Mr. G’s Sushi

None None
None

inspected on: 02/27/25

permit number: M620

score: 100

purpose: None

follow-up: No

inspected by: Andrea Price

received by: Guillermo Hernandez

owner: Guillermo Hernandez

  • Ambient: 37°F
  • Chicken: 34°F
  • Crab: 36°F
Requirement Photos Status Demerits
Mobile - Requirements
Liquid Waste Retention Tank provided and Capacity at least 15% larger than the potable water storage tank, permanently installed, sloped to drain and labeled “wastewater”.

Label outside grey waste outlet “grey waste” or “waste water”.

 IN
Potable Water from an Approved Source (If obtaining water from a public water system, no testing is required/if obtaining from PRIVATE water supply, compliance with Subchapter J, regarding private water supply testing, required)
IN
Hot and Cold running water under pressure provided to all sinks.
IN
Handwash Sink provided, conveniently located and accessible.
IN
Soap, paper towels, detergent and sanitizing chemicals provided.
IN
Three compartment sink provided. Large enough to clean largest equipment / utensil.
IN
Equipment for hot holding and cold holding, adequate to maintain Time / Temperature Control for Safety (TCS) foods at required temperatures.
IN
Food products obtained from an Approved Source.
IN
A Servicing Area provided for cleaning, supplying, loading of water and discharge of sewage.
IN
A Certified Food Manager employed when TCS foods prepared.

Benjamin Ramos, 09/25/28

 IN
Central preparation or storage facility licensed and operated according to Texas Food Establishment Rules (When Required). Most recent inspection available for review.
IN
Single Service articles provided and used.
IN
Potable water tank provided, labeled “potable water”, and installed sloped to drain.
IN
Potable water inlet equipped with a hose connection of a size or type that prevents its use for any other purpose, is labeled “potable water”, and provided with a 3/4 inch or less inlet connection.
IN
Potable water distribution pipes or tubing constructed and installed in accordance with public health and plumbing standards.
IN
Liquid waste servicing connection is different size than the water connection. Liquid waste connection labeled.

Observed missing cap on grey waste outlet. Place cover/cap on end when traveling/in service.

 IN
Effective Control Measures used for insects, rodents and environmental contaminants. Installed screening at least 16 mesh to the inch.
IN
Mobile Food establishment constructed of corrosion resistant, durable materials.
IN
Mobile food establishment has easily cleanable, non-absorbent floors, walls and ceilings.
IN
Counters and tables designed for durability and are easily cleanable.
IN
Equipment installed so that it is easily cleanable and is in clean, sound condition.
IN
Facilities are provided for solid waste storage that is easily cleanable and covered.
IN
Mobile unit readily moveable.
IN
Designated locations for employees to eat, drink, use tobacco, and store personal items.
IN
Toilet rooms conveniently located and accessible to employees during all hours of operation.
IN
Menu Provided
  1 photo IN
Total: 0

Received by: Guillermo Hernandez



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)