| ▸ Aug 05, 2025 |
89
B
|
District D, Sector 28
· 5 findings
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Observations and corrective actions
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3
Observed cooked rice at the steam table with internal temperatures ranging from 114 degrees Fahrenheit (F) to 128 F. It was made at 05:40 AM. The Certified Food Manager (CFM) removed the rice from the steam table. Observed a metal pan of Beans with internal temperatures ranging from 120 F to 131 F. The beans were made at 09:00 AM so they have until 01:00 PM to be sold. The CFM should ensure that the pan of rice is placed lower to the steam table and ensure that there is enough water in the steam table. The Warming rack where the beans were stored should have the internal temperature increased by 15 degrees so that the cooked food maintain internal temperatures above 135 F. 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. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher). Correct By: 08/08/2025
3-501.16(A)(1)
· Correct by 08/08/2025
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10
Observed that three metal pans on the clean dish rack had leftover food debris on their inside food-contact 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 heavy grease, oil, and any leftover baked food debris with ease). The inspector had the CFM place them at the Wash compartment of the three-compartment sink to be washed again. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 08/08/2025
4-601.11(A)
· Correct by 08/08/2025
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28
Observed a container of Raw Beef with prep and Use By dates of 08/04/2025. Today is 08/05/2025. The CFM stated that the staff mislabeled the Use By date and it should have been 08/06/2025. Observed a container of creamy salsa inside of the Walk-In Cooler with two different date labels 8/5/25 to 8/12/25, and 8/4/25 to 8/11/25. The inspector instructed them to go off the 8/4 to 8/11 date to play it safe. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced vegetables and fruits, salsas and sauces that were opened or prepared from scratch, and TCS food that has been cooled down, stored within the establishment are given a preparation/ open date and a Use-By date. The Use-By date has up to twenty-four (24) hours to be labeled on the container from the time it is placed inside a cold hold unit. 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. Use By dates that are labeled MUST be honored. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Correct By: 08/15/2025
3-501.17(A), 3-501.17(B)
· Correct by 08/15/2025
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29
Observed Quaternary Ammonium sanitizer in a red sanitizer bucket with a concentration above 400 PPM. The staff shall have to dilute the sanitizer or have the company that maintenances the dispenser to lower it between 200 and 400 PPM. Ensure that Quaternary Ammonium sanitizers have a concentration of 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. Ensure the following: 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Correct By: 08/15/2025
4-501.116
· Correct by 08/15/2025
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42
Observed that the surface of the shelf inside of the cabinet below the soda dispensing machine was black and rotting. The whole shelf MUST be replaced so that the bottom surface is flat, clean, and smooth again. Observed charred food debris accumulated on the surfaces inside of the Drawer Warmer. Observed debris in the gaskets and surfaces inside of the cold hold drawers below the grill station. Ensure that all of these surfaces are wiped down with a clean 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: 11/03/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE TACO CABANA #115 # 89 Physical Address: 6867 NEW HWY 90 W City/State: San Antonio / TX Placard Issued: Yes License/Permit # 2640 Letter Grade Issued: B
4-601.11(C)
· Correct by 11/03/2025
Inspector remarks
*** REMARKS *** *** A First Reinspection shall be required on or about TEN days (on or about 08/15/2025). The fee for the first reinspection is $103.00. *** Items to correct are as follows: - Violations 1 through 33 seen today (08/05/2025) *** 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. *** ** Ensure that all walls, floors (floors below the dry storage shelves), and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. This shall prevent pests being attracted to sources of fallen food debris. * * 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. * *** 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. ***
Inspector: Marco Ramirez
· Corrected on site: 0
· Repeat violations: 2
|
| ▸ Jan 16, 2025 |
91
B
|
District D, Sector 28
· 6 findings
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Observations and corrective actions
-
7
Observed a container of expired Iced Coffee that had a Use-By date of 01/06/2025 (prepared on 12/31/2024). The inspector explained that any Time/ Temperature Control for Safety (TCS) food or beverage that has gone past its labeled Use By date is considered adulterated and not fit to consume any longer. 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. The shift lead voluntarily discarded the iced coffee. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
3-101.11
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10
Observed a metal pan on the clean dish rack that still had leftover food debris on the food-contact surfaces (inspector was able to wipe away debris with an alcohol wipe). Please ensure that all food-contact surfaces of dishes and utensils are clean to sight and touch once they are are placed on the clean dish rack. *** 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. The shift lead had the dishwasher wash the dish again. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch.
4-601.11(A)
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21
Shift Manager was able to show proof of Certified Food Manager certification at the end of the inspection. It expires in 2027. Please have a copy in the binder at all times.
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34
Observed a dead pest on the bottom shelf of the cabinet to the bottom right of the Soda Fountain machine. Ensure that all dead pests are swept up and thrown away. Ensure that employees are practicing sanitary cleaning procedures to prevent pest harborage conditions. Have all monthly pest control logs/ invoices stored in a folder on site to present to each inspector during each routine food establishment inspection. Ensure the following: 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. Correct By: 04/16/2025
6-501.112
· Correct by 04/16/2025
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42
Observed that the bottom shelf of the cabinet below the Soda Fountain Machine was black and dirty, and it is badly damaged (debris gathers in the cracks). This shelf MUST either be resurfaced, cleaned, and sanitized, or it MUST be replaced with a brand-new shelf that is flat and smooth (easily cleanable). Observed dirty gaskets and bottom surface of the cold hold unit that is NOT in use below one of the grills. Observed frost and fallen frozen food debris inside of the True freezer unit. 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: 04/16/2025
4-601.11(C)
· Correct by 04/16/2025
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45
Observed that the ceiling surface above the kitchen handwash sink had the paint peeling off. The ceiling surface MUST be peeled and then repainted/ sealed. Observed dirty floors underneath the shelf that stores the soda syrup boxes and in the back left corner of the same room. Observed dirty floors underneath the shelf racks that store the single-use dishes and utensils. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. Ensure the following: 6-501.11 Repairing. The physical facilities shall be maintained in good repair. 6-501.12 Cleaning, frequency and RESTRICTIONs. Correct By: 04/16/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE TACO CABANA #115 # 91 Physical Address: 6867 NEW HWY 90 W City/State: San Antonio / TX Placard Issued: Yes License/Permit # 2640 Letter Grade Issued: B
6-501.11, 6-501.12
· Correct by 04/16/2025
Inspector remarks
*** REMARKS *** *** Ensure that the maintenance order to repair/ seal the leak under the Sanitize compartment (left side) of the two-compartment sink 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 kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the kitchen floor. The maintenance order for the following pipes MUST be completed by the NEXT routine inspection: black hose that goes into the funneled drain below the soda machine, the narrow pipe below the kitchen handwash sink, one of the pipes below the three-compartment sink (the one closest to floor), and the large pipe below the ice machine. 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 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. *
Inspector: Marco Ramirez
· Corrected on site: 2
· Repeat violations: 1
|
| ▸ Sep 12, 2024 |
96
A
|
District D, Sector 28
· 4 findings
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|
Observations and corrective actions
-
39
Observed scoops stored in bulk food containers with their handles touching the food. Ensure handles of scoops do not touch the food and face above the food line. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety. 3-304.12(B) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Correct By: 12/11/2024
3-304.12(B), 3-304.12(E)
· Correct by 12/11/2024
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42
4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ensure all non-food contact surfaces are clean to sight and touch. Correct By: 12/11/2024
4-601.11(C), 4-602.13
· Correct by 12/11/2024
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43
Observed dust like build up on the vents in the walk in cooler and the vents in the walkway of the kitchen. Ensure all 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: 12/11/2024
6-501.14(A)
· Correct by 12/11/2024
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46
5-205.15(B) A plumbing system shall be maintained in good repair. Observed a leak in the faucet of the three compartment sink. Ensure the leak is repaired so that the hot water is not constantly running. Correct By: 12/11/2024
5-205.15(B)
· Correct by 12/11/2024
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: 0
· Repeat violations: 0
|
| ▸ May 14, 2024 |
89
B
|
District D, Sector 33
· 8 findings
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Observations and corrective actions
-
9
Observed raw beef stored directly next to egg whites in the cold hold unit. Ensure proper food storage is followed to prevent cross contamination. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
3-302.11(A)(2)
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22
Not all employees were able to procure food handler certifications at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment. Correct By: 05/25/2024
· Correct by 05/25/2024
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34
Observed multiple flies in the kitchen area. Ensure all harboring conditions are eradicated and professional pest control measures are implemented to eradicate the flies. 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 08/13/2024
6-501.111(D)
· Correct by 08/13/2024
-
35
2-303.11 Jewelry Prohibition. Observed employee wearing bracelets and jewelry while food prepping. Ensure only a simple wedding band or no jewelry is worn while food prepping. Correct By: 08/13/2024
2-303.11
· Correct by 08/13/2024
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39
Observed wet dishes stacked on top of one another on the drying rack. Ensure all dishes are properly air dried before stacked on the drying rack. 4-901.11 Drying, Equipment and Utensils. 4-903.11(B)(1) Clean equipment and utensils shall be stored as specified under paragraph (A) of this subsection and shall be stored in a self-draining position that allows air drying.
4-901.11, 4-903.11(B)(1)
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42
4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Ensure all non-food contact surfaces are clean to sight and touch. Correct By: 08/13/2024
4-601.11(C), 4-602.13
· Correct by 08/13/2024
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43
Observed dust like build up on the vents in the walk in cooler and the vents in the walkway of the kitchen. Ensure all 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: 08/13/2024
6-501.14(A)
· Correct by 08/13/2024
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45
Ensure all holes and caulking are redone and resealed to prevent any gaps or holes in the wall. 228.171 Wall and Ceiling Coverings and Coatings. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Ensure a deep cleaning is executed to organize and clean the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 08/13/2024
6-101.11(A)(1), 6-501.12
· Correct by 08/13/2024
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: 2
· Repeat violations: 0
|
| Jan 23, 2024 |
88
|
District D, Sector 33
|
| ▸ Sep 21, 2023 |
95
A
|
District D, Sector 33
· 3 findings
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Observations and corrective actions
-
1
Observed chorizo at 63F that was prepared at 11am. The food was not cooled to 70F within 2 or 4 hours. The food was discarded and cooling logs must be followed. 3-501.14(A)(1) Cooling -- within 2 hours, 135-70°F.
3-501.14(A)(1)
-
34
Observed gnats near the soda boxes. Ensure professional pest control is implemented to eradicate the gnats. 6-501.111(B) Controlling pests. Check premises. Correct By: 12/20/2023
6-501.111(B)
· Correct by 12/20/2023
-
42
4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 4-602.13 Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Correct By: 12/20/2023
4-601.11(C), 4-602.13
· Correct by 12/20/2023
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: 1
· Repeat violations: 0
|
| ▸ May 23, 2023 |
97
A
|
District D, Sector 33
· 1 finding
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Observations and corrective actions
-
2
Observed food items in cold hold units with temperatures above 41F. Corrective Actions: Ensure all food items are with cold hold temperatures of 41F or below. As per: 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
3-501.16(A)(2)
Inspector remarks
*********POST INSPECTION REPORT WITHIN PUBLIC VIEW****** FOOD PERMIT IS VALID UNTIL 09/30/2023. REMARKS: ITEM(S) LISTED BELOW HAVE BEEN CITED AS A WARNING, PERSON IN CHARGE IS TO CORRECT THESE ITEMS INCLUDING ALL OTHER VIOLATIONS. 1) CLEAN FOOD DEBRIS AND TRASH BELOW EQUIPMENT. 2) ALL CERTIFIED FOOD PROTECTION MANAGERS MUST BE REGISTERED WITH THE LOCAL HEALTH DEPARTMENT. BRING A COPY OF CERTIFICATE ALONG WITH A VALID I.D. AND PAYMENT. YOU MAY REGISTER CERTIFICATES AT THE CLIFF MORTON DEVELOPMENT AND BUSINESS SERVICES CENTER LOCATED AT 1901 S ALAMO, MONDAY - FRIDAY BETWEEN 7:45 AM - 4:30 PM. POST CERTIFICATION WITHIN PUBLIC VIEW. FOR ANY QUESTIONS, YOU MAY CONTACT THE HEALTH DEPARTMENT AT 210-207-0135.
Inspector: Paul Rose Abarcar
· Corrected on site: 1
· Repeat violations: 0
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