LITTLE WOODROW'S-BRAUN

9840 W FM 1604 N, TX 78254 · facility #4314733

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Latest

Best ever

100

Worst ever

Avg score

94.4

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 LITTLE WOODROW'S-BRAUN health-inspection history: LITTLE WOODROW'S-BRAUN at 9840 W FM 1604 N, 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
Aug 03, 2026	93 A	District D, Sector 29 · 4 findings
Observations and corrective actions 18 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Working containers used for storing POISONOUS OR TOXICMATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. AT INSPECTION: ENCOUNTERED WORKING SPRAY CONTAINERS WITH THE COMMON NAME OF THE CHEMICAL HELD WITHIN NOT IDENTIFIED/WRITTEN ON THE CONTAINER. Correct By: 08/06/2026 7-102.11 · Correct by 08/06/2026 31 6-301.12 Hand drying provision. Each HANDWASHING SINK or group of adjacent HANDWASHING SINKSshall be provided with: (A) Individual, disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; AT INSPECTION: ENCOUNTERED THE TWO HANDSINKS, LOCATED BEHIND THE BAR, WITHOUT A SUPPLY OF PAPER TOWELS FOR HAND DRYING Correct By: 08/13/2026 6-301.12 · Correct by 08/13/2026 35 2-402.11 Hair Restraints effective. (A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLESERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS, hostesses, and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES C.O.S.: KITCHEN MANAGER PRODUCED AND PUT ON BEARD GUARD 2-402.11 45 6-501.11 Repairing. The physical facilities shall be maintained in good repair. AT INSPECTION: ENCOUNTERED THE DRAIN, OF THE HANDSINK INSIDE THE KITCHER, NOT DRAINING AS DESIGNED. WASTE WATER DOES NOT DRAIN OUT OF HANDSINK BOWL, OR IS VERY SLOW AT DRAINING. CORRECTION: HAVE THE DRAIN OF THE HANDSINK REPAIRED. Correct By: 11/01/2026 6-501.11 · Correct by 11/01/2026 Inspector remarks INSPECTION REPORT PRINTED FOR SIGNATURE: * BOTH PAGES OF THIS INSPECTION REPORT MUST BE POSTED IN A LOCATION THAT IS CONSPICUOUS TO CONSUMERS * A Placard is now issued to the establishment as part of the inspection process. POSTING OF THIS PLACARD IS VOLUNTARY. ATTENTION: ALL MARKED/ANNOTATED DEMERITED VIOLATIONS ARE TO BE CORRECTED BY NEXT ROUTINE INSPECTION. OR BY A NEXT SCHEDULED REINSPECTION DATE. If you have any questions concerning the status of your permit, please contact our Finance Department of Food and Environmental Health: 1. (210) 207-0135 2. F&[email protected] 3. In person at 1901 S. Alamo, San Antonio TX 78204 7:45a.m. - 4:30 p.m. Inspector: Mark Zatarain · Corrected on site: 1 · Repeat violations: 1
Jan 15, 2026	95 A	District D, Sector 29 · 4 findings
Observations and corrective actions 28 Observed date markings without use by dates in the cold hold units. Ensure all date markings have prep date and discard date on them. Corrective Actions: All food items stored longer than 24 hours must be date marked and held no longer than 7 days. 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) 34 6-202.15(D) Windows or doors protected against the entry criteria. 6-501.111(B) Controlling pests. Check premises. Ensure there are weather strips on the exterior doors of the establishment so that no light may enter the facility. (in the exterior walk in cooler) Correct By: 04/15/2026 6-202.15(D), 6-501.111(B) · Correct by 04/15/2026 41 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food.. Ensure all bulk food items are properly labeled. 3-302.12, 3-601.11 45 7-209.11 Other Personal Care Items, Storage. Ensure all employee personal items and storage are stored in a designated employee area. 7-209.11 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 ice machines are clean to sight and touch. *NOTICE* The establishment has not paid for last years permit. Contact fiscal services at 210-207-8732. Ensure that all past due fees have been paid for and a valid food permit is obtained by 1/29/26 to avoid additional fees and possible citations. Payments can be made at 1901 S. Alamo between 7:45am-4:30pm. *NOTICE* Please email me at [email protected] when the license has been paid for to prevent a reinspection fee in 10 days. Inspector: Kamilla Tully · Corrected on site: 3 · Repeat violations: 0
Aug 21, 2025	90 A	District D, Sector 29 · 4 findings
Observations and corrective actions 14 2-301.14 When to wash. Observed employee don gloves without washing their hands. Ensure hand washing is occurring when donning and doffing gloves. Correct By: 08/24/2025 2-301.14 · Correct by 08/24/2025 15 3-301.11(B) Bare hands contact with ready-to-eat foods. Observed employee bare hand contact with food. Ensure gloves are always worn when handling food. 3-301.11(B) 22 The line cooks food handler certification was expired. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment. Correct By: 08/31/2025 · Correct by 08/31/2025 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: 08/31/2025 4-302.14 · Correct by 08/31/2025 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. 4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Inspector: Kamilla Tully · Corrected on site: 1 · Repeat violations: 0
Jan 10, 2025	84 B	District D, Sector 29 · 10 findings
Observations and corrective actions 18 Observed unlabeled chemicals. Ensure all chemicals are properly labeled. 7-101.11 Poisonous/toxic materials or chemicals have manufacture label. 7-102.11 Poisonous/toxic materials or chemicals not in original container labeled. Observed ortho home defense stored in the kitchen beneath the dish washer. Ensure only approved pest control chemicals are stored/utilized in the kitchen area. 7-202.11(A) Approved Poisonous/toxic materials or chemicals. Correct By: 01/16/2025 7-101.11, 7-102.11, 7-202.11(A) · Correct by 01/16/2025 21 Observed no food manager on duty during the time of the inspection. Ensure a food manager is on duty at all hours of operation. 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: 01/23/2025 2-101.11, 2-102.12 · Correct by 01/23/2025 22 Food handler certifications were unable to be procured at the time of the inspection. ENSURE ALL EMPLOYEES HANDLING/PREPARING FOODS ARE FOOD HANDLER CERTIFIED. 228.31(d) Food Handler Training criteria. Sec. 13-119. - Food handler certification required. (a) Food handler certification is required of all employees of a food establishment regardless of their position unless exempted under section 13-121. The food establishment shall maintain on the premises a certificate of completion of the food handler training course for each food employee. During those times that a certified food handler is on duty at a food establishment, the certified food handler shall present their issued identification card for examination when requested to do so by the director or designee. (b) All employees of a food establishment shall meet this requirement within thirty (30) days from the date of employment. Correct By: 01/23/2025 · Correct by 01/23/2025 28 Observed food in cold hold unit that made cut up the day prior to the inspection with no date label. Ensure all food that is TCS and kept overnight or for several dates are properly labeled and dated. 3-501.17(B) Date marking commercially prepared RTE/ TCS food. 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) Correct By: 01/23/2025 3-501.17(B) · Correct by 01/23/2025 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. Observed cold hold units without thermometers. Ensure all cold hold units contain accurate, working, visible thermometers at all times. 4-302.12(A) Food thermometers provided and accessible. Correct By: 01/23/2025 4-302.12(A), 4-302.14 · Correct by 01/23/2025 34 Observed multiple live roaches behind the cooks line and throughout parts of the kitchen. Ensure routine cleaning and professional pest control are implemented to eradicate and prevent all pests. 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: 04/13/2025 6-202.15(D) · Correct by 04/13/2025 35 2-402.11 Hair Restraints effective. Correct By: 04/13/2025 2-402.11 · Correct by 04/13/2025 41 3-601.11 Standards of identity. 3-302.12 Food storage containers, identified with common name of food.. Ensure all food items are properly labeled. Correct By: 04/13/2025 3-302.12, 3-601.11 · Correct by 04/13/2025 42 4-101.19 Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct By: 04/13/2025 4-101.19, 4-601.11(C) · Correct by 04/13/2025 45 Ensure all holes and caulking are redone and resealed to prevent any gaps or holes in the wall. 228.171 Wall and Ceiling Coverings and Coatings. 6-101.11(A)(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Ensure a deep cleaning is executed to organize and clean the establishment. 6-501.12 Cleaning, frequency and RESTRICTIONs.. Correct By: 04/13/2025 Continued on next page Retail Food Establishment Inspection Report Establishment Name: TOTAL SCORE LITTLE WOODROW'S-BRAUN 84 Physical Address: 9840 W FM 1604 N City/State: San Antonio / TX Placard Issued: Yes License/Permit # 1254361 Letter Grade Issued: B 6-101.11(A)(1), 6-501.12 · Correct by 04/13/2025 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. *REINSPECTION* Any establishment that receives a critical violation on their routine food establishment inspection will be assessed a re-inspection fee based on the table below: 1st Re-inspection $103, 2nd Re-inspection $118.45, 3rd Re-inspection $128.75 and 4th Re-inspection $154.50. You may wish to correct all violations by the first Re-inspection to avoid further charges. A reinspection will occur Tuesday January 14, 2025 and a fee of $103.00 will be charged to your account. If all violations listed are not seen to have improved or if any live roaches are found then daily reinspections will occur or possibly closure. Ensure all of the items listed in the report are corrected. The establishment has until the date of the reinspection to provide a professional pest control report, deep clean and sanitize the entire back of the cooks line on BOTH sides, obtain new pests traps, clean all walls and cold hold units to sight and touch, fill all holes found in the establishments walls, clean out all cold hold units of standing water, replace all gaskets that are worn/visibly dirty, and clean the floors of all trash and food debris in the kitchen area. If all violations listed are not seen to have improved or any live roaches are found then daily reinspections will occur or possible closure. Inspector: Kamilla Tully · Corrected on site: 0 · Repeat violations: 2
Jul 08, 2024	98 A	District A, Sector 2 · 2 findings
Observations and corrective actions 41 PROVIDE LABELS FOR BULK CONTAINERS TO IDENTIFY THE COMMON NAME OF THE BULK PRODUCT INSIDE; 3-302.12 Food storage containers, identified with common name of food.. 3-302.12 45 SEAL OPENING IN WALL NEAR AND BEHIND THE MECHANICAL WAREWASHING AREA TO HELP PREVENT A POSSIBLE ENTRYWAY FOR PESTS AND TO ALLOW AREA TO BE EASILY CLEANED WHEN CLEANING IS NEEDED; 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 10/06/2024 6-501.11 · Correct by 10/06/2024 Inspector remarks *COURTESY: ONE UNLABELED CHEMICAL BOTTLE SEEN; ENSURE TO LABEL ALL CHEMICAL SPRAY BOTTLES. COURTESY: CHECK ON REPAIRING THE OUTER INTEGRATED THERMOMETER TO ONE OF THE REACH IN COOLERS IN COOKING/PREPARATION AREA; IN THE MEANTIME, PROVIDE A WORKING THEMOMETER IN THAT REACH IN COOLER. **ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. FOOD MANAGER CERTIFICATES NO LONGER NEED TO BE CERTIFIED WITH THE CITY OF SAN ANTONIO EFFECTIVE 1 SEPTEMBER 2023. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (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 PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
Feb 08, 2024	100	District A, Sector 2
Oct 10, 2023	97 A	District A, Sector 2 · 2 findings
Observations and corrective actions 31 PAPER TOWEL DISPENSER AT THE BACK HANDWASHING SINK, NEAR DRY STORAGE SHELF, IS NOT DISPENSING PAPER TOWELS(CHECK BATTERIES); 6-301.12 Hand drying provision.. 6-301.12 45 REPAIR DAMAGED WALL BEHIND THE MOPSINK AREA(EXPOSED PVC PIPING SEEN); ENSURE TO PROVIDE WEATHER STRIPPING DOWN THE MIDDLE TO A FEW OF THE EXIT DOORS AND PROVIDE A DOORSWEEP UNDERNEATH ONE OF THE DOORS GOING OUT TO THE BACK PATIO AREA, TO HELP WITH PEST PREVENTION; ENSURE TO ALSO FIX THE HANDLE TO THE HOT WATER SIDE TO THE 3 COMPARTMENT SINK IN THE BAR AREA, AS IT IS HARD TO COMPLETELY TURN OFF THE WATER DUE TO OBSTRUCTION; 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 01/08/2024 6-501.11 · Correct by 01/08/2024 Inspector remarks ***ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (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 PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING We now have an online payment option for licenses without late fees. You will need your invoice number and account number for the site below: Online payment https://activepay.sanantonio.gov/POSWeb/positemdetails.aspx?positemkey=30 (You will need your customer & invoice number) Finance Phone Numbers(to pay by credit/debit card over the phone) 210-207-8667 210-207-8690 Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
Jul 06, 2023	98 A	District A, Sector 2 · 1 finding
Observations and corrective actions 28 PROVIDE USE BY/CONSUME BY DATES FOR PREPARED OR COMMERCIALLY PREPARED, REFRIGERATED, HAZARDOUS FOOD ITEMS(DELI MEATS/ETC.)WHENEVER THESE ITEMS ARE KEPT AT THE FACILITY LONGER THAN 24 HOURS; 3-501.17(A) Date marking prepare on site RTE/ TCS food. 3-501.17(A) Inspector remarks *MINOR GNAT INFESTATION AROUND THE MOPSINK AREA AND BELOW 3 COMPARTMENT SINK IN BAR AREA. CHECK ON REPAIRING/REPLACING INTEGRATED/BUILT IN THERMOMETER TO REACH IN COOLER. DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. *ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (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 PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING Inspector: Sean Gilbert · Corrected on site: 1 · Repeat violations: 0
Feb 07, 2023	95 A	District A, Sector 2 · 3 findings
Observations and corrective actions 22 ESTABLISHMENT WILL NEED TO ENSURE THAT ALL WAITRESSES AND OTHER STAFF THAT WORK WITH OPEN FOODS AND DRINKS AND THAT HAVE BEEN EMPLOYED LONGER THAN 30 DAYS AT THE ESTABLISHMENT OBTAIN A FOOD HANDLER'S CERTIFICATE; THIS SHOULD BE CORRECTED PRIOR TO NEXT INSPECTION, AS THIS WAS A VIOLATION FROM THE PREVIOUS ROUTINE INSPECTION DONE ON 10/10/22; THIS WILL NEED TO BE CORRECTED TO AVOID RE-INSPECTIONS AND RE-INSPECTION FEES IN THE FUTURE; 228.31(d) Food Handler Training criteria. Correct By: 02/17/2023 · Correct by 02/17/2023 23 FACILITY WILL NEED TO CHECK ON ALL HANDWASHING SINKS, AS HOT WATER COULD NOT BE OBTAINED; HOT WATER TEMPERATURE DID REACH 110 DEGREES F AND HOTTER AT THE 3 COMPARTMENT SINK; FACILITY WILL NEED TO CHECK ON THIS TO MAKE SURE THAT THE HOT WATER TEMPERATURE REACHES AT LEAST 100 DEGREES F AT ALL HANDWASHING SINKS. Correct By: 02/17/2023 · Correct by 02/17/2023 45 LOWER WALL IN BACK AREA(AROUND PREP SINK)WILL NEED TO BE CLOSED OFF AS EXPOSED PVC PIPES WERE OBSERVED; CORRECT PRIOR TO NEXT INSPECTION; 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 05/08/2023 6-501.11 · Correct by 05/08/2023 Inspector remarks *MAKE SURE TO KEEP SOAP AND PAPER TOWELS AT THE HANDWASHING SINK WITHIN THE BAR AREA TO MAKE COMPLETE HANDWASHING SINKS; SOAP DISPENSER AT THE FAR END OF THE BAR MAY NEED NEW BATTERIES(ENSURE TO CHECK ON THIS). DIGITAL SIGNATURE UNABLE TO BE OBTAINED; HOWEVER, PERSON IN CHARGE ACCEPTS THIS REPORT. **ALL EMPLOYEES MUST BE FOOD HANDLER CERTIFIED IF HANDLING FOOD AS OF OCTOBER 1ST 2016. IF NOT WITH AN ANSI (AMERICAN NATIONAL STANDARDS INSTITUTE) OR TXDSHS APPROVED COURSE, YOU WILL NEED TO GO TO 1901 S ALAMO ST. AND OBTAIN ENDORSEMENT FROM THE CITY. *ALL FOOD MANAGER CERTIFIED EMPLOYEES MUST BE CERTIFIED WITH THE CITY OF SAN ANTONIO. THIS CERTIFICATION CAN BE OBTAINED BY TAKING THE FOOD MANAGER CERTIFICATE AND IDENTIFICATION TO 1901 S ALAMO TO THE HEALTH DESK AND PAY APPLICABLE FEES($15.45 FOR EACH CERTIFICATE). CERTIFIED FOOD PROTECTION MANAGER AND FOOD HANDLER REQUIREMENTS: (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 PER SHIFT. (B) THE ORIGINAL FOOD MANAGER CERTIFICATE SHALL BE POSTED IN A LOCATION IN THE FOOD ESTABLISHMENT THAT IS CONSPICUOUS TO CONSUMERS. IF YOU HAVE ANY QUESTIONS REGARDING THE REPORT OR ANY OTHER ISSUES PLEASE CONTACT 311.* PER CITY REGULATION, ANY ESTABLISHMENT THAT RECEIVES A CRITICAL VIOLATION ON THEIR ROUTINE FOOD ESTABLISHMENT INSPECTION WILL BE ASSESSED A RE-INSPECTION FEE BASED ON THE TABLE BELOW: 1ST RE-INSPECTION $103, 2ND RE-INSPECTION $118.45, 3RD RE-INSPECTION $128.75 AND 4TH RE-INSPECTION $154.50. YOU MAY WISH TO CORRECT ALL VIOLATIONS BY THE FIRST RE-INSPECTION TO AVOID FURTHER CHARGES.* PLEASE SIGN PAPER COPY AND POST***ENSURE BOTH PAGES OF THIS REPORT ARE DISPLAYED IN VIEW OF THE PUBLIC. LETTER GRADE PLACARDS ARE OPTIONAL FOR DISPLAY. LINK TO THE CERTIFIED FOOD HANDLER/FOOD MANAGER TRAINING. WWW.SANANTONIO.GOV/HEALTH/FOODLICENSING/FOODSAFETY/TRAINING Inspector: Sean Gilbert · Corrected on site: 0 · 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.