Rustlin' Rob's
121 E. Main 78624+18309904750
inspected on: 11/10/15
permit number: 0033
score: 92
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Mona Usher
owner: Rob & Bethany Simpson
dip: 32°F refrigeration 5: 34°F refrigeration 3: 32°F refrigeration 1: 35°F refrigeration 2: 39°F refrigeration 7: 38°F refrigeration 6: 41°F cheese case: 38°F refrigeration 9: 37°F refrigeration 10: 36°F refrigeration 12: 39°F refrigeration 4: 50°F blooming onion sauce: 49°F
Requirement | Photos | Status | Demerits |
---|---|---|---|
Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
1. Proper Cooling for Cooked/Prepared Food |
IN NA | ||
2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT | 5 | |
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 |
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. |
OUT | 3 | |
16. Handwash Facilities Adequate and Accessible |
IN | ||
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 200ppm manual |
IN | ||
22. Manager Demonstration of Knowledge/Certified Food Manager 2 /2019 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 |
IN | ||
26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed updated 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 11 employees no grease trap or interceptors |
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. Distributed first aid publication. Distributed Publication No. 12 Bare Hand Contact with Ready to Eat Foods. |
|||
Violation Observed gaskets in disrepair. Freezer c, refrigeration 7, and refrigeration 14. |
|||
Total: | 8 |
Received by: Mona Usher
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)