8211 MARBACH RD
San Antonio , TX 78245

Date: 02/07/2025
Score 81

44 Observed that the dumpster was left open behind the establishment. Ensure that the dumpster lid is closed during all hours of operation unless it is in use. If the establishment is having trouble due to strangers opening the lids of the dumpster and rummaging through the discarded waste, then the inspector highly recommends placing a lock of some sort (example: Dumpster arm bar) so that only staff members can open the dumpster when they perform a trash run. Ensure the following: 5-501.113(B) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment.

42 Observed dirty edges and surfaces inside of the drawers that stored the biscuits (behind the front counter. Observed dirty surfaces inside of the cold hold unit that stores the pancake batter. Observed black and grey substance accumulation on the inside ceiling surfaces of the ice machine (more on the left side). Observed dirty gaskets of nearly all cold hold units. Observed the bottom surface of the French fry freezer unit have fallen food debris accumulated on it. All these surfaces and edges MUST be cleaned and sanitized frequently to prevent further food debris accumulation that could attract pests. 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 and rodents 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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

31 Observed food debris such as cut cantaloupe and scrambled eggs inside of the handwash sink located behind the front counter. Observed a trash can placed in front of the kitchen handwash sink located to the right of the freezer unit. 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. All handwash sinks MUST be easily accessible during all hours of operation. Kitchen equipment or items should NOT block them off. 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.

36 Observed a white sanitizer towel stored outside of the red sanitizer bucket. The inspector told the CFM that the sanitizer towel/ cloth MUST be returned inside the sanitizer bucket after its finished being used. If it is left outside of the bucket, the spills and splotches it was used to wipe up shall begin grow bacteria. Cloths / rags used to clean and sanitize Food-Contact and Nonfood-Contact surfaces MUST be stored in the sanitizing bucket between uses (prevent growth of bacteria). If the cloth is very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure the following: 3-304.14(B)(1) Cloths in-use for wiping between uses stored.

29 Observed a red sanitizer bucket stored on top of the cold hold unit that stores the pancake batter. The concentration of the sanitizer was below 200 PPM and the sanitizer looked very dirty. 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. Red sanitizer buckets should be changed out every two to four hours depending on how often the Food Handlers wipe down spills and food debris. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

45 Observed an exposed gap between the wall and floor to the bottom right of the pancake batter cold hold unit. Observed exposed gaps in the tiled baseboards on the walls behind and to the right of the grease collector equipment. Observed damaged tiled baseboards behind the freezer unit that stores the French fries. The CFM was shown other damages in the facility that have work orders placed for them. Ensure that holes and exposed gaps or edges are sealed, caulked, and repaired to reduce the risk of pest entry. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. This shall reduce the number of points of entry within the establishment. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

19 Observed a leak underneath the standing mop sink. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

9 Observed raw, shelled eggs stored above Pico de Gallo and other TCS food such as cured ham. Observed raw pork chops stored directly below raw ground beef patties. Observed raw, shelled eggs stored above prepackaged, TCS food such as jars of mayonnaise. Observed raw beef such as T Bone steak store on a pan above raw fish within the walk-in cooler. The staff moved the pork chops below the ground beef patties, and the raw beef in the walk-in cooler was moved below the raw fish. 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) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

32 Observed a large, canned food that was dented on the bottom rim. Please discard the large, canned food that has a dent on the bottom rim. The establishment also has the option to return the canned food to the distributor for credit. For now, the damaged cans MUST be stored away and below the safe cans of food. Ensure that canned foods are free of dents on the rims or the seam of the can. Any dents can create microscopic openings that allow microbes to enter and create bacteria that adulterates the food within. Establishment should either throw away the damaged canned food or return it to the distributor for credit or an exchange. If they plan to return to the distributor for credit, then the damaged food cans MUST be stored separate from the cans that are in good condition with a sign that states “Damaged/ Heavily dented cans can only be placed here”. Ensure the following: 3-202.15 Package integrity.

7 Observed a hair strand on top of a sliced tomato within a kitchen cold hold. The inspector had a Food Handler grab the top four tomato slices and discard them into the trash due to contamination. The Food Handler proceeded to discard the gloves and wash their hands again before donning new ones. Ensure that all food and beverages are in good condition, unadulterated, and safe to consume. Any food that shows signs of adulteration or contamination NEEDS to be discarded immediately (example: observing live pests, dead pests, metal shards, glass shards, dust, and any other foreign material). Any food item that has a foul smell that is NOT normal MUST immediately be discarded. This shall prevent further contamination of foods stored nearby. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

8211 MARBACH RD
San Antonio , TX 78245

Date: 09/18/2024
Score 94

42 Observed rusty like shelves in the walk in cooler and cold hold units. 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. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

2 Observed cold hold unit at an ambient temperature of 70F. Observed all food items above 70F inside the cold hold unit. Food items in the cold hold units were discarded. Work order was inputted for the units. Ensure all TCS foods are kept at ice and maintain at 41F (maximum 45F) or below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

46 5-205.15(B) A plumbing system shall be maintained in good repair. Observed a leak in the faucet of the three compartment sink. Ensure the leak is repaired.

34 6-501.111(B) Controlling pests. Check premises. Ensure professional pest control is implemented to eradicate the gnats.

8211 MARBACH RD
San Antonio , TX 78245

Date: 05/13/2024
Score 95

42 Observed rusty like shelves in the walk in cooler and cold hold units. 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. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw beef stored above raw pork and raw chicken stored next to raw beef and raw pork in the cold hold unit. Ensure ready to eat foods are stored above raw animal products at all times. Ensure food storage chart provided.

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.

8211 MARBACH RD
San Antonio , TX 78245

Date: 12/21/2023
Score 91

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in walk-in cooler and cold hold units without proper coverings.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw beef stored above raw pork and raw chicken stored next to raw beef and raw pork in the cold hold unit. Ensure ready to eat foods are stored above raw animal products at all times. Ensure food storage chart provided.

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.

42 Observed rusty like shelves in the walk in cooler and cold hold units. 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. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

18 Observed unlabeled chemical bottles. Ensure all chemicals are properly labeled and stored. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

8211 MARBACH RD
San Antonio , TX 78245

Date: 08/08/2023
Score 87

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Raw meat was stored above non-TCS/non-raw meat product (hashbrowns) in the cold hold units and raw eggs stored above non raw food items. Ensure ready to eat foods are stored above raw animal products at all times.

29 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired. Ensure all cold hold units contain accurate thermometers. 4-502.11(C) Food thermometers--maintained, good repair. 4-302.12(A) Food thermometers provided and accessible.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed food containers in walk-in cooler and cold hold units without proper coverings.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

2 Observed cold hold unit at an ambient temperature of 55F. Observed all food items above 55F inside the cold hold unit. Food items in the cold hold units were discarded. Work order was inputted for the units. Ensure all TCS foods are kept at ice and maintain at 41F (maximum 45F) or below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

15 Observed employee bare hand contact a hamburger bun and plate it to be served for consumers. The item was discarded. Ensure bare hand contact is never utilized while preparing food. 3-301.11(C) Limit bare hand contact with all other foods. 3-301.11(B) Bare hands contact with ready-to-eat foods.

8211 MARBACH RD
San Antonio , TX 78245

Date: 05/16/2023
Score 96

34 Some pest activity was evident. Past pest control receipts were provided. Ensure no live or dead roaches are in any area of the establishment. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

41 Observed multiple bulk food items without labels or incorrectly labeled. Ensure all food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

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. Refrigerator units, equipment, grout, and the flooring and walls on the cooks line are in need of a thorough cleaning. Ensure all non-food contact surfaces are clean to sight and touch.

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

8211 MARBACH RD
San Antonio , TX 78245

Date: 11/04/2022
Score 76

2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. Observed container of raw eggs on counter at room temperature. Ensure that eggs are maintained at a temperature at 41F or below.

15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee handling ready to eat foods (toast) (pancakes) with bare hands. Bare hand contact with ready-to-eat foods can contribute to the transmission of foodborne illness.

9 Observed raw chorizo stored above cheese, produce, and cooked ham in the cold hold unit. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed plate of raw chorizo stored in between cook top and shelving unit. Ensure food is protected from contamination. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

2 Observed entire cold hold unit next to the grill holding a temperature of 50F and above. All raw meats and food found inside the until were condemned. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. Observed personal cell phone and employee resting on counter while using cell phone on the prep counter at chicken dredge station. Ensure food contact surfaces are sanitized anytime contamination may occur.

28 Observed sauces, pies, and batter in the cold hold units with no prep or discard dates. 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)

20 Observed clog/back up of dirty food water in the kitchen and employee sweeping the contaminated water on the street behind the establishment. Ensure the drain is working properly and does not get clogged. Ensure the dirty water is being properly drained and NOT swept on the street. 228.222(h)(2) Sewage disposal system that is sized, constructed, maintained, and operated. 5-403.11(B) Capacity and drainage.

29 Establishment was unable to procure sanitizing test strips at the time of the inspection. Ensure test strips are available at the time of the inspection. 4-302.14 Sanitizing solutions, testing devices.

31 No paper towels were available at the hand wash sink in the food prep area. 6-301.12 Hand drying provision..

18 Observed unapproved pest chemicals in the establishment. Ensure all chemicals used are approved. 7-202.11(A) Approved Poisonous/toxic materials or chemicals.

31 Observed ice in the hand sink. Ensure the hand sinks are used ONLY for handwashing purposes. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

8211 MARBACH RD
San Antonio , TX 78245

Date: 08/23/2022
Score 82

7 3-101.11 Food safe, good condition, unadulterated, and honestly presented. Observed beef patties held in cold hold unit under the grill top held past the discard date. Ensure items are rotated out. Food items were condemned.

9 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observed container of cooked bacon stored in between cook top and shelving unit. Ensure food is protected from contamination.

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed raw beef patties in walk-in cooler stored on shelf above ready to eat items.

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed food debris on inside of cleaned metal inserts. Ensure food contact surfaces are cleaned to sight and touch.

10 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. Observed personal keys on prep counter at chicken dredge station. Ensure food contact surfaces are sanitized anytime contamination may occur.

15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee handle ready to eat english muffin with bare hands. 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.

45 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

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. The food debris in walk-in cooler needs to be removed. The food debris inside cold hold units needs to be removed to include the build-up in the gaskets.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The grease build-up surrounding equipment needs to be removed.

39 4-501.11 Good repair and proper adjustment.. Several of the cold hold units had water pooling on the bottom shelf, ensure that equipment is adjusted properly and or in good repair.

34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. Observed several dead insects through-out establishment. Establishment is need of a deep cleaning to remove dead insects.

29 4-302.12(A) Food thermometers provided and accessible. Ensure all of the cold-hold units have readily accessible thermometers to ensure temperature is maintained.

8211 MARBACH RD
San Antonio , TX 78245

Date: 03/07/2022
Score 85

9 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

28 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)

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. Observed cracked dishes.

34 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

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).

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

39 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.

42 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

45 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable.

46 5-205.15(B) A plumbing system shall be maintained in good repair.

41 3-302.12 Food storage containers, identified with common name of food..

8211 MARBACH RD
San Antonio , TX 78245

Date: 10/28/2021
Score 91

10 Heat lamps and underside of shelving above cooks line equipment had food debris build up. Ensure these areas are maintained clean.. * 228.113(1) Food-contact surfaces clean to sight and touch

42 wire racks inside of reach in had food debris build up. Ensure wire racks are cleaned on a schedule to maintain them 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 A deep cleaning of walls and floors is needed. Ensure to clean to the baseboards and behind equipment. 228.186(b) Cleaning, frequency.

39 Ensure duct tape is removed from equipment, for example in the waitress station . 228.111(a) Good repair and proper adjustment..

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. Observed dust and dirt debris on cleaning tiles and surrounding air vents. Ensure that the air ducts are cleaned and filters are changed to prevent contamination of dust and dirt.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed missing tiles in ware washing station and in walk in cooler. Ensure that the flooring is in good repair to prevent the accumulation of food debris and standing water

28 Use By Dates: 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)

8211 MARBACH RD
San Antonio , TX 78245

Date: 08/10/2021
Score 87

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed cold hold at grilled not maintaining temperature at/or below 41 degrees Fahrenheit. Internal temp of raw chicken breast 55F and raw pork chop at 56F. Food items were removed to reach in refrigerator directly behind. Ensure all cold hold equipment is maintaining required temperature of 41F or below to prevent contamination

32 * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. Observed drawers of reach-in cold-hold at griddle station not closing completely. Ensure that equipment is in good repair.

39 228.111(a) Good repair and proper adjustment.. Observed missing kick plate on refrigerator across from handwashing station. Ensure that equipment is in good repair.

42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed old food debris on and food residue on toaster, under cooktops and fryers. Ensure that equipment and kitchen prep area are cleaned at a frequency to prevent the accumulation of food debris and residue.

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. Observed dust and dirt debris on cleaning tiles and surrounding air vents. Ensure that the air ducts are cleaned and filters are changed to prevent contamination of dust and dirt.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed missing tiles in ware washing station and in walk in cooler. Ensure that the flooring is in good repair to prevent the accumulation of food debris and standing water.

46 228.149(e)(2) A plumbing system shall be maintained in good repair. Observed leak at the faucet at the 3 compartment sink in the ware washing room and a leak under the sink. Ensure that plumbing is in good repair.

10 * 228.114(a)(1)(E) Food-contact surfaces cleaned any time when contamination may occur. Observed scoops in water dipper well with bio growth, black mold like substance. Ensure that food-contact surfaces are cleaned anytime contamination may occur.

8211 MARBACH RD
San Antonio , TX 78245

Date: 04/07/2021
Score 93

15 * 228.65(a)(5)(E) Documentation--hands washed. Documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact:

14 * 228.38(d) When to wash. EMPLOYEE PREPARING AND COOKING FOOD TOOK OFF HIS HAT TO DRY OFF HIS HEAD WITH A PAPERTOWEL AND WITH HIS BARE HANDS THEN PROCEEDED TO PREPARE FOOD WITH HIS BARE HANDS.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ENSURE TO PROPERLY CLEAN UNDERNEATH HARD TO REACH AREAS. SPECIFICALLY UNDERNEATH THE FRYER AND GRILL.

8211 MARBACH RD
San Antonio , TX 78245

Date: 07/31/2020
Score 92

10 Food debris residue was observed on metal inserts. Ensure all food contact surfaces are cleaned to sight and touch as per * 228.113(1) Food-contact surfaces clean to sight and touch.

34 Observed live pests in facility behind automatic warewasher. Ensure deep cleaning and pest control measures are taken. 228.186(k)(2) Controlling pests. Check premises.

37 Containers of food stored in cold units will need lids or food grade covers, such as plastic wrap, per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 wire racks inside of reach in had food debris build up. Ensure wire racks are cleaned on a schedule to maintain them clean. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

42 Ensure inside of cabinets on front server line are cleaned. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

10 Heat lamps and underside of shelving above cooks line equipment had food debris build up. Ensure these areas are maintained clean.. * 228.113(1) Food-contact surfaces clean to sight and touch.

45 A deep cleaning of walls and floors is needed. Ensure to clean to the baseboards and behind equipment. 228.186(b) Cleaning, frequency.

42 Ensure to clean under storage racks in the cold units. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

39 Ensure rust is removed from shelving, for example, the tables in the warewashing area. 228.111(a) Good repair and proper adjustment..

39 Knives may not be stored in between equipment. 228.124(a)(1)(B) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.