Suni Blingoz
None None
+12109663690
03/14/25
Permit Number
M624
Score
100
Purpose
Routine
Follow-Up
No
Inspected By
Andrea Price
Received By
Dominic Juarez
Owner
Dominic Juarez
Chicken: 38°F Cheese: 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. |
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. Robert 5/31/28 |
IN | ||
| Central preparation or storage facility licensed and operated according to Texas Food Establishment Rules (When Required). Most recent inspection available for review. Smashing crab |
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. |
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. Observed grease build up on vent hood & ac unit, clean before next service. Observed deep freezer gasket in disrepair. |
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 |
IN | ||
| Total: | 0 | ||
Received by: Dominic Juarez
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)