CLARION POINTE BY CHOICE HOTELS

4803 MANITOU DR, TX 78228 · facility #4243160

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Latest

Best ever

100

Worst ever

Avg score

96.8

Inspections

Source: BoozeReports.com provides Texas bar, restaurant, and alcohol-permit intelligence — including mixed beverage sales, license details, compliance signals, violations, ownership, and estimated business value. This page covers CLARION POINTE BY CHOICE HOTELS health-inspection history: CLARION POINTE BY CHOICE HOTELS at 4803 MANITOU DR, San Antonio — full Texas health-inspection score history with dates, inspection types, and trend. Sourced from local health-department records and refreshed weekly.

Score history

Inspection date	Score	Inspection type
Nov 05, 2024	95 A	District A, Sector 4 · 3 findings
Observations and corrective actions 21 ESTABLISHMENT MUST ENSURE THAT THERE IS AT LEAST ONE CERTIFIED FOOD MANAGER PHYSICALLY PRESENT DURING EACH SHIFT; NO FOOD MANAGER WAS PHYSICALLY PRESENT DURING TODAY'S INSPECTION AND EMPLOYEE THAT WAS PRESENT STATED THEY HAD NO CERTIFICATE TO SHOW; THIS WILL NEED TO BE CORRECTED PRIOR TO NEXT INSPECTION TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES; 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: 11/15/2024 2-101.11, 2-102.12 · Correct by 11/15/2024 23 FACILITY HAD HOT WATER, WHICH WAS OBSERVED AT 100 DEGREES F AT THE HANDWASHING SINK; HOWEVER, FACILITY WILL NEED TO CHECK THE HOT WATER AT THE 3 COMPARTMENT SINK, AS THE HOT WATER WAS ONLY REACHING 99 DEGREES F DURING TODAY'S INSPECTION(MINIMUM HOT WATER TEMPERATURE AT THE 3 COMPARTMENT SINK SHOULD REACH 110 DEGREES F); FACILITY WILL NEED TO SHOW PROOF, THROUGH PICTURES, THAT THE HOT WATER IS REACHING 110 DEGREES F AT THE 3 COMPARTMENT SINK WITHIN 24 HOURS; IF NO PROOF IS SENT/SHOWN AND THE INSPECTOR HAS TO COME BACK PHYSICALLY, THEN A 1ST RE-INSPECTION WILL BE DONE AND A 1ST RE-INSPECTION FEE OF $103 WILL BE CHARGED; 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. Correct By: 11/15/2024 5-103.11(B) · Correct by 11/15/2024 42 ENSURE TO CLEAN OUT DRAWERS HOLDING SYRUPS, AS THIS AREA WAS OBSERVED CAKED WITH SYRUP; 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: 02/03/2025 4-601.11(C) · Correct by 02/03/2025 Inspector remarks *THE HOT WATER AT THE 3 COMPARTMENT SINK WILL NEED TO REACH A MINIMUM HOT WATER TEMPERATURE OF 110 DEGREES WITHIN 24 HOURS AND PROOF WILL NEED TO BE SHOWN; IF NO PROOF IS SENT AND THE INSPECTOR HAS TO PHYSICALLY COME BACK OUT, THEN A 1ST RE-INPSECTION FEE OF $103 WILL BE CHARGED. PLEASE CALL (210)218-6518 FOR ANY QUESTIONS/CONCERNS PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES. ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING: 360TRAINING.COM *ESTABLISHMENT IS UNDER THE SAME OWNERSHIP STILL, BUT NAME CHANGED APPROXIMATELY 3 YEARS AGO; ISSUED A FEES APPLICATION FOR ESTABLISHMENT'S NAME CHANGE; NAME CHANGED TO CLARION POINTE BY CHOICE HOTELS; THIS WILL NEED TO BE DONE ASAP TO AVOID FURTHER FEES Inspector: Sean Gilbert · Corrected on site: 0 · Repeat violations: 2
Dec 14, 2023	95 A	District A, Sector 1 · 3 findings
Observations and corrective actions 21 Establishment has one food manager certification but no staff onsite at time of visit held proof of active FOOD MANAGER certification. Ensure at least one person per shift is onsite with proof of active food MANAGER certification. 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. Correct By: 12/24/2023 2-101.11, 2-102.12 · Correct by 12/24/2023 31 No paper towels stationed at kitchen handsink at time of visit. Ensure paper towels are in stock at each handsink during all hours of kitchen operation. 6-301.12 Hand drying provision. Correct By: 12/24/2023 6-301.12 · Correct by 12/24/2023 35 One kitchen staff member wearing hair restraint while the other was not. Ensure all staff members working with food in kitchen are wearing hats or hairnets. 2-402.11 Hair Restraints effective. Correct By: 03/13/2024 2-402.11 · Correct by 03/13/2024 Inspector remarks NOTE: - Food handler certifications active and posted on wall. Ensure at least one person with active food MANAGER certification is on premises during all hours of kitchen operation. Inspector: RYAN DAVIS · Corrected on site: 0 · Repeat violations: 0
Jun 14, 2023	100 A	District A, Sector 1
Inspector remarks NOTE: Signature lost due to DHD timeout Inspector: RYAN DAVIS · Corrected on site: 0 · Repeat violations: 0
Jan 10, 2023	97 A	District A, Sector 1 · 2 findings
Observations and corrective actions 21 No certified food manager onsite at time of visit. Ensure at least one person with a current food manager certification is onsite during ALL hours of kitchen 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. 2-101.11, 2-102.12 35 No hats or hairnets observed in use at time of visit. Ensure employees working with food are wearing hats or hairnets to restrain hair. 2-402.11 Hair Restraints effective. 2-402.11 Inspector remarks If you have questions regarding today's visit, please call (210)207-0135. NOTE: UPDATE: Manager arrived and showed active food manager certification after delivering report. Inspector: RYAN DAVIS · Corrected on site: 2 · Repeat violations: 0

Score grading: 90+ excellent, 80–89 needs improvement, under 80 failing. Inspection types include routine, re-inspection (a re-visit after a low score), and pre-opening inspections. Inspectors check temperature controls, hand-washing, surface sanitation, employee health, food protection from contamination, and proper handling of leftovers. A low score will typically trigger a re-inspection within 10–30 days.