Stonewall One Stop
14780 E. U.S. Hwy 290 78671+18306442474
inspected on: 02/08/17
permit number: 0125
score: 66
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: David Byrd
owner: David Byrd
Beef strips: 112°F Rice: 120°F Olives: 37°F Pickles: 36°F Jalapenos: 37°F Ambient: 46°F Gravy: 47°F Gravy: 47°F coleslaw dressing: 47°F Corn dog: 118°F Pizza: 115°F Walk in cooler: 37°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) Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT | 3 | |
3. Proper Hot Holding temperature(135°F) Observed potentially hazardous foods below 135 Degrees Fahrenheit for greater than four hours. |
OUT COS | 3 | |
4. Proper cooking time and temperature Beans 180F sausage 178F |
IN | ||
5. Proper reheating procedure for hot holding (165°F in 2 Hours) |
IN NO | ||
6. Time as a Public Health Control; procedures & records |
IN NA | ||
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 Observed ready to eat food stored with raw tcs foods. |
OUT | 3 | |
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 Observed bare hand contact with ready to eat food. |
OUT | 3 | |
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 Observed no proper label for working container of cleaner/sanitizer/poisonous or toxic material. |
OUT | 3 | |
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) Observed no documentation of a food manager in establishment. |
OUT | 2 | |
22. Food Handler/ no unauthorized persons/ personnel Observed no documentation of all food handlers in establishment. Fax or email certifications for redemption of points. |
OUT | 2 | |
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 Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. Ambient 46F |
OUT COS | 2 | |
28. Proper Date Marking and disposition Observed expired over the counter drugs, laxative 9/16 (3). |
OUT COS | 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 Observed blocked access to hand sink. |
OUT | 2 | |
32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Observed build up between countertops. Observed build up on can opener. Observed build up in utensil storage container. Observed utensils in disrepair. Observed no tongs for corn dogs. Observed build up on countertop at hot holding unit. Observed build up on drink machine. |
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 |
IN | ||
35. Personal Cleanliness/eating, drinking or tobacco use Observed lack of hair restraints. Observed employee eating in kitchen. |
OUT | 1 | |
36. Wiping Cloths; properly used and stored |
IN | ||
37. Environmental contamination Observed employee using mouth to open package. |
OUT | 1 | |
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 Observed single service items not 6 inches or more from the floor. |
OUT | 1 | |
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) Observed no label on bulk bin. |
OUT | 1 | |
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 buildup on overhead and overhead fans/venting. Observed paint peeling on shelving and in need of being resurfaced, above prep table. |
OUT | 1 | |
43. Adequate ventilation and lighting; designated areas used |
IN | ||
44. Garbage and Refuse properly disposed; facilities maintained |
IN | ||
45. Physical facilities installed, maintained, and clean Observed build up under equipment and between equipment. Observed excessive grease behind no between stove and 3 compartment. |
OUT | 1 | |
46. Toilet Facilities; properly constructed, supplied, and clean |
IN | ||
47. Other Violations Observed most recent inspection, permit, no managers certificate not posted. |
OUT | 1 | |
2016 - Other Violations | |||
Notes 6 employees |
IN | ||
Total: | 34 |
Received by: David Byrd
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)