115 LOOP 410 SW
San Antonio , TX 78245

Date: 02/27/2025
Score 89

34 Observed that the exit door was propped open during the routine inspection. All exits and entrances MUST have a self-closing, tight-fitting mesh screen door that prevent insects and pests from entering the establishment. The mesh for the screen doors MUST be 16 mesh to 25.4 mm (16 mesh to 1 inch) screens, or the establishment may install properly designed and installed air curtains to control flying insects. The mesh screen doors MUST be self-closing and tight-fitting (no daylight should shine/ peer through the doorframe). This shall reduce the points of entry for pests. Ensure the following: 6-202.15(D) Windows or doors protected against the entry criteria.

29 Observed that two of the sanitizer buckets had Ecolab Sink and Surface cleaner sanitizer solutions. The inspector tested two of the solutions and observed that the concentration was above the REQUIRED 272 to 700 Parts Per Million (PPM) range. The establishment shall have to reduce the concentration of the sanitizer so that it is not considered too strong/ toxic. Ensure that all sanitizer solutions used to disinfect food-contact surfaces of dishes and utensils have a concentration that falls within the acceptable manufacturer range. Please call Ecolab and ask what the highest allowed concentration is, and what water temperature is best to activate the sanitizer. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

10 Observed two metal pans/ containers that had leftover stains on their inside food-contact surfaces. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If the pans or containers of food still have food debris stuck on it after being Sanitized, then they MUST be Washed, Rinsed, and Sanitized again. The CFM moved the metal pans to the three-compartment sink to be washed again. The inspector highly recommended that the dishes be soaked so that the food stains or grease are removed easier. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.

19 Observed PVC plumbing pipes going into the floor drain at the bar area. Observed PVC plumbing pipes below the dishwashing machine go inside of the floor drain. All PVC plumbing pipes and hoses that come from sinks and kitchen equipment/ appliances MUST have an air gap of one inch above the horizontal plane of the floor. The establishment shall NEED to place maintenance orders to have the pipes raised and cut. The air gaps MUST be maintained by using pipe holders or using zip ties to tie it to something and prevent it from falling into the floor drain again. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised drain. 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. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap.

31 Observed a kitchen handwash sink reach 87 to 89 degrees Fahrenheit (F) at the start of the inspection, then it reached above 100 F later. The inspector checked again near the end of the inspection, and it reached 96 to 98 F. A second handwash sink reached 75 to 77 F. Ensure that all kitchen and bathroom handwash sinks have cold and hot running water. The hot water for the handwash sink MUST always reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water should NOT fluctuate or fall below 100 F. Ensure the following: 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

115 LOOP 410 SW
San Antonio , TX 78245

Date: 09/27/2024
Score 93

35 Observed no employees in kitchen with hair restraints. Ensure all employees prepping and handling food have hair restraints to prevent food contamination as per 2-402.11 Hair Restraints effective.

31 Observed equipment blocking hand wash facility. Ensure all hand wash facilities are accessible for employee use 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.

10 Observed employee rinse knife without washing and sanitizing. Ensure all equipment is washed rinsed and sanitized (50 to 100 ppm chlorine solution) or 200 quad before placing equipment back in rotation for use as per 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

42 Observed excessive amount of grease debris throughout the kitchen. Ensure all equipment be kept free of any accumulation of dust, dirt, food residue, and other debris 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.

115 LOOP 410 SW
San Antonio , TX 78245

Date: 02/13/2024
Score 96

37 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility.

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. A general cleaning of equipment is needed, focus on the gaskets and bottom wall of equipment to remove any soil residue or food debris. Ensure deep cleaning is done throughout kitchen to removed dirt and food residue.

45 6-501.16 Drying mops. Ensure all mops are hung up to dry.

43 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. Ensure the vents are clean to sight and touch.

115 LOOP 410 SW
San Antonio , TX 78245

Date: 08/08/2023
Score 95

37 Observed multiple boxes of food on the floor in the walk in freezer and onions and buckets of food on the floor in the walk in cooler. Ensure all food is 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

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. A general cleaning of equipment is needed, focus on the gaskets and bottom wall of equipment to remove any soil residue or food debris. Ensure deep cleaning is done throughout kitchen to removed dirt and food residue.

43 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. Observed dust and debris surrounds air vents.

39 ENSURE THE CHICKEN COOLER DOOR IS REPAIRED OR REPLACED. 4-402.11(A)(1) Equipment that is fixed because it is not easily movable shall be installed so that it is spaced to allow access for cleaning along the sides, behind, and above the equipment. 4-602.11(E)(3) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers.

35 Ensure hats or hair nets or worn at all times while food prepping. 2-402.11 Hair Restraints effective.

35 Ensure hats or hair nets or worn at all times while food prepping. 2-402.11 Hair Restraints effective.

115 LOOP 410 SW
San Antonio , TX 78245

Date: 05/08/2023
Score 93

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

28 Observed no prep dates or discard dates in the walk in cooler for the TCS foods. Ensure all TCS foods have a preparation date and a discard date for 6 days after the preparation date.3-501.17(B) Date marking commercially prepared RTE/ TCS food.

43 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. Observed dust and debris surrounds air vents.

37 Observed multiple boxes of food on the floor in the walk in freezer and onions and buckets of food on the floor in the walk in cooler. Ensure all food is 6" or more above the floor at all times. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

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. A general cleaning of equipment is needed, focus on the gaskets and bottom wall of equipment to remove any soil residue or food debris. Ensure deep cleaning is done throughout kitchen to removed dirt and food residue.

45 228.171 Wall and Ceiling Coverings and Coatings. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed holes in the ceiling. Ensure the ceiling is repaired and maintained in good condition.

115 LOOP 410 SW
San Antonio , TX 78245

Date: 08/19/2022
Score 89

15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee handle ready to eat chicken with bare hands. EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT.

31 6-301.11 Hand washing cleanser, availability. Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap

10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed plastic inserts with food debris and grease build-up, ensure food contact surfaces are cleaned to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.

42 The objective of cleaning focuses on the need to remove organic matter from foodcontact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. 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.

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed packages of food on floor in walk-in freezer and cooler. Along with on the line.

35 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-303.11 Jewelry Prohibition.

115 LOOP 410 SW
San Antonio , TX 78245

Date: 10/12/2021
Score 94

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. Observed cracked food storage containers. Ensure that cracked food storage containers are discarded and or replaced.

35 228.43(a) Hair Restraints effective.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 228.114(b) Cooking and baking equipment..

47 228.248(1) Post the permit in a location in the food establishment that is conspicuous to consumers.

115 LOOP 410 SW
San Antonio , TX 78245

Date: 04/06/2021
Score 100