Stonewall One Stop
14780 E. U.S. Hwy 290 78671+18306442474
inspected on: 01/30/15
permit number: 0125
score: 78
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: David Byrd
owner: David Byrd
turkey: 48°F hamburger: 49°F chicken: 49°F beef: 50°F taco meat: 48°F butter: 42°F rice: 45°F beans: 45°F butter: 41°F tartar sauce: 40°F beans: 41°F deli meat: 38°F
Requirement | Photos | Status | Demerits |
---|---|---|---|
Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
1. Proper Cooling for Cooked/Prepared Food |
IN NO | ||
2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT | 5 | |
3. Hot Hold 135 degrees Fahrenheit |
IN NO | ||
4. Proper Cooking Temperatures Beans 202ºF eggs 175ºF |
IN | ||
5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs |
IN NO | ||
Legacy - Personnel/Handling/Source Requirements Violations Requre Immediate Corrective Action | |||
6. Personnel with Infections Restricted/Excluded |
IN | ||
7. Proper/Adequate Handwashing |
IN | ||
8. Good Hygienic Practices Eating/Drinking/Smoking/Other |
IN | ||
9. Approved Source/Labeling |
IN | ||
10. Sound Conditions Observed potentially hazardous food expired. Milk 4 quarts, 1/26/15, milk 2 pints 1/17/15, & ham 1/6/15. |
OUT COS | 4 | |
11. Proper Handling of Ready-To-Eat Foods |
IN | ||
12. Cross-contamination of Raw/Cooked Foods/Other |
IN | ||
13. Approved Systems HACCP Plans/Time as Public Health Control |
IN | ||
14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure |
IN | ||
Legacy - Facility and Equipment Requirements Violations Require Immediate Correction, Not To Exceed 10 Days | |||
15. Equipment Adequate to Maintain Product Temperature Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. Sandwich unit, ambient on left 48ºF ambient on right 42ºF |
OUT | 3 | |
16. Handwash Facilities Adequate and Accessible |
IN | ||
17. Handwash Facilities with Soap and Towels |
IN | ||
18. No Evidence of Insect Contamination |
IN | ||
19. No Evidence of Rodents/Other Animals |
IN | ||
20. Toxic Items Properly Labeled/Stored/Used |
IN | ||
21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured |
IN | ||
22. Manager Demonstration of Knowledge/Certified Food Manager Judith Dufner 2019 100% handers |
IN | ||
23. Approved Sewage/Wastewater Disposal System, Proper Disposal |
IN | ||
24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed utensils in poor condition and are not cleanable. Observed soiled food contact surface, drink machine. |
OUT | 3 | |
26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate |
IN | ||
27. Food Establishment Permit |
IN | ||
Legacy - Other Violations Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First | |||
Notes 5 employees |
IN | ||
Notes Excellent improvement with addition of food handlers certificates, managers certificate, and consumer advisory statement. |
IN | ||
Notes Distributed publication #23-13297. |
IN | ||
Violation Observed product not 6 inches or greater from floor. |
OUT | 1 | |
Violation Observed wall in disrepair behind 3 compartment. |
1 photo | OUT | 1 |
Violation Observed build up on fan guards in reach in and over head venting. |
OUT | 1 | |
Violation Observed holes in sheetrock and exposed electrical wiring above 3 compartment. |
1 photo | OUT | 1 |
Violation Observed exposed wood behind prep table. |
OUT | 1 | |
Violation Observed build up between equipment in kitchen. |
OUT | 1 | |
Violation Observed gasket showing wear in walk in cooler. |
IN | ||
Violation Observed freezer product uncovered. |
OUT | 1 | |
Total: | 22 |
Received by: David Byrd
Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)