STAYBRIDGE SUITES SAN ANTONIO LACKLAND AFB

230 RICHLAND HILLS, TX 78245 · facility #4311576

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100

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90.4

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 STAYBRIDGE SUITES SAN ANTONIO LACKLAND AFB health-inspection history: STAYBRIDGE SUITES SAN ANTONIO LACKLAND AFB at 230 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 29, 2026	90 A	District D, Sector 28 · 5 findings
Observations and corrective actions 2 Observed two different types of Yogurts with temperatures ranging between 44 and 46 degrees Fahrenheit (F) inside of the cold table (in the middle). The establishment should either add more Freon to the cold table to keep the TCS food below 41 F, or they should purchase new metal containers/ pans that fit inside of the cold table (current ceramic pans may not facilitate temperature transfer from the cold table to the TCS ingredients). 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 discard the Yogurts and any other TCS food that is also out of temperature within the cold table. The breakfast buffet did end at 09:40 AM today. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 07/02/2026 3-501.16(A)(2) · Correct by 07/02/2026 21 Observed that the Certified Food Manager (CFM) was not present during today’s 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 Food Handler left in charge today and any other responsible Food Handler that works a shift by themselves become CFMs so that the main CFM 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. Correct By: 07/09/2026 2-101.11, 2-102.12 · Correct by 07/09/2026 26 Observed that the buffet line did NOT have signages that state: “Please grab a new, clean plate and utensils upon returning to the buffet line.” Buffet signage must be posted that meets the requirements of: 228.63(f)(2) Except as specified in paragraph (3) of this subsection, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment. * A card, sign or other effective means of notification shall be displayed to notify consumers that clean tableware is to be used upon return. * to self-service areas such as salad bars and buffets. (3) Drinking cups and containers may be reused by self-service consumers if refilling is a contamination-free process. The CFM may have made signage, but they have NOT placed them out on the breakfast buffet line yet. The staff did show the inspector the signage after the breakfast buffet ended. They shall apply it to the one of the kitchen buffet walls for the guests to read. Ensure the following: 228.63 Buffet Notification. 3-304.16(B) Consumer Advisory--salad bar or buffet --- use of clean tableware to return. 3-304.16(B) 28 Observed a container of Boiled Eggs with preparation and Use By dates of 06/24/26 to 06/28/26. Today is 06/29/26. The Food Handler in charge stated that another food handler refilled the container with Boiled Eggs they recently prepared, but they did NOT update the container with new dates. Observed no prep/ open dates and Use By dates for an opened container of Pico de Gallo, and opened container of Ranch Dressing, and cooked Bacon in alumnum foil. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced vegetables and fruits, salsas and sauces that were opened or prepared from scratch, and TCS food packages that have been opened, 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. If a TCS food is placed into a freezer, and then taken out, then the Certified Food Manager and Food Handlers on site MUST keep track of the seven days for the food to be used by. For example, precooked Macaroni that was opened and left in the walk-in cooler for three days and then placed into the walk-in freezer at the end of the third day. The moment it is moved from the walk-in freezer back into the walk-in cooler or any other cold hold unit the timer starts again. So, the days it takes to thaw the Macaroni and consume it afterwards is four days in total because three days have been used already. Failure to place sticker date labels on the TCS food again shall result in food being discarded, no questions shall be asked. Any Use By date posted MUST be honored. The owner of the establishment should purchase date sticker labels and permanent markers for the kitchen staff to use. Ensure the following: 3-501.17( 3-501.17(A), 3-501.17(B) · Correct by 07/09/2026 39 Observed several paper plates, paper bowls, and ceramic plates and bowls that had their food-contact surfaces exposed on the breakfast buffet lines. Ensure that the kitchen plates and bowls are overturned so that the food-contact surfaces are NOT exposed to environmental contamination such as dust and fallen food debris. The heavier ceramic plates can be stored under clean shelves if they cannot be overturned. Ensure the following: 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. Correct By: 09/27/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE STAYBRIDGE SUITES SAN ANTONIO LACKLAND AFB 90 Physical Address: 230 RICHLAND HILLS City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1788790 Letter Grade Issued: A 4-903.11(B)(2) · Correct by 09/27/2026 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about fifteen days (on or about 07/14/2026). The fee for the first reinspection is $150.00. * Items to correct are as follows: - Violations 1 through 33 seen today (06/29/2026) - Ensure that THE TCS ingredients are at 41 F within the cold table, OR use Time as a Public Health Control and discard the leftovers at the end of each breakfast buffet. * Failure to correct the critical violations by the First Reinspection 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 and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. Have maintenance drop off two rolls before each breakfast shift. ** Ensure that Food Handlers are wearing a hair net, a full covered hat (NOT a visor hat), or that their hair is in a tight bun. If they choose to tie their hair back in a tight bun, they MUST ensure that they step off the line to re-tighten their hair, and then wash their hands and don on new gloves before returning to cook, handle, or serve food on the line. THEIR HAIR CANNOT BE LOOSE OR STICKING OUT OF THE TIGHT BUN. Ensure that any Food Handler that has facial hair, such as any form of mustache or beard, wear a beard net to prevent food contamination. Visors are only allowed to baristas/ Food Handlers that have short, trimmed hair that does NOT peek over the visor. * ** All exits and entrances MUST be self-closing and tight-fitting to prevent insects and pests from entering the establishment (no daylight should shine/ peer through the doorframe or through the door). This shall reduce the points of entry for pests. If the doors shall be propped open, then the owner of the establishment MUST install a mesh screen door to prevent flying insects from entering the establishment. The mesh for the screen doors and windows MUST be 16 mesh to 25.4 mm (16 mesh to 1 inch) screens, or the establishment may install properly designed and installed air curtains to control flying insects. * * Ensure that the kitchen staff are given the necessary equipment to follow FDA food safety requirements (example: date sticker labels, sharpies, towels for wiping down stations, utensil holders, etc.) * Inspector: Marco Ramirez · Corrected on site: 1 · Repeat violations: 0
Dec 03, 2025	90 A	District D, Sector 28 · 5 findings
Observations and corrective actions 2 Observed Strawberry Yogurt with temperatures of 47 degrees Fahrenheit (F) inside of the cold table (top right corner). Observed cut Pineapple with temperatures ranging from 46 F to 48 F within the same cold table. The establishment should either add more Freon to the cold table to keep the TCS food below 41 F, or they should purchase new metal containers/ pans that fit inside of the cold table (current ceramic pans seem to be too tightly packed which causes some of them to pop up above the cold table). 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 discard the pineapples, the strawberry yogurt, and any other TCS food that is also out of temperature within the cold table. Ensure the following: 3-501.16(A)(2) Cold Hold (41°F/45°F or below). Correct By: 12/06/2025 3-501.16(A)(2) · Correct by 12/06/2025 21 Observed that the Certified Food Manager (CFM) was not present during today’s 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 Food Handler left in charge today and any other responsible Food Handler that works a shift by themselves become CFMs so that the main CFM 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. Correct By: 12/13/2025 2-101.11, 2-102.12 · Correct by 12/13/2025 26 Observed that the buffet line did NOT have signages that state: “Please grab a new, clean plate and utensils upon returning to the buffet line.” Buffet signage must be posted that meets the requirements of: 228.63(f)(2) Except as specified in paragraph (3) of this subsection, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment. * A card, sign or other effective means of notification shall be displayed to notify consumers that clean tableware is to be used upon return. * to self-service areas such as salad bars and buffets. (3) Drinking cups and containers may be reused by self-service consumers if refilling is a contamination-free process. The CFM may have made signage, but they have NOT placed them out on the breakfast buffet line yet. Ensure the following: 228.63 Buffet Notification. Correct By: 12/13/2025 · Correct by 12/13/2025 28 Observed a container of Boiled Eggs missing preparation and Use By dates. The Food Handler on site stated that the eggs were prepared last Sunday (11/30/2025). Observed Macaroni with dates of 11/25/2025 but it was defrosting. The food handlers MUST keep track of the 7 days when they place TCS food or beverages in and out of freezer units. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced vegetables and fruits, salsas and sauces that were opened or prepared from scratch, and TCS food packages that have been opened, 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. If a TCS food is placed into a freezer, and then taken out, then the Certified Food Manager and Food Handlers on site MUST keep track of the seven days for the food to be used by. For example, precooked Macaroni that was opened and left in the walk-in cooler for three days and then placed into the walk-in freezer at the end of the third day. The moment it is moved from the walk-in freezer back into the walk-in cooler or any other cold hold unit the timer starts again. So, the days it takes to thaw the Macaroni and consume it afterwards is four days in total because three days have been used already. Failure to place sticker date labels on the TCS food again shall result in food being discarded, no questions shall be asked. Any Use By date posted MUST be honored. The owner of the establishment should purchase date sticker labels and permanent markers for the kitchen staff to use. 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. Corr 3-501.17(A), 3-501.17(B) · Correct by 12/13/2025 39 Observed several paper plates and paper bowls that had their food-contact surfaces exposed on the breakfast buffet lines. Ensure that the kitchen plates and bowls are overturned so that the food-contact surfaces are NOT exposed to environmental contamination such as dust and fallen food debris. The heavier ceramic plates can be stored under clean shelves if they cannot be overturned. Ensure the following: 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. Correct By: 03/03/2026 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE STAYBRIDGE SUITES SAN ANTONIO LACKLAND AFB 90 Physical Address: 230 RICHLAND HILLS City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1788790 Letter Grade Issued: A 4-903.11(B)(2) · Correct by 03/03/2026 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about TEN days (on or about 12/15/2025). The fee for the First Reinspection shall be $150.00. * Items to correct are as follows: - Violations 1 through 33 seen today (12/03/2025) - Ensure that the cold table is keeping all TCS food at or below 41 degrees Fahrenheit (F). If it is unable to keep temperature, then the establishment should use Time logs to keep track of the four hours. * 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 repair or replace the seal in the hot water handle of the three-compartment sink is competed by the NEXT routine food establishment inspection. The staff should NOT have to rely on the hot water valve below the three-compartment sink to turn it on and off. Ensure that all kitchen and bathroom plumbing are free of leaks, in good repair, and conveying all sewage/ wastewater in a timely manner. * Please purchase signages for the Buffet that identifies the hot and cold TCS food out on the Breakfast Buffet (example: “Scrambled Eggs”). Another signage should be placed at the hot holds/ warmers that states: “Please close the cover once you are finished grabbing food.” This shall help with conserving the hot temperatures within the warmers (cold air shall rush in and decrease the temperature if left open). * 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: 0 · Repeat violations: 0
Jul 07, 2025	84 B	District D, Sector 28 · 7 findings
Observations and corrective actions 9 Observed raw shelled eggs stored above a bag of feather-shredded cheese, a box of butter packets, and a container of Pico de Gallo. The inspector reminded the Food Handler that all eggs MUST be stored on the bottom shelf since they are considered a raw food product. 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. Ensure the following: 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display. Correct By: 07/10/2025 3-302.11(A)(1) · Correct by 07/10/2025 10 Observed that the Quaternary Ammonium sanitizer concentration was below 150 Parts Per Million (PPM). The inspector observed that there were no containers of Quat sanitizers available in the kitchen. For now, the establishment MUST Wash and Rinse the dishes at the three-compartment sink, and then place them in the dish washing machine. Ensure that 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 kitchen staff should be Washing and Rinsing the food-contact dishes and utensils with hot water reaching above 110 degrees Fahrenheit (F). This shall help in removing grease, oils, and food debris. Ensure the following: 4-501.114(C) Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions. 4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Correct By: 07/10/2025 4-501.114(C), 4-702.11 · Correct by 07/10/2025 18 Observed a spray bottle filled with a chemical, but the outside of the bottle was labeled with a taped paper that stated “Do Not Touch”. The name of the chemical was missing. Ensure that all spray bottles and containers filled with chemicals or pesticides in the establishment are labeled on the outside with the name of the chemical. Staff may use a dry-erase marker or a sticker label to indicate which chemical is inside. Ensure that the label is rewritten/ replaced once it becomes too faded or scratched out (unreadable). Ensure the following: 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Correct By: 07/10/2025 7-102.11 · Correct by 07/10/2025 21 Observed that there was no Certified Food Manager (CFM) present during the routine Food Establishment 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 Food Handler present today becomes a CFM so that they may cover for the main CFM 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. 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: 07/17/2025 2-101.11, 2-102.12 · Correct by 07/17/2025 28 Observed that the opened container of Sour Cream and the open container of Pico de Gallo were missing both the open/ prep dates and Use By dates. The inspector reminded the staff that once the open the packaging or container of a Time/ Temperature Control for Safety (TCS) food, then they are required to write down the date they opened it on a sticker label and the Use-By date within twenty-four hours from when they opened it. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced vegetables and fruits, salsas and sauces that were opened or prepared from scratch, and TCS food packages that have been opened, 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. Anything going past the Use By date is considered adulterated and may NOT be served or consumed past the date. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(B) Date marking commercially prepared RTE/ TCS food. Correct By: 07/17/2025 3-501.17(A), 3-501.17(B) · Correct by 07/17/2025 31 Observed no hand soap at the kitchen handwashing station. Ensure that all kitchen and bathroom handwash sinks are stocked with hand soap and disposable paper towels during all hours of operation. The hand soap CANNOT be a bar of soap, liquid dish soap, or hand sanitizer. It MUST be liquid or foam hand soap. Ensure the following: 6-301.11 Hand washing cleanser, availability. Correct By: 07/17/2025 6-301.11 · Correct by 07/17/2025 39 Observed single-use bowls and reusable plates at the breakfast buffet line with their food-contact surface exposed. Ensure that the kitchen plates and bowls are overturned so that the food-contact surfaces are NOT exposed to environmental contamination such as dust and fallen food debris. Ensure the following: 4-903.11(B)(2) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted. Correct By: 10/05/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE STAYBRIDGE SUITES SAN ANTONIO LACKLAND AFB 84 Physical Address: 230 RICHLAND HILLS City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1788790 Letter Grade Issued: B 4-903.11(B)(2) · Correct by 10/05/2025 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about TEN days (on or about 07/17/2025). The fee for the first reinspection is $103.00. * Items to correct are as follows: - Violations 1 through 33 seen today (07/07/2025) - Ensure that Quaternary Ammonium sanitizer solution is between 200 and 400 PPM. * 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 maintenance orders are submitted to have the hinges of the hot hold covers replaced. Currently, whenever the cover of the hot hold are closed, the top is left slightly ajar due to the hinges not allowing it to close shut all the way. This allows cold air to go inside and hot air to escape, causing the hot TCS food to decrease in temperature. Ensure that hot Time/ Temperature Control for Safety (TCS) foods have an internal temperature of 135 degrees Fahrenheit (F) or higher when they are within hot holds, warming racks, steam tables, ovens, and steamers. If the hot TCS food item is out of temperature for more than four (4) hours, then it MUST be discarded immediately. * * Ensure 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. Hot water reaching above 110 F MUST be used during the Wash and Rinse steps. * Ensure that the breakfast buffet line has visible signage that states: “Please grab a new, clean plate and utensils upon returning to the breakfast buffet line.” * A card, sign or other effective means of notification shall be displayed to notify consumers that clean tableware is to be used upon return. * Drinking cups and containers may be reused by self-service consumers if refilling is a contamination-free process. Inspector: Marco Ramirez · Corrected on site: 0 · Repeat violations: 0
Dec 04, 2024	88 B	District D, Sector 28 · 8 findings
Observations and corrective actions 19 Observed that the plumbing line below the Sanitize compartment of the three-compartment sink had a leak. The establishment shall need to place a maintenance order to ensure that the plumbing is sealed/ repaired so that discarded sanitizer water no longer drips 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: 12/07/2024 5-205.15(A) · Correct by 12/07/2024 19 Observed that the hose from the ware washing machine was going deep into the floor drain. The inspector later saw that the maintenance technician pulled the hose and cut it so that it had a one-inch air gap above the floor drain (still needs to be zip tied so that the discarded water flows directly into the floor drain). Observed that the copper pipe from the Rational iCombo Pro Oven did NOT have a one-inch air gap above the floor drain it emptied into. Please ensure that this pipe is raised or cut so that it maintains a one-inch air gap above the floor. Ensure that all kitchen plumbing maintains an air gap of at least one inch (1”) above the kitchen 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 ice machines and cold holds. The plumbing pipes can be cut at an angle so that the discarded water still flows directly into the floor drain. Ensure the following: 5-202.13 Backflow prevention, air gap. Correct By: 12/07/2024 5-202.13 · Correct by 12/07/2024 21 Observed that the Certified Food Manager (CFM) was NOT present during today’s inspection. The inspector reminded the staff on site that there MUST be at LEAST one CFM on site during kitchen hour of operation (06:00 AM to 09:30 AM) or when food is being prepared. There MUST always be a Certified Food Manager (CFM) on site during all hours of 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 Food Handler and one other responsible hotel staff member 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. Correct By: 12/14/2024 2-101.11, 2-102.12 · Correct by 12/14/2024 22 Food Handler certification was presented. Expires in 2025. 28 Observed cut watermelon inside of the reach-in cooler. The staff stated that the watermelon was cut last Sunday (12/01/2024). The inspector reminded the staff that once they cut a fruit or vegetable, it becomes a Time/ Temperature Control for Safety (TCS) food. The preparation date should have been labeled on Sunday and the Use By date should have ben written down within twenty-four hours from the moment it is placed inside of a refrigeration unit (12/01/2024 – 12/07/2024). This rule applies to packaged dairy products such as cheese, yogurt, and gallons of milk. Ensure that any Time/ Temperature Control for Safety (TCS) food or beverages, such as cut/ sliced produce and opened dairy packages, 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. Ensure the following: 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 12/14/2024 3-501.17(A) · Correct by 12/14/2024 32 Observed three cans of Country Sausage Gravy that had multiple dents on their top and bottom rims. The inspector instructed the Food Handler to set them aside on a shelf for heavily damaged cans or discard it. Ensure that canned foods are free of dents on the rims or the seam of the can. Any dents can create microscopic openings that allow microbes to enter and create bacteria that adulterates the food within. Establishment should either throw away the damaged canned food or return it to the distributor for credit or an exchange. If they plan to return to the distributor for credit, then the damaged food cans MUST be stored separate from the cans that are in good condition with a sign that states “Damaged/ Heavily dented cans can only be placed here”. Ensure the following: 3-202.15 Package integrity. Correct By: 12/14/2024 3-202.15 · Correct by 12/14/2024 39 Observed a dirty towel inside of the beer keg cold hold. If kitchen cloths/ rags are very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure the following: 4-803.11 Storage of soiled linens. Correct By: 03/04/2025 4-803.11 · Correct by 03/04/2025 45 Observed that the space between the walls where the sliding doors go into were wet and dirty. The staff shall have to clean and sanitize the narrow floor space and figure out where there is a leak that is creating a puddle. Ensure that all walls, floors, and ceilings are frequently cleaned and sanitized to prevent accumulation of food debris, trash, and other unidentifiable substances. Ensue the following: 6-501.12 Cleaning, frequency and RESTRICTIONs. Correct By: 03/04/2025 Violations continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE STAYBRIDGE SUITES SAN ANTONIO LACKLAND AFB 88 Physical Address: 230 RICHLAND HILLS City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1788790 Letter Grade Issued: B 6-501.12 · Correct by 03/04/2025 Inspector remarks * REMARKS * * A First Reinspection shall be required on or about ten days (on or about 12/13/2024). The fee for the first reinspection is $103.00. * Items to correct are as follows: - Violations 1 through 33 seen today (12/04/2024) * 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 packaged food and beverages placed in a self-serve area of the establishment (where customers may grab them) are given a label that states the five following criteria: 1. Common Name of the food item or beverage. 2. Name of the business/ establishment 3. Full Address of the kitchen where the food item or beverage was prepared/baked. 4. List of Ingredients (from the ingredient that compromises most of the food item, to the ingredient with the lowest amount comprising the dish) 5. Allergens If the food products are produced and purchased by another licensed food establishment, then that food establishment MUST provide the labels and a copy of their State Manufacturing License. The establishment has been warned to discontinue selling the quartered/ sliced fruits and cups of desserts after today until they have the labels and a copy of their State Manufacturing License. To begin the process of getting a State Manufacturing License, please call: (512) 834-6626. The establishment has the option to store the food behind the front counter (out of customer reach) so that they do not have to place the labeling. Ensure that the hose of the chemical line is replaced as soon as possible (very discolored). Ensure that the plates are overturned at the breakfast buffet line to prevent contamination of the food-contact surfaces. 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 required paper work is posted and a food manager certification is obtained. 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.