WILLOW SPRINGS GOLF COURSE #

202 AT&T Center Parkway San Antonio, TX 78219

License ID # 4659

Inspections
Latest Demerits
25
8


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

Demerits Inspection Date Inspectors Notes
8 2018-01-11 34 228.186(l) Removing dead or trapped birds, insects, rodents, and other pests. i.e. ware wash room

39 228.111(a) Good repair and proper adjustment. 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. REPAIR OR REPLACE THE REACH IN COOLER FAN COVER.

42 Remove black substance from drain pipes. i.e. ware wash room

42 Remove dust from fans in reach in cooler.

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

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. i.e. janitor room has a wall damaged.

47 Post current permit in public view.

47 Post most recent scored inspection report in public view or a sign stating “most recent inspection report is available upon request”


10 2017-03-22 28 228.75(g)(1) Date marking for prepared on site READY TO EAT (RTE) / Time/temperature for Safety (TCS) food. Refrigerated REady TO EAT (RTE) Time/temperature for Safety (TCS) food prepared and held in a food establishment for more than 24 hrs shall be c

30 228.247 Current valid permit. A person may not operate a food establishment without a valid permit or license to operate issued by the regulatory authority. OBTAIN AND POST A CURRENT AND VALID PERMIT IN PUBLIC VIEW.

34 228.186(l) Removing dead or trapped birds, insects, rodents and other pests. Dead or trapped birds, insects, rodents and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition o

35 228.43(A)Hair restraints effective. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hairthat are designed and worn to effectively keep their hair from contacting exposed foo

36 228.68(d)(2)(A) Cloths, in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under 228.111(n). WIPING CLOTH SOLUTION CONCENTRATION IS ABOVE 200 PPM.

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. REPAIR OR REPLACE THE REACH IN REFRIGERATOR FAN COVER.

40 228.125(a)(1) Single -service / single-use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food and lip contact surfaces is prevented. PROPERLY DISPENSE COFFEE STIRRERS.

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 DEBRIS FROM THE REFRIGERATOR FAN COVERS.

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 EXHASUT VENT FILTERS.

43 228.174(a)(1) Light bulbs shall be shielded, coated or otherwise shatter resistant. PROVIDE SHIELDS FOR LIGHTS IN THE STORE ROOM.


22 2016-08-24 1 228.75(d)(1)(A) Cooling - within 2 hrs, 135 F?70 F. OBSERVED REFRIED BEANS IN THE REFRIGERATOR AT 117 F; COOKED IN THE MORNING

14 228.38(d)(8) Hands and Arms. When to wash- before donning gloves to initiate a task that involves working with food

19 228.145 (a) A plumbing system and hoses conveying water shall be constructed & repaired with approved materials according to the Plumbing Code. REPAIR THE HAND WASHING SINK HOT WATER FAUCET.

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

28 228.75(g)(2) Date marking for commercially prepared RTE / TCS food. Refrigerated RTE TCS food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment and held at a te

29 228.106(l)(4) Temp measuring device shall be designed to be easily readable. PRO-SHOP REFRIGERATOR THERMOMETER CANNOT BE READ, TWIST THERMOMETER SO THAT THE TEMPERATURE SCALE CAN BE READ

29 228.108(b) Food temperature measuring devices. Food temperature measuring device shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Subchapter C of this chapter (relating to f

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.

3 228.75(f)(1)(A) Hot hold 135 F or higher. SAUSAGE PATTIES AT 127 F.

31 228.146(b)(1) A HWS shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. PROVIDE HOT WATER TO THE HAND WASHING SINK IN THE KITCHEN/GRILL.

35 228.42(a)(1) Eating food, chewing gum, drinking beverages or using tobacco. An employee shall eat, drink or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, and linens, unwrapped singl

35 Hair restraints effective. Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints and clothing that covers body hairthat are designed and worn to effectively keep their hair from contacting exposed foods, clean

36 228.68(d)(2)(A) Cloths, in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under 228.111(n). SANITIZER CONCENTRATION WAS NOT ADEQUATE

40 Preventing Contamination. Kitchen and tableware. Single service and single use articles and cleaned and sanitized utensils shall be handled, displayed and dispensed so that contamination of food and lip contact surfaces is prevented. PROPERLY DISPENSE

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 EXCESS GREASE FROM THE FRYER. CLEAN THE FAN COVERS IN TEH REFRIGERATORS

43 228.174(a)(1) Light bulbs shall be shielded, coated or otherwise shatter resistant. PROVIDE SHIELD FOR LIGHT IN THE PANTRY STORE ROOM.

45 228.138(a) Repairing. The physical facilities shall be maintained in good repair. REPAIR THE CABINET DOORS IN BOTH THE PRO-SHOP AND KITCHEN

45 228.186(b)(1) Cleaning, frequency and RESTRICTIONS. The physical facilities shall be cleaned as often as necessary to keep them clean. CLEAN THE EXHAUST VENT FILTERS

47 228.175(e) Handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all hand washing sinks used by food employees and shall be clearly visible to food employees.

47 FOOD ESTABLISHMENT MUST OBTAIN A STATE MANUFACTURING LICENSE WHEN PREPARING AND PACKAGING FOOD FOR CUSTOMER SELF SERVICE

47 POST THE MOST CURRENT FOOD ESTABLISHMENT PERMIT IN PUBLIC VIEW, CURRENT POSTED PERMIT EXPIRED 02/2016

47 POST THE MOST CURRENT GRADED INSPECTION REPORT IN PUBLIC VIEW.


1 2016-01-21 3 Hot dogs were hot held at 100 °F. All temperature controlled food must be hot held above 135 °F. The hot dogs were discarded.


1 2015-01-16 14 hot and cold running water shall be available at all times. The heater is being replaced and during this time the staff are using hot water from the coffee machine.


1 2014-09-09 25 Provide for all food contact surfaces of equipment to be clean. Remove the mold from inside of the ice machine.


0 2014-02-18 No observations found.
3 2013-10-21 25 Provide for all food contact surfaces to be clean. Remove the mold from inside the ice machine. Remove the food debris from the inside of the cooler and the door jam.


1 2013-10-21 25 Provide for all food contact surfaces to be clean. Remove the mold from inside the ice machine. Remove the food debris from the inside of the cooler and the door jam.


3 2013-07-05 25 HEAVY CONCENTRATIONS OF BLACK MOLD FOUND IN ICE MACHINE. ENSURE ICE MACHINE IS SCRUBBED CLEAN OF MOLD AND SURFACES THAT HAD MOLD ON THEM ARE SANITIZED OVER.


1 2013-07-05 25 HEAVY CONCENTRATIONS OF BLACK MOLD FOUND IN ICE MACHINE. ENSURE ICE MACHINE IS SCRUBBED CLEAN OF MOLD AND SURFACES THAT HAD MOLD ON THEM ARE SANITIZED OVER.


10 2012-11-01 11 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safe

16 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.

22 #22- One person per shift needs Food Manager certification.


3 2012-11-01 11 229.164 (e) (1) (D) (ii)Bare hand documentation. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safe

16 229.166 (i) (1) (A)HWS not accessible. Hand washing facility is blocked.

22 #22- One person per shift needs Food Manager certification.


11 2012-01-24 2 Reach-In cooler containing cheese and liquid egg product not at 41/45F temperature. Temperature at 51F.

24 229.165 (f) (12) (B)integral thermomter. Need working thermometer inside Continental refrigerator.

25 229.165 (n) (1) (D) (v)equipment dirty. Clean inside reach in Continental cooler. Remove excess food stuffs from base of floor.


3 2012-01-24 2 Reach-In cooler containing cheese and liquid egg product not at 41/45F temperature. Temperature at 51F.

24 229.165 (f) (12) (B)integral thermomter. Need working thermometer inside Continental refrigerator.

25 229.165 (n) (1) (D) (v)equipment dirty. Clean inside reach in Continental cooler. Remove excess food stuffs from base of floor.


9 2011-07-08 15 Ambiant air temperture in sandwich prep cooler is 56.0 degrees F. Provide adequate refrigeration.

23 A licensed plumber with an approved permit must do all plumbing installations and/or repairs, followed by inspection by the Plumbing Inspection department. Repair all plumbing leaks.

24 Cooking without a temperature measuring device. Place thehmometers in Provide Thermometers in all coolers.


3 2011-07-08 15 Ambiant air temperture in sandwich prep cooler is 56.0 degrees F. Provide adequate refrigeration.

23 A licensed plumber with an approved permit must do all plumbing installations and/or repairs, followed by inspection by the Plumbing Inspection department. Repair all plumbing leaks.

24 Cooking without a temperature measuring device. Place thehmometers in Provide Thermometers in all coolers.


3 2011-02-23 25 Observed the following violations: (1) Ice Bucket sitting on floor and (2) Mold growth in the chute of the ice machine. Equipment not stored properly. Wash, rinse, & sanitize all food service equipment.


1 2011-02-23 25 Observed the following violations: (1) Ice Bucket sitting on floor and (2) Mold growth in the chute of the ice machine. Equipment not stored properly. Wash, rinse, & sanitize all food service equipment.


32 2010-10-18 13 PHF/TCS food items in reach in coolers without proper date labeling.

14 No running hot water at handwashing sink, due water leak at sink for over 6 weeks. Hot water was secured by maintence staff over 6 weeks ago. Repair status not known.

16 Kitchen Hand washing facility is blocked. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.

17 Restock towel dispenser at each handwash station with disposable paper towels.

18 Doors found open with active fly activity thought the kitchen. Dead roaches & other insects in kitchen.

19 Rodent droppings observed in kitchen. Eliminate the presence of rodents by using any approved means.

21 active warewashing with washing sink only set up. Use a properly set up 3 compartment sink for proper manual ware washing.

24 No thermometer for food prep & cooking temperture testing.l

25 Food residue on inside of Ice maching bin, soda machine nozzles, ice pail, inside of reach in coolers, and other food contact equipment. Clean and sanitize food contact surfaces.

27 Post permit & last inspection report in view of patrons.


10 2010-10-18 13 PHF/TCS food items in reach in coolers without proper date labeling.

14 No running hot water at handwashing sink, due water leak at sink for over 6 weeks. Hot water was secured by maintence staff over 6 weeks ago. Repair status not known.

16 Kitchen Hand washing facility is blocked. Hand washing sinks must be accessible for all food service employees in each food preparation area, food dispensing area, ware washing area, and toilet rooms.

17 Restock towel dispenser at each handwash station with disposable paper towels.

18 Doors found open with active fly activity thought the kitchen. Dead roaches & other insects in kitchen.

19 Rodent droppings observed in kitchen. Eliminate the presence of rodents by using any approved means.

21 active warewashing with washing sink only set up. Use a properly set up 3 compartment sink for proper manual ware washing.

24 No thermometer for food prep & cooking temperture testing.l

25 Food residue on inside of Ice maching bin, soda machine nozzles, ice pail, inside of reach in coolers, and other food contact equipment. Clean and sanitize food contact surfaces.

27 Post permit & last inspection report in view of patrons.


6 2010-03-25 20 (i). Please provide for all toxic chemicals to be properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. (ii)

25 (i). Please provide for all worn utensils--cracks, chips, inclusions, pits, and similar imperfections to be discarded in prevention of physical hazards. (ii). Please provide for non-food contact surfaces to be cleaned and sanitized--(a). fan located in


2 2010-03-25 20 (i). Please provide for all toxic chemicals to be properly stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. (ii).

25 (i). Please provide for all worn utensils--cracks, chips, inclusions, pits, and similar imperfections to be discarded in prevention of physical hazards. (ii). Please provide for non-food contact surfaces to be cleaned and sanitized--(a). fan located in


26 2009-12-31 10 Provide for all food items to be honestly presented; edible for human consumption.

11 Please follow proper procedures for handling ready-to-eat foods. Employee observed placing on gloves; without first conducting a single handwash--was instructed to wash hands for a min. of 20 seconds, before placing on gloves. In addition, employee obs

12 Provide for all potentially hazrdous foods to be stored in the following order to prevent contamination: (top-->bottom) : (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry. In addition, provide for the spoon tha

13 Provide for all refrigerated potentially hazardous foods to be properly date labeled with a consume by date; which is 7 days including preperation date.

22 Provide for at least one person per shift to be a Certified Food Manager. (see handout)--documentation is necessary upon follow-up.

25 Provide for all food contact/non-food contact surfaces to be maintained in a sanitary state. (a). Provide for cutting boards to be clean & sanitary between each use, and for in-use utensils to be maintained clean and sanitary. (b). Provide for dry rac

8 Evidence of waste being disposed of improperly into handsink. All handwashing facilities must be used for handwashing only. Please provide a sign that reads handwashing only, or a sign that demonstrates the proper steps for handwashing. In addition, pl


7 2009-12-31 10 Provide for all food items to be honestly presented; edible for human consumption.

11 Please follow proper procedures for handling ready-to-eat foods. Employee observed placing on gloves; without first conducting a single handwash--was instructed to wash hands for a min. of 20 seconds, before placing on gloves. In addition, employee obs

12 Provide for all potentially hazrdous foods to be stored in the following order to prevent contamination: (top-->bottom) : (a). vegetables/cooked foods (b). raw seafood (c). raw beef (d). raw pork (e). raw poultry. In addition, provide for the spoon tha

13 Provide for all refrigerated potentially hazardous foods to be properly date labeled with a consume by date; which is 7 days including preperation date.

22 Provide for at least one person per shift to be a Certified Food Manager. (see handout)--documentation is necessary upon follow-up.

25 Provide for all food contact/non-food contact surfaces to be maintained in a sanitary state. (a). Provide for cutting boards to be clean & sanitary between each use, and for in-use utensils to be maintained clean and sanitary. (b). Provide for dry rack

8 Evidence of waste being disposed of improperly into handsink. All handwashing facilities must be used for handwashing only. Please provide a sign that reads handwashing only, or a sign that demonstrates the proper steps for handwashing. In addition, ple


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