EMBERS WOOD GRILL & BAR

9818 West Interstate 10 Frontage Road San Antonio, TX 78257

License ID # 21517

Inspections
Latest Demerits
24
4


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

Demerits Inspection Date Inspectors Notes
4 2018-01-11 32 * 228.104(a) Cleanability. Food-contact surfaces.. Observed black residue in ice machine. Ensure all food contact surfaces are properly cleaned and maintained.

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 various walls to have an accumulation of food debris and grease. Ensure all walls are properly cleaned and ma

42 Ensure floors underneath all equipment in kitchen and in cold-hold units are properly cleaned and maintained.

43 228.186(d)(1) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Observed various air vents and ceiling panels to have an accumulation of dust and black/brown


0 2017-06-27 No observations found.
0 2017-04-19 No observations found.
1 2016-12-02 10 * 228.118(3)(B) After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 seconds for a CHLORINE SOLUTION of 50 mg/L. 50-100ppm, BAR AND KITCHEN EQUIPMENT.


1 2016-08-25 10 * 228.114(a)(1)(E) Food-contact surfaces cleaned any time when contamination may occur. * 228.111(n)(6) Chemical sanitizer generated on-site, criteria.sanitizer at bar dishwasher non operating properly.


4 2016-05-16 10 During the time of inspection the mechanical dishwasher did not have any sanitizing solution present (the cannister was empty). The sanitizing solution cannister was replaced to provide sanitizer. Ensure sanitizer is properly used to sanitize utensils.

12 Registering and successfully completing a Food Manager Certification course. A Certified Food Manager must be on the premises during all hours of operation.

28 Observed various TCS foods in the walk-in cooler that displayed Prep-Date label but not a Use-By/Discard-By date label. Refrigerated, ready-to-eat foods held for more than 24 hours shall have a Use-By/Discard-By date label. The day of preparation shall

41 During the time of inspection several large bulk containers did not display a label of their contents. Food storage containers shall be identified with the common name of their food contents.


2 2016-01-26 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 Fahre

21 229.165 (r) (3) (D)no sanitization. (DW at bar)


11 2015-05-31 2 Cold holding of producr above 41F. Potentially hazardouys foods must be kept below 41F during storage.

21 229.165 (r) (3) (D)no sanitization. THE DISHWASHER AT THE BAR IS NOT SANITIZING, NEED CHEMICAL TEST KIT FOR THIS UNIT.

24 229.165 (l) (1) (B)not calibrated. thermometer was not working properly. battery may be low.


3 2015-05-31 2 Cold holding of producr above 41F. Potentially hazardouys foods must be kept below 41F during storage.

21 229.165 (r) (3) (D)no sanitization. THE DISHWASHER AT THE BAR IS NOT SANITIZING, NEED CHEMICAL TEST KIT FOR THIS UNIT.

24 229.165 (l) (1) (B)not calibrated. thermometer was not working properly. battery may be low.


4 2015-03-30 8 229.167 (p) (5) improper use of sinks. 229.166 (i) (1) (B) HWS improper use. (defrosting frozen juice)


1 2015-03-30 8 229.167 (p) (5) improper use of sinks. 229.166 (i) (1) (B) HWS improper use. (defrosting frozen juice)


13 2014-09-11 14 229.166 (e) (1)plumbed according to law. The ssprayer at the dishwasher needs to be held above the flood rim of the stainless tray.

20 229.168 (a) toxics not labeled. LABEL THE CHEMICAL SPRAY BOTTLES.

24 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available.NEED THERMOMETERS IN ALL REACH IN COOLERS THAT DO NOT HAVE THEM. NEED THIN PROBED FOOD THERMOMETER TO CK PRODUCT TEMPS.

25 229.165 (m) (1) (A)not clean.CUTTING BOARDS NEED TO BE SMOOTH/EASILY CLEANABLE AND IN GOOD REPAIR.


4 2014-09-11 14 229.166 (e) (1)plumbed according to law. The ssprayer at the dishwasher needs to be held above the flood rim of the stainless tray.

20 229.168 (a) toxics not labeled. LABEL THE CHEMICAL SPRAY BOTTLES.

24 229.165 (h) (2)thermometer available. 229.165 (h) (3)thin probe available.NEED THERMOMETERS IN ALL REACH IN COOLERS THAT DO NOT HAVE THEM. NEED THIN PROBED FOOD THERMOMETER TO CK PRODUCT TEMPS.

25 229.165 (m) (1) (A)not clean.CUTTING BOARDS NEED TO BE SMOOTH/EASILY CLEANABLE AND IN GOOD REPAIR.


11 2013-04-15 2 Raw chicken stored in a reach-in cooler was found reading an internal temperature of 47F. The reach-in cooler was maintaining a temp. of 41F. Ice bags was immediately store on top of the chicken to bring the temp. down to 41F or less

22 There must be a certified food manager during business hours of operation.

24 Ensure to have a thermometer/working thermometers in all cooling unit. No thermometer was found in the reach-in cooler used to store seafood nor a working thermometer in the walk-in cooler.


3 2013-04-15 2 Raw chicken stored in a reach-in cooler was found reading an internal temperature of 47F. The reach-in cooler was maintaining a temp. of 41F. Ice bags was immediately store on top of the chicken to bring the temp. down to 41F or less

22 There must be a certified food manager during business hours of operation.

24 Ensure to have a thermometer/working thermometers in all cooling unit. No thermometer was found in the reach-in cooler used to store seafood nor a working thermometer in the walk-in cooler.


0 2012-12-14 No observations found.
6 2012-05-07 21 Dish machine does not appear to be sanitizing. Bleach is not registering on strip and rinse temperature is reaching a maximum of 140 degrees F. Ecolabs has been contacted and dishes will be washing in the three compartment sink until machine is opera

22 Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; an


2 2012-05-07 21 Dish machine does not appear to be sanitizing. Bleach is not registering on strip and rinse temperature is reaching a maximum of 140 degrees F. Ecolabs has been contacted and dishes will be washing in the three compartment sink until machine is operati

22 Ch 13, Art IV, section 13-112(a)(1) and (2) CFM. A food establishment shall employ at least one person assigned to each shift of twelve (12) or fewer hours who: (1) Meets the "person in charge" definition found in the Texas Food Establishment Rules; an


6 2011-12-08 17 229.167 (e) (2) no soap. No soap at any of the handwash sinks in the bar.

25 1) Ensure only food grade scoops with handles are used in bulk item storage bins and that handles are cleaned, sanitized and store handle up out of product. 2) Replace or resurface all cutting boards. 3) Ensure that drink nozzles and area where store


2 2011-12-08 17 229.167 (e) (2) no soap. No soap at any of the handwash sinks in the bar.

25 1) Ensure only food grade scoops with handles are used in bulk item storage bins and that handles are cleaned, sanitized and store handle up out of product. 2) Replace or resurface all cutting boards. 3) Ensure that drink nozzles and area where stored


11 2011-07-08 12 229.164 (f) (2) (A) (iv) not covered. Sugar container located on bottom shelf of dry storage area found uncovered and empty boxes waiting to be placed in trash receptacle sitting up against it. Also found Mangesol for fryers open with a plastic cup b

25 229.165 (m) (2)non food contact dirty. Found used gloves removed and discarded on stack of clean trays. Small cutting board in food prep area needs replaced.

7 229.163 (f) (1) 20 seconds. Observed employee wash with water no soap and dry with paper towels, observed employee wash with soap and then air dry while continuing to carry out tasks and lastly observed employee move from food prep area to dry storage


3 2011-07-08 12 229.164 (f) (2) (A) (iv) not covered. Sugar container located on bottom shelf of dry storage area found uncovered and empty boxes waiting to be placed in trash receptacle sitting up against it. Also found Mangesol for fryers open with a plastic cup bei

25 229.165 (m) (2)non food contact dirty. Found used gloves removed and discarded on stack of clean trays. Small cutting board in food prep area needs replaced.

7 229.163 (f) (1) 20 seconds. Observed employee wash with water no soap and dry with paper towels, observed employee wash with soap and then air dry while continuing to carry out tasks and lastly observed employee move from food prep area to dry storage a


9 2011-01-14 22 Please provide that an employee has a Certified Food Manager's License onsite at all times.

24 Please provide that all refrigeration unit in the kitchen area have accurate and calibrated thermometers.(Thermometers missing in the refrigeration units in the food preparation line.)

25 Please provide that all food contact utensil surfaces are cleaned and sanitized.(Dirty knives being stored back onto the magnetic holder in the salad preparation area.)

25 Please provide that all food contact utensils surfaces are cleaned and sanitized.(Ice scoop wraped in a plastic bag in wire scoop holster.)


4 2011-01-14 22 Please provide that an employee has a Certified Food Manager's License onsite at all times.

24 Please provide that all refrigeration unit in the kitchen area have accurate and calibrated thermometers.(Thermometers missing in the refrigeration units in the food preparation line.)

25 Please provide that all food contact utensil surfaces are cleaned and sanitized.(Dirty knives being stored back onto the magnetic holder in the salad preparation area.)

25 Please provide that all food contact utensils surfaces are cleaned and sanitized.(Ice scoop wraped in a plastic bag in wire scoop holster.)


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