Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. If you have any questions concerning the status of your permit, please contact our Finance Department of Food and Environmental Health: 1. (210) 207-8732 2. F&[email protected] 3. In person at 1901 S. Alamo, San Antonio TX 78204 7:45a.m. - 4:30 p.m. **REMARKS: NO PEST/RODENT INFESTATIONS OBSERVED. SIGNAGE POSTED. HOT WATER AT HAND SINK MEETS REQUIRED TEMPERATURE OF 100F AND 3 COMPARTMENT SINK MEETS REQUIRED TEMPERATURE OF 110F. ALL COLD HOLD UNITS ARE MAINTAINING TEMPERATURES OF 41 DEGREES FAHRENHEIT AND HOT HOLD UNITS ARE MAINTAINING HOT FOODS AT A TEMPERATURE OF 135 DEGREES FAHRENHEIT AND ABOVE. DEPT NUMBER: 210-207-0135 VIOLATION NOTES: #28: CABANA KITCHEN HAD ALL FOOD LABELED ONLY MAIN KITCHEN HAD ISSUE.

Inspector: Emilio Rengifo · Corrected on site: 3 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 2 · Repeat violations: 4

Observations and corrective actions

Inspector remarks

*** POST BOTH PAGES OF THIS INSPECTION REPORT IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS *** Placards are now issued to the establishment as part of the inspection process. It is VOLUNTARY to post the placards. For any questions regarding this inspection report feel free to contact the city call center at 311. PIC signed paper copy.

Inspector: Ruben Lara · Corrected on site: 1 · Repeat violations: 0

Inspector 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. Inspection report emailed to [email protected] Establishment under remodeling, limited food sales.

Inspector: Ruben Lara · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #45 Areas where food and water can not be adequately cleaned from the floor must be repaired to remove a source of bacteria growth, and pest harborage. Flying pest that land on these areas to feed and breed will also land on exposed food afterwards. Repair floor tiles.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 1

Observations and corrective actions

Inspector remarks

Item #19 Anyplace there is a possible connection between a freshwater source and a source of contamination, a backflow preventer must be in place to protect the fresh water source. Any hose connection must have a backflow prevention device in place. The commonly used devices for a mop sink are a pipe applied vacuum breaker, or a hose connection vacuum breaker. Both of these devices have a restriction for constant pressure greater than 12 hours. A shut off device, spray gun, splitter with shut offs are not allowed after these devices. These will be turned off at that spot putting the devices under constant pressure greater than 12 hours. It will lock the valve in the preventer in an open position. When you put a backflow device on the mop sink it must meet the application for the device. Item #25 Any reduced atmosphere packaging must have a HACCP plan. If the food is held greater than 48 hours, the plan must be submitted to the local Health Authority for approval before packaging the food. Fish are prohibited from being vacuumed packed in a food establishment in Texas. Stop the Reduced Oxygen Packaging of fish. This must be done at a manufacture, and compliance with instructions on the packaging is mandatory. Item #34 Total pest control includes the cleaning of harborage areas along with regular visits from a pest control company. The use of chemicals will never remove the pest from the establishment until places where pest breed and feed are removed. The cleaning of food that has accumulated is a must. Drains must be cleaned every night to remove the bio film on the inside of pipes. Cleaning of equipment behind and under must be accomplished. Keeping the floors dry and clear of food is needed. This is under item #42 Item #42 Remove any accumulation of dirt, dust, food, and other debris at a frequency that keeps the non food contact surfaces clean. Item #44 The garbage must be covered to keep pest from getting to the garbage and keep rain water from filling the container.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 2

Observations and corrective actions

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0

Observations and corrective actions

Inspector remarks

Item #25 Specialized processes like reduced oxygen packaging of foods must have a written HACCP plan. There are two bacteria that grow well under a reduced oxygen atmosphere and produce a toxin that is highly detrimental to the health of individuals consuming them. One of these toxins is widely known, Botulism Toxin. The plans must be written to include steps, methods, and training to limit the risk on the production of these toxins. In addition to the sauces, fish are being placed into a reduced oxygen package and left in refrigeration. The FDA requires manufactures to fish in specific ways to reduce the growth of these bacteria, and if those methods are not used. Then the fish must be frozen and bear a label that informs the end point user to remove them from packaging prior to thawing to reduce the risk. None of these are in place for the vacuum packaging of fish. You must immediately discontinue the ROP packaging of fish until you obtain permission from the health authority. Item #34 In an integrated pest management system there are equipment maintenance, repair, and cleaning requirements to eliminate pest from a food establishment. These are covered under items #42, 44, and 45. Item #42. Food, dirt, and other debris must be cleaned up once it has been accumulated. Leaving these areas unclean for extended times provides places for pest to hide, eat and breed. Observed food left out on the counter top, on the ground in the ware washing area. An accumulation of dust was observed in a vent hood. This dust can break free when the hood is turned on and blow into food adulterating the food. Routinely clean vents, fan grills, etc to remove accumulation of dust. Item #44 The area outside where the garbage containers are located must be kept in a clean conditions. Accumulation of garbage attracts pest to the establishment where they may enter given time. Covering the receptacles keeps rain water from filling the containers and providing water for pest. The grease collection container must be kept clean on the outside. Allowing the grease to build up on the outside and run into the storm water drain is a violation of the Texas Clean Water Act. Clean this area up and keep it from running into storm water drain. Keep it covered at any time grease, and oils are not being put into the container. Water is heavier than oils and grease and in a rain storm the water will push all the stored grease and oils out of the container. Item #45 There is missing tiles, grout, and lose tiles on the floor. Food can not be adequately cleaned from the surface providing a source for pest breeding. The floors must be repaired to make this surface easily cleanable. There is a refrigeration line behind the basement refrigerator and freezer that is condensing water out of the air in that small space. This water drips into the floor in the space and provides a source of breeding for pest. Correct this issue.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 3

Observations and corrective actions

Inspector remarks

Item #28 Reduced oxygen packaging in a food establishment requires a varince approval of the local health authority. This is due to the possibilty of C. Bot grow in reduced oxygen conditions. The approval process includes submission of a HACCP plan with a cover letter and supporting documentation. Information on properly preparing a HACCP plan is covered in the 2017 FDA food code under 8-201.14.

Inspector: John Payelle · Corrected on site: 0 · Repeat violations: 0