2415 MAIN AV N
San Antonio , TX 78212

Date: 08/22/2024
Score 90

19 Observed that the plumbing lines under the three-compartment sink was knocked loose and shall have to be reattached. The dirty water does spill onto the floor, but the floor is sloped, and it drains into the floor drain. Ensure that all kitchen and bathroom plumbing are free of leaks and in good repair. The CFM has placed a maintenance order to have the plumbing lines reattached or replaced. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

19 Observed that the handwash sink to the right of the kitchen office has a plumbing pipe that is too close to the top of the floor drain. The inspector instructed the staff to raise the plumbing line or place a sealed/ painted piece or wood or a solid stone underneath so that the plumbing line maintains the one-in air gap. The Certified Food Manager (CFM) stated that he shall zip tie the plumbing pipe to a nearby pipe so that it is always one inch above the floor. Ensure the following: 5-202.13 Backflow prevention, air gap.

10 Observed that the dishes being run through the ware washing machine were being sanitized with a Bleach/ chlorine sanitizer that had an initial concentration of 10 Parts Per Million (PPM). The CFM primed the ware washing machine and the new concentration was reading 25 PPM. The CFM has called the service technician to come out and repair the machine so that it dispenses chlorine sanitizer with a concentration of 50 to 100 PPM. Ensure that food-contact surfaces of dishes and utensils are being sanitized with Bleach/ Chlorine sanitizers that have a concentration of 50 to 100 Parts Per Million (PPM). If the concentration of the sanitizer is too low when it goes through the ware washing machine, then leftover harmful microscopic bacteria may contaminate the next Time/ Temperature Control for Safety (TCS) food placed onto the plate. The CFM shall Wash and Rinse the dishes at the ware washing machine, and then Sanitize them in one of the compartments of the three-compartment sink. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.

26 Observed raw salmon and the inspector asked the CFM if they ever undercook any raw meats or eggs. The CFM stated that salmon is cooked medium to medium-rare, but mostly cooked to 145 degrees Fahrenheit (F). The establishment offers eggs sunny side-up or over easy. The establishment also serves steak medium. If the establishment serves undercooked or raw food, then they are REQUIRED to post a Consumer Advisory notice either on the menus, on paper notices posted along the walls of the restaurant, or on table tents. The Consumer Advisory should read: "Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness, especially if you have certain medical conditions. At-Risk groups include pregnant women, children, older adults, and persons with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes)". The Food Permit holders MUST inform the consumers of the significantly increased risk through Disclosure and Reminder via: menu advisories, a placarded listing of available choices, a table tent, a brochure, or other effective written means. The establishment saying it verbally does NOT count as a form of disclosure and reminder. The inspector shall give the establishment until the NEXT routine food establishment inspection to post the Consumer Advisory notices. Ensure the following: 3-603.11(A) Consumer Advisory--when needed. 3-603.11(B)(2) Consumer Advisory Disclosure---asterisking. 3-603.11(C) Consumer Advisory--Reminder specifications.

29 Observed a red sanitizer bucket in the back of the kitchen with a Quaternary Ammonium sanitizer reading between 0 to 150 PPM. The inspector instructed the staff to change out the bucket with new sanitizer. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces and nonfood-contact surfaces. If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes. If the concentration is too low, then the surfaces shall not be disinfected, and the growth of pathogenic microorganisms shall contaminate the next food item that is placed. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

2415 MAIN AV N
San Antonio , TX 78212

Date: 03/21/2024
Score 95

19 Observed a white PVC plumbing pipe from the kitchen two-compartment sink NOT have an air gap of at LEAST one inch (1”). Observed several bar plumbing pipes too close to the top of the floor drain or going into the square floor drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the grating of the floor 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 drain). 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 come from appliances such as ice machines and cold holds. Ensure the following: 5-202.13 Backflow prevention, air gap.

28 Observed a container of sliced pineapples missing the Use By date (only had preparation date of 03/19/2024). Observed a large bag of salsa inside the walk-in cooler with a preparation date labeled on the bag (03/18/2024), but there was no Use By date labeled. Ensure that the Use By date is labeled on a container of Time/ Temperature Control for Safety (TCS) food within twenty-four (24) hours from the moment it is placed inside of the cold hold unit or walk-in cooler. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverage, such as hand-made salsas or sauces, made within the establishment are given a preparation date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. The TCS food item or beverage MUST be discarded after seven days at the end of the shift (7 days: day of preparation and six days after that). Ensure that the dates are correct. One of the cooks placed Use By dates on the containers of TCS foods missing the sticker label. The CFM instructed the food handlers to label the Use By dates on the bags and containers of food. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

2415 MAIN AV N
San Antonio , TX 78212

Date: 12/05/2023
Score 100

2415 MAIN AV N
San Antonio , TX 78212

Date: 06/21/2023
Score 97

18 Observed a chemical spray bottle under the three-compartment sink without a label or writing in marker to properly identify the chemical. Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.

2415 MAIN AV N
San Antonio , TX 78212

Date: 02/16/2023
Score 95

2 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

27 4-301.11 Cooling, heating, and holding capacities. Equipment.

2415 MAIN AV N
San Antonio , TX 78212

Date: 01/05/2023
Score 99

35 2-402.11 Hair Restraints effective.

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

2415 MAIN AV N
San Antonio , TX 78212

Date: 08/25/2022
Score 96

28 Observed prepared foods in walk in cooler with preparation dates only. A use by, sell or discard date must be labeled if food is held for more than 24hrs not to exceed 7 days. * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.(g) Ready-to-eat, time/temperature control for safety food, date marking. (6) of this subsection, refrigerated, ready-to-eat, time/temperature control for safety (TCS) food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5 degrees Celsius (41 degrees Fahrenheit) or less for a maximum of 7 days. The day of preparation shall be counted as day 1.

47 Ensure that all food manager certifications are posted. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location.

34 Observed glue paper fly trap installed directly over meat slicer. Ensure that pest control devices are not located over a food preparation area 6-202.13 Insect control devices, design and installation.

2415 MAIN AV N
San Antonio , TX 78212

Date: 05/12/2022
Score 98

37 Observed food items in walk-in cold hold unit stored on the floor. Ensure the following. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

47 Ensure that food manager certifications is posted to be viewed by customers. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location.

2415 MAIN AV N
San Antonio , TX 78212

Date: 01/05/2022
Score 98

29 FINAL RINSE THERMOMETER ON HOT TEMP DISH MACHINE NOT WORKING - MUST BE REPLACED IN ORDER TO DETERMINE A 180'F OR HIGHER SANITIZATION RINSE TEMPERATURE WHEN DISH MACHINE IN USE AS PER 4-204.115(A) Ware washing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank......UPRIGHT KITCHEN REFRIGERATOR WHERE INDICATED ALSO IN NEED OF A PROPERLY WORKING THERMOMETER. 4-502.11(C) Food thermometers--maintained, good repair. 4-203.11 Food thermometers--accurate, ±2 degrees Fahrenheit.

2415 MAIN AV N
San Antonio , TX 78212

Date: 08/06/2021
Score 97

9 Observed raw eggs stored next to ready to eat food such as orange juice. Ensure raw eggs are stored properly as per * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.**Provided Food storage chart**

2415 MAIN AV N
San Antonio , TX 78212

Date: 04/21/2021
Score 100

2415 MAIN AV N
San Antonio , TX 78212

Date: 08/07/2020
Score 96

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Ensure all personal beverages have a spill proof lid and placed in a designated area away from food.

35 Place all personal items -phones, bags in a designated area.

15 Observed food handler handle ready to eat foods-limes, tomatoes without additional barriers. Utilize deli tissue, tongs, gloves or alternative equipment or additional training and documentation when handling ready to eat foods. * 228.65(a)(2) Bare hands contact with ready-to-eat foods.

2415 MAIN AV N
San Antonio , TX 78212

Date: 12/11/2019
Score 97

15 Observed food handlers handle ready to eat foods (salad-lettuce) without any additional barriers. All ready to eat foods must be handled with additional barriers or equipment such as tongs, spatulas, gloves, deli tissue or alternative. Foods discarded. * 228.65(a)(2) Bare hands contact with ready-to-eat foods.