HEAVENLY GOURMET

5005 West Ave San Antonio, TX 78213

License ID # 550940

Inspections
Latest Demerits
17
6


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

Demerits Inspection Date Inspectors Notes
6 2018-01-11 15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods. Observed employee prepping sandwiches without gloves. Ensure all employees properly wash their hands and wear gloves when handling ready-to-eat food items.

18 * 228.202 Poisonous/toxic materials or chemicals not in original container labeled. Observed various spray bottles with chemicals that were not labeled. Ensure all toxic chemicals are properly labeled with identifying names.

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. Observed various pieces of equipment with

35 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco. Observed various personal items mixed with supplies/food used for establishment. Ensure all personal items are stored in a designated area away from food/supplies used for the

38 228.75(c)(2) Thawing. under running water criteria. Observed chicken being thawed without running water and cases of chicken on counter top. Ensure all raw food items are properly thawed. Some methods include, but are not limited to, completely engulfe

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 various walls with an accumulation of food debris and grease. Ensure ALL walls are properly cleaned and maint


5 2017-06-28 10 Make sure to rewash/sanitize equipment within main preparation/kitchen area that was observed; Wipe down lids to spice containers(food residue seen); * 228.113(1) Food-contact surfaces clean to sight and touch.

27 Make sure to cool baked/other items properly using proper procedures; do not use fans for this purpose; * 228.75(e)(1) Cooling method, criteria.

28 Provide use by/discard dates for meats that are frequently unwrapped and kept at business for greater than a day; * 228.75(g)(2) Date marking commercially prepared RTE/ TCS food.

32 Will need to discard highly damaged/cracked spice containers and use a more durable, food grade type container for the storage of spices; * 228.104(a) Cleanability. Food-contact surfaces..

45 General cleaning needed on floors in kitchen area, floors within walk in cooler, shelves, storage area holding clean equipment/utensils; 228.186(b) Cleaning, frequency and RESTRICTIONs..


6 2017-02-15 18 Keep all chemicals stored away from single service items/articles(observed in main kitchen). * 228.203 Poisonous/toxic materials or chemicals stored properly.

28 Make sure to properly label all prepared, refrigerated, tcs foods kept longer than 24 hours at facility with a use by/discard by date(tuna/multi-color pasta/muffaleta sauce/etc); facility will also need to make sure that all prepared, refrigerated, tcs

29 Provide thermometer within cooler holding heavy whipping cream/other items. * 228.108(b) Food thermometers provided and accessible.

34 Facility had some birds inside warehouse; facility has taken preventive measures to try and control the presence of pests/other animals from entering; have installed fans on the side of the building that they use; will help look/research for solutions

40 Establishment should not use single service cups for holding salt/sugar/other spices; these type of single service articles should not be reused; use only food grade containers/cups for storage of these type of food items. 228.112(c)(1) Single-service

41 Be sure to provide correct label for spices not within original container. 228.66(b) Food storage containers, identified with common name of food..


6 2016-10-18 18 Establishment will need to make sure and store all chemicals away from food products and clean equipment; also make sure to label all working spray bottles with the common name of the chemical inside. * 228.203 Poisonous/toxic materials or chemicals st

34 There was evidence of flies and one bird was seen; establishment will be installing fans at all 3 of its entrances next tuesday that will help with this problem. 228.174(e)(1) Outer openings, protected.

35 Employees need to make sure and cover drinks with a lid and keep drinks away/below clean equipment, food items, and food contact/prep surfaces.

39 228.124(a)(1)(C) Except as specified in paragraph (4) of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored at least 15 cm (6 inches) above the floor; containers holding glasses

42 Clean non-food contact surfaces within facility(outside surface of coolers/handles to coolers). 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

45 General cleaning needed for floors in back, underneath shelves(area where bulk items/pastas/dry products are stored).


10 2016-06-16 10 Containers holding various kitchenware items within warehouse area dirty to sight/touch; make sure to wash/rinse/sanitize containers before storing clean kitchenware within them. * 228.113(1) Food-contact surfaces clean to sight and touch.

18 Label all working chemical containers with the common name of the chemical inside. * 228.202 Poisonous/toxic materials or chemicals not in original container labeled.

20 There is much standing water within back area, underneath dry storage rack and around coolers/small walk in cooler; all water should be allowed to drain effectively/graded to drain to a sanitary sewer; water should not be allowed to pool.

28 There was some breaded chicken within walk in cooler and small reach in cooler in back that was past its expiration date(prepared on 6/9/16); 2 large trays and 1 small pan of breaded chicken discared; food items should be used within 7 days, if tempera

34 There was much evidence of flies within facility, especially around trash cans; should clean trash cans out, empty trash cans out frequently, and keep covered to help prevent this problem with flies. Also birds were noticed within facility; have repeat

35 Establishment must make sure and eat outside areas where clean equipment is stored; eat in designated areas, away from clean equipment and food. 228.42(a)(1) Eating food, chewing gum, drinking beverages, or using tobacco.

39 Make sure to cover or invert all equipment during storage to protect from possible contamination. 228.124(a)(2)(B) Clean equipment and utensils shall be stored as specified under paragraph (1) of this subsection and shall be stored covered or inverted.

44 Facility will need to empty out trash more frequently as many flies were observed in this general area; also receptacles should be contained and be provided with a lid/cover.

45 Will need to provide facility with air curtains or fans at each opened entrance to help with the problem of pests entering; many dead flies were observed. Replace gasket around reach in cooler in back(next to small walk in cooler). Facility will need t

9 * 228.66(a)(1)(A) Food protected from cross contamination by separating, storage, preparation, holding, and display; Establishment needs to make sure that raw chicken is stored below raw bacon and already cooked/breaded chicken(observed within small wal


4 2016-02-02 11 229.164 (e) (1) (D) (ii)Bare hand documentation; Documentation will need to be maintained at establishment showing that food employees contacting ready-to-eat foods(salads)with bare hands utilize at least two or more control measures to provide additio

20 Need to make sure toxic items are labeled whenever placed in a working container. Also make sure to keep all bottles stored away from equipment(meat slicer). 229.168 (b) working container not labeled.

25 Make sure to replace all cracked containers holding bulk products; also make sure to store knives in a more sanitary manner and not in between prep tables. 229.165 (d) (1) (B)free of breaks, cracks.

8 Employees need to make sure and cover all drinks with a lid and keep drinks stored away/below food items/clean and in-use equipment and keep below food preparation areas. Also make sure and keep drinks on the lowest possible shelf and away from any food


14 2015-10-05 10 Establishment had many dented #10 canned products; all dented cans observed were removed from shelves.

13 Establishment had some rigatoni, spaghetti, and other pasta that was without a use by date; items were discarded. Establishment will need to make sure that all prepared, refrigerated, potentially hazardous foods that are kept longer than 24 hours at f

18 Establishment will need to intensify its efforts with controlling the presence of flies; continue to implement professional pest control service. 229.167 (p) (11) (C)insects/pests not minimized.

20 229.168 (b) working container not labeled; Establishment will need to make sure and label all working spray bottles with the common chemical inside.


4 2015-10-05 10 Establishment had many dented #10 canned products; all dented cans observed were removed from shelves.

13 Establishment had some rigatoni, spaghetti, and other pasta that was without a use by date; items were discarded. Establishment will need to make sure that all prepared, refrigerated, potentially hazardous foods that are kept longer than 24 hours at fa

18 Establishment will need to intensify its efforts with controlling the presence of flies; continue to implement professional pest control service. 229.167 (p) (11) (C)insects/pests not minimized.

20 229.168 (b) working container not labeled; Establishment will need to make sure and label all working spray bottles with the common chemical inside.


13 2015-06-15 13 Make sure to provide use by/discard by dates for all prepared, refrigerated, potentially hazardous foods kept longer than 24 hours at facility.(pecan crusted chicken). 229.164 (o) (7) (A) consume by date (prepared).

17 Handwashing sink needs to be provided with soap at all times. 229.167 (e) (2) no soap.

20 Make sure to keep all working chemical spray bottles away from food items. Also all working spray bottles need to be labeled with the common chemical inside. 229.168 (c) (2) toxics above items.

25 Will need to make sure bins holding various kitchenware are clean to sight/touch. 229.165 (m) (1) (A)not clean.


4 2015-06-15 13 Make sure to provide use by/discard by dates for all prepared, refrigerated, potentially hazardous foods kept longer than 24 hours at facility.(pecan crusted chicken). 229.164 (o) (7) (A) consume by date (prepared).

17 Handwashing sink needs to be provided with soap at all times. 229.167 (e) (2) no soap.

20 Make sure to keep all working chemical spray bottles away from food items. Also all working spray bottles need to be labeled with the common chemical inside. 229.168 (c) (2) toxics above items.

25 Will need to make sure bins holding various kitchenware are clean to sight/touch. 229.165 (m) (1) (A)not clean.


7 2015-02-19 13 229.164 (o) (7) (A) consume by date (prepared); Provide a use by date for refrigerated, prepared cooked rice to show when food will be consumed, sold, or discarded.

13 229.164 (o) (7) (B) consume by date (pkgd); Provide use by date for packaged items(genoa salami and other deli meats). Will also need to make sure that a date is noted showing when package was broken open.

20 229.168 (c) (1) toxics stored; Make sure to store all toxic items in their designated area and not near food items/single-service articles; make sure to also note the correct chemical inside spray bottle by removing old label from working spray bottle.


3 2015-02-19 13 229.164 (o) (7) (A) consume by date (prepared); Provide a use by date for refrigerated, prepared cooked rice to show when food will be consumed, sold, or discarded.

13 229.164 (o) (7) (B) consume by date (pkgd); Provide use by date for packaged items(genoa salami and other deli meats). Will also need to make sure that a date is noted showing when package was broken open.

20 229.168 (c) (1) toxics stored; Make sure to store all toxic items in their designated area and not near food items/single-service articles; make sure to also note the correct chemical inside spray bottle by removing old label from working spray bottle.


3 2014-10-22 20 229.168 (b) working container not labeled; Make sure to label all working spray bottles/containers storing toxic items with the common name of the material.


1 2014-10-22 20 229.168 (b) working container not labeled; Make sure to label all working spray bottles/containers storing toxic items with the common name of the material.


11 2014-06-11 13 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed o

20 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.

8 Will need to make sure that employee drinks are covered with a lid and kept away/below food items/equipment to avoid possible cross contamination.


3 2014-06-11 13 229.164 (o) (7) (A) consume by date (prepared); Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed o

20 229.168 (b) working container not labeled; Working containers used for storing poisonous or toxic materials taken from bulk supplies not clearly and individually identified with the common name of the material.

8 Will need to make sure that employee drinks are covered with a lid and kept away/below food items/equipment to avoid possible cross contamination.


0 2014-02-10 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