1401 CUPPLES RD
San Antonio , TX 78226

Date: 09/24/2024
Score 96

28 Observed: Food items raw and cooked are being stored in walk-in cooler without date marks (prepared/expired dates). Ensure all cooked and raw foods have a date mark (prepared/expired dates) on all packages/containers, as per.....3-501.17(A) Date marking prepare on site RTE/ TCS food.

45 Observed: Floors with food debris under and around equipment in kitchen. Ensure all floors are clean and free of food and other debris, as per....6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 6-501.12 Cleaning, frequency and RESTRICTIONs..

35 Observed: Employee fruit cups and drink items being stored in coolers alongside food for customers. Ensure all employee food/drink items shall be stored in a designated are marked "Employee food/drinks" in coolers, as per....2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 05/30/2024
Score 90

10 OBSERVED: Only the middle sink being used for dish soap, water and bleach. Dishes are being washed after going though middle compartment. Ensure the three compartment sink is used properly (gave diagram) or a citation will be issued, as per..... 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. ---------- OBSERVADO: Sólo el fregadero del medio se usa para jabón para platos, agua y lejía. Los platos se lavan después de pasar por el compartimento central. Asegúrese de que el fregadero de tres compartimentos se use correctamente (se proporcionó el diagrama) o se emitirá una citación, según... 4-501.114(A) La solución desinfectante de cloro debe tener una temperatura mínima basada en la concentración y el pH de la solución como enumerados en el siguiente cuadro.

33 OBSERVED: Dishes being rinsed after being placed in wash/sanitizer water at middle sink and before drying. Ensure all dishes are properly washed, rinsed and sanitized at the three compartment sink, as per....4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing. ---------- OBSERVADO: Los platos se enjuagan después de colocarlos en agua de lavado/desinfectante en el fregadero medio y antes de secarlos. Asegúrese de que todos los platos estén correctamente lavados, enjuagados y desinfectados en el fregadero de tres compartimentos, según... 4-904.14 Enjuague de equipos y utensilios después de limpiar y desinfectar.

35 OBSERVED: Employee fruit cups and drink items being stored in coolers alongside food for customers. Ensure all employee food/drink items shall be stored in a designated are marked "Employee food/drinks" in coolers, as per....2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. ---------- OBSERVADO: Vasos de frutas y bebidas para empleados almacenados en refrigeradores junto con la comida para los clientes. Asegúrese de que todos los alimentos/bebidas de los empleados se almacenen en un lugar designado y marcado como "Alimentos/bebidas de los empleados" en refrigeradores, según... 2-401.11 Comer alimentos, mascar chicle, beber bebidas o consumir tabaco.

37 OBSERVED: Fan in kitchen/prep area with an accumulation of dust buildup and next to food prep area. Ensure fan is cleaned from an accumulation of dust, as per.....3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination. ---------- OBSERVADO: Ventilador en la cocina/área de preparación con acumulación de polvo y al lado del área de preparación de alimentos. Asegúrese de que el ventilador esté limpio de la acumulación de polvo, según... 3-307.11 Prevenir la contaminación de otras fuentes. Diversas fuentes de contaminación.

32 OBSERVED: Bulk container lid and other plastic containers not in good repair and broken. Ensure all food contact surfaces of equipment are in good repair when protecting food items, as per....228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. ---------- OBSERVADO: La tapa del contenedor a granel y otros contenedores de plástico no están en buen estado y están rotos. Asegúrese de que todas las superficies del equipo que entran en contacto con los alimentos estén en buen estado al proteger los alimentos, según... 228.223(h) Diseño y construcción de equipos y utensilios. Materiales seguros y mantenidos en buen estado.

45 OBSERVED: Cardboard box being used for flooring. Ensure all flooring shall be non-absorbent, as per...6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 12/18/2023
Score 97

34 OBSERVED: All outer openings to be sealed including front door. Ensure all outer opening doors have a proper weather strip to help keep insects out, as per....6-202.15(A) Outer openings, protected. ---------- OBSERVADO: Todas las aberturas exteriores deben sellarse, incluida la puerta principal. Asegúrese de que todas las puertas de apertura exterior tengan un burlete adecuado para ayudar a mantener alejados a los insectos, según...6-202.15(A) Aberturas exteriores protegidas.

37 OBSERVED: Two different pots of food items stored on the floor of kitchen without protection. Ensure all pots of food items are stored six (6) inches off floor to prevent contamination, as per....3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. ---------- OBSERVADO: Dos ollas diferentes con alimentos almacenados en el piso de la cocina sin protección. Asegúrese de que todas las ollas con alimentos estén almacenadas a seis (6) pulgadas del piso para evitar la contaminación, según... 3-305.11(B). Los alimentos en paquetes y contenedores de trabajo se pueden almacenar a menos de 15 cm (6 pulgadas) por encima del piso en el equipo de manejo de lotes de cajas.

37 OBSERVED: Big fan in kitchen with an accumulation of dust. Ensure fan is cleaned from dust prior to use to prevent contamination of food items, as per.......3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination. ---------- OBSERVADO: Gran ventilador en cocina con acumulación de polvo. Asegúrese de que el ventilador esté limpio del polvo antes de usarlo para evitar la contaminación de los alimentos, según.......3-307.11 Prevención de la contaminación de otras fuentes. Diversas fuentes de contaminación.

39 OBSERVED: Scoops within bulk containers with handles in food product. Ensure all scoops are properly stored within bulk containers as to not contaminate product, as per....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. ---------- OBSERVADO: Palas dentro de contenedores a granel con asas en productos alimenticios. Asegúrese de que todas las cucharadas estén almacenadas adecuadamente dentro de contenedores a granel para no contaminar el producto, según... 3-304.12(B) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos deben almacenarse en alimentos que no estén controlados por tiempo/temperatura por motivos de seguridad, con sus asas por encima de la parte superior de los alimentos dentro de recipientes o equipos que puedan cerrarse, como contenedores de azúcar. , harina o canela.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 08/16/2023
Score 83

27 OBSERVED: WALK-IN COOLER DOOR WITH DAYLIGHT SHINING THROUGH THE BOTTOM OF DOOR AND IS NOT CLOSING PROPERLY TO MAINTAIN A 41F DEGREES. ENSURE WALK-IN COOLER IS SEAL AT BOTTOM TO KEEP COOL AIR AT 41F DEGREES AND ALL REFRIGERATORS ARE MAINTAINING A 41F DEGREES TEMPERATURE AT ALL TIMES, AS PER....4-301.11 Cooling, heating, and holding capacities. Equipment. ------------ OBSERVADO: LA PUERTA DEL ENFRIADOR ESTÁTICO CON LUZ BRILLANTE A TRAVÉS DE LA PARTE INFERIOR DE LA PUERTA Y NO CIERRE CORRECTAMENTE PARA MANTENER LOS GRADOS 41F. ASEGÚRESE DE QUE EL ENFRIADOR ESTÁ SELLADO EN LA PARTE INFERIOR PARA MANTENER EL AIRE FRÍO A 41°F Y TODOS LOS REFRIGERADORES MANTENGAN UNA TEMPERATURA DE 41°F EN TODO MOMENTO, SEGÚN....4-301.11 Capacidades de refrigeración, calefacción y mantenimiento. Equipo.

31 OBSERVED KITCHEN HAND SINK WITHOUT HAND SOAP. ENSURE KITCHEN HAND SINK IS EQUIPPED WITH HAND SOAP, AS PER...6-301.11 Hand washing cleanser, availability. ---------- FREGADERO DE COCINA OBSERVADO SIN JABÓN DE MANOS. ASEGÚRESE DE QUE EL LAVABO DE LA COCINA ESTÉ EQUIPADO CON JABÓN DE MANOS, SEGÚN...6-301.11 Limpiador para lavarse las manos, disponibilidad.

33 OBSERVED FIRST COMPARTMENT WITH SOAP AND WATER, MIDDLE SINK WITH SOAP AND SANITIZER AND THEN PLACING UTENSIL/DISHES ON DRYING RACK. ENSURE THE THREE (3) COMPARTMENT SINK IS BEING PROPERLY USED AS PER STICKER ON EACH SINK, AS PER....4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing. 4-603.16 Rinsing procedures. ------------ SE OBSERVÓ EL PRIMER COMPARTIMIENTO CON AGUA Y JABÓN, EL LAVABO DEL MEDIO CON JABÓN Y DESINFECTANTE Y LUEGO COLOCAR LOS UTENSILIOS/LOS PLATOS EN EL ESTANTE DE SECADO. ASEGÚRESE DE QUE EL FREGADERO DE TRES (3) COMPARTIMENTOS SE UTILICE CORRECTAMENTE SEGÚN LA ETIQUETA DE CADA FREGADERO, SEGÚN...4-904.14 Enjuague del equipo y los utensilios después de la limpieza y desinfección. 4-603.16 Procedimientos de enjuague.

40 OBSERVED: SINGLE-SERVICE/USE CONTAINERS BEING RE-USED TO STORE OTHER INGREDIENTS, CONTAINTER IS NOT APPROVED FOR USE. ENSURE ALL APPROVED CONTAINERS TO STORE FOOD ITEMS. ONCE ORIGINAL CONTENTS ARE REMOVED THE CONTAINER CAN NOT BE REUSED, AS PER......4-502.13(A) Single-service and single-use articles may not be reused. ------------- OBSERVADO: REUTILIZACIÓN DE CONTENEDORES DE UN SOLO SERVICIO/USO PARA ALMACENAR OTROS INGREDIENTES, EL CONTENEDOR NO ESTÁ APROBADO PARA SU USO. ASEGÚRESE DE TODOS LOS CONTENEDORES APROBADOS PARA ALMACENAR ALIMENTOS. UNA VEZ QUE SE RETIRA EL CONTENIDO ORIGINAL, EL CONTENEDOR NO SE PUEDE REUTILIZAR, SEGÚN ...... 4-502.13(A) Los artículos de un solo uso y de un solo servicio no se pueden reutilizar.

35 OBSERVED: AN UNCOVERED DRINK STORED ON SHELF IN WAREWASHING AREA. EMPLOYEE FOOD/DRINKS STORED IN REACH-IN COOLER. ENSURE ALL EMPLOYEE FOOD/DRINKS STORED IN REFRIGERATOR ARE PROPERLY LABELED "EMPLOYEE FOOD/DRINKS" ON SHELF. ALL EMPLOYEE DRINKS ARE TO HAVE A LID/COVERED, AS PER....2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. ------------- OBSERVADO: UNA BEBIDA DESTAPADA ALMACENADA EN UN ESTANTE EN EL ÁREA DE LAVADO DE UTENSILIOS. COMIDAS/BEBIDAS DE LOS EMPLEADOS ALMACENADAS EN EL ENFRIADOR REACH-IN. ASEGÚRESE DE QUE TODOS LOS ALIMENTOS Y BEBIDAS DE LOS EMPLEADOS ALMACENADOS EN EL REFRIGERADOR ESTÉN ETIQUETADOS CORRECTAMENTE "COMIDAS Y BEBIDAS PARA LOS EMPLEADOS" EN EL ESTANTE. TODAS LAS BEBIDAS DE LOS EMPLEADOS DEBEN TENER UNA TAPA/CUBIERTA, SEGÚN....2-401.11 Comer alimentos, mascar chicle, beber bebidas o usar tabaco.

43 OBSERVED FLOUR STORAGE ROOM WITHOUT LIGHT. ENSURE THIS ROOM (BLUE) HAS LIGHT TO SEE IN ROOM, AS PER....6-303.11(C) The light intensity shall be at least 540 lux (50 foot candles). ------------- OBSERVADO ALMACÉN DE HARINA SIN LUZ. ASEGÚRESE DE QUE ESTA HABITACIÓN (AZUL) TENGA LUZ PARA VER EN LA HABITACIÓN, SEGÚN...6-303.11(C) La intensidad de la luz debe ser de al menos 540 lux (50 velas pie).

39 OBSERVED SCOOP IN FLOUR WITH HANDLE IN FLOUR. ENSURE ALL UTENSILS ARE STORED PROPERLY WITH HANDLE UP AND NOT IN PRODUCT TO REDUCE CONTAMINATION OF FOOD ITEM(S), AS PER....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. ------------- CUCHARA OBSERVADA EN HARINA CON MANGO EN HARINA. ASEGÚRESE DE QUE TODOS LOS UTENSILIOS SE ALMACENEN CORRECTAMENTE CON EL ASA HACIA ARRIBA Y NO EN EL PRODUCTO PARA REDUCIR LA CONTAMINACIÓN DE LOS ALIMENTOS, SEGÚN 3-304.12(E) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o distribución de alimentos, los utensilios para la preparación y distribución de alimentos deben guardarse en un lugar limpio y protegido si los utensilios, como las palas para hielo, se usan solo con un alimento que no tiene control de tiempo/temperatura por seguridad. 3-304.12(B) Utensilios en uso, almacenamiento entre usos. Durante las pausas en la preparación o dispensación de alimentos, los utensilios de preparación y dispensación de alimentos deben almacenarse en alimentos que no tengan control de tiempo/temperatura por seguridad con sus asas por encima de la parte superior de los alimentos dentro de recipientes o equipos que puedan cerrarse, como contenedores de azúcar. , harina o canela.

45 OBSERVED EMPLOYEE PERSONAL ITEMS (PURSES, BACKPACKS) BEING STORED IN DIFFERENT FOOD AREAS OF THE KITCHEN/STORAGE AREAS. ENSURE ALL PERSONAL ITEMS ARE STORED AWAY FROM FOOD ITEMS IN A DESIGNATED AREA AWAY FROM FOOD ITEMS. 6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area. ------------- SE OBSERVA QUE LOS ARTÍCULOS PERSONALES DE LOS EMPLEADOS (CARTERAS, MOCHILAS) SE ALMACENAN EN DIFERENTES ÁREAS DE COMIDAS DE LA COCINA/ÁREAS DE ALMACENAJE. ASEGÚRESE DE QUE TODOS LOS ARTÍCULOS PERSONALES ESTÉN ALMACENADOS LEJOS DE LOS ARTÍCULOS DE COMIDA EN UN ÁREA DESIGNADA LEJOS DE LOS ARTÍCULOS DE COMIDA. 6-403.11(B) Los casilleros u otras instalaciones adecuadas deben ubicarse en una habitación o área designada.

2 OBSERVED: FOOD ITEMS IN WALK-IN COOLER AND SERVICE LINE COOLER AT 45F DEGREES. ENSURE ALL COOLERS ARE MAINTAINING A 41F DEGREES TO HOLD FOOD ITEMS, AS PER..3-501.16(A)(2) Cold Hold (41°F/45°F or below). ----------- OBSERVADO: ARTÍCULOS DE ALIMENTOS EN EL ENFRIADOR DE LA LÍNEA DE SERVICIO Y EN EL ENFRIADOR DE LA LÍNEA DE SERVICIO A 45F GRADOS. ASEGÚRESE DE QUE TODOS LOS ENFRIADORES MANTENGAN UN GRADO DE 41 F PARA CONSERVAR LOS ARTÍCULOS DE ALIMENTOS, SEGÚN 3-501.16(A)(2) Conservación en frío (41 °F/45 °F o menos).

32 OBSERVED CUTTING BOARD ON SERVICE LINE COOLER IS CRACKED AND NEEDS TO BE REPLACED. ENSURE ALL CUTTING BOARDS ARE IN GOOD REPAIR (REPAIR OR REPLACE), AS PER....228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. 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. ------------ LA TABLA DE CORTE OBSERVADA EN EL ENFRIADOR DE LA LÍNEA DE SERVICIO ESTÁ AGRIETADA Y NECESITA SER REEMPLAZADA. ASEGÚRESE DE QUE TODAS LAS TABLAS DE CORTE ESTÉN EN BUEN ESTADO (REPARAR O REEMPLAZAR), SEGÚN....228.223(h) Diseño y construcción de equipos y utensilios. materiales seguros y mantenidos en buen estado. 4-101.11 Los materiales que se utilizan en la construcción de utensilios y superficies de equipos en contacto con alimentos no pueden permitir la migración de sustancias nocivas o impartir colores, olores o sabores a los alimentos y, en condiciones normales de uso, deben ser: duraderos, resistentes a la corrosión , y no absorbente; suficiente en peso y grosor para resistir el lavado repetido de la vajilla; terminado para tener una superficie lisa y fácil de limpiar; y resistente a picaduras, astillado, agrietamiento, rayado, rayado, distorsión y descomposición.

42 OBSERVED FRYER BASKETS WITH AN ACCUMULATION OF GREASE BUILD UP. ENSURE ALL FRYER BASKETS ARE CLEAN AND FREE OF AN ACCUMULATION OF GREASE, AS PER.....4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ------------- SE OBSERVAN CESTAS DE FREIDORA CON ACUMULACIÓN DE GRASA. ASEGÚRESE DE QUE TODAS LAS CESTAS DE LA FREIDORA ESTÉN LIMPIAS Y LIBRES DE UNA ACUMULACIÓN DE GRASA, SEGÚN ..... 4-601.11(C) Las superficies del equipo que no tienen contacto con los alimentos deben mantenerse libres de una acumulación de polvo, suciedad, residuos de alimentos y otros escombros.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 11/28/2022
Score 91

37 OBSERVED: Containers of uncovered food being stored on floor in front of hand sink in kitchen and in walk-in cooler. CORRECTIVE ACTION: Ensure all containers of food without a lid shall be stored 6 inches off floor. 3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.

34 OBSERVED: Front door with daylight shining on bottom of door. CORRECTIVE ACTION: Ensure all outer opening doors are sealed and protected from entry of insects with a proper weather strip. 6-202.15(A) Outer openings, protected.

33 OBSERVED: Flow of the 3 comp. sink was washing, sanitizing, rinsing and then drying. CORRECTIVE ACTION: Ensure the flow of the 3 comp. sink is as follows: 1)Wash - soap & water, 2)Rinse - water only, 3)Sanitize - bleach & water mix (50-100ppm) and then dry. 4-904.14 Rinsing Equipment and Utensils after Cleaning and Sanitizing.

41 OBSERVED: Containers of bulk food are not properly labeled with contents. CORRECTIVE ACTION: Ensure all bulk containers are properly labeled with contents. 3-302.12 Food storage containers, identified with common name of food..

45 OBSERVED: Employee personal items (purses, jackets, etc.) being stored in different areas of restaurant. CORRECTIVE ACTION: Ensure all employee personal items (purses, jackets, etc.) are stored in a designated area (lockers, hooks, etc.) away from food storage and preparation. 6-403.11(A) Areas for employees--location. 6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area. 7-209.11 Other Personal Care Items, Storage.

37 OBSERVED: Ice sticks being stored on dirty floor in storage. CORRECTIVE ACTION: Ensure ice sticks are stored protected after being washed, rinsed and sanitized. 4-902.12 Equipment. Equipment shall be reassembled so that food-contact surfaces are not contaminated..

9 OBSERVED: Prepared chip baskets being stacked on top of each other at waitstaff area. CORRECTIVE ACTION: Ensure all food items are stored protected during storage and holding. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 07/01/2022
Score 75

7 Bin of prepared chicken had a use by date of 6/24. Chicken was discarded. Ensure food is discarded on the "USE BY" date. The maximum USE BY date is the day of preparation plus 6. Prepared food should not see the same day twice. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

28 Guisada had a USE BY date of 29 June. Manager stated it was prepared the previous day. Ensure the correct "USE BY" date is on food labels as food must be discarded on the "USE BY" date regardless of when it was prepared. The maximum USE BY date is the day of preparation plus 6. Prepared food should not see the same day twice. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

10 Residual food debris was observed on frying pans and metal inserts after they had been washed. Items were rewashed. Ensure items are washed as per 4-601.11(A) Food-contact surfaces clean to sight and touch.

33 3 compartment sink was incorrectly set up as Wash->bleach water. Handout provided (sp). The three compartment sink must be set up as WASH(soap water)->Rinse (Water only)->Sanitize (Bleach water 50-100ppm). 4-904.14 Rinsing Equipment and Utensils after Cleaning and before Sanitizing.

41 All food containers, including plastic bags, need to have the common name of the food on them. 3-302.12 Food storage containers, identified with common name of food..

45 Old food debris, including a foil wrapped taco was observed on floor behind cook's cold unit. Ensure floors under and behind equipment on cook's line is cleaned. 6-501.12 Cleaning, frequency

39 Discontinue using plastic or styrofoam cups as a sugar or food scoops. Scoops must have handles and the handles must be kept up and out of the food as per 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.

9 Eggs were stored above diced potatoes and lettuce in water in reach in. Eggs were stored above vegetables in walk in cooler. Ensure eggs are stored under vegetables and ready to eat foods. Handout provided 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

31 Hand sink at waitress station was used to dump ice and cloth bucket water. Do not use the hand sink for dumping drinks, ice, or chemicals. A hand washing sink shall only be used for handwashing and no other purpose as per * 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

37 Food in refrigerator was missing covers. Ensure all food items are protected as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

37 Food was stored on floor, such as container of sugar. Ensure all food items are stored as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

43 Light shields are needed for the lights above the waitress area as per 6-202.11 Light bulbs shall be shielded

15 Employees touches customers prepared tacos with bare hands. Ensure gloves, utensils, foil, or other approved barriers are used when handling prepared food. 3-301.11(B) Bare hands contact with ready-to-eat foods.

27 Cook's top opening Cold unit was overstocked. Lettuce in water was on top of food in cold unit and at 71F. Pooled eggs were in a bucket at 70F. Ensure items are stocked properly in the cook's cold unit. Do not overstock or stack items. 4-301.11 Cooling, heating, and holding capacities. Equipment.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 11/19/2021
Score 81

37 Food in refrigerator was missing covers. Ensure all food items are protected as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

41 Ensure all containers of food, including food in packages and wraps in the freezer and refrigerator, are labeled with the common name of the food. 228.66(b) Food storage containers, identified with common name of food..

9 Eggs were stored above diced potatoes in reach in. Eggs were stored above vegetables in walk in cooler. Ensure eggs are stored under vegetables and ready to eat foods. Handout provided. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

10 Dishes were not being sanitized after washing. Ensure dishes are sanitized with chlorine sanitizer at 50-100ppm. Warewashing was corrected during inspection. * 228.111(n)(1) Chlorine sanitizing solution

33 Ware washing was set up using only two compartments for washing. Ensure first compartment is soap and water (no chloro), 2nd compartment is rinse water, 3rd compartment is sanitizer (Chloro and water). * Handout provided. 228.115(f) Rinsing procedures.

7 Guisada in walk in cooler was prepared on 11/11 as per the label. Food should have been discarded by midnight on 11/17. Food was discarded by manager. * 228.61 Food safe, good condition, unadulterated, and honestly presented.

40 Styrofoam was used as reusable scoops. Ensure only reusable scoops with handles are used. 228.112(c)(1) Single-service and single-use articles may not be reused.

37 Food was stored on floor, such as diced potatos in containers of water, salsa, and sugar. Ensure all food items are stored as per 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

42 Clean the underside of the shelf above the stove. The underside of the shelf must be kept clean. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 Ensure to clean kitchen walls, especially lines/cords. Areas under kitchen equipment should be cleaned. 228.186(b) Cleaning, frequency

31 Hand sink at waitress station was used to refill a pitcher. A hand washing sink shall only be used for handwashing and no other purpose as per * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

47 The food handler certifications and food manager certifications must be kept on site for inspections. Copies are acceptable. §228.33.(e) Certified Food Protection Manager and Food Handler Requirements. The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee. One food manager certificate must be posted in view of the customers.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 06/17/2021
Score 91

47 AUXCILIARY MOP SINK MUST BE REPAIRED (DRAIN PIPE LEAK) AND FREED OF KITCHEN WARE ACCUMULATED STORAGE.

21 PERSONS LEFT IN CHARGE MUST HAVE EVIDENCE OF CURRENT FOOD MANAGER CERTIFICATION AVAILABLE ON PREMISE.

22 ALL OTHER EMPLOYEES ARE IN NEED OF CURRENT FOOD HANDLER CERTIFICATES - THESE CERTIFICATES WILL NEED TO BE EITHER POSTED OR FILED ON PREMISE FOR REVISION BY INSPECTOR AT ANY TIME.

27 Food being cooling in plastic container in a ice bath. Ice bath only went up to the bottom third of the food container. Ice baths should go as high as the food level in the container as per * 228.75(e)(1) Cooling method, criteria.(e) Cooling methods. (1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (A) placing the food in shallow pans; (B) separating the food into smaller or thinner portions; (C) using rapid cooling equipment; (D) stirring the food in a container placed in an ice water bath; (E) using containers that facilitate heat transfer; (F) adding ice as an ingredient

35 EMPLOYEE PERSONAL ITEMS, i.e. PURSES, ETC., MUST BE STORED AWAY FROM ABOVE AND VICINITY OF STORED FOOD OR SINGLE SERVICE ITEMS.

40 SINGLE SERVICE ITEMS, i.e., PLASTIC, STYROFOAM CUPS, SMALL HOT SAUCE CUPLETTES, ETC., MUST ALL BE STORED SIX INCHES ABOVE FLOORS EVEN IF WITHIN BOXES.

47 A BARRIER BETWEEN EMPLOYEE HAND WASHING SINK AND FOOD PREP TABLE TO ITS IMMEDIATE RIGHT MUST BE INSTALLED TO PREVENT SPLASH UPON FOOD PREP AREA.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 01/27/2021
Score 87

45 The restaurant will need a deep cleaning under equipment, walls, and pipes. These areas should be cleaned as often as necessary to prevent debris build up. 228.186(b) Cleaning, frequency

29 No food thermometer available. Restaurants are required to have a food thermometer for checking internal temperatures of food. * 228.105(b) Food thermometers--easily readable. * 228.106(l)(5) Food/ water temperature measuring device--numerical scale in increments no greater than 1°C or 2°F. * 228.108(c) Food thermometers--small diameter probe. * 228.108(b) Food thermometers provided and accessible.

10 Handout provided. Facility was mixing soap and bleach, then rinsing. Do not mix bleach and soap. the process is scrape, wash, rinse, sanitize, air dry. * 228.111(n)(4) A chemical sanitizer used contact times criteria.

9 Bulk cases of eggs were stored above fruits and vegetables. Eggs must be stored under fruits and vegetables. Handout showing arrangement of stored food provided. * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented.

31 Handwashing sink was used to store coffee pots, tongs, and a sponge. A handwashing sink may only be used as per * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

43 Ventilation above stoves was covered in dust. Ensure the vents are maintained clean. 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.

41 All foods stored in the refrigerators and walk ins should be labeled with the common name of the food. 228.66(b) Food storage containers, identified with common name of food.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 07/21/2020
Score 97

35 228.42(a)(1) Eating food, chewing gum, drinking beverages or using tobacco. An employee shall 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. EMPLOYEE DRINKS MUST BE IN A LOCATION THAT CANNOT RESULT IN CONTAMINATION OF FOOD AND ITEMS REQUIRING PROTECTION.

28 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature 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 temp of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

1401 CUPPLES RD
San Antonio , TX 78226

Date: 03/18/2020
Score 98

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE GREASE DEBRIS ON THE STOVE ***** 228.113 (3) Las superficies que no entren en contacto con alimentos de los equipos deben mantenerse libres de acumulacion de polvo, suciedad, residuos de comida y otros desechos. LIMPIE LOS RESTOS DE GRASA EN LA ESTUFA

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE EXHAUST HOOD VENT FILTERS ***** 228.113 (3) Las superficies que no entren en contacto con alimentos de los equipos deben mantenerse libres de acumulacion de polvo, suciedad, residuos de comida y otros desechos. LIMPIE LOS FILTROS DE VENTILACIÓN DE LA CAMPANA DE ESCAPE

39 228.103(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.At the time of inspection there was a light fixture from the deep freezer that was broken and hanging in the freezer. All equipment shall be serviceable and in working order

1401 CUPPLES RD
San Antonio , TX 78226

Date: 12/20/2019
Score 89

37 228.69(a)(1)(C) Preventing Contamination from the Premises. Food Storage. Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food at lest 6 inches above the floor. ***** 228.69 (a) (1) (C) Prevencion de Contaminacion de los Locales. Almacenamiento de alimentos. Excepto como se especifica en los parrafos (2) y (3) de esta subseccion, los alimentos deberan protegerse de la contaminacion almacenando los alimentos a no menos de 6 pulgadas por encima del piso. At the time of inspection, there was vegetables stored on the floor in boxes in the walk in cooler. En el momento de la inspección, había verduras almacenadas en el piso en cajas en el refrigerador.

37 228.69(a)(1)(C) Preventing Contamination from the Premises. Food Storage. Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food at lest 6 inches above the floor. ***** 228.69 (a) (1) (C) Prevencion de Contaminacion de los Locales. Almacenamiento de alimentos. Excepto como se especifica en los parrafos (2) y (3) de esta subseccion, los alimentos deberan protegerse de la contaminacion almacenando los alimentos a no menos de 6 pulgadas por encima del piso. At the time of inspection, there was beans cooling in a pot on the floor in boxes in the walk in cooler. En el momento de la inspección, había frijoles enfriándose en una olla en el piso en cajas en el refrigerador.

32 228.103(a) Equipment & utensils shall be designed and constructed to be durable an to retain their characteristic qualities under normal use conditions. At the time of inspection, the door seal on the cold hold mini refrigerator was torn and contained food debris. The food debris shall be removed and the door seal repaired or replaced. 228.103 (a) Los equipos y utensilios deben estar diseñados y construidos para ser duraderos y para conservar sus cualidades características en condiciones normales de uso. En el momento de la inspección, el sello de la puerta del minirefrigerador frío estaba roto y contenía restos de comida. Se eliminarán los restos de comida y se reparará o reemplazará el sello de la puerta.

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE EXHAUST HOOD VENT FILTERS ***** 228.113 (3) Las superficies que no entren en contacto con alimentos de los equipos deben mantenerse libres de acumulacion de polvo, suciedad, residuos de comida y otros desechos. LIMPIE LOS FILTROS DE VENTILACIÓN DE LA CAMPANA DE ESCAPE

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE GREASE DEBRIS ON THE STOVE ***** 228.113 (3) Las superficies que no entren en contacto con alimentos de los equipos deben mantenerse libres de acumulacion de polvo, suciedad, residuos de comida y otros desechos. LIMPIE LOS RESTOS DE GRASA EN LA ESTUFA

35 228.42(a)(1) Eating food, chewing gum, drinking beverages or using tobacco. An employee shall 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. ***** 228.42 (a) (1) Comer alimentos, chicle, beber bebidas o usar tabaco. Un empleado debe comer, beber o usar cualquier forma de tabaco solamente en areas designadas donde la contaminacion de comida expuesta, equipo limpio, utensilios y ropa de cama, articulos de un solo uso y un solo uso no envueltos u otros articulos que necesitan proteccion no pueden resultar. EMPLOYEE DRINKS WERE BEING STORED IN THE MINI COLD HOLD UNIT AND THE REACH IN REFRIGERATOR BY THE THREE COMPARTMENT SINK AREA. EMPLOYEE DRINKS SHALL BE STORED AWAY FROM FOOD PRODUCTS STORED FOR LATER USE. BEBIDAS DE EMPLEADOS SE ALMACENARON EN LA UNIDAD MINI HOLD FRÍA Y EL ALCANCE EN EL REFRIGERADOR POR EL ÁREA DEL FREGADERO DE TRES COMPARTIMENTOS. LAS BEBIDAS PARA EMPLEADOS SE ALMACENARÁN LEJOS DE LOS PRODUCTOS ALIMENTICIOS ALMACENADOS PARA SU USO MÁS TARDE.

41 228.66(b) Food storage containers identified with common name of the food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. ***** 228.66 b) Los recipientes de almacenamiento de alimentos identificados con el nombre común del alimento. Con excepcion de los recipientes que contengan alimentos que puedan reconocerse facilmente e inequivocamente, como pastas secas, recipientes de trabajo que contienen alimentos o ingredientes alimentarios que se retiran de sus envases originales para su uso en el establecimiento alimenticio, tales como aceites de cocina, hierbas de harina, copos de patata, sal , Las especias y el azúcar se identificaran con el nombre común del alimento.

28 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated Ready TO EAT (RTE) Time/temperature 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 temp of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1. ***** 228.75 (g) (1) Marcado de la fecha para los alimentos preparados en el sitio LISTO PARA COMER (RTE) / Tiempo / temperatura para seguridad (TCS). Los alimentos preparados y mantenidos en un establecimiento alimenticio durante mas de 24 horas deberan estar claramente marcados para indicar la fecha o dia en que los alimentos se consumiran en los locales vendidos O se descarta cuando se mantiene a una temperatura de 41 grados F o menos durante un maximo de 7 dias. El dia de la preparacion se contara como dia 1.

14 228.38(d) Hands and Arms. When to wash. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed foods, clean equipment and utensils and unwrapped single service & single use articles and: (1) after touching bare human body parts other than clean hands and clean exposed portions of arms; (2) after using the toilet room; (3) after caring for or handling service animals or aquatic animals; (4) after coughing, sneezing, using a tissue, using tobacco, eating or drinking; (5) after handling soiled equipment or utensils; (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (7) when switching between working with raw food and working with ready to eat food; (8) before donning gloves to initiate a task that involves working with food; (9) after engaging in other activities that contaminate hands. ***** 228.38(d) Las manos y los brazos. Cuando lavar. Los empleados de alimentos deben lavarse las manos y las partes expuestas de sus brazos inmediatamente antes de participar en la preparacion de alimentos incluyendo el trabajo con alimentos, equipos limpios, utensilios y única Serive sin envolver y articulos de un solo uso y: (1) después de tocar partes del cuerpo humano desnudo que no sean limpias manos y partes expuestas de limpieza de las armas; (2) después de ir al cuarto de aseo; (3) después de tratar o manejar animales de servicio o de los animales acuaticos; (4) después de toser, estornudar, usar un panuelo de papel, usar tabaco, comer o beber; (5) después de manipular equipos o utensilios sucios; (6) durante la preparacion de alimentos, con la frecuencia que necesssary para eliminar la suciedad y la contaminacion y prevenir la contaminacion cruzada al cambiar de tareas; (7) cuando se pasa de trabajar con alimentos crudos y trabajar con alimentos listos para comer; (8) antes de ponerse los guantes para iniciar una tarea que implica trabajar con los alimentos; (9) después de realizar otras actividades que contaminan las manos. AT THE TIME OF INSPECTION, THERE WAS AN EMPLOYEE TEXTING ON HER PHONE AND THEN GOING TO ROLL OUT TORTILLAS WITHOUT WASHING AND SANITIZING HER HANDS. EN EL MOMENTO DE LA INSPECCIÓN, HABÍA UN EMPLEADO ENTREGANDO EN SU TELÉFONO Y DESPUÉS DE DESARROLLAR LAS TORTILLAS SIN LAVARSE Y DESINFECTARSE LAS MANOS.