STELLA PUBLIC HOUSE

1414 ALAMO ST S #105 San Antonio, TX 78204

License ID # 307245

Inspections
Latest Demerits
14
8


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

Demerits Inspection Date Inspectors Notes
8 2019-01-24 2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Veggies and salads in the salad cooler in bar measured 57F. Make sure foods are kept at 41F or below.

29 * 228.108(b) Food thermometers provided and accessible. All cooling units are without a thermometer. Make sure to provide a thermometer in each cooling unit

31 * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Two of the hand washing sinks (one in kitchen, one in bar) did not have enough pr

34 228.186(k)(2) Controlling pests. Check premises. Observed live gnats in bar. Work with your pest control agent to control/eliminate gnats

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. Make sure all wiping clothes are stored in a sanitizer solution.

39 228.108(a) Utensils, consumer self-service. Observed a knife stored in a cooling unit. Ensure that all utensils are stored in a designated place

45 228.173(h) Walls and ceilings, studs, joists, and rafters. Ceiling in kitchen has accumulated a lot of dust over food preparation and hot holding table. Clean ceiling

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Observed cooked foods stored with raw beef and fish on the same shelve. Make sure to always separate cooked foods from ra


13 2018-09-13 10 Dishwasher was not dispensing chlorine. Solution was replaced. 50 ppm Cl * 228.118(3)(D) After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an exposure time used in relationship with a combination of temperature, co

21 * 228.33(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 thr

21 * 228.34 Person in charge. The person in charge shall ensure that §228.34 (1-15) Relating to Duties of PIC are met. 6. Ensure employees are monitoring temperatures. (6) employees are verifying that foods delivered to the food establishment during non

29 Thermometers not available at the time of inspection. * 228.108(c) Food thermometers--small diameter probe.

34 Eliminate gnats present in establishment. 228.186(k)(2) Controlling pests. Check premises.

35 Observations: Unapproved drink containers found in kitchen. Corrective Actions: Designated employee beverage areas or approve container near work area. Approved containers have a straw and lid system that does not require hand contact near the mouthpie

37 228.106(f) Beverage tubing, separation. (f) Beverage tubing, separation. Except for cold plates that are constructed integrally with an ice storage bin, beverage tubing and cold-plate beverage cooling devices may not be installed in contact with stored

39 Ensure damaged gaskets on refrigeration (salad unit) units are replaced and doors slide close. 228.111(a) Good repair and proper adjustment..

39 Insure all damaged plates, cutting boards and utensils are replaced as they show wear and tear. 228.111(a) Good repair and proper adjustment..

42 Increase detail cleaning of kitchen. Heavy dust built up. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

43 Ensure A/C vents are clean so they do not become a source of contamination in the kitchen. 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.

43 Lights in kitchen require a shield. 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

46 Leaking faucet on three compartment sink has been repaired with duck tape. Mixing valves are leaking as well. 228.149(e)(2) A plumbing system shall be maintained in good repair.


9 2018-05-31 18 Observed sanitizer above 200 ppm at ware washing machine. Sanitizer is too high (bleached water at 50-100ppm OR quaternary ammonium solution at 200-400ppm).

31 Ensure hand sinks have hot water readily available (turned off hot water due to leaks at faucet to 2 hand sinks).

31 Provide paper towels at all hand sinks.

32 Observed food debris on clean wares. Clean wares must be clean to sight and touch.

33 3 compartment sink in café and in kitchen only reached 105 degrees F. Hot water of at least 110 degrees F must be available at 3 compartment sinks and mop sink.

34 Observed several gnats throughout establishment. Ensure all areas where gnats are found is cleaned and sanitized. Remove any food debris, sticky residue, etc. Clean out floor drains.

42 Beer cooler had build up on piping for dispensers. Ensure area is cleaned and any build up is removed.

42 Establishment needs a thorough cleaning on and behind equipment, bar area, vents, mop sink area, ware washing area, etc to remove dust, food debris, dirt, etc.

46 Observed several faucets throughout at ware washing sinks, hand sinks, etc that were leaking out of top, were taped up or were turned off due to leaks. Ensure to repair all leaks.


9 2018-01-19 2 Reach in cooler in kitchen was reading at 48 degrees F. Temperature control for safety foods requiring cold hold shall be maintained at 41 degrees F and below.

20 Repair leak at hand sink in kitchen.

31 Multiple hand sinks in bar, coffee bar, and in kitchen either did not have hot water, did not have cold water or was being blocked (kitchen). Ensure all hand sinks are working properly, are easily accessible and have hot and cold running water of at le

34 Items that are not used for establishment operations should be maintained and kept clean in order to prevent pest harborage.

34 Observed live and dead roaches in unused reach in cooler in kitchen. Ensure all areas where roach evidence is found is cleaned and sanitized thoroughly. Save all service receipts from pest control.

39 Discontinue using broken/chipped wares.

39 Do not leave utensils/scoops in standing water (coffee bar). Water must kept hot (135 degrees F), constantly flowing, or kept in a clean empty container.

45 All walls, floors, ceilings in food preparation area(s) must be smooth, durable and easily cleanable. Cut and seal all foam used in food areas. Raw wood must be sealed as well.

9 Observed raw meat stored over ready to eat food items in walk in cooler. Food must be protected from contamination by separating raw animal foods during holding, storage and preparation from ready to eat foods by using separate equipment, arranging food


7 2017-09-26 2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). OBSERVED FOOD ON PIZZA SERVICE LINE COOLER IN FRONT NOT HOLDING 41F DEGREES AS WELL AS A COOLER AT BAR AND GLASS COOLER IN COFFEE AREA. ENSURE ALL REFRIGERATION UNITS ARE MAINTAINING A 41F DEGREE TEMPE

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. OBSERVED THREE REFRIGERATION UNITS WITHIN THE COFFEE AND PIZZA AREA. ALL COOLERS ARE TO MAINTAIN A 41F DEGREES TO ENSURE FOOD SAFETY. HAVE MAINTENANCE CHECK THESE UNITS OR REPLACE AS NEC

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. OBSERVED ICE IN HANDSINK IN KITCHEN AND BLENDER IN HANDSINK AT COFFEE AREA. HANDSINKS ARE ONLY FOR WASHING HANDS!! D

43 228.177(3) The light intensity shall be at least 540 lux (50 foot candles). OBSERVED LITTLE LIGHT IN WALK-IN COOLER. ENSURE WALK-IN COOLER HAS MORE LIGHT.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. CLEAN WALL UNDER THREE COMPARTMENT SINK.

47 228.175(e) Handwashing signage. OBSERVED ALL HANDSINKS WITHOUT PROPER SIGNAGE. ENSURE ALL HAND SINKS HAVE SIGNS INSTRUCTING ALL EMPLOYEES TO WASH HANDS AND HANDSINK ONLY FOR WASHING HANDS.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. OBSERVED COLD PLATES BEING USED AT BARS. DISCONTINUE THE USE OF THESE PLATES IN CUSTOMER ICE BINS. THIS CAUSES A CONTAMINATION ISSUE FOR


7 2017-06-23 10 * 228.113(1) Food-contact surfaces clean to sight and touch. OBSERVED ICE MACHINE WITH MOLD GROWTH AND SCOONERS IN STANDING WATER.

32 * 228.104(a) Cleanability. Food-contact surfaces.. OBSERVED FOOD AND NON-FOOD CONTACT SURFACES DIRTY.

34 228.174(c) Insect control devices, design and installation. OBSERVED A LOT OF FLYS IN ESTABLISHMENT.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. OBSERVED A GATERADE BOTTLE IN ICE ON LINE WITH COLD HOLD FOOD ITEMS AND THEN IN FREEZER.

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. OBSERVED A/C VENTS AND CEILING TILES IN KITCHEN WITH DIRT AND DUST DEBRIS. CLEAN A/C VENTS AND CEILING TILES FREE FROM DIRTY AND DUST BUILD UP.

43 228.177(3) The light intensity shall be at least 540 lux (50 foot candles). OBSERVED LITTLE LIGHT IN WALK-IN COOLER.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. OBSERVED WALLS WITH HOLES AND DIRTY. CLEAN AND REPAIR ALL WALLS WITH HOLES.


6 2017-01-24 10 * 228.114(a)(1)(E) Food-contact surfaces cleaned any time when contamination may occur. OBSERVED UTENSILS BEING STORED IN ROOM TEMPERATURE STANDING WATER. STORE ALL UTENSILS IN A CLEAN AND DRY CONTAINER/SURFACE. DISCONTINUE STORING UTENSILS IN STANDING

21 * 228.33(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 thr

22 * 228.33(c) Food Handler Training criteria. ALL EMPLOYEES (BAR & KITCHEN) TO HAVE FOOD HANDLER CERTIFICATIONS AND CERTIFICATES ON SITE.

32 * 228.101(f) Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. OBSERVED SPONGES IN USE FOR CLEANING. DISCONTINUE THE USE OF SPONGES TO CLEAN FOOD CONTACT SURFACES OF EQUIPMENT AND UT

32 * 228.104(a) Cleanability. Food-contact surfaces.. OBSERVED MOLD GROWING INSIDE THE ICE MACHINE. CLEAR ICE OUT AND SANITIZE INSIDE OF ICE MACHINE. CLEAN INSIDE ALL REACH-IN REFRIGERATORS FROM SPILLS (LIQUID).

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. OBSERVED A/C VENT AND CEILING TILES TO HAVE AN ACCUMILATION OF DUST AND DEBRIS. CLEAN ALL A/C VENTS AND CEILING TILES IN KITCHEN ABOVE FOOD STORAGE & PREP AR


8 2016-09-22 21 * 228.33(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 thr

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. ALL COOLERS TO MAINTAIN PRODUCT TEMPERATURE OF 41F DEGREES.

31 * 228.146(b)(1) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. BAR HANDSINK DOES NOT HAVE HOT WATER (STELLA). IF THERE IS A LEAK PLEASE FIX AND

31 * 228.175(c) Hand drying provision.. PROVIDE SOAP (DISPENSED - HALYCON) AND PAPERTOWEL AT ALL HANDSINKS AT BAR (STELLA).

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. DISCONTINUE EMPLOYEE DRINKS WITHOUT A PROPER COVER/LID. ALL EMPLOYEE DRINKS ARE TO BE IN A CLOSED AND COVERED CONTAINER WITH A STRAW.

35 228.43(a) Hair Restraints effective. ALL PERSONS HANDLING FOOD TO WEAR PROPER HAIR RESTRAINTS (CAP/HAIRNET).

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CLEAN ALL LIGHTS AND SHIELDS FROM DUST ACCUMULATION IN KITCHEN.

43 228.177(3) The light intensity shall be at least 540 lux (50 foot candles). PROVIDE ADEQUATE LIGHTING IN WALK-IN COOLER.


5 2016-05-16 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Ensure reach-ins are regularly cleaned and sanitized.

29 Halcyon Ensure thermometers are easily readable, visible and accessible. * 228.108(b) Food thermometers provided and accessible.

34 228.186(k)(2) Controlling pests. Check premises. Ensure treatment for current pest issue is addressed. Ecolab serviced 4/27/16.

35 228.43(a) Hair Restraints effective. Ensure team members in kitchen and Halcyon have proper hair restraints (hair nets, hats).

39 228.111(b) Cutting surfaces. Cutting boards shall be resurfaced or replaced if they can longer be effectively cleaned and sanitized.


4 2016-01-11 12 Ice used as coolant may not be used an ingredient or food. Discontinue use of coolant ice as an ingredient or food.

18 Evidence of insects observed. Eliminate the presence of insects by using any approved means. (Establishment has treatment services from Ecolab 12/29/15.)

24 Multiple cold-hold units lacking visibly accessible thermometers. Ensure all cold-hold units have readily visible thermometers.

25 Cleaning schedules not kept. Keep cleaning schedules. Daily before and after service rushs. Observed areas on counters that lacked cleanliness.


2 2015-08-31 24 multiple cooler units lacking thermometers. Ensure all cold-hold units have working and readily visible thermometers.

27 Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.


7 2015-03-20 17 No soap at the hand washing sink. Supply every hand washing sink with soap. Hand wash station has no paper towels. Supply each hand wash station with individual disposable paper towels.

18 (gnats, fruit flies) Last visit from exterminator 2/26/15 (Chief Pest Control)

21 Two-compartment sink not utilized correctly for wash, rinse, and sanitize cycle with machine cycle. One compartment filled with water heavily dirty.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure Registering and successfully completing a Food Manager Certification course. Seth Williams 10/26/16 through Ser

24 (prep-stations lack thermometers)

27 Most recent graded inspection report must be posted in customer view. Your establishment must obtain and post a valid permit within 10 days. Please go to 1901 S. Alamo to obtain a new permit. If you have any questions about obtaining a valid permit ple

8 (Observed olives in H.W.S.)


6 2014-11-18 17 Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels.

2 Cheese Sauce and Marinara sauce on ice at 45F Walk-in holding temperature at 41F, Prep stations holding temperature at 37F 38F Behind grill, Behind Bar area:36F, 35F. Coffee side 41F, 38F, and 41F

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Provide that a certified food manager is on shift at all times with proper documentation.

25 Food contact surfaces not cleaned, sanitized, and in good repair. Provide that Ice-Machine to be cleaned sanitized and in good repair.

27 Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.

8 Employee Drink being stored on fine line prep areas. Provide that designated employee drink area is available. Employee filling Pitcher in Handsink. Use this sink is for handwashing only.


3 2013-03-18 17 PROVIDE SOAP AND TOWELS AT ALL HANSINKS. (NO SOAP OR TOWELS)

20 PROVIDE A LABEL FOR ALL TOXIC SPRAY BOTTLES. PROVIDE FOR ALL TOXIC SPRAY BOTTLES TO BE STORED AWAY FROM FOOD CONTACT SURFACES.

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


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