TERANS CAFE

4403 HOUSTON ST E San Antonio, TX 78219

License ID # 8180

Inspections
Latest Demerits
23
10


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

Demerits Inspection Date Inspectors Notes
10 2019-01-24 34 Use effective means of pest control for roaches. Save service receipts for verification. *Observed 2 live roaches near reach in freezer*

35 No eating in food areas- use a designated area for personal foods/drinks *Observed employee drink at prep table*

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

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor.

43 Provide more light in kitchen where working with open foods. Replace burned out lights in kitchen area.

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. i.e. kitchen area

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. The physical facilities shall be maintained in good repair. ceiling in kitchen and room leading to restrooms.

45 228.186(b) Cleaning, frequency and RESTRICTIONs. i.e. floors and walls in kitchen area.

45 Place weather strip between all exits so that no light is visible around doors. i.e. back exit door

46 Rest room requires a self closing door. i.e. women's restroom.


7 2018-08-28 14 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 (i.e. cleaning tables, using the rest room, touching hair, handling soiled equipment etc), as

22 * 228.33(c) Food Handler Training criteria. *Food handlers expired 5/2018*

37 228.69(a)(2) Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment. i.e. bucket of potatoes in kitchen area

45 228.171(1) Materials for floor, wall, and ceiling shall be smooth, durable, and easily cleanable. i.e. paint chipping from walls in kitchen area.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. ceiling in kitchen and room leading to restrooms.

45 Place weather strip between all exits so that no light is visible around doors. i.e. back exit door

45 Provide grout where deep grooves are present. i.e. tile near hot hold area


14 2018-03-07 15 Proper documentation was not present for bare hand contact of RTE foods 1. Must have PRIOR approval on site and must document all required steps 2. list the 2 barriers that will be used (double hand washing, use of hand sanitizer, use of nail brush, et

18 Label all toxics removed from bulk containers with common name. OBSERVED BLUE LIQUID WITH OUT PROPER LABEL IN SPRAY BOTTLE

18 Store all toxic items away from food, food areas and clean wares. *Observed a bottle of bleach near spices*

23 Hot water shall be sufficient to meet the peak hot water demands. i.e. Observed hot water at a temperature of 70 degrees F in women's restroom, and 68 degrees F in men's restroom.

31 Do not store any items inside hand sink for any length of time. i.e. wiping cloth in employee hand sink

35 Personal drinks/food items must be in a cup with a lid and a straw to prevent cross contamination. (twist top bottled and open canned beverages should not be used).

37 Prevent cross contamination by storing foods in packages, covered containers or wrappings. i.e. reach in freezer & cooler

37 Store food 6 inches off floor. i.e. potatoes in kitchen area

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. i.e. racks in reach in cooler

42 Thoroughly clean under/behind all food equipment, vents, piping, etc. i.e. grill and stove

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. i.e. kitchen and back area leading to restroom

45 Paint/seal raw wood in kitchen area. i.e. wall near hand sink, and shelf above hot hold unit.

45 Place weather strip between all exits so that no light is visible around doors. i.e. back exit door

45 Provide covers to outlet in kitchen area.


12 2017-11-13 15 Proper documentation was not present for bare hand contact of RTE foods 1. Must have PRIOR approval on site and must document all required steps 2. list the 2 barriers that will be used (double hand washing, use of hand sanitizer, use of nail brush, et

18 Label all toxics removed from bulk containers with common name. OBSERVED BLUE LIQUID WITH OUT PROPER LABEL IN SPRAY BOTTLE

23 Hot water shall be sufficient to meet the peak hot water demands. i.e. Observed hot water at a temperature of 82 degrees F in women's restroom.

37 Prevent cross contamination by storing foods in packages, covered containers or wrappings. i.e. reach in freezer

37 Store food 6 inches off floor. i.e. potatoes in kitchen area

41 Food ingredients that are removed from their original packages for use such as flour/sugar/salt/MSG shall be identified with the common name of the food.

42 Thoroughly clean under/behind all food equipment, vents, piping, etc. i.e. grill and stove

45 228.171(3) Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be nonabsorbent. i.e. kitchen and back area leading to restroom

45 Paint/seal raw wood in kitchen area. i.e. wall near hand sink, and shelf above hot hold unit.

45 Place weather strip between all exits so that no light is visible around doors. i.e. back exit door

45 Provide covers to outlet in kitchen area.

46 Rest room requires a self closing door.


7 2017-09-14 22 228.33(d) Food Handler Training criteria. Except in a temporary food establishment and the certified food manager, all food employees shall successfully complete an accredited food handler training course, within 60 days of employment.

3 228.75(f)(1)(A) Hot hold 135 F or higher. FRIED POTATOES AT 90 F WERE REHEATED/FRIED AND HELD HOT.

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN THE FOOD DEBIS FROM THE KITCHEN GRILL AND STOVE

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. KITCHEN WALLS MUST BE IN GOOD REPAIR AND BE SMOOTH EASILY CLEANABLE AND NON-ABSORBENT.

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. THE CEILING IN THE ROOM BEFORE THE REST ROOMS MUST BE IN GOOD REPAIR, SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT.

45 228.186(n) Maintaining premises, unnecessary items and litter. The premises shall be free of (1) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (2) litter.

47 CLEAN THE DEBRIS STORED OUTSIDE ON THE CORNER OF THE PROPERTY ALONG THE FENCE LINE.


6 2017-05-24 15 228.65(a)(2) Preventing contamination from hands. Except when washing fruits and vegetables as specified under section 228.66(f) of this title or as specifed in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to

18 228.202 Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identifed with the common name of the material. PROPERL

18 228.203 Poisonous/toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, single service and single use articles by: (1) separating the poisonous or toxic materials by spacing or partitioning; (2) locating the pois

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

47 SEAL/PAINT THE WALL IN THE MOP SINK ROOM. THE WASLL MUST BE NON-ABSORBENT

9 228.66(a)(1)(A) Preventing food and ingredient contamination. Food protected from contamination by separating, storage, preparation, holding and display. AN UNCOVERED CONTAINER OF FROZEN MENUDO STORED UNDER A BOX OF FRIES WAS DISCARDED (MENUDO TOUCHING


9 2016-11-09 10 228.113(1) Cleaning of equipment and utensils. Food contact surfaces clean to sight & touch. CLEAN THE FOOD DEBRIS FROM THE HAND MIXER

19 228.147(d) Backflow prevention device, when required. A plumbing system shall be installed to preclude backflow of a solid, liquid or gas contaminant into the water supply system at each point of use at the food establishment including on a hose bibb i

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in package, covered containers or wrappings. PROVIDE COVERS FOR FOODS IN THE REFRIGERATORS

42 228.113(3) Non-food contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. CLEAN FOOD DEBRIS FROM EQUIPMENT

43 228.178 If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. REPAIR THE MECHANICAL VENTILATION IN THE LADIES REST ROOM.

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. CELINGS (REST ROOMS AND REST ROOM AREA) MUST BE IN GOOD REPAIR AND BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. REPAIR FLOORS AS NEEDED. FLOORS MUST BE IN GOOD REPAIR AND BE SMOOTH, EASILY CLEANABLE AND NON-ABSORBENT.

45 228.186(b)(1) Cleaning, frequency and RESTRICTIONS. The physical facilities shall be cleaned as often as necessary to keep them clean. CLEAN FOOD DEBRIS FROM FLOORS

46 228.174(d) Toilet rooms enclosed. Except where a toilet room is located outside of a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room lo


9 2016-08-01 15 * 228.65(a)(2) Bare hand contact of RTE foods. Except when washing fruits and vegetables as specified under section 228.66(f) of this title or as specifed in paragraphs (4) and (5) of this subsection, food employees may not contact exposed, ready-to-ea

3 * 228.75(f)(1)(A) Hot Hold (135?F or higher). Fried potatoes at 80 F, Fajita meat at 125 F. Both items were re-heated to 165 F

33 * 228.147(c)(1) Service sink or one curbed cleaning facility provided. Re-install the mop sink; the mop sink must have hot and cold running water

34 228.174(e)(1) Outer openings, protected. Provide insect screen for the exhaust fan located near the rear door

37 228.67(b)(2) Unpackaged food may not be stored in direct contact with undrained ice.

37 228.70(e) Preventing contamination from other sources. Miscellaneous sources of Contamination. Clean the grease dripping from exhaust vent.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Raw wood at the A/C unit and the mop sink wall must be non-absorbent

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. Rest room ceilings must be in good repair and be smooth, easily cleanable and non-absorbent

45 228.186(b)(1) The physical facilities shall be cleaned as often as necessary to keep them clean. Thoroughly clean the exhaust fan near the rear door


9 2016-04-27 15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Provide utensils for employees cooking tortillas

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

3 * 228.75(f)(1)(A) Hot Hold (135?F or higher). Chorizo held on the grill at 89 degrees F for an hour was cooled in an ice bath.

39 Chest freezer must be in good repair

39 Provide sink stopppers for the kitchen three compartment sink

42 Clean the non-food contact surfaces of the ventilation system, stove and grill

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.

43 Provide mechanical ventilation for the restrooms

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


3 2015-12-14 14 Provide for adequate backflow prevention device for the hose attached to the hot water heater.

26 No consumer advisory provided for serving or sale of raw/undercooked or that product as otherwise specified. Consumer advisory shall be provided if an animal food such as beef, eggs, fish, lamb, meal, pork, poultry or shellfish is served or sold raw, u

8 Employees must drink from clean closed beverage containers with clean hands and away from food prep areas.


8 2015-07-30 1 Beans that were "cooled" this morning and placed in the refrigerator at 7 am were at 58 degrees F. Beans were denatured and discarded.

1 Potentially Hazardous Foods must be cooled from 135 F to 70 F within 2 hrs.

1 Potentially Hazardous Foods must be cooled within 4hrs to 41 F or less.

11 Employees usually wear gloves to contact Ready to Eat (RTE) foods; however they have no gloves today and will be using the double barrier method until they can get gloves.

12 Protect food from contamination by storing food in packages, covered containers, or wrappings.

13 Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days.

2 Cold hold ice bath was at 50 degrees; sliced tomatoes were at 49 degrees F

20 Store toxic items away from food and other items needing protection by spacing or partitioning.


8 2015-03-23 12 Protect food from contamination by storing food in packages, covered containers, or wrappings.

12 Store food items in good grade storage bags.

17 Supply each handwash station with individual disposable paper towels.

20 Store toxic items away from food and other items needing protection by spacing or partitioning.

22 Proof of registration for the Food Manager Certification class will be required for the follow up inspection in ten days.

25 Food contact equipment must be in good repair. Large "bowl" must be in good repair, duct tape cannot be used and the bowl must be replaced.

3 PHF must be maintained at 135?F or above, Cooked beef at 119 degrees F.

8 Employees must drink from clean closed beverage containers with clean hands and away from food prep areas. Observed drink cups on prep tble and on top of the microwave.


3 2014-11-06 13 PHF may be held out of temperature control if they are marked with a discard time. Ready-to-eat, PHF held out of temperature control must be discarded within 4hrs. Maintain written procedures at the establishment to ensure compliance.

17 Ensure paper towels are readily available near the hand washing sink, employees should not have to walk to the front counter to get paper towels to dry their hands.

25 Damaged plastic. Food storage and preparation containers must be in good repair and be smooth, easily cleanable an non-absorbent. Masa mixing bowl has duct tape sealing a crack in the seam. Item was discarded.


15 2013-08-07 11 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide documentation that handling of ready-to-eat foods with bare hands is accomplished using two or more of the following safeguards: double hand washing, nail brushes, a hand sanitizer, incentive pro

12 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Store raw eggs on a shelf under vegetables and ready-to-eat foods to prevent cross contamination.

12 229.164 (f) (2) (A) (iv) not covered. Protect food from contamination by storing food in packages, covered containers, or wrappings.

16 229.166 (g) (1) (A) HWS not provided. Install handwashing sinks in food prep, food dispensing, or ware washing areas as needed.

20 229.168 (c) (1) toxics stored. Store toxic items below and away from food areas.

20 Use only insecticides that are formulated for food establishment use.

23 229.166 (g) (3) mop sink. Repair mopsink. For the meantime, dispose of mopwater in the toilet/s, not outside on the ground/grass.

24 229.165 (f) (12) (B)integral thermometer. Install a thermometer to cooler/s storing potentially hazardous foods.

24 229.165 (h) (3)thin probe available. Cooking without a thin probe thermometer. Provide a thin probe thermometer.

25 229.165 (m) (1) not clean. Equipment food-contact surfaces and utensils not clean to sight and touch: Clean and sanitize shelves inside coolers, storage shelves, prep tables, microwave oven, and other food contact surfaces.

25 229.165 (m) (2)non food contact dirty. Nonfood-contact surfaces of equipment not kept free of accumulation of grease, dust, dirt, food residue, and other debris: clean and sanitize the exterior of cooking, cooling and heating units.

5 229.164 (m) (2) (D) 165F<2 hours. Reheating for hot holding to 74?C (165?F) should be done rapidly and should not exceed 2 hrs. Observed refried beans @ 74F in hot holding table from cooler.

7 229.163 (h) (4)after eat, drink,etc. Employee did not wash hands after engaging in other activities that contaminate the hands such as eating, drinking, using the phone, touching a co-worker, handling dirty linens, etc., prior to food handling.

8 229.163 (n) (1) eat.drink.smoke. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Employees must not eat, chew, drink from an open cup and use tobacco while in the food service line.

8 229.166 (i) (1) (B) HWS improper use. Use the handsink for handwashing only.


3 2012-09-19 2 Potentially Hazardous food not at required temperature in cooling unit. ** Observed tomatoes and sausage at 67.**

20 229.168 (c) (2) toxics above items. Storing toxic next to food items. ** TWO WINDEX CONTAINERS STORED NEXT TO TEA PITCHERS AND LEMON JUICE.**

22 Food Manager's Certification has expired 2/2012. MUST HAVE AT LEAST ONE PERSON AT ALL TIMES WITH A Food Manager's Certification.


30 2011-10-03 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70F to 41F or below. ** Observed Chopped Beef in cooler at 78F, PHF was put into cooler to cool down

10 229.164 (a) - Honestly presented. ** Lunch meat stored on unsanitary shelving with no wrappings or coverings.

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw meat (chicken, beef) stored above greens and vegetables. Protect food from contamination by storing food in packages, covered containers, or wrappings.

12 229.164 (f) (2) (A) (iv) not covered. ** Observed no coverings to protect food on any items.**

13 229.164 (o) (7) (A) consume by date (prepared). **No dates on any FOOD ITEMS in any coolers.**

24 229.165 (h) (2)thermometer available. ** No Observed Thermometers in deep freezeor front cooler.

25 229.165 (m) (1) (A)not clean. ** Observed unsanitary surfaces: 1) Shelving in cooler 2) Unsealed floor in walk in cooler, Structural 2X4 in cooler in untreated wood. 3) Cooking equipment heavy food debris, Heavy grease on vent hoods. 4) Heavy grea

27 Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.

8 229.163 (n)- eat, drink, smoke. ** Employees drinking in food prep area.

8 229.167 (p) (5) improper use of sinks. ** Mop Sink used as a dish washing sink.**


10 2011-10-03 1 229.164 (o) (4) (A) (i) - Cooked PHF. Cooked potentially hazardous foods not cooled from 70F to 41F or below. ** Observed Chopped Beef in cooler at 78F, PHF was put into cooler to cool down

10 229.164 (a) - Honestly presented. ** Lunch meat stored on unsanitary shelving with no wrappings or coverings.

12 229.164 (f) (2) (A) (ii) (II) meat arrangement. Raw meat (chicken, beef) stored above greens and vegetables. Protect food from contamination by storing food in packages, covered containers, or wrappings.

12 229.164 (f) (2) (A) (iv) not covered. ** Observed no coverings to protect food on any items.**

13 229.164 (o) (7) (A) consume by date (prepared). **No dates on any FOOD ITEMS in any coolers.**

24 229.165 (h) (2)thermometer available. ** No Observed Thermometers in deep freezeor front cooler.

25 229.165 (m) (1) (A)not clean. ** Observed unsanitary surfaces: 1) Shelving in cooler 2) Unsealed floor in walk in cooler, Structural 2X4 in cooler in untreated wood. 3) Cooking equipment heavy food debris, Heavy grease on vent hoods. 4) Heavy grease an

27 Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.

8 229.163 (n)- eat, drink, smoke. ** Employees drinking in food prep area.

8 229.167 (p) (5) improper use of sinks. ** Mop Sink used as a dish washing sink.**


16 2010-03-03 12 Please separate meats from bags of ice; ice should not have blood in bags

13 Please provide date labels for ALL prepared foods in cooler

2 Please maintain foods (cheese, avacado, eggs) at 41F or less while in prep area

25 Please clean cooler ceiling to rid of mold and dust accumilation. Please replace wooden shelves in kitchen cooler; Meats can not be placed, open, on wooden shelves in cooler.


4 2010-03-03 12 Please separate meats from bags of ice; ice should not have blood in bags

13 Please provide date labels for ALL prepared foods in cooler

2 Please maintain foods (cheese, avacado, eggs) at 41F or less while in prep area

25 Please clean cooler ceiling to rid of mold and dust accumilation. Please replace wooden shelves in kitchen cooler; Meats can not be placed, open, on wooden shelves in cooler.


15 2009-07-16 No observations found.
0 2009-07-16 No observations found.
13 2007-12-05 No observations found.
0 2007-12-05 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