SALTGRASS STEAK HOUSE

2885 CINEMA RIDGE, TX 78238 · facility #4293571

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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 SALTGRASS STEAK HOUSE health-inspection history: SALTGRASS STEAK HOUSE at 2885 CINEMA RIDGE, 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
Feb 24, 2026	91 A	District D, Sector 28 · 4 findings
Observations and corrective actions 3 Observed fried Asparagus, stored inside of the small shot hold/ warming rack with temperatures ranging from 126 degrees Fahrenheit (F) to 128 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. The Certified Food Manager (CFM) noticed that the dial was on a low heat setting, so they turned it up to raise the internal temperatures above 135 F. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher). Correct By: 02/27/2026 3-501.16(A)(1) · Correct by 02/27/2026 18 Observed Quaternary Ammonium sanitizer in a red sanitizer bucket (near the Walk-In Cooler) with a high concentration of 500 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 surfaces of cutting boards and food-contact table surfaces in the kitchen 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. The CFM shall have to get their sanitizer dispenser technician come out and adjust the dispenser so that it dispenses 200 to 400 PPM. Ensure the following: 7-204.11 Sanitizers, criteria. Correct By: 02/27/2026 7-204.11 · Correct by 02/27/2026 28 Observed two medium containers of seasoned raw Chicken tenders with Use By dates of 02/20/2026 and 02/23/26. Today is 02/24/26. Observed a large container of raw Chicken mislabeled as Potato Soup with a Use By of 02/25. The CFM stated that all three were mislabeled since the chicken was prepped yesterday. The CFM had a Food Handler remove the incorrect date labels and place new ones that were accurate. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cooked TCS food that has cooled down, raw foods that have been modified, sauces or salsas prepared on site, and any cut/ sliced fruits or vegetables, 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 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. Failure to place accurate sticker date labels on the TCS food again shall result in food being discarded, no questions shall be asked. 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. 3-501.17(A), 3-501.17(B) 36 Observed a sanitizer towel resting on a kitchen preparation table (outside of the red sanitizer bucket). Ensure that all sanitizer towels, used to wipe down cutting boards and food-contact surfaces, are stored in a Quaternary Ammonium solution that has an approved concentration of 200 to 400 Parts Per Million (PPM) between uses. Leaving the sanitizer towel out of the bucket shall allow bacteria to multiply and grow on the sanitizer towel. If the cloth is very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure the following: 3-304.14(B)(1) Cloths in-use for wiping between uses stored. Correct By: 05/25/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE SALTGRASS STEAK HOUSE 91 Physical Address: 2885 CINEMA RIDGE City/State: San Antonio / TX Placard Issued: Yes License/Permit # 200781 Letter Grade Issued: A 3-304.14(B)(1) · Correct by 05/25/2026 Inspector remarks * REMARKS * * Ensure that the maintenance orders to raise the kitchen pipes below the dishwashing machine and below the waitress handwash sink (located to the right of the beverage dispensers) is completed by the NEXT routine food establishment inspection. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the 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 Walk-In Coolers, 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. * Continue to ensure that all cold holds, coolers, refrigerators, mini fridges, freezers, and walk-in coolers have a thermometer that is calibrated, accurate, easily accessible, easily readable, durable, and in good repair. The thermometer MUST be placed in the warmest part of the refrigerator (near the door where warm air goes in) so that food handlers can check if the cold hold is not working correctly (keeping the food temperatures at or below 41 degrees Fahrenheit (F), and 32 F for freezers). Do NOT allow the thermometer to be pushed to the back of the fridge. * 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. * * 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: 1 · Repeat violations: 0
Sep 16, 2025	92 A	District D, Sector 28 · 3 findings
Observations and corrective actions 10 Observed three metal pans on the clean dish rack that had leftover food debris and stains on their inside food-contact surfaces. The Certified Food Manager (CFM) took these unclean dishes to the dish washing machine to be Washed and Rinsed again with high temperatures. 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. 4-601.11(A) 19 Observed that the two black hoses below the handwash sink located to the right of the beverage dispensing machines were going inside of the floor drain. Observed that the plumbing pipe below the dish washing machine was going into the floor drain below it. Observed that the two white pipes below the ice machine were resting on the floor. The black hoses should be cut and adjusted so that they maintain one inch of air above the kitchen floor. The dish washing plumbing should be cut and raised onto a pipe holder or bracket to maintain its air gap of one inch. 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: 09/19/2025 5-202.13 · Correct by 09/19/2025 29 Observed that the dish washing machine was a heat-treating machine. The staff did NOT have heat testing strips on site or a thermometer that can be run through the machine along with the dishes to record the hot water sanitization temperatures. Ensure that dish washing machines are reaching high enough hot water temperatures so that it can eliminate any pathogens that remain on the dish and utensil surfaces. With this dish washing machine the Rinse cycle should reach a MINIMUM temperature of 180 degrees Fahrenheit (F) and should NOT go over 194 F. The thermometer on the dish washing machine was reading between 150 and 160 F. The staff shall be REQUIRED to purchase heat testing strips or the black puck thermometer that can go through the machine’s cycles. Ensure the following: 4-204.115(A) Ware washing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank. 4-204.115(B) Ware washing machine equipped with temperature measuring device water enters the hot water sanitizing final rinse manifold/chemical sanitizing solution tank. Correct By: 09/26/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE SALTGRASS STEAK HOUSE 92 Physical Address: 2885 CINEMA RIDGE City/State: San Antonio / TX Placard Issued: Yes License/Permit # 200781 Letter Grade Issued: A 4-204.115(A), 4-204.115(B) · Correct by 09/26/2025 Inspector remarks * REMARKS * * Ensure that the maintenance order to repair the cold hold drawers below the grill is completed by the NEXT routine food establishment inspection. Currently the cold hold unit is down, but the staff are using ice baths to keep the TCS food at or below 41 F. If TCS food is out of temperature for four hours, then it MUST be discarded. * ** Ensure that all Nonfood Contact Surfaces (surfaces and edges inside of cold hold units, and inside surfaces of ice machines) 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. * * 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: 1
Mar 05, 2025	90 A	District D, Sector 28 · 4 findings
Observations and corrective actions 9 Observed prepackaged raw ground beef stored directly above whole muscle steak inside of the bar Walk-In Cooler. Observed raw Beef and raw Pork stored over Ready to Eat (RTE) bottled beverages such as Red bulls and other prepackaged food. The inspector reminded the Certified Food Manager (CFM) that all raw ground beef MUST be stored below all raw whole muscle beef, and raw pork MUST be stored below raw Beef but above raw avian products such as chicken or quail. 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 CFM took the time to rearrange the boxes and packages of raw meat to the correct order and reduced the risk of cross contamination. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. 3-302.11(A)(1), 3-302.11(A)(2) 19 Observed two white pipes (one appears to come from the bar dishwashing machine) going inside of the bar floor drain. These two white pipes MUST be cut and raised so that they have an air gap of one inch above the establishment 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 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: 03/08/2025 5-202.13 · Correct by 03/08/2025 21 Observed that neither of the two CFMs present today could show a physical or digital copy of their CFM certification. The inspector shall leave behind their business number so that they can send a copy of their certification once they can access their account. 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 there be enough CFMs so that they may cover each other when they 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. Please keep a copy of each CFM certification in the binder on site, or a digital copy saved in computer files. Ensure the following: 228.221(a)(4)(A) Certified Food Protection 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: 03/15/2025 2-101.11, 2-102.12 · Correct by 03/15/2025 28 Observed diced tomatoes with a Use By date of 03/04/2025. Observed strawberry sauce for desserts with a Use By date of 03/02/2025. Observed raw chicken tenders with a Use By date of 03/03/2025. The inspector and CFM deduced that the Use By dates were incorrect and NEED to be updated. The inspector has warned the CFMs that if Time/ Temperature Control for Safety (TCS) food is still observed going past the posted Use By date, then the inspector shall be REQUIRED to discard the container of food into the trash can. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such cut fruits and vegetables, opened TCS food packaging, and TCS sauces prepared on site, 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 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. The establishment MUST honor the Use By date sticker they place onto the containers of food. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 03/15/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE SALTGRASS STEAK HOUSE 90 Physical Address: 2885 CINEMA RIDGE City/State: San Antonio / TX Placard Issued: Yes License/Permit # 200781 Letter Grade Issued: A 3-501.17(A) · Correct by 03/15/2025 Inspector remarks * REMARKS * Ensure that Quaternary Ammonium sanitizer testing strips are available on the NEXT routine food establishment inspection. The establishment mistakenly purchased pH testing strips. 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. The establishment did have Bleach/ Chlorine testing strips available for the dishwashing machines. * Ensure that all employee beverages have a secure lid/ cover and stored below Ready To Eat (RTE) and Time/ Temperature Control for Safety (TCS) beverages on a tray (tray catches liquids if the drink falls over). Employee beverages may also be stored in a drink holder rack that is added to a wall. Ensure personal food items are stored underneath RTE food items or beverages that are sold to clients. Personal food trays should have a form of cover, lid, or plastic wrapping. * * The inspector has reminded the staff that all jewelry, including wrist accessories such as watches, bracelets, hair rubber bands, and medical devices MUST be removed during service. All jewelry and accessories must be stored in employee lockers. Ensure that no jewelry such as rings with gemstones, watches, bracelets, medical bracelets/ devices, and hair rubber bands are worn during food preparation. The only jewelry allowed to be worn are simple wedding bands that have no intricate design. * Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 0
Sep 24, 2024	89 B	District D, Sector 28 · 8 findings
Observations and corrective actions 2 Observed cold hold unit for raw meat beneath the grill on the cook's line at 47F and above. Observed cold hold unit on other side of cooks line at 50F and above. All items were placed on an ice bath, maintenance was out to fix the units. Ensure all TCS cold-hold items are kept at 41F and below at all times. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). 3-501.16(A)(2) 18 7-206.13(A) Tracking powders prohibited. Ensure tracking powders are not utilized inside the kitchen area. 7-206.13(A) 18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed plastic spray bottles with yellow chemicals and clear chemicals not labeled. Ensure Poisonous/toxic materials or chemicals not in original container are always properly labeled. 7-102.11 35 Observed employees food prepping with jewelry on and observed employees food prepping with personal items out on the prep table during active preparation of food. Ensure all personal items (phones, drinks) are stored in a designated employee area and no jewelry is worn on the wrist or hands when involved in food prep. 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-303.11, 2-401.11 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. Refrigerator units, equipment, grout, and the flooring and walls on the cooks line are in need of a thorough cleaning. Ensure all non-food contact surfaces are clean to sight and touch. Correct By: 12/23/2024 4-601.11(C) · Correct by 12/23/2024 43 No up-to-date food permit posted. Correction: Ensure up to date food permit is posted as per 8-304.11(A) Permit posted. 8-304.11(A) 45 Ensure all equipment and surfaces are cleaned routinely. 6-501.12 Cleaning, frequency and RESTRICTIONs. Correct By: 12/23/2024 6-501.12 · Correct by 12/23/2024 47 No up-to-date food permit posted. Correction: Ensure up to date food permit is posted as per 8-304.11(A) Permit posted. 8-304.11(A) 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. Ensure the food storage chart is adhered to in order to prevent cross contamination. Ensure all labels and stickers are removed and fully washed off of food storage containers. Inspector: Kamilla Tully · Corrected on site: 5 · Repeat violations: 2
Jan 26, 2024	90	District D, Sector 33
Jul 18, 2023	97 A	District D, Sector 33 · 3 findings
Observations and corrective actions 34 Ensure that the weather strip for the back door must be repaired or replaced so that no light may enter the facility. 6-202.15(D) Windows or doors protected against the entry criteria. Correct By: 10/18/2023 6-202.15(D) · Correct by 10/18/2023 41 Observed multiple bulk food items without labels or incorrectly labeled. Ensure all food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food.. 3-302.12, 3-601.11 46 Observed hand sink leaking. Ensure the leak is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair. Correct By: 10/18/2023 5-205.15(B) · Correct by 10/18/2023 Inspector remarks 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. *REMARKS* Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training Ensure no jewelry is worn while prepping or handling food. Jewelry Prohibition. 2-401.11 Inspector: Kamilla Tully · Corrected on site: 1 · Repeat violations: 1
May 12, 2023	76 B	District D, Sector 33 · 16 findings
Observations and corrective actions 9 Observed cheese stored directly next to raw burger meat and raw steak in the cold hold drawer. Ensure all meat is stored separately in accordance with proper cross contamination prevention procedures. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Correct By: 05/16/2023 3-302.11(A)(2) · Correct by 05/16/2023 10 Observed the dish washing machine in use to clean dishes with no solution in the container and dishes not being properly sanitized. Ensure the required concentration of 50-100ppm is reached at all times when the machine is in use. 4-703.11(C)(2) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. 4-501.114(F) Chemical sanitizer generated on-site, criteria. 4-501.114(F), 4-703.11(C)(2) 10 Observed dirty salad bowl and tongs stored directly on top of clean salad plated in cold plate holder unit. Ensure all food contact surfaces are clean to sight and touch. 4-601.11(A) Food-contact surfaces clean to sight and touch. Correct By: 05/16/2023 4-601.11(A) · Correct by 05/16/2023 15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed food handling employee place ready to eat baked potato on plate with bare hands. Ensure that ready-to-eats foods are a prepared with an approved suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Correct By: 05/16/2023 3-301.11(B) · Correct by 05/16/2023 18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed plastic spray bottles with yellow chemicals and clear chemicals not labeled. Ensure Poisonous/toxic materials or chemicals not in original container are always properly labeled. Correct By: 05/16/2023 7-102.11 · Correct by 05/16/2023 21 Observed certified food manager certification still not registered with the city. Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training Correct By: 05/23/2023 · Correct by 05/23/2023 28 Observed multiple food items kept and in use from dates of expiration of 5/10/23. Ensure all date markings are accurate and disposed of when the expiration date label states. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 05/23/2023 3-501.17(A) · Correct by 05/23/2023 34 Pest activity was evident throughout the establishment. Past pest control receipts were provided and the most recent pest control treatment was completed on 4/21/23. Ensure that the weather strip for the back door must be repaired or replaced so that no light may enter the facility. Ensure no live or dead roaches are in any area of the establishment. 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. 6-501.111(D) Controlling pests. Eliminating harborage conditions. 6-501.112 Removing dead or trapped birds, insects, rodents, and other pests. Correct By: 08/11/2023 6-202.15(D), 6-501.111(B), 6-501.111(D), 6-501.112 · Correct by 08/11/2023 35 Observed employees food prepping with jewelry on and observed employees food prepping with personal items out on the prep table during active preparation of food. Ensure all personal items (phones, speakers) are stored in a designated employee area and no jewelry is worn on the wrist or hands when involved in food prep. 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. Correct By: 08/11/2023 2-303.11, 2-401.11 · Correct by 08/11/2023 37 Observed food in cold holds stored without lids or coverings. Ensure all food is protected with covers or tops. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Correct By: 08/11/2023 3-302.11(A)(4) · Correct by 08/11/2023 39 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. Observed ice scoop stored in ice barrel with handle on ice in bar area and soda fountain area. Correct By: 08/11/2023 3-304.12(E) · Correct by 08/11/2023 41 Observed multiple bulk food items without labels or incorrectly labeled. Ensure all food items are properly labeled. 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food.. Correct By: 08/11/2023 3-302.12, 3-601.11 · Correct by 08/11/2023 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. Refrigerator units, equipment, grout, and the flooring and walls on the cooks line are in need of a thorough cleaning. Ensure all non-food contact surfaces are clean to sight and touch. Correct By: 08/11/2023 4-601.11(C) · Correct by 08/11/2023 45 Ensure all equipment and surfaces are cleaned routinely. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 08/11/2023 6-501.12 · Correct by 08/11/2023 45 Observed speaker and employee items on food prep table next to food being prepared. Ensure all personal items are kept in a designated employee area. 7-209.11 Other Personal Care Items, Storage. Correct By: 08/11/2023 7-209.11 · Correct by 08/11/2023 46 Observed faucet at the hand sink near the drink station leaking. Ensure the leak is repaired and maintained in good condition. 5-205.15(B) A plumbing system shall be maintained in good repair. Correct By: 08/11/2023 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE SALTGRASS STEAK HOUSE 76 Physical Address: 2885 CINEMA RIDGE City/State: San Antonio / TX Placard Issued: No License/Permit # 200781 Letter Grade Issued: B 5-205.15(B) · Correct by 08/11/2023 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 food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training **REINSPECTION*** 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. A reinspection will occur on Monday May 15, 2023 and a fee of $103.00 will be charged to your account. ENSURE ALL OF THE CRITICAL VIOLATIONS LISTED IN THE REPORT ARE CORRECTED. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 2
Jan 31, 2023	94 A	District D, Sector 33 · 6 findings
Observations and corrective actions 10 4-601.11(A) Food-contact surfaces clean to sight and touch. Observed stacked ready for use dishes and bowls and covers, with residual food debris. Ensure food contact surfaces are cleaned to sight and touch. 4-601.11(A) 10 Observed quat sanitizer at a level of 500 quat. Ensure the quat sanitizer is at a range of 150-400 quat at all times. 4-501.114(C) Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions. Correct By: 02/03/2023 4-501.114(C) · Correct by 02/03/2023 35 Observed employees food prepping with watches on and observed employees food prepping with personal drinks and food items out on the prep table during active preparation of food. Ensure all personal drink and food items are stored in a designated employee area and no jewelry is worn on the wrist or hands when involved in food prep. 2-303.11 Jewelry Prohibition. 2-401.11 Eating food, chewing gum, drinking beverages, or using tobacco. 2-303.11, 2-401.11 41 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food.. 3-302.12, 3-601.11 42 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. At time of inspection residual date marking stickers were observed on the outside of "ready-for-use" food storage containers. 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. refrigerator units on cooks line are in need of a thorough cleaning. Correct By: 05/01/2023 4-601.11(C) · Correct by 05/01/2023 Inspector remarks 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. *REMARKS* Ensure all food manager certificates are registered with the city. You will need to bring your certificate and complete an application with SAMHD located at 1901 S Alamo San Antonio, Texas 78204. The office is open Monday through Friday from 8:00 am to 4:00 pm. The fee for registration is $15.45. Must be completed by next routine inspection. For more information, please visit: http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training ENSURE THE FOOD MANAGER CERTIFICATION IS EASILY PROCURED AT THE TIME OF THE NEXT INSPECTION. Inspector: Kamilla Tully · Corrected on site: 2 · Repeat violations: 2

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.