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▸ 2026-07-02
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88
B
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District D, Sector 28
· 5 findings
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— |
— |
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Observations and corrective actions
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2
Observed that cooked Shrimp and Egg Rolls in one of the kitchen cold hold units had temperatures ranging between 51 degrees Fahrenheit (F) and 53 F. The internal thermometer was reading 58 F. The TCS food was in the unit since yesterday according to the CFM. The Certified Food Manager (CFM) has recognized the danger with these temperatures and voluntarily discarded all of the TCS food that was stored in the cold hold unit into the kitchen trash can. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at 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 establishment has a Walk-In Cooler and three other cold hold units to store the TCS food. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
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18
Observed two spray bottles in the kitchen that were filled with OdoBan but missing labeling on the outside to identify the chemical inside. Ensure that all spray bottles and containers filled with chemicals or pesticides are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). The CFM wrote down OdoBan on stickers to place on the outside of the spray bottles. Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled.
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19
Observed leaks underneath the Wash and Sanitize compartments of the three-compartment sink. Water is leaking from the pipe below the Wash compartment (left), and water is dripping from underneath the Sanitize compartment (right). Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 07/05/2026
Correct by 07/05/2026
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31
Observed no paper towels at any of the kitchen or bar handwash sinks. The kitchen staff were relying on napkins and reusable towels. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. If the reusable towels get visibly dirty, then the staff may NOT use the towels. The CFM shall have someone go out and purchase paper towels in bulk. Ensure the following: 6-301.12 Hand drying provision. Correct By: 07/12/2026
Correct by 07/12/2026
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42
Observed some black substances on the walls inside of the ice machine. Once the ice has been burned, the staff shall have to use clean sanitizer towels to wipe down the inside wall and ceiling surfaces of the ice machine. 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. Correct By: 09/30/2026
Correct by 09/30/2026
Inspector remarks
*** REMARKS *** *** Ensure that the maintenance orders for the bar pipes and hoses are completed by the NEXT routine food establishment inspection. Currently two of the pipes and some hoses are at floor level or going into the floor drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the floor drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen/ floor drain). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that come from appliances such as ice machines and cold holds. The pipes can be cut, raised, and zip tied so that they do NOT fall into the floor drain again. *** ** Ensure that snap traps are NOT used within the establishment. Only covered pest control traps or approved pest control traps are allowed. Any unapproved pest control liquids or gases may NOT be used. ** ** Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at LEAST one Food Manager certification that is NOT expired are posted in a conspicuous (clear view) location within the establishment for all clients to view. *
Inspector: Marco Ramirez
· Corrected on site: 2
· Repeat violations: 0
|
|
▸ 2026-04-21
|
100
A
|
District D, Sector 28
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— |
— |
|
Inspector remarks
*** REMARKS *** ** The food handlers MUST ensure that any loose strand of hair is tucked into their hair net. Ensure that Food Handlers are wearing a hair net, a full covered hat (NOT a visor hat), or that their hair is in a tight bun. If they choose to tie their hair back in a tight bun, they MUST ensure that they step off the line to re-tighten their hair, and then wash their hands and don on new gloves before returning to cook, handle, or serve food on the line. Ensure that any Food Handler that has facial hair, such as any form of mustache or beard, wear a beard net to prevent food contamination. Visors are only allowed to baristas/ Food Handlers that have short, trimmed hair that does NOT peek over the visor. * ** Ensure that all Nonfood Contact surfaces (inside surfaces of the ice machine) 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 beverages. *
Inspector: Marco Ramirez
· Corrected on site: 0
· Repeat violations: 0
|
|
▸ 2025-10-27
|
100
A
|
District D, Sector 28
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— |
— |
|
Inspector remarks
*** REMARKS *** ** Ensure that some form of rubber barrier or weatherstripping is installed at the front hot hold unit to prevent any hot air from escaping through the top exposed gap. Continue to ensure that all hot holds are keeping all Time/ Temperature Control for Safety (TCS) above 135 degrees Fahrenheit (F). *** ** Ensure that Quaternary Ammonium sanitizers have concentrations between 200 to 400 Parts Per Million (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 since it is considered toxic. 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. Change out the Quat sanitizer every two to four hours depending on how often kitchen staff sanitize food-contact dishes and utensils. **
Inspector: Marco Ramirez
· Corrected on site: 0
· Repeat violations: 0
|
|
▸ 2025-09-05
|
75
C
|
District D, Sector 28
· 7 findings
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— |
— |
|
Observations and corrective actions
-
7
Observed a container of Coleslaw Dressing with a Use By date of 9/2/25. Observed a container of Bangin’ Ranch with a Use By date of 08/26/25. The CFM discarded both containers into the trash can. 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. Use By dates MUST be honored. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
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10
Observed two dishes with food debris left on the inside surfaces. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris, unidentifiable substances, and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If food debris is still seen after being sanitized, then the dishwasher MUST Wash, Rinse, and Sanitize the dish again. The kitchen staff should soak the dirty containers in hot soapy water that has temperatures above 110 degrees Fahrenheit (F) (helps remove the grease, oil, and any leftover baked food with ease. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 09/08/2025
Correct by 09/08/2025
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18
Observed a clear spray bottle that had some chemical stored inside of it (smelled like a sweet chemical). Ensure that all spray bottles and containers filled with chemicals or pesticides in the establishment are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). The CFM discarded the chemical contents down the mop sink. Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Correct By: 09/08/2025
Correct by 09/08/2025
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19
Observed a leak underneath the kitchen handwash sink nearest the exit door in the kitchen. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 09/08/2025
Correct by 09/08/2025
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19
Observed a black hose was going into the floor drain from the ice well in the kitchen. Another black hose was laying on the floor near the floor drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised funnel drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 09/08/2025
Correct by 09/08/2025
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21
Observed that there was no Certified Food Manager (CFM) during the beginning of the inspection. There MUST always be a Certified Food Manager (CFM) on site during all hours of kitchen operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the bar manager and one other responsible Food Handler become CFMs so that the main CFM may leave for any of the following reasons: they go on vacation, they take sick days, or if they need to step out to perform a grocery run. The CFM MUST always have an UNEXPIRED certification, and they are responsible for renewing the certification before it expires. Ensure the following: 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. Correct By: 09/15/2025
Correct by 09/15/2025
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22
Observed that the cook on site (hat has been with the establishment for three months) was missing a copy of their Food Handler certificate. 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 Food Handler certificate may also be presented digitally (saved on a personal cell phone or stored in a folder on a company computer/ laptop). 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. Correct By: 09/15/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE COOPER'S ICE HOUSE 75 Physical Address: 8403 STATE HWY 151 #101 City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1802149 Letter Grade Issued: C
Correct by 09/15/2025
Inspector remarks
*** REMARKS *** *** A First Reinspection/ Visit shall be required on or about THIRTEEN days (on or about 09/17/2025). The inspector shall treat the Reinspection as a Visit due to the ongoing changes with the City of San Antonio. No Reinspection fee shall be charged. *** Items to correct are as follows: - Violations 1 through 33 seen today (09/05/2025) - Ensure that Pest Control comes in before the Reinspection. They MUST leave behind a copy of the pest control log which shows what pesticides were used to eliminate live pests on site. *** Failure to correct the critical violations by the First Reinspection shall lead to another follow up Reinspection that may have a fee of $150.00 included with it (two months later from initial reinspection date). It is in the establishment’s best interest to correct the critical violations before the first reinspection date. *** ** Ensure that canned foods are free of dents on the rims or the seam of the can. Any dents can create microscopic openings that allow microbes to enter and create bacteria that adulterates the food within (Botulism). Establishment should either throw away the damaged canned food or return it to the distributor for credit or an exchange. If they plan to return to the distributor for credit, then the damaged food cans MUST be stored separate from the cans that are in good condition with a sign that states “Damaged/ Heavily dented cans can only be placed here”. ** ** Ensure that all prepackaged food and beverages are stored at LEAST six inches (6”) above the floor. Storing food items and beverages above the kitchen floor shall prevent environmental contamination from insects, rodents, and sanitizer from mopping. This rule also applies to single-use items such as plastic plates, forks, spoons, and napkins. * *** The inspector instructed the establishment staff to go online and print out signage that states “No Smoking and No Vaping”. The signage should also have the universal No Smoking illustration along with the No Vaping illustration. The signage MUST be posted at the front door of the establishment. The inspector showed the staff how to look it up online on the COSA website. *** *** UPDATE (09/29/2025, 08:10 AM): The inspector returned to this establishment on 09/22/2025. All the critical violations have been corrected or are in the process of being corrected. The Reinspection shall be treated as a Visit. No Reinspection fees shall be charged due to the internal changes with the Food and Environmental department. ***
Inspector: Marco Ramirez
· Corrected on site: 1
· Repeat violations: 0
|
|
▸ 2025-05-01
|
94
A
CLOSED
|
District D, Sector 28
· 3 findings
|
— |
— |
|
Observations and corrective actions
-
3
Observed Arroz Caldo soup inside of a small steam table/ hot hold with temperatures ranging from 116 to 122 degrees Fahrenheit (F). The inspector reminded the Certified Food Manager (CFM) on site that all hot Time/ Temperature Control for Safety (TCS) MUST have internal temperatures of 135 F or higher after they are finished cooking. The CFM turned up the temperature of the steam table to increase the internal temperatures of the Arroz Caldo. The inspector told the CFM to reheat it to 165 degrees Fahrenheit (F) and let it stay at 165 F for at LEAST 15 seconds. 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. Have a maintenance technician check on the steam table if it does NOT raise the temperature after the staff turn up the heat settings. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher).
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29
Observed a red sanitizer bucket with Quaternary Ammonium that had a concentration less than 150 Parts Per Million (PPM). Observed that the testing strips on site were NOT Quaternary Ammonium testing strips (had a concentration range from 0 to 1000 PPM). 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 that the testing strips that are purchased are the correct kind to test the type of sanitizer being used (example: Chlorine testing strips CANNOT be used to test Quaternary Ammonium sanitizers and vice versa). If the concentrations are too high, then the sanitizers shall contaminate the food-contact and nonfood-contact surfaces of the dishes since it is considered toxic. 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. A staff member dumped out the old sanitizer in the bucket and made a new bucket which had a concentration of 300 PPM. Ensure the following: 4-302.14 Sanitizing solutions, testing devices. 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
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47
Observed that the previous inspection report and at LEAST one Certified Food Manager were NOT posted on a wall for all customers to view. Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) are posted in a conspicuous (clear view) location within the establishment for all clients to view. Ensure the following: 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location. 8-304.11(K) Notification of the most recent inspection report is available upon request. Correct By: 07/30/2025
Correct by 07/30/2025
Inspector remarks
*** REMARKS *** *** Ensure that the maintenance order for the small leak under the right compartment of the three-compartment sink (Wash) is completed by the NEXT routine food establishment inspection. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. *** ** Ensure that all TCS food and opened packaged of TCS food have both the preparation date and the Use By date. The Use By date MUST be written down within 24 hours from the moment it is placed inside of refrigeration. The Use By date is day of preparation and six days after that. ** * Ensure that the maintenance order for the exit door is completed by the NEXT routine food establishment inspection. Currently the self-closing mechanism has detached and NEEDS to be repaired or replaced. 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. The self-closing mechanism is required since the door MUST close on its own if a worker goes to throw away trash outside at the dumpster (prevents flies from flying inside). *
Inspector: Marco Ramirez
· Corrected on site: 2
· Repeat violations: 0
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|
▸ 2025-02-24
|
80
B
|
District D, Sector 28
· 8 findings
|
— |
— |
|
Observations and corrective actions
-
2
Observed Ranch prepared on site stored on ice, but the ranch was temping at 51 degrees Fahrenheit (F). Please ensure that the Ranch and other condiments that must be kept at 41 F have plenty of ice below it and around the sides of the containers. 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 staff still had time to place more ice and lower the temperature before they had to discard it. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 02/27/2025
Correct by 02/27/2025
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7
Observed Canadian Bacon (Ham) with a prep date of 02/13/2025 and a Use By date of 02/19. The inspector told the Certified Food Manager (CFM) that once a TCS food has gone past the posted Use By date, then it MUST be discarded immediately. 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. Correct By: 02/27/2025
Correct by 02/27/2025
-
9
Observed raw ground beef (prepackaged) stored above two containers of cooked chicken wings (one container wrapped with plastic wrap). The inspector told the CFM that all raw meats MUST be stored below cooled TCS food. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Correct By: 02/27/2025
Correct by 02/27/2025
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10
Observed two metal pans/ containers on the clean dish rack that had leftover food stains on the inside. Ensure that all food-contact surfaces are clean to sight and touch. Ensure that all food-contact surfaces are Washed, Rinsed, and Sanitized so that there is no leftover food debris or stains that can harbor pathogenic bacteria. Leftover food debris and bacteria can contaminate the next food or beverage the food-contact dish or utensil encounters. If the pans or containers of food still have food debris stuck on it after being Sanitized, then they MUST be Washed, Rinsed, and Sanitized again. The CFM moved both metal pans to the ware washing machine to be washed again. The inspector highly recommended that the dishes be soaked so that the food stains or grease are removed easier. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.
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19
Observed two black hoses from an ice well/ soda machine go into the floor drain. The CFM stated that Coke shall come by to install new plumbing. The inspector had them raise the two black hoses with a zip tie or wire so that they maintain one-inch of air above the floor. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor of the establishment or above a raised funneled drain. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 02/27/2025
Correct by 02/27/2025
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22
Food Handler certification for the cook was shown at the end of the inspection. It expires in 2026.
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31
Observed that the men’s and women’s bathroom reached 77 to 79 F before the temperature began to fall. Ensure that all kitchen and bathroom handwash sinks have cold and hot running water. The hot water for the handwash sink MUST always reach a MINIMUM of 100 degrees Fahrenheit (F) during all hours of operation. The hot water should NOT fluctuate or fall below 100 F. Ensure the following: 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. Correct By: 03/06/2025
Correct by 03/06/2025
-
39
Observed that a flour scooper handle was touching the flour it was stored in. The inspector told the CFM that the handle CANNOT touch the food it is stored in since it is touched with hands. 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. Correct By: 05/25/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE COOPER'S ICE HOUSE 80 Physical Address: 8403 STATE HWY 151 #101 City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1802149 Letter Grade Issued: B
Correct by 05/25/2025
Inspector remarks
*** A First Reinspection shall be required on or about TEN days (on or about 03/06/2025). The fee for the first reinspection is $103.00. *** Items to correct are as follows: - Violations 1 through 33 seen today (02/24/2025) - Ensure that all bathroom handwash sinks reach 100 F (should NOT drop or fluctuate). *** Failure to correct the critical violations by the First Reinspection shall lead to an automatic Second Reinspection with a fee of $118.45. It is in the establishment’s best interest to correct the critical violations before the first reinspection date. *** *** Please go online and download and print out the new Food Allergen poster REQUIRED by the Texas Department of State Health Services (DSHS). Every food service establishment must post a food allergy awareness poster in an area of the establishment that is regularly accessible to the establishment’s food service employees. The poster must include information about: Risks of an allergic reaction to a food allergen Symptoms of an allergic reaction A list of major food allergens, as determined by the FDA, and Appropriate responses for assisting an individual who is having an allergic reaction. Establishments MUST comply by September 01, 2024. *** *** Please purchase a "No Vaping" signage for the front door of the establishment. A City Ordinance has gone into effect at the beginning of January 2025 that requires all Food and Beverage establishment to have the signage posted. The signage must be posted on the entrance door or on a window near the door where customers may see it clearly. ***
Inspector: Marco Ramirez
· Corrected on site: 1
· Repeat violations: 0
|
|
▸ 2024-12-03
|
73
C
|
District D, Sector 28
· 6 findings
|
— |
— |
|
Observations and corrective actions
-
2
Observed Lime Juice, a container of Grapefruit juice, and a bottle of grapefruit juice temping at 50 degrees Fahrenheit (F) inside of a bar cold hold unit. The establishment shall have to place a maintenance order to have the cold hold unit have an internal ambient temperature of 41 F or lower so that juices are kept below 41 F. 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 shift manager discarded the juices down the bar dump well. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 12/06/2024
Correct by 12/06/2024
-
7
Observed Pico de Gallo with a preparation date of 11/25/2024 and a Use By date of 12/06/2024. The Pico de Gallo should have been discarded on the end of day of 12/01/2024. Observed two metal containers that contained cooked ground beef that should have been discarded at the end of shift yesterday since it had a Use By date of 12/02/2024 (today is 12/03/24). The Food Handlers should double check that no Time/ Temperature Control for Safety (TCS) food that has gone past their Use By date is still left inside the walk-in cooler and refrigerators. 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. Correct By: 12/06/2024
Correct by 12/06/2024
-
9
Observed a covered container of raw pork stored directly on top of a covered container or raw fish. The inspector told the CFM that they NEED to store all raw seafood above raw pork and other raw meats. Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) foods such as chopped vegetables, prepackaged dairy products, and whole produce. Ensure the correct order for raw meats to reduce the risk of cross-contamination. If space is limited within the cold hold unit, then the raw meat may be stored alongside another raw meat if both are separated in their own pans/ containers, and each have a form of cover, lid, or plastic wrapping. There should be adequate space between the two pans/ containers. The shift manager took the time move around the raw meats to have them stored correctly. Ensure the following: 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Correct By: 12/06/2024
Correct by 12/06/2024
-
18
Observed a pesticide stored along side food-contact dishes and bar ingredients in cabinet in the bar area. The pesticide spray bottle did NOT state on the can that it was “Restaurant Grade” or approved for “Commercial Kitchens”. Observed a blue chemical container stored on the same shelf as Finest Call alcoholic beverages. Ensure that chemicals and pesticides are stored below or separated from food, beverages, single-use items, and food-contact utensils. Ensure that the insect sprays/ pesticides are being sprayed outside only if they are for indoor homes. The establishment is REQUIRED to purchase bug sprays that state on the can that they are: “Restaurant Grade”, “Food Grade”, or “for Commercial Kitchen”. If they do NOT state the purpose, then they cannot be used inside, ONLY outside. Ensure the following: 7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Correct By: 12/06/2024
Correct by 12/06/2024
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19
Observed the end of a bar plumbing pipe slightly going into the floor drain it drains into. Observed that the pipes below the kitchen handwash sink (located to the left of the white refrigerator) were at floor level (too close to the kitchen horizontal floor plane). Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The plumbing pipes can be cut at an angle so that the discarded water still flows directly into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 12/06/2024
Correct by 12/06/2024
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21
Observed that the shift manager present today arrived late to the establishment and could NOT produce a copy of their Certified Food Manager (CFM) certificate. There MUST always be a Certified Food Manager (CFM) on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the shift manager and one of the new managers on site become CFMs so that any of them may leave for any of the following reasons: they go on vacation, they take sick days, or if they need to step out to perform a grocery run. The CFM MUST always have an UNEXPIRED certification, and they are responsible for renewing the certification before it expires. Ensure the following: 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. 228.221(a)(4)(A) Certified Food Protection Manager Certification. Correct By: 12/13/2024 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE LUCY COOPER'S 73 Physical Address: 8403 STATE HWY 151 #101 City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1781805 Letter Grade Issued: C
Correct by 12/13/2024
Inspector remarks
*** REMARKS *** *** REMARKS *** *** A First Reinspection shall be required on or about ten days (on or about 12/12/2024). The fee for the first reinspection is $103.00. *** Items to correct are as follows: - Violations 1 through 33 seen today (12/03/2024) - Ensure that the bar cold hold that stores the juices and the cold hold unit on the line are keeping an internal ambient temperature of 41 F or lower. Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. Ensure that all sanitizer buckets are stored six inches (6”) off the kitchen floor. *** A separate 10-Day Notice of Violation shall be issued. *** *** A vaping/ electronic cigarette help sheet, and a Food Storage Chart was provided to the establishment on 12/03/2024. ***
Inspector: Marco Ramirez
· Corrected on site: 0
· Repeat violations: 5
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▸ 2024-11-04
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95
A
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District D, Sector 28
· 3 findings
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Observations and corrective actions
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22
Observed one of the Food Handlers on site had an expired Food Handler certificate (expired on 02/03/2024). Please ensure that this Food Handler has a new Food Handler Certification or a Certified Food Manager (CFM) certification by the NEXT routine food establishment inspection. The CFM on site stated that they are currently going to undergo the CFM course because the person ws recently promoted. 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 staff may show the certificate physically or digitally during the inspection (on their cell phones or company computer). 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. Correct By: 11/14/2024
Correct by 11/14/2024
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30
Observed that the current Food Establishment License was NOT posted on the establishment wall for all customers to see. The inspector shall issue a 10-day Notice of Violation (NOV) for the owner to purchase the food permit for this year. Inspector was informed by Fiscal that a late fee shall be included. Ensure that the establishment owner/ representative purchases the new Food Permit before or during the first month of the fiscal year (October). Ensure the following: 8-301.11.1 Permit Requirement, Prerequisite for Operation. Correct By: 11/14/2024
Correct by 11/14/2024
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42
Observed dark grey substances inside of the ice machine. The inspector instructed the staff to wipe away with these grey substances with a sanitizer towel. 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. Correct By: 02/02/2025
Correct by 02/02/2025
Inspector remarks
*** REMARKS *** *** Ensure that the maintenance order for the three-compartment sink and the vegetable prep sink are completed by the NEXT routine Food Establishment inspection. The establishment shall cut the pipes below them another inch for the air gap. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the kitchen floor. If the diameter of the pipe is larger than one inch, then the air gap is double the diameter (example: A kitchen pipe that has a diameter of two inches NEEDS an air gap of at least four inches above the kitchen floor). This shall prevent contamination of the plumbing lines in the event of a sewage backflow. This rule applies to restaurant grade hoses or plumbing that comes from appliances such as ice machines and cold holds. The pipes can be cut at an angle to ensure that the discarded water still flows into the floor drain. *** ** Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced produce and opened packages of 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/ tray from the time it is placed inside a cold hold unit or when the package has been opened/ torn. 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. **
Inspector: Marco Ramirez
· Corrected on site: 0
· Repeat violations: 0
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▸ 2024-08-27
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84
B
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District D, Sector 33
· 9 findings
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Observations and corrective actions
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1
Observed chicken wings that had been prepared at 10/10:30AM that were at 120F and below. Chicken wings were voluntarily discarded and cooling logs were provided. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F. 3-501.14(A)(2) Cooling -- total 6 hours, 135-41°F.
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2
Observed cold hold unit not in working order and TCS food items placed inside the top part of it at 50F and above. Ensure all TCS items are kept at 41F and below. A new unit was ordered at the time of the inspection. Ensure all TCS food items and cold hold units maintain a temperature of 41F or below. 41F MINIMUM REQUIRED TEMPERATURE AT ALL TIMES. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
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9
Observed raw chicken stored next to raw beef and raw fish stored above vegetables in the walk in cooler. Food storage chart provided. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
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21
Observed no food manager on duty during the time of the inspection. Ensure a food manager is on duty at all hours of operation. 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. Correct By: 09/06/2024
Correct by 09/06/2024
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34
6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. Ensure there are professional pest control reports provided at the time of the inspection. Correct By: 11/25/2024
Correct by 11/25/2024
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39
4-501.11 Good repair and proper adjustment. Observed water pooling and icicles in reach in freezer. Ensure equipment is in proper adjustment. Correct By: 11/25/2024
Correct by 11/25/2024
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42
Ensure the food debris in the gaskets and cold hold units are routinely cleaned. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure all non food contact surfaces are clean to sight and touch. Correct By: 11/25/2024
Correct by 11/25/2024
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43
Ensure the vents are clean to sight and touch. 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. Correct By: 11/25/2024
Correct by 11/25/2024
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45
Establishment must be thoroughly cleaned (door handles of walk in coolers, etc.) 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 11/25/2024
Correct by 11/25/2024
Inspector remarks
***REMARKS*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS For any questions regarding this inspection report feel free to contact the city call center at 311. Ensure all violations listed in the report are corrected by the time of the next inspection.
Inspector: Kamilla Tully
· Corrected on site: 3
· Repeat violations: 1
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▸ 2024-04-16
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100
A
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District D, Sector 33
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Inspector remarks
***REMARKS*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS For any questions regarding this inspection report feel free to contact the city call center at 311.
Inspector: Kamilla Tully
· Corrected on site: 0
· Repeat violations: 0
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2024-02-15
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96
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District D, Sector 33
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2024-01-09
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83
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District D, Sector 33
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