RESTAURANT GWENDOLYN

152 E Pecan St San Antonio, TX 78205

License ID # 24920

Inspections
Latest Demerits
12
12


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

Demerits Inspection Date Inspectors Notes
12 2018-01-11 18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed unlabeled toxic spray bottles present. All working containers used for storing poisonous or toxic materials taken from bulk supplies must be clearly identified

19 * 228.146(c) Backflow prevention, air gap. Ensure ice machine drain pipe is repaired so that there is a proper air gap present as discussed.

19 * 228.146(c) Backflow prevention, air gap. Observed hoses connected to faucet of 3 compartment sinks. Ensure hoses/faucets are repaired so that there is a proper air gap present as discussed.

29 * 228.108(e) Sanitizing solutions, testing devices. No chlorine test strips were available at time of inspection. Ensure a test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions is readily available at all t

31 * 228.146(b)(1) Hand washing: Hot Water. Ensure hand wash facility near three compartment sink is repaired to provide water at a temperature of at least 100 degrees F through a mixing valve or combination faucet.

31 * 228.149(a) Using a hand washing facility. Observed employee dumping bin of water and rinsing utensils in kitchen hand wash sink. A hand washing facility may not be used for purposes other than hand washing.

32 * 228.104(a) Cleanability. Observed tape present on handle of utensil. Ensure all surfaces of utensil remain smooth, non-absorbent and easy cleanable. Remove all tape from utensils.

32 * 228.223(j) Food-contact surfaces. Observed nylon rope used on storage shelf to hold cutting boards in a vertical position. Ensure nylon rope is removed and only approved food grade materials are used to store cutting boards in a vertical position.

39 228.124(b)(1) Cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles storage criteria. Observed scrape and knife stored improperly between wall and shelving unit. Ensure all utensils are stored properly

39 228.68(b)(6) In-use utensils, between-use storage. Observed utensils stored in bin of warm water (84 degrees F). During pauses in food preparation or dispensing, food preparation and dispensing utensils may be stored in a container of water maintained

43 228.186(d)(1) Intake and exhaust air ducts. Ensure all vents are frequently cleaned and kept dust free.

46 228.186(i) Closing toilet room doors. Ensure all restroom doors are repaired to be self-closing and tight fitting as discussed.


5 2017-09-29 25 PROVIDE HACCP PLAN FOR ALL FOOD ITEMS THAT REQUIRE A PLAN. (MUST BE PRESENTED TO HEALTH DEPT FOR APPROVAL)

28 PROVIDE A CONSUME BY DATE LABEL FOR COOKED FOODS STORED IN COOLERS FOR 24 HRS OR LONGER. (CHICKEN 9/1/17--9/8/17) 41F--7 DAYS

37 PROVIDE FOR ALL FOOD ITEMS TO BE 6 INCHES OFF THE FLOOR.

45 DUST FAN IN KITCHEN. DUST CEILING. SEAL OUTTER OPENINGS THROUGHOUT ESTABLISHMENT. CLEAN BEHIND, UNDER AND BETWEEN EQUIPMENT. REPLACE HOSES ON 3 COMPARTMENT SINKS WITH A FAUCET HANDLE.

46 PROVIDE FOR RESTROOM DOOR TO BE SELF CLOSING. DUST OFF MECHANICAL FAN AND ENSURE THAT IT IS IN WORKING ORDER.


4 2017-06-07 25 PROVIDE HACCP PLAN FOR ALL TYPES OF SPECIALIZED PROCESSING METHODS USED BY ESTABLISHMENT. MUST BE PRESENTED AND APPROVED BY HEALTH DEPT.

33 PROVIDE FOR PROPER WASHING OF DISHES AND EQUIPMENT. (SANITIZING CYCLE TO STRONG)(MUST BE FROM 50-100PPM.

43 REPAIR MECHANICAL EXHAUST IN EMPLOYEE RESTROOM. PROVIDE LIGHT COVERS IN STORAGE ROOM.

9 PROVIDE FOR RAW MEATS TO BE STORED AT BOTTOM SHELF OF COOLER. (RAW BEEF STORED OVER OTHER FOOD PRODUCTS)


6 2017-01-25 15 PROVIDE FOR EMPLOYEES TO WEAR GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS. (NO GLOVES)

18 PROVIDE FOR SANITIZING CYCLE TO BE AT 50 TO 100 PPM. (TO STRONG)

31 PROVIDE FOR HANDWASHING SINKS TO BE ACCESSIBLE AT ALL TIMES. (ITEMS INSIDE SINK)

35 PROVIDE FOR EMPLOYEES PERSONAL DRINKS TO HAVE A LID AND STRAW IN KITCHEN. (OPEN DRINKS) PROVIDE FOR EMPLOYEES TO WEAR A HAIR RESTRAINT IN KITCHEN.

41 PROVIDE FOR ALL BULK PRODUCTS TO HAVE A LABEL.

9 PROVIDE FOR RAW EGGS TO BE STORED AT BOTTOM SHELF OF COOLERS. (RAW EGGS STORED ABOVE OTHER FOOD PRODUCT)


6 2016-09-29 10 PROVIDE FOR ICE MACHINE TO BE CLEANED AND SANITIZED. (ICE MACHINE INSIDE)

29 PROVIDE A WORKING THERMOMETER TO BE AT 41F OR BELOW IN ALL COOLERS. (NO THERMOMETERS)

35 PROVIDE FOR EMPLOYEES IN KICHEN TO WEAR HAIR RESTRAINTS.

36 PROVIDE FOR WIPING CLOTH SOLUTION TO BE 6 INCHES OFF FLOOR. (STORED ON FLOOR)

39 PROVIDE FOR UTENSILS TO BE STORED ON A DRY/CLEAN SURFACE. (STORED IN DIRTY CONTAINER) PROVIDE FOR ICE SCOOP TO BE STORED ON A DRY/CLEAN SURFACE. (ICE SCOOP STORED ON TOP OF ICE MACHINE) DISCONTINUE STORING EQUIPMENT FOR RESTAURANT IN RESTROOM. (POTS, E

9 PROVIDE FOR RAW EGGS TO BE STORED AT BOTTOM SHELF OF COOLER. (RAW EGGS STORED ABOVE OTHER FOOD PRODUCT)


2 2016-05-31 35 PROVIDE FOR ALL EMPLOYEES TO WEAR A HAIR RESTRAINT.

39 PROVIDE FOR ICE MACHINE TO BE CLEANED AND SANITIZED. (INSIDE) PROVIDE FOR ICE SCOOP TO BE STORED ON DRY/CLEAN SURFACE.


2 2015-12-02 25 PROVIDE FOR FOOD CONTACT SURFACES TO BE CLEANED, SANITIZED AND IN GOOD REPAIR. (UTENSILS, UTENSIL BIN, ICE MACHINE (INSIDE), ICE SCOOP (STORE ON DRY/CLEAN SURFACE)

8 DISCONTINUE STORING EQUIPMENT IN MOPSINK.


0 2015-01-06 No observations found.
16 2013-06-26 12 Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in cold hold unit. Ensure raw shell eggs are stored below RTE foods.

18 Eliminate the presence of gnats by any approved means.

22 Ensure a certified food manager is present during all hours of operation. During inspection an unexpired food manager certificate was not able to be provided.

24 Provide a shatter proof thermometer in upstairs cold hold unit. During inspection thermometer was not available for this unit.

25 Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure racks where clean utensils are stored are cleaned and sanitized and all food debris/dust are removed.


5 2013-06-26 12 Please ensure cross contamination does not occur. Found raw shell eggs stored over ready-to-eat foods (RTE) in cold hold unit. Ensure raw shell eggs are stored below RTE foods.

18 Eliminate the presence of gnats by any approved means.

22 Ensure a certified food manager is present during all hours of operation. During inspection an unexpired food manager certificate was not able to be provided.

24 Provide a shatter proof thermometer in upstairs cold hold unit. During inspection thermometer was not available for this unit.

25 Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure racks where clean utensils are stored are cleaned and sanitized and all food debris/dust are removed.


7 2011-12-13 14 229.166 (f) (2) (A)HWS>100F. Hand sink in upper kitchen area leaks hot water, and must be turned on and off under sink. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Establishment

25 229.165 (m) (1) (A)not clean. Establishment must store all utensils so that they remain clean. Utensils may not be stored on top of grease trap. Utensils must be stored dry so that they do not rust or oxidize.


2 2011-12-13 14 229.166 (f) (2) (A)HWS>100F. Hand sink in upper kitchen area leaks hot water, and must be turned on and off under sink. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet. Establishment may

25 229.165 (m) (1) (A)not clean. Establishment must store all utensils so that they remain clean. Utensils may not be stored on top of grease trap. Utensils must be stored dry so that they do not rust or oxidize.


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