1302 FLORES ST N
San Antonio , TX 78212

Date: 08/20/2024
Score 88

46 Observed a leak underneath the employee bathroom handwash sink. Ensure that the leak is sealed/ repaired by the NEXT routine food establishment inspection. Ensure that all kitchen and bathroom plumbing are free of leaks and in good repair. Ensure the following: 5-205.15(B) A plumbing system shall be maintained in good repair.

28 Observed a large container of Chile con Carne with a preparation date of 08/17/2024 but it was missing the Use By date of 08/23/2024. Observed containers of raw chicken missing Use By dates. Observed large containers of tartar sauce, Italian dressing, and thousand isle dressing (all made from scratch) missing preparation and Use By dates. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as hand-made salsas and cooked TCS food, stored within the establishment are given a preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). The owner had two Food Handlers place sticker labels on the containers of raw chicken, on the containers of sauces and salsas, and they wrote the missing Use By dates on all containers of TCS food. Ensure that the dates are correct. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food.

9 Observed breaded/ flour-coated raw beef chicken fried steak stored above breaded raw fish. Both containers were stored above boxes of whole produce such as whole potatoes and heads of cabbage. Observed a closed container of raw chicken stored above a tray of flour-coated raw beef chicken fried steak. Ensure that raw meats are stored below Ready to Eat (RTE) foods such as chopped vegetables, cooked foods, and whole produce. Ensure the correct order for raw meats to prevent 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. The owner moved the raw shelled eggs into another metal pan and stored them below the whole tomatoes. The staff moved the pan of undercooked pork above the raw eggs. Two Food Handlers rearranged the raw food inside the walk-in cooler and in the Traulsen reach-in cooler so that the RTE and raw TCS foods were stored correctly. 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.

45 Observed that the floor inside the walk-in cooler was NOT smooth and flat and dirty water accumulated in a crater within the cooler. Observed dirty floors under the fryer area and below/ in front of the Traulsen reach-in cooler. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris and trash. The establishment should consider filling the craters and pits in the kitchen floor with cement or another durable material so that debris and water does NOT continue accumulating within these crevices. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs. 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

19 Observed a leak underneath the Sanitize compartment (right most compartment) spilling onto the bar floor. The establishment MUST seal the leak so that dirty water does NOT continue to accumulate on the bar floor. Ensure that all kitchen and bathroom plumbing are free of leaks and in good repair. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

19 Observed that the plumbing from the bar three-compartment sink was too close to the floor drain and did NOT have the REQUIRED one-inch air gap. Ensure that a plumber comes out to cut the pipe so that it has the 1” air gap above the bar floor, NOT from the bottom of the floor drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. Ensure the following: 5-202.13 Backflow prevention, air gap.

27 Observed that the Traulsen reach-in cooler was still NOT keeping Time/ Temperature Control for Safety (TCS) food at 41 degrees Fahrenheit (F) or lower. The inspector HIGHLY RECOMMENDED to the owner that they purchase a new reach-in cooler so that the breaded/ flour-coated fish and chicken fried steak do NOT remain above 41 F. Currently the Food Handlers bring out one tray at a time form the walk-in cooler to the faulty Traulsen reach-in cooler. The inspector shall inform the owner of using Time as a Public Health Control. Ensure that all cold hold units, reach-in coolers, refrigerators, cold tables, and walk-in coolers are sufficient in number and capacity to keep Time/ Temperature Control for Safety (TCS) food and beverages below 41 F and out of the danger zone. If TCS food has been out of temperature for more than four (4) hours, then the TCS food MUST be discarded immediately. The owner should consider the following: 1) changing out the gaskets of the reach in cooler. 2) Limit the number of times the Food Handlers open and close the reach-in cooler. 3) Place a maintenance order to have a technician come out and investigate why the internal ambient temperature is too high (example: adding Freon/ refrigerant). Ensure the following: 4-301.11 Cooling, heating, and holding capacities. Equipment.

1302 FLORES ST N
San Antonio , TX 78212

Date: 02/09/2024
Score 93

46 Observed that the employee bathroom trash can was missing a cover/ lid. Ensure that all the trash cans inside the women’s bathroom, or in any bathroom that female employees or customers use, have a lid/ cover for hygienic products. Ensure the following: 5-501.17 Toilet room receptacle, covered.

27 Observed one of the reach-in coolers with an internal temperature of 53 degrees Fahrenheit (F). Ensure that all cold holds, coolers, refrigerators, freezers, and walk-in coolers are maintaining an internal temperature of 41 degrees Fahrenheit (F) or lower. Temperatures above 41 F may be caused by Food Handlers constantly opening and closing the cold hold unit, Food Handlers over-stocking the cold hold unit with Time/ Temperature Control for Safety (TCS) foods, loose/ broken gaskets/ seals, or the cold hold may have an internal mechanical issue (example: changing the thermostat). The owner told the Food Handlers to NOT overstock the reach-in cooler and had them move some of the trays of breaded fish to the walk-in cooler. Ensure the following: 4-301.11 Cooling, heating, and holding capacities. Equipment.

45 Observed dirty floors underneath the three-compartment sink in the main kitchen, and dirty floors underneath the frying machines and flat stove stations. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris (which can attract pests). Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs..

42 Observed grease/ oil accumulation within the mechanical compartments f the frying machines. Observed an accumulation of breading inside the freezer unit on the floor. Ensure that all Non-Food 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.

29 Observed that the Bleach/ Chlorine sanitizing solution inside the three-compartment sinks at both the kitchen and bar had concentrations of ~ 25 Parts Per Million (PPM) or lower. 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. 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. The bar tender corrected her sanitizer solution to 100 PPM by adding more than half a cap of Bleach. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

1302 FLORES ST N
San Antonio , TX 78212

Date: 10/20/2023
Score 89

34 Observed one live pest underneath the three-compartment sink that is located to the left of the ware washing machine. Ensure that a certified pest control service is routinely coming by to fumigate/ treat for live pests that could become imminent health hazards and contaminate the food. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. Ensure the following:6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions.

1 Observed a plastic container of beans temping at 89 degrees Fahrenheit (F), 93 F, and 96 F in three separate locations. They began cooling at 11:30 AM. The time the staff began to reheat the beans to 165 F was 03:00 PM. Ensure that cooked Time/ Temperature Control for Safety (TCS) food items are cooled from 135 F to 70 F within 2 hours, and then from 70 F to 41 F within 4 hours. If staff cools it down from 135 F to 70 F sooner, then they add the left-over time to the 4 hours (ex. Cooled steak from 135 F to 70 F in an hour and thirty minutes, then the time for it to cool from 70 F to 35 F is 4 hours and 30 minutes. If the TCS food item is not cooling down fast enough and will not cool down to the proper temperatures in time, then they MUST reheat the food to 165 F and restart the cooling process. Proper cooling methods include portioning the TCS foods into shallow pans (do NOT overfill) and laying it in an ice bath. Using Ice Sticks/ Rods to constantly stir the hot food in a large container also aids in cooling down the food. Throwing ice onto the food to cool it down (acts as an ingredient) is also an option. Do NOT place a hot food item into a reach-in cooler or walk-in cooler because the igloo effect shall occur (food gets cold on the outside, but still very hot on the inside). The hot food item could also raise the temperature of the cooler, causing the other food items to increase in temperatures. Ensure the following: 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.

46 Observed that the unisex employee bathroom had a trash can without a lid or cover. Ensure that all the trash cans inside the women’s bathroom, or in any bathroom that female employees use, have a lid/ cover for hygienic products. Ensure the following: 5-501.17 Toilet room receptacle, covered.

39 Observed the handle of the flour scooper making direct contact with the flour inside the rolling bulk container. Ensure that all food scoopers are stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it). Scoopers may also be stored in their separate bucket if the bucket is cleaned and sanitized frequently. Ensure the following: 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.

34 Observed one dead pest underneath the mop/ service sink. 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.

45 Observed pits in the floor to the front right of the mop/ service sink. Observed metal wall panels behind the three-compartment sink that were warped and had gaps behind it. Observed a very large hole in the wall were the three-compartment piping went through. Observed large pits in the floor between the ware washing machine and between the three-compartment sink. Ensure that all walls, floors, and ceilings are smooth, easily cleanable, non-absorbent, durable, and in good repair. This shall reduce the number of points of entry for pests. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

45 Observed very dirty floors underneath the frying stations (floor littered with onion rings and food debris). Observed dirty floors underneath the three-compartment sink located at the bar area. Ensure that all walls, floors, and ceilings are frequently 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. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs..

42 Observed a large accumulation of flour breading at the bottom of the reach-in freezer and cooler. Ensure that the bottom of the freezer and cooler are cleaned and sanitized frequently to prevent food debris accumulation. Observed dirty outside and inside (mechanical compartments) surfaces of the frying stations. Ensure that all Non-Food 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. 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.

18 Observed a spray bottle in the bar area that was filled with the chemical Fabuloso, but it was missing the labeling to identify the chemical. Ensure that all spray bottles filled with chemicals or pesticides 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.

1302 FLORES ST N
San Antonio , TX 78212

Date: 08/04/2023
Score 93

9 Observed container of raw shrimp stored alongside raw chicken breasts and legs. Ensure that raw avian meat such as chicken is stored at the very bottom of the walk-in cooler storage racks to prevent cross contamination. Ensure the following: 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

29 Observed pan full of Bleach/ Chlorine sanitizer that had a concentration of 200 Parts Per Million (PPM) be used to wipe down Food Contact and Non-Food Contact surfaces. Ensure that Bleach/ Chlorine sanitizer has a concentration of 50 to 100 PPM. A solution with stronger concentrations shall contaminate the food that is placed on the surface. Observed that the three-compartment sink and the ware washing machine had no testing strips to test the concentration of the sanitizer being used. Both concentrations at each of the stations were too low (~25 PPM). Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. 4-302.14 Sanitizing solutions, testing devices.

39 Ensure that the handles of any scoopers are not touching the food they are stored in (example: ice, whole beans, flour, and rice). The handle MUST be above the food item to prevent contamination. Ensure the following: 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.

42 Observed a large accumulation of flour breading at the bottom of the freezer and cooler. Ensure that the bottom of the freezer and cooler are cleaned and sanitized frequently to prevent food debris accumulation. 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.

1302 FLORES ST N
San Antonio , TX 78212

Date: 02/23/2023
Score 98

28 No date labels found on several prepared RTE/TCS foods in the walk in cooler. Ensure prep and discard dates are labeled on RTE/TCS foods stored over 24 hours. Management notified. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

1302 FLORES ST N
San Antonio , TX 78212

Date: 01/25/2023
Score 100

1302 FLORES ST N
San Antonio , TX 78212

Date: 08/30/2022
Score 94

35 Observed pen containers of soda and other drinks in and around food preparation cold hold unit. Ensure that employees are not eating or drinking while preparing foods. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.

42 Kitchen floor was soiled with food residue and flour. 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.

34 Observed dead roaches on floor behind shelves and under ware-washing machine from pest control visit from day before. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

37 Observed buckets of ranch stored on the floor within walk in cooler. Ensure the following: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

28 Observed prepared foods in walk in cooler without 'use by' dates. A use by, sell or discard date must be labeled if food is held for more than 24hrs not to exceed 7 days. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.(g) Ready-to-eat, time/temperature control for safety food, date marking. (6) of this subsection, refrigerated, ready-to-eat, time/temperature control 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 temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

1302 FLORES ST N
San Antonio , TX 78212

Date: 05/13/2022
Score 95

2 Cold hold unit maintaining temperature of at lowest 51F. Ensure that all cold hold units maintain a temperature of at most 45F. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

31 Observed ice and sliced lemons in sink at hand washing station at bar. Ensure that following is adhered to: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

1302 FLORES ST N
San Antonio , TX 78212

Date: 04/20/2021
Score 100

1302 FLORES ST N
San Antonio , TX 78212

Date: 08/04/2020
Score 100

1302 FLORES ST N
San Antonio , TX 78212

Date: 02/04/2020
Score 98

45 Remove accumulated grease around power outlets on wall behind cooking equipment.

34 Observed flies and gnats in back preparation area. 228.174(c) Insect control devices, design and installation.

1302 FLORES ST N
San Antonio , TX 78212

Date: 11/19/2019
Score 93

34 Observed live insects in establishment. Contact pest control for assistance. 228.174(c) Insect control devices, design and installation.

35 Observed open soda can on shelf above preparation area. Plastic water bottles are not permitted as personal beverages. All personal drinks must be have a spill lid and straw. Ensure food handlers are not chewing gum. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.

18 All plastic working spray bottles must be labeled with product name. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

41 Sugar bin at bar not labeled. Ensure bulk dry goods are labeled with identifying name. 228.66(b) Food storage containers, identified with common name of food..

45 Wipe down/off dust accumulation on cooling vents in reach in coolers (@ bar and beer cooler).

45 Wipe off black residue on inside door frame of beer cooler.