HomeMy WebLinkAboutCEFCO 6-21-25Texas Department of State Health Services
Retail Food Establishment Inspection Report
Date: Time in: Time out: License/Permit # Est. Type Risk Category Page __ of ___
Purpose of Inspection: 1-Compliance 2-Routine 3-Field Investigation 4-Visit 5-Other TOTAL/SCORE
Establishment Name: Contact/Owner Name: Number of Repeat Violations: ____
Number of Violations COS: _____
Physical Address: City/County: Zip Code: Phone: Follow-up: Yes
No (circle one)
Compliance Status: Out = not in compliance IN = in compliance NO = not observed NA = not applicable COS = corrected on site R = repeat violation
Mark the appropriate points in the OUT box for each numbered item Mark ‘’ a checkmark in appropriate box for IN, NO, NA, COS Mark an asterisk ‘ ’ in appropriate box for R
Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days
Compliance Status Compliance Status
O
U
T
I
N
N
O
N
A
C
O
S
Time and Temperature for Food Safety
(F = degrees Fahrenheit)
R O
U
T
I
N
N
O
N
A
C
O
S
Employee Health
R
1. Proper cooling time and temperature 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
2. Proper Cold Holding temperature(41°F/ 45°F) 13. Proper use of restriction and exclusion; No discharge from
eyes, nose, and mouth
3. Proper Hot Holding temperature(135°F) Preventing Contamination by Hands
4. Proper cooking time and temperature 14. Hands cleaned and properly washed/ Gloves used properly
5. Proper reheating procedure for hot holding (165°F in 2
Hours)
15. No bare hand contact with ready to eat foods or approved
alternate method properly followed (APPROVED Y___N___)
6. Time as a Public Health Control; procedures & records Highly Susceptible Populations
Approved Source 16. Pasteurized foods used; prohibited food not offered
Pasteurized eggs used when required
7. Food and ice obtained from approved source; Food in
good condition, safe, and unadulterated; parasite
destruction
Chemicals
8. Food Received at proper temperature 17. Food additives; approved and properly stored; Washing Fruits
& Vegetables
Protection from Contamination 18. Toxic substances properly identified, stored and used
9. Food Separated & protected, prevented during food
preparation, storage, display, and tasting
Water/ Plumbing
10. Food contact surfaces and Returnables ; Cleaned and
Sanitized at _______ ppm/temperature
19. Water from approved source; Plumbing installed; proper
backflow device
11. Proper disposition of returned, previously served or
reconditioned
20. Approved Sewage/Wastewater Disposal System, proper
disposal
Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days
O
U
T
I
N
N
O
N
A
C
O
S Demonstration of Knowledge/ Personnel
R O
U
T
I
N
N
O
N
A
C
O
S Food Temperature Control/ Identification
R
21. Person in charge present, demonstration of knowledge,
and perform duties/ Certified Food Manager (CFM)
27. Proper cooling method used; Equipment Adequate to
Maintain Product Temperature
22. Food Handler/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package
Labeling
29. Thermometers provided, accurate, and calibrated; Chemical/
Thermal test strips
23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (shellstock tags; parasite
destruction); Packaged Food labeled
30. Food Establishment Permit (Current & Valid)
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and
HACCP plan; Variance obtained for specialized
processing methods; manufacturer instructions
31. Adequate handwashing facilities: Accessible and properly
supplied, used
Consumer Advisory 32. Food and Non-food Contact surfaces cleanable, properly
designed, constructed, and used
26. Posting of Consumer Advisories; raw or under cooked
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label
33. Warewashing Facilities; installed, maintained, used/
Service sink or curb cleaning facility provided
Core Items (1 Point) Violations Require Corrective Action Not to Exceed 90 Days or Next Inspection , Whichever Comes First
O
U
T
I
N
N
O
N
A
C
O
S
Prevention of Food Contamination
R O
U
T
I
N
N
O
N
A
C
O
S
Food Identification
R
34. No Evidence of Insect contamination, rodent/other
animals
41.Original container labeling (Bulk Food)
35. Personal Cleanliness/eating, drinking or tobacco use Physical Facilities
36. Wiping Cloths; properly used and stored 42. Non-Food Contact surfaces clean
37. Environmental contamination 43. Adequate ventilation and lighting; designated areas used
38. Approved thawing method 44. Garbage and Refuse properly disposed; facilities maintained
Proper Use of Utensils 45. Physical facilities installed, maintained, and clean
39. Utensils, equipment, & linens; properly used, stored,
dried, & handled/ In use utensils; properly used
46. Toilet Facilities; properly constructed, supplied, and clean
40. Single-service & single-use articles; properly stored
and used
47. Other Violations
Received by:
(signature)
Print: Title: Person In Charge/ Owner
Inspected by:
(signature)
Print: Business Email:
Form EH-06 (Revised 09-2015)
Texas Department of State Health Services
Retail Food Establishment Inspection Report
Corrective Actions to Ensure Safe Food Page __ of __
Item No.
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 reheats 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)
Texas Department of State Health Services
Retail Food Establishment Inspection Report
Establishment Name: Physical Address: City/State: License/Permit # Page __ of __
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
NOTED BELOW:
Received by:
(signature) Print: Title: Person In Charge/ Owner
Inspected by:
(signature) Print:
Samples: Y N # collected ____
Form EH-06 (Revised 09-2015)