Wildseed Farms

100 Legacy Dr. 78624
+18309901393

inspected on: 01/07/16

permit number: 0003

score: 88

purpose: Routine

follow-up: No

inspected by: Rebekah Cathey

received by: Brian Clark

owner: Marla Thomas

  • longhorn dip: 34°F
  • sauerkraut: 156°F
  • hot dog: 34°F
  • pickles: 35°F
  • soup: 178°F
  • brisket: 188°F
  • fruit cup: 47°F
  • sandwich: 45°F
  • kolaches: 42°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 5
3. Hot Hold
135 degrees Fahrenheit
IN
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 date marking for refrigerated (more than 24 hours) prepared on premise ready to eat potentially hazardous food.

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

Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. Ambient 42-47ºF

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 mechanical

IN
22. Manager Demonstration of Knowledge/Certified Food Manager

Ryan 1/2018

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. Observed no food managers or most recent inspection posted.

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

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.

IN
Notes

4 employees

Notes

Establishment is currently pursing leasing the Brewbonnet. Permit will need to be reissued for tenant. Contact Gillespie County Heath Division once tenant is found.

Notes

Wedding oak winery is being built on site. Plans must be submitted to Gillespie County Heath Division for plan review.

Total: 12

Received by: Brian Clark



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)