7306 MILITARY DR W
San Antonio , TX 78227

Date: 02/18/2025
Score 83

24 Observed prepackaged brown ice pops stored inside of a freezer unit in the customer self-serve area. The brown ice pops had not labeling or sticker labels that had the required information. Ensure that packaged food and beverages placed in a self-serve area of the establishment (where customers may grab the food and take to the register), are given a sticker label that states the five following criteria: 1. Common Name of the food item or beverage. 2. Name of the business/ establishment 3. Full Address of the kitchen where the food item or beverage was prepared/baked. 4. List of Ingredients (from the ingredient that compromises most of the food item, to the ingredient with the lowest amount comprising the dish) 5. Allergens If the food products are produced by another licensed food establishment, then that food establishment MUST provide the labels and a copy of their State Manufacturing License. To begin the process of getting a State Manufacturing License, please call: (512) 834-6626. The establishment has the option to store the packaged food behind the front counter (out of customer reach) so that they do not have to place the labeling (ONLY IF PREPARED ON SITE). The establishment MAY NOT PURCHASE packaged food or beverages from cottage food vendors or from vendors that prepare the food or beverages at a private home/ residence. All food and beverages MUST be purchased from a Licensed Food Establishment. Ensure the following: 3-602.11(A) Food packaged in a establishment, shall be labeled as specified in law. 3-602.11(B)(4) Label include the name and place of business of the manufacturer, packer, or distributor. 3-602.11(B)(2) Label include if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order.

39 Observed an ice cream scooper resting in water that had temperatures of 70 to 72 degrees Fahrenheit (F) at the beginning of the inspection, and then 118 F near the end. Observed two different tongs placed in water that had an ambient room temperature (73 to 75 F). 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.

31 Observed the lid of a crock pot stored inside of the handwash sink located behind the front counter. Observed a blue lid stored in the kitchen handwash sink near the ice machine. Observed that the hand soap at the front handwash sink feel watered down. Observed no hand soap inside of the bathroom handwash sink. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. The hand soap CANNOT be a bar of soap, liquid dish soap, or hand sanitizer. It MUST be liquid or foam hand soap. Ensure that the basins of the handwash sinks are kept clear. Handwash sink should only be used to wash hands, NOT for storing items, storing dishes/ utensils, washing/ rinsing dishes, or filling up red sanitizer buckets with water. Ensure that the handwash sinks are NOT blocked off. They MUST be accessible during all hours of operation. Ensure the following: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 6-301.11 Hand washing cleanser, availability.

39 Observed that the handle for a long scooper used for shaved ice was touching the shaved ice directly. Observed that a measuring cup handle was touching the diced pineapple and peaches it was stored in. Ensure that all food scoopers/ utensils, such as ice scoopers and bulk ingredient scoopers, 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 Washed, Rinsed, and Sanitized every two to four hours during hours of operation. Single-use bowls or cups may NOT be used to scoop ingredients. 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.

40 Observed a single-use spoon used to scoop chile powder for Elotes. The inspector educated the staff that single-use items may only be used once and then they MUST be discarded. It is best if they use a reusable metal or food-grade plastic spoon. Ensure that single-use dishes and utensils are only used once and replaced if Food Handlers wish to scoop the container of food again. Ensure the following: 4-502.13(A) Single-service and single-use articles may not be reused.

3 Observed corn inside of a crock pot temping between 84 to 101 F. The staff stated that they began heating the corn up since 01:30 PM. The inspector instructed the staff to turn up the temperature settings so that the corn has an internal temperature of 135 F or higher. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds, warming racks, steam tables, ovens, and steamers. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).

28 Observed a container of diced pineapple and peaches that was prepared yesterday at 01:30 PM according to the staff on site. Observed bottles of portioned mayonnaise and sour cream that were missing prep and Use By dates. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as opened packages of dairy, cut fruits and vegetables, and opened packages of TCS ingredients 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. Any TCS food that has gone over the labeled Use By date shall be discarded on the NEXT routine food establishment inspection. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food.

7 Observed white fuzzy substances growing on a strawberry within the packaging. The staff shall have to discard all the strawberries that have made direct contact with the white fuzz. Ensure that all food and beverages are in good condition, unadulterated, and safe to consume. Any food that shows signs of adulteration or contamination via sight NEEDS to be discarded immediately (example: begins to grow mold or other unidentifiable substances). Any Time/ Temperature Control for Safety (TCS) food or beverage that has gone past the Use By date MUST be discarded immediately. Any food item that has a foul smell that is NOT normal MUST immediately be discarded. This shall prevent further contamination of foods stored nearby. The establishment MUST honor the Use By dates they write down on the plastic wrap or on the sticker label. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.

34 Observed a sticky trap for flies and flying pests stored directly above the Sanitize compartment of the three-compartment sink. The inspector reminded the staff that insect control devices CANNOT be stored above food storage areas, food preparation areas, clean dishes, and single-use item areas. Ensure that all insect control devices and traps are stored in an area where food preparation does NOT occur, where food and beverages are NOT stored, or where dishes are being washed/ stored. Ensure the following: 6-202.13 Insect control devices, design and installation.

42 Observed black substances growing on the inside ceiling of the ice machine. The inspector told the CFM that they MUST use a sanitizing towel to wipe away all substances that begin to form on the ceiling and inside wall surfaces. Ensure that all Nonfood 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. 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.

34 Observed daylight peer through the right side of the exit door. The establishment shall have to install new weather-stripping to prevent daylight from shining through. All exits and entrances MUST be self-closing and tight-fitting (no daylight should shine/ peer through the doorframe). This shall reduce the points of entry for pests. Ensure the following: 6-202.15(A) Outer openings, protected.

46 Observed that the ventilation inside of the bathroom was NOT working or turned on. Please have a maintenance crew member come in to repair the ventilation so that foul odors are being removed from the bathroom. Ensure that all bathroom air vents are in good repair and removing all foul odors.

7306 MILITARY DR W
San Antonio , TX 78227

Date: 09/20/2024
Score 93

34 Observed light entering the establishment from the back door. Ensure the weather strip is repaired or replaced so that no light may enter the establishment. 6-202.15(D) Windows or doors protected against the entry criteria.

21 Observed food manager certifications posted but the only employee who was working at the time of the inspection did not have a valid food manager certification. Ensure that every employee involved in food handling and left in charge and working during all hours of operation obtains a valid food manager certification. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12.

22 Observed food handler certifications posted but the only employee who was working at the time of the inspection did not have a valid food handler certification. Ensure that every employee involved in food handling and working during all hours of operation obtains a valid food handler certification. 228.31(d) Food Handler Training criteria.

39 Observed a missing panel of the ice machine that protects the water and ice from possible contamination. Ensure the ice machine is repaired or replaced. 228.222(d)(2) Location and installation. Equipment shall be located and installed and cleaned in a way that prevents food contamination and that also facilitates cleaning of the temporary food establishment. Observed utensils sitting in room temperature water. Ensure the utensils reside in water that is at least 135F when not in active food prep or dispense. 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.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.

7306 MILITARY DR W
San Antonio , TX 78227

Date: 02/20/2024
Score 85

10 Observed food build up in the water for utensils. Ensure the water is routinely changed out and maintained clean and clear. 4-602.11(C) TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours.

19 Observed all left side of the three compartment sink leaking water below in to a bucket on the floor. The sink must be repaired and may not leak any water from it. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

28 Observed multiple cut up fruit food items in the walk in cooler and cold hold units that were made the day before or earlier with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

31 Observed hand sink occupied with dishes at the beginning of the inspection. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

34 Observed light entering the establishment from the back door. Ensure the weather strip is repaired or replaced so that no light may enter the establishment. 6-202.15(D) Windows or doors protected against the entry criteria.

39 Observed a missing panel of the ice machine that protects the water and ice from possible contamination. Ensure the ice machine is repaired or replaced. 228.222(d)(2) Location and installation. Equipment shall be located and installed and cleaned in a way that prevents food contamination and that also facilitates cleaning of the temporary food establishment.

39 Observed utensils sitting in room temperature water. Ensure the utensils reside in water that is at least 135F when not in active food prep or dispense. 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.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.

46 Ensure the restroom door is self closing. 6-501.19 Closing toilet room doors.

47 8-304.11(K) Notification of the most recent inspection report is available upon request.

7306 MILITARY DR W
San Antonio , TX 78227

Date: 09/21/2023
Score 77

10 Observed food build up in water for utensils. Ensure the water is routinely changed out and maintained clean. 4-602.11(C) TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours. Observed mold like residue build up inside the ice machine. Ensure all food contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch.

39 Observed a missing panel of the ice machine that protects the water and ice from possible contamination. Ensure the ice machine is repaired or replaced. 228.222(d)(2) Location and installation. Equipment shall be located and installed and cleaned in a way that prevents food contamination and that also facilitates cleaning of the temporary food establishment. Observed ice scoop stored on top of beer box. Ensure the ice scoop is stored in a proper area at all times. 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.

29 4-302.12(A) Food thermometers provided and accessible. Ensure thermometers are available for inside of equipment. Observed expired sanitizing test strips. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired.

31 Observed paint brush, scraper and a few roaches residing in the hand sink. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

34 Observed light entering the establishment from the back door. Ensure the weather strip is repaired or replaced so that no light may enter the establishment. 6-202.15(D) Windows or doors protected against the entry criteria. Observed numerous live and dead roaches throughout the establishment. Ensure professional pest control reports are provided. Observed large amounts of harboring conditions in the kitchen and in the rooms behind the kitchen. The establishment must be free of harboring conditions. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions.

37 Ensure all food items are stored with tops or covers at all times. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

39 Observed utensils sitting in room temperature water. Ensure the utensils reside in water that is at least 135F when not in active food prep or dispense. 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.

46 Ensure the restroom door is self closing. 6-501.19 Closing toilet room doors.

28 Observed multiple cut up fruit food items in the walk in cooler and cold hold units that were made the day before or earlier with no date labels. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food.

45 Establishment must be thoroughly cleaned (door handles of walk in coolers, etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs..

47 8-304.11(K) Notification of the most recent inspection report is available upon request.

18 Observed ortho orthene tracking powder fire ant killer used along the walls of the establishment. Ensure that tracking powders are NEVER used in the kitchen/establishment. ORTHENE IS NOT ALLOWED AS AN APPROVED CHEMICAL OR PEST CONTROL IN THE ESTABLISHMENT. Raid is also not an approved pest control measure. Ensure all toxic chemicals are disposed of properly. 7-202.11(A) Approved Poisonous/toxic materials or chemicals. 7-206.13(A) Tracking powders prohibited.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed soiled shelving and racks in kitchen where dishware and utensils are soiled. Ensure holding areas for utensils and dishes is smooth, non-absorbent, and easily cleanable. Ensure areas are frequently cleaned.

19 Observed all three compartments of the sink leaking water below in to buckets and on the floor. The sink must be repaired and may not leak any water from it. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.

40 Observed single use to go containers stored next to open bottle of orthene pest killer. 4-904.11(A) 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.

7306 MILITARY DR W
San Antonio , TX 78227

Date: 03/29/2023
Score 83

10 Observed food build up in water for utensils. Ensure the water is routinely changed out and maintained clean. 4-602.11(C) TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours.

29 4-302.12(A) Food thermometers provided and accessible. Ensure thermometers are available for inside of equipment.

31 Observed bottle of bleach sitting in the hand sink at the time of the inspection. Ensure the hand sink is used for hand washing purposes only. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

34 Observed light entering the establishment from the back door. Ensure the weather strip is repaired or replaced so that no light may enter the establishment. 6-202.15(D) Windows or doors protected against the entry criteria.

18 Observed chemical bottles stored directly on top of the ice machine and among the food prepping counters. Ensure all chemicals are stored in a designated area for chemicals at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly.

37 Ensure all food items are stored with tops or covers at all times. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

46 Ensure the restroom doors are self closing. 6-501.19 Closing toilet room doors.

15 Observed employee bare hand contact with RTE fruit. Ensure a protective barrier is worn before handling rte foods. 3-301.11(B) Bare hands contact with ready-to-eat foods.

39 Observed utensils sitting in room temperature water. Ensure the utensils reside in water that is at least 135F when not in active food prep or dispense. 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.

7306 MILITARY DR W
San Antonio , TX 78227

Date: 08/15/2022
Score 89

10 4-602.11(C) TCS food equipment food-contact surfaces & utensils shall be cleaned at least every four hours. Observed food buildup on inside of chili container.

29 4-302.12(A) Food thermometers provided and accessible. Ensure thermometers are available for inside of equipment.

28 3-501.17(A) Date marking prepare on site RTE/ TCS food. Ensure food items stored for longer than 24hours are date stamped with the prep date and the discard date.

39 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.

41 3-302.12 Food storage containers, identified with common name of food..

42 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

39 4-501.11 Good repair and proper adjustment..

37 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor.

37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

7306 MILITARY DR W
San Antonio , TX 78227

Date: 12/13/2021
Score 90

31 * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.

32 * 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. Observed counters with duct tape on them Ensure that duct tape is removed and food contact surfaces are in good repair; smooth, non-absorbent and easily cleaned

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed chopped produce in cold-hold and reach-in with out proper coverings Ensure that food is protected from cross contamination by being stored with proper coverings

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. Observed ice scoop with handle laying on ice Ensure that ice scoop is stored with handle above ice.

41 228.66(b) Food storage containers, identified with common name of food.. Observed bottles of chili, chamoy and mayonnaise not identified with common name Ensure that food storage containers are labeled with common name

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed duct-tape on floor in serving area. Ensure that floor is smooth, durable and easily cleanable

23 * 228.143(c) Does the establishment have sufficient capacity to meet peak hot water demands?.

7306 MILITARY DR W
San Antonio , TX 78227

Date: 06/11/2021
Score 89

22 * 228.33(c) Food Handler Training criteria. Observed food handling employees without valid food handler/ manager certificate Ensure all food handling employees have proper training

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. Observed ice in and straws in hand sink near microwave and observed gloves and sponges being stored in hand sink near 3 compartment sink Ensure that hand sinks are used only for handwashing

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. Observed ice scoop with handle laying on ice Ensure that ice scoop is stored with handle above ice.

41 228.66(b) Food storage containers, identified with common name of food.. Observed bottles of chili, chamoy and mayonnaise not identified with common name Ensure that food storage containers are labeled with common name

32 * 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. Observed counters with duct tape on them Ensure that duct tape is removed and food contact surfaces are in good repair; smooth, non-absorbent and easily cleaned

46 228.186(i) Closing toilet room doors. Observed restroom door with non self closing mechanism Ensure that restroom door is self-closing

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observed duct-tape on floor in serving area. Ensure that floor is smooth, durable and easily cleanable

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed chopped produce in cold-hold and reach-in with out proper coverings Ensure that food is protected from cross contamination by being stored with proper coverings