Friedhelm's Bavarian Inn
905 W. Main 78624+18309976300
inspected on: 02/27/15
permit number: RH0655
score: 78
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Friedhelm Bopp
owner: Friedhelm Bopp
chicken: 38°F hamburger: 40°F sauce: 157°F sauce: 162°F mushroom sauce: 171°F sauce: 151°F sausage: 41°F blue cheese: 40°F soup: 201°F brulee: 41°F sour cream: 41°F butter: 40°F soup: 41°F beef: 41°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 | ||
| 4. Proper Cooking Temperatures |
IN NO | ||
| 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 |
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 Observed blocked access to hand sink. |
OUT COS | 3 | |
| 17. Handwash Facilities with Soap and Towels Observed no hand soap at the hand washing sink. Observed no hand towels or other approved drying provisions at the hand washing sink at bar. Sink was previously in disrepair and has undergone repair work. |
OUT | 3 | |
| 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 Observed no sanitizer available in working sanitizer container for wipes cloths. 100ppm mechanical |
OUT | 3 | |
| 22. Manager Demonstration of Knowledge/Certified Food Manager Observed no documentation of all food handlers in establishment. |
OUT | 3 | |
| 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 wooden butcher block with deep crevices. Observed can opened with build up. Observed handles on salad unit, bar glass unit, and reach in on line in disrepair. Observed rusted shelving in walk in cooler. Observed the cutting board at bar not a smooth cleanable surface. Observed microwave shelf on line flaking paint. Observed wooden spoon. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed publication #23-13297. |
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 20 employees grease trap serviced every 6 months by Hill County Pump |
IN | ||
| Violation Observed lack of hair restraints. |
OUT | 1 | |
| Violation Observed improper defrost. |
OUT COS | 1 | |
| Violation Observed broken outlet covers in prep area. |
OUT | 1 | |
| Violation Observed beer cooler floor in disrepair. Previously documented on 9/4/14, 4/23/14, 10/16/14, 2/28/14, 6/21/13, 11/5/13, & 7/12/12. |
OUT | 2 | |
| Violation Observed exposed sheetrock behind bread rack. Previously documented on 9/4/13, 4/23/14 & 11/5/13 |
OUT | 2 | |
| Total: | 22 | ||
Received by: Friedhelm Bopp
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)