BLUE BONNET GRILL & OIL

237 W W WHITE RD N San Antonio, TX 78219

License ID # 6912

Inspections
Latest Demerits
33
2


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

Demerits Inspection Date Inspectors Notes
2 2019-01-24 32 Repair gaskets on reach in cooler near grill station and near side dining room.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. *Thoroughly clean under/behind all food equipment, vents, piping, etc.*


5 2018-09-11 18 Chemical sanitizer must be within compliance range. *Observed bleach bucket at 200ppm. Ensure bleach bucket is between 50-100ppm.*

35 All bearded food employees must wear beard guard.

38 Thawing must occur by 1) in sink with continuously running cool water that can escape. Sink must also be cleaned and sanitized before and after use. 2) under refrigeration. 3) in microwave as part of cooking process. 4) Cook frozen. i.e. chicken thawin

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 food debris on racks in reach in coolers.*

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


8 2018-05-29 32 * 228.103(a) Equipment and utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. i.e. reach in cooler has a temperature of 70 degrees F. Ensure that RI

32 * 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. i.e tape being used at reach in cooler do

32 * 228.224(f)(2) Ice storage container criteria. *Observed black residue inside ice machine. Ensure to thoroughly clean and sanitize.

38 Thawing must occur by 1) in sink with continuously running cool water that can escape. Sink must also be cleaned and sanitized before and after use. 2) under refrigeration. 3) in microwave as part of cooking process. 4) Cook frozen.

39 Discontinue using broken/chipped wares i.e. lids for containers cracked

42 Thoroughly clean under/behind all food equipment, vents, piping, etc.

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

45 Repair ceiling in men & women's restroom.


5 2017-12-07 32 * 228.104(g) Nonfood-contact surfaces. Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. i.e tape being used at reach in cooler do

42 Remove build up debris at racks in reach in coolers

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

45 Paint/seal raw wood. i.e. paint chipping on shelves near ware was station.

45 Repair ceiling in men's restroom


5 2017-09-19 2 228.75(f)(1)(B) Cold Hold (41 F or below)

29 228.106(i)(2) Cold or hot holding equipment used for Time/temperature Control for Safety (TCS) food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to all

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 REFRIGERATOR SHELVES

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

47 MOP SINK IS TO BE USED FOR MOPS, IT CANNOT BE USED FOR WASHING HANDS OR OTHER ITEMS.


5 2017-04-17 27 228.75(e)(1) Cooling shall be accomplished in accordance with the time and temperature criteria specified under subsection (d) of this section by using one or more of the following methods based on the type of food being cooled: (A) placing the food in

29 228.108(e) Sanitizing solutions, testing devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PROVIDE SANITIZER TEST STRIPS FOR THE THREE COMPARTMENT WARE WASHING SANITIZER.

32 228.104(a)(2) Food contact surfaces, multi-use food contact surfaces shall be (2) free of breaks, open seams, cracks, chips, inclusions, pits and similar imperfections. FOOD STORAGE CONTAINERS MUST BE IN GOOD REPAIR.

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 ACCUMULATED FOOD DEBRIS FROM THE FRYERS.

45 228.186(b)(1) Cleaning, frequency and RESTRICTIONS. The physical facilities shall be cleaned as often as necessary to keep them clean. CLEAN ACCUMULATED GREASE AND FOOD DEBRIS FROM THE WALL AND FLOOR AROUND THE FRYERS AND GRILL.


10 2016-10-10 10 228.113(1) Cleaning of equipment and utensils. Food contact surfaces clean to sight & touch. CLEAN THE POTATO SLICER AFTER USE.

15 228.65(a)(5)(B) Preventing contamination from hands. Written procedures are maintained in the food estblishment and made available to the regulatory authority upon request that include for each bare hand contact procedure a listing of the specific read

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

37 228.70(e) Preventing contamination from other sources, miscellaneous sources of contamination. FROZEN FISH BEING THAWED UNDER RUNNING WATER IN THE MOP SINK WAS DISCARDED.

39 228.111(a)(1) Equipment shall be maintained in a state of repair and condition that meets requirements as specified in 228.101-228. 106 of this title. GASKETS AT REACH IN REFRIGERATORS MUST BE IN GOOD REPAIR.

39 228.124(a)(1)(C) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens and single-use and single -service articles shall be stored at least 6 inches above the floor. STORE SINGLE USE ITEMS AT LEAST 6

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 ACCULULATED GREASE FROM THE WALL AND FLOORS AT THE GRILL, STOVE AND FRYER.

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 ACCUMULATED GREASE FROM THE STOVE, GRILL AND FRYER.

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 GASKETS AT THE REACH IN 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. CLEANM THE ACCUMULATED FOOD DEBRIS FROM THE STOVE.


3 2016-06-27 2 Observed egg wash used to dredge chicken temping at 58 degrees. Ensure that raw eggs are kept cold while left out through the use of an ice bath.

32 Observed a knife with a burnt handle. Ensure that all food and non-food contact surfaces are in good repair and are smooth, easily cleanable, and non-absorbent.

39 Observed ice scoop laying on the ice. Ensure that when storing ice scoops in the ice, the handle is facing upwards.


0 2016-03-17 No observations found.
1 2016-01-07 25 A steel roller was rusted. Food contact surfaces must be smooth, easily cleanable, and free of rust.


5 2015-02-03 2 Provide for all potentially hazardous food items to be 41F or below at all times. The reach in cooler is holding product at 43-45F. Provide for the potentially hazardous food items to be moved to a cooler that is working properly. Milk was moved to a wo


1 2015-02-03 2 Provide for all potentially hazardous food items to be 41F or below at all times. The reach in cooler is holding product at 43-45F. Provide for the potentially hazardous food items to be moved to a cooler that is working properly. Milk was moved to a wo


7 2014-10-06 11 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide for the documentation to be available if bare hand contact will occur. Obseved employees handling buns and salad with bare hands.

25 Provide for all food contact surface of establishment to be clean. Clean the inside of the ice machine and the reach in cooler.


2 2014-10-06 11 229.164 (e) (1) (D) (ii)Bare hand documentation. Provide for the documentation to be available if bare hand contact will occur. Obseved employees handling buns and salad with bare hands.

25 Provide for all food contact surface of establishment to be clean. Clean the inside of the ice machine and the reach in cooler.


4 2013-12-20 8 Discontinue allowing employees to drink from open containers in the kitchen. Drinking containers shall be spill proof with a cup lid and straw. (2 open cups in the kitchen area) Provide for employee personal items to be stored away from food and food


1 2013-12-20 8 Discontinue allowing employees to drink from open containers in the kitchen. Drinking containers shall be spill proof with a cup lid and straw. (2 open cups in the kitchen area) Provide for employee personal items to be stored away from food and food p


7 2013-07-02 12 COOKIE TRAYS OF BUNS OBSERVED RESTING ON TOP OF ONE ANOTHER IN HOT HOLD AREA WITHOUT A LAYER OF PROTECTION BETWEEN. ENSURE BOTTOMS OF PANS AND TRAYS DO NOT COME INTO CONTACT WITH FOOD DIRECTLY.

25 BLACK MOLD FOUND IN ICE MACHINE. ENSURE ICE IS REMOVED AND UNIT IS SCRUBBED FREE OF MOLD. MUST SANITIZE OVER AREA THAT HAD MOLD AFTER REMOVAL.


2 2013-07-02 12 COOKIE TRAYS OF BUNS OBSERVED RESTING ON TOP OF ONE ANOTHER IN HOT HOLD AREA WITHOUT A LAYER OF PROTECTION BETWEEN. ENSURE BOTTOMS OF PANS AND TRAYS DO NOT COME INTO CONTACT WITH FOOD DIRECTLY.

25 BLACK MOLD FOUND IN ICE MACHINE. ENSURE ICE IS REMOVED AND UNIT IS SCRUBBED FREE OF MOLD. MUST SANITIZE OVER AREA THAT HAD MOLD AFTER REMOVAL.


12 2012-03-08 12 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Seperate raw and cooked foods. ie. Hamburger meat stored over potatoes.

2 #2- Maccaroni from yesterday stored inside True refrigerator #2 at 51F/52F. Potentially hazardous foods need to be kept at 41F. Eggs are allowed up to 45F.

25 229.165 (m) (1) (B)grease and soil accumulation. Inside of stoves and parts therof have excess accumulation of grease.


3 2012-03-08 12 229.164 (f) (2) (A) (i) (II) separation raw/cooked. Seperate raw and cooked foods. ie. Hamburger meat stored over potatoes.

2 #2- Maccaroni from yesterday stored inside True refrigerator #2 at 51F/52F. Potentially hazardous foods need to be kept at 41F. Eggs are allowed up to 45F.

25 229.165 (m) (1) (B)grease and soil accumulation. Inside of stoves and parts therof have excess accumulation of grease.


16 2010-12-20 13 Lefterover food items without Name/Date/Time labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.

15 The sandwich/salad bar cooler has an ambient air temperature of 52°F. Recommend to repair or replace this unit to provide adequate refrigeration.

15 The sandwich/salad bar cooler has an ambient air temperature of 52°F. Recommend to repair or replace this unit to provide adequate refrigeration.

24 Cooking without a thin probe thermometer.

25 Clean & sanitize the inside of the ice machine to remove the mold build-up. Dried food residue found in various places on various equipment. Clean and sanitize all equipment to be used for food storage, prep, or service. Repair all door handles to foo

27 Post most recent graded inspection report in customer view.


5 2010-12-20 13 Lefterover food items without Name/Date/Time labels. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.

15 The sandwich/salad bar cooler has an ambient air temperature of 52°F. Recommend to repair or replace this unit to provide adequate refrigeration.

24 Cooking without a thin probe thermometer.

25 Clean & sanitize the inside of the ice machine to remove the mold build-up. Dried food residue found in various places on various equipment. Clean and sanitize all equipment to be used for food storage, prep, or service. Repair all door handles to food

27 Post most recent graded inspection report in customer view.


13 2010-08-23 13 Some open PHF's without date/time labels.

16 Install a handwashing sink in or immediately adjacent to kitchen area. The sole hand sink located in the back of the prep room is in a remote area that does not promote good hand hygine.

24 Kitchen stafe need a thermometer that can measure temperatures in the 40F to 20F range. Ensure all cooler thermometers are visible.

25 Mold and dirt residue on the inside surface of the Ice Machine.


4 2010-08-23 13 Some open PHF's without date/time labels.

16 Install a handwashing sink in or immediately adjacent to kitchen area. The sole hand sink located in the back of the prep room is in a remote area that does not promote good hand hygine.

24 Kitchen stafe need a thermometer that can measure temperatures in the 40F to 20F range. Ensure all cooler thermometers are visible.

25 Mold and dirt residue on the inside surface of the Ice Machine.


11 2010-03-09 24 Please provide thermometers that are accurate for all coolers and freezers.

25 1. Please provide cleaning in kitchen area to rid of grease and trash on floors and around prep area. 2.Please provide cleaning of mold in/around ice machine in dining area.

3 Please provide that foods under heating lamp maintains a temp. of 135F or greater at all times. Food on steam table meets temp. requirements.


3 2010-03-09 24 Please provide thermometers that are accurate for all coolers and freezers.

25 1. Please provide cleaning in kitchen area to rid of grease and trash on floors and around prep area. 2.Please provide cleaning of mold in/around ice machine in dining area.

3 Please provide that foods under heating lamp maintains a temp. of 135F or greater at all times. Food on steam table meets temp. requirements.


0 2009-09-08 No observations found.
6 2009-04-30 No observations found.
0 2009-04-30 No observations found.
49 2009-01-16 No observations found.
0 2009-01-16 No observations found.
16 2007-11-28 No observations found.
0 2007-11-28 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