2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 04/04/2024
Score 92

23 Findings: Hot water not supplied throughout entire kitchen. Corrective Actions: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Availability of sufficient water is a basic requirement for proper sanitation within a food establishment. An insufficient supply of safe water will prevent the proper cleaning of items such as equipment and utensils and of food employees' hands. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.

31 Findings: No hot water. Manager disclosed that they boil hot water for their hand washing. Corrective Actions: FOOD EMPLOYEES shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a HANDWASHING SINK that is equipped as specified under § 5-202.12 and Subpart 6-301. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Warm water is more effective than cold water in removing the fatty soils encountered in kitchens. An adequate flow of warm water will cause soap to lather and aid in flushing soil quickly from the hands. ASTM Standards for testing the efficacy of handwashing formulations specify a water temperature of 40°C ± 2°C (100 to 108°F). An inadequate flow or temperature of water may lead to poor handwashing practices by food employees. A mixing valve or combination faucet is needed to provide properly tempered water for handwashing. Steam mixing valves are not allowed for this use because they are hard to control and injury by scalding is a possible hazard.

14 2-301.11 Clean Condition--hands and arms. The hands are particularly important in transmitting foodborne pathogens. Food employees with dirty hands and/or fingernails may contaminate the food being prepared. Therefore, any activity which may contaminate the hands must be followed by thorough handwashing in accordance with the procedures outlined in the Code. Even seemingly healthy employees may serve as reservoirs for pathogenic microorganisms that are transmissible through food. Staphylococci, for example, can be found on the skin and in the mouth, throat, and nose of many employees. The hands of employees can be contaminated by touching their nose or other body parts. 2-301-12(B) Cleaning procedure--steps. (B)FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1)Rinse under clean, running warm water;

45 Repair gaskets for walk-in freezer. ---> Ice is building on door. Replace water heater. ---> Hot water unavailable. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 10/17/2023
Score 95

34 Observed gaps around back door frame. Corrective Actions: Ensure weather stripping is installed or door must shut tightly against frame. No light is to shine through door. As per: 6-202.15(D) Windows or doors protected against the entry criteria. 6-202.15(C) Exterior doors used as exits need not be self-closing if they are solid and tight-fitting.

18 Observed sanitizer bucket testing well below 200ppm. Corrective Actions: Ensure that sanitizer buckets are replaced accordingly and test strips are utilized for correct sanitizer concentration. As per: 7-204.11 Sanitizers, criteria.

45 Ensure that facility is cleaned to remove food debris on floor. 6-501.12 Cleaning, frequency and RESTRICTIONs..

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 04/20/2023
Score 97

11 Observed several canned goods with dents. Corrective Actions: Ensure canned goods are routinely checked for damages/dents. As per: 228.64(e) Damaged foods. Heavily rim/seam-dented canned foods, or without the manufacturer’s complete labeling.

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 10/19/2022
Score 100

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 04/14/2022
Score 100

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 10/13/2021
Score 100

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 04/13/2021
Score 100

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 11/03/2020
Score 92

9 Observed raw meat product stored above ready to eat products. Ensure raw meat products are stored below ready to eat products. * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.

18 Observed chemical sanitizer with a concentration at or exceeding 500ppm. Ensure sanitizing solution is 150-400ppm for quat. * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.

45 Observed employee personal items stored in walk in cooler. Ensure employee personal items are stored in a designated spot away from food areas. 228.212 Other Personal Care Items, Storage.

36 Observed wiping cloth in between uses stored in a container with no sanitizing solution. Ensure wiping cloths in between uses are stored in a sanitizing solution of 150-400ppm for quat. 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 05/13/2020
Score 98

29 * 228.108(e) Sanitizing solutions, testing devices. Chemical Sanitizing Test Strips shall be available at all times to check chemical levels and ensure proper sanitization of kitchenware/equipment.

2523 ANSLEY BLVD W
San Antonio , TX 78224

Date: 11/04/2019
Score 98

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 kitchen utensil in the hand washing sink by the 3 compartment sink. Discontinue storing kitchen equipment in hand washing sink(s). Hand washing sinks are not to be used for any other purpose other than hand washing.