1801 MARTIN L KING San Antonio, TX 78203

License ID # 725891

Latest Demerits

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

Demerits Inspection Date Inspectors Notes
3 2019-01-23 10 Observed various utensils with food debris or grease on clean rack. Ensure all food contact surfaces are properly washed, rinsed, and sanitized. * 228.118(3)(C) After being cleaned, food-contact surfaces sanitized contact of at least 30 seconds for oth

14 Observed employee go from cashing out customers to food prep without washing hands. Ensure all employees properly wash their hands before and after switching tasks. * 228.38(d) When to wash.

43 Observed light in walk-in to be unable to sufficiently light entire walk-in and all products. Ensure brighter light is installed in walk-in and is able to sufficiently light entire walk-in. 228.177(3) The light intensity shall be at least 540 lux (50 f

3 2018-08-07 18 Observed chlorine level in sanitizer sink compartment and cloth bucket was at or exceeded 200ppm. Ensure chlorine is maintained between 50ppm and 100ppm.* 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.

31 Observed towel cleaned in hand washing sink and latte container placed inside sink. Ensure handwashing sinks are only used for hand washing purposes per * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used f

47 Ensure all hand sinks used in the cafe/kitchen have the required signage per 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 b

2 2018-01-22 18 Chlorine in cloth bucket was at or exceeded 200 ppm. Ensure chlorine is between 50 and 100 ppm. * 228.111(n)(6)(B) Chemical sanitizer generated onsite, chemical criteria.

22 Employee over 60 days did not have a food handler certification. Ensure to obtain food handler certification within 10 days. * 228.33(c) Food Handler Training criteria.

2 2016-10-12 18 The chlorine in the sanitation bucket was over 200 ppm. Ensure that all chlorine sanitizers are between 50 and 100 ppm.

32 Observed a burnt utensil. Ensure all food and non-food contact surfaces are in good repair and are smooth, easily cleanable, and nonabsorbent.

1 2016-05-09 42 Ensure that all non food contact surfaces are cleaned regularly to prevent buildup of dust, dirt, or debris. Observed dirty ventilation hood.

0 2015-12-10 No observations found.
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