JIMS COFFEE SHOP #40 #

11803 BANDERA RD San Antonio, TX 78023

License ID # 1162

Inspections
Latest Demerits
34
10


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

Demerits Inspection Date Inspectors Notes
10 2019-01-23 10 Red sanitizing buckets did not have the proper concentration of quaternary ammonium during inspection(approximately two of the dispensers were working and a few other dispensers were not working); autochlor came out during inspection to repair dispense

14 Employees must make sure to wash hands whenever changing tasks(going from the walk in cooler back to food preparation), after changing gloves and before placing new gloves on, and after contamination to the hands/gloves may have occurred(gloves should

2 Make sure not to stack deli turkey within the containers when keeping in cold hold units as the temperature for the product nearest the top will be warmer than the ones on the bottom(a few of the wrapped deli turkey portions were reading at 52 degrees F

28 There were some items within the walk in cooler that were not marked with a use by/consume by date(ham bits/sausage bits with a preparation date of 1/19/19 and 1/21/19); there was also no use by/discard by date for cooked rice within small reach in coo

31 Provide paper towels to hand washing sink in front waitress area; * 228.175(c) Hand drying provision..

32 Gasket around ice cream reach in freezer was broken(left hand side);* 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and

36 Keep all sanitizing cloths within the sanitizing buckets after using; 228.68(d)(2)(A) Cloths in-use for wiping between uses stored.

39 Make sure to seal all hand washing sinks to the wall where coming apart; 228.110(a)(1)(C) Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls, if the equipment is exposed to s

45 Establishment will need to repair broken floors throughout facility so that these areas can be cleaned effectively when needed; facility will need to seal cracks near the bottom of the wall, near ice machine(where tiles are coming apart); manager put i

45 Personal drinks should be stored away and below clean equipment(do not store employee drink next to small bowls on cooking line); 228.183(a) Areas for employees--location.


16 2018-10-24 10 There were several pieces of equipment that were observed dirty to sight/touch during inspection; observed some lids/small containers with food residue still on them; microwaves will need to be cleaned within the interior where food splatter/stains are

18 Do not hang degreaser chemical spray bottles on wire rack of shelf above red plastic to go lids; keep all toxic items away from clean equipment/food items/single service articles to avoid contamination; * 228.203 Poisonous/toxic materials or chemicals

2 Establishment will need to ensure all cold hold items, especially the ones that have been on the cold hold unit for some time, are maintaining a temperature of 41 degrees F and below; sliced tomatoes were at 50 degrees F, american cheese slices at 47 de

20 At the time of inspection, one of the drains below the 3 compartment sink was overflooding due to food debris stuck in the drain area; this was corrected on site

28 Establishment will need to make sure that labels marked on prepared, refrigerated, potentially hazardous foods(within walk in cooler) are clear to read/understand and are provided with a use by/discard by date whenever keeping longer than 24 hours/one

31 Do not store rags/equipment within hand washing sinks(sink in waitress/front area); * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.

32 Make sure to replace torn gaskets where needed on coolers so that these areas are easily cleanable; will need to repair/replace lid to large ice machine(cracked around the middle/underside of the lid); replace small salt container within cooking area u

36 Make sure to replace dry wiping cloths used to wipe down areas within the cooking area when becoming dirty/soiled; 228.120(e) Dry wiping cloths shall be laundered as necessary to prevent contamination of food and clean serving utensils.

37 Clean large oscillating fan within kitchen/cooking line; observed with a large amount of accumulated dust/debris; 228.69(a)(1)(B) Storing the food where it is not exposed to splash, dust, or other contamination. ***make sure to correct asap; this will

39 Make sure that the handles to scoopers/dispensers are above the food item whenever storing dispensers/scoopers within the bulk food bins(cfs bulk bin); 228.68(b)(1) In-use utensils, between-use storage. During pauses in food preparation or dispensing,

39 Will need to clean the bottom portion of shelves where clean pans/containers are stored(much food debris accumulation observed); 228.124(a)(1)(A) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens,

42 Clean/replace metal bar above 3 compartment sink used to hold ladles/whisks(rusty/residues seen); wipe down knobs to hand washing sinks throughout facility(dirty/sticky)and knobs to 3 compartment sink; Clean around the bottom area to the Hobart meat sl

45 Check on replacing cracked/broken drain covers and providing covers where needed throughout facility(help lessen food getting caught within the drain) ; check on minor leak coming from the hand washing sink within men's restroom(one on the left); recau

45 Establishment will need to make sure to do some detail cleaning on floors throughout facility; much buildup of food debris seen along baseboards and behind/under shelves/large ice machine/preparation areas/other equipment; clean out reservoir of much f

47 Provide hand washing signage for all hand washing sinks within facility; 228.175(e) Handwashing signage. correct prior to next inspection to avoid possible re-inspection fees.

6 Establishment must make sure and keep potentially hazardous foods either cold or use time as a public health control; during inspection, observed box with individual packages of french fries and another box with individual shredded potatoes used for has


11 2018-09-10 10 Observed ice machine interior panel to have black buildup along edging and panel. Observed gaskets in unit to be dirty. Observed clean lids, spoons, etc in clean dish bin, dirty to sight and touch. Ensure that all food contact surfaces are thoroughly c

14 Manager stated all employees are required to wear gloves when handling and preparing food. At beginning of inspection, observed employee handling tortillas with bare hands.

15 Observed employee handling ready to eat foods without gloves. Manager stated store policy is to wear gloves. Corrected by wearing gloves. If establishment chooses to perform bare hand contact, ensure that proper documentation is approved, presented and

2 Observed chicken breast in reach in cooler reading at 49.6°F, with beef country steak patties at 45.3°F. Turkey slices at cold hold line, read 40°F, but shredded cheese in unit#1 and sliced tomatoes in unit#2 read around 50°F. Ensure to properly cov

3 Chorizo was sitting at room temperature, reading 94.2°F. Chorizo was placed into hot holding unit. Observed crumbled breakfast sausage sitting on hot bath unit, reading at 112°F. Unit temperature was raised. Ensure that all hot held foods are maintain

31 Observed hand sink next to battering station, to have attached hose. Hose is used for washing floors, but has a drip, which is allowed to drip into sink. Scrubbie was stored on hand sink faucets. Ensure that hand sinks are only used for hand washing. N

32 Gaskets in refrigeration units and cold hold units are torn and allowing debris to collect. Ensure to replace gaskets to ensure surfaces are smooth, easily cleanable, and non absorbent. Observed plastic bins, stacked on clean dish rack, to be cracked a

35 Observed personal beverage in a cup with lid sitting on cold hold unit, next to compartments storing ready to eat foods (lettuce, tomatoes, mustard, etc) Ensure that all personal drinks are stored in a cup with lid and straw, and that they are stored a

36 Observed cloth towels sitting in sanitizer that no longer read proper concentration, and that appeared soiled. Ensure that cloth towels are rotated in clean sanitizer, as frequently as needed. Observed several cloth towels, both dry and wet, sitting on

42 Thorough cleaning of all refrigeration units, cold hold unit lines, behind equipment, floors, and along ware washing area to remove all debris and accumulation.

9 Raw beef, chicken breast portions stored above ready to eat food (tortillas). Ensure that all raw items are stored below and away from ready to eat foods to prevent contamination. Observed tortillas being stored on top of cell phone. Ensure that all foo


7 2018-05-03 10 Ice machine interior walls, sliding doors, should be cleaned to remove any buildup along edges. Observed cold hold unit interiors to have much accumulated debris. If food is to be stored in units, ensure to thoroughly clean to prevent contamination. Ob

15 Observed employee wash hands, then touch glasses, wipe hands on apron, then proceed to handle toast bread, with bare hands. Proper documentation was not present for bare hand contact of ready to eat foods 1. Must have PRIOR approval on site and must do

2 Observed foods held in cold hold units to read a bit higher than required. Ensure that all foods are held at 41 degrees F and below at all times.

27 Observed cold hold unit to have much condensation and pooling water, unit read around 48 degrees F. Raw pork chops being stored in this unit, read at 45 degrees F. Technician on site was to monitor unit to ensure that unit is properly working. Ensure f

35 Observed personal beverages (properly stored in a cup with lid and straw) sitting on shelves over food preparation areas. Ensure that all personal beverages are stored in designated area, away from potential contamination of foods and food prep areas.

37 All foods stored in cold hold units (i.e. pancake mix, cold slaw, chorizo, pies, etc) must be properly covered when not in use.

39 Cole slaw scoop was laying on cole slaw in container. Ensure that scoop handles are stored out of foods.


7 2017-10-24 10 Ice machine panel and gaskets in cold hold units should be cleaned and sanitized to remove buildup along panel. Food containers stored in cold hold unit should not be stored on pooling water.

20 Drain pipes should have an air gap between floor drain and end of pipe.

3 Cooked sausage patties at hot hold station read at 125.2 degrees F. Knob at hold hold was going to be corrected on site. Ensure to hold at 135 degrees F and above.

32 Gaskets in cold hold units, should be repaired to maintain a smooth, easily cleanable, and non absorbent. Gaskets appeared cracked and detaching.

34 Observed a few rodent droppings near bait station in back storage area where napkins, flour, etc are stored. Ensure to maintain area clean.

35 Observed personal beverages around preparation areas. All beverages should be stored in a cup with lid and straw.

36 Ensure to rotate cloth towels in sanitizer to maintain proper concentration.


6 2017-08-03 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observations: Rusty hooks and magnetic knife holders. Corrective Actions: Utensils were removed

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observation: Cold Hold Unit in pre area not holding proper temperature of 41F below. Corrective Actions: Management voluntarily discarded all food that was above 41F and will continue to monitor food.

27 * 228.107(a) 228.107. Equipment, Numbers and Capacities. (a) Cooling, heating, and holding capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as spe

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Observations: Build up in walk-in cooler, vents over vents and dishwashing area. Corrective Actions: Clean and disinfect areas.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observations: Food not properly covered in walk-in cooler. Missing protective covers and touching soiled surfaces.


9 2017-03-06 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observations: Magnetic strips with heavy food build up and knives with food build up.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observations: Bara hand contact with pickles when refilling pickles for cold hold unit.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observations: Cold units not holding temperature. Food was stocked at 11:00pm. Corrective Actions: Food was discarded. Recommended to stop the use of unit until repair or keep product iced down until

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Observations: Cooling equipment not maintaining proper temperature. Corrective Actions: Repair units before re-inspections or units will be condemned from further use until repairs are

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observations: Missing labels in walk in cooler Corrective Actions: Ready-to-eat, time/temperature control for safety food, date marking. (1) Except when packaging food using a reduced oxygen pa

29 * 228.108(b) Food thermometers provided and accessible. Findings: Food thermometers not available upon request.

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. Observations: Handwashing stations being used for other purposes.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observations: Walls, floor and equipment require cleaning. Corrective Actions: Increase cleaning frequency.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observations: Trays of bacon not properly covered in walk in cooler. Pies in walk in cooler not properly stored/covered in walk in coole


8 2016-12-02 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observations: Can opener blade with build up, magnetic knife holder with rust and build up.

15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observations: Bare hand contact with ready to eat foods. Employee handling ham and cheers with no barrier.

2 * 228.75(f)(1)(B) Cold Hold (41?F/45?F or below). Observations: Food not properly store between orders. Several items off temperature

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observations: Missing labels in walk in cooler Corrective Actions: (g) Ready-to-eat, time/temperature control for safety food, date marking. (1) Except when packaging food using a reduced oxyge

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Findings: Sanitizer in buckets with incorrect sanitizer concentrations.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observations: Walls, floor and equipment require cleaning. Corrective Actions: Increase cleaning frequency

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. Observations: Several small holes in walls that require attention.

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display. Observations: Raw meat products improperly stored in walk-in cooler. Raw bacon stored over fish on storage cart. Food not stored in cont


6 2016-07-13 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observations: In use knives and utensils being stored under kitchen equipment. Visible food build up in storage areas. Not cleaned and sanitize before use on ready to eat foods.

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Findings: Three cold hold units not maintaining temperatures of 41F or below. Food in units where from the previous shift, stated employees. All 3 units had temperatures above 50F. Food was condemned f

27 * 228.107(a) Cooling, heating, and holding capacities. Equipment. Findings: Three cold hold units not maintaining temperature below 41F. Most all temperatures for this units where above 50F. Management will use ice baths to maintain proper temperature

32 * 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observations: cracked floor tiles through

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. 228.114(c) Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation o

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. §228.186. Premises, Buildings, Systems, Rooms, Fixtures, Equipment, Devices, and Materials. (a) Repairing. The physical facilities


1 2016-03-29 18 229.167 (p) (11) (C)insects/pests not minimized. Provide pest control for gnats by back door.


2 2016-01-25 8 229.163 (n) (1) eat.drink.smoke.. All personal drinks on/over prep-tables, must have a lid and straw.

9 229.164 (r) (1) (B) (iv) manufacturer info. All food product sold in establishment must be properly labeled with manufacturer information.


3 2015-05-18 25 229.165 (m) (1) (A)not clean...interior of ice machine...

25 229.165 (m) (1) (A)not clean...large can-opener...COS.


2 2015-05-18 25 229.165 (m) (1) (A)not clean...interior of ice machine...

25 229.165 (m) (1) (A)not clean...large can-opener...COS.


3 2014-07-21 18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Ant was observed in the main food prep area of the kithcen.


1 2014-07-21 18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests. Ant was observed in the main food prep area of the kithcen.


0 2014-01-24 No observations found.
8 2013-09-20 12 Observed employee dipping the spaula in the sanitizer solution then proceeded to cook food on the grill with the spaula. To deter chemical cross contamination, proper warewashing of the equipment must be done. The proper method is wash, rinse, sanitize

7 Employee found using the sanitizer bucket filled with moist rags and sanitizer solution as a mean to wash hands. Ensure the employee properly washes thier hands at a handwashing station.


2 2013-09-20 12 Observed employee dipping the spaula in the sanitizer solution then proceeded to cook food on the grill with the spaula. To deter chemical cross contamination, proper warewashing of the equipment must be done. The proper method is wash, rinse, sanitize

7 Employee found using the sanitizer bucket filled with moist rags and sanitizer solution as a mean to wash hands. Ensure the employee properly washes thier hands at a handwashing station.


6 2013-05-23 18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.

25 The establishment as a whole is not in good sanitation condition. To get the establishment back to good sanitation condition, please do the following. 1. Clean and sanitize all food contact surfaces throughout the kitchen. 2. Clean and saniti


2 2013-05-23 18 229.167 (p) (11) (C)insects/pests not minimized. Evidence of insects observed. Provide proper measures/methods to control and minimize presence of pests.

25 The establishment as a whole is not in good sanitation condition. To get the establishment back to good sanitation condition, please do the following. 1. Clean and sanitize all food contact surfaces throughout the kitchen. 2. Clean and sanitize al


8 2012-12-19 2 Provide that all refrigeration units can maintain a minimum of 41F and below. (Hamburger refrigeration unit measured at 60F at time of inspection. All food items moved into another unit for cold storage. Food items were within time safety limits. Log bo

2 Provide that all refrigeration units can maintain a minimum of 41F and below. (Sandwich refrigeration unit measured at 60F at time of inspection. All food items moved into another unit for cold storage. Food items were within time safety limits. Log boo

25 Provide that all food contact utensils are stored in a clean location.(Knives being stored between equipment on the food prep line at time of inspection.)


3 2012-12-19 2 Provide that all refrigeration units can maintain a minimum of 41F and below. (Hamburger refrigeration unit measured at 60F at time of inspection. All food items moved into another unit for cold storage. Food items were within time safety limits. Log bo

2 Provide that all refrigeration units can maintain a minimum of 41F and below. (Sandwich refrigeration unit measured at 60F at time of inspection. All food items moved into another unit for cold storage. Food items were within time safety limits. Log boo

25 Provide that all food contact utensils are stored in a clean location.(Knives being stored between equipment on the food prep line at time of inspection.)


8 2012-04-10 2 Provide that all refrigeration units can maintain a minimum of 41F and below.(Salad bar refrigeration unit measured at 53F at time of inspection. Food items were within time safety limits. No food condemned.)

25 Provide that all food contact utensils are stored in a clean location.(Ice scoop stored on top of ice machine at time of inspection.)

25 Provide that all food contact utensils are stored in a clean location.(Knife stored between equipment on the food prep line at time of inspection.)


3 2012-04-10 2 Provide that all refrigeration units can maintain a minimum of 41F and below.(Salad bar refrigeration unit measured at 53F at time of inspection. Food items were within time safety limits. No food condemned.)

25 Provide that all food contact utensils are stored in a clean location.(Ice scoop stored on top of ice machine at time of inspection.)

25 Provide that all food contact utensils are stored in a clean location.(Knife stored between equipment on the food prep line at time of inspection.)


3 2011-11-04 25 Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty knives being stored back onto the magnetic holder. Provide that only clean blades are stored on all holders.)

25 Provide that all food contact surfaces are cleaned and sanitized.(Dirty shelves in the pastry refrigertion unit.)

25 Provide that all food contact surfaces are cleaned and sanitized.(Tomatoes being stored on dirty trey in the cold hold refrigeration unit on the food prep line. Tomatoes condemned.)


10 2011-04-26 20 Remove all toxic items not related to establishment.

25

8 Designate an area for employees personal items.


3 2011-04-26 20 Remove all toxic items not related to establishment.

25

8 Designate an area for employees personal items.


13 2010-12-02 18 Evidence of insects observed.Gnats

20 229.168 (d) (2) (A) (ii) not according to label.

25 Cutting board not in good repair. Clean microwaves.

8 Discontinue placing utensils in the handsink area


4 2010-12-02 18 Evidence of insects observed.Gnats

20 229.168 (d) (2) (A) (ii) not according to label.

25 Cutting board not in good repair. Clean microwaves.

8 Discontinue placing utensils in the handsink area


6 2010-02-24 24

25 ALL REACH IN COOLERS DOORS/FACES AND SEALS NEED TO BE CLEANED AND SANITIZED. Food contact surfaces unsightly (dirty or not clean).

25 Cutting board not in good repair.


3 2010-02-24 24

25 ALL REACH IN COOLERS DOORS/FACES AND SEALS NEED TO BE CLEANED AND SANITIZED. Food contact surfaces unsightly (dirty or not clean).

25 Cutting board not in good repair.


7 2009-06-04 No observations found.
0 2009-06-04 No observations found.
0 2008-10-02 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