LA ESTRELLA-S FLORES

6315 FLORES ST S San Antonio, TX 78214

License ID # 20589

Inspections
Latest Demerits
19
4


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

Demerits Inspection Date Inspectors Notes
4 2019-01-23 18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

19 * 228.147(d) Backflow prevention device, when required. *on mop sink for hose bib

32 * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.*steam table leaks either repair it or remove it

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination.*fly swatter


1 2018-09-18 45 Make sure to seal/close off openings observed within facility: openings within the lower wall around and to the right of the 3 compartment sink(where pipes are leading into the wall), below/underneath the mop sink, and a small opening within the ceilin


0 2018-03-01 No observations found.
0 2017-11-07 No observations found.
1 2017-01-20 21 * 228.32(2) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an Accredited Program. Observed no CFM certification. Observed proof of CFM exam enrollment. Ensure CFM certi


1 2016-10-11 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


6 2016-04-28 28 Prepared temperature control for safety (TCS) foods stored for more than 24 hours must be date marked. Date markings must include consume by date and shall be no more than 7 days, with prep day counting as day 1.

31 Ensure that soap is available at all hand sinks. Ensure that faucet aerator on hand sink in restroom is cleaned out/replaced.

33 Ensure all wares and utensils are washed in the following procedure: 1) wash (soap and water) 2) rinse (water) 3) sanitizer soak for 30 seconds 4) Air dry

34 Ensure that dead insects and areas where roach activity is observed is cleaned and sticky traps are changed out when full.

35 Ensure that employee drinks are kept in a designated area away from food or food prep areas.

45 Restore damaged walls and floors in establishment including but not limited to baseboards, areas where flooring is peeling near storage and in mop sink area, etc.


3 2015-11-05 12 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 foods so that contamination is not possible or preparing foods at different

17 Ensure that soap is available at hand sink at all times.

22 Certified Food Manager (CFM) should be present at establishment during all hours of operation. Training must be certified through the state. Refer to http://www.sanantonio.gov/Health/FoodLicensing/FoodSafety/Training for more info.


0 2014-11-04 No observations found.
0 2014-02-20 No observations found.
0 2013-09-24 No observations found.
13 2013-05-06 12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on shelf above salad in refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.

22 At time of inspection, there was not a certified food manager present. Director is the certified food manager, but was not present during time of inspection. Ensure there is at least 1 person present who is a certified food manager at all times during

25 Observed a knife with a broken tip stored in drawer with utensils that are used to prepare food. Ensure all wares are in good repair and free of breaks/cracks. Corrected on site

27 Permit that is posted has expiration date of January 2013. Ensure the current food permit is posted.


4 2013-05-06 12 229.164 (f) (2) (A) (i) (I) separation of raw/ RTE. Observed raw shelled eggs stored on shelf above salad in refrigerator. Ensure all raw animal products are stored below and away from ready to eat foods.

22 At time of inspection, there was not a certified food manager present. Director is the certified food manager, but was not present during time of inspection. Ensure there is at least 1 person present who is a certified food manager at all times during

25 Observed a knife with a broken tip stored in drawer with utensils that are used to prepare food. Ensure all wares are in good repair and free of breaks/cracks. Corrected on site

27 Permit that is posted has expiration date of January 2013. Ensure the current food permit is posted.


10 2012-10-31 20 Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.

24 Provide a thermometer for the reach in cooler.

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.


3 2012-10-31 20 Properly label all spray bottles, legibly write labels on bottles, discontinue to use spray bottles if label is different from contents inside bottle.

24 Provide a thermometer for the reach in cooler.

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.


3 2011-12-12 22 Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo. ($15.45)


1 2011-12-12 22 Take your current Food Managers Certificate and obtain a valid and current food manager's certificate issued by the director of the SA Metro Health Dept which can be purchased at 1901 S. Alamo. ($15.45)


3 2011-04-12 27 Post copies of the inspection report


1 2011-04-12 27 Post copies of the inspection report


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