Staybridge Suites San Antonio Lackland Afb

Hot or cold food held at improper temperature

Observed that the Certified Food Manager (CFM) was not present during today’s inspection. There MUST always be a Certified Food Manager (CFM) on site during all hours of kitchen operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the Food Handler left in charge today and any other responsible Food Handler that works a shift by themselves become CFMs so that the main CFM may leave for an

Ready-to-eat food not date marked

Cleaned equipment or utensils stored improperly

Observed that the buffet line did NOT have signages that state: “Please grab a new, clean plate and utensils upon returning to the buffet line.” Buffet signage must be posted that meets the requirements of: 228.63(f)(2) Except as specified in paragraph (3) of this subsection, self-service consumers may not be allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment. *** A card, sign or other effective means of notificati

Observed that the Quaternary Ammonium sanitizer concentration was below 150 Parts Per Million (PPM). The inspector observed that there were no containers of Quat sanitizers available in the kitchen. For now, the establishment MUST Wash and Rinse the dishes at the three-compartment sink, and then place them in the dish washing machine. Ensure that Quaternary Ammonium sanitizers have a concentration of 200 to 400 PPM. These concentrations are NEEDED to effectively sanitize food-contact surfaces an

Raw and ready-to-eat foods not properly separated

Working containers of toxic materials not identified

Observed that there was no Certified Food Manager (CFM) present during the routine Food Establishment inspection. There MUST always be a Certified Food Manager (CFM) on site during all hours of kitchen operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS that the Food Handler present today becomes a CFM so that they may cover for the main CFM when they leave for any of the following reasons:

No soap available at handwashing sink

Ready-to-eat food not date marked

Cleaned equipment or utensils stored improperly

Plumbing system not maintained in good repair

Backflow prevention air gap not adequate

Observed that the previous inspection report, the Food License, one Certified Food Manager (CFM) certification, and Food Handler certifications were NOT posted on the establishment walls for the customers to view. Ensure that the CURRENT Food Establishment Inspection Report, the CURRENT Food Permit/ License, and at least one Certified Food Manager certification (that is NOT expired) is posted in a conspicuous (clear view) location within the establishment for all clients to view. Food Handler ce

Observed that the Certified Food Manager (CFM) was NOT present during today’s inspection. The inspector reminded the staff on site that there MUST be at LEAST one CFM on site during kitchen hour of operation (06:00 AM to 09:30 AM) or when food is being prepared. There MUST always be a Certified Food Manager (CFM) on site during all hours of operation. They are responsible for directing the flow of the kitchen and being knowledgeable about food handling and safety. The inspector HIGHLY RECOMMENDS

Food package damaged or integrity compromised

Ready-to-eat food not date marked

Physical facilities not cleaned at required frequency

Observed a dirty towel inside of the beer keg cold hold. If kitchen cloths/ rags are very dirty, then it MUST be placed in a hamper assigned for heavily soiled cloths/ rags. Ensure the following: 4-803.11 Storage of soiled linens.