Fredericksburg Inn & Suites

201 S Washington 78624
+18309970202

inspected on: 07/31/15

permit number: 0237

score: 82

purpose: Routine

follow-up: No

inspected by: Rebekah Cathey

received by: Tim Geren

owner:

  • milk: 34°F
  • sausage roll: 38°F
  • ambient: 37°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 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

Observed no defost date or original label on sausage rolls. Previously documented 2/11/15, 9/18/14, 4/21/14, 10/24/13 & 6/5/13. Observed no written procedure for time as a public health control last updated 7/25/15.

OUT 4
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 towels or other approved drying provisions at the hand washing sink.

OUT COS 3
18. No Evidence of Insect Contamination

Observed bees in establishment. Operator called ecolab on site.

OUT 3
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

Tim Geren 2017 1 of of 2 employees with food handlers establishment has until next class at end of month to gain certificates

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 cracked door on refrigeration unit. Observed tongs not stored on a clean and sanitized surface.

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

3 employee no grease trap or interceptor

IN
Violation

Observed build up on drain line.

OUT 1
Violation

Observed lack of light shield or shatterproof bulb.

OUT 1
Violation

Observed floor in need of being resealed within the next year.

IN
Total: 18

Received by: Tim Geren



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)