Fredericksburg Inn & Suites

201 S Washington 78624
+18309970202

inspected on: 06/24/16

permit number: 0237

score: 90

purpose: Routine

follow-up: No

inspected by: Rebekah Cathey

received by: Tim Geren

owner:

  • Milk: 35°F
  • Sausage: 36°F
  • Eggs: 154°F
  • ambient milk cooler: 40°F
Requirement Photos Status Demerits
2016 - Time and Temperature for Food Safety (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
1. Proper cooling time and temperature
IN NO
2. Proper Cold Holding temperature(41°F/ 45°F)
IN
3. Proper Hot Holding temperature(135°F)
IN
4. Proper cooking time and temperature
IN NO
5. Proper reheating procedure for hot holding (165°F in 2 Hours)
IN NO
6. Time as a Public Health Control; procedures & records

Observed no written procedure for time as a public health control.

OUT 3
2016 - Approved Source (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction
IN
8. Food Received at proper temperature
IN
2016 - Protection from Contamination (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
9. Food Separated & protected, prevented during food preparation, storage, display, and tasting
IN
10. Food contact surfaces and Returnables ; Cleaned and Sanitized (ppm/temperature in comments, if applicable)
IN
11. Proper disposition of returned, previously served or reconditioned
IN
2016 - Employee Health (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting
IN
13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth
IN
2016 - Preventing Contamination by Hands (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
14. Hands cleaned and properly washed/ Gloves used properly
IN
15. No bare hand contact with ready to eat foods or approved alternate method properly followed
IN
2016 - Highly Susceptible Populations (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required
IN
2016 - Chemicals (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
17. Food additives; approved and properly stored; Washing Fruits & Vegetables
IN
18. Toxic substances properly identified, stored and used
IN
2016 - Water/ Plumbing (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days)
19. Water from approved source; Plumbing installed; proper backflow device
IN
20. Approved Sewage/Wastewater Disposal System, proper disposal
IN
2016 - Demonstration of Knowledge/ Personnel (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days)
21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM)

Tim 1/2017

IN
22. Food Handler/ no unauthorized persons/ personnel

100%

IN
2016 - Safe Water, Recordkeeping and Food Package Labeling (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days)
23. Hot and Cold Water available; adequate pressure, safe
IN
24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled
IN
2016 - Conformance with Approved Procedures (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days)
25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions
IN
2016 - Consumer Advisory (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days)
26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label
IN
2016 - Food Temperature Control/ Identification (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days)
27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature
IN
28. Proper Date Marking and disposition

Observed no defrost date on sausage and Kolaches.

OUT 2
29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips
IN
2016 - Permit Requirement, Prerequisite for Operation (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days)
30. Food Establishment Permit (Current & Valid)
IN
2016 - Utensils, Equipment, and Vending (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days)
31. Adequate handwashing facilities: Accessible and properly supplied, used
IN
32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used

Observed refrigerator shelf cracking and in disrepair.

OUT 2
33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided
IN
2016 - Prevention of Food Contamination (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first)
34. No Evidence of Insect contamination, rodent/other animals

Observed flies in food preparation or food storage areas.

OUT 1
35. Personal Cleanliness/eating, drinking or tobacco use
IN
36. Wiping Cloths; properly used and stored
IN
37. Environmental contamination
IN
38. Approved thawing method
IN
39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used
IN
40. Single-service & single-use articles; properly stored and used
IN
2016 - Food Identification (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first)
41.Original container labeling (Bulk Food)
IN
2016 - Physical Facilities (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first)
42. Non-Food Contact surfaces clean

Observed build up on fan guards.

OUT 1
43. Adequate ventilation and lighting; designated areas used

Observed lack of light shield or shatterproof lighting.

OUT 1
44. Garbage and Refuse properly disposed; facilities maintained
IN
45. Physical facilities installed, maintained, and clean
IN
46. Toilet Facilities; properly constructed, supplied, and clean
IN
47. Other Violations
IN
2016 - Other Violations
Notes

2 employees no grease trap or interceptor

IN
Total: 10

Received by: Tim Geren



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)