BILL MILLER BBQ #41

8802 Old Farm to Market 471 W San Antonio, TX 78253

License ID # 1964

Inspections
Latest Demerits
27
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 14 * 228.68(e)(1) Gloves single use. Food employees shall wash hands with hot water, soap for at least 20 seconds, before engaging in food preparation or working with clean food contact equipment and prior to donning new gloves

34 228.174(c) Insect control devices, design and installation. Throw out access garbage from previous to stop accumulation of gnats.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 228.101(i) Nonfood-contact surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. O


3 2017-09-14 10 Ensure can opener and food slicer are cleaned and sanitized. Equipment not in everyday use consider wrapping for later use.

18 Observed a cleaning spray bottle in a food preparation area. * 228.203 Poisonous/toxic materials or chemicals stored properly. Place all toxic chemical containers in a designated area away from food storage.

37 All prepared foods in the refrigerator are to be protected and covered.228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.


5 2017-05-25 14 Employees need to make sure and wash hands properly whenever changing tasks, whenever changing gloves, or when contamination may have occured; observed employee grab paper towel only prior to placing new gloves on; whenever changing gloves, employees m

18 Label all working toxic spray bottles with the common name of the chemical contained inside; * 228.201 Poisonous/toxic materials or chemicals have manufacture label.

2 Make sure to keep onions/pickles at a cold hold of 41 degrees F and below; observed containers of pickles/onions sitting on top of shelf and not being kept under proper temperature control; items had not been off temperature for more than 4 hours; * 228

37 Provide lids/protective covering for potato salad/other food items within walk in cooler to protect from possible contamination; 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.

42 Clean food from around top of handwashing sink; 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.


3 2017-01-31 3 * 228.75(f)(1)(A) Hot Hold (135°F or higher). Baked chicken in tall hot hold unit not held to 135F. All TCS foods must held to 135F or higher.

36 228.68(d)(2)(A) Cloths in-use for wiping between uses stored. All wiping cloths must be placed in sanitizing containers.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Observed 2 racks of ribs not covered or wrapped in walk in cooler.


5 2016-08-12 31 Observed food handler rinse a sanitizing towel in the handsink. * 228.149(a) Use of a hand washing facility-Not be used for purposes other than hand washing.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Cooked brisket not covered or wrapped in walk in cooler. All food product are to be protected in wrappings or in covered containe

45 228.186 (b). Cleaning, frequency and restrictions (1) physical facilities shall be cleaned as often as necessary to keep them clean. Remove accumulated trash under shelving in storage room and ensure flooring is swept and sanitized.

5 * 228.73(a) Rapidly reheat 165°F for hot holding. Sausage links placed for hot holding not reheated to 165F.

9 * 228.66(a)(1)(B)(i) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display. Open package of raw bacon on same shelf as coleslaw and above container of bbq sauce in walk in cooler.


0 2016-04-04 No observations found.
2 2015-10-26 18 229.167 (p) (11) (C)insects/pests not minimized. Provide proper pest control for gnats in dry storage room.

9 229.164 (r) (1) (B) (i) common name. All food products in establishment must be properly labeled with common/generic name of food product.


0 2015-08-10 No observations found.
0 2015-03-27 No observations found.
0 2014-10-20 No observations found.
0 2014-04-01 No observations found.
8 2013-09-12 22 Establishment must always have at least one person on duty with a Food Managers Certification.

3 229.164 (o) (6) (A) PHF>135. All hot PHF food, must be kept at 135 degrees or hotter. Fried chicken on hot hold unit was at 120 degrees.


2 2013-09-12 22 Establishment must always have at least one person on duty with a Food Managers Certification.

3 229.164 (o) (6) (A) PHF>135. All hot PHF food, must be kept at 135 degrees or hotter. Fried chicken on hot hold unit was at 120 degrees.


0 2013-03-14 No observations found.
3 2012-03-13 25 (1) REPLACE CRACKED PLASTIC FOOD CONTAINERS/LIDS AS NEEDED. FOOD CONTAINERS/LIDS TO BE IN GOOD REPAIR. (2) GENERAL CLEANING/SANITIZING INSIDE OF THE ICE MACHINE.


1 2012-03-13 25 (1) REPLACE CRACKED PLASTIC FOOD CONTAINERS/LIDS AS NEEDED. FOOD CONTAINERS/LIDS TO BE IN GOOD REPAIR. (2) GENERAL CLEANING/SANITIZING INSIDE OF THE ICE MACHINE.


0 2011-03-02 No observations found.
5 2010-11-02 5 229.164 (m) (2) (D) 165F<2 hours. Food must be reheated to 165° F within 2 hours before placing in hot hold. No HACCP plan exists as specified. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.

5 229.164 (m) (2) (D) 165F<2 hours. Food must be reheated to 165° F within 2 hours before placing in hot hold. No HACCP plan exists as specified. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.


1 2010-11-02 5 229.164 (m) (2) (D) 165F<2 hours. Food must be reheated to 165° F within 2 hours before placing in hot hold. No HACCP plan exists as specified. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.


3 2010-06-09 18 Evidence of insects observed, house flies.


1 2010-06-09 18 Evidence of insects observed, house flies.


12 2009-12-14 13 Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.

25 Equipment used in storing food not cleaned.(ICE machine)

3 Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.

3 Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.


3 2009-12-14 13 Time only held potentially hazardous food not marked or identified to indicate time food was removed from the temperature control.

25 Equipment used in storing food not cleaned.(ICE machine)

3 Potentially hazardous foods not at 135°F or above after being cooked to proper internal temperature.


7 2009-08-03 No observations found.
0 2009-08-03 No observations found.
17 2008-12-08 No observations found.
0 2008-12-08 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