610 CUPPLES RD
San Antonio , TX 78207

Date: 06/26/2024
Score 90

1 OBSERVED: Food on table and in refrigeration units were between 70F-156F degrees. Cooling to be done properly. Ensure all potentially hazardous food items such as refried beans are placed into smaller containers and cooled properly prior to placing in refrigeration units, as per......3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(B) Cooling -- ingredients from ambient within 4 hours to 41°F.

2 OBSERVED: Food items above desired temperature of 41F degrees in refrigerator. Ensure all food items are properly stored at 41F degrees or below, as per.....3-501.16(A)(2) Cold Hold (41°F/45°F or below).

32 Observed: Gaskets on reach in cooler and service line cooler door is coming off door. Ensure all gaskets on all refrigerator doors are in good repair, as per....228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.

32 Observed: A purple container holding cut potatoes is cracked. Ensure all food containers are in good repair, food grade and durable, 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.

45 Observed: Cardboard being used as flooring at three compartment sink. Discontinue the use of cardboard as flooring. Ensure all flooring is smooth, easily cleanable and non-absorbent, as per....6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.

34 Observed: Front door with daylight at bottom of the door. Ensure front door has a weather strip for protection and door to be self closing and tight fitting, as per......6-202.15(A) Outer openings, protected. 6-202.15(D) Outer openings.

610 CUPPLES RD
San Antonio , TX 78207

Date: 02/13/2024
Score 92

32 OBSERVED: Food containers burnt, broken or not in good condition for use with food or food stroage. CORRECTIVE ACTION: Ensure all food containers are in good condition for food storage, as per....228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. (CORRECTED ON SITE) -------------- OBSERVADO: Envases de alimentos quemados, rotos o en mal estado para su uso con alimentos o almacenamiento de alimentos. ACCIÓN CORRECTIVA: Asegúrese de que todos los contenedores de alimentos estén en buenas condiciones para el almacenamiento de alimentos, según... 228.223(h) Diseño y construcción de equipos y utensilios. Materiales seguros y mantenidos en buen estado. (CORREGIDO EN EL SITIO)

45 OBSERVED: Purses being stored in different areas of the kitchen. CORRECTIVE ACTION: Ensure all personal items shall be stored in a designated area or lockers for employee items, as per....6-403.11(B) Lockers or other suitable facilities shall be located in a designated room or area. 6-403.11(A) Areas for employees--location. ---------- OBSERVADO: Bolsos almacenados en diferentes áreas de la cocina. ACCIÓN CORRECTIVA: Asegúrese de que todos los artículos personales se almacenen en un área designada o casilleros para artículos de los empleados, según... 6-403.11(B). Los casilleros u otras instalaciones adecuadas deben ubicarse en una habitación o área designada. 6-403.11(A) Áreas para empleados - ubicación.

34 OBSERVED: Front door weather strip is old and breaking and back metal screen door with a gap to allow entry of pests into the facility. CORRECTIVE ACTION: Ensure all outer opening doors (front and back) to have a proper weather strips, as per....6-202.15(A) Outer openings, protected. ---------- OBSERVADO: El burlete de la puerta principal es viejo y está roto y la puerta trasera con malla metálica tiene un espacio para permitir la entrada de plagas a la instalación. ACCIÓN CORRECTIVA: Asegúrese de que todas las puertas de apertura exterior (delantera y trasera) tengan burletes adecuados, según...6-202.15(A) Aberturas exteriores protegidas.

32 OBSERVED: Gasket on the service line cooler door with food debris and broken. CORRECTIVE ACTION: Ensure all cooler door gaskets are clean and free of food debris and are in good repair, as per.....4-202.12(A)(1) Clean in place equipment design and constructed criteria. 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. ---------- OBSERVADO: Junta en la puerta del refrigerador de la línea de servicio con restos de comida y rota. ACCIÓN CORRECTIVA: Asegúrese de que todas las juntas de las puertas del refrigerador estén limpias, libres de restos de comida y en buen estado, según... 4-202.12(A)(1) Criterios de diseño y construcción de equipos limpios in situ. 4-201.11 Equipos y utensilios. Los equipos y utensilios se diseñarán y construirán para que sean duraderos y conserven sus cualidades características en condiciones normales de uso.

40 OBSERVED: Single use/service containers shall not be reused to store other food items. CORRECTIVE ACTION: Ensure all single use/service containers are used for other purposes than storing food or thrown away after initial contents are removed, as per.....4-502.13(A) Single-service and single-use articles may not be reused. ---------- OBSERVADO: Los contenedores de un solo uso/servicio no se reutilizarán para almacenar otros alimentos. ACCIÓN CORRECTIVA: Asegúrese de que todos los contenedores de un solo uso/servicio se utilicen para otros fines que no sean almacenar alimentos o se desechen después de retirar el contenido inicial, según... 4-502.13(A). Los artículos de un solo uso y de un solo uso no pueden ser reutilizado.

37 OBSERVED: Boxes of meat being stored on floor under counter/shelves for defrosting. CORRECTIVE ACTION: Ensure all boxes of food items are properly stored six (6) inches above floor for storage, as per......3-305.11(B) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. (CORRECTED ON SITE) ---------- OBSERVADO: Cajas de carne almacenadas en el piso debajo del mostrador/estanterías para descongelarlas. ACCIÓN CORRECTIVA: Asegúrese de que todas las cajas de alimentos estén almacenadas adecuadamente a seis (6) pulgadas sobre el piso para su almacenamiento, según......3-305.11(B). Los alimentos en paquetes y contenedores de trabajo pueden almacenarse a menos de 15 cm ( 6 pulgadas) sobre el piso en equipos de manejo de lotes de cajas. (CORREGIDO EN EL SITIO)

28 OBSERVED: No dates on any food in containers in reach-in cooler. CORRECTIVE ACTION: Ensure all food items made on site are dated with prep date or expiration date, as per......3-501.17(A) Date marking prepare on site RTE/ TCS food. ---------- OBSERVADO: No hay fechas en ningún alimento en contenedores en refrigeradores accesibles. ACCIÓN CORRECTIVA: Asegúrese de que todos los alimentos elaborados en el sitio tengan fecha de preparación o fecha de vencimiento, según......3-501.17(A) Marca de fecha de preparación de alimentos RTE/TCS en el sitio.

610 CUPPLES RD
San Antonio , TX 78207

Date: 11/06/2023
Score 96

45 Observed: Floors in kitchen is being covered with cardboard boxes. Corrective Action: Ensure all flooring is non-absorbent, smooth, easily cleanable and in good repair, as per.......6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.

45 Observed: Tile in ice machine area is broken and cracked. Corrective Action: Ensure all flooring is in good repair, as per.....6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

42 Observed: Walls at grill and fryers with food debris and splash. Corrective Action: Ensure walls are cleaned on a daily basis and free of debris and splash, 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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

37 Observed: Sugar container with a hold in lid for scoop, but is possible for contamination. Corrective Action: Discontinue cutting a hole in lid of storage container for scoop to reduce contamination, as per.....3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

41 Observed: Food storage containers without labels on container. Corrective Action: Ensure all food storage containers to be properly labeled with contents, as per.....3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food..

45 Observed: Corner wall panel coming off wall in kitchen. Corrective Action: Ensure wall panel is secure to wall, as per.....6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

610 CUPPLES RD
San Antonio , TX 78207

Date: 06/06/2023
Score 89

29 OBSERVED: No thermometer in service line cooler in kitchen. CORRECTIVE ACTION: Ensure a thermometer is placed in all refrigeration units. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.

9 OBSERVED: Frozen food items stored on floor in kitchen. CORRECTIVE ACTION: Ensure all food items are protected from contamination by storing items six (6) inches off floor. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

38 OBSERVED: Raw meat in a box being thawed at room temperature. CORRECTIVE ACTION: Ensure thawing is being done in one or more ways below: 1) In a refrigerator at 41F degrees days in advance of use. 2) Thawed under continuous cold running water. 3) In a microwave and then cooked or 4) Cook items from frozen state. 3-501.13(B) Thawing. under running water criteria. 3-501.13(A) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed under refrigeration that maintains the food temperature at 5 degrees Celsius (41 degrees Fahrenheit) or less. 3-501.13(C)(1) Except as specified in paragraph (D) of this subsection, time/temperature controlled for safety (TCS) food shall be thawed as part of a cooking process if the food that is frozen is cooked as specified in sections §3-401.11(A) or (B) or 3-401.12 of this title. 3-501.13(C)(2) TCS food shall be thawed as part of a cooking process if the food that is frozen is thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process.

45 OBSERVED: Wall under hand sink is deteriorating and breaking up due to age or water. CORRECTIVE ACTION: Ensure all walls in dish washing room to be smooth, easily cleanable, in good repair and non-absorbent. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.

32 OBSERVED: Gaskets on all cooler and freezer doors are coming off the door and are not in good repair. CORRECTIVE ACTION: Ensure gaskets on all cooler and freezer doors are in good repair and present. 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. 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.

45 OBSERVED: Cardboard being used for flooring at steam table and grills/fryers. CORRECTIVE ACTION: All flooring shall be smooth, easily cleanable, non-absorbent and in good repair. Discontinue the use of cardboard as flooring. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.

42 OBSERVED: Side of grill wall has an accumulation of grease and is turning black. CORRECTIVE ACTION: Ensure all equipment are clean from an accumulation of grease build up. 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. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

43 OBSERVED: Lights in kitchen over dish washing area are not shielded or shatter proof. CORRECTIVE ACTION: Ensure all lights over dishwashing area are shielded, coated or otherwise shatter-resistant. 6-202.11 Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

610 CUPPLES RD
San Antonio , TX 78207

Date: 11/22/2022
Score 94

45 OBSERVED: WALLS AND WALL TILES IN KITCHEN, BEHIND ICE MACHINE AND DIFFERENT AREAS OF THE ESTABLISHMENT NO IN GOOD REPAIR, WITH MOLD, WITH GAPS/HOLES IN WALL THAT NEED REPAIR. CORRECTIVE ACTION: ENSURE ALL WALLS IN KITCHEN, BEHIND ICE MACHINE AND IN DIFFERENT AREAS ARE IN GOOD REPAIR, FREE OF HOLES, SEALED UP AND FREE OF MOLD. 6-101.11(A)(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent.

41 OBSERVED: BULK FOOD STORAGE CONTAINERS ARE NOT PROPERLY LABELED WITH CONTENTS. CORRECTIVE ACTION: ENSURE ALL BULK CONTAINER ARE PROPERLY LABELED WITH CONTENTS (BEANS,FLOUR,ETC.). 3-302.12 Food storage containers, identified with common name of food..

42 OBSERVED: GASKETS ON SERVICE LINE REACH-IN COOLER WITH FOOD DEBRIS. CORRECTIVE ACTION: ENSURE ALL GASKETS ON ALL COOLER DOORS ARE FREE OF FOOD DEBRIS. 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.

42 OBSERVED: WALLS OF KITCHEN, DISHWASHING AND MOP SINK ROOM WITH SPLASH, SPILLAGE OR OTHER FOOD SOILING ON WALLS. CORRECTIVE ACTION: CLEAN ALL WALLS IN THESE AREAS FROM SPLASH, SPILLS AND OTHER FOOD SOILING ON WALLS. 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.

39 OBSERVED: ICE SCOOP BEING STORED ON TOP OF DIRTY ICE MACHINE. CORRECTIVE ACTION: ENSURE ALL FOOD CONTACT SURFACES OF ICE SCOOP ARE BEING STORED ON A CLEAN AND DRY SURFACE AND PROTECTED. 3-304.12(E) 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.

32 OBSERVED: DIRTY KNIFE BEING STORED ON WALL MAGNET. CORRECTIVE ACTION: ENSURE ALL FOOD CONTACT SURFACES OF UTENSILS ARE CLEANED AND SANITIZED PRIOR TO STORAGE. 4-202.11 Cleanability. Food-contact surfaces..

610 CUPPLES RD
San Antonio , TX 78207

Date: 07/19/2022
Score 80

27 Refrigerator was not working. Unit was at 56-58F ambient air temperature. Ensure refrigerators are working before placing food inside. Refrigeration repairman was contacted. 4-301.11 Cooling, heating, and holding capacities. Equipment.--------------------------------------El refrigerador no funcionaba. La unidad estaba a una temperatura del aire ambiente de 56-58F. Asegúrese de que los refrigeradores estén funcionando antes de colocar alimentos en su interior. Se contactó a un reparador de refrigeración. 4-301.11 Capacidades de refrigeración, calefacción y mantenimiento. Equipo.

7 One reach in cold unit was not working properly. Foods prepared 1-2 days prior were consistently at 57F. Fan temperature was at 56F. Food that was out of temperature was discarded. Food made this morning was moved to a working cold unit. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.-------------------------------------------------------Un alcance en la unidad de frío no funcionaba correctamente. Los alimentos preparados 1-2 días antes estaban constantemente a 57F. La temperatura del ventilador estaba a 56F. Se desecharon los alimentos que estaban fuera de temperatura. La comida hecha esta mañana fue trasladada a una unidad de frío que funciona. 3-101.11 Alimentos seguros, en buenas condiciones, sin adulterar y presentados honestamente.

9 **Shelf stocking guide provided** Raw beef was stored above vegetables. Ensure raw beef is stored under vegetables and other ready to eat foods as per 3-302.11(A)(2)(b) Food protected cross contamination arrange each type food in equipment so cross is prevented.---------------------------------------------**Se proporcionó una guía de almacenamiento en los estantes** La carne de res cruda se almacenó sobre las verduras. Asegúrese de que la carne de res cruda se almacene debajo de las verduras y otros alimentos listos para comer según 3-302.11(A)(2)(b) Contaminación cruzada de alimentos protegidos Disponga cada tipo de alimento en el equipo para evitar el cruce.

39 Ensure hand sink with hold in side is repaired or replaced as per 4-501.11 Good repair and proper adjustment.-----------------------------------------------Asegúrese de que el fregadero de mano con la sujeción lateral esté reparado o reemplazado según 4-501.11 Buena reparación y ajuste adecuado.

39 Hand sinks need to be resealed to the wall as per 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.-----------------------------------Los lavamanos deben volver a sellarse a la pared según 4-402.11(A)(3) El equipo que está fijo porque no es fácil de mover debe instalarse de manera que quede sellado a los equipos o paredes contiguos, si el equipo está expuesto a derrame o filtración.

45 Baseboards were damaged, separated from wall, or missing. Ensure baseboards are repaired or replaced as per 6-201.13(A) Floor and wall junctures shall be coved and closed-------------------------------------------------Los zócalos estaban dañados, separados de la pared o faltaban. Asegúrese de que los zócalos se reparen o reemplacen según 6-201.13(A) Las uniones de piso y pared deben estar cóncavas y cerradas

47 Placard from November inspection was posted. Most recent inspection was from March. Ensure the current inspection report is posted. Report is mandatory, placard is optional as per Sec. 13-26. - Display. Every person authorized to operate a food establishment in accordance with the provisions of this chapter shall post such permit and the latest city health inspection report, or cause them to be posted, in a conspicuous place within the premises where such food establishment is authorized to be established, maintained or operated. A food establishment may also choose to voluntarily display a grade placard distributed by the Department consistent with the score received for that inspection period. A food establishment shall not display a grade placard not provided by the department or a grade placard inconsistent with the food establishment's inspection score.-----------------------------------------------------Se colocó el cartel de la inspección de noviembre. La inspección más reciente fue de marzo. Asegúrese de que se publique el informe de inspección actual. El informe es obligatorio, el cartel es opcional según la Sec. 13-26. - Monitor. Toda persona autorizada para operar un establecimiento de alimentos de acuerdo con las disposiciones de este capítulo deberá exhibir dicho permiso y el último informe de inspección de salud de la ciudad, o hacer que se publiquen, en un lugar visible dentro de las instalaciones donde dicho establecimiento de alimentos está autorizado a operar. establecida, mantenida u operada. Un establecimiento de alimentos también puede optar por exhibir voluntariamente un cartel de calificación distribuido por el Departamento de acuerdo con el puntaje recibido para ese período de inspección. Un establecimiento de alimentos no exhibirá un cartel de calificación no proporcionado por el departamento o un cartel de calificación que no concuerde con el puntaje de inspección del establecimiento de alimentos.

21 No food manager was on site at start of inspection. A certified food manager (5 year certificate) who has also registered their certification with the city must be present in the facility during all hours of operation as per Sec. 13-112 (a-b). - Food manager's certification required.(a)A food establishment shall employ at least one person assigned to each shift of who:(1)Meets the "person in charge" definition found in the Texas Food Establishment Rules; and(2)Has a valid and current food manager's certificate issued by the director.(b)A food establishment is in compliance with the provisions of this section when during each shift of twelve (12) or fewer hours there is at least one certified food manager employed in a supervisory capacity during all hours of open food handling.------------------------------------------------No había ningún administrador de alimentos en el sitio al comienzo de la inspección. Un administrador de alimentos certificado (certificado de 5 años) que también haya registrado su certificación con la ciudad debe estar presente en la instalación durante todas las horas de operación según la Sec. 13-112 (a-b). - Se requiere certificación de gerente de alimentos. (a) Un establecimiento de alimentos deberá emplear al menos una persona asignada a cada turno que: (1) cumpla con la definición de "persona a cargo" que se encuentra en las Reglas de Establecimientos de Alimentos de Texas; y (2) Tiene un certificado de gerente de alimentos válido y vigente emitido por el director. (b) Un establecimiento de alimentos cumple con las disposiciones de esta sección cuando durante cada turno de doce (12) horas o menos hay al menos un gerente de alimentos empleado en capacidad de supervisión durante todas las horas de manipulación abierta de alimentos.

36 Wiping cloth bucket was on the floor by the waitress handsink. Ensure wiping buckets are stored off the floor as per 3-304.14(E) Containers of chemical sanitizing solutions stored off the floor and used in a manner that prevents contamination.----------------------------------------El cubo de trapo estaba en el suelo junto al lavamanos de la camarera. Asegúrese de que los cubos de limpieza se almacenen fuera del piso según 3-304.14(E) Los contenedores de soluciones químicas desinfectantes se almacenen fuera del piso y se usen de manera que se evite la contaminación.

34 Kitchen door has gaps between door and frame. Door should be repaired so no light appears between door and frame as per 6-202.15(D) Outer openings.------------------------------La puerta de la cocina tiene espacios entre la puerta y el marco. La puerta debe repararse para que no aparezca luz entre la puerta y el marco según 6-202.15(D) Aberturas exteriores.

35 Employee was wearing bracelets. Employees working with food may not have bracelets or other jewelry (including watches) on their arms as per 2-303.11 Jewelry Prohibition. 2-303.11 Prohibition. Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Items of jewelry such as rings, bracelets, and watches may collect soil and the construction of the jewelry may hinder routine cleaning. As a result, the jewelry may act as a reservoir of pathogenic organisms transmissible through food.----------------------------------El empleado llevaba brazaletes. Los empleados que trabajan con alimentos no pueden tener brazaletes u otras joyas (incluidos relojes) en sus brazos según 2-303.11 Prohibición de joyas. 2-303.11 Prohibición. A excepción de un anillo simple, como un anillo de matrimonio, mientras preparan COMIDA, los EMPLEADOS DE ALIMENTOS no pueden usar joyas, incluidas joyas con información médica, en los brazos y las manos. Los artículos de joyería como anillos, pulseras y relojes pueden acumular suciedad y la construcción de la joyería puede dificultar la limpieza de rutina. Como resultado, las joyas pueden actuar como un reservorio de organismos patógenos transmisibles a través de los alimentos.

39 Pots were stored next to the mop sink. Any cleaned equipment or items may not be stored next to the mop sink. Pots were moved. 4-903.11(A)(2) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.-------------------------------------------------------Las ollas se almacenaban junto al fregadero de la fregona. Cualquier equipo o artículo limpio no puede almacenarse junto al fregadero del trapeador. Se movieron las ollas. 4-903.11(A)(2) Los equipos y utensilios limpios, la ropa de cama lavada y los artículos de un solo servicio y de un solo uso deben almacenarse donde no estén expuestos a salpicaduras, polvo u otra contaminación.

42 Labels were found on pans after they were washed. Labels must be removed when washing and before rinsing the pans. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.----------------------------------------------------Se encontraron etiquetas en las sartenes después de lavarlas. Las etiquetas se deben quitar al lavar y antes de enjuagar las sartenes. 4-601.11(C) Las superficies de los equipos que no estén en contacto con los alimentos deben mantenerse libres de acumulación de polvo, suciedad, residuos de alimentos y otros desechos.

45 Wrench was left in cold hold unit next to food. Tools may not be stored near food items as per 6-501.113 Storing maintenance tools.---------------------------------------------La llave se dejó en la unidad de mantenimiento en frío junto a la comida. Las herramientas no pueden almacenarse cerca de alimentos según 6-501.113 Almacenamiento de herramientas de mantenimiento.

15 Employee was not wearing gloves and grabbed tortillas with hands. Gloves or utensils or a barrier like aluminum foil must be used when touching customers food after it has been prepared as per 3-301.11(B) Bare hands contact with ready-to-eat foods.----------------------------------------El empleado no usaba guantes y agarró las tortillas con las manos. Se deben usar guantes o utensilios o una barrera como papel de aluminio al tocar los alimentos de los clientes después de que se hayan preparado según 3-301.11 (B) Contacto de las manos desnudas con alimentos listos para comer.

610 CUPPLES RD
San Antonio , TX 78207

Date: 03/18/2022
Score 83

15 Employee was preparing tacos with bare hands. Ensure employees use gloves, foil, utensils, or other barrier between hand and food as per 3-301.11(B) Bare hands contact with ready-to-eat foods.

31 No paper towels were available at the only kitchen hand sink. Manager stocked paper towels. Paper towels must always be available at the hand sink as per 6-301.12 Hand drying provision..

37 A variety of prepared and cooked foods, such as cut potatoes and cooked beef and potatoes, were in pots on the floor. No food items may be stored on the floor as per 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

3 Carne guisada was at 124-130F on steam table. Carne Guisada was reheated. Ensure all foods on the steam table are held at 135F or higher. 3-501.16(A)(1) Hot Hold (135°F or higher).

32 Cooked rice was stored in white and red tshirt bag. Ensure food is only stored in food grade containers and wrappings 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.

33 warewashing process was incorrect. Warewashing was wash, then sanitize, then rinse. Warewashing must be wash, then rinse, then sanitize for 10 seconds. Handout provided. 4-603.16 Rinsing procedures.

34 Check entire facility and ensure dead pests are cleaned up as per 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

38 Meat was thawing in a bucket at room temperature. Ensure food is thawed either under running water, in refrigerator, or as part of the cooking process per 3-501.13(B) Thawing. under running water criteria.

39 Ensure gaskets on reach in refrigerators are repaired as per 4-501.11 Good repair and proper adjustment..

37 Food in reach in coolers by back door were uncovered. Manager was instructed to add covers/lids as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

45 Debris build up was observed on the floor under and behind equipment. Ensure floor is cleaned to the baseboards on a schedule sufficient to prevent build up as per 6-501.12 Cleaning, frequency

39 Clean equipment was stored upright. Ensure clean equipment is stored inverted as per 4-903.11(B)(1) Clean equipment and utensils shall be stored stored in a self-draining position that allows air drying.

32 Dough press had duct tape wrapped around the handle. Ensure duct tape is removed and only manufacturer approved hand grips are used as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.

45 Clean debris on walls and floor behind the ice machine near the restrooms as per 6-501.12 Cleaning, frequency

31 hand sink at waitress station had a cutting board and cleaning wand in it. Hand sinks may not be used for storage 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.

45 Hole in ceiling by the 3 compartment sink must be repaired as per 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

37 Canned good must be removed from area by the mop sink. Food may not be stored next to sources of contamination as per 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.

610 CUPPLES RD
San Antonio , TX 78207

Date: 11/18/2021
Score 88

10 dishes were being sanitized in water that was at or under 25ppm. Ensure sanitizer solution is between 50 and 100 ppm. * 228.111(n)(1) Chlorine sanitizing solution

10 Knives were found in wall mounted holder with food debris on them. Ensure knives are washed, rinsed, and sanitized before placing in wall holders. * 228.113(1) Food-contact surfaces clean to sight and touch.

39 Tortilla press handle was covered in black tape. Ensure tortilla press handled is repaired to manufacturer requirements. 228.111(a) Good repair and proper adjustment..

39 Door seals on cold units were separated and torn. Ensure damaged door seals are replaced 228.111(a) Good repair and proper adjustment..

45 Ceiling in ware washing area has a large hole. Ensure ceiling is repaired. 228.186(a) Repairing. The physical facilities shall be maintained in good repair.

45 Flooring in kitchen has damaged and cracked tiles. Ensure tiles are repaired.228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

37 Food in cold units was uncovered. Ensure all food in the cold units has a lid or cover as per 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

18 A bucket of blue powder was unlabeled. Ensure all chemical containers are labeled with the common name of the chemical or cleaner inside as per * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

37 Food and drinks were stored on the floor. Ensure all food and drinks are stored 6 or more inches above the floor as per 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

45 There is aged debris build up under equipment. Facility should be deep cleaned under all equipment. Ensure floors are cleaned to the baseboards on a schedule that prevents build up. 228.186(b) Cleaning, frequency

33 Ware washing was set up incorrectly. Ensure one compartment is for soapy water, then rinse water, and finally sanitizer (bleach and water). Then items shall be air dried as per * 228.115(f) Rinsing procedures.

46 Ensure the leak under the waitress hand sink is repaired. No plumbing lines should be leaking as per 228.149(e)(2) A plumbing system shall be maintained in good repair.

37 bags of flour were stored next to and touching the service sink/mop sink. Ensure food is moved so it is not in an area where mop water may splash on the food as required by 228.69(b)(1)(B) Food storage, prohibited areas. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust, or other contamination

610 CUPPLES RD
San Antonio , TX 78207

Date: 06/17/2021
Score 84

9 MUST MAINTAIN ALL PREPARED FOODS STORED IN REFRIGERATOR COVERED/PROTECTED WHILE IN STORAGE.

21 PERSON LEFT IN CHARGE MUST HAVE CURRENT EVIDENCE OF FOOD MANAGER CERTIFICATION POSTED OR ON FILE FOR INSPECTOR VERIFICATION.

22 ALL OTHER WORKERS IN KITCHEN MUST HAVE EVIDENCE OF CURRENT FOOD HANDLER CERTIFICATION AVAILAABLE ON PREMISE.

33 THREE COMPARTMENT SINK IS DESIGNED TO BE USED/PREPARED IN THE FOLLOWING MANNER: 1). FIRST COMPARTMENT - WASH WITH SOAPY WATER..2). SECOND COMPARTMENT - RINSE WITH PLAIN WATER TO REMOVE SOAP..3). THIRD COMPARTMENT - SANITIZE WITH BLEACH IN WATER AT A 75 TO 100 PPM CONCENTRATION.

41 BULK FOOD CONTAINERS MUST BE LABELED AS TO CONTENTS.

46 MUST FURNISH REST ROOM DOORS WITH SELF CLOSING DEVICES TO ALLOW FOR AUTOMATIC SELF CLOSURE OF THESE DOORS.

19 * 228.146(c) Backflow prevention, air gap....... mUST ESTABLISH A ONE INCH AIR GAP (SPACE) BETWEEN BOTH ICE MACHINE DRAIN PIPES AND SEWER (ABOVE RIM OF SEWER FUNNEL BEHIND ICE MACHINE.

29 MUST FURNISH DISHWASHING FACILITIES WITH CHLORINE TESTING STRIPS TO DETERMINE AND MONITOR THE CHLORINE TO WATER CONCENTRATION OF FINAL SANITIZATION RINSE DURING DISH WASHING SESSIONS.

610 CUPPLES RD
San Antonio , TX 78207

Date: 06/05/2020
Score 92

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. At the time of inspection, there was broken floor tiles by the three compartment sink. The broken tiles shall be replaced and sealed to deter absorption and accumulation of food and liquid debris under the tiles

39 228.103(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. At the time of inspection, there was a broken door seal on the cold hold reach in refrigerator by the hand sink. The seal shall be repaired or replaced to ensure the unit maintains proper cold hold temperature of 41 degrees F or less

9 228.66(a)(1)(A) Preventing food and ingredient contamination. Food protected from contamination by separating, storage, preparation, holding and display. At the time of inspection, there was bulk dry food stored on a shelf with no covering. Food shall be protected from environmental contamination by covering

39 228.103(a) Equipment & utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. COLD HOLD UNITS MUST BE IN GOOD CONDITION AND MAINTAIN AN AMBIENT TEMPERATURE OF 41 DEGREES F OR BELOW

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). AT THE TIME OF INSPECTION, THE COLD HOLD UNIT BY THE HAND SINK WAS MAINTAINING AN AMBIENT TEMPERATURE OF 56 DEGREES F.