290 Diner

14780 US HWY 290 East 78671
+18306442474

inspected on: 04/21/21

permit number: RH0446

score: 65

purpose: Routine

follow-up: No

inspected by: Rebekah Cathey

received by: Steve Ramirez

owner: Phani Kumar Polavarapu

  • Walk in cooler: 38°F
  • Burrito: 136°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
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 pizza made on site in facility with no handwash sinks, 3 compartment sinks, or mop sink. Due to construction, facility is only allowed pre packaged items. No open products including fountain drinks and coffee!

   2 photos OUT 3
10. Food contact surfaces and Returnables ; Cleaned and Sanitized (ppm/temperature in comments, if applicable)

Observed beverage contact surface unsealed wood. Not a smooth and cleanable surface.

 OUT 3
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

Observed no mop sink.

 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)

Kumar 2024

 IN
22. Food Handler/ no unauthorized persons/ personnel

Observed no documentation of all food handlers in establishment.

 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

Observed open product sold on site without proper label. Only packaged food is allowed to be sold currently.

   1 photo OUT 2
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 handwash sink and product being prepared and served on site.

 OUT 2
32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used

Observed soiled food contact surface, drink machine. Establishment does not have ability to properly clean and sanitize.

 OUT 2
33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided

Observed no 3 compartment sink and open product being served.

   1 photo OUT 2
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
IN
36. Wiping Cloths; properly used and stored

Observed no sanitizer containers available for wipe clothes.

 OUT 1
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
IN
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
IN
46. Toilet Facilities; properly constructed, supplied, and clean

Observed no hand wash signs for staff in restrooms.

 IN
47. Other Violations
IN
47. Other Violations

‘No open food or drink can be served until facility is reinspected by Gillespie County Health Division. Any failure to comply will be be subject to revocation of current health permit.’ Per last inspection dated. 10/1/2020. Establishment sealed ceiling however no handwash sinks were installed to allow open food and beverage. All open food and beverage must cease immediately (open unlabeled products from food truck, drink machine and coffee machine, and pizza cooking in back storage room).

   1 photo OUT COS 15
2016 - Other Violations
Notes

Signature was not received as inspection was conducted during Covid-19.

 IN
Notes

Facility must go through plan review and application submission process before relocation.
Total: 35

Received by: Steve Ramirez



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)