Facility


Non-Smoking Facility
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
« Back
Related Reports
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 06/06/2024
Score 89
2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
3 3-501.16(A)(1) Hot Hold (135°F or higher).
21 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
27 4-301.11 Cooling, heating, and holding capacities. Equipment.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 02/28/2024
Score 88
2 3-401.14(C) Cold Hold (41°F/45°F or below)--non-continuous cooking. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
9 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles.
21 2-101.11(A) Except as specified in (B), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.
27 4-301.11 Cooling, heating, and holding capacities. Equipment.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
38 3-501.11 Frozen food. Stored frozen foods shall be maintained frozen. 3-501.12(B) Time/temperature controlled for safety food, slacking. 3-501.13(B) Thawing. under running water criteria.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 10/26/2023
Score 97
33 4-301.12(A) Manual ware washing, sink compartment requirements.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 08/02/2023
Score 91
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
9 3-302.11(A)(2)(c) Food protected cross contamination by preparing each type of food at different times or in separate area. 3-304.11 Food shall only contact clean surfaces of equipment, linen, single service articles.
19 5-203.14 Backflow prevention device, when required. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 04/26/2023
Score 96
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 12/08/2022
Score 77
2 4-204.111(A)(1) Machine vending--Cold Hold (41°F/45°F or below) criteria.
6 3-501.18(A)(1) Discarded if exceed either temperature and time combinations.
10 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-602.11(A)(4) Food-contact surfaces cleaned before using or storing a food temperature device.
15 3-301.11(B) Bare hands contact with ready-to-eat foods.
19 5-203.14 Backflow prevention device, when required. 5-202.13 Backflow prevention, air gap.
27 4-301.11 Cooling, heating, and holding capacities. Equipment. 3-501.15(A) Cooling method, criteria.
30 8-301.11.1 Permit Requirement, Prerequisite for Operation.
35 2.-304.11 Outer Clothing, Clean Condition.
37 228.222(d)(4) Protection from contamination. Food-contact surfaces. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
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. 4-402.11(A)(3) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. 4-602.11(E)(2) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.
45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 7-209.11 Other Personal Care Items, Storage. 6-501.12 Cleaning, frequency and RESTRICTIONs..
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 08/18/2022
Score 81
2 Observed: Several cut vegetables and cheeses in cold hold unit to the right of microwaves with temperatures above 50 F. Corrective Actions: Ensure that all food being stored in cold hold unit are with temperatures of 41 F or below. As per: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
31 Observed: Green bowl in hand sink. Corrective Actions: Ensure that hand washing sink is used only for hand washing. Do not store any items on hand sink. 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.
42 Observed: Vent hood filters missing above stove. Corrective Actions: Ensure that all missing vent hood filters are replaced. As per: 4-202.18 Ventilation hood systems, filters.
32 Observed: Cold hold unit not maintaining food temperatures of 41 F or below. Corrective Actions: Ensure that cold hold unit maintains temperatures of 41 F or below. As per: 4-201.11 Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
34 Observed: Several flies in kitchen area. Corrective Actions: Ensure that back door is serviced to remove gap. Back door is to be tight fitting and free of gaps/holes. As per: 6-202.15(D) Outer openings. 6-501.111(B) Controlling pests. Check premises.
41 Observed: Several bulk items in containers without identifying labels. Corrective Actions: Ensure that all bulk items stored in containers are with identifying labels. As per: 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..
10 Observed: Utensils stored in between metal rack gaps. Corrective Actions: Ensure that all utensils are washed and sanitized prior to use. All utensils are to be clean to sight and touch. As per: 4-601.11(A) Food-contact surfaces clean to sight and touch.
9 Observed: Cooked beans stored below a fan. Food stored in walk-in cooler without any protective coverings. Pan stored above rice and beans. Corrective Actions: Ensure that all food being stored are with protective coverings/lids. As per: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-306.11 Food on display shall be protected from contamination.
29 Observed: Cold hold unit without thermometer. Corrective Actions: Ensure that all cold hold units are with calibrated thermometers. As per: 4-302.12(A) Food thermometers provided and accessible.
45 Observed: Ice machine with black mold like residue. Food debris and utensils underneath wire racks. Food debris inside cold hold units. Refrigerator doors slimy and food debris in gaskets. Corrective Actions: Detailed cleaning is needed in establishment walls, floors and ceilings. All equipment is to be clean to sight and touch. As per: 6-501.12 Cleaning, frequency and RESTRICTIONs..
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 04/19/2022
Score 83
9 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented. **** OBSERVED: FOOD IN CONTAINERS, PANS STORED ON TOP OF UNCOVERED FOOD IN REFRIGERATION UNITS. **** FOOD WAS VOLUNTARILY DISCARDED FOR CROSS CONTAMINATION.
10 4-601.11(A) Food-contact surfaces clean to sight and touch. **** OBSERVED: MICROWAVES, KNIFES STORED BETWEEN WALLS AND TABLE, BETWEEN WALL AND GAS LINE. KNIVES NEED TO BE CLEANED AND SANITIZED TO SIGHT AND TOUCH. ALL UTENSILS NEED TO BE CLEANED AND SANITIZED TO SIGHT AND TOUCH. CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES, INCLUDING BUT NOT LIMITED TO SHELVES, UTENSILS, PLATES AND MICROWAVES.
19 5-202.13 Backflow prevention, air gap. OBSERVED: HOSES FROM FAUCET HANGING INSIDE SINKS MUST ALLOW AT LEAST 1 INCH AIR GAP.
27 3-501.15(A) Cooling method, criteria. 4-301.11 Cooling, heating, and holding capacities. Equipment. **** OBSERVED: REFRIGERATION UNIT NOT COOLING TO 41F. ALSO OBSERVED: RAPID COOLING METHOD NOT BEING FOLLOWED. **** HAVE A LICENSED TECHNICIAN REPAIR STANDING REFRIGERATION UNIT TO ENSURE IT COOLS TO 41F AND LESS. PROPER COOLING METHOD WAS CORRECTED ON SITE.
29 4-302.12(A) Food thermometers provided and accessible. 4-302.12(B) Food thermometers--small diameter probe. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.
37 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water.
38 3-501.13(B) Thawing. under running water criteria. 3-501.12(A) Time/temperature controlled for safety food, slacking. Food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less.
42 4-202.18 Ventilation hood systems, filters. *** OBSERVED: VENT HOOD MISSING FILTERS, COVERS ON LINE. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. **** CLEAN AND SANITIZE CEILING, WALLS, FANS, LIGHTING, VENTILATION SYSTEM.
45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. **** OBSERVED: MISSING GROUT ON FLOOR TILES, BACK DOOR NEEDS TO BE TIGHTLY SEALED. MISSING OUTLET COVERS.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 11/10/2021
Score 76
2 Food in refrigeration unit was above 41F degree. Food must be kept below 41F. It is recommended to keep units between 36-38F to account for temperature increases when doors are opened. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
9 Raw food products in refrigeration units and preparation lines should be arrange a manner which reduces the possibility of cross-contamination from the different meats types. Review handouts given. * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented.
10 Improper washing procedure for manual ware-washing was observed. Ensure staff is using test strips when mixing bleach. Review handout with staff on proper washing of dishes in three compartment sink. * 228.118(3)(D) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §228.2(125) of this title (relating to Definitions).
21 Food manager certification was not available at the time of inspection. At least one person with a Food Manager Certification should be present per shift. * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. At least 1 Certified Food Manager (CFM) must be present during all hours of operation. Register CFM certificates with City of San Antonio at DBSC located at 1901 S. Alamo, Monday through Friday between 7:45am- 4:30pm at a cost of $15.45 per ID
22 * 228.33(d) Food Handler Training criteria. (d) Except for personal with certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment. Pf [22]
28 Prepared foods were improperly labeled. The food was missing a label with the day of preparation. Food should be marked with an identifier name, date of preparation and a discard date. Date of preparation is day one, plus 6 for a total of 7 days. *228.75(g)(1) Date marking prepare on site RTE/ TCS food. The longest USE BY date is the day of preparation plus 6 days.-
29 * 228.108(c) Food thermometers--small diameter probe. (c) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Suggestion: Digital Thermometers are normally thinner and give faster reading compared to analog units.
32 Observations: Using buckets from home improvement store to store food. Containers are not food grade and are not permitted to be used in a commercial kitchen. * 228.101(a) Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be: durable, corrosion- resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated ware washing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
33 Observations: Using a rag as a stopper Corrective actions:* 228.107(b)(1) Manual ware washing, sink compartment requirements. *Provide proper drain stoppers for 3-compartment sinks.
37 Food was missing protective covers in refrigeration units. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
42 Detail cleaning of equipment in kitchen is required. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
45 Walls in kitchen require cleaning and be repainted. 228.173(f)(3) Walls shall be light in color.
45 General cleaning to include walls, floors, ceilings, plumbing lines, and conduit lines is required. 228.186(b)(1)Cleaning, frequency and RESTRICTIONs.The physical facilities shall be cleaned as often as necessary to keep them clean.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 09/15/2021
Score 83
15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. All ready to eat food must be handled using gloves or utensils. i.e. tortillas
20 Repair the leak at 3-compartment sink that drains directly onto the floor.
21 At least 1 Certified Food Manager (CFM) must be present during all hours of operation.
32 * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. All cold hold units must maintain 41 degrees F or below. i.e. cold hold unit near front line.
35 Use a designated area for personal drinks. Observed employee drink at food prep area.
33 * 228.107(b)(1) Manual ware washing, sink compartment requirements. *Provide proper drain stoppers for 3-compartment sinks.
33 Ensure all wares and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitizer soak for 30 seconds 4) Air dry
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Thoroughly clean racks in walk in cooler.
43 All lights must be shielded or shatterproof bulbs in kitchen. i.e. provide end caps for light shields
44 228.152(n)(2) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment. *close dumpster lids*
45 228.186(b) Cleaning, frequency and RESTRICTIONs. i.e. clean walls throughout kitchen areas removing food debris.
43 Clean vent hood of grease to prevent dripping into food.
42 Remove dust from vents in kitchen.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 04/13/2021
Score 87
2 TCS foods requiring cold hold shall be maintained at 41 degrees F and below. Cold hold unit has a temperature of 57 degrees F. TCS food moved to working cooler.
29 Place accurate thermometers in all reach in coolers where TCS foods are stored and place thermometers in warmest part of the cooler.
32 * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. All cold hold units must maintain 41 degrees F or below. i.e. cold hold unit near front line.
39 Discontinue using bowls as scoops. Scoops need a handle. Store handle up and out of the food item. i.e. observed bowls inside food containers in walk in cooler.
42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Thoroughly clean racks in walk in cooler.
44 228.150(d) Grease trap. Easily accessible. 228.150(b) Establishment drainage systems designed and installed.
44 228.224(k) Garbage receptacles. Impervious receptacles shall be provided for storage of garbage and refuse. i.e. grease tank.
44 228.152(n)(2) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment. *close dumpster lids*
45 228.186(b) Cleaning, frequency and RESTRICTIONs. Clean floors in kitchen and walk in cooler.
45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. clean walls near cooking area. Observed build up debris.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages. Use a designated area for personal foods/drinks Observed employee pack of gum above food area.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 01/11/2021
Score 82
44 228.152(n)(2) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment. *closed dumpster lids*
15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Employees must use gloves, tongs, etc. to handle ready to eat foods.
18 Store all toxic items away from food, food areas and clean wares. i.e. observed multi cleaner and degreaser spray bottles near food area.
20 Repair the leak at 3-compartment sinks that drains directly onto the floor.
31 Hand sinks may not be used for purposes other than hand washing. Observed employee filing up container at front hand sink.
32 In use utensils/wares dirty to sight/touch i.e. ice scoop must be stored properly and washed when need. Do not lay on top of ice machine.
39 Discontinue using bowls as scoops. Scoops need a handle. Store handle up and out of the food item. Observed bowls in food containers in walk in cooler.
43 All lights must be shielded or shatterproof bulbs in kitchen. Provide end caps for light shields in kitchen.
43 228.106(a) Ventilation hood systems, drip prevention. Clean vent hood of grease to prevent dripping into food.
37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. i.e .provide covers in walk in cooler.
45 228.186(b) Cleaning, frequency and RESTRICTIONs. i.e. clean floors, walls in kitchen area.
45 provide grout where deep grooves are present in kitchen.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 07/17/2020
Score 80
2 Food in refrigeration unit was above 41F degree. Food must be kept below 41F. It is recommended to keep units between 36-38F to account for temperature increases when doors are opened. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
9 Raw food products in refrigeration units and preparation lines should be arrange a manner which reduces the possibility of cross-contamination from the different meats types. Review handouts given. * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented.
10 Storing utensil in between equipment and walls is not permitted as they are difficult to keep clean. Storing knives and in-use utensils between walls and equipment is not permitted. * 228.113(1) Food-contact surfaces clean to sight and touch.
15 Bare hand contact was observed with tortillas. A barrier such as gloves, spatulas, or foil may be used to handles tortillas after cooked. * 228.65(a)(2) Bare hands contact with ready-to-eat foods.
18 Personal medicine, ensure to store away from food and food preparation areas. Store toxic chemicals in an area that prevents the contamination on food or food contact surfaces. * 228.203 Poisonous/toxic materials or chemicals stored properly.
18 Spray bottles missing a label indicating the contents of the bottle. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.
28 Prepared foods were improperly labeled. The food was missing a label with the day of preparation. Food should be marked with an identifier name, date of preparation and a discard date. Date of preparation is day one, plus 6 for a total of 7 days. *228.75(g)(1) Date marking prepare on site RTE/ TCS food. The longest USE BY date is the day of preparation plus 6 days.-
29 * 228.108(c) Food thermometers--small diameter probe. (c) A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Suggestion: Digital Thermometers are normally thinner and give faster reading compared to analog units.
42 Detail cleaning is required in kitchen. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
EL SOL MEXICAN RESTAURANT
1815 PLEASANTON RD #2
San Antonio , TX 78221
Date: 01/09/2020
Score 88
37 Observed food that was stored in the walk in cooler without a lid, cover, or wrapping. Ensure food is stored with a lid or wrapping to protect the food from contamination. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
39 Observed knives stored wedged between equipment. Ensure knives are stored on clean and sanitized surfaces to prevent contamination. Also observed utensils stored wedged in between wire shelving with debris on it. Ensure utensils are stored on clean and sanitized surfaces. 228.68(b)(3) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food- contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under §228.114 and §228.117 of this title.
39 Observed an ice scoop stored inside ice with the handle touching the surface of the ice. Ensure handes remain above food products to prevent contamination. Also observed a red plastic basket being used as a scoop. Ensure only scoops with handles are used to prevent contamination. 228.68(b)(2) 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.
43 Observed light bulbs without light shields. Ensure light shields are replaced on the light fixtures or shatter resistant light bulbs are installed. 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.
43 Observed debris on an air duct in the kitchen. Ensure air ducts 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.
44 Observed an overfilled trash can in the kitchen. Ensure trash receptacles are covered when filled. Ensure trash is taken out. 228.152(n)(1)(B) Covering receptacles after filled.
44 The outside trash receptacle was open. Ensure trash receptacles are kept closed. 228.152(n)(2) Receptacles and waste handling units be kept covered with tight-fitting lids or doors if kept outside the establishment.
45 Observed a hole in the wall to the right of the 3 compartment sink. Also observed a small hole at the top of the back wall in the kitchen. Ensure holes are sealed and the facilities are maintained in good repair. Ensure the gap in the ceiling tiles is sealed in the room where the sodas are stored. 228.186(a) Repairing. The physical facilities shall be maintained in good repair.
45 Observed cardboard on the floor in the kitchen. Ensure cardboard is not kept on the floor in the kitchen. 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.
36 Observed a dry wiping cloth that was visibly soiled. Ensure dry wiping cloths are maintained clean. 228.68(d)(4) Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil.
36 Observed wiping cloths that were left on the counter tops. Ensure wiping cloths are stored in sanitize solution in between uses. Ensure employees are not wearing wiping cloths on their aprons or in their pockets. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.
35 Observed an employee beverage in twist cap container. Ensure employee beverages are stored in containers with a lid and straw. Also observed the employee beverage stored above the prep station. Ensure employee beverages are stored in locations where they cannot cause contamination. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
35 Ensure employees preparing food for customers are wearing effective hair restraints, including beard guards for employees with facial hair. 228.43(a) Hair Restraints effective.
31 Paper towels were not available at the hand sink in the kitchen. Ensure the hand sink is properly supplied to allow employees to wash and dry their hands properly. * 228.175(c) Hand drying provision..
2 Observed shelled eggs on the counter that were temping above 45 degrees Fahrenheit. Ensure shelled eggs are maintained at 45 degrees Fahrenheit or below. The eggs were voluntarily discarded. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).

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.
 
 Inspections

 Site Services