Mini-Mart #312

1902 N. Llano 78624
+18309977407

inspected on: 01/22/25

permit number: RH0709

score: 79

purpose: Routine

follow-up: No

inspected by: Andrea Price

received by: Alex Lopez

owner: Rodney Fischer

  • Walk in: 35°F
  • Sausage: 145°F
  • Jalapeños: 62°F
  • Breakfast sandwich: 114°F
  • Chicken waffle sandwich: 119°F
  • Chicken burger: 115°F
  • Hot pocket pizza: 125°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
2. Proper Cold Holding temperature(41°F/ 45°F)

Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours, jalapeños.

   1 photo OUT 3
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
5. Proper reheating procedure for hot holding (165°F in 2 Hours)

Observed leftover potentially hazardous food that was not reheated to 165 Degrees Fahrenheit within 2 hours.

 OUT 3
6. Time as a Public Health Control; procedures & records
IN
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

Observed no proper adequate hand washing. Observed an employee changing tasks such as handling raw and ready to eat foods, ice, and failing to properly wash hands.as mentioned by Lisa (see notes) handwash sink will be taken care of by Jan. 31, 2025.

 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)

Alexander Lopez, 11/17/27.

 IN
22. Food Handler/ no unauthorized persons/ personnel
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
  2 photos 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
IN
32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used

Observed Ice scoop inside ice machine. Observed soiled ice machine. Observed soiled microwave machine. Observed tongs not properly wash, rinsed and sanitized within 4 hours of use at customer access.

   3 photos OUT 8
33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided

Observed no detergent, or sanitizer for dishwashing, Observed no sanitizer dispensing in mechanical dishwasher.

 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
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
IN
44. Garbage and Refuse properly disposed; facilities maintained
IN
45. Physical facilities installed, maintained, and clean

Observed floor in disrepair.

   2 photos OUT 1
46. Toilet Facilities; properly constructed, supplied, and clean
IN
47. Other Violations
IN
2016 - Other Violations
Notes

Observed during inspection bagging ice without handwash sink. As informed by Lisa Silguero, handwashing sink will be addressed by end of January. Ice bagging operation should cease until handwash sink is installed. Follow Up 1/30/25- Observed new warmer, employees should be trained to properly cook the food to an internal temperature of 165°F within two hours before placed inside the warmer.

 IN
Total: 21

Received by: Alex Lopez



Corrective Actions to Ensure Safe Food

1 Cooling

  • 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

  • TCS food held above 41° F (45° F) more than 4 hours:
    Action: Voluntary destruction
  • TCS food held above 41° F (45° F) less than 4 hours:
    Action: Rapid cool (e.g. ice bath)

3 Hot Hold

  • TCS food held below 135° F more than 4 hours:
    Action: Voluntary destruction
  • TCS food held below 135° F less than 4 hours:
    Action: Rapid reheat to 165° F or more

4 Cooking

  • TCS food undercooked:
    Action: Re-cook to proper temperature

5 Rapid Reheating

  • TCS food improperly reheated:
    Action: Reheat rapidly to 165° F

7 Approved Source/Sound Condition

  • Foods from unapproved sources/unsound condition:
    Action: Voluntary destruction

9 Cross-Contamination of Raw/Cooked Foods

  • Ready-To-Eat food contaminated by raw TCS food:
    Action: Voluntary destruction of ready-to-eat foods

14 Handwashing

  • Food employees observed not washing hands:
    Action: Instruct employees to wash hands as specified in the Rules.

15 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

19, 23 Water Supply

  • Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils:
    Action: Voluntary suspension of food preparation

*Time/Temperature Control for Safety (TCS)