ZITOS SANDWICH SHOP

8800 BROADWAY 108 San Antonio, TX 78217

License ID # 195

Inspections
Latest Demerits
24
6


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

Demerits Inspection Date Inspectors Notes
6 2019-01-23 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

32 228.101(a) Materials used in the construction of utensils and food contact surface of equipment may not allow the migration of deleterious substances or impart color, odor, or taste to foods and under normal use conditions shall be: (1) safe; (2) durab

37 228.69(a)(1)(C) Preventing Contamination from the Premises. Food Storage. Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food at lest 6 inches above the floor. STORE FOOD AT L

39 228.68(a)(1) Preventing Contamination from Equipment, Utensils, and Linens. (a) Food shall only contact surfaces of: (1) equipment and utensils that are cleaned as specified under 228.113, 228.114, and 228.115 of this title and sanitized as specified u

41 228.66(b) Food storage containers identified with common name of the food. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from t

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 WALK IN COOLER SHELVES AND CEILING.


7 2018-10-11 10 228.113(1) Cleaning of equipment and utensils. Food contact surfaces clean to sight & touch. CLEAN THE ICE MACHINE

21 228.31(A) Permit holder shall be the Person in Charge (PIC) or shall designate a Person in Charge (PIC) and shall ensure that a Person in Charge (PIC) is present at the establishment during all hours of operation. 13-112(a)(2) Sec. 13-112. - Food manag

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.

32 228.101(a) Materials used in the construction of utensils and food contact surface of equipment may not allow the migration of deleterious substances or impart color, odor, or taste to foods and under normal use conditions shall be: (1) safe; (2) durab

39 228.68(a)(1) Preventing Contamination from Equipment, Utensils, and Linens. (a) Food shall only contact surfaces of: (1) equipment and utensils that are cleaned as specified under 228.113, 228.114, and 228.115 of this title and sanitized as specified u

47 228.248(11) Notify the customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method accepta

47 228.33(b) The original food manager certificate shall be posted in a location in the food establishment that is conspicuous to consumers.


7 2018-05-18 10 * 228.113(1) Food-contact surfaces clean to sight and touch. Observed ice machine in need of cleaning. Ensure the ice machine and the parts that come into contact with ice are kept clean to sight and touch

2 * 228.75(f)(1)(B) Cold Hold (41°F/45°F or below). Observed cold hold unit with cakes temping 44 degrees. Ensure all cold food items are held at or below 41 degrees.

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. Observed prepared food items in the walk in cooler being stored without labels or discard dates. Ensure all food items being stored longer than 24 hours are labeled with a discard date not to e

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. Observed provolone cheese, bottled drinks and tubs with food being stored on the floor of the walk in cooler. Ensure all food items are stored at least 6 inches off the floor.

39 228.68(b)(2) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in food that is not time/temperature controlled for safety with their handles above the top of

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 shelves used for storing clean dishes accumulating dust. Ensure the shelves are cleaned regularly to avoid co

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 air ducts above sandwich preparation line with accumulation of dust. Ensure air ducts


1 2017-11-09 37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. Need to have food grade bags used instead of plastic grocery bags.


3 2017-05-04 10 * 228.113(1) Food-contact surfaces clean to sight and touch. * 228.111(n)(1) Chlorine sanitizing solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart. ****observed: Main ice machin

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ****OBSERVED: PREPARED ADN PACKED COLD CUTS WERE STORED IN GROCERY BAGS. EXPLAINED TO ESTABLISHMENT ON USING FOOD GRADE BAGS. ***

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. ****OBSERVED: ESTABLISHMENT IS STILL GOING UNDER SOME RENOVATIONS AND IS ALMOST COMPLETED. CORRECTIVE ACTION: WILL ALLOW UNTIL NEXT ROUTINE INSPECTION TO COMPLETE ALL REP


3 2016-10-25 32 * 228.223(h) Equipment and utensil design and construction. safe materials and maintained in good repair. ***********************************************OBSERVED CUTTING BOARD SCARRED, SCRATCHED AND IN NEED OF REPAIR OR REPLACEMENT.

35 228.43(a) Hair Restraints effective. ***********************************************OBSERVED:: ALL EMPLOYEES NOT USING ANY TYPE OF HAIR RESTRAINTS.

45 228.186(a) Repairing. The physical facilities shall be maintained in good repair. ***********************************************OBSERVED:: DOOR SEALS NEED TO REPLACED OR REPAIRED. CEILING TILES NEED TO BE REPLACED IN CERTAIN AREAS IN ESTABLISHMENT INC


3 2016-04-29 21 * 228.33(a) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information thr

45 228.173(a) Cleanability. Floor, wall ceiling constructed installed are smooth and easily cleanable. 228.173(h) Walls and ceilings, studs, joists, and rafters. **** OBSERVED WALL IN KITCHEN AREA ABOVE REFRIGERATION UNIT EXPOSED. WALL MUST REACH CEILING

9 * 228.68(a) Food shall only contact clean surfaces of equipment, linen, single service articles. ****OBSERVED FOOD PACKAGE IN GROCERY STORE BAGS. FOOD MUST BE PACKAGED AND STORED IN FOOD GRADE BAGS OR CONTAINERS.


2 2015-10-28 25 229.165 (d) (1) (E) (i)not easily cleanable. Observed food processor to have tape on broken handle. All equipment must be in good condition and all surfaces must be smooth, non-absorbent and easy cleanable.

7 229.163 (g) Wash before RTE. Observed employee hand rag and open walk-in cooler then continue to work with RTE without washing hands in between tasks. Employees must follow proper hand washing procedure in between task and before handling RTE with bare


1 2015-05-04 25 229.165 (q)food contact not sanitized. Observed dirty knife with food debris stored with clean knives on magnet holder. Ensure all utensils are cleaned and sanitized properly before storing.


0 2014-11-14 No observations found.
3 2014-02-07 25 replace some of the containers used for the italian oil.clean the inside area of the ice machine.


1 2014-02-07 25 replace some of the containers used for the italian oil.clean the inside area of the ice machine.


15 2013-07-15 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) (iii) cleaning / sanitizing. Prepared pizzas must be kept in a food grade container that has been cleaned and sanitized. White commercial grocery bags are not acceptable and do not prevent from cross contamination.

13 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Deli meat and cheese removed from their original packaging must be labeled with a use by dat

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


4 2013-07-15 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) (iii) cleaning / sanitizing. Prepared pizzas must be kept in a food grade container that has been cleaned and sanitized. White commercial grocery bags are not acceptable and do not prevent from cross contamination.

13 229.164 (o) (7) (B) consume by date (pkgd). Refrigerated, ready-to-eat, potentially hazardous food not labeled with the earliest or first prepared ingredient. Deli meat and cheese removed from their original packaging must be labeled with a use by date

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


34 2012-12-06 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

13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (variety of items in the Walkin cooler to ionclude prepared pizzas)not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwr

14 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.

14 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches above an approved sewer drain.

2 Potentially Hazardous food(potatoe /macaroni salad at 57F)(sliced meat 55F) not at required temperature in cooling unit(Display case and Ingredient bar). Food must be maintained at or below 41°. Recommended using "Time as Public Health Control", with c

20 229.168 (a) toxics not labeled. Chemical spray bottles(container of blue liquid: located hanging on the storage rack by the Walk in cooler) are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemic

22 NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901

25 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.

25 229.165 (m) (1) (A)not clean(Accumulation of food debris on soda nozzles/ accumulation of rust and dust on racks throughout establishment to include the walk in cooler/ mold inside the ice machine ). Food contact surfaces not cleaned and sanitized once

7 No Properly maintained HWS available for employee handwash.

8 229.163 (n) (1) eat.drink.smoke.. Employees must drink(located on storage rack with food contact equipment/utensils(warerwash area) from clean closed beverage containers with cleans hands. In authorized areas, not the warewash,storage and or preparation

8 229.166 (i) (1) (B) HWS improper use. Employee soaking utensils in hand sink. Use this sink is for handwashing only.


12 2012-12-06 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

13 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food (variety of items in the Walkin cooler to ionclude prepared pizzas)not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwr

14 229.166 (f) (2) (A)HWS>100F. Hand sink has no hot water. Hand sink must provide hot water of at least 100 degrees through the use of a mixing valve or combination faucet.

14 229.166 (f) (4) air gap 2x. Air gap on ice machine is not present. Provide for an air gap with 1 ? inches above an approved sewer drain.

2 Potentially Hazardous food(potatoe /macaroni salad at 57F)(sliced meat 55F) not at required temperature in cooling unit(Display case and Ingredient bar). Food must be maintained at or below 41°. Recommended using "Time as Public Health Control", with c

20 229.168 (a) toxics not labeled. Chemical spray bottles(container of blue liquid: located hanging on the storage rack by the Walk in cooler) are not marked, Unlabeled chemical bottles found in food preparation/storage areas, Label is missing from chemic

22 NOTE: (IAW the COSA Municipal code chap. #13) during the establishment?s hours of operation a Certified Food Manager with a valid Health Department Certificate, both must be present. Once a valid Food Managers Certificate is obtained, proceed to 1901 S

25 229.165 (d) (1) (A)smooth. Cutting board not in good repair. Cutting board must have a smooth surface.

25 229.165 (m) (1) (A)not clean(Accumulation of food debris on soda nozzles/ accumulation of rust and dust on racks throughout establishment to include the walk in cooler/ mold inside the ice machine ). Food contact surfaces not cleaned and sanitized once

7 No Properly maintained HWS available for employee handwash.

8 229.163 (n) (1) eat.drink.smoke.. Employees must drink(located on storage rack with food contact equipment/utensils(warerwash area) from clean closed beverage containers with cleans hands. In authorized areas, not the warewash,storage and or preparation

8 229.166 (i) (1) (B) HWS improper use. Employee soaking utensils in hand sink. Use this sink is for handwashing only.


16 2010-10-21 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

20 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle.

20 229.168 (c) (2) toxics above items. Store toxic items under or away food/food contact surfaces.

5 229.164 (m) (2) (D) 165F<2 hours. PHF should be rehaeated for hot holding to 165° F within 2 hours. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.

8 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.


5 2010-10-21 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

20 229.168 (a) toxics not labeled. Toxic material taken from bulk container and placed in an unlabeled spray bottle.

20 229.168 (c) (2) toxics above items. Store toxic items under or away food/food contact surfaces.

5 229.164 (m) (2) (D) 165F<2 hours. PHF should be rehaeated for hot holding to 165° F within 2 hours. Reheating for hot holding to 74°C (165°F) should be done rapidly and should not exceed 2hrs.

8 229.166 (i) (1) (B) HWS improper use. Handsink must be used for handwashing only.


4 2010-02-03 10 Remove moldy fruit in walk in.


1 2010-02-03 10 Remove moldy fruit in walk in.


20 2009-05-15 No observations found.
0 2009-05-15 No observations found.
24 2007-10-08 No observations found.
0 2007-10-08 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