West End Pizza Co.
207 E San Antonio St. 78624+18309908646
inspected on: 02/04/15
permit number: RH0577
score: 95
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Janet Degenhardt
owner: Janet Degenhardt
ham: 40°F sausage: 34°F pepperoni: 40°F oranges: 40°F meatballs: 40°F sausage: 33°F cheese: 40°F butter: 38°F cherries: 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 |
IN | ||
| 3. Hot Hold 135 degrees Fahrenheit |
IN NO | ||
| 4. Proper Cooking Temperatures |
IN NO | ||
| 5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs 190ºF red sauce |
IN | ||
| 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 |
IN | ||
| 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 |
IN | ||
| 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 100ppm mechanical 100ppm bucket |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager Janet 10/2015 100% handlers |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed outdoor sink at bar continually leaking with hot water. |
IN | ||
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed wooden pizza utensils in disrepair and peeling on edges. Observed bulk bins lids in disrepair. Observed build up on ice machine ledge. |
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 32 employees grease trap quarterly 11/19/14 800 gallons |
|||
| Notes Excellent improvement with addressing outdoor bar stemware, repainting, resealing, organization and replacing gaskets. |
IN | ||
| Violation Observed no self closure or weather stripping on back door. Establishment has self closure and weather stripping on site. Weather stripping has been placed at the base of door. Remainder will be completed today. |
IN | ||
| Violation Observed hole in overhead. |
1 photo | IN | |
| Violation Observed no vent cover on 2 vents in kitchen. On order. |
IN | ||
| Violation Observed mold build up on right side of 3 compartment. |
OUT | 1 | |
| Violation Observed build up on fan guards in walk in cooler. |
OUT | 1 | |
| Total: | 5 | ||
Received by: Janet Degenhardt
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)