AUGIES BARBED WIRE SMOKEHOUSE

909 BROADWAY San Antonio, TX 78215

License ID # 602505

Inspections
Latest Demerits
17
7


0-10 Demerits Excellent
11-20 Demerits Good
21-30 Demerits Acceptable
31+ Demerits Poor

Demerits Inspection Date Inspectors Notes
7 2019-01-24 21 * 228.33(b) At least one certified food protection manager must be employed by each establishment, per shift. Certificates must be registered at the health desk located at 1901 S. Alamo.

22 * 228.33(c) Food Handler Training criteria. Need to keep all food handler certificates at establishment for Inspector's review. Suggest a binder.

29 * 228.105(b) Food thermometers--easily readable. Need thermometer for Reach-In Cooler at backside of warehouse.

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. Utensils stored inside hand washing sink.

31 * 228.175(c) Hand drying provision.Keep disposable paper towels at hand washing sink locations.

43 228.177(1) The light intensity shall be at least 108 lux (10 foot candles). Replace bulb inside Reach-In Cooler at back of warehouse.

9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. Store raw shelled eggs under salads and other ready to eat foods.


7 2018-09-13 19 * 228.149(e)(1) A plumbing system. Ensure leaking plumbing fixtures at the three compartment sink are repaired.

31 * 228.175(c) Hand drying provision. Observed no paper towels available at kitchen and bar hand wash sink. Each hand washing sink must be provided with: individual, disposable towels; a continuous towel system that supplies the user with a clean towel;

32 * 228.103(a) Equipment and utensils. Observed damaged cutting boards present in kitchen. Ensure all cutting boards are free of breaks, chips, cracks, pits, deep cuts, or any other similar imperfections. Remove all damaged cutting board from establishme

37 228.70(e) Preventing contamination from other sources. Ensure ceiling tiles and vents in kitchen are frequently cleaned and kept dust free.

39 228.111(a) Good repair and proper adjustment. Ensure all damaged refrigeration seals on door the of reach-in cold hold units are repaired or replaced.

43 228.106(a) Ventilation hood systems. Ensure missing baffles are replaced on the vent hood system.

9 * 228.66(a)(1)(B)(ii) Food protected cross contamination arrange each type food in equipment so cross is prevented. Observed cabbage heads stored on a package of pork belly and a box of raw shelled eggs stored on shelf above ready-to-eat foods. Ensure a


20 2018-05-21 10 * 228.111(n)(6) Chemical sanitizer generated on-site, criteria. Observed buckets of a chlorine bleach/dish soap solution present in kitchen. Ensure sanitizer buckets are generated to the manufacture's specifications (chlorine bleach and water solution

10 * 228.113(1) Food-contact surfaces clean to sight and touch. Ensure slicer and area around slicer is cleaned/sanitized after every used.

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed unlabeled toxic spray bottles stored in kitchen. All working containers used for storing poisonous or toxic materials taken from bulk supplies must be clearly

19 * 228.146(c) Backflow prevention, air gap. Observed spray hose at kitchen three compartment sink to hang into the sink basin. Ensure the spray hose is repaired to provide a proper air gap as discussed. the hose may not hand below the flood plain of the

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed potato salad stored on serving line at 56 degrees. Ensure all TCS foods are maintained at 41 degrees F or below at all times.

29 * 228.108(b) Food thermometers provided and accessible. Ensure all cold hold units have thermometers present and located at the warmest part of the unit.

29 * 228.108(e) Sanitizing solutions, testing devices. Observed no sanitizer test strips available at time of inspection. Ensure a test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions is readily available at

31 * 228.149(a) Using a hand washing facility. Observed spray bottled and bar mats stored in bar hand wash sink. A hand washing facility may not be used for purposes other than hand washing.

31 * 228.175(b) Hand washing cleanser, availability. Observed no hand soap available at kitchen hand wash sink. Each hand washing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

34 228.174(e)(1) Outer openings, protected. Ensure all entry/exit doors (and garage doors) are repaired to be tight fitting. No sunlight may be seen around edges when closed.

34 228.186(k)(2) Controlling pests. Ensure flies are removed by any approved means necessary.

35 228.40 Jewelry Prohibition. Except for a plain ring such as a wedding band, while preparing food, food employees may not wear jewelry including medical information jewelry on their arms and hands.

39 228.68(b)(1) In-use utensils, between-use storage. The utensil being used in the dispersing of food (sauce) must be equipped with a handle.

42 228.114(c) Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues (spilled mustard).

43 228.106(a) Ventilation hood system. Ensure ventilation hood systems is routinely cleaned/serviced and is in sound condition.

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

43 228.186(d)(1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.

45 228.186(a) Repairing. Ensure ceiling in prep room (above bulk food containers) is repaired as discussed.

46 228.186(i) Closing toilet room doors. Ensure restroom doors are repaired to be self-closing and tight fitting.

47 228.175(e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.


9 2017-10-31 30 * 228.247 Not having a current/Valid Permit. Observed expired permit (08/2017) posted. Ensure a current permit is obtained and posted within 10 days or discontinue operations.

34 228.174(e)(1) Outer openings, protected. Ensure all entry/exit doors are repaired to be tight fitting. No sunlight may be seen around edges when in the closed position.

39 228.68(b)(1) In-use utensils, between-use storage. Observed bowls being used as scoops in bulk food bins. The utensil being used in the dispersing of food must be equipped with a handle.

41 228.66(b) Food storage containers, identified with common name of food. Food storage containers holding food or food ingredients that are removed from their original packages for use in the food establishment shall be identified with the common name of

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Ensure kitchen floors are repaired to be smooth and easy cleanable.

45 228.186(a) Repairing. Ensure gap in ceiling of prep room is repaired as discussed.

46 228.152(h) Toilet room receptacle, covered. Ensure a covered trash receptacle is provided in women's restroom.

46 228.186(i) Closing toilet room doors. Ensure all restroom doors are repaired to be self closing.

9 * 228.66(a)(1)(A) Food protected from cross contamination. Observed raw shelled eggs stored on shelf above a box of tomatoes. Ensure all raw animal foods are stored below and/or away from ready-to-eat and prepared foods.


5 2017-06-30 23 PROVIDE HOT/COLD RUNNING WATER AT ALL SINKS. (95F)(HOT WATER RESTORED)

31 PROVIDE SOAP AND TOWELS AT ALL HANDSINKS. ( NO SOAP OR TOWELS)

35 PROVIDE FOR EMPLOYEES HANDLING FOOD TO WEAR A HAIR RESTRAINT OR BEARD GUARD IF NEEDED.

41 PROVIDE FOR BULK PRODUCTS TO HAVE A LABEL. (EX. SUGAR, FLOUR)

9 PROVIDE FOR RAW MEATS TO BE STORED AT BOTTOM SHELF OF RI COOLERS. (RAW BEEF STORED OVER OTHER COOKED PRODUCTS)


5 2017-05-08 31 PROVIDE SOAP AT HANDWASHING SINK AT ALL TIMES. (NO SOAP)

41 PROVIDE FOR ALL BULK PRODUCTS TO HAVE A LABEL. (EX FLOUR, SUGAR)

43 PROVIDE LIGHT COVERS OVER LIGHTS WHERE SODA NOZZLES ARE STORED.

45 **PROVIDE FOR OUTER OPENINGS ON CEILING AND WALLS TO BE SEALED. **PROVIDE FOR VENHOOD TO BE CLEANED.

9 PROVIDE FOR RAW MEATS TO BE STORED AT BOTTOM SHELF OF COOLERS. (RAW BEEF/CHICKEN STORED OVER OTHER FOOD PRODUCTS)


5 2016-11-07 22 PROVIDE FOR ALL EMPLOYEES HANDLING FOOD TO HAVE A VALID FOOD HANDLERS CARD. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)

30 PROVIDE FOR A VALID FOOD PERMIT TO BE POSTED. (EXPIRED 8/2016) CALL 207-0135. GO IN PERSON TO 1901 S ALAMO.

37 PROVIDE FOR ALL FOOD PRODUCTS TO BE 6 INCHES OFF FLOOR.

45 PROVIDE FOR FLOOR TO BE SMOOTH, EASILY CLEANABLE AND IN GOOD CONDITION. (BREAKS ON FLOOR IN KITCHEN, TILE MISSING IN BAR)

47 PROVIDE FOR A SIGN TO BE POSTED AT ALL HANDWASHING SINKS USED BY FOOD HANDLERS TO HAVE A SIGN STATING "EMPLOYEES MUST WASH HANDS".


6 2016-06-07 28 PROVIDE A CONSUME BY DATE FOR ALL COOKED FOOD STROED IN COOLERS FOR 24 HRS. OR LONGER. (BEEF 6/1/16-6/8/16)

32 PROVIDE FOR ICE MACHINE TO BE CLEANED AND SANITZED. (INSIDE)

34 PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (GNATS)

43 PROVIDE FOR LIGHTS IN STORAGE ROOM TO HAVE LIGHT SHIELDS. (NO COVERS)

45 REPAIR LEAK AT HANDSINK IN KITCHEN. (LEAKING)

9 PROVIDE FOR RAW MEATS TO BE STORED AT BOTTOM SHELF OF COOLER. (RAW CHICKEN STORED ABOVE OTHER FOOD PRODUCT)


3 2016-03-24 17 PROVIDE TOWELS AT ALL HANDSINKS AT ALL TIMES. (NO TOWELS IN KITCHEN)

22 PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)

25 PROVIDE FOR ALL FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSIL BIN, UTENSILS, SODA NOZZLES)


9 2015-12-07 16 PROVIDE FOR HANDWASHING SINK TO ALWAYS BE ACCESSIBLE. (ITEMS IN SINK AND MOPBUCKET IN FRONT OF SINK)

20 PROVIDE FOR TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD OR SINGLE SERVICE ITEMS. PROVIDE A LABEL FOR TOXIC SPRAY BOTTLES. (EX. WINDEX, 409)

25 PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, NO BOWLS IN BULK PRODUCT (SCOOP WITH HANDLE)


3 2015-12-07 16 PROVIDE FOR HANDWASHING SINK TO ALWAYS BE ACCESSIBLE. (ITEMS IN SINK AND MOPBUCKET IN FRONT OF SINK)

20 PROVIDE FOR TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD OR SINGLE SERVICE ITEMS. PROVIDE A LABEL FOR TOXIC SPRAY BOTTLES. (EX. WINDEX, 409)

25 PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, NO BOWLS IN BULK PRODUCT (SCOOP WITH HANDLE)


13 2015-09-30 18 PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (GNATS)

21 PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY TWO CYCLES BEING USED)(WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER)

22 PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)

8 PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)


4 2015-09-30 18 PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (GNATS)

21 PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (ONLY TWO CYCLES BEING USED)(WASH: SOAP/WATER, RINSE: WATER, SANITIZE: BLEACH/WATER)

22 PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)

8 PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS)


9 2015-08-04 18 PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (GNATS)

20 PROVIDE FOR TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. 409, WINDEX)

21 PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (WASH: WATER/SOAP, RINSE: WATER, SANITIZER: WATER/BLEACH) (ONLY USING 2 CYCLE)


3 2015-08-04 18 PROVIDE FOR ESTABLISHMENT TO BE INSECT FREE BY USING A LICENSED PROFESSIONAL. (GNATS)

20 PROVIDE FOR TOXIC SPRAY BOTTLES TO HAVE A LABEL. (EX. 409, WINDEX)

21 PROVIDE FOR PROPER WASHING OF EQUIPMENT AND DISHES. (WASH: WATER/SOAP, RINSE: WATER, SANITIZER: WATER/BLEACH) (ONLY USING 2 CYCLE)


6 2015-03-20 22 PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)

23 REPAIR LEAK AT 3 COMPARTMENT SINK. (POOLING WATER)


2 2015-03-20 22 PROVIDE FOR SOMEONE TO BE PRESENT WITH A VALID FOOD MANAGERS CARD IF ESTABLISHMENT IS OPEN FOR BUSINESS. (360TRAINING.COM OR ANY OTHER COMPANY OFFERING CLASS)

23 REPAIR LEAK AT 3 COMPARTMENT SINK. (POOLING WATER)


The information on this page is obtained from Texas state government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: San Antonio Metropolitan Health District. Data aggregation for KSAT by Web Services LLC