Sure Shot

1308 East Main St. 78624
+12147087337

inspected on: 03/14/25

permit number: M625

score: 100

purpose: None

follow-up: No

inspected by: Andrea Price

received by: Matt Gutierrez

owner: Matt Gutierrez

  • Ambient fridge: 37°F
  • ambient small black unit: 40°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”.
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.
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Handwash Sink provided, conveniently located and accessible.
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Soap, paper towels, detergent and sanitizing chemicals provided.
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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.
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Food products obtained from an Approved Source.
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A Servicing Area provided for cleaning, supplying, loading of water and discharge of sewage.
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A Certified Food Manager employed when TCS foods prepared.

Matt 3/24/29

 IN
Central preparation or storage facility licensed and operated according to Texas Food Establishment Rules (When Required). Most recent inspection available for review.
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Single Service articles provided and used.
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Potable water tank provided, labeled “potable water”, and installed sloped to drain.
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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.
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Potable water distribution pipes or tubing constructed and installed in accordance with public health and plumbing standards.
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Liquid waste servicing connection is different size than the water connection. Liquid waste connection labeled.
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Effective Control Measures used for insects, rodents and environmental contaminants. Installed screening at least 16 mesh to the inch.
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Mobile Food establishment constructed of corrosion resistant, durable materials.
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Mobile food establishment has easily cleanable, non-absorbent floors, walls and ceilings.
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Counters and tables designed for durability and are easily cleanable.
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Equipment installed so that it is easily cleanable and is in clean, sound condition.
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Facilities are provided for solid waste storage that is easily cleanable and covered.
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Mobile unit readily moveable.
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Designated locations for employees to eat, drink, use tobacco, and store personal items.
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Toilet rooms conveniently located and accessible to employees during all hours of operation.
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Menu Provided
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Total: 0

Received by: Matt Gutierrez



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)