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
8/20/95 T2.53 Time out
1:27
LicensoHemit#
25-00002388
Page
Est. Type Risk Catogory of
esstamnt MED
Purpose of Inspection: ☐ 1-Compliance Z-Routine 3-Field Investigation 4-Visit 5-Other
Ω TOTAL/SCORE
/99
Establishdent Name 7 Contact/Owner Name: * Number of Repeat Violations:
Esla
Timesia DRaKE ✓ Number of Violations COS: 0
8MEmoRial Blud. Per Aethuck 97
Eollow-up: Yes
#/098534256 No (circle one)
Compliance Status: Out= not in compliance IN= in compliance NO=not observed NAnot 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
OTNNC Time and Temperature for Food Safety OINNC
U NOAO UNOAO Employee Health
(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°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
L 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
1 6. Time as a Public Health Control; procedures & records Highly Susceptible PopulationgS
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 contac surface
aces and Returnables:Cleaned and 19. Water from approved source; Plumbing installed; proper
Sanitized at200 ppm/temperature 4ua backflow device
11, Proper disposition of returned, previousty served or 20. Approved Sewage/Wasteweter Disnosal System, proper
reconditioned disposal
Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days
0 1 R
500
R
N Demonstration of Knowledge/ Personnel Food Temperature Control/ Identification
T
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
V 22. Food Handler/ no unauthorized persons/ personne! 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 (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
31. Adequate handwashing facilities: Accessible and properly
supplied, used
processing methods; manufacturer instructions
Consumer Advisory 32, Food and Non-food cleanable, properly
☑ Contact surfaces
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
NN
N C R 0 C R
N A Prevention of Food Contamination U N OA Food Identification
S
34. No Evidence of Insect contamination, rodent/other [Link] container labeling (Bulk Food)
animals
☑ 35. Personal Cleanliness/eating, drinking or tobacco use E 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 47. Other Violations
and used
☑
"t Timesig ace
Print:
Vatie: Persop In Charge/ Owner
(signature)
Temesia Dralce le: GM
Email:GNG, dECue
N DEliR
Print:
(signature)
t o mme DElm 0 IN Business
Retail Food Establishment Inspection Report
Establhment Name. Physical Address: License/Permit # Page of
City/state:na
WINg Stop 8443 MemoRalBlu Pretet28-00002388
TEMPERATURE OBSERVATIONS
Item/Location Temp Item/Location Temp Item/Location Temp
Hoe Nbld
Not
Chicten Tendes
Boneless Tendess
202,04
196.3°F
OBSERVATIONS AND CORRECTIVE ACTIONS
Item
AN INSPECTION OF YOUR ESTABLISHMENT HAS BEEN MADE. YOUR ATTENTION IS DIRECTED TO THE CONDITIONS OBSERVED AND
Number NOTED BELOW:
#45
228.18/ a Reparriny. The phypicalfacititis shallbe maistanas
in good Repaц
* Mot put filt msutatior at the backdook rea vopsveat
Rodende and post from onter
Email [Link] @poRtaRthue [Link]
Title: Person In Charge/ Owner
Md
(signature)
DTmesia Dralce FuTimesia Dralce GM
oa De AONA DEim
Inspected by: Print:
Samples: Y # collected
Form EH-06 (Revised 09-2015)
