Facility
Related Reports 410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 10/27/2023
Score 81
22 Observed kitchen employee handling food without a Food Handler Certificate. Ensure all kitchen staff handling food are Certified Food Handlers as per 228.31(d) Food Handler Training criteria.
28 Observed food items stored inside refrigerator prepared the day before without a use by date. Ensure all food items stored for longer than 24 hours are labeled with a use by date as per 3-501.17(A) Date marking prepare on site RTE/ TCS food.
31 Observed no paper towels at main kitchen hand sink. Ensure paper towels are available as per 6-301.12 Hand drying provision..
32 Observed constant leak coming from three compartment spout. Ensure three compartment sink is maintained in good repair as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
32 Observed broken handle on cold hold unit inside kitchen area and damaged cabinet door by fountain drink machine. Ensure all equipment is maintained in good repair as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
35 Observed cooks with no hair restraints. Ensure all employees handling food are wearing effective hair restraints as per 2-402.11 Hair Restraints effective.
37 Observed food items in containers stored in refrigerator without a lid/covering. Ensure all food items are protected from cross contamination as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
18 Observed sanitizer solution inside bucket in kitchen area out of required range. Ensure sanitizer solution in within required range as per 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria.
14 Observed kitchen employee wash hands with soap for about 5 seconds. Ensure proper hand washing procedures are being followed as per 2-301.12(A) Cleaning procedure--time frame (20 seconds).
15 Observed kitchen employee handle ready to eat tortilla with bare hand. Ensure ready to eat foods are not handled with bare hands as per 3-301.11(B) Bare hands contact with ready-to-eat foods.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 07/21/2023
Score 70
2 Observed whole eggs stored in bucket at room temperature. Ensure whole eggs are stored inside cold hold unit at 45F or lower as per 3-501.16(B) Eggs not treated to destroy Salmonellae stored in refrigerator maintains an ambient air temperature 7°C (45°F) or less..
3 Observed food item inside hot hold unit temping 91F-93F. Ensure hot hold food items are held at 135F or higher as per 3-501.16(A)(1) Hot Hold (135°F or higher).
10 Observed soda machine nozzles dirty with debris build up. Ensure soda nozzles are cleaned on a schedule that will prevent build up as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
10 Observed inside of ice machine dirty with mold-like build up. Ensure ice machine is cleaned and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
31 Observed no paper towels inside restroom. Ensure paper towels are available inside restroom as per 6-301.12 Hand drying provision..
32 Observed constant leak coming from three compartment spout. Ensure three compartment sink is maintained in good repair as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
39 Observed pickle tongs stored on top of pickle container prone to falling on dirty counter surface or floor. Ensure all clean dishware are stored in a clean, dry location. 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location.
22 Observed kitchen employee handling food without a Food Handler Certificate. Ensure all kitchen staff handling food are Certified Food Handlers as per 228.31(d) Food Handler Training criteria.
22 Observed employees washing their hands in the 3 compartment sink. Ensure hands are being washed at the hand washing sink only. 2-301.15 Washing hands only at a designated hand sink.
28 Observed food items stored inside refrigerator prepared the day before without a use by date. Ensure all food items stored for longer than 24 hours are labeled with a use by date as per 3-501.17(A) Date marking prepare on site RTE/ TCS food.
35 Observed cooks with no hair restraints. Ensure all employees handling food are wearing effective hair restraints as per 2-402.11 Hair Restraints effective.
36 Observed wiping cloths stored on countertop. Ensure wiping cloths are stored in sanitizer solution bucket as per 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
37 Observed food items in containers stored in refrigerator without a lid/covering. Ensure all food items are protected from cross contamination as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
19 Observed main kitchen hand sink not draining correctly, employee states smell is coming from hand sink drain. Ensure hand sink drain line is repaired according to code and is performed by a licensed plumber as per 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
14 Observed kitchen employee wash hands in three compartment with minimal soap and for about 10 seconds. Ensure proper hand washing procedures are being followed as per 2-301.12(A) Cleaning procedure--time frame (20 seconds).
21 Observed no Certified Food Manager present at time of inspection. Ensure a Certified Food Manager is present during all hours of operation as per 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.
32 Observed broken handle on cold hold unit inside kitchen area and damaged cabinet door by fountain drink machine. Ensure all equipment is maintained in good repair as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
45 Observed floor inside walk in cooler dirty with debris build up. Ensure floor areas are cleaned on a schedule that will prevent build up as per 6-501.12 Cleaning, frequency and RESTRICTIONs..
32 Observed walk in cooler constantly leaking water on floor and not able to maintain proper temperature, no TCS foods stored inside walk in cooler. Constant leak causing debris and water build up on floor. Ensure equipment is maintained in good repair as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 03/13/2023
Score 82
2 Observed whole eggs stored in bucket at room temperature. Ensure whole eggs are stored inside cold hold unit at 45F or lower as per 3-501.16(B) Eggs not treated to destroy Salmonellae stored in refrigerator maintains an ambient air temperature 7°C (45°F) or less..
18 Observed sanitizer solution inside bucket in kitchen area out of required range. Ensure sanitizer solution in within required range as per 4-501.114(F)(2) Chemical sanitizer generated onsite, chemical criteria.
29 Observed no thermometer and a broken thermometer inside two refrigerator units. Ensure refrigerator units are provided with a working thermometer as per 4-302.12(A) Food thermometers provided and accessible.
32 Observed constant leak coming from three compartment spout. Ensure three compartment sink is maintained in good repair as per 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair.
39 Observed pickle tongs stored inside container with water and debris. Ensure all clean dishware are stored in a clean, dry location. 4-903.11(A)(1) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location.
10 Observed soda machine nozzles dirty with debris build up. Ensure soda nozzles are cleaned on a schedule that will prevent build up as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
31 Observed no paper towels inside restroom. Ensure paper towels are available inside restroom as per 6-301.12 Hand drying provision..
45 Observed damaged/missing ceiling tiles throughout establishment. Ensure ceiling tiles are maintained in good repair are replaced where missing as per 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
34 Observed heavy harborage in area next to the kitchen and back storage area. Ensure to eliminate harborage conditions to prevent pest attraction. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 10/20/2022
Score 71
2 Observed whole eggs stored in bucket at room temperature. Ensure whole eggs are stored inside cold hold unit at 45F or lower as per 3-501.16(B) Eggs not treated to destroy Salmonellae stored in refrigerator maintains an ambient air temperature 7°C (45°F) or less..
19 Observed a leak coming from the pipe under the hand washing sink. Ensure the plumbing system is maintained in good repair. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
22 Observed kitchen employee handling food without a Food Handler Certificate. Ensure all kitchen staff handling food are Certified Food Handlers as per 228.31(d) Food Handler Training criteria.
10 Observed inside of ice machine dirty with mold-like build up. Ensure ice machine is cleaned and sanitized as per 4-601.11(A) Food-contact surfaces clean to sight and touch.
22 Observed employees washing their hands in the 3 compartment sink. Ensure hands are being washed at the hand washing sink only. 2-301.15 Washing hands only at a designated hand sink.
34 Observed heavy harborage in an area next to the kitchen. Ensure to eliminate harborage conditions to prevent pest attraction. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
35 Observed cooks with no hair restraints. Ensure all employees handling food are wearing effective hair restraints as per 2-402.11 Hair Restraints effective.
36 Observed wiping cloths stored on countertop. Ensure wiping cloths are stored in sanitizer solution bucket as per 3-304.14(B)(1) Cloths in-use for wiping between uses stored.
43 Observed AC outlets above kitchen area dirty with dust build up. Ensure AC vent outlets are cleaned on a schedule that will prevent build up as per 6-501.14(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
45 Observed damaged ceiling tiles throughout establishment. Ensure all ceiling tiles are maintained in good repair as per 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
31 Observed container stored inside the hand washing sink. Ensure hand washing sinks are always easily accessible and used for hand washing 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.
33 Observed no hot water at three compartment sink. Ensure hot water at three compartment sink is able to reach 110 F as per: Manual ware washing equipment, wash solution temperature. The temperature of the wash solution in manual ware washing equipment shall be maintained at not less than 43 degrees Celsius (110 degrees Fahrenheit) or the temperature specified on the cleaning agent manufacturer's label instructions.4-501.19 Manual ware washing equipment, wash solution temperature.
31 Observed no hot water at hand washing sink inside kitchen area and hand sink inside restroom. Ensure hot water that is able to reach 100F is available at all hand sinks as per 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.
37 Observed food containers stored in cold hold, refrigerator and walk in cooler without a lid/covering. Ensure all food items are protected from cross contamination as per 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
7 Observed whole tomatoes stored inside refrigerator with mold-like substance on them. Ensure food items are in good condition/safe as per 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
28 Observed food items stored inside refrigerator and walk in cooler without a use by date. Ensure all food items stored for longer than 24 hours are labeled with a use by date as per 3-501.17(A) Date marking prepare on site RTE/ TCS food.
29 Observed no thermometer inside both refrigerator units inside kitchen area. Ensure a thermometer is provided for both refrigerator units as per 4-302.12(A) Food thermometers provided and accessible.
42 Observed utensil/lids holder dirty with accumulation of debris. Ensure holder is maintained clean 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.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 06/10/2022
Score 80
2 Observed eggs being stored at room temperature. Ensure eggs are held at 45 F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
3 Observed food in the hot hold unit temping at 128 F. Ensure all food in hot hold units are maintaining a temperature of 135 F or above. 3-501.16(A)(1) Hot Hold (135°F or higher).
15 Observed cook touch ready to eat foods with bare hands. Ensure employees are wearing gloves when handling ready to eat foods or using a barrier such as a spatula or tongs. 3-301.11(B) Bare hands contact with ready-to-eat foods
35 Observed cooks with no hair restraints. Ensure all employees handling food are wearing effective hair restraints. 2-402.11 Hair Restraints effective.
39 Observed dirty interior of the ice machine in the back of the establishment. Ensure the ice machine is clean to sight and touch. 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.
45 Observed hole at the bottom of the wall in the back storage unit in between the ice machine and 3 compartment sink. Ensure all physical facilities are maintained in good repair. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
19 Observed a leak coming from the pipe under the hand washing sink. Ensure the plumbing system is maintained in good repair. 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code.
34 Observed both dead and alive pests in the refrigerator that was holding cooked food. Ensure to eliminate pests by any approved means. 6-501.111(B) Controlling pests. Check premises.
34 Observed heavy harborage in an area next to the kitchen. Ensure to eliminate harborage conditions to prevent pest attraction. 6-501.111(D) Controlling pests. Eliminating harborage conditions.
42 Observed heavy accumulation of dust and dirt on the vents above the prep area. Ensure all non-food contact surfaces are 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.
35 Observed employee drinks without lids on the prep area where food is made/prepared. Ensure all employee items/food are in a designated area away from customer food and the preparation area. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
36 Ensure to have sanitizer buckets available to use to clean food contact surfaces. If using chlorine water, it should be between 50 PPM - 100 PPM. If using quaternary ammonium sanitizer, it should be between 200 PPM - 400 PPM.
29 Observed a food thermometer being used as a temperature device to read the temperature of the cold hold unit. Ensure to obtain the proper measuring device/thermometer for the cold hold unit. 4-204.112(B) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 01/14/2022
Score 81
2 Observed eggs being stored at room temperature. Ensure eggs are held at 45 F or below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
15 Observed cook touch ready to eat foods with bare hands. Ensure employees are wearing gloves when handling ready to eat foods or using a barrier such as a spatula or tongs. 3-301.11(B) Bare hands contact with ready-to-eat foods.
35 Observed cooks with no hair restraints. Ensure all employees handling food are wearing effective hair restraints. 2-402.11 Hair Restraints effective.
9 Observed container of food stored on top of uncovered raw chicken. Ensure food is protected from cross contamination by having lids on top of food containers and separating containers. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
35 Observed employee drinks without lids on the prep area where food is made/prepared. Ensure all employee items/food are in a designated area away from customer food and the preparation area. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco.
31 Observed items stored inside the hand washing sink. Ensure hand washing sinks are always easily accessible and used for hand washing 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.
39 Observed dirty interior of the ice machine in the back of the establishment. Ensure the ice machine is clean to sight and touch. 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.
22 Observed employees washing their hands in the 3 compartment sink. Ensure hands are being washed at the hand washing sink only. 2-301.15 Washing hands only at a designated hand sink. Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
14 Observed cook crack raw eggs then touch ready to eat foods before serving to customers. Ensure to always wash hands when switching between working with raw food and working with ready-to eat food 2-301.14 When to wash.
45 Observed hole at the bottom of the wall in the back storage unit in between the ice machine and 3 compartment sink. Ensure all physical facilities are maintained in good repair. 6-501.11 Repairing. The physical facilities shall be maintained in good repair.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 10/19/2021
Score 87
15 Observed cook touch ready to eat foods with bare hands. Ensure employees are wearing gloves when handling ready to eat foods or using a barrier such as a spatula or tongs.* 228.65(a)(2) Bare hands contact with ready-to-eat foods.
22 Observed employees washing their hands in the 3 compartment sink. Ensure hands are being washed at the hand washing sink only. * 228.38(e) Washing hands only at a designated hand sink. Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
19 Hot water valve turned off under kitchen hand sink due to faucet leak. Ensure valve is left on during food hours to minimize contamination of hands. Repair faucet. * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code.
34 Observed harborage near the back area of the establishment. Ensure to eliminate harborage conditions as much as possible to prevent any presence of pests. 228.186(k)(3) Controlling pests. Eliminating harborage conditions.
39 Observed dirty interior of the ice machine in the back of the establishment. Ensure the ice machine is clean to sight and touch. 228.114(a)(5)(D) 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: (i) at a frequency specified by the manufacturer; or (ii) absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
39 Observed a leak on the fan compartment from the walk in cooler. Ensure equipment is maintained in good repair. 228.111(a) Good repair and proper adjustment..
2 Observed eggs being stored at room temperature. Ensure eggs are held at 45 F or below. * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below).
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 06/29/2021
Score 89
15 Observed cook touch ready to eat foods with bare hands. Ensure employees are wearing gloves when handling ready to eat foods or using a barrier such as a spatula or tongs.* 228.65(a)(2) Bare hands contact with ready-to-eat foods.
46 Hot water valve turned off under kitchen hand sink due to faucet leak. Ensure valve is left on during food hours to minimize contamination of hands. Repair faucet. 228.149(e)(2) A plumbing system shall be maintained in good repair.
31 Observed no paper towels for hand washing sink. Ensure the hand washing sink is always equipped with paper towels for hand drying. * 228.175(c) Hand drying provision..
22 Observed employees washing their hands in the 3 compartment sink. Ensure hands are being washed at the hand washing sink only. * 228.38(e) Washing hands only at a designated hand sink. Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste
10 Observed dirty interior of ice machine. Ensure all food contact surfaces are clean to sight and touch. * 228.113(1) Food-contact surfaces clean to sight and touch.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 04/02/2021
Score 87
2 * 228.75(f)(1)(B) Cold Hold (41°F or below). Observed food and reach in cooler temping around 58 F. Ensure all food and cold hold units are temping 41 F or below.
10 * 228.113(1) Food-contact surfaces clean to sight and touch.
Observed soiled interior of ice machine in the back storage area. Ensure all food contact surfaces are clean to sight and touch to prevent any risk of contamination.
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. Observed hand washing sinks near the front by the register and prep area temping at 72 F. Ensure the hot water at all hand washing sinks are temping at least 100 F.
9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display.
Observed container of sausage touching raw meat. Observed other foods uncovered. Ensure food is stored properly, covered, and separated to prevent any risk of contamination.
9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. Observed eggs stored on top of open container food. Ensure eggs are always stored at the bottom of the racks to prevent any risk of contamination.
39 228.124(a)(1)(A) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a clean, dry location.
Observed ice scoop stored on a dirty surface. Ensure all utensils are stored in a clean, dry location.
35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed cook's phone, drink and personal food near raw meat on the prep area. Ensure all personal items and food are in a designated area for employees only and away from food/kitchen.
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 01/19/2021
Score 88
10 Observed soiled interior of ice machine in the back storage area. Ensure all food contact surfaces are clean to sight and touch to prevent any risk of contamination. * 228.113(1) Food-contact surfaces clean to sight and touch.
18 Observed spray bottles without any labeling. Ensure all spray bottles are labeled with the common chemical name. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.
31 Observed hand washing sinks near the front by the register and prep area temping at 72 F. Ensure the hot water at all hand washing sinks are temping at least 100 F. * 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.
23 Observed hot water from ware washing sink reaching 86 F and hand washing sink 72 F. Ensure there is hot water available at all times of operation. Ware washing sink should be at least 110 F and hand washing sinks should be at least 100 F. * 228.143(c) Does the establishment have sufficient capacity to meet peak hot water demands?
39 Observed broken handle and gasket from reach in cooler by the prep area. Ensure all equipment is maintained in good repair. 228.111(a) Good repair and proper adjustment..
39 Observed broken piece from one of the walk in cooler fans. Ensure all equipment is maintained in good repair. 228.111(a) Good repair and proper adjustment..
45 Observed dirty walls, doors, ceiling tiles around the premise.
Ensure there is a general cleaning of the entire establishment.
228.186(b) Cleaning, frequency and RESTRICTIONs..
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 09/21/2020
Score 81
23 Observed hot water from ware washing sink reaching 86 F and hand washing sink 72 F.
Ensure there is hot water available at all times of operation. Ware washing sink should be at least 110 F and hand washing sinks should be at least 100 F.
* 228.143(c) Does the establishment have sufficient capacity to meet peak hot water demands?.
35 Observed personal items stored on top of food.
Ensure all personal items are stored in a designated area away from food and the prep area to prevent any risk of contamination.
42 Observed soiled fans from walk in cooler.
Ensure all non-food contact surfaces are clean to sight and touch.
228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
39
Observed broken piece from one of the walk in cooler fans.
Ensure all equipment is maintained in good repair.
228.111(a) Good repair and proper adjustment..
42 Observed soiled vents around premise.
Ensure all non-food contact surfaces are clean to sight and touch.
228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
10
Observed soiled interior of ice machine in the back storage area.
Ensure all food contact surfaces are clean to sight and touch to prevent any risk of contamination.
* 228.113(1) Food-contact surfaces clean to sight and touch.
39
Observed broken handle and gasket from reach in cooler by the prep area.
Ensure all equipment is maintained in good repair.
228.111(a) Good repair and proper adjustment..
45 Observed broken/loose tiles around premise.
Ensure all physical facilities are maintained in good repair.
228.186(a) Repairing. The physical facilities shall be maintained in good repair.
31
Observed no hand washing cleanser/soap at the hand washing sink in the front near the register.
Ensure all hand washing sinks are properly equipped with soap, disposable paper towels, and trash can near by.
* 228.175(b) Hand washing cleanser, availability.
31
Observed hand washing sink near the front by the register temping at 78 F.
Ensure the hot water at all hand washing sinks are temping at 100 F.
* 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.
22 Observed food handler certificates expired.
Ensure all food handler certifications are current and valid.
* 228.33(c) Food Handler Training criteria.
18
Observed spray bottles without any labeling.
Ensure all spray bottles are labeled with the common chemical name.
* 228.202 Poisonous/toxic materials or chemicals not in original container labeled.
3
Observed fried burritos in hot hold temping at 125 F.
Ensure food in hot hold is maintained at 135 F or higher.
* 228.75(f)(1)(A) Hot Hold (135°F or higher).
410 CORNER STOP
2300 LOOP 410 NE
San Antonio , TX 78218
Date: 01/29/2020
Score 76
33 Provide drain stoppers for three compartment sink
9 Raw chicken and raw meat stored over ready to eat foods in walk in cooler. Ensure foods in cooler are stored in proper order to minimize contamination risk.
14 Ensure hands are washed at hand sink for at least 20 seconds when changing tasks and before putting on gloves. Ensure disposable paper towels are used dry hands and turn off faucet to avoid recontaminating hands. Aprons should not be used to dry hands.
39 Relocate utensils currently being stored near wash compartment if three compartment sink. Utensils should be stored away from splash and other sources of contamination
39 Soiled cardboard lining shelves in kitchen. Remove cardboard. Surfaces needing frequent cleaning shall be smooth, durable, nonabsorbent, and easily cleanable.
39 Discontinue reuse of single use containers for food storage. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
18 Only pest control products approved for use in a food establishment may be used. Remove residential grade pest control products from kitchen.
18 Label blank reusable spray bottles with common name of chemical
46 Hot water valve turned off under kitchen hand sink due to faucet leak. Ensure valve is left on during food hours to minimize contamination of hands. Repair faucet
39 Ice scoop is burried under ice in ice machine. Ice scoop needs to be stored in clean dry location outside of ice machine
3 Prepared foods in steam table at 105 degrees F. Foods are said to have been reheated on stove an hr ago. Ensure foods are reheated to 165 degrees for 15 seconds and then maintained at 135 degrees or above in steam table hot hold. Items stirred and equipment adjusted to reach proper food temperature.
3 Fried chicken and fried burritos at 120 degrees F. Ensure foods under hot hold are kept at temperature of 135 degrees or above. Equipment adjusted
6 Warm raw shelled eggs being stored under grill without proper time as a public health control labeling or documentation. Eggs must be served or discarded when they reach 70 degrees or at 6 hours from removal of temperature control, which ever comes first. Foods being stored without proper temperature control or time as a public health control procedures shall be discarded.
38 Frozen meat thawing at room temperature. Ensure frozen foods are thawed under refrigeration, submerged under cold running water, in microwave for immediate cooking, or as part of the cooking process
33 Hot water at three compartment sink only reaching 85 degrees F. Tankless hot water heater adjusted and now reaching 100 degrees. Ensure how water of at least 110 degrees is available for warewashing.
31 Hot water at hand sink only reaching 80 degrees. Tankless hot water heater adjusted. Now reaching 100 degrees F.
31 Hand sinks without soap and disposable paper towels. Ensure all hand sinks are properly supplied with soap, disposable paper towels, and trash can near by.
28 Refrigerated Ready TO EAT (RTE) Time/temperature 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 temp of 41 degrees F or less for a maximum of 7 days. The day of preparation shall be counted as day 1.
NOTE: The City of San Antonio Metropolitan Health District presents food establishment "Inspection Scores" calculated from a perfect 100 score minus any identified violations and subsequent demerits.
The demerits system is computed based upon the number of violations found during a regular food establishment inspection. There are three categories of demerits and each are assigned a demerit score of 3, 2 or 1 points.
A total demerit score of zero (0) indicates no violations were noted at the time of the inspection and is therefore reflected in a calculated "Inspections Score" of 100. It should be noted that a score of zero (0) demerits or a calculated "Inspection Score" of 100 does not mean that absolute perfect conditions exist at a facility/restaurant, and should not be the basis for any expectation by visitors. Scores and demerits listed on this site only represent the state of the facility/restaurant at the time of inspection.
Any reference to specific food establishments or facilities does not constitute its endorsement or recommendation by the San Antonio Metropolitan Health District. |
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