Hilmy Wines
12346 E. US HWY 209 78624+18306442482
inspected on: 05/13/16
permit number: 0300
score: 85
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Scott Ayliffe
owner: Marianne Hilmy
| 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 |
IN NA | ||
| 3. Hot Hold 135 degrees Fahrenheit |
IN NA | ||
| 4. Proper Cooking Temperatures |
IN NA | ||
| 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 January 2016 If establishment does not receive water from a public water system, registered with TCEQ, well tests are now required every 6 months and must obtain negative results. If a test is positive, the establishment shall remediate the water system and have water sampled and tested every month until test results are negative for 12 consecutive months. Referral has been made to TCEQ, Texas Commission on Environmental Quality, for determination of Public Water System, April 2015. |
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 no lavatory to allow convenient use by employees in ware washing area. Establishment will designate basin for hand wash sink. |
IN | ||
| 17. Handwash Facilities with Soap and Towels Observed no hand towels or other approved drying provisions at the hand washing sink behind bar. |
OUT | 3 | |
| 18. No Evidence of Insect Contamination |
IN | ||
| 19. No Evidence of Rodents/Other Animals Observed dogs in establishment that is not a service animal. |
OUT | 3 | |
| 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 Observed no sanitizer dispensing in mechanical dishwasher. |
OUT | 3 | |
| 22. Manager Demonstration of Knowledge/Certified Food Manager Observed no documentation of all food handlers in establishment. Fax or email certifications for redemption of points. |
OUT | 3 | |
| 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 soiled ice machine. |
OUT | 3 | |
| 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 Effective January 1, 2016, an order, amending the Gillespie County, Texas Food Establishment regulations by adding section IX regarding the posting of permits, inspection reports and food manager certificates. Distributed first aid publication. Distributed Publication No. 12 Bare Hand Contact with Ready to Eat Foods. |
IN | ||
| Notes Observed BBQ pit on site. No cooking or preparing of food can occur outside of food truck. Food truck is currently not in use as establishment is seeking chef. Once chef is found, before the unit can be used, the establishment will need to contact Gillespie County Health Division to schedule an inspection to reopen. |
|||
| Notes 3 employees |
|||
| Total: | 15 | ||
Received by: Scott Ayliffe
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)