Facility


Non-Smoking Facility
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
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BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 10/21/2024
Score 97
42 Observed shelving and order screens above food prep area dirty with debris build up. Ensure area is cleaned on a schedule that will prevent build up 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.
42 Observed surfaces around soda machine nozzles dirty with debris build up. Ensure surfaces are cleaned on a schedule that will prevent build up 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.
42 Observed wire shelves in walk in cooler dirty with debris build up. Ensure shelves are cleaned on a schedule that will prevent build up 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.
37 Observed food items inside walk in cooler not protected. Ensure food items are covered as per -302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
35 Observed kitchen employee handling food items without a hair restraint. Ensure all kitchen staff handling food items are wearing a hair restraint as per 2-402.11 Hair Restraints effective.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 06/06/2024
Score 96
9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles. Observed a pan of pickles setting in a container of onions. Observed chicken resting on shelfing in the walk-in refrigerator. See remarks.
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. Observed ice with the handle resting on the ice. Use a clean protected location to store the scoop, or keep the handle out of the ice.
39 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. Observed the handle of a scoop for dispensing potato salad resting on the food. See remarks.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 02/06/2024
Score 96
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Observed salsas triple panned in cold hold with a temperature of 51 and 46 degrees F. See remarks.
39 4-901.11 Drying, Equipment and Utensils. Observed pans stacked wet. see remarks.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 10/10/2023
Score 91
2 3-501.16(A)(2) Cold Hold (41°F or below). Salsa in a double pan set up in the cooling unit was at 48 degrees F. See remarks.
39 4-901.11 Drying, Equipment and Utensils. Observed pans stacked wet. See remarks.
10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed wash, rinsed, and sanitized dishware with visible to sight and touch remaining food. Thoroughly, clean dishware to remove all material visible to sight and touch.
45 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed a missing tile and grout that was worn away. Floors must be smooth, easily cleanable, and non-absorbent. The floors are due for repair.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Items seen in the walk-in uncovered. See remarks.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 06/08/2023
Score 94
2 3-501.16(A)(2) Cold Hold (41°F or below). Observed items in two open top cooling units in the range of 50 to 52 degrees. See remarks.
10 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. Observed there was no measurable chlorine levels in the sanitizing stage of the three compartment sink. See remarks.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 02/03/2023
Score 96
10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed ware that was in the clean area with visible material remaining. This was placed back in the washing. See remarks.
37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered items in the walk-in. See remarks.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 10/06/2022
Score 97
18 7-201.11 Poisonous/toxic materials or chemicals stored properly. Observed toxic/poisonous cleaning chemical stored on top of soda syrup boxes on the soda tower. Store toxic/poisonous chemicals away from or below any food, food service items, or single service/use food items.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 05/24/2022
Score 96
10 ONE STAINLESS STEEL INSERT IN CLEAN WARES HAD A GREASE RESIDUE AND ONE HAD SOME FOOD DEBRIS. CORRECTED ON SITE. REWASHED. MAKE SURE TO INSPECT ALL WARES AFTER WASHING. 4-601.11(A) Food-contact surfaces clean to sight and touch.
10 BLEACH SOLUTION IN 3-COMPARTMENT SINK WAS ONLY 25 PPM. MUST BE 50-100 PPM. 4-501.114(F) Chemical sanitizer generated on-site, criteria.
37 GASKET/SEALANT MATERIAL IN ICE MAKER BIN AT INNER REAR TOP IS PEELING, BREAKING DOWN. HAVE MANTENANCE PERFORMED TO ENSURE THAT NO PIECES CAN COME LOOSE IN ICE, AND THAT THERE ARE NO LOOSE FLAPS THAT COULD HARBOR ANY CONTAMINANTS. 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 01/26/2022
Score 94
10 1) THREE COMPARTMENT SINK DID NOT HAVE ANY MEASURABLE SANITIZER. CORRECTED ON SITE BLEACK ADDED. 50-100 PPM. ENSURE CHECKED TWICE A DAY. 2) OBSERVED A METAL INSERT IN THE CLEAN WARES WITH SOME GREASE ON IT. ENSURE UTENSILS ARE INSPECTED IN WASHING PROCESS TO ENSURE CLEAN. CORRECTED ON SITE. REWASHED. 4-501.114(F) Chemical sanitizer generated on-site, criteria. 4-601.11(A) Food-contact surfaces clean to sight and touch.
32 OBSERVED FRYER BASKET WITH SOME MISSING CORNER WIRES AND A BATTER LADLE WITH TAPE ON HANDLE. CORRECTED ON SITE. WIRE BASKET DISCARDED. TAPE REMOVED. IF NEEDING TO IDENTIFY A UTENSIL FOR A SPECIFIC PURPOSE OR COLOR CODING, USE SOMETHING NON-ABSORBENT SUCH AS A RUBBER BAND THAT CAN BE SECURELY ATTACHED, AND THEN DISCARDED AND REPLACED WITH EASH WASHING. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
37 BLOWER IN WALK IN COOLER IS SPRAYING A VERY FINE MIST FROM CENTER FAN. CONDENSATE DRAIN LINE OR PAN MAY BE CLOGGED. HAVE THIS SERVICED. 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 09/08/2021
Score 93
2 LARGE RECEIVING CONTAINER OF DICED SAUSAGE HAD TEMPERATURES RANGING FROM 51 F TO 53 F. STAFF STATED THAT IT HAD BEEN REMOVED FROM COOLER EARLIER TO TAKE SOME OUT FOR COOKING. ENSURE THAT IT IS NOT KEPT OUT FOR TOO LONG. ALSO, ENSURE THAT IT IS RECEIVED FROM COMMISSARY AT PROPER TEMPERATURE, OR THAT TIME REMOVED FROM TEMPERATURE CONTROL IS COMMUNICATED BETWEEN PARTIES TO ENSURE IT IS WITHIN REQUIREMENTS FOR TEMPERATURES AND TIMES. (6 HOURS MAXIMUM BETWEEN 41 AND 70 F, OR 4 HOURS BETWEEN 41 AND 135 F). CORRECTED ON SITE. LID FITTED LOOSELY TO ALLOW TO COOL BACK TO 41 F. * 228.75(f)(1)(B) Cold Hold (41°F or below).
10 3-COMPARTMENT SINK HAD NO MEASURABLE SANITIZER. STAFF STATED THEY ADD A CAP. THE QUANTITY OF WATER IN THE SINK IS LIKELY FAR TOO MUCH FOR JUST ONE CAP. USE TEST STRIPS TO ENSURE THAT SOLUTION IS NOT TOO WEAK TO SANITIZE, AND NOT SO STRONG THAT IT IS TOXIC. (50-100 PPM CL). TEST STRIPS WERE IN THE OFFICE, BUT THE PEOPLE MAKING THE SOLUTION FOR THE SINK AND FOR THE SANITIZER BUCKETS NEED TO KNOW THE STRENGTH THEY ARE MAKING. CORRECTED ON SITE. * 228.111(n)(6) Chemical sanitizer generated on-site, criteria.
39 UNDER SODA FOUNTAIN ICE BINS BOTH HAD MILDEW AT UPPER INNER BACK AREAS. INSPECT THESE FREQUENTLY AS THEY ARE NOT EASILY VIEWABLE. WIPE WITH SANITIZER SOLUTION (50-100 PPM CL) DAILY. ALSO, EDGES AND FOLDED METAL IN ICE MAKER HAD SOME BUILDUP. WIPE THESE DOWN DAILY AS WELL. CORRECTED ON SITE. * 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 05/10/2021
Score 93
10 OBSERVED SANITIZER COMPARTMENT OF 3 COMPARTMENT SINK FULL OF DISHES AND THEN EMPTIED WITH ONLY A RINSE AND NO SANITIZER BATH. REWASH AND SANITIZE ALL DISHES THAT MAY HAVE NOT BEEN SANITIZED. ALSO, OBSERVED SOME WARES IN CLEAN WARES AREA WITH FOOD DEBRIS ON THEM. ENSURE DISHES ARE WASHED, RINSED, AND WHEN CLEAN TO SIGHT AND TOUCH, THEN SANITIZED. ALSO ENSURE THEY ARE DRIED ENOUGH BEFORE NESTING. * 228.111(n)(6) Chemical sanitizer generated on-site, criteria. * 228.113(1) Food-contact surfaces clean to sight and touch.
14 OBSERVED EMPLOYEE WASHING DISHES AND THEN USE METAL PADDLE TO STIR FRYING CHICKEN. HANDS MUST BE WASHED BETWEEN TASKS SUCH AS WARE WASHING AND FOOD PREP. * 228.38(d) When to wash.
42 OBSERVED HEAVY SPATTER ACCUMULATION ON UNDERSIDE OF SHELF OVER SERVING LINE. ENSURE THIS IS INSPECTED AND CLEANED FREQUENTLY. * 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 01/11/2021
Score 93
9 OBSERVED BOX OF BACON AND UNCOVERED FLAT OF BACON OVER UNCOVERED BUCKET OF BUTTER IN WALK IN COOLER. STORE SO CANNOT DRIP AND CROSS CONTAMINATE. CORRECTED ON SITE. ITEMS MOVED. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
35 OBSERVED 3 EMPLOYEE DRINKS (2 WITH LIDS AND STRAWS, NUT ONE OPEN CAN) ON TOP OF ICE MAKER, AN EMPLOYEE LUNCH BAG OVER UNCOVERED FOOD ITEMS IN WALK IN COOLER, AND AN OPEN CUP OF SODA ON A SHELF ABOVE THE SALADS. DRINKS MUST HAVE LIDS AND STRAWS AND BE STORED BELOW AND AWAY FROM FOOD ITEMS AND FOOD USE AREAS. A DEDICATED BREAK SPACE IS RECOMMENDED MOR BETTER PROTECTION. CORRECTED ON SITE. ITEMS MOVED. * 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
39 UTENSILS FOR SLICING PIES WERE STORED IN WATER MEASURING 101 F (STEAM TABLE WELL WAS ONLY HALF FILLED WITH INSERTS AND HAD NO WATER) . MUST BE IN HOT HOLD OF 135 F OR HOTTER, OR CLEAN AND DRY, OR IN COOL RUNNING WATER. CORRECTED ON SITE. * 228.68(b)(6) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §228.114(a)(4)(G) of this title.
39 ICE MAKER HAS SOME ACCUMULATION IN UPPER INNER CEILING PART AND BACK WALL. ENSURE IT IS INSPECTED FREQUENTLY AND AN ORDER TO CLEAN IT IS GENERATED IT WHEN REQUIRED. ALSO, OBSERVED SOME BUILDUP IN SODA FOUNTAIN STAINLESS ICE BIN - UPPER INNER REAR PART. ENSURE THIS IS INSPECTED AND CLEANED DAILY AND AS NEEDED. 228.114(a)(5)(D) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
37 OBSERVED SEVERAL FOOD ITEMS IN WALK IN COOLER WITHOUT LIDS OR PROTECTIVE OVERWRAP. * 228.149(f)(9) Protective cover or device.
43 OBSERVED DUST ON WALK IN COOLER BLOWER FAN SHIELDS NEED MORE FREQUENT CLEANING. ALSO, IN VENT HOOD COOL AIR OUTLET SLOT CLOSEST TO DISH MACHINE, THERE IS SOME FOIL STAPE OR FOIL INSULATION BACKING THAT IS LOOSE AND COULD BLOW OUT. HAVE THIS REMOVED OR SECURED. * 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.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 08/06/2020
Score 99
37 228.222(d)(4) Food-contact surfaces of equipment shall be protected from contamination by consumers and other sources. Observed containers without covering to protect food from environmental hazards. Cover, wrap, or package food to protect them.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 03/11/2020
Score 92
5 * 228.73(a) Rapidly reheat 165°F for hot holding. Observed sausage 106 F, roasted chicken 107 F, and brisket 84 degrees F in a hot hold cabinet. These items must be reheated to 165 degrees F within 2 hours prior to placing in hot holding. Reheat the food to 165 then place in a the cabinet for hot holding.
19 * 228.146(d) Backflow prevention device, design standard. The design standard for an Atmospheric Vacuum Breaker states that it will protect against backflow and Back siphonage when the out let is at atmospheric pressure, and the critical level of the device is 6 inches above the fill level of the plumbing receptacle or any attached piping downstream from the device. Observed a garden hose attached to the mop sink hanging above the critical Limit of the Atmospheric Vacuum Breaker the water left in this hose applies pressure greater than atmospheric to the AVB, and is not 6 inches below the AVB's critical level.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food items in the walk-in refrigeration unit. To protect food from environmental contamination, food must be covered, wrapped, or packaged.
35 228.43(a) Hair Restraints effective. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. This does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Observed employee working with food on the service line without hair restraint. An employee in the excluded list must wear hair restraint when their task changes to one with higher risk of hair contact with food. Example, a manager generally does not work with food so provides a minimal risk of hair contacting the food; however, when they begin working on the preparation line they are now preforming a task with a high risk of hair contacting food and must wear a hair net.
BILL MILLER BBQ #54
5250 DE ZAVALA RD
San Antonio , TX 78230
Date: 11/18/2019
Score 92
2 * 228.75(f)(1)(B) Cold Hold (41°F or below). TCS foods must be maintained at or below 41 degrees Fahrenheit. Observed sour cream in self service with a temperature of 60 degrees Fahrenheit. Observed these were placed in pans for adding ice to control the temperature. No ice was in the container to maintain a temperature. Observed Prepared sliced Onions on the service line with no temperature control at 63 degrees. The sour cream approximately 0.5 Lb was discarded. The Onions will be rapidly given to customers to consume. Suggest using ice on these or consider a written program for time only as a public health control.
28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed TCS foods without labeling to indicate a consume by or discard date.
47 228.175(e) Handwashing signage.A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees. The sign posted at the sinks is more on the lines of how to wash hands, and not notifying them to wash hands. Use a sign that notifies when to wash hands or to wash hands.
47 228.33 (b) Posting of Certified Food Manager (CFM) certificate. Observed no CFM certificate posted in plain view of the consumer. The original CFM certificate must be posted in a location conspicuous to the consumer. Management stated they had been knocked down and they had not posted them back up. A certified food manager certificate was posted.
21 * 228.32(2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. The city amends this in two ways: 1) There must be one CFM in the establishment every shift of 12 or fewer hours; and 2) The CFM must obtain the city issued certificate by completing a course of study acceptable to the director and paying the application fee. The certificate can be obtained by bringing the CFM course certificate to the health the desk at 1901 Alamo St S and paying the $15.45 application fee.

NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits. The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points. A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.

Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District.
 
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