4407 BLANCO RD
San Antonio , TX 78201

Date: 08/09/2024
Score 86

39 Observed a food scooper resting in a container of water that was at ambient room temperature. Ensure that kitchen utensils that are used for food and beverage handling or preparation are stored in water that is constantly flowing, flushing, or circulating. If the water is standing, the standing water MUST reach 135 degrees Fahrenheit (F) or higher to disinfect the utensil. The hot water MUST maintain a temperature of 135 F. Ensure the following: 3-304.12(D) 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. 3-304.12(F) 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 §4-602.11(D)(7) of this title.

19 Observed a leak underneath the Wash compartment (left most compartment) of the three-compartment sink and another leak at the base of the of the left faucet fixture. These leaks NEED to be repaired/ sealed so that dirty water no longer leaks onto the clean floor below. Ensure that all kitchen and bathroom plumbing are free of leaks and in good repair. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

28 Observed cooked Egg Rolls with a preparation sticker of Thursday but it was missing the actual date (08/27/2024). The Use By date sticker should have also been placed on the black container as well (24 hours have passed). Observed another container of raw chicken missing the Use By date as well. Ensure that all containers of TCS food have the actual dates labeled on the day of the week stickers. Placing a day of the week sticker without the actual numerical date does NOT help the sticker determine whether it was from yesterday, last Thursday, or the Thursday before that. If the food came prepackaged, then the Use By date on the original packaging MUST be transferred to the container it is stored in. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as hand-made sauces and cooked TCS food, stored 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. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food.

45 Observed that the walls throughout the establishment had food debris stains, grease smudges, and oil smudges over years of operation. The Food Handler and Certified Food Mangers NEED to take a sanitizer towel and clean/ wipe away the stains on the walls. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris and trash. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

2 Observed a container of cut carrots out at ambient room temperature temping between 67 to 77 degrees Fahrenheit (F). Observed cooked Lemon chicken temping at 60 F inside of the cold hold unit it was stored in. Cut vegetables such as the carrots NEED to be placed in a shallow container and submerged in an ice bath to keep the Time/ Temperature Control for Safety (TCS) food at 41 F or lower. The cooled Lemon Chicken has to be stored in a refrigeration unit/ cold hold unit that keeps the food cold at 41 F or lower. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, cold tables, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be immediately discarded. The inspector instructed the Food Handlers to correct the following errors to help the TCS food stay below 41 F: 1) Ensure that the air conditioning inside of the establishment is working! If the internal ambient room temperature is too hot, then it shall raise the temperature inside of the refrigeration and cold hold units. The hot kitchen temperatures shall also cause these cold hold units to go down constantly (more money shall be spent repairing these units in the long run). 2) Limit the number of times Food Handlers open and close the doors and top cover of the cold hold units. The more they are opened and left open, the higher the temperature shall increase inside. 3) Do NOT overfill the containers of food inside of the cold hold units. Store TCS food in shallow containers instead of large, deep containers. TCS food takes longer to cool down and stay cold in deeper containers. 4) Do NOT overfill the cold hold unit with containers of TCS food. The more food and beverages you pack inside of the cold hold unit, the harder it becomes to retain the 41 F internal temperature. In some cases, large containers could even block the fan/ cold air circulation throughout the cold hold unit. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

27 The inspector was told at the beginning of the inspection that one of the cold hold units were down and that a service technician was working on it. The inspector observed lemon chicken temping at 60 F inside another cold hold unit that was in use during the inspection today. Ensure that all cold hold units, reach-in coolers, refrigerators, cold tables, and walk-in coolers are sufficient in number and capacity to keep Time/ Temperature Control for Safety (TCS) food and beverages below 41 F and out of the danger zone. If TCS food has been out of temperature for more than four (4) hours, then the TCS food MUST be discarded immediately. The inspector instructed the CFM to add this cold-hold unit to their list of maintenance orders. Ensure the following: 4-301.11 Cooling, heating, and holding capacities. Equipment.

22 Observed that one of the cooks was missing their Food Handler certification. The staff attempted to trick the inspector and have them take credit for another Food Handler’s certification that was NOT present. The inspector told the cook to get Food Handler certified. The inspector shall check identification cards to match the names on the Food Handler certifications. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The inspector highly recommends that the establishment holds a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The establishment and Food Handlers are responsible for renewing the certifications before they expire. New employees have thirty (30) days from their hire date to become Food Handler certified. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria.

4407 BLANCO RD
San Antonio , TX 78201

Date: 03/13/2024
Score 90

39 Observed the ice scooper stored on top of the ice machine without being on a clean tray or container/ pan. Observed the handle of one of the rice scoopers directly touching the rice it was stored in. Ensure that all food scoopers/ utensils are stored in the food with the handle above (the handles are grabbed by hands, so the handle touching a food item will contaminate it). Scoopers may also be stored in their separate bucket/ pan if the bucket/ pan is cleaned and sanitized frequently. Ensure the following: 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.

39 Observed a rice scooper/ ladle utensil stored in a container of standing water. Th temperature of the standing water was 82 degrees Fahrenheit (F). Ensure that kitchen utensils that are used for food items are stored in water that is constantly flowing, flushing, or circulating. If the water is standing, the standing water MUST be and remain at or above 135 degrees Fahrenheit (F) to disinfect the utensil. Ensure the following: 3-304.12(F) 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 §4-602.11(D)(7) of this title.

34 Observed several flies inside of the establishment. Ensure that pest control devices such as sticky fly traps or Commercial Grade Electric Traps for flying insects are placed to reduce the number of pests inside of the kitchen. These pest control devices MUST NOT be placed above food preparation or food storage areas. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. If the establishment leaves an entrance or exit open for ventilation, a self-closing, tight-fitting mesh screen door, that prevent insects and pests from entering the establishment, MUST be installed. 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. Ensure the following: 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-202.15(D) Windows or doors protected against the entry criteria. 6-202.13 Insect control devices, design and installation.

45 Observed dirty floors underneath the three-compartment sink, in the kitchen, and in the space to the left of the cold hold unit being used as dry storage. Ensure that the kitchen floors are frequently cleaned and sanitized (Bleach/ Chlorine sanitizer MUST have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers need concentrations of 200 to 400 PPM). Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris (which can attract pests). Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

10 Observed two kitchen knives stored in between the narrow gap of two cold hold units. Ensure that all food-contact surfaces of dishes and utensils are stored in a dry, clean area to prevent contamination of the surfaces before they are used to serve or prep foods. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.

42 Observed dirty/ sticky lids and handles of the bulk containers where the grains of rice are stored. Observed dirty inside surfaces of the cold hold unit being used as dry storage. Observed dirty flat grill surfaces when the wok is used and rinsed. Ensure that all Non-Food Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food, and prevent insects and rodents being attracted. Ensure the following: 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

29 Observed no testing strips at the three-compartment sink. Ensure that the three-compartment sink is always stocked with testing strips so that the staff can check if the sanitizer concentrations are within acceptable parameters (50 to 100 Parts Per Million (PPM) for Bleach/ Chlorine sanitizers, and 200 to 400 PPM for Quaternary Ammonium sanitizers). The testing strips MUST NOT be expired. Ensure the following: 4-302.14 Sanitizing solutions, testing devices.

40 Observed a wok scooper/ ladle stored inside a single-use tin food can. Single-use items may only be used once. The inspector has instructed the staff to discontinue using the tin food cans and use metal pans or buckets that can stand the heat at the wok station. Ensure the following: 4-502.13(A) Single-service and single-use articles may not be reused.

4407 BLANCO RD
San Antonio , TX 78201

Date: 12/01/2023
Score 89

29 Observed that the Bleach/ chlorine sanitizing solution of the ware washing machine was low (~ 10 Parts Per Million (PPM)). 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.

28 Observed Ready to Eat (RTE) food within the walk-in cooler and containers of beverages made from scratch inside the Pepsi refrigerator missing preparation dates and Use By dates. Ensure that any Time/ Temperature Control for Safety (TCS) food items or beverages, such as hand-made salsas or sauces, made within the establishment are given a label that states the Common Name of the Food (to identify the food within the container), the preparation date, and a Use By date within twenty-four (24) hours of storage on site. 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. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

29 Observed no thermometer in the Pepsi refrigerator and other cold holds that contained Time/ Temperature Control for Safety (TCS) foods. Ensure all cold holds, coolers, refrigerators, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the cooler so that food handlers can check if the cooler is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F)). Ensure the following: 4-302.12(A) Food thermometers provided and accessible.

45 Observed that the floors of the dry storage area were dirty with spilled food debris. Ensure that all kitchen walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris (which can attract pests). Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs..

42 Observed that the bottom surfaces of a reach-in cooler was dirty. Observed that the drying racks for the ware washing machine were dirty. Observed that the outside of the ice machine was dirty. Observed that the inside of the frying station (mechanical compartment) and inside of the oven were dirty. Ensure that all Non-Food Contact Surfaces are cleaned and sanitized with Bleach/ Chlorine solutions that have a concentration of 50 to 100 Parts Per Million (PPM), or with Quaternary Ammonium solutions with concentrations of 200 to 400 PPM. This shall prevent the growth of pathogenic microorganisms that can contaminate food, and prevent insects and rodents being attracted. Ensure the following: 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

2 Observed that egg rolls stored inside a cold hold were temping at: 50 degrees Fahrenheit (F), 51 F, and 52 F. The inspector instructed the staff to salvage the food by moving it to another cold hold that kept the food at 41 F or lower, or it must be discarded. Ensure that all Time/ Temperature Control for Safety (TCS) food items and beverages are kept at a temperature of 41 degrees Fahrenheit (F) or lower inside cold holds, coolers, reach-in coolers, refrigerators, and walk-in coolers. If a TCS food item is kept at temperatures above 41 F for more than four (4) hours, then they MUST be discarded immediately. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).

27 Observed that the internal temperature of a cold hold unit was above 41 degrees Fahrenheit (F). The staff emptied the cold hold and have placed a maintenance order to return the cold temperature. Ensure that all cold holds, coolers, refrigerators, freezers, and walk-in coolers are maintaining an internal temperature of 41 F MINIMUM. Temperatures above 41 F may be caused by Food Handlers constantly opening and closing the cold hold unit, loose/ broken gaskets/ seals, or the cold hold may have an internal mechanical issue (example: changing the thermostat). Ensure the following: 4-301.11 Cooling, heating, and holding capacities. Equipment.

4407 BLANCO RD
San Antonio , TX 78201

Date: 06/16/2023
Score 91

9 Observed raw beef stored in the same container as Ready to Eat (RTE) prepackaged beef, above raw fish in a freezer. Observed raw chicken stored alongside produce such as lettuce in the cooler. Ensure the following: Observed 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

28 Observed trays of lemon chicken without a use by date. Observed cut raw chicken in a container in the cooler without a use by date. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

37 Observed dusty fan frame in walk-in cooler where whole produce are stored without a cover. Ensure the following: 3-307.11 Preventing contamination from other sources. Miscellaneous sources of Contamination.

37 Observed packaged single use utensils not raised six inches above the floor. Observed sauce buckets in the walk-in cooler not raised six inches above the floor. Ensure the following: 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

45 Ensure the wall behind the hot hold area is cleaned/ sanitized and free of stains and built-up food debris. Ensure the following: 6-501.12 Cleaning, frequency and RESTRICTIONs.

37 Observed raw chicken container without a cover or wrapping in the cooler. Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

36 Observed dirty cloths used to wipe down stations. Ensure the cloth is replaced each time it gets visibly/ heavily soiled. Ensure the following: 3-304.14(D) Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil.

39 Observed a rice scooper handle touching the rice rather than the handle sticking out from the rice and not touching the food. Ensure the following: 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.

4407 BLANCO RD
San Antonio , TX 78201

Date: 02/15/2023
Score 89

37 Food items in cold hold units not covered with lids or wrappings. Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed rice and soy sauce containers directly on the floor. Ensure all food is 6" or more above the floor. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

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

45 Observed door hinge for walk-in cold hold unit using a screw driver to keep the door attached to the hinge. Observed a broken handle for the walk in cooler. Walk in cooler is not in good repair but holding the required temperature of 41F and below. Ensure that facility is maintained in proper repair. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

9 Observed raw shelled eggs stored directly above vegetables in the cold hold unit. Ensure all raw products are stored below non-raw/non-TCS food items. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.

28 Observed "Thursday" stickers on all food in the walk in. Employee stated the food had been prepared yesterday (2/14/23 Tuesday) Ensure accurate date markings are evident on all food items with discard dates of 6 days or less after the prep date. 3-501.17(A) Date marking prepare on site RTE/ TCS food.

42 Observed debris throughout the kitchen. Ensure all non-food contact surfaces are kept clean to sight and touch. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-101.19 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.

34 Observed multiple dead roaches throughout the dining area and dry good storage area. Ensure the dead pests are removed as needed. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests.

47 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.

4407 BLANCO RD
San Antonio , TX 78201

Date: 07/26/2022
Score 94

45 Observed door hinge for walk-in cold hold unit using a screw driver to keep the door attached to the hinge. Ensure that facility is maintained in proper repair. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

9 Observed raw beef and raw chicken on the same shelf in reach-in cold hold unit. Ensure that raw foods are separated by type. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.

37 Food items in cold hold units not covered with lids or wrappings. Ensure the following: 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 Observed heavy grease accumulation on rice cooker and other equipment. Ensure equipment is regularly cleaned to prevent accumulation of food residues. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

4407 BLANCO RD
San Antonio , TX 78201

Date: 03/25/2022
Score 95

37 Observed food items in cold hold units not covered with plastic or lids. Ensure that food items are covered while being stored at all times. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

10 Observed knives being stored between two cold hold units in prep area and were soiled once pulled out. Ensure that all food contact surfaces area cleaned to site and touch. 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.

39 Observed rice being scooped for serving with a plate. Ensure that a utensil with a handle is used when scooping food. 3-304.12(A) 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 (B) of this section, in the food with their handles above the top of the food and the container.

39 Observed build up of mold like residue in ice machine. Ensure that ice machine is clean regularly to avoid build up of debris or residues. 4-602.11(E)(4) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned: in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (a) at a frequency specified by the manufacturer; or (b) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

37 Observed bulk bag of carrots and buckets of soy sauce stored on floor in walk in cold hold unit. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

4407 BLANCO RD
San Antonio , TX 78201

Date: 09/08/2021
Score 90

22 ALL KITCHEN WORKERS MUST HAVE EVIDENCE OF CURRENT FOOD HANDLER CERTIFICATION AVAILABLE ON PREMISE.

31 MUST MAKE EMPLOYEE KITCHEN HAND SINK READILY ACCESSIBLE AND FURNISHED WITH HAND SOAP AND PAPER TOWELS AT ALL TIMES - NO OBSTACLES TO ITS EASY REACH.

41 ORIGINAL CONTAINERS WITH NON-ERASABLE PERMANENT ORIGINAL LABELS SUCH AS SOY SAUCE MUST NOT BE REUSED FOR STORAGE OF OTHER UNRELATED PRODUCT.

36 MUST MAINTAIN WIPING CLOTHS IN A SOLUTION OF SANITIZER FOR FREQUENT SANITIZATION OF KITCHEN WORK SURFACES.

29 ALL REFRIGERATORS MUST BE FURNISHED WITH THERMOMETERS WHERE MISSING AND MAKING SURE THESE ARE PROPERLY CALIBRATED.

30 POSTED FOOD ESTABLISHMENT PERMIT HAS EXPIRED AS 9/30/2020 - MUST RE-NEW FOOD PERMIT IMMEDIATELY AND/OR CONTACT THE CITY OF SAN ANTONIO FINANCIAL SERVICES DEPARTMENT AT 210-207-8732 OR GO IN PERSON TO THE HEALTH DEPARTMENT DESK AT 1901 S. ALAMO TO CLARIFY THIS IMPORTANT MATTER.

4407 BLANCO RD
San Antonio , TX 78201

Date: 04/28/2021
Score 86

21 PERSON IN CHARGE MUST HAVE CURRENT EVIDENCE OF FOOD MANAGER CERTIFICATION READILY AVAILABLE ON PREMISE.

22 AL OTHER EMPLOYEES OTHER THAN MANGEMENT MUST HAVE CURRENT EVIDENCE OF FOOD HANDLER CERTIFICATION READILY AVAILABLE ON PREMISE.

29 MUST FURNISH ALL REFRIGERATORS WITH PROPERLY WORKING THERMOMETERS - CALIBRATE PRESENT METAL ONES OR REPLACE WITH NEW PROPERLY WORKING THERMOMETERS.

31 MUST MAKE EMPLOYEE KITCHEN HAND SINK READILY ACCESSIBLE - FREE OF OBSTACLES - FOR FREQUENT USE AT ALL TIMES.

36 MUST MAINTAIN WIPING CLOTHS IN A SOLUTION OF SANITIZER FOR FREQUENT SANITIZATION OF KITCHEN WORK SURFACES.

45 FOCAL FLOOR AREAS IN HARDER TO GET AT LOCATIONS, CORNERS, BETWEEN ACCUMULATED UNNECESSARY ITEMS, ETC., ARE IN NEED OF CLEANING.

41 MUST LABEL BULK FOOD CONTAINERS AS TO CONTENTS.

43 MUST SHIELD LIGHT BULBS ABOVE DRY STORAGE AREA.

45 MUST MAINTAIN PREMISE FREE OF UNNECESSARY ARTICLES TO ALLOW FOR EASIER CLEANING.

41 ORIGINAL CONTAINERS WITH NON-ERASABLE PERMANENT ORIGINAL LABELS SUCH AS SOY SAUCE PRODUCTS MUST NOT BE REUSED FOR STORAGE OF OTHER UNRELATED PRODUCTS.

27 WALK-IN REFRIGERATOR IS GIVING VARIOUS STORED PRODUCT TEMPERATURES OF BETWEEN 41'F AND 46'F AND WITH AMBIENT TEMPERATURE READINGS OF 43'F TO 46'F. THIS INDICATES REFRIGERATING UNIT INSIDE WALK-IN MAY NEED SERVICING TO ALLOW FOR A MORE CONSISTENT 41'F OR LOWER INTERIOR TEMPERATURE AT ALL TIMES.

4407 BLANCO RD
San Antonio , TX 78201

Date: 08/18/2020
Score 94

29 * 228.108(b) Food thermometers provided and accessible. ALL REFRIGERATORS AND FREEZERS MUST BE PROVIDED WITH A WORKING MANUAL THERMOMETER. *MISSING THERMOMETERS INSIDE REACH IN COOLERS.*

37 228.66(a)(1)(F) Food shall be protected from cross contamination by protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened.

40 228.124(a)(3) Single-service/ single-use articles kept in the original protective package or other means of protection. 228.125(a)(1) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. MAINTAIN ALL SINGLE USE UTENSILS IN A PROTECTIVE DISPENSING CONTAINER IN THE MANNER IN WHICH ONLY THE HANDLES ARE PRESENTED AND ARE HANDLED ONLY BY HANDLES. ESTABLISHMENT USING UNWRAPPED SINGLE USE EATING UTENSILS AND BEING HELD IN A HORIZONTAL MANNER IN A DISPENSING UTENSIL

39 228.114(a)(5)(B) Surfaces of utensils and equipment contacting food that is not time/temperature control for safety shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles. ALL THE SURFACES OF THE DISPENSING UTENSILS, BEING HELD INSIDE THE BULK FOOD CONTAINERS, MUST BE WASHED AND SANITIZED ON A REGULAR BASIS, WHEN DEBRIS ACCUMULATION IS PRESENT, OR AT LEAST EVERY 24 HOURS

41 228.66(b) Food storage containers, identified with common name of food..

4407 BLANCO RD
San Antonio , TX 78201

Date: 07/08/2020
Score 79

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. * 228.114(a)(3) TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours.

14 * 228.38(d) When to wash. (1) after touching bare human body parts other than clean hands and clean, exposed portions of arms; P [14] (2) after using the toilet room; P [14] (3) after caring for or handling service animals or aquatic animals as specified in §228.44(2); P [14] (4) except as specified in §228.42(b) after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; P [14] (5) after handling soiled equipment or utensils; P [14] (6) during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P [14] (7) when switching between working with raw food and working with ready-to-eat food; P [14] (8) before donning gloves to initiate a task that involves working with food; P [14] and (9) after engaging in other activities that contaminate the hands. P [14] INSPECTOR ARRIVED AT OPENING OF ESTABLISHMENT. DURING INSPECTION, INSPECTOR DID NOT WITNESS ANY OF THE FOOD PREPARATION EMPLOYEES ENGAGED IN ANY TYPE OF HAND WASHING

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food.(A) the day the original container is opened in the food establishment shall be counted as Day 1; Pf [28] and (B) the day or date marked by the food establishment may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on food safety. Pf [28]

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. DO NOT USE THE HANDSINK FOR ANY OTHER PURPOSE OTHER THAN HANDWASHING. DO NOT STORE ANY MATERIALS/ITEMS THAT BLOCK THE ACCESS OF HAND SINK

37 228.106(c)(1) Dispensing equipment, protection of equipment and food designed. 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 228.101(i) 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. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. SWEEP,MOP,CLEAN BEHIND, IN-BETWEEN, AND BELOW ALL IN PLACE EQUIPMENT

43 228.177(1) The light intensity shall be at least 108 lux (10 foot candles). REPLACE ALL NON-FUNCTIONING LIGHT BULBS/TUBES IN THE KITCHEN AND 3-COMPARTMENT SINK AREA

47 228.175(e) Handwashing signage. (e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. MISSING HANDWASHING SIGNAGE INSIDE MENS RESTROOM

37 228.70(b)(1) Condiments protected from contamination. PREPACKAGED CONDIMENTS MUST BE PROTECTED FROM CROSS CONTAMINATION BY STORING MANUFACTURED PREPACKAGED CONTAINERS, AND SINGLE USE CONTAINERS FILLED ON SITE, IN A COVERED CONTAINER OVER NIGHT

19 * 228.273(a) Backflow Prevention. The plumbing system shall preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose bib, by: providing an air gap between the water supply inlet and the flood level rim of a plumbing fixture, equipment, or nonfood equipment that is at least twice the diameter of the water supply inlet and not less than 25 mm (1 inch). NO AIR GAP PRESENT BETWEEN THE TOP OF THE WAREWASHING MACHINE DRAIN AND THE FLOOR DRAIN

23 * 228.143(b) Water pressure. WATER PRESSURE AT THE ONLY HANDSINK IN KITCHEN HAS A VERY POOR/LOW PRESSURE DELIVERY. MUST REPAIR TO CODE

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.

4407 BLANCO RD
San Antonio , TX 78201

Date: 01/17/2020
Score 84

34 Drive-thru window must remain closed when not in use. 228.174(e)(4) Windows or doors protected against the entry criteria.

35 Unapproved drink containers found around several work stations throughout kitchen. Corrective Actions: Designated employee beverage areas or approve container near work area. Approved containers have a straw and lid system that does not require hand contact near the mouthpiece. Drinks should be stored below or away from workstations.

45 General cleaning to include walls, floors, ceilings, plumbing lines, and conduit lines is required. 228.186(b)(1)Cleaning, frequency and RESTRICTIONs.The physical facilities shall be cleaned as often as necessary to keep them clean

42 Detail cleaning is required of most equipment in kitchen. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

31 All handwashing sinks should be fully stocked with soap and paper towels. * 228.175(b) Handwashing cleanser, availability. * 228.175(c) Hand drying provision..

43 Dry good storage area requires lighting. 228.177. Lighting Intensity. The light intensity shall be: (1) at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; [43]

27 Cooked food was being cooled with ice cubes in product. 228.75 (F) adding ice as an ingredient;

9 Raw food products in refrigeration units and preparation lines should be arrange a manner which reduces the possibility of cross-contamination from the different meats types. Review handouts given. * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented.

10 Sanitizer concentration was below 50 Cl/ppm for the dishwasher. * 228.118(3)(D) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in §228.2(125) of this title (relating to Definitions).

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. (2) cloths in-use for wiping counters and other equipment surfaces shall be: (A) held between uses in a chemical sanitizer solution at a concentration of 50-100 ppm/Cl or 200-400 Quat/ppm.