BOMBSHELLS

8410 STATE HWY 151, TX 78245 · facility #4295589

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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 BOMBSHELLS health-inspection history: BOMBSHELLS at 8410 STATE HWY 151, 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
Mar 12, 2026	85 B	District D, Sector 28 · 7 findings
Observations and corrective actions 3 Observed grilled Hamburger patties stored on top of the grill station, within a metal pan/ insert, with internal temperatures ranging from 87 to 100 degrees Fahrenheit (F). The inspector reminded the Certified Food Manager (CFM) that all cooked TCS food MUST be kept at temperatures above 135 F after they’re done being cooked. 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 establishment should either prepare the grilled Burgers to order, store the grilled burger patties in a steam table/ hot hold, or use Time as a Public Health Control. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher). Correct By: 03/15/2026 3-501.16(A)(1) · Correct by 03/15/2026 9 Observed raw Beef steak stored behind prepackaged raw Fish (horizontally) in the cold hold drawers below the grill station. The inspector reminded the CFM that the raw Beef should be closest to the cook, NOT the raw Fish, to reduce the risk of cross-contamination (raw steak blood/ juices shall not spill over the prepackaged Fish). Ensure that raw eggs, raw meats, and raw poultry are stored below Ready to Eat (RTE) food, 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 moved the raw Steak closest to them, and placed the raw Fish at the back. 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 that the discarded water inside of the floor drain, below the kitchen handwash sink, was slowly draining. Observed a leak where the PVC pipe attaches to the underside of the kitchen handwash sink located near the Pizza ingredient cold hold unit. The establishment MUST use an auger to clear any clogs/ blockages at the floor drain, and they MUST seal the leak below the handwash sink or install a new PVC pipe. 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: 03/15/2026 5-205.15(A) · Correct by 03/15/2026 29 Observed that the Quaternary Ammonium testing strips were expired (expired on 2024). Observed that the red sanitizer bucket had Quaternary Ammonium solution with a concentration below 150 Parts Per Million (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. The staff MUST alert the owner and CFM whenever they run out of testing strips or when they expire. Ensure the following: 4-302.14 Sanitizing solutions, testing devices. Correct By: 03/22/2026 4-302.14 · Correct by 03/22/2026 31 Observed a beverage pitcher inside of the kitchen handwash sink located on the prep line. Ensure that the basins of the handwash sinks are kept clear. Handwash sinks should only be used to wash hands, NOT for storing items, storing dirty dishes/ utensils, washing/ rinsing dishes, or filling up red sanitizer buckets with water. One of the shift managers moved it out of the handwash sink. Ensure the following: 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. 5-205.11 39 Observed kitchen utensils stored in standing water. The temperature of the standing water was 110 F. Ensure that kitchen utensils that are used for food and beverage handling or preparation are stored in water that is constantly flowing, flushing, or circulating. If the water is standing, the standing water MUST reach 135 degrees Fahrenheit (F) or higher to disinfect the utensil. The hot water MUST maintain a temperature of 135 F. The inspector suggested to the establishment to consider purchasing a crock pot/ small steam table where they can keep standing water at temperatures above 135 F. Ensure the following: 3-304.12(D) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes. 3-304.12(F) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 57 degrees Celsius (135 degrees Fahrenheit) and the container is cleaned at a frequency specified under §4-602.11(D)(7) of this title. Correct By: 06/10/2026 3-304.12(D), 3-304.12(F), 4-602.11(D)(7) · Correct by 06/10/2026 42 Observed dirty ceiling surfaces inside of the ice machine. Observed dirty ledges of the ice machine sliding doors. Ensure that these surfaces are frequently 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: 06/10/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE BOMBSHELLS 85 Physical Address: 8410 STATE HWY 151 City/State: SAN ANTONIO / TX Placard Issued: Yes License/Permit # 1815366 Letter Grade Issued: B 4-601.11(C) · Correct by 06/10/2026 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about FIFTEEN days (on or about 03/26/2026). The fee for the First Reinspection shall be $150.00. * Items to correct are as follows: - Violations 1 through 33 seen today (03/12/2026) * Failure to correct the critical violations by the First Reinspection/ Visit shall lead to an automatic Second Reinspection. It is in the establishment’s best interest to correct the critical violations before the first reinspection date. * * Ensure that the maintenance order to raise the narrow pipe below the ice machine 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 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. * Continue to ensure that TCS food and beverages have preparation and Use By dates. 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). If the TCS food is going into an eighth day, then the time it was prepared MUST be written down. Ensure that the dates are correct. * 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. * Inspector: Marco Ramirez · Corrected on site: 2 · Repeat violations: 0
Aug 15, 2025	71	District D, Sector 28 · 6 findings
Observations and corrective actions 2 Observed raw Chicken with temperatures ranging from 44 F to 54 degrees Fahrenheit (F) at the breading station. Observed sausage crumble pizza toppings inside of the pizza cold hold unit with internal temperatures of 53 to 59 F. Observed Marinara sauce with temperatures of 45 F inside of the refrigerator unit. 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 MUST lower the internal temperature by seven degrees to keep the TCS food below 41 F. Perhaps adding bags of ice in the unit may help with cold air circulation. Having the cover closed shall also help in lowering the temperature. If none of that helps, then the establishment MUST have a maintenance technician come out and check why the unit is NOT keeping the cold temperatures (add Freon, repair the compressor, repair the cooling coils, cleaning the filter, etc.). The CFM did place more ice below the raw chicken and below the pizza toppings. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 08/18/2025 3-501.16(A)(2) · Correct by 08/18/2025 3 Observed that the Hamburger patties at the grill station had internal temperatures ranging between 120 and 122 F. The CFM increased the temperature to have the hamburger patties have 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. Covers/ lids for each hot TCS food MUST be placed so that the heat does NOT escape. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher). Correct By: 08/18/2025 3-501.16(A)(1) · Correct by 08/18/2025 7 Observed a container of raw chicken within the second Walk-In Cooler that went past its posted Use By date and had a foul smell. The inspector had the CFM discard the adulterated chicken into the trash can. Ensure that all food and beverages are in good condition, unadulterated, and safe to consume. 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. Correct By: 08/18/2025 3-101.11 · Correct by 08/18/2025 10 Observed that the inside walls and ceiling of the ice machine had black substances growing inside of it. The kitchen staff MUST use a clean sanitizer towel to remove the remaining black substances. Observed three metal pans on the clean dish rack that had food stains and debris left over on the 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 grease and oil with ease. Ensure the following: 4-601.11(A) Food-contact surfaces clean to sight and touch. 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur. Correct By: 08/18/2025 4-601.11(A), 4-602.11(A)(5) · Correct by 08/18/2025 19 Observed that the water continues to run at the two-compartment sink even when the handles are turned off. The handwash sink near the bathrooms is experiencing the same issue. 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: 08/18/2025 5-205.15(A) · Correct by 08/18/2025 22 Observed that one of the cooks that began in March 2025 had an expired Food Handler certification (expired in 2024). 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 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. The establishment should implement a system that alerts the food handlers to renew their certification a month before it expires. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria. Correct By: 08/25/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE BOMBSHELLS 71 Physical Address: 8410 STATE HWY 151 City/State: SAN ANTONIO / TX Placard Issued: Yes License/Permit # 1645522 Letter Grade Issued: 2-103.11(B) · Correct by 08/25/2025 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about ELEVEN days (on or about 08/26/2025). The fee for the first reinspection is $103.00. * Items to correct are as follows: - Violations 1 through 34 seen today (08/15/2025) * 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 the dumpster lid is closed during all hours of operation unless it is in use. If the establishment is having trouble due to strangers opening the lids of the dumpster and rummaging through the discarded waste, then the inspector highly recommends placing a lock of some sort (example: Dumpster arm bar) so that only staff members can open the dumpster when they perform a trash run. This shall prevent pests from rummaging in the open dumpster and then going into the establishment (source of food and water). * * UPDATE (09/02/2025, 10:56 am): The inspector received an email from the owner on 08/25/2025 at 5:44 AM requesting to extend the First Reinspection to 09/15/2025 (parts for the cold hold units are arriving on this date). The inspector granted the request and shall return on 09/16/2025. * * UPDATE (09/22/2025, 01:05 PM): The inspector returned to this establishment on 09/19/2025 for a Reinspection. All critical violations, except for Violation 02 and Violation 33 were corrected. Photos for Violations 02 and 33 shall be sent to the inspector's number by 09/28/2025. No Reinspection fee was charged due to the internal transitions with the Food and Environmental department. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 1
Feb 03, 2025	80 C	District D, Sector 28 · 6 findings
Observations and corrective actions 2 Observed cooked rice temping at 47 to 48 degrees Fahrenheit (F) inside a cold hold unit on the line. The rice had been out of temperature within the cold hold since 10:45 AM according to the Certified Food Manager (CFM). The CFM quickly moved the container of cooked rice back into the Walk-in cooler so that it could cool back down to 41 F or lower. 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 establishment Food Handlers should lower the internal ambient temperature of the cold hold unit by eighteen degrees or reduce the number of times they open and close it. If temperatures still persist above 41 F, then they should contact a maintenance technician so that they can diagnose why the internal temperatures are still above 41 F (could be it requires more Freon/ refrigerant, the compressor may be faulty, the filters may need to be cleaned/ changed, the coils may need to be replaced, etc.). The CFM did state that the cold hold was faulty and that they shall place a maintenance order to have the internal temperatures below 41 F. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 02/06/2025 3-501.16(A)(2) · Correct by 02/06/2025 3 Observed Mashed Potatoes temping between 102 and 103 F inside of the warming rack/ hot hold. The staff stated that the warming rack has been on since 10:50 AM. The inspector has instructed the staff to move the cooked/ reheated TCS food to another hot hold unit/ warming rack that does keep the internal temperature of food at or 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. The CFM had another CFM reheat the mashed potatoes and another container of TCS food to 165 F for at LEAST 15 seconds and then stored them back in the warming rack. They began keeping track of four hours for the hot TCS food in this unit. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher). Correct By: 02/06/2025 3-501.16(A)(1) · Correct by 02/06/2025 9 Observed a container of raw shelled eggs stored above a container of chopped lettuce that was NOT covered. Observed raw ground beef patties stored above a tray of raw Ribeye steak. The inspector educated the CFM that raw eggs MUST be stored below all produce, fruit, and dairy. Any raw beef MUST be stored above all raw ground beef. 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 moved the raw ground beef onto another rack, and the eggs were moved below the lettuce. 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 a leak underneath the right compartment of the two-compartment sink. Observed a leak at the pipes where beverages are dumped near the dishwashing machine. Please have these leaks repaired/ sealed so that dirty water does NOT drip onto the kitchen floor. 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: 02/06/2025 5-205.15(A) · Correct by 02/06/2025 19 Observed that the following pipes/ plumbing did NOT have a one-inch air gap above the kitchen floor or raised floor drains: the pipe below the two-compartment sink, the pipe below the ware washing (dishwashing) machine, and one of the pipes below the hose sprayer (CFM sated it comes from the discarded beverage sink). These pipes should either be cut, raised, or both. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the horizontal plane of the kitchen floor or one inch above the rim of 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: 02/06/2025 5-202.13 · Correct by 02/06/2025 22 Food Handler was shown, and it expires in 2026. Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE BOMBSHELLS 80 Physical Address: 8410 STATE HWY 151 City/State: SAN ANTONIO / TX Placard Issued: Yes License/Permit # 1645522 Letter Grade Issued: C Inspector remarks * REMARKS * * A First Reinspection shall be required on or about nine days (on or about 02/19/2025). The fee for the first reinspection is $103.00. * Items to correct are as follows: - Violations 1 through 33 seen today (02/03/2025) - Ensure that all old TCS food temps at 41 F or below, and that hot TCS food temps at 135 F or higher. * 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. * Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 0
Sep 26, 2024	77 C	District D, Sector 28 · 15 findings
Observations and corrective actions 2 Observed raw chicken held on ice in a unit at 47F and above. Raw chicken was voluntarily discarded. Ensure all cold hold units maintain the required temperature of 41F and below. 3-501.16(A)(2) Cold Hold (41°F/45°F or below). ENSURE ALL COLD HOLD UNITS MAINTAIN A TEMPERATURE OF 41F OR BELOW. 3-501.16(A)(2) 7 Observed moldy like strawberries in the cold hold unit. (items were discarded). Ensure all food is in good condition at all times or discarded properly. 3-101.11 Food safe, good condition, unadulterated, and honestly presented. 3-101.11 20 Observed water unable to drain in the drain beneath the cold hold unit for the chicken wings. Ensure all clogged water is cleaned out and all pipes are fixed so that proper drainage is allowed. 5-403.11(B) Capacity and drainage. Correct By: 09/29/2024 5-403.11(B) · Correct by 09/29/2024 23 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?. Establishment did not reach hot water requirements of 100F minimum for all hand sinks and 110F minimum for the three compartment sink at the time of the inspection. Correct By: 10/06/2024 5-103.11(B) · Correct by 10/06/2024 27 Observed cold hold unit with chicken inside at 49F and above. Ensure all cold hold units are capable of maintaining all items at 41F and below. 4-301.11 Cooling, heating, and holding capacities. Equipment. Correct By: 10/06/2024 4-301.11 · Correct by 10/06/2024 29 Test strips unable to be provided. 4-302.14 Sanitizing solutions, testing devices. Ensure the proper test strips are supplied and are not expired. Correct By: 10/06/2024 4-302.14 · Correct by 10/06/2024 31 Observed hand sink in the front cooks line without adequate hot water. Ensure all hand sinks reach the minimum required temperature of 100F at all times. 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: 10/06/2024 5-202.12(A) · Correct by 10/06/2024 31 Observed hand sink occupied with a blender cup. Ensure hand sinks are used for handwashing purposes ONLY at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Correct By: 10/06/2024 5-205.11 · Correct by 10/06/2024 34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment. Correct By: 12/25/2024 6-202.15(D) · Correct by 12/25/2024 41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. Correct By: 12/25/2024 3-302.12 · Correct by 12/25/2024 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. Ensure the walk in cooler and door handles and the shelves of the cold hold units are cleaned frequently. Correct By: 12/25/2024 4-601.11(C) · Correct by 12/25/2024 43 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. Observed debris on ceiling tiles above food prep counters and surrounding vents. Correct By: 12/25/2024 6-501.14(A) · Correct by 12/25/2024 45 Observed personal items such as phones and drinks stored on top/next to consumable items. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage. Correct By: 12/25/2024 7-209.11 · Correct by 12/25/2024 45 Ensure all equipment and surfaces are cleaned routinely. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Observed a hole in the ceiling above the ice machine. Ensure all holes are sealed. 6-201.11 Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 12/25/2024 6-201.11, 6-501.11, 6-501.12 · Correct by 12/25/2024 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 Correct By: 12/25/2024 8-304.11(A) · Correct by 12/25/2024 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: 2 · Repeat violations: 0
Jan 20, 2024	86	District D, Sector 33
May 22, 2023	78 C	District D, Sector 33 · 15 findings
Observations and corrective actions 7 Observed moldy like sauces in the walk in cooler. (items were discarded). Ensure all food is in good condition at all times or discarded properly. 3-101.11 Food safe, good condition, unadulterated, and honestly presented. 3-101.11 14 Observed no hand washing by any employees at the time of inspection. Observed employee change gloves with no hand washing in between. Ensure FREQUENT hand washing is done during food preparation and and before donning and doffing of gloves. 2-301.14 When to wash. 3-304.15(A) Gloves single use. 2-301.14, 3-304.15(A) 18 Observed chemicals stored directly next to clean ready to serve plates. Ensure all chemicals are stored properly at all times. 7-201.11 Poisonous/toxic materials or chemicals stored properly. 7-201.11 28 Observed multiple food items in the walk in cooler that were made in April 2023. All expired food must be discarded timely and properly. Refrigerated, ready-to-eat potentially hazardous food prepared and held refrigerated for more than 24 hours in a food establishment shall be clearly marked at the time of preparation to indicate the date, including the day of preparation, by which the food shall be consumed seven calendar days or less from the date of food preparation if the temperature is maintained at 41°F. (Current date plus 6. Example: food prepared on 4/1 will have a use by date of 4/7) 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 31 Observed ice inside the hand sink and other items obscuring the hand sink. Observed an employee wash off food in the hand sink that was being prepared for a consumer. Ensure hand sinks are used for handwashing purposes ONLY at all times. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Ensure every hand sink is equipped with soap at all times. 6-301.11 Hand washing cleanser, availability. 5-205.11, 6-301.11 34 6-202.15(D) Windows or doors protected against the entry criteria. Ensure the weather strips on the exterior doors are repaired or replaced so that no light may enter the establishment. Correct By: 08/20/2023 6-202.15(D) · Correct by 08/20/2023 37 Observed soda bag directly on the floor and food items without tops. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. 3-302.11(A)(4), 3-305.11(A)(3) 37 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed uncovered food storage containers. 3-305.11(A)(3) Storing the food at least 15 cm (6 inches) above the floor. Observed food storage containers directly on the floor throughout the establishment. Ensure all food items are stored 6" or more above the floor at all times and covered. 3-302.11(A)(4), 3-305.11(A)(3) 39 Observed ice scoops stored inside the ice bins. Ensure utensils are properly stored in between use. 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(E) 40 4-502.13(A) Single-service and single-use articles may not be reused. Observed single use items and cups being used as scoops. Ensure single use items are not reused. 4-502.13(A) 41 Observed multiple containers of food items without proper labels. Ensure all food items are labeled at all times. 3-302.12 Food storage containers, identified with common name of food. 3-302.12 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. Observed floor, equipment, walls, and kitchen area accumulated with food like debris. Ensure the non-food contact surfaces are clean to sight and touch. Correct By: 08/20/2023 4-601.11(C) · Correct by 08/20/2023 43 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: 08/20/2023 6-501.14(A) · Correct by 08/20/2023 45 Observed phones stored directly on prep table during food prep. Ensure all personal items are stored in a designated employee area. 7-209.11 Other Personal Care Items, Storage. 7-209.11 47 8-304.11(K) Notification of the most recent inspection report is available upon request. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicious location. Correct By: 08/20/2023 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE BOMBSHELLS 78 Physical Address: 8410 STATE HWY 151 City/State: SAN ANTONIO / TX Placard Issued: No License/Permit # 1645522 Letter Grade Issued: C 8-304.11(K) · Correct by 08/20/2023 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 Inspector: Kamilla Tully · Corrected on site: 10 · Repeat violations: 1

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.