Facility
Related Reports CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 07/05/2024
Score 94
39 Observed clean food containers dripping with sanitizer solution stacked on top of one another on drying rack. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
42 Observed utensil holders dirty with debris and water build up. Ensure utensil holders 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.
34 Observed gap under back door allowing light to come through. Ensure all outer openings are protected to prevent any pests from entering establishment as per 6-202.15(A) Outer openings, protected.
39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
42 Observed drying racks where clean utensils and containers are stored dirty with debris and rust build up. Ensure surfaces are constructed of smooth, corrosion resistant material and are maintained clean as per 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.
37 Observe food items inside walk in cooler stored on floor. Ensure food items are stored at least 6 inches off floor as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
29 Observed front end cold hold unit without a thermometer. Ensure a thermometer is provided for each cold hold unit as per 4-302.12(A) Food thermometers provided and accessible.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 02/12/2024
Score 94
10 Observed food containers stored as clean dirty with food debris. Ensure all containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
39 Observed clean food containers dripping with sanitizer solution stacked on top of one another on drying rack. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
45 Observed area under and in between equipment at fryer and stove dirty with food debris and grease build up. Ensure are is cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs..
38 Observed beef thawing in prep sink in still water. Ensure thawing is done under running water as per 3-501.13(B) Thawing. under running water criteria.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 10/26/2023
Score 92
39 Observed clean food containers dripping with sanitizer solution stacked on top of one another on drying rack. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
45 Observed area under and in between equipment at fryer and stove dirty with food debris and grease build up. Ensure are is cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs..
10 Observed utensils stored as clean dirty with food debris. Ensure all utensils are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
42 Observed areas around soda machine nozzles dirty with grime build up. Ensure soda machine components 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.
21 Observed no physical proof of present Manager being a Certified Food Manager. Ensure physical copy is available as per 2-102.12(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.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 07/18/2023
Score 91
2 Observed food items inside cold hold unit temping 47F. Ensure food items are held at 41F or lower as per 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
27 Observed front end cold hold not able to maintain required cold hold temperature. Ensure equipment is able to maintain required temperature as per 4-301.11 Cooling, heating, and holding capacities. Equipment.
39 Observed clean food containers dripping with sanitizer solution stacked on top of one another on drying rack. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
42 Observed utensil holders dirty with debris and water build up. Ensure utensil holders 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.
45 Observed area under and in between equipment at fryer and stove dirty with food debris and grease build up. Ensure are is cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs..
43 Observed build up of dust on AC outlet above cold hold unit. Ensure AC outlet is cleaned on as schedule that will prevent build up as per 6-501.14(A) 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.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 03/13/2023
Score 88
2 Observed food items inside front end cold hold out of required temperature. Ensure food items are held at required temperature as per 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
10 Observed food containers stored as clean dirty with food debris. Ensure all food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
39 Observed clean food containers dripping with sanitizer solution stacked on top of one another on drying rack. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
42 Observed utensil holders dirty with debris and water build up. Ensure utensil holders 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 drying racks where clean utensils and containers are stored dirty with debris and rust build up. Ensure surfaces are constructed of smooth, corrosion resistant material and are maintained clean as per 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.
45 Observed area under and in between equipment at fryer and stove dirty with food debris and grease build up. Ensure are is cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs..
27 Observed front end cold hold not able to maintain required cold hold temperature. Ensure equipment is able to maintain required temperature as per 4-301.11 Cooling, heating, and holding capacities. Equipment.
10 Observed inside ice machine dirty with black build up. Ensure ice machine is cleaned on a schedule that will prevent build up as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
39 Observed cutting board with a significant amount of scratching/scoring on it. Ensure cutting boards are in good repair so that they may be effectively cleaned and sanitized. 4-501.12 Cutting surfaces.. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
34 Observed gap under back door allowing light to come through. Ensure all outer openings are protected to prevent any pests from entering establishment as per 6-202.15(A) Outer openings, protected.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 10/17/2022
Score 93
10 Observed food containers stored as clean dirty with food debris. Ensure all food containers are properly washed, rinsed and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
42 Observed utensil holders dirty with debris and water build up. Ensure utensil holders 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 drying racks where clean utensils and containers are stored dirty with debris and rust build up. Ensure surfaces are constructed of smooth, corrosion resistant material and are maintained clean as per 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.
43 Observed build up of dust on AC outlet above cold hold unit. Ensure AC outlet is cleaned on as schedule that will prevent build up as per 6-501.14(A) 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.
42 Observed ventilation hood system filters dirty with grease build up. Ensure filters are cleaned on a schedule that will prevent build up as per 4-202.18 Ventilation hood systems, filters.
45 Observed area under and in between equipment at fryer and stove dirty with food debris and grease build up. Ensure are is cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs..
39 Observed clean food containers dripping with sanitizer solution stacked on top of one another on drying rack. Ensure food containers are allowed to air dry as per 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 02/08/2022
Score 97
1 Observed food that was made last night (02/07/22) temping at 46 F in a walk in cooler that had an ambient temperature of 38 F. Ensure food is being properly cooled in ice baths, or with ice wands. Food should reach 41 F within 6 hours of it reaching 135 F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 10/18/2021
Score 95
39 Observed clean utensils stored in a dirty bin. Ensure all clean dishware and utensils are stored in a clean, dry location. 228.124(a)(1)(A) 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 in a clean, dry location.
41 Observed unlabeled bulk food containers. Ensure all bulk food containers are labeled with the common food name. 228.66(b) Food storage containers, identified with common name of food..
10 Observed dirty magnetic strips holding clean knives. Ensure all food contact surfaces are clean to sight and touch. * 228.113(1) Food-contact surfaces clean to sight and touch.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 05/24/2021
Score 96
10 Observed soiled interior of the ice machine. Ensure all food contact surfaces are clean to sight and touch. * 228.113(1) Food-contact surfaces clean to sight and touch.
42 Observed accumulation of grease and food debris under stoves and fryers near the front area. Ensure all non-food contact surfaces are clean to sight and touch. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 02/03/2021
Score 96
36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. 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).
Observed no detectable sanitizer in sanitizer buckets. Buckets were also turbid and cloudy with food debris. Ensure all sanitizers used are within proper range. (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm). Ensure sanitizer buckets are changed every 2 hours.
10 * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.
Observed no detectable chlorine sanitizer from dish washing machine.
Ensure the chlorine sanitizer reads between 50 - 100 PPM when using the dish washing machine.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 10/15/2020
Score 98
39 Observed kitchen utensils (2 pairs of tongs) with left over food debris in the clean dish air dry rack. Ensure all surfaces from the utensils are clean to sight and touch before putting on the clean dish rack to air dry. 228.114(a)(5)(A) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at any time when contamination may have occurred.
36 Observed no detectable sanitizer in sanitizer buckets. Buckets were also turbid and cloudy with food debris.
Ensure all sanitizers used are within proper range. (Chlorine 50-100 ppm, Quat Ammonium 200-400 ppm). Ensure sanitizer buckets are changed every 2 hours.
228.68(d)(2)(A) Cloths in-use for wiping between uses stored. 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).
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 08/14/2020
Score 98
39 Observed handles of scoops in bulk food containers submerged within the food.
Ensure all handles of scoops in bulk food containers are stored above the top of the food.
228.68(b)(1) 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 (a) of this section, in the food with their handles above the top of the food and the container.
35
Observed employee drinks near food prep area and not in a designated area.
Ensure all employee/personal drinks are in a designated area away from the food/prep area to avoid any risk of contamination
228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.
CABO BOB'S
847 LOOP 410 NE
San Antonio , TX 78217
Date: 01/30/2020
Score 100
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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