One Stop Shop 2
14780 US HWY 290 East 78671
+18306442474
03/12/26
Permit Number
RH0446
Score
79
Purpose
Routine
Follow-Up
No
Inspected By
Rebekah Cathey
Received By
Arjun Bohara
Owner
Phani Kumar Polavarapu
Employees
3
Pepperoni: 36°F sausage: 37°F sausage: 36°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) |
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| 1. Proper cooling time and temperature |
IN NA | ||
| 2. Proper Cold Holding temperature(41°F/ 45°F) |
IN | ||
| 3. Proper Hot Holding temperature(135°F) |
IN NA | ||
| 4. Proper cooking time and temperature |
IN NA | ||
| 5. Proper reheating procedure for hot holding (165°F in 2 Hours) |
IN NA | ||
| 6. Time as a Public Health Control; procedures & records Good time stamps |
IN | ||
| 2016 - Approved Source (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) |
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| 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) |
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| 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting Observed shelving lined with newspaper. |
OUT | 3 | |
| 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) |
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| 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) |
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| 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) |
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| 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) |
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| 17. Food additives; approved and properly stored; Washing Fruits & Vegetables |
IN | ||
| 18. Toxic substances properly identified, stored and used Observed rodenticide stored in kitchen. |
OUT | 3 | |
| 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) Arjun 8/9/28 |
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) |
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| 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) |
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| 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) |
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| 30. Food Establishment Permit (Current & Valid) |
IN | ||
| 2016 - Utensils, Equipment, and Vending (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) |
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| 31. Adequate handwashing facilities: Accessible and properly supplied, used |
IN | ||
| 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used |
IN | ||
| 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided |
IN | ||
| 2016 - Prevention of Food Contamination (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) |
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| 34. No Evidence of Insect contamination, rodent/other animals Observed evidence of rodents. |
17 photos | OUT | 1 |
| 35. Personal Cleanliness/eating, drinking or tobacco use |
IN | ||
| 36. Wiping Cloths; properly used and stored |
IN | ||
| 37. Environmental contamination Observed rodent droppings and insulation chewed throughout facility. |
OUT | 1 | |
| 38. Approved thawing method |
IN | ||
| 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used Observed kitchen equipment and small appliances covered in dust. Observed equipment no longer in use stored on site. Observed freezers in need of being defrosted. |
OUT | 3 | |
| 40. Single-service & single-use articles; properly stored and used Observed dust accumulation on single service items in hanging basket. Observed single service items covered in rodent droppings. Observed single service items not 6 inches or more from the floor. |
OUT | 3 | |
| 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) |
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| 42. Non-Food Contact surfaces clean Observed dust accumulation on over head items - hanging basket, top of oven, top of shelving - all in kitchen area. Observed rodent droppings on shelving. |
OUT | 2 | |
| 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 excessive build up on floor of facility. Observed build up on floor in walkin cooler. Observed rodent debris and nesting material throughout facility. observed storage rooms in need of organization. Observed ceiling tile removed and broken tiles in storage rooms. |
OUT | 5 | |
| 46. Toilet Facilities; properly constructed, supplied, and clean |
IN | ||
| 47. Other Violations |
IN | ||
| 2016 - Other Violations |
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| Notes Follow up inspection conducted 3/16/26 after pest control was on site. Observed multiple bait stations indoor and outdoor as well as glue boards. Great improvement with removing old equipment, clutter, and general cleanliness. Schedule the outside of building to be mowed and 2 large pieces of equipment not in use to be removed from facility within 7 days. All ceiling tiles must be put back into place immediately. Cleaning and disinfecting of center prepackaged islands must occur immediately. No self treatment can occur in a retail food establishment. Kitchen and open beverage are able to reopen. |
15 photos | ||
| Notes All open food and beverage (kitchen, ice, coffee, fountain machine, cappuccino machine and frozen drink machine) is closed until a reinspection is scheduled with GCHD. |
IN | ||
| Total: | 21 | ||
Received by: Arjun Bohara
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)