CITY OF PORT ARTHUR HEALTH DEPARTMENT
RETAIL FOOD ESTABLISHMENT INSPECTION REPORT
5860 9TH AVENUE - PORT ARTHUR, TX 77642
(409) 983-8806 OR (409) 983-8822
2:39 -25.00000oL
Timein
of
108-20-25 Licepse/Dermi Est. Type Page
3:19
Risk Category
40-00 LRD
Purpose of Inspection: 3-Field Investigation 4-Visit 5-Other TOTAL/SCORE
9100
Name: Contact/Qwner Nam 0
Nutrition with Attitude
* Number of Repeat Violations:
Nicote BeeRs ✓ Number of Violations COS:
870SNunth Ave Port Arthur,Ix 77242 401-282-9876K es
Compliance Status: Out = not in compliance IN = in compliance NO = not observed NA=not applicable COS= corrected on ste R=repeat violation
Mark the appropriate points in the OUT box for each numbered item Marka 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
a
OINNC R OINNC
Time and Temperature for Food Safety
UNOAO UNOAO Employee Health
T S (F=degrees Fahrenheit) T
1. Proper cooling time and temperature 12. Management, food employees and conditional employees;
knowledge, responsibilities, and reporting
2. Proper Cold Holding temperature(41°R/45°F) 13. Proper use of restriction and exelusion; 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 15. No bare hand contact with ready to eat foods or approved
☑ Hours) 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 Chemicals
destruction
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 Water/Plumbing
preparation, storage, display, and tasting
10. Food contact surfaces and Returnables leaned and 19. Water from approved source; Plumbing installed; proper
Sanitized at 200 ppm/temperature backflow device
11. Proper disposition of returned, previously served or 20. Approved Sewage/Wastewater Disposal System, proper
reconditioned disposal
Priority Foundation Items (2 Points) violations Require Corrrective Action within 10 days
NN
N
C R 01 NN C
Demonstration of Knowledge/ Pe
Personnel Food Temperature Control/ Identification
S
21. Person in charge present, demonstration of knowledge, 27. Proper cooling method used; Equipment Adequate to
and perform duties/ Certified Food Manager (CFM) Maintain Product Temperature
22. Food Handier/ no unauthorized persons/ personnel 28. Proper Date Marking and disposition
Safe Water, Recordkeeping and Food Package 29. Thermometers provided, accurate, and calibrated; Chemical/
Labeling Thermal test strips
23. Hot and Cold Water available; adequate pressure, safe Permit Requirement, Prerequisite for Operation
24. Required records available (sheilstock tags; parasite
30. Food Establishment Permit (Current & Valid)
destruction); Packaged Food labeled
Conformance with Approved Procedures Utensils, Equipment, and Vending
25. Compliance with Variance, Specialized Process, and
HACCP plan: Variance obtained for specialized 31. Adequate handwashing facilities: Accessible and properly
processing methods; manufacturer instructions
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 33. Warewashing Facilities; installed, maintained, used/
foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label ☑ 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
50
N R 01 N N
OA Prevention of Food Contamination N A Food Identification
34. No Evidence of Insect contamination, rodent/other [Link] container labeling (Bulk Food)
animals
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, 46. Toilet Facilities; properly constructed, supplied, and clean
dried, & handled/ In use utensils; properly used
☑
40. Single-service & single-use articles; properly stored
and used
☑ 47. Other Violations
Received by:
(signature)
a
Beers TAtJNicaE BeEERS Charge
Emal: [Link]
Titte Person In Charge/ Owner
Pei Keoshiia Ronand
Busigess
(signature)
[Link]
