Cultures
318 E. Main St 78624+18309978100
inspected on: 06/13/19
permit number: 0325
score: 76
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Miguel Salinas
owner: Maurilio Resendiz
Cobbler: 39°F Deli meat: 39°F Tomatoes: 37°F Cheese: 37°F german potatoes: 167°F Saurkraut: 160°F Gravy: 101°F Beef: 41°F Guacamole: 41°F Tomatoes: 41°F Pork: 39°F Beef: 37°F Pork: 39°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 Observed product cooked and stored at room temperature to cool. Mashed potatoes 91F |
OUT NO | 3 | |
2. Proper Cold Holding temperature(41°F/ 45°F) |
IN | ||
3. Proper Hot Holding temperature(135°F) Observed potentially hazardous foods below 135 Degrees Fahrenheit for greater than four hours. |
OUT | 3 | |
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 |
IN NO | ||
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 product not stored 6 inches or more from the floor in the walk in cooler and freezer. |
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 |
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 Observed over the counter drugs stored over clean dishes in dishroom. |
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 Observed strong sewage/mildew odor. Send last grease trap manifest. Observed water standing in bottom of glass door refrigeration unit. |
OUT | 3 | |
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) 12/2021 |
IN | ||
22. Food Handler/ no unauthorized persons/ personnel Points redeemed 6/14/2019. RC |
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 |
IN | ||
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 no hand towels or other approved drying provisions at the hand washing sink. |
OUT | 2 | |
32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Observed no cup used for ice scoop. Observed ice bin with fly and debris on rim. Observed soiled food contact surface, deli slicer. Observed paint flaking on bottom of refrigeration unit. Observed handle on glass door refrigeration unit in disrepair. |
OUT | 2 | |
33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided 200ppm mechanical 200ppm mechanical kitchen |
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 fruit flies in establishment. |
OUT | 1 | |
35. Personal Cleanliness/eating, drinking or tobacco use Observed employee drinking from an open container. |
OUT | 1 | |
36. Wiping Cloths; properly used and stored |
IN | ||
37. Environmental contamination |
IN | ||
38. Approved thawing method Observed improper defrosting. |
OUT | 1 | |
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 gaskets. Observed build up on fan guards. |
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 gaskets in disrepair. Observed build up under equipment and sinks at wait station. Observed hole with hanging insulation above wait station. Observed missing outlet cover. Observed build up on walls. Observed hole in sheetrock in line. Observed flaking paint. |
OUT | 1 | |
46. Toilet Facilities; properly constructed, supplied, and clean |
IN | ||
47. Other Violations |
IN | ||
2016 - Other Violations | |||
Notes 21 employees grease trap |
IN | ||
Total: | 24 |
Received by: Miguel Salinas
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)