OAK HILLS COUNTRY CLUB

5403 FREDSBG RD San Antonio, TX 78229

License ID # 5217

Inspections
Latest Demerits
32
26


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

Demerits Inspection Date Inspectors Notes
26 2018-01-11 10 * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart.

10 * 228.111(n)(3) Quaternary ammonium compound solution concentration indicated by the manufacturer's instructions.

10 * 228.113(1) Food-contact surfaces clean to sight and touch.

10 OBSERVED: BOTH SANITIZING MACHINE AND MANUAL WARE WASH 3 COMPARTMENT SINK SOLUTION WAY BELOW REQUIRED LEVELS. ALSO OBERVED: ICE MACHINE HAS SOME SLIGHT MILDEW BUILD UP.

10 SOLUTIONS WERE CORRECTED. CLEAN AND SANITIZE TO SIGHT AND TOUCH ICE MACHINE.

19 * 228.149(e)(1) A plumbing system shall be repaired according to the Plumbing Code.

19 HAVE A LICENSED PLUMBER FIX BOTH LEAKY SINKS.

19 OBSERVED: TWO SINKS LEAKING FROM HOT WATER FAUCET.(1 SINK IN KICTHEN) (1 SINK IN 3 COMPARTMENT WARE WASH SINK AREA.)

29 * 228.106(l)(1) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part.

29 * 228.106(l)(2) Cold or hot holding equipment include temperature measuring device located to allow easy viewing.

29 * 228.108(e) Sanitizing solutions, testing devices.

29 * 228.111(p) Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

29 ESTABLISHMENT CALLED AUTO CHLOR AND HAD BOTH WARE WASH MACHINE/ MANUAL WARE WASH 3 COMPARTMENT SINKS FIXED.

29 OBSERVED: THERMOMETERS NOT PLACED AT WARMEST PART OF REFRIGERATION AND EASILY VIEWABLE. SANITIZING TESTING DEVICES NOT OBTAINED OR USED ACCORDING TO MANUFACTURER'S INSTRUCTIONS.

33 * 228.111(j) Mechanical warewashing equipment, wash solution temperature.

33 * 228.111(o) Manual warewashing equipment, chemical sanitization using detergent-sanitizers.

33 ESTABLISHMENT CALLED AUTO CHLOR AND HAD BOTH WARE WASH MACHINE/ MANUAL WARE WASH 3 COMPARTMENT SINKS FIXED.

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair.

45 228.186(b) Cleaning, frequency and RESTRICTIONs..

45 228.186(m)(1) Storing maintenance tools.

45 228.186(n) Maintaining premises, unnecessary items and litter.

45 228.212 Other Personal Care Items, Storage.

45 ESTABLISHMENT IS GOING TO UNDERGO RENOVATIONS/REMODELING IN KITCHEN. AND MOST REPAIRS WILL BE DONE IN THE NEXT FEW MONTHS.

45 OBSERVED: FACILITY IN NEED OF SMALL REPAIRS. (1) CEILING TILES IN RESTROOMS NEED TO BE REPLACED TO BE SMOOTH, NON ABSORBENT, AND EASILY CLEANABLE. (2) BACK KITCHEN DOOR NEEDS TO BE TIGHTLY SEALED. (3) WALL JUNCTURES (CORNERS) NEED TO BE CAULKED/REPAIRE

45 REMINDER: CALL HEALTH DEPARTMENT TO ENSURE RENOVATIONS ARE APPROVED OR IF PERMITS MAY OR MAY NOT BE NEEDED.


1 2017-09-22 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. No dumping of ice down hand sink.


1 2017-02-09 37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Ensure that vegetables that have been cut or processed are held in a container that have a cover or lid. This can be plastic wrap


0 2016-11-02 No observations found.
1 2016-07-29 42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Ensure that facility's kitchen is cleaned enough and deep cleaning is applied to walls, ceilings, and floors.


6 2016-04-11 10 Insect parts mixed with food. Ensure foods that have come in contact with insect contamination are condemned.

12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.

18 Evidence of insects observed. Eliminate the presence of insects by using any approved means. Accurate pest control last service 3/7/2016.

2 Observed prep station holding chicken salad at 56F. Ensure that all cold holding units are storing food at 41F and below.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure that Food Manager Certification Identification Card is current.

25 Damaged plastic lid on dry ingredients. Discard and or replace damaged equipment.


2 2016-01-21 13 Make sure to provide use by dates for all prepared, refrigerated, tcs foods(time/temperature control for safety)kept longer than 24 hours at facility. 229.164 (o) (7) (A) consume by date (prepared).

25 Three large containers with tape on bottom will need to be discarded; corrected on site.


10 2015-01-06 13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparati

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. Eliminate the presence of insects by using any approved means.

25 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean)Ice machines. Clean and sanitize all equipment to be used for food storage, prep, or service.


3 2015-01-06 13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparatio

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. Eliminate the presence of insects by using any approved means.

25 229.165 (m) (1) (A)not clean. Food contact surfaces unsightly (dirty or not clean)Ice machines. Clean and sanitize all equipment to be used for food storage, prep, or service.


0 2014-07-31 No observations found.
10 2014-02-20 25 Ensure all equipment is properly cleaned. Some food equipement on the stroage rack was found not properly cleaned.

26 229.164 (s) (3) (B)risk of FBI. Disclosure shall include a food note that states warning of increased of food borne illness. You can use the following disclosure statements. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may i

8 The handsink should only be used for handwashing purposes. However, the handsink is being used to rinse off food equipment and being used to fill up water containers to be served to the memebers. Since employees are doing this, good hygienic practices a


3 2014-02-20 25 Ensure all equipment is properly cleaned. Some food equipement on the stroage rack was found not properly cleaned.

26 229.164 (s) (3) (B)risk of FBI. Disclosure shall include a food note that states warning of increased of food borne illness. You can use the following disclosure statements. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may i

8 The handsink should only be used for handwashing purposes. However, the handsink is being used to rinse off food equipment and being used to fill up water containers to be served to the memebers. Since employees are doing this, good hygienic practices a


26 2013-09-05 13 229.164 (o) (9) (A) (i) Time Only. Time only, rather than time in conjunction with temperature is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that

17 229.167 (e) (3) (A) no towels. Hand sink with no towels in dispenser.

2 Potentially hazardous foods are to be kept at 41F or below

21 wash temperature is less than 160F, wash temp less than 160F, sanitize temperature 190F

25 #1 wood cutting boards need to be replaced with ones that are smooth/easily cleanable/non absorbent and good repair. #2. clean the soda gun holster in the bar area.

7 229.163 (h) (5) handling soiled equip.. dishwasher did not wash hands between clean and dirty side of ware washing machine procedure

8 employees have drinking cup with out straw in the work area, need location away from prep area for this activity.


7 2013-09-05 13 229.164 (o) (9) (A) (i) Time Only. Time only, rather than time in conjunction with temperature is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that i

17 229.167 (e) (3) (A) no towels. Hand sink with no towels in dispenser.

2 Potentially hazardous foods are to be kept at 41F or below

21 wash temperature is less than 160F, wash temp less than 160F, sanitize temperature 190F

25 #1 wood cutting boards need to be replaced with ones that are smooth/easily cleanable/non absorbent and good repair. #2. clean the soda gun holster in the bar area.

7 229.163 (h) (5) handling soiled equip.. dishwasher did not wash hands between clean and dirty side of ware washing machine procedure

8 employees have drinking cup with out straw in the work area, need location away from prep area for this activity.


17 2013-07-02 1 229.164 (o) (4) (A) (ii) - <6 Hours. Cooked potentially hazardous food not cooled within a total of six hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 5 degrees Celsius (41 degrees Fahrenheit) or less or to 7 degrees Celsius (45 degrees Fah

20 229.168 (f) (4) (B) chemical sanitizer not app. Sanitizer to strong, over 50-100PPM bleach

23 The mop sink faucet connections to the hoses need a backflow prevention device between the faucet and the hose,(2)

24 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Need thermometers in all refrigerators placed so they are easily readable,

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.


5 2013-07-02 1 229.164 (o) (4) (A) (ii) - <6 Hours. Cooked potentially hazardous food not cooled within a total of six hours, from 57 degrees Celsius (135 degrees Fahrenheit) to 5 degrees Celsius (41 degrees Fahrenheit) or less or to 7 degrees Celsius (45 degrees Fahr

20 229.168 (f) (4) (B) chemical sanitizer not app. Sanitizer to strong, over 50-100PPM bleach

23 The mop sink faucet connections to the hoses need a backflow prevention device between the faucet and the hose,(2)

24 229.165 (h) (2)thermometer available. Food temperature measuring device not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Need thermometers in all refrigerators placed so they are easily readable,

25 229.165 (m) (1) (A)not clean. Equipment food-contact surfaces and utensils not clean to sight and touch.


10 2013-01-18 10 Dented cans ,food must be in sound condition.

24 Reach in cooler without a permanently affixed thermometer.

25 Clean and sanitize ice machine


3 2013-01-18 10 Dented cans ,food must be in sound condition.

24 Reach in cooler without a permanently affixed thermometer.

25 Clean and sanitize ice machine


11 2012-03-27 12 Observed in use ice cream scoop stored in a cup with water. (no runnning water was used.)

25 Cold hold prep units need to be cleaned out. Clean ice machine inside cover.

8 229.163 (n) (1) eat.drink.smoke.. (Observed several pemployees personal cups stored with out going food.)(Have a designated area for employees personal items)


3 2012-03-27 12 Observed in use ice cream scoop stored in a cup with water. (no runnning water was used.)

25 Cold hold prep units need to be cleaned out. Clean ice machine inside cover.

8 229.163 (n) (1) eat.drink.smoke.. (Observed several pemployees personal cups stored with out going food.)(Have a designated area for employees personal items)


10 2011-11-01 13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be count

23 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of th

25 229.165 (d) (1) (A)smooth. Cutting board not in good repair. ALL Cutting board must have a smooth surface.


3 2011-11-01 13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food not properly marked with a use by date. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be count

23 229.166 (j) (2) (A)direct connection. A direct connection between sewage system and drain originating from equipment which food, portable equipment or utensils are placed has been found and documented. Install an air gap of two times the diameter of th

25 229.165 (d) (1) (A)smooth. Cutting board not in good repair. ALL Cutting board must have a smooth surface.


6 2011-06-30 21 Please provide that the mechanical ware washing machine is meeting proper sanitizing temperatures. Wash cycle must meet minimum 150F and Rinse cycle must meet minimum 180F.(Wash Cycle 1 and 2 only met 140F at time of inspection.)

25 Please provide that all food contact surfaces are cleaned and sanitized.(Ice machine has mold inside machine that needs to be cleaned and sanitized.)


2 2011-06-30 21 Please provide that the mechanical ware washing machine is meeting proper sanitizing temperatures. Wash cycle must meet minimum 150F and Rinse cycle must meet minimum 180F.(Wash Cycle 1 and 2 only met 140F at time of inspection.)

25 Please provide that all food contact surfaces are cleaned and sanitized.(Ice machine has mold inside machine that needs to be cleaned and sanitized.)


6 2011-01-13 21 Please provide that the mechanical ware washing machine is meeting proper sanitizing temperatures. Wash cycle must meet minimum 150F and Rinse cycle must meet minimum 180F.(Wash Cycle 1 and 2 only met 140F at time of inspection.)

25 Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Ice scoop being stored on top of ice machine that has dust and dirt debris.)


2 2011-01-13 21 Please provide that the mechanical ware washing machine is meeting proper sanitizing temperatures. Wash cycle must meet minimum 150F and Rinse cycle must meet minimum 180F.(Wash Cycle 1 and 2 only met 140F at time of inspection.)

25 Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Ice scoop being stored on top of ice machine that has dust and dirt debris.)


8 2010-09-10 2 Please provide that all refrigeration units in the kitchen area can hold a temperature of 41 degrees fahrenheit and below.(Refrigeration unit in the kitchen area measured at 50 degrees fahrenheit.)

25 Please provide that all food contact surfaces are clean and sanitized. (Ice machines in the kitchen area need to be cleaned and sanitized.)


2 2010-09-10 2 Please provide that all refrigeration units in the kitchen area can hold a temperature of 41 degrees fahrenheit and below.(Refrigeration unit in the kitchen area measured at 50 degrees fahrenheit.)

25 Please provide that all food contact surfaces are clean and sanitized. (Ice machines in the kitchen area need to be cleaned and sanitized.)


14 2010-04-30 16 Please provide that a handsink is provided in the bar area.(No hand sink provided in bar area of establishment: Closest handsink is adjacent to the bakery area of kitchen 20 feet away and the bar keeps the door locked for security.)

2 Please provide that Potentially Hazardous food is kept at a temperature of 41 degrees fahrenheit or below.(Refrigerator in the kitchen area measured at 55 degrees Fahrenheit.)

24 Please provide that all refrigeration units in the kitchen area have a working accurate and calibrated thermometer.

25 Please provide that all food contact surfaces are kept clean and sanitized.(Cooler in the grill area of kitchen has rust build up on shelves where raw vegetables are being stored.)

25 Please provide that all food contact surfaces are kept clean and sanitized.(Refrigeration unit in the bar area has extreme dirt and food build up where glasses are being stored.)

25 Please provide that all food contact utensils are placed in a smooth easily cleanable location.(Ice Scoop found on top of ice machine.)


6 2010-04-30 16 Please provide that a handsink is provided in the bar area.(No hand sink provided in bar area of establishment: Closest handsink is adjacent to the bakery area of kitchen 20 feet away and the bar keeps the door locked for security.)

2 Please provide that Potentially Hazardous food is kept at a temperature of 41 degrees fahrenheit or below.(Refrigerator in the kitchen area measured at 55 degrees Fahrenheit.)

24 Please provide that all refrigeration units in the kitchen area have a working accurate and calibrated thermometer.

25 Please provide that all food contact surfaces are kept clean and sanitized.(Cooler in the grill area of kitchen has rust build up on shelves where raw vegetables are being stored.)

25 Please provide that all food contact surfaces are kept clean and sanitized.(Refrigeration unit in the bar area has extreme dirt and food build up where glasses are being stored.)

25 Please provide that all food contact utensils are placed in a smooth easily cleanable location.(Ice Scoop found on top of ice machine.)


13 2008-10-16 No observations found.
0 2008-10-16 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