DAYS INN WINDCREST VITRAG LTD.

9401 IH 35 N San Antonio, TX 78233

License ID # 5379

Inspections
Latest Demerits
22
6


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

Demerits Inspection Date Inspectors Notes
6 2019-01-23 29 228.106(i)(2) Cold or hot holding equipment used for Time/temperature Control for Safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to all

29 228.108(e) Sanitizing solutions, testing devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PROVIDE SANITIZER TEST STRIPS FOR THE THREE COMPARTMENT WARE WASHING SANITIZER.

40 228.125(a)(1) Single -service / single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food and lip contact surfaces is prevented. PROPERLY DISPENSE COFFEE STIRRERS.

40 228.125(a)(1) Single -service / single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food and lip contact surfaces is prevented. PROPERLY DISPENSE KNIVES, FORKS AND SPOONS.

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

47 228.248(11) Notify the customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method accepta


9 2018-07-20 31 * 228.175(c) Hand drying provision. Paper towels were not available at the handwashing sink. Ensure paper towels are available at all handwashing sinks.

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Observed containers of syrup stored on the floor of the storage closet. Ensure all food items are stored at least 6 inches above the floor.

39 228.111(a) Good repair and proper adjustment. Observed small fridge in the customer self service area not maintaining the proper temperature. Ensure the fridge is maintained in good repair.

39 228.124(a)(1)(C) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 15 cm (6 inches) above the floor. Observed a box of single u

40 228.125(a)(1) Single-service/ single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of food- and lip-contact surfaces is prevented. Observed single use utensils for consumer self-service

40 228.125(a)(3) Single-service articles for food- or lip-contact for consumer self-service with the original individual wrapper intact or from an approved dispenser. Observed coffee stirrers available for consumer self-service not individually wrapped no

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food debris inside the fridge/freezer. Ensure the fridge/freezer is cleaned and kept free of accumulation of

47 228.175(e) Handwashing signage. The handwashing sink did not have a sign stating that it was a designated handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employ

47 The certified food manager certificate was not posted. The original food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers.


1 2018-02-01 2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Refrigerator holding creamer and butter was reading 46 F. Needs to be fixed to hold a temperature of 41 degrees F or below.


2 2017-06-19 20 * 228.151(a)(2) Capacity and drainage. ****OBSERVED: SINK LEAKING UNDERNEATH.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. ****OBSERVED: ROTTING UNDERNEATH SINK. IN CABINET.


1 2016-12-14 21 * 228.31(a) Except as specified in (b), the permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the establishment during all hours of operation. ****ensure that a food


1 2016-06-06 30 * 228.247 Not having a current/Valid Permit. **********************************************************************************************PLEASE ENSURE THAT YOUR PERMIT IS UP TO DATE. FOOD LICENSE PERMIT WAS EXPIRED ON 5/31/2016 AND NEEDS TO BE RENEWE


0 2016-02-04 No observations found.
0 2014-12-16 No observations found.
0 2014-02-14 No observations found.
7 2013-03-29 23 229.166 (g) (3) mop sink. ENSURE TO REPAIR HOT AND COLD WATER FAUCETS AT MOP SINK.

8 229.166 (i) (1) (B) HWS improper use. Never clean mops, brushes, brooms, etc in the __hand____ washing sink. Use the mop sink. ENSURE TO KEEP ALL CLEANING CHEMICALS OUT OF HAND SINK. KEEP THIS SINK OPEN FOR HAND WASHING.


2 2013-03-29 23 229.166 (g) (3) mop sink. ENSURE TO REPAIR HOT AND COLD WATER FAUCETS AT MOP SINK.

8 229.166 (i) (1) (B) HWS improper use. Never clean mops, brushes, brooms, etc in the __hand____ washing sink. Use the mop sink. ENSURE TO KEEP ALL CLEANING CHEMICALS OUT OF HAND SINK. KEEP THIS SINK OPEN FOR HAND WASHING.


6 2012-01-23 22 ONE ONE PRESENT WITH A CURRENT FOOD SAFETY MANAGER CERTIFICATION.

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


2 2012-01-23 22 ONE ONE PRESENT WITH A CURRENT FOOD SAFETY MANAGER CERTIFICATION.

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


9 2011-04-27 22 #22- One person per shift needs food manager certification.

24 229.165 (f) (12) (B)integral thermomter. Need thermometer for refrigerators storing potentially hazardous foods.

27 #27- Post inspection report within public view.


3 2011-04-27 22 #22- One person per shift needs food manager certification.

24 229.165 (f) (12) (B)integral thermomter. Need thermometer for refrigerators storing potentially hazardous foods.

27 #27- Post inspection report within public view.


9 2011-04-25 22 #22- One person, per shift needs food Manager certification on premise.

24 229.165 (f) (12) (B)integral thermomter. Need thermometers for all refrigerators and freezers containing potentially hazardous foods.

27 #27- Post inspection report within public view.


3 2011-04-25 22 #22- One person, per shift needs food Manager certification on premise.

24 229.165 (f) (12) (B)integral thermomter. Need thermometers for all refrigerators and freezers containing potentially hazardous foods.

27 #27- Post inspection report within public view.


19 2010-10-04 16 Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Hand sinks must be provided in kitchen and must be accessible to employees. MUST HAVE A HANDS

17 Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. NO PAPERTOWELS ARE AT HANDWASHING SINK.

17 No soap at the hand washing sink. Supply every handwashing sink with soap. NO SOAP FOR WASHING HANDS IS AT HANDSINK.

21 Establishment using 2 compartment sink for manual ware washing. Install a 3 compartment sink with hot and cold water to each compartment and drain boards on both sides. MUST HAVE A 3 COMPARTMENT SINK IN BREAKFAST AREA.

22 ONE PERSON DURING TIMES OF BREAKFAST MUST HAVE A FOOD MANAGERS CERTIFICATION.

26 No Heimlich poster posted. MUST HAVE A HEIMLICH MANEUVER POSTER IN BREAKFAST AREA.

7 Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.


7 2010-10-04 16 Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms. Hand sinks must be provided in kitchen and must be accessible to employees. MUST HAVE A HANDS

17 Hand wash station has no paper towels. Supply each handwash station with individual disposable paper towels. NO PAPERTOWELS ARE AT HANDWASHING SINK.

17 No soap at the hand washing sink. Supply every handwashing sink with soap. NO SOAP FOR WASHING HANDS IS AT HANDSINK.

21 Establishment using 2 compartment sink for manual ware washing. Install a 3 compartment sink with hot and cold water to each compartment and drain boards on both sides. MUST HAVE A 3 COMPARTMENT SINK IN BREAKFAST AREA.

22 ONE PERSON DURING TIMES OF BREAKFAST MUST HAVE A FOOD MANAGERS CERTIFICATION.

26 No Heimlich poster posted. MUST HAVE A HEIMLICH MANEUVER POSTER IN BREAKFAST AREA.

7 Employees must follow proper handwashing procedure in between tasks by washing with soap and hot water for 20 seconds and dry with paper towel.


6 2009-06-09 No observations found.
0 2009-06-09 No observations found.
0 2008-07-23 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