Sunset Grill
405 E. Live Oak 78624+18309975904
inspected on: 09/11/15
permit number: RH0677
score: 80
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Angela Mancino
owner: Angela Mancino
milk: 36°F jam: 40°F green chili: 33°F egg: 37°F shrimp: 37°F salmon: 36°F ham: 40°F ground meat: 51°F sausage: 51°F cheese: 47°F milk: 46°F turkey: 38°F tomatoes: 38°F beans: 173°F potatoes: 180°F salsa: 176°F ambient dessert cooler: 40°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 Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT COS | 5 | |
| 3. Hot Hold 135 degrees Fahrenheit |
IN | ||
| 4. Proper Cooking Temperatures Sausage 208ºF |
IN | ||
| 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 Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. Walk in cooler 47ºF |
OUT | 3 | |
| 16. Handwash Facilities Adequate and Accessible |
IN | ||
| 17. Handwash Facilities with Soap and Towels Observed no paper towels at handwash sink on line. |
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 100ppm mechanical 400ppm bucket 400ppm manual |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager Angela 7/1/17 100% handlers |
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 build up on deli slicer. Observed corner of freezer cracked and in disrepair. Observed knife missing tip. |
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 15 employees no grease trap or interceptor. Grease receptacles on site. |
IN | ||
| Notes Great addition of self closures. |
|||
| Violation Observed ac unit lacking portion of cover. New one is on order. |
IN | ||
| Violation Observed dishrack not 6 inches or greater from the floor. |
OUT | 1 | |
| Violation Observed build up on walls, pipes, and cords, |
OUT | 1 | |
| Violation Observed wall behind fryer flaking paint. |
OUT | 1 | |
| Violation Observed gaskets with build up. |
OUT | 1 | |
| Violation Observed no handwash sign at sink on line. |
IN | ||
| Violation Observed build up on fan guards and floor fans. |
OUT | 1 | |
| Violation Observed floor in disrepair in multiple locations. Floor was recently replaced within a year. Establishment is looking at other flooring alternative. |
IN | ||
| Violation Observed no light shield or shatterproof bulb in warewashing room. |
OUT | 1 | |
| Total: | 20 | ||
Received by: Angela Mancino
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)