Hilmy Wines
12346 E. US HWY 209 78624+18306442482
inspected on: 03/18/15
permit number: 0300
score: 79
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Ivan Knapp
owner: Marianne Hilmy
ambient: 32°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 |
IN NA | ||
| 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 Observed no hot and cold water for adequate handwashing and dishwashing. Last well test January 2015 |
OUT | 4 | |
| 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 no accessible sink with hot and cold water to kitchen area. |
OUT | 3 | |
| 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 |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager 100% handlers Observed no documentation of a food manager in establishment. |
OUT | 3 | |
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed septic system not approved for food service. |
OUT | 3 | |
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair |
IN | ||
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed employee reporting form. |
IN | ||
| 27. Food Establishment Permit Observed no proper permit for kitchen use. All operations are suspended until permit can be obtained. |
OUT | 3 | |
| Legacy - Other Violations Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First | |||
| Notes 15 employees |
IN | ||
| Notes Establishment must pull temporary permit for food production on site. Can be utilized one weekend per month. Email or call Gillespie County Health Division on weekend of anticipated use. |
|||
| Violation Observed dishracks not 6 inches or greater from floor. |
OUT | 1 | |
| Violation Observed floor behind bar and kitchen in need of being resealed. |
OUT | 1 | |
| Violation Observed kitchen unsealed, holes in screening, and door with holes. |
OUT | 1 | |
| Violation Observed walls unsealed. |
OUT | 1 | |
| Violation Observed floor drain without cover. |
OUT | 1 | |
| Total: | 21 | ||
Received by: Ivan Knapp
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)