LAS TEJAS RESTAURANT

Violations (17)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed red beans and rice (131F - per operator, placed on steam table around 9:40.) Cook reheated the rice. 2nd temp red beans and rice (175F - Reheating). **Corrected On-Site**

  High Priority

• 29-42-4Critical

  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker for spout attached to a long hose that reaches sink basin.

  High Priority

• 03D-01-5CriticalCorrected on site

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked chicken (49F - Cold Holding); cooked white rice (48F - Cold Holding)inside the reach in cooler in front area across of steam table. Per operator, food was cooked yesterday, over fours out of temperature control. Operator discarded the food items. **Corrected On-Site**

  High Priority

• 01B-02-5CriticalRepeat

  Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding); cooked white rice (48F - Cold Holding)inside the reach in cooler in front area across of steam table. Per operator, food was cooked yesterday, over fours out of temperature control. Operator discarded the food items. **Repeat Violation**

  High Priority

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed for the reach in freezer housing ice cream in the front area and in the back area near restrooms.

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted. Provided to the operator.

  Basic - No Heimlich maneuver/choking sign posted. Provided to the operator.

  Basic

• 51-18-6

  No copy of latest inspection report available.

  Basic - No copy of latest inspection report available.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves housing spices and food equipment in the back kitchen area. Observed soiled hood filters for both the stove at the front counter and the stove in the back kitchen area.

  Basic

• 24-18-4

  Silverware/utensils stored upright with the food-contact surface up.

  Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks stored upright with food contact surface up, on a shelf in the front area.

  Basic

• 29-20-5

  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

  Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining for handwash sink in front area.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed container of white substance not labeled above espresso machine. Also observed a food pan with flour and bread crumbs (per operator), with no label stored on a shelf aboard the kitchen prep table.

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained and provided to operator the BIG 6 handout.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained and provided to operator the BIG 6 handout.

  Intermediate

• 32-04-4

  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

  Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for unisex bathroom in the establishment.

  Basic

• 22-31-4Corrected on site

  Non-pitting surface rust on food-contact equipment.

  Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on shelving unit housing plastic 25 lbs chicken bouillon and clean pots and pans in the back kitchen area. Observed three knives with rust build up stored on the magnetic knife holder above prep table in the back kitchen area. **Corrected On-Site**

  Intermediate

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed for food pans stored above three compartment sink.

  Basic

• 36-17-5

  Floor tiles missing and/or in disrepair.

  Basic - Floor tiles missing and/or in disrepair. Observed around 3 compartment sink in the back kitchen area.

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed a plastic 35 gallon container of oil stored on the floor in front area next to 3 compartment sink. Operator removed and placed it on a shelf. **Corrected On-Site**

  Basic