2349 PINN RD
San Antonio , TX 78227

Date: 04/18/2025
Score 82

18 Observed an unlabeled spray bottle that had Chlorine chemical inside of it. The inspector reminded the staff that they NEED to label all chemical and pesticide spray bottles on the outside once they fill them up. Ensure that all spray bottles and containers filled with chemicals or pesticides in the establishment are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

42 Observed dirty surfaces inside of the ice machine. Observed that the bottom surfaces of the reach-in freezer were dirty with food debris. Observed dirty gaskets and bottom surfaces of the Hoshizaki reach-in cooler. Observed dirty gaskets and racks/ shelves inside of the True Refrigerator. Al of these listed surfaces NEED to be cleaned and wiped down with a sanitizer towel. Ensure that all Nonfood Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food, and prevent insects being attracted. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

31 Observed that the hand soap bottle at the kitchen handwash sink was inside of the handwash sink basin. The inspector removed the hand soap bottle from the basin and reminded the staff to NOT store items or dishes inside of the handwash sink since it should only be used for washing hands. Ensure that the basins of the handwash sinks are kept clear. Handwash sinks should only be used to wash hands, NOT for storing items, storing dirty dishes/ utensils, washing/ rinsing dishes, or filling up red sanitizer buckets with water. Ensure the following: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

34 Observed a few live pests and one dead pest within the establishment. The live pests were at the kitchen handwash sink underneath the basin. The dead pest was observed on the floor to the right of the reach-in freezer. A few live pests were also observed on the floor to the bottom right of the True reach-in cooler. *** The inspector has instructed the owner and Certified Food Manager (CFM) to have a professional, licensed pest control company come out and fumigate the kitchen to eliminate all live pests that may be inside of the facilities. A pest control log/ invoice MUST be readily available and document what chemicals/ pesticides the pest control technicians used to fumigate/ treat the kitchen. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. Have all weekly or bi-weekly pest control logs/ invoices stored in a folder on site to present to each inspector during each routine food establishment inspection. Failure to fumigate/ treat the establishment shall result in further Reinspection’s with higher fees. *** Ensure the following: 6-202.13 Insect control devices, design and installation. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions.

45 Observed a small, exposed edge between two walls behind the dish rack that stores the larger dishes. Observed that a kitchen ceiling panel/ tile to the right of the vent hood was loose and falling off. The maintenance staff of the establishment shall have to seal/ caulk the exposed edge between the walls and replace the falling ceiling panel. For the bottom of the exit door screens, an aluminum threshold should be installed so that daylight does NOT peer/ shone through the bottom of the doorframe. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. This shall also reduce the number of points of entry for pests within the establishment. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

37 Observed a box of whole Limes on the floor with a fan placed on top of it. The inspector reminded the kitchen staff that all food and beverages, even if they are prepackaged, MUST be stores six nches off of the floor. Ensure that all prepackaged food and beverages are stored at LEAST six inches (6”) above the floor. Storing food items and beverages above the kitchen floor shall prevent environmental contamination from insects, rodents, and sanitizer from mopping. This rule also applies to single-use items such as plastic plates, forks, spoons, and napkins. If the fallen food or beverage has been on the floor for a while, the best course of action to take is to discard the fallen food or beverage. Ensure the following: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

2 Observed Carne Guisado with temperature ranging from 49 degrees Fahrenheit (F) to 51 F. Observed Beans with temperatures of 44 to 45 F inside of the same True refrigerator. The owner states that the kitchen staff may have opened and closed the doors of the unit several times throughout the morning. The inspector instructed the staff to limit the number of times they open and close the refrigeration unit doors, and to NOT leave cold TCS food out at ambient room temperature for long periods of time. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. If the staff notice that temperatures are still high even after making the appropriate corrections, then they MUST call a service technician and check if there are any mechanical issues (low on Freon/ refrigerant, bad compressor, bas coils, dirty filters, etc.). Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

9 Observed raw Chorizo stored above a large container of Frijoles/ Beans inside of the True reach-in cooler. There were juices in the container of the Chorizo. The inspector told the staff that raw pork MUST be stored below all Ready to Eat (RTE) cooked foods, whole vegetables, whole fruit, raw eggs, raw fish and seafood, and below whole muscle raw beef. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented.

34 Observed daylight peering through the bottom of the mesh screen exit doorframe. Weather-stripping, an aluminum threshold, or any form of barrier the establishment chooses NEEDs to be installed so that daylight no longer shines through. All exits and entrances MUST be self-closing and tight-fitting. This shall reduce the points of entry for pests. Ensure the following: 6-202.15(A) Outer openings, protected. 6-202.15(D) Outer openings.

10 Observed that the Bleach/ Chlorine sanitizer concentration at the three-compartment sink was at 10 Parts Per Million (PPM) when the inspector first checked it. There were dishes soaking in the sanitizer solution. The dishwasher then added more caps of Bleach and increased the concentration to 100 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes since it is considered toxic. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. If food-contact dishes are sanitized with a low concentration, then the sanitizer should be increased to 50 or 100 PPM and the dishes should be Washed, Rinsed, and Sanitized again. Ensure the following: 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

2349 PINN RD
San Antonio , TX 78227

Date: 10/22/2024
Score 93

3 Observed Fried Potatoes temping the following temperatures in a fry basket above the frying oil: 116 degrees Fahrenheit (F), 120 F, and 124 F. The inspector instructed the Food Handlers that they MUST fry the cut potatoes to order, or they MUST keep the fried potatoes in a hot hold, steam table, or on a corner of the flat grill to keep their internal ambient temperatures at 135 F or higher. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. The owner stated that the fried potatoes have been out of temperature for thirty minutes. The staff have 3 hours and 30 minutes to use/ sell the rest of the fried potatoes. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

34 Observed eight dead pests on the floors and walls of the kitchen. The owner explained that they recently had a licensed, professional pest control company come out and do a routine treatment to eliminate live pests. Ensure that records of pest control logs/ invoices are kept in folders/ binders to present to the inspector during each routine inspection. Ensure that any sticky traps that have a multitude of dead pests are thrown away and replaced. Ensure that all dead pests are swept up and thrown away. Ensure the following: 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

10 Observed sticker label residue on some of the metal dish containers on the clean dish rack. The staff of the establishment MUST remove/ scrape off the old date sticker labels before they begin washing the dishes. The staff should invest in a kitchen scraper or start placing the sticker label on the top lid of the container or write the dates on food-grade plastic wrapping. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. Ensure that all clean food-contact surfaces of dishes and utensils are stored in a clean, dry location. The CFM had the dishwasher rewash the contaminated metal pans. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.

2349 PINN RD
San Antonio , TX 78227

Date: 07/02/2024
Score 93

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up. Observed grease build-up and soil residue on the outside of equipment and shelving units. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ensure all non-food contact surfaces are clean to sight and touch. 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 cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings. Establishment must be thoroughly cleaned (beneath equipment, grill vent, all walls must be cleaned to sight and touch etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure all holes found in the ceiling and window fan unit are repaired and sealed. 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. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 228.224(i) Equipment and utensils approved for food use..

18 Observed potatoes and onions stored next to bleach. Ensure all chemicals are stored away from food items at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly.

2349 PINN RD
San Antonio , TX 78227

Date: 03/08/2024
Score 80

1 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Observed picadillo that was prepared at 8am on the day of the inspection and had not cooled to 41F within a 6 hour period (62F). The food items were discarded. Cooling logs were provided to establishment. COOLING LOGS MUST BE UTILIZED AT ALL TIMES.

9 Observed raw tripa stored directly on top of shelled eggs. Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.

34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. Ensure the back doors are tight fitting. Ensure routine pest control is implemented to eliminate all pests. Observed MULTIPLE live roaches throughout the kitchen. Ensure professional pest control measures are implemented to eradicate the pests and reports are always readily available. 6-501.111(B) Controlling pests. Check premises.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.

42 Observed grease build-up and soil residue on the outside of equipment and shelving units. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ensure all non-food contact surfaces are clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.

45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.

45 Establishment must be thoroughly cleaned (beneath equipment, grill vent, all walls must be cleaned to sight and touch etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure all holes found in the ceiling and window fan unit are repaired and sealed. 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. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

46 Observed leaks in the three compartment sink. Ensure all leaks are repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.

47 8-304.11(A) Permit posted. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.

46 Ensure to provide sanitary trash cans with a lid in the women's restrooms. 5-501.17 Toilet room receptacle, covered.

22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.

39 Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 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. 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.

2 Observed raw barbacoa stored at room temperature at 61F after an unknown amount of time according to management. Ensure all TCS food items are kept at 41F and below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

2349 PINN RD
San Antonio , TX 78227

Date: 10/13/2023
Score 73

47 8-304.11(A) Permit posted. 8-304.11(K) Notification of the most recent inspection report is available upon request.

21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 2-102.12(A) At least one certified food protection manager must be employed by each establishment

29 Establishment did not have sanitizing test strips. Ensure the test strips are available and not expired. 4-302.14 Sanitizing solutions, testing devices. No thermometers were provided for the cold hold units. Ensure every cold hold unit contains a working, accurate thermometer. 4-302.12(A) Food thermometers provided and accessible.

32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 228.224(i) Equipment and utensils approved for food use..

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.

45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.

34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. Ensure the back doors are tight fitting. Ensure routine pest control is implemented to eliminate all pests. Observed a few live and dead roaches throughout the kitchen. Ensure professional pest control measures are implemented to eradicate the pests and reports are always readily available. 6-501.111(B) Controlling pests. Check premises.

42 Observed grease build-up and soil residue on the outside of equipment and shelving units. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ensure all non-food contact surfaces are clean to sight and touch. 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 Establishment must be thoroughly cleaned (beneath equipment, grill vent, all walls must be cleaned to sight and touch etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Ensure all holes found in the ceiling and window fan unit are repaired and sealed. 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. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

28 Observed multiple food items in the cold hold units that were made the day before or earlier with no date labels. 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 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

9 Observed raw beef stored above cooked RTE potatoes. Food storage chart was provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

1 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Observed asada that was prepared at 8am on the day of the inspection and had not cooled to 41F within a 6 hour period (60F). The food items were discarded. Cooling logs were provided to establishment. COOLING LOGS MUST BE UTILIZED AT ALL TIMES.

23 Observed right side of the three compartment sink turned off due to a leak, this is a repeat violation and establishment has been instructed multiple times to leave on the hot water for all three compartments of the sink during all hours of operation. Ensure the leak is repaired so that the three compartment sink is adequately equipped with hot water of 110F or higher at all times. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. 5-103.12 Water pressure.

10 Observed employee washing dishes in a sanitizer solution of 0ppm. The dish washer was skipping the rinse step of the three compartment sink. Ensure the requirements of sanitizer are always in compliance and the three steps for washing dishes are always adhered and followed. 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-501.114(F) Chemical sanitizer generated on-site, criteria.

30 8-301.11.1 Permit Requirement, Prerequisite for Operation. Employee stated that no permit had been purchased and permit was unable to be procured. Establishment has failed to purchase valid permit for the fiscal year. A 10-day NOV is issued.

46 Observed leaks in the three compartment sink. Ensure all leaks are repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair.

2349 PINN RD
San Antonio , TX 78227

Date: 09/19/2023
Score 81

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage container directly on the floor. Ensure all food items are stored 6" or more above the floor at all times and covered.

47 8-304.11(A) Permit posted. 8-304.11(K) Notification of the most recent inspection report is available upon request. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location.

7 Observed two gallons of open milk that expired on August 24, 2023 and September 9, 2023. Ensure all food items are in good condition and not expired. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

29 Establishment had expired sanitizing test strips. Ensure the test strips are not expired. 4-302.14 Sanitizing solutions, testing devices.

21 Observed no food manager on duty at the time of the inspection. Ensure a food manager is on duty at all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 2-102.12(A) At least one certified food protection manager must be employed by each establishment.

9 Observed raw bacon stored above raw shelled eggs. Observed raw beef stored next to cooked beans. Ensure all food is stored in a manner to prevent cross contamination. A food storage chart was provided. 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment.

32 Observed t-shirt bags used to store prepared food items. Corrective Actions: Use bags that are approved for food use or containers that are durable, easily cleanable and nonabsorbent to store food items. As per: 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. 228.224(i) Equipment and utensils approved for food use..

45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.

41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food..

2349 PINN RD
San Antonio , TX 78227

Date: 05/25/2023
Score 100

2349 PINN RD
San Antonio , TX 78227

Date: 01/26/2023
Score 93

18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent used for cleaning floors and vents. Ensure only chemicals approved for kitchen are utilized.

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.

41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food..

45 7-209.11 Other Personal Care Items, Storage. Observed jackets and other personal items stored on the same shelf as food storage. Ensure all employee items are stored in a designated employee area.

43 6-501.14(A) 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.

45 Observed cracks and holes in the concrete floor. Ensure all the floors and walls are smooth and non-absorbent. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. 228.171 Wall and Ceiling Coverings and Coatings.

2349 PINN RD
San Antonio , TX 78227

Date: 08/04/2022
Score 91

15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee handling ready to eat food with bare hands (food items were discarded).Ensure that ready-to-eats foods are a prepared with an approved suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment

18 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Observed laundry detergent used for cleaning floors and vents. Ensure only chemicals approved for kitchen are utilized.

36 3-304.14(B)(1) Cloths in-use for wiping between uses stored. 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).

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris and grease build-up in between equipment. Ensure kitchen is cleaned at a frequency to prevent build-up.

39 4-501.11 Good repair and proper adjustment.. Observed broken gaskets on reach-in cooler. ensure gaskets are replaced/ repaired to provide proper seal.

2349 PINN RD
San Antonio , TX 78227

Date: 02/18/2022
Score 92

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed residual food debris on the interior wall of "stacked ready for use" food storage container. Ensure food contact surfaces are cleaned to sight and touch.

31 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. At time of inspection observed pitcher of chilis in handwashing sink. Ensure handwashing sink is used only for handwashing.

32 4-101.11 Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. At time of inspection observed food storage containers with cracks and chipping. Ensure that damaged containers or discarded.

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

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

2349 PINN RD
San Antonio , TX 78227

Date: 11/23/2021
Score 94

32 * 228.101(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion- resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. At time of inspection observed tortillas wrapped in cloth rags and masa wrapped in grocery sacks. Ensure food contact surfaces do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion- resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.

34 228.186(k)(2) Controlling pests. Check premises.

39 Freezer reach in has a door seal/gasket that's separating from the door. Door seal should be repaired/replaced. 228.111(a) Good repair and proper adjustment..

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

41 228.66(b) Food storage containers, identified with common name of food..

2349 PINN RD
San Antonio , TX 78227

Date: 08/12/2021
Score 92

18 * 228.204(a)(1) Approved Poisonous/toxic materials or chemicals. Observed toxic chemical not for use in food prep areas, stored on metal shelf near rear exit. Ensure only chemicals approved for kitchen use are stored and used on site.

22 * 228.33(c) Food Handler Training criteria. Observed employees without food handling trainer involved in food prep. Ensure that food handling employees have current food handler certificate.

31 * 228.175(b) Hand washing cleanser, availability. At time of inspection observed no hand washing cleanser at available. Ensure that handwashing cleanser is available at all times to ensure proper handwashing and to prevent cross contamination.

39 228.124(a)(2)(A) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored in a self- draining position that allows air drying.

2349 PINN RD
San Antonio , TX 78227

Date: 04/01/2021
Score 95

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. PLATES/CUPS/TABLEWARE SHALL NOT HAVE AREAS WITH MISSING PIECES/CHIPS/CRACKS ETC. ON THE LIP AND FOOD CONTACT SURFACES. AT INSPECTION: SEVERAL PLATES OBSERVED WITH BROKEN/CHIPPED/MISSING PIECES ON FOOD CONTACT SURFACES

29 * 228.108(b) Food thermometers provided and accessible. ALL REFRIGERATORS AND COOLERS TO BE SUPPLIED WITH A THEMPERATURE MEASURING DEVICE AT ALL TIMES

39 228.114(a)(5)(A) 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.

39 228.68(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.

2349 PINN RD
San Antonio , TX 78227

Date: 07/17/2020
Score 98

39 Freezer reach in has a door seal/gasket that's seperating from the door. Door seal should be repaired/replaced. 228.111(a) Good repair and proper adjustment..

41 Food containers must be labeled with contents. 228.66(b) Food storage containers, identified with common name of food..