Otto's
316 E. Austin St. 78624+18309923231
inspected on: 11/02/15
permit number: 0337
score: 74
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: John Washburne
owner: John Washburne
onion: 38°F cheese: 40°F beef: 38°F butter: 36°F carrots: 38°F noodles: 39°F red peppers: 36°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 Apples 202ºF |
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 Observed potentially hazardous food expired. Buttermilk 10/31/15 & milk 11/1/15. |
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 Observed potentially hazardous food, cured duck in site without a HACCP plan, varience, or department prior approval. |
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 |
IN | ||
| 17. Handwash Facilities with Soap and Towels Observed no hand towels or other approved drying provisions at the hand washing sink at bar. |
OUT | 3 | |
| 18. No Evidence of Insect Contamination Observed flies in food preparation or food storage areas. |
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 200ppm manual Observed temperature of mechanical dishwasher to be less than 180 Degrees Fahrenheit. Dishwasher has been out since Sunday, Howdy services has been called. |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager Adam 5/2018 |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal Observed catch bucket for leak under 3 compartment. Observed condensation line for coffee machine in catch bucket. |
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 ice machine. Observed bugs on ice machine ledge. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed revised 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 18 employees grease trap quarterly grease receptacles |
IN | ||
| Notes Effective January 1, 2016, an ordinance amending Chapter 8 Businesses Article V. Food Establishment Regulations, by adding section 8-117 regarding the posting of permits, inspection reports and food managers certificates. |
|||
| Violation Observed lack of hair restraints. |
OUT | 1 | |
| Violation Observed gaskets in disrepair. |
OUT | 1 | |
| Violation Observed floor in disrepair. Previously documented on 5/26/2015 & 12/10/14. Scheduled for January. |
IN | ||
| Violation Observed frp seperating above 3 compartment at window. Previously documented on 5/26/15 & 12/10/14. |
OUT | 2 | |
| Violation Observed ice machine, drinks, paper products and kitchen equipment stored outside. |
OUT | 1 | |
| Violation Observed fruit in dry storage and meat in walk in cooler not stored 6 inches or more from the floor. |
OUT | 1 | |
| Total: | 26 | ||
Received by: John Washburne
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)