Facility
Related Reports BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 09/30/2024
Score 97
37 Observed tubs of food stored on the floor. Ensure food is stored 6 inches off floor.
3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
32 Observed paper stored touching food. Ensure food contact surfaces are designed/constructed as per;
4-101.11 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.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 05/29/2024
Score 97
18 Observed unlabeled chemical spray bottle. Ensure chemicals are labeled. Observed bottle of bleach stored among clean dishes. Ensure chemicals are not stored among clean dishes.
7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
7-201.11 Poisonous/toxic materials or chemicals stored properly.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 12/18/2023
Score 94
37 Observed bucket of salt and pepper stored on the floor. Ensure food is stored 6 inches off floor.
3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
37 Observed food stored in walk-in fridge without cover. Ensure food is covered.
5-303.12 Protective cover or device.
32 Observed paper stored touching food. Ensure food contact surfaces are designed/constructed as per;
4-101.11 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.
18 Observed several sanitizing bucket solutions (bleach/water) with incorrect ppm. Ensure sanitizing solution is 50-100ppm.
4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 07/11/2023
Score 98
37 Observed food stored without cover. Ensure stored food is covered.
5-303.12 Protective cover or device.
36 Sani bucket solution (bleach/water) reading 0ppm. Ensure sani solution is 50-100pm.
3-304.14(D) Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 03/13/2023
Score 98
29 Three compartment sink sanitizing solution bleach/water reading 25ppm. Ensure sanitizing solution is 50-100ppm.
4-302.14 Sanitizing solutions, testing devices.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 11/07/2022
Score 92
31 At start of inspection hand sink out of paper towels. Ensure hand sink is always stocked with paper towels.
6-301.12 Hand drying provision..
37 Observed meat in bucket stored on the floor. Observed bins of food stored on the floor. Ensure food is stored 6 inches off the floor.
3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.
32 Observed paper-like material stored directly on food inside bin. Ensure food contact surfaces are designed/constructed as per;
4-101.11 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.
9 Observed raw meat stored next to pico. Ensure pico is stored above raw meat.
3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 06/09/2022
Score 100 BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 01/28/2022
Score 94
1 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F. Observed beans prepared the previous day at over 50 degrees F in walk in cooler. Ensure proper cooling methods are used to reach required cooling times by using one or more of the following methods: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; 7) other effective methods.
15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee preparing salads with bare hands. Food 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.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 09/17/2021
Score 100 BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 04/19/2021
Score 96
18 * 228.204(b)(1) Poisonous/toxic materials or chemicals used properly. Observed sanitizer buckets at over 200 ppm chlorine. Ensure sanitizing solutions are within the required range of 50-100 ppm chlorine.
39 228.111(a) Good repair and proper adjustment. Observed several melted and damaged spatulas. Ensure all utensils and equipment are free of chips, cracks, breaks, and other physical imperfections. Discard/repair all damaged utensils and equipment.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 10/19/2020
Score 97
18 * 228.204(b)(1) Poisonous/toxic materials or chemicals used properly. Observed sanitizer buckets with over 100 ppm chlorine. Ensure sanitizing solutions are between 50-100 ppm chlorine.
BILL MILLER BBQ #39
2911 THOUSAND OAKS
San Antonio , TX 78247
Date: 01/29/2020
Score 90
27 * 228.75(e)(1) Cooling method, criteria.
27 PROPER COOLING METHOD NOT USED. DISTRIBUTED CORRECT COOLING METHOD DOCUMENTATION.
29 * 228.108(b) Food thermometers provided and accessible.
29 THERMOMETERS ARE TO BE USED FOR COOLING METHOD TO ENSURE THAT COOLING TEMPERATURE FROM 135F. TO 41F IS COMPLETED UNDER 6HRS.
31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
31 OBSERVED UTENSILS IN HAND SINK. HAND SINK IS TO BE USED SOLELY FOR HAND WASHING AND NO OTHER PURPOSE.
39 228.68(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.
39 228.68(b)(4) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes.
39 228.68(b)(5) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.
39 228.68(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.
1 * 228.75(d)(1)(B) Cooling -- total 6 hours, 135-41°F.
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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