Discount Mart
701 East Main Street 78624+15122892419
inspected on: 06/24/15
permit number: 0348
score: 74
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: kochikeng sippa
owner: Phani Kumar Polavarapu
ambient: 38°F chicken: 116°F hildas taco: 135°F corn dog: 135°F chicken tender: 109°F ambient: 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 Observed potentially hazardous foods below 135 Degrees Fahrenheit. |
OUT | 5 | |
| 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 Observed over the counter drugs expired. |
OUT | 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 |
IN | ||
| 16. Handwash Facilities Adequate and Accessible |
IN | ||
| 17. Handwash Facilities with Soap and Towels Observed no hand towels or other approved drying provisions at the hand washing sink. |
OUT | 3 | |
| 18. No Evidence of Insect Contamination |
IN | ||
| 19. No Evidence of Rodents/Other Animals |
IN | ||
| 20. Toxic Items Properly Labeled/Stored/Used Observed dry goods stored with paint. |
1 photo | OUT | 3 |
| 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 2019 100% handlers |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed hose to threaded faucet at mop sink with no vacuum breaker. Observed no restroom available to employees. Employees are currently utilizing quick lube next door. All food service is suspended until restroom is in working order. |
1 photo | OUT | 3 |
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit |
IN | ||
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed soiled food contact surface, drink machine. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed employee reporting form. |
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 3 employees grease trap bulk grease is taken to the other store |
IN | ||
| Violation Observed gaskets in disrepair on 2 door unit. |
OUT | 1 | |
| Violation Observed no handwash sign at handwash sink. |
OUT | 1 | |
| Violation Observed old equipment stored outside of facility. |
IN | ||
| Violation Observed unsealed wooden shelving. |
OUT | 1 | |
| Violation Observed no light shield in ice machine room. |
OUT | 1 | |
| Violation Observed dry goods not 6 inches or more from the floor. |
OUT | 1 | |
| Total: | 26 | ||
Received by: kochikeng sippa
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)