Smith Elementary, 823 Gevers St S, San Antonio, TX - inspection findings and violations

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Business Info

Name: SMITH ELEMENTARY
Address: 823 Gevers St S, San Antonio, TX 78203
Total inspections: 15
Last inspection: 12/09/2015
Score
100
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Inspection findings

Date

Score
No violation noted during this evaluation. 12/09/2015100
No violation noted during this evaluation. 04/07/2015100
  • Install a 3 compartment sink large enough to submerge the largest piece of equipment. Currently the dishes are being washed and rinsed in the 2 compartment sink then sanitized in a large trash can. The dish machine does not work. (Place a work order/plan of action with in 10 days.)
 09/19/201497
No violation noted during this evaluation. 01/15/2014100
No violation noted during this evaluation. 10/08/2013100
No violation noted during this evaluation. 01/22/2013100
No violation noted during this evaluation. 10/02/2012100
No violation noted during this evaluation. 04/09/2012100
No violation noted during this evaluation. 09/23/2011100
No violation noted during this evaluation. 02/11/2011100
No violation noted during this evaluation. 12/01/2010100
  • (1) Observed all bulk food bins with scoops handles buried in the food or improper items being used as food scoops (i.e.: cups, bowls, spoons, etc) that were in contact with the food items. Recommend to use only NSF approved food scoops with a handle that are to be stored when not in use either in the food with the handle up or outside the bin in a NSF/food grade holder.
  • Observed 1” openings underneath the exit doors, to the outside in the food service area. Recommend to place a door sweep underneath these doors to prevent entry of pest.
  • (1) Observed dishwashing machine’s sanitizing rinse temperature measured at 150°, minimal required temperature range is 170-180°F at the spraying wands, and 185-190°F at the booster heater manifold. Recommend to provide repairs, and/or adjust booster heater to meet requirements. (2) Observed final rinse water pressure gauge was broken; required water pressure range is 15-25psi. Recommend to have gauge repaired or replaced to meet required range. (3) Observed inadequate warewashing was being conducted due to a small pail was being used as the 3rd compartment for sanitizing, at the 2 compartment sink. Due to it’s small size this did not allow for complete submersing of the largest ware item that was washed. (4) Texas Food Code Regulation recognizes the use of Bleach or Quartnary compounds as proper sanitizing chemicals when mixed at the proper concentrations. Chlorine (50-100 ppm FAC); Quart (150-200 ppm. And all items must be fully submerged for a minimal time of 30 seconds and then allowed to completely air dry.
  • (1) Observed that the food service staff was using probe thermometers inside the cold holding units. Recommend to install thermometers (dial or digital or liquid in glass for cold) & (dial or digital for hot) inside all coolers, cold holding units, and hot holding units. (2) Recommend to procure a combination thermometer (Infrared & Probe); to decrease the amount of direct food contact temperature monitoring with HACCP compliance.
 04/06/201084
  • (1). Provide for all worn utensils to be discarded; to prevent physical hazards. (2). Provide for ice scoop to be stored on a clean and sanitary surface.
  • (1). Provide for all toxic chemicals to be properly labeled. (2). Provide for all sanitizing solutions to be stored below 2 compartment sink, rather than on the drain board.
 11/19/200994
No violation noted during this evaluation. 03/25/2009100
No violation noted during this evaluation. 10/08/2008100

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