HOMEWOOD SUITES

215 RICHLAND HILLS, TX 78245 · facility #4308688

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Latest

Best ever

100

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Avg score

93.3

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 HOMEWOOD SUITES health-inspection history: HOMEWOOD SUITES at 215 RICHLAND HILLS, 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
Jun 08, 2026	88 A	District D, Sector 28 · 5 findings
Observations and corrective actions 2 Observed that the physical thermometer outside of the True Reach-In Cooler was reading 46 degrees Fahrenheit (F). The thermometer inside of the unit was reading 44 F. The internal temperatures of two separate Sour Cream buckets were ranging between 48 F and 49 F. The inspector observed that the temperature of the green Salsa on the breakfast buffet line was at 65 F. The establishment MUST have a service technician come out and diagnose why the True refrigeration unit is NOT able to keep the TCS food below 41 F. Another option is to NO LONGER KEEP TIME/ TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD AND BEVERAGES IN THERE. As for the TCS ingredients on the breakfast buffet, they should either keep track of the food being out of temperature in the time log sheet or place the four-hour sticker labels on each chiller bowl. The last time log sheet was from 06/05/2026. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages are kept at 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. Ensure the following:3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 06/11/2026 3-501.16(A)(2) · Correct by 06/11/2026 3 Observed that the Oatmeal had temperatures ranging from 125 to 127 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 establishment NEEDS to increase the temperature setting so that the Oatmeal stays above 135 F while in the small steam bath unit. Ensure the following: 3-501.16(A)(1) Hot Hold (135°F or higher). Correct By: 06/11/2026 3-501.16(A)(1) · Correct by 06/11/2026 19 Observed a large leak underneath the left compartment of the three-compartment sink (appears to come out of drain valve attachment). A maintenance order MUST be placed to have the leak sealed/ repaired, or have parts replaced. 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: 06/11/2026 5-205.15(A) · Correct by 06/11/2026 22 Observed a Food Handler on site that could NOT show a copy of their Food Handler certificate. Ensure that all staff members who are open-handling food and beverages (cooking, baking, preparing, modifying) become Food Handler certified. The establishment MUST hold a copy of each Food Handlers certification in a binder on site to present to the inspectors during each inspection. The staff may show the certificate physically or digitally during the inspection (on their cell phones or company computer) if it is easily accessible. 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. If food handlers from other establishments come in to sub or assist the establishment, then they MUST still provide a copy of their Food Handler certification that is NOT expired. If staff are still observed to not have their Food Handler certification, then they may NOT work in food handling duties. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria. Correct By: 06/18/2026 2-103.11(B) · Correct by 06/18/2026 34 Observed some drain flies around the three-compartment sink area. Please have a licensed, professional pest control company come out and fumigate/ treat for any live pests that are lingering within the establishment kitchen. 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. The staff of the establishment may also place sticky fly traps, electric flying insect traps, or some form of Approved pest control trap. These pest control devices CANNOT be placed/ installed above food prep areas, food storage areas, or above food-contact dishes and utensils. Ensure the following: 6-202.13 Insect control devices, design and installation. 6-501.111(D) Controlling pests. Eliminating harborage conditions. Correct By: 09/06/2026 6-202.13, 6-501.111(D) · Correct by 09/06/2026 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about TEN days (on or about 06/23/2026). The fee for the First Reinspection shall be $150.00. * Items to correct are as follows: - Violations 1 through 34 seen today (06/08/2026). Ensure that a most recent pest control log is available. * 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 reusable and single-use dishes and utensils are inverted/ flipped over so that dust, pollen, fallen food debris, and any other form of environmental contaminants do NOT land on the food-contact surface. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 0
Nov 26, 2025	87 B	District D, Sector 28 · 6 findings
Observations and corrective actions 6 Observed that the establishment did NOT have any Time as a Public Health Control logs to keep track of the Cream Cheese Spreads, the Oatmeal cups, the hot Oatmeal, the green salsa, the chunky red salsa, the feather-shredded cheese, the Milk, and the prepackaged Yogurt. The establishment did NOT have a Variance Plan or paperwork that details that they discard all these Time/ Temperature Control for Safety (TCS) food or beverages at 09:30 AM and that they do NOT save them for the next day. The establishment MUST have the Variance Plan paperwork or the Time logs for the Follow Up inspection. Word of mouth does NOT count as a Variance Plan. If the establishment wishes to use Time as a Public Health Control, then the Certified Food Manager (CFM) and the Food Handlers of the establishment are REQUIRED to show proof of time tracking and keep up with it. The food MUST have had a temperature of 41 degrees Fahrenheit (F) or lower. They will NEED to have a label or paperwork for the container of food that states: 1) Name of the TCS food (“Green Salsa”) 2) The temperature of the TCS food when it was in refrigeration. 3) Date the food was placed out of temperature. 4) The exact time the TCS food was removed from refrigeration. 5) The exact discard time for the TCS food or beverage once it has passed four hours out of temperature. The label should look like this: “11/26/2025, Green Salsa, Initial Temperature: 41 F, Start time (when removed from refrigeration): 05:50 AM, Discard Time: 09:50 AM”. The inspector shall be REQUIRED to review the documentation, otherwise the establishment MUST keep the cold TCS food in ice baths or within a small cold hold unit. Cooked TCS food NEED to be stored within a hot hold/ steam table or have it made to order (CANNOT BE BELOW 135 F). The process is the same for hot TCS food, but they MUST have a final cooking temperature of 135 F or higher (depending on the type of TCS food). The inspector told the staff to discard all TCS food at the end of the 3-501.18(A)(1), 3-501.19(A) · Correct by 11/29/2025 10 Observed that the sanitizer at the dishwashing machine had a concentration of 25 Parts Per Million (PPM). Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 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. The inspector told the kitchen staff to stop using the dishwashing machine and rely only on the three-compartment sink. Ensure the following: 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. 4-501.114(F) Chemical sanitizer generated on-site, criteria. Correct By: 11/29/2025 4-501.114(F), 4-702.11 · Correct by 11/29/2025 19 Observed a leak on the left side of the dishwashing machine. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. A maintenance order MUST be placed so that all discarded water leads to the floor drain and does NOT leak out of the sides. Ensure the following: 5-205.15(A) A plumbing system shall be repaired according to the Plumbing Code. Correct By: 11/29/2025 5-205.15(A) · Correct by 11/29/2025 21 Observed that there was no Certified Food Manager (CFM) present during the beginning of the inspection. 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 the two Food Handler present today and any other Food Handler that works a shift by themselves become CFMs in case the main CFM leaves 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. Ensure the following: 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. Correct By: 12/06/2025 2-101.11, 2-102.12 · Correct by 12/06/2025 29 Observed no thermometer inside of the white refrigerator where Milk, Whip Cream, and Eggs are stored. Ensure 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 or get lost. Ensure the following: 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Correct By: 12/06/2025 4-204.112(A) · Correct by 12/06/2025 29 Observed that the Quaternary Ammonium testing strips were empty (staff ran out of 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 (200 to 400 Parts Per Million (PPM) for Quaternary Ammonium sanitizers). The testing strips MUST NOT be expired. Ensure that the testing strips that are purchased are the correct kind to test the type of sanitizer being used (example: Chlorine testing strips CANNOT be used to test Quaternary Ammonium sanitizers and vice versa). Ensure the following: 4-302.14 Sanitizing solutions, testing devices. 4-501.116 Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Correct By: 12/06/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE HOMEWOOD SUITES 87 Physical Address: 215 RICHLAND HILLS City/State: San Antonio / TX Placard Issued: Yes License/Permit # 896622 Letter Grade Issued: B 4-302.14, 4-501.116 · Correct by 12/06/2025 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about seven days (on or about 12/02/2025). * Items to correct are as follows: - Violations 1 through 33 seen today (11/26/2025) - Ensure that Time logs are being used for the TCS food, or have a Variance Plan document that details the steps taken to keep track of the four hours and how the TCS food shall be discarded. * Failure to correct the critical violations by the First Reinspection/ Visit shall lead to an automatic Second Reinspection with a fee of $150.00. It is in the establishment’s best interest to correct the critical violations before the first reinspection date. * * Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the floor drain or above the top rim of a raised 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 drain). 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 come from appliances such as dishwashing machines, ice machines, and cold holds. * Ensure that the kitchen and bathroom handwash sinks are easily accessible during all hours of operation. Handwash sinks should NOT be blocked off with kitchen equipment or kitchen units. * 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. * * UPDATE (12/16/2025): On 12/02/2025 the inspector returned for a Visit to check if the critical violations were corrected. Most were corrected. For Violation 19, the establishment still needed to seal the left side of the dishwashing machine a little bit more. For Violation 06, the establishment needed to add a column for initial cold temperatures and final cooking temperatures when using Time as a Public Health Control. For Violation 21, the establishment NEEDS a CFM to be present, but they stated that they shall have both of the Food Handlers take the course by the NEXT routine food establishment inspection. No First Reinspection fee shall be charged since the follow up shall be treated as a Visit. * Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 1
Jul 02, 2025	90 A	District D, Sector 28 · 5 findings
Observations and corrective actions 2 Observed Mayonnaise with temperatures of 44 degrees Fahrenheit (F) inside of the True refrigerator. Observed a block of sharp Cheddar cheese with internal temperatures ranging from 44 F to 46 F inside of the same refrigerator. Observed green salsa with internal temperatures of 68 F on the breakfast buffet line. The Certified Food Manager (CFM) has decided to move all TCS food out of the True refrigerator and into the white refrigerator that was keeping the food below 41 F. 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. TCS FOOD MAY NOT BE STORED IN THE TRUE REFRIGERATOR UNTIL THE REFRIGERATION UNIT IS KEEPING THE INTERNAL TEMPERATURE BELOW 41 F. A Time as a Public Health Control document was left on 07/02/2025. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 07/05/2025 3-501.16(A)(2) · Correct by 07/05/2025 22 Observed that the Food Handler certificate for one Food Handler expired in May 2025, and the certificate for the other Food Handler on site was for a TABC license. 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. Both staff members on site have been with the establishment for five months or longer. Ensure the following: 2-103.11(B) Unauthorized persons prohibited. 228.31(d) Food Handler Training criteria. Correct By: 07/12/2025 2-103.11(B) · Correct by 07/12/2025 28 Observed that a container of Ranch Dressing had a preparation date of 06/29/2025 but it was missing the Use By date of 07/05/25. The CFM had a Food Handler write down a Use By date of 07/02/2025 and told the inspector that it would all be used by end of today. 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 opened packages of TCS food, 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. 3-501.17(A), 3-501.17(B) 29 Observed that the red sanitizer bucket had a concentration above 500 Parts Per Million (PPM). Please have EcoLab come out and adjust the settings for the sanitizer dispenser so that the concentration comes out between 200 and 400 PPM. Ensure that Bleach/ Chlorine sanitizers have a concentration of 50 to 100 Parts Per Million (PPM), and Quaternary Ammonium sanitizers have a concentration of 200 to 400 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. The inspector DOES NOT recommend placing the sanitized dishes through the dishwashing machine. The inspector encourages to use one or the other, NOT in succession. 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: 07/12/2025 4-501.116 · Correct by 07/12/2025 42 Observed a small amount of black substance build up inside of the ice machine. The inspector instructed the staff to use a clean sanitizer towel to remove all substances that start to grow inside of the ice machine. 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: 09/30/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE HOMEWOOD SUITES 90 Physical Address: 215 RICHLAND HILLS City/State: San Antonio / TX Placard Issued: Yes License/Permit # 896622 Letter Grade Issued: A 4-601.11(C) · Correct by 09/30/2025 Inspector remarks * REMARKS * Ensure that the basins of the handwash sinks are kept clear. Handwash sink should only be used to wash hands, NOT for storing items, storing dishes/ utensils, washing/ rinsing dishes, or filling up red sanitizer buckets with water. ** Ensure that the maintenance orders for the True Refrigerator and for the baseboards along the bottom walls to the left and behind the white refrigerator are completed by the NEXT routine food establishment inspection. Ensure that all walls, floors, and ceilings are smooth, flat, easily cleanable, non-absorbent, durable, and in good repair. This shall reduce the number of points of entry for pests. * * 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
Nov 25, 2024	88 B	District D, Sector 28 · 5 findings
Observations and corrective actions 2 Observed bowls of green and red salsa sitting out at room temperature with a temperature of 61 degrees Fahrenheit (F). Observed prepackaged Yogurt sitting at room temperature with an internal temperature of 54 F. The inspector reminded/ educated the kitchen and hotel staff that Time/ Temperature Control for Safety (TCS) food such as salsas, yogurts, milk, dairy, cut fruits and vegetables, etc. MUST be kept at an internal temperature of 41 F or lower during all hours of operation. Ensure that all Time/ Temperature Control for Safety (TCS) food and beverages, including salsas, 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 inspector HIGHLY ADVISED they store the salsas and yogurts in metal containers/ pans and submerge the containers in the ice trough/ box that they have on the self-serve line. Another option the establishment should consider is purchasing a new cold hold unit to store the salsas, yogurts, and gallons of milk and keep their internal temperature at 41 F or lower. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 11/28/2024 3-501.16(A)(2) · Correct by 11/28/2024 7 Observed a container of food inside of the reach-in cooler labeled “Overnight Oatmeal” with a preparation date of 11/18/2024 and a Use By date of 11/22/2024. The leftover food should have been discarded at the end of the shift on 11/22/2024. The establishment may NOT keep Time/ Temperature Control for Safety (TCS) food past it’s labeled Use By date or past seven days. 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. Ensure the following: 3-101.11 Food safe, good condition, unadulterated, and honestly presented. Correct By: 11/28/2024 3-101.11 · Correct by 11/28/2024 19 Observed that the white PVC plumbing and the two hoses below the three-compartment sink were either at the surface of the floor or going inside of the floor drain. The plumbing NEEDS to be cut about one inch and the hoses MUST be cut and zip tied so that they maintain one-inch over the floor drain. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen floor or the highest point of a raised floor drain funnel (NOT from the bottom of the floor 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 come from appliances such as ice machines and cold holds. The pipes may be cut at an angle so that the discarded water still drains into the floor drain and does not splatter. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 11/28/2024 5-202.13 · Correct by 11/28/2024 21 Observed that the Certified Food Manager (CFM) was not on site during the inspection, and the hotel management on site could not produce a copy of their CFM certificate. There MUST always be a Certified Food Manager (CFM) on site during all hours of operation (of the kitchen). They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the Food Handler and the hotel manager become CFMs so that any of them may 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. Ensure the following: 228.31(b) Certified food protection manager shall be present at the food establishment during all hours of operation as required in Food Code, §2-101.11 and §2-102.12. 2-102.12(A) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Correct By: 12/05/2024 2-101.11, 2-102.12, 2-102.12(A) · Correct by 12/05/2024 42 Observed dirty bottom surfaces inside of the white Frigidaire refrigerator. Observed black substances growing on the inside ceiling surfaces of the ice machine. Observed food debris on the clean dish rack. These surfaces MUST be cleaned and sanitized to prevent contamination of food (ice) and clean food-contact surfaces. 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: 02/23/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE HOMEWOOD SUITES 88 Physical Address: 215 RICHLAND HILLS City/State: San Antonio / TX Placard Issued: Yes License/Permit # 896622 Letter Grade Issued: B 4-601.11(C) · Correct by 02/23/2025 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about sixteen days (on or about 12/10/2024). The fee for the first reinspection is $103.00. * Items to correct are as follows: - Violations 1 through 33 seen today (11/25/2024) - Ensure that cold TCS food are at 41 F or below on the breakfast line and ensure that hot TCS food are at 135 F or higher on the breakfast line. The staff also have the option to use Time as a Public Health Control but they MUST show documentation. * 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 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. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. * *** If Time/ Temperature Control for Safety (TCS) food and beverages shall be left out at ambient room temperatures, then the establishment MUST submit a Variance Plan to use Time as a Public Health Control. The Certified Food Manager (CFM) or the Food Handlers of the establishment are REQUIRED to show proof of time tracking. The food MUST have had a temperature of 41 degrees Fahrenheit (F) or lower before being placed in ambient temperature. They will NEED to have a label or paperwork for the container of food that states: 1) Name of the TCS food (“Hard Boiled Eggs”) 2) The temperature of the TCS food when it was in a cold hold or reach-in cooler. 3) Date the food was placed out of temperature. 4) The exact time the TCS food was placed out of temperature. 5) The exact discard time for the TCS food or beverage once it has passed four hours out of temperature. The label should look like this: “11/22/2024, Hard Boiled Eggs, Initial Cold Temperature: 39 F, Start time: 06:00 AM, Discard Time: 10:00 AM”. The inspector shall return to review the documentation, otherwise the establishment MUST keep the cold TCS food within a cold hold unit at 41 F or lower. Ensure that food containers and bulk containers (coconut shavings/ flakes) are labeled on the outside with the common name of the food. Ensure that these labels are rewritten or replaced when they become too faded or scratched out (unreadable). * 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: 0 · Repeat violations: 0
Jul 18, 2024	100 A	District D, Sector 33
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 all meat is kept below 41F at all times and stored properly according to the food chart provided. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 0
Mar 07, 2024	100	District D, Sector 33
Aug 18, 2023	100 A	District D, Sector 33
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 ALL COLD HOLD TEMPERATURES ARE MAINTAINED AT 41F AND BELOW AT ALL TIMES. ENSURE ALL NON-FOOD CONTACT SURFACES ARE CLEAN TO SIGHT AND TOUCH. Establishment has the cold water turned off for the three compartment sink due to a leak but the hot water is in compliance and at a minimum temperature of 110F. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 0

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