and dead roaches in the kitchen. Ensure pests are eliminated using effective and approved means. 6-501.111(B) Controlling pests. Check premises.
39 Observed debris buildup on the interior of the ice scoop storage bucket. Ensure the ice scoop storage bucket is maintained clean to sight and touch. 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.
29 Observed no thermometers in two separate cold-hold units. Ensure thermometers are available in all cold-hold units. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.
BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 01/02/2023
Score 90
10 Observed multiple cleaned utensils with food debris still on them. Ensure food-contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.
18 Observed multiple chemical spray bottles without labeling. Ensure chemicals not in their original container are labeled with what they are (e.g. "sanitizer"). 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
39 Observed debris accumulation on the interior ceiling of the ice machine. Ensure the interior of the ice machine is cleaned regularly enough to avoid debris buildup. 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.
47 The most recent health inspection report was not posted. Ensure the latest food inspection report is posted in an area conspicuous to customers. (Ord. No. 2008-05-15-0402, § 1(Att. I), 5-15-08) Sec. 13-26. - Display.
10 Observed debris on the table-mounted can opener blade. Ensure the table-mounted can opener is maintained clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.
39 Observed debris buildup on the interior of the ice scoop storage bucket. Ensure the ice scoop storage bucket is maintained clean to sight and touch. 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.
33 The warewashing machine at the bar did not have sanitizer hooked up to it upon arrival. After adding new sanitizer and priming the machine, it still was not dispensing sanitizer. Ensure warewashing machines dispense sanitizer at the correct amounts (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.
BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 05/10/2022
Score 92
47 ENSURE TO ALWAYS DISPLAY YOUR MOST RECENT/CURRENT 2 PAGE - SCORED - INSPECTION REPORT IN PUBLIC VIEW (MOST RECENT INSPECTION WAS 09/30/2021 ----- YOUR DISPLAYED REPORT HAD DATE OF 4-8-21)
21 SHALL DISPLAY YOUR CURRENT CERTIFIED FOOD MANAGER CERTIFICATE, IN PUBLIC VIEW, FOR THE PERSON IN CHARGE OF FOOD SAFETY ----- OR ----- DISPLAY VISIBLE SIGNAGE INFORMING THE CERTIFICATE IS AVAILABLE FOR REVIEW UPON REQUEST
39 ENSURE ALL UTENSILS (SCOOPS) USED TO STORE INSIDE BULK INGREDIENT BINS HAVE HANDLES ----- STORE SCOOPS WITH HANLES UP OUT OF THE INGREDIENTS
29 ENSURE CHEMICAL TEST STRIPS ARE AVAILABLE TO THE KITCHEN STAFF FOR PROPER MINITORING OF THE DISH MACHINE UNIT, AT ALL TIMES WHEN KITCHEN IS IN OPERATION
33 DISH MACHINE WAS NOT DISPENSING THE PROPER AMOUNT OF CHLORINE SANITIZING SOLUTION AT THE TIME OF INSPECTION
BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 09/30/2021
Score 100 BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 04/08/2021
Score 100 BOWLERO SAN ANTONIO
13307 US 281 HWY
San Antonio , TX 78216
Date: 02/27/2020
Score 77
32 * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Ensure all utensils and equipment are free of chips, cracks, breaks, and other physical imperfections. Discard/repair all damaged utensils and equipment.
47 228.175(e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (men's restroom)
31 * 228.175(c) Hand drying provision. Observed no paper towels available at the bar hand wash sinks. Ensure each hand washing sink is provided with disposable paper towels at all times.
31 * 228.146(b)(1) Hand washing facility. Observed no hot water available in the men's and women's restroom hand wash sinks. Ensure the hand wash sinks are repaired to provide water at a temperature of at least 100 degrees Fahrenheit through a mixing valve or combination faucet.
39 228.68(b)(1) In-use utensils, between-use storage. Observed bowls being used as scoops in the bulk food container. The utensil being used in the dispersing of food must be equipped with a handle.
39 228.68(b)(3) 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 §228.114 and §228.117 of this title. *** DO NOT STORE KNIVES IN THE GAP BETWEEN THE COLD HOLD UNIT AND TABLE. ***
29 * 228.108(e) Sanitizing solutions, testing devices. Observed no quat or chlorine test strips available at the time of inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
43 228.178 Ventilation, Mechanical. Ensure mechanical ventilation of sufficient capacity is provided to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. (men's and women's restrooms)
43 228.186(d)(1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed soiled bins and utensils stored with clean utensils. Ensure utensils are clean to sight and touch before storing.
42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
34 228.174(e)(1) Outer openings, protected. Outer openings of a food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. (rear door)
34 228.186(l) Removing dead or trapped birds, insects, rodents, and other pests. Ensure all dead roaches are removed from the kitchen.
45 228.186(b) Cleaning, frequency. Ensure the kitchen floors and walls are frequently cleaned and maintained free of debris accumulation, paying special attention to behind and underneath equipment.
18 * 228.111(n)(6)(A) Chemical sanitizer generated onsite, device criteria. Observed the quat sanitizer dispenser at the 3 compartment sink to dispense a solution of the 400 ppm maximum (500 ppm). Ensure the dispenser is repaired to dispense a quat solution of concentration between 150 - 400 ppm.
18 * 228.203 Poisonous/toxic materials or chemicals stored properly. Observed toxic bottles stored over food items. 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.
7 * 228.61 Food safe, good condition, unadulterated, and honestly presented. Observed bins of expired foods and bins of moldy vegetables stored in the reach-in and walk-in cold hold units. Ensure all foods are used, sold or discarded by their expiration date.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed many bins of unlabeled or improperly labeled foods. Refrigerated, ready-to-eat potentially hazardous food prepared 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 4/1/17 will have a use by date of 4/7/17)
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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